How do you enjoy the fruits of summer?
August, let me count the ways I love thee. The weather is warm but with a tendency towards more temperate air. After all the work and waiting, my garden is in full swing. The changing yet glistening dusk at night. A less frenetic pace to everything, local stonefruit, watermelon & blueberries. A dear Australian friend will be visiting the Berkshires and we are planning to meet at Tanglewood. When I think Tanglewood, I think food. What will our picnic consist of? This is where I am leaning.... Locally smoked salmon with blueberries, the homemade crackers and chevre I have been trying to perfect. I am leaning towards cornish game hens and grilled peaches, also local. A green salad with strawberries and a simple vinaigrette Gingerbread baby cakes with whipped cream and watermelon. JFK would not campaign in August because he knew people's minds were off and at rest. For Terra Americana it is hopefully the calm before the storm. This year I am taking full advantage. Up early in the morning to experiment in the kitchen and enjoying my yard during the day and into the night. It seems that once the fall thunders in I do not get to see much of either. Here is my current list of new recipes to try and old ones to revisit and make better. Mixed Berry Preserves Flat Topped Blueberry Muffins Easy Peach Salsa Watermelon and Peach Salad Grilled fish with a touch of peach Duck breast with fresh peaches Stonefruit Bread Pudding Sable breton galette with berries Blueberry Vinegar Cookies Baked Yogurt Tart Cantaloupe sorbet Peach and Blueberry Sangria Shannon's Seoul Summer Sip Black Cherry Collins
Mixed Berry Preserves The idea for Mixed Berry Preserves came home with me from England. I lived in Devon as a grad student. While there I fully immersed myself in the cuisine of the shire. Naturally that meant lots of tea with clotted cream and preserves. Quite often I could be found at Mol's Coffee House in the Cathedral close. A book in hand, a pot of tea and the remnants of my treats sprinkled on a plate. This recipe was shared by one of the waitresses who knew me by name whenever I walked in. It is a simple way to preserve the fruits of the season. It is also perfection topped on Dorie Greenspan's Sable Breton Galette.
1 lb strawberries, sliced 1/2 lb dried mixed berries (blueberries, blackberries, rasperries (or 1 lb fresh) 1 tsp corn starch 1 tsp lemon juice 1 tsp Orange Vanilla Sugar Remove stems and wash the fruit. Hull strawberries. First place red dried berries in a pan with very little water boil until they become mushy. Add the straberries and continue to boil until they are soft, this should take approximately 20 min. Stir in cornstarch, lemon juice and Orange Vanilla Sugar. Continue to boil until the fruit begins to set. Cool the mixture for 15 to 20 min and then store in warmed jam jars.
Flat Topped Blueberry Muffins I think my earliest memory of food was a blueberry muffin; a light, airy confection full of sublime flavor and color. Blueberry muffins bring me joy. Blueberry muffins are the perfect Sunday morning food....
This recipe has evolved over the years. The technique for blending the batter come from Baking with Julia. The muffins are petite and flat topped. Not the grande, pretentious kind you now find at coffee houses. These have you remembering the flavor for hours without feeling as though you might need to undo a button or two.
1 package Shortbread Mix or (1 1/3 cup gluten free flours and 1/3 cup sugar) 1/2 tsp salt 2 tsp baking soda 1 tsp cream of tartar 2/3 cup buttermilk 1/4 cup sour cream or yogurt 1/4 cup Earth Balance or butter 1 pint fresh blueberries - rinsed, drained and patted dry 1/2 tsp Russian Mulling Spice Sift the Shortbread Mix, baking soda, cream of tartar and salt together twice. Remove a tbsp of dry ingredients and Russian Mulling Spice. Toss with blueberries in a different bowl. In another separate bowl, stir milk and sour cream together, and set aside.
Cream half of the dry ingredients with the butter. Add half of the milk mixture, delicately fold the ingredients together, stopping when barely combined. Add remaining dry and liquid ingredients and fold in only until just mixed. It is important not to thoroughly mix the batter. Fold the blueberries in. Spoon batter into prepared muffins tins, filling each cup at least 2/3 full. Bake back for 25 to 30 minutes or until tops are golden and spring back when light pressed. Turn out muffins onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
Easy Peach Salsa This recipe is for old Mr. Nestrovich, who died a couple years ago. I proudly biked up to his orchard in Granville to get some peaches. Very full of my self when I arrived, I was unsure of how many to buy; so I asked him what he thought would fit in my pack. His answer, "This bag, and you better get going because your a.. is going to get wet, by the looks of those clouds."
Fresh, simple and just in time for our local harvest. Enjoy it on salad, with chips, grilled chicken, fish and even steak. Sweet, yet spicey - just like Mr. Nestrovich. This peach salsa can't be beat!
2 fresh peaches, chopped 1/2 bermuda onion, sliced thin 2 tsp chopped fresh cilantro 2 tbsp lime juice 1/4 tsp Chinese 5 Spice 1/8 tsp white pepper
In a medium bowl, combine peaches, onion, cilantro, and lime juice. Mix in Chinese 5 Spice, and white pepper. Cover, and refrigerate until ready to serve.
Watermelon and Peach Salad with feta and mint This recipe calls my name in the heavy, hot and humid dog days of summer. Light and refreshing, yet at the same time filling.
The watermelon sooths while the peach satisfies. I have been known to serve it with a poached egg for breakfast, toasted nuts for lunch and alongside a loaf of crusty bread and pate for an oven free dinner. 2 lb watermelon (seedless is easiest) 2 peaches, stone cut out and chopped (I prefer to leave the skin on) 1/3 cup sliced bermuda onion or chopped chives 1/4 cup Oregano & Thyme or white wine vinegar 1 tbsp Balsamic Vinegar 1/4 cup grapeseed or canola oil 1 cup chopped fresh mint 1/2 cup feta cheese, crumbled 1 tsp Garlic Ginger Salt (or try chive salt) Cut the flesh from the melon and chop into roughly 1 inch pieces. Add watermelon, peaches and onion to a serving bowl. Toss in feta, mint and pecans. In a small bowl, combine the vinegar, Garlic Ginger Salt and whisk until it is dissolved. Slowly drizzle in the olive oil, a few drops at a time. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the salad and toss until everything is coated and evenly mixed. Allow the salad to sit at least 1 hour before serving.
Easy grilled fish with a touch of peach This is a filling, flavorful and fresh dish on a hot summer night. We like to make our own Peach Salsa to accompany it but if you are pressed for time, Newman's Own All-Natural Bandito Chunky Peach Salsa is a fine substitute.
Fresh fish fillets or steaks (tilapia, salmon, swordfish, swai, barramundi, trout, etc) 1/2 cup of Peach Salsa, per serving Salt and ground black pepper to taste 1/4 cup fresh chopped parsley, optional Place fish in a foil wrapper and cover with salsa. Refrigerate and allow to marinate for at least 30 minutes. When ready to cook, place fish packets on hot grill elevated above coals. Cook 2-6 minutes per side, depending on the thickness of the cut. Serve with cooked salsa.
Duck breast with fresh peaches The first time I had duck was in a tiny hamlet outside of Exeter in Devon, England. I think the village was called Tiverton, the name of the restaurant escapes me. Two things I am sure of are that I was in the splendid company of David Palmer and the duck was to die for. Rich and meaty, flavorful and filling. Since then I have had duck prepared in a number of ways, none as special as Dorie Greenspan’s Around My French Table. The combination of garlic, herbs, port and honey play as the perfect backdrop for Duck and local peaches. On the grill its even better. This is my adaption.
2lb duck breast 1/2 tsp sea salt 1/2 tsp freshly ground pepper 1tbsp Herbs de Provence 3 garlic cloves, lightly smashed, not peeled 1 tsp honey 1/4 cup ruby port 1 tsp Coconut Oil 4 ripe but still firm peaches, peeled, halved, and pits removed
Score the fatty side of the duck breast and rub with salt, pepper and herbs. Place in a shallow bowl with garlic, honey and port. Add peach halves. Allow to marinate for at least 2 hours. Heat grill. Rub grates with coconut oil and place peach halves on the grates. Place the duck, meat side down and grill for 5 minutes. Turn over and finish for 2-3 minutes. Let rest 5 minutes before slicing. Internal temperature of the duck breast should be 165 degrees F.
Stonefruit Bread Pudding This recipe is a right of summer. It's good with whatever is ripe at the farm stand. Mix and match, it can be different every time you make it. If the fruit is fresh and local, the result will always be fabulous.
2 medium stonefruit (peaches, plums, apricots, nectarines, cups of cherries) 8 cups bread cubes 3 eggs 1 cup half-and-half soy cream 1cup white sugar 1/2 cup soy milk 2 tsp Russian Mulling Spice Preheat oven to 350 degrees F (175 degrees C). Peel, core and cube the peaches. Lightly grease a 13x9 inch-baking pan. Cover the bottom with half of the bread cubes and then sprinkle on half of the peaches. Repeat with the remaining bread and peaches.
In a large mixing bowl combine the eggs, soy cream, sugar, soy milk and Russian Mulling Spice; beat well. Pour this mixture evenly over the bread cubes and peaches. Bake at 350 degrees for 35 minutes. Serve hot.
Sable Breton Galette with berries I just finished the last piece of this. With the solstice and full strawberry moon approaching I felt the need for a little bit of comfort. I felt the need to travel in my mind to the shores of Brittany. A place where sea salt pervades the air and spices up everything from savory to sweet. The salt infused sable (or butter cookie) dough used for this free form pie is the perfect base for the sweet curd and fruit topping. It's name sounds complicated, but it is not. Avoiding a trip to the store, I used the rhubarb curd I had just concocted along with the mixed berry preserves in my pantry from last year. The experience of crunch and cream, followed by an explosion of fruit flavor makes this a perfect way to wind down and enjoy the little things. Thank you Dorie!
1 recipe Shortbread with 1/4 tsp salt added (ours is gluten free but it does not have to be) Flaky Crust or Galette Dough may be used if you prefer a less sweet crust. 2 cups lemon, lime, or Rhubarb Curd 2 cups fresh strawberries, sliced 1 cup mixed berry preserves 2 tbsp Orange Vanilla Sugar Make shortbread and spread dough in one, 9x13 or two, 9" tart pans. You can freeze the dough for up to 6 months if you only want to make one tart. Or just make cookies with the extra dough. Bake at 350 degrees F for 12 minutes or until crust begins to brown.
Spoon lemon, lime, or rhubarb curd over warm crust. Sprinkle sugar over the bars. Bake at 350 F for 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve cool.
Adapted from Dorie Greenspan’s Around My French Table.
Blueberry Vinegar Cookies I had forgotten about this recipe until this morning when my mother was looking for something to do with the local blueberries that have been sitting in the refrigerator all week. These cookies were always a hit when we made them as samples for the Farmers Market at the X. The addition of vinegar creates a chewier cookie and brings out the natural sweetness of the fruit. Below is a gluten free version that is baking in the oven as I type. A terrific treat on a lazy rainy day. To make this gluten free; 1 cup fresh or dried blueberries 3/4 cup of melted butter or Earth Balance (soy butter) 1 tbsp water 1 tsp Russian Mulling Spice 2 tbsp white wine or Cranberry Orange vinegar 1/2 tsp salt 1 egg 1 package of our gluten free Butter Cookie Mix 1/4 tsp baking soda
With traditional flours:
1 cup fresh or dried blueberries 1 cup of melted butter 1 tsp Russian Mulling Spice 2 tbsp white wine or Cranberry Orangevinegar 1 tsp salt 2 eggs 1 1/4 cup sugar 2 3/4 cups of flour 1/2 tsp. baking soda
Pour dry ingredients in a bowl and mix well. Add the liquid ingredients and fold in using a pastry cutter. Use a bit more water if you feel the mix is too dry. Bake in a preheated oven at 350 f until the cookies become slightly brown. You can also add nuts or chocolate chips to this recipe. This recipe makes a couple dozen good sized cookies.
Baked Yogurt Tart I love yogurt, I love tarts and I love seasonal fruit. But, I could not get my act together with this one. It is partly due to the fact that I have decided to revisit all of the ancient receipts in our collection, looking for ways to improve the techniques as well as make them healthier. So over the past couple week my kitchen has been a sweet shop and any cravings I had have long been satiated. Now that's have finally gotten to it, I am not sure what the hold up was. The flavors are so subtle and luscious on a flaky crust. I did not expect baking yogurt to yield such a creamy base for fruit. It is a beautiful ode to the fresh flavors of summer. The perfect addition to a family picnic or, as my sister who was gifted with the beauty tells me, perfect for a summer breakfast treat. This is what I did to cut down on sugar and make it gluten free.
1/8 cup Xylitol 1 egg 1 cup Yogurt 2 tbsp Orange Vanilla Sugar 1/4 cup Arrowroot 1/2 cups blueberries 1 cup sliced peaches 1/3 cup chopped nuts (I used almonds) 1/4 recipe gluten free Flaky Crust
Spread crust into a tart pan or plate. If you line the plate with parchment it will make your life easier. Put parchment on top of the crust. Top that with pie weights or beans. Bake in a preheated oven for 20 minutes. In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick. Lightly fold the yogurt and vanilla extract into this until mixed. Sieve the flour into this gently, folding it into the mix in batches.
Once the crust is baked, pour the mix into it, it will reach almost to the top of the pan. Once you arrange the fruits in the center and nuts around the circumference, the tart is ready to go into the oven for 40 minutes at 170 C (325F), until lightly golden around the edges.

Un mold with the foil or from the detachable base and chill in the fridge for 2 hours or so. Peel off foil and place on a cake tray, slice into wedges. Once such tart will yield 16 slices.
How to make cantaloupe sorbet We had noble intentions for that cantaloupe.... Things don't always happen as planned. When we finally got to it the fruit was simply to ripe to make an elegant accent to our fruit salad. Armed with a bottle of riesling that needed a purpose as something other than a drink and a cup of sugar we avoided a walk of shame to the compost pile. 1 large very ripe cantaloupe 1 cup sugar 1 cup Riesling In a small saucepan, make a simple syrup by bringing sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Allow it to sit and cool to room temperature. Cut the melon in half. Scoop out the seeds and discard. Then cut or scoop out the melon from the skin. Add the melon and syrup to a blender or food processor. Puree. You may need to do this in batches. Transfer each batch to a large bowl. Cover and chill mixture at least an hour and up to overnight. Scoop out when ready to serve.
Peach and Blueberry Sangria
I don't consider Facebook one of the 10 wonders of the world. But yesterday I saw Kevin Grezabian posted that peaches are in at Nestrovich and thought what a great invention. All day I've been contemplating on what I'm going to do with my peaches. I was thinking cobbler, and jam and ice cream. Then I thought an even better way to end a long day, week and month would be a fantastic pitcher of sangria.
There was that white sangria Kate once made and all those questionable bottles of Pinot Grigio sitting atop my sister's fridge, the blueberries in the freezer and now my splendid peaches.
2 peaches per bottle of wine 1/3 cup blueberries per bottle wine 1/8 cup sugar per bottle of wine Wine and more wine
Lightly macerate blueberries. Blanche peel and slice peaches. Add fruit and sugar to your pitcher. Top with wine. Let's sit in the sun for two hours. Refrigerate until you're ready.
Shannon's Seoul Summer Sip; with watermelon & rum Yes, that's right - Shannon's Seoul Summer Sip, say that 5 times fast. Or better yet, make enough to share with 5 friends. Simple and refreshing, this cocktail screams summer. It will also help you rest, relax and enjoy a hot summer day. Shannon Buckley-Shaklee; fantastic friend and master mixologist planted the seed for this recipe, shortly after I visited her in Seoul, South Korea in May. "It is full-on watermelon season here. Have you ever had watermelon juice? If not, have some quickly. It is amazing. We made watermelon cocktails tonight and they were very yummy." 2 cups cubed watermelon per drink 1 jigger spiced or Malibu rum per drink fresh mint to garnish
Pour all of the ingredients in a pitcher, blender or food processor. Pulse for about 3 minutes until the watermelon has turned to juice. Add crushed ice or serve straight up with a sprig of mint to garnish.
Black Cherry Collins I have been thinking of the Tom Collins. My mothers parents, Nana and Frankie, would serve them when they had the O'Connors over for dinner and cards in the summer. They even had proper Collins glasses. If I remember correctly, the tall glasses were frosted and sported turquoise sea horses. To me, the Collins has a distinct refreshing flavor of summer, a quintessential cocktail of the season.
Then Beth was telling me about the Blueberry Collins her mother had one day in Boston. Not sickly sweet, rather refreshing and flavorful. On my way home I stopped at Rays. Prepared to pick up some tiny wild blueberries I was sidetracked I spotted gorgeous black cherries. I could not resist. This is where the typical Tom and Inventive Blueberry Collins led me.
The juice of 1 lemons 1 tsp Xylitol(or 1 tbsp sugar) 4 black cherries, pitted 3 oz gin Black cherry seltzer
Muddle cherries and xylitol. Add gin. Muddle some more. Divide between two tall glasses. Add ice and top with seltzer.
There are endless possibilities to enjoy the fruits of summer!
Our Story
We are a group of people who love to cook, shop, travel,& give. A lifetimes fascination with food somehow led to importing pottery from Europe. Initially we marketed through home parties. During our first Christmas season we realized people were looking for gifts rather than items for themselves so we decided to make our bowls and cups into baskets by going back into the kitchen. After filling them with gourmet goodies we made ourselves, the phone never stopped ringing with people looking for more. Today our products can be found throughout the US and Canada. You might even find them on a trip to Amsterdam. Our customers are important to us. You helped us evolve into who we are today. We want to hear your feedback! e-mail us.
Terra Americana
PO Box 642 Southwick, MA 01077
1-877-298-0867