I’m heading to the Gulf Coast for Memorial Day weekend
and have been thinking about our menu~
Memorial Day weekend in the USA is the unofficial kick-off to Summer,
so it calls for some summer fruit recipes
How about a sweet and savory flatbread topped with pear,
nectarine, raspberries, blueberries, ham and bacon
with sharp white cheddar cheese
It’s a crazy combo that is crazy good!
Summertime means getting out the grill,
how about some homemade BBQ sauce
bursting with blackberries and strawberries~
Yes please!
It starts with roasted berries
They’re combined with blackberry jam, maple syrup, ketchup,
garlic powder, Worcestershire, mustard, ginger,
and balsamic vinegar plus chipolte chili, for a very tasty sauce
Blend it with an immersion blender
and it’s ready for using on pork or chicken
You’re going to want something sweet~
How about a fruit filled galette?
Galettes are so much easier than pies
This one has a secret ingredient that takes it over the top,
the pastry is brushed with almond extract before filling
This blueberry and strawberry galette is perfect for breakfast
or serve it topped with ice cream for dessert
I hope you enjoy these Kick-off to Summer recipes!
Full Moon Flatbread
Ingredients
- 1 can Pillsbury thin pizza crust dough or any flatbread or pizza crust
- 1 pear sliced
- 1 nectarine sliced
- 1 red plum sliced
- 1/4 cup blueberries
- 1/4 cup raspberries
- 1/2 sweet onion
- 4 oz deli ham cut into large pieces
- 4 slices bacon cooked and cut into 1 inch pieces
- 4 oz. sharp white cheddar, asiago or manchego cheese, grated
- eggs optional
Instructions
- Bake pizza crust according to package directions until it starts to turn golden.
- Remove from oven and top with half the cheese, then layer the other ingredients on, ending with remaining cheese. Return flatbread to oven and continue to bake at 400 until crust has browned, cheese is melted and the toppings are heated through.
- Cut into 8 squares or slices for serving. Top squares with a fried or poached egg if desired
Berry Burst BBQ Sauce
Ingredients
- 1 pint strawberries [about 4 cups]
- 1/2-1 cup blackberries
- 1/2 cup ketchup
- 2 T real maple syrup
- 2 T strawberry or blackberry preserves
- 2 T balsamic vinegar
- 1 chipotle chili in adobo sauce chopped
- 1/2 tsp garlic powder
- 1 tsp ginger paste
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
Instructions
- Line a baking sheet with foil and spray with cooking oil spray. Place berries on foil, in a single layer, close together. Roast at 400 for 20 minutes.
- Place roasted berries in a sauce pan with remaining ingredients. Bring to a boil, then lower heat and simmer for 15 minutes.
- Remove from heat and use an immersion blender or transfer to a food processor or blender, being careful not to overfill blender. Puree into desired smoothness. Makes 2 cups sauce
Red White & Blueberry Galette
Ingredients
- 1 refrigerated pie crust dough round
- 1 cup blueberries
- 1 cup strawberries
- 2 T almond extract
- 1/3 cup sugar plus 2 T sugar for finishing
- 4 T cornstarch
- 2 T butter
- 1 egg
- vanilla ice cream optional
Instructions
- Wash berries. Slice strawberries.
- Mix cornstarch and 1/3 cup sugar. Toss with berries.
- Lay pie dough out on a silpat or parchment paper lined baking sheet.
- Place berries in center leaving a 1 inch border all around. Dot berries with small pieces of butter.
- Fold edges in making pleats every few inches, encircling the berry filling.
- Brush crust edge with beaten egg and sprinkle with reserved sugar.
- Bake at 425 for 20-25 minutes. Slice into wedges to serve. Top with ice cream if desired
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts