Summer casual Fall daze

In Santa Barbara, summer style entertaining can go well into November. Backyard BBQ Sundays, in particular, seem to go on and on with endless offerings: mimosas and fired crepes to salsas and glazed duck…chips, dips and tri-tips smoked ever so tender. There’s usually a pie in the mix. Sometimes a blended cocktail with fresh citrus and herbs. Always summer harvest vegetables and local wines. Never a frown. The following are a few choices to help spice up the occasion.

red, white, and BLueBerry ice cream Pie with granoLa cruSt (Serves 8)

This beautiful frozen pie makes the perfect healthy dessert for any summer party.

For the crust:

2 cups natural granola (make sure it’s gluten free if you are on a gluten free diet)

1/2 cup walnut pieces

4 tablespoons melted coconut oil

1 tablespoon agave syrup

For the filling;

1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:

6 oz. fresh raspberries (about 1 1/4 cups)

6 oz. fresh blueberries (about 1 1/4 cups)

2 tablespoons agave syrup

2 tablespoons water

1 lemon

1 teaspoon cornstarch

Preheat oven to 350 degrees f. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasion-

Friends • Flowers • Food • Fun

8 markets 6 days a week

Saturday

Sunday 10am-2:00pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t ue S day 4:00pm-7:30pm summer* 3:00pm-6:30pm winter*

500 and 600 blocks of State Street

Wedne S day 2:30pm-6:30pm summer* 2:30pm-6:00pm winter*

In Solvang - Copenhagen Drive and First Street t hur S day 3:00pm-6:30pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center t hur S day 3:00pm-6:30pm summer* 3:00pm-6:00pm winter* f riday 8:00am-11:15am ally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.

In Carpinteria - 800 block of Linden Ave.

Pour sauces into re-sealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Recipe by Marina Delio-- food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com roaSted garLic & white Bean taPenade

16 oz Gigandes (giant white beans) in Vinaigrette from Whole foods market olive Bar

6 oz Roasted Garlic from Whole foods market olive Bar

2 Tbsp Red Wine Vinegar

Place all ingredients in blender and puree until smooth. Garnish with peppadew roasted peppers and serve over crostini.

Pairs with one Wine hartley- ostini hitching Post Winery Red ($14.99). Produced and bottled in Buellton, California by proprietors Gary hartley and frank ostini, hartley- ostini hitching Post wines soak up the rich Central Coast climate to provide a quality product to match any taste or preference. The red wine blends Valdiguie with Cabernet franc and several merlots from a selection of vineyards in the Santa Barbara County area. handcrafted by hartley and ostini, this selection includes 51 percent Valdiguie, 42 percent merlot and 7 percent Cabernet franc.

For more information on Whole Foods Market’s wines, along with tasting tips, please visit http://www.wholefoodsmarket.com/department/ wine. Find all products at Whole Foods Market, 3761 State Street., http://www.wholefoodsmarket.com/santabarbara Open daily 8am-10pm

SQuaSh BLoSSomS StuFFed with ricotta, Sweet corn, and roaSted PePPerS (for 4 people)

You can substitute mild goat cheese for the ricotta here, or use silken tofu instead if you are vegan.

16 squash blossoms

1 cup ricotta or mild goat cheese

1 cup corn kernels, shaved from fresh ears (do not use frozen or canned corn)

1/2 cup chopped cilantro

1/2 cup minced roasted red peppers (I like to use a mix of mild and hot peppers)

2 cloves garlic, minced pinch of salt extra virgin olive oil

Preheat oven to 400 degrees. Brush a baking sheet with olive oil. mix all the stuffing ingredients. Taste and add salt if necessary. Stuff the blossoms, and set on the baking sheet. Brush the blossoms with olive oil. Place in oven and bake for 7–8 minutes. You can also batter and fry them as above if you prefer. Serve hot with mild baby greens and cherry tomatoes.

BourBon and maPLe-gLazed duck BreaSt with Butternut SQuaSh

SuccotaSh

From Bouchon Santa Barbara duck Stock duck bones

2 cups chopped carrots

2 cups chopped celery

4 cups chopped onions

4 gallons water duck Confit:

Remove duck legs and duck breast from the bird, set aside. Roast bones in roasting pan at 450° for 1 hour or until golden, turning in 30 minutes. To roasting pan add water, carrots, celery, and onion. Boil and reduce heat. Simmer for 6-8 hours, or until liquid is reduced to 2 quarts.

Purchase 4 duck legs and 1 lb. duck fat from reputable butcher. dry cure legs in refrigerator overnight in 1 part sugar, 2 parts salt. Immerse legs in hot duck fat, take care not to splatter. Add 4 dried bay leaves and 8 crushed juniper berries. Bring to boil on stovetop, remove and put in 225° oven for 3 hours. Set aside to cool.

Bourbon maple Glaze

1 cup bourbon whiskey

1⁄2 cup maple syrup

2 Tb. fresh thyme

Reduce whiskey in stainless pot (careful not to flame). Add syrup last 3 minutes. Steep thyme for 15 minutes off heat.

Succotash

8 oz. Applewood-smoked bacon (julienne)

4 oz. leeks (julienne)

2 ears corn (cut from the cob)

8 oz. fava beans (cleaned and cooked)

1 lb. regular butternut squash

4 oz. fresh picked thyme

2 oz. heavy cream

Sauté bacon until properly cooked. Add leeks, corn and butternut squash, cook thoroughly. Add cream, thyme and season with salt and pepper to taste.

In a separate pan cook the succotash as described in the recipe and set aside (keep warm for serving). In a cold dry pan, over medium heat, slowly render duck breast and remove from pan when com(continued on page 70)