Feeding that ‘revolving door’ of summer visitors
Who among the readers of this section has friends and family visiting this summer? Yep, I thought so — all of you.
The long dry spell of snow and cold, and few (if any) out-of-town guests is over, and it’s time to get down to the business of feeding the folks streaming in and out the door. Visitors flock in for the weather, the festivals, concerts, boating, fishing, camping and you name it during these few short months. Of course, they’re here to see you, too!
I recently cooked up a brunch for our daughter and her boyfriend, who came up from Chicago for the Kenny Chesney concert; as guinea pigs go, they were terrific. They enjoyed every bite and took home some of the leftovers. That’s always a good sign.
The day-after-concert brunch turned out to be vegetarian, though I hadn’t planned it to be. An artichoke pie recipe came from a longtime family friend, as did her recipe for an easy piecrust. With its cheesy creamy filling, the pie is even yummier the next day.
The recipe makes two pies. I prepared one with black olives. However, because our two guests like olives but not in things (a common concept, but I’ve never understood!), I made one pie without.
In that same pie, I used whole-wheat flour in the crust, just to see how it differed from the white-flour crust.
Awhile back on a trip to New York, I’d treated myself to a chocolate cherry roll from a bakery. As a roll and not a doughnut, it was unusual and scrumptious — crusty on the outside but chewy and chocolaty rich inside. I made a mental note to search out the recipe and try it someday.
This brunch was the perfect occasion. I found the recipe from New York’s Hot Bread Kitchen, a nonprofit social enterprise that trains local women and immigrants in baking to support themselves and their families.
Although prep work took a little extra time and effort, the rolls turned out beautifully. (Fortunately, the pie is easy and goes together quickly.)
To round out the menu I discovered a fruit compote dish, which is also easy and quick to make. What better spring/ summer fruit combo than strawberries and rhubarb?
The aroma while roasting these divine fruits, with vermouth and maple syrup, is incredible. Not to mention the tantalizing shade of crimson that bubbles up as it cooks with the caramel-colored sauce.
The recipe calls for serving the fruit over ice cream or French toast, but I pulled out a few martini glasses, spooned compote in each and finished it off with fresh whipped cream.
Serve this brunch with espressos or cappuccinos, and if you prefer a nonvegetarian brunch, you can never go wrong with adding a side of bacon or sausage.
The kids were full and happy, said they loved the brunch — and then they were off. A short and sweet visit.
Until the next crew of family or friends swoops in, we might as well install a revolving door, brace ourselves for the whirlwind of summer entertaining and activities and plan fabulous dishes for whoever needs a bed and a meal. After all, we want to entice them to come back!
Amy DeWall Dadmun is a Milwaukee area food and garden writer. Email her at amydadmun@gmail.com. This recipe comes from Michelle Stiles of the blog Ladystiles, who notes her take on the recipe was inspired by one in Heidi Swanson’s“Super Natural Every Day” cookbook (Ten Speed Press, 2011).
Preheat oven to 350 degrees with a rack positioned in middle of oven. Line a rimmed baking sheet or large cooking dish with parchment paper; this is a juicy dish and you don't want juices running all over your oven.
In a large bowl. mix strawberries and rhubarb. In a small bowl, whisk together the maple syrup, vermouth, balsamic vinegar and salt. Pour over rhubarb and strawberries, gently tossing until coated.
Spread fruit out on the baking dish in a single layer, drizzling juices over fruit and slide into preheated oven.
Roast fruit about 40 minutes; juices should be thick and rhubarb tender to the touch. While still warm, transfer to a bowl. Use immediately or store in fridge up to a week Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or French toast.
Note: This compote is heavenly served by itself in a special glass and topped with whipped cream.