Ginger and Lime-Grilled Halibut with Nectarine Salsa

from The Winemaker Cooks by Christine Hanna

Mango salsa was one of my very first grown-up recipes, conjured sometime in the late, great eighties. I've brought it into the new millennium by using summer nectarines. Their sweetness and acidity are a welcome foil for the spicy jalapenos and fresh herbs. Besides, our tree really puts out in the summer, and there are only so many nectarine crisps and tarts a family can eat! This salsa complements chicken and pork tenderloin, too.

Although the halibut works beautifully with an aromatic Viognier, the smoky flavor of the grilled fish makes it a great match for a juicy red wine like Pinot Noir.

Grated zest and juice of 1 lime

1 tbsp grated peeled fresh ginger

1/4 cup/60 ml extra-virgin olive oil

1 tsp salt

1/2 tsp freshly ground pepper

Six 4-oz/115-g halibut fillets, skinned

Nectarine Salsa

2 nectarines, pitted and cut into 1/2-in/12-mm dice

1 red bell pepper/capsicum, seeded, deveined, and cut into 1/2-in/12-mm dice

1/4 cup/10 g chopped fresh cilantro/fresh coriander

1 jalapeno chile, seeded and finely chopped

2 tbsp fresh lime juice

1 tbsp extra-virgin olive oil

1/2 tsp salt

1/4 tsp freshly ground pepper

In a medium bowl, combine the lime zest and juice, ginger, olive oil, salt, and pepper. Stir to blend. Pour into a large, heavy self-sealing plastic bag and add the fish. Close the bag and refrigerate for at least 1 hour or up to 3 hours, turning several times.

Meanwhile, for the salsa: In a medium bowl, combine all the ingredients and let stand at room temperature.

Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue. Oil the grill well and grill the halibut for 5 to 7 minutes on each side, or until opaque throughout.

Serve the fillets topped with the salsa

Serves 6

Grilled Coriander Shrimp Kabobs with Raita

from The Winemaker Cooks by Christine Hanna

I made these shrimp kabobs one warm summer night for our friends and their teenage son, Charlie. He and my six-year-old, Brian, polished off half a dozen skewers each, despite the sophisticated flavors of coriander, cumin, and cilantro, which proves that these kabobs will please almost anyone!

This simple and delicious main course could also serve 10 to 12 as an appetizer. The raita makes a terrific sauce not only for the shrimp, but for any kind of fish and even chicken. The sultry spices of this dish pair perfectly with an aromatic Riesling.

2 lb/910 g large shrimp/prawns, peeled and deveined, tails intact

Marinade

1/4 cup/60 g extra-virgin olive oil

2 tbsp fresh lime juice

1 tbsp ground coriander

1 tbsp ground cumin

2 tbsp chopped fresh cilantro/fresh coriander

1 tsp salt

1/2 tsp freshly ground pepper

Raita for serving (recipe follows)

In a large bowl, combine the shrimp/prawns and all the marinade ingredients; stir well. Cover and refrigerate for at least 1 hour or up to 3 hours.

Soak 12 wooden skewers in water for 1 hour. Preheat a gas grill/barbecue to medium-high heat, or prepare a medium-hot fire in a charcoal grill/barbecue.

Thread 4 or 5 shrimp/prawns onto each skewer, threading through the top and bottom of each shrimp so it lies flat. Grill for 2 to 3 minutes on each side, or until evenly pink. Serve with the raita alongside for dipping.

Serves 6

Raita

Makes 2 1/2 cups/600 ml

1 1/2 cups/360 ml plain whole-milk yogurt

1/2 small shallot, finely chopped

1 cup/140 g finely diced peeled cucumber

2 tbsp finely chopped fresh mint

1 tsp salt

1/2 tsp freshly ground pepper

In a small bowl, combine all the ingredients and stir to blend.

White Peach Crostata with Honey-Almond Ice Cream

from The Winemaker Cooks by Christine Hanna

We have a white peach tree in our garden, and it's the first of the summer stone fruits to ripen, even before the apricots. We grab baskets and fill them full of these fragrant, delicate peaches. We eat as many as we can out of hand, sticky juice dribbling down our arms and chins. Homegrown white peaches don't last long in a fruit bowl and they bruise easily, so they are perfect for baking. The rest we peel, slice, and freeze for later use. It's amazing what a peach crisp or cobbler does for the spirits in midwinter!

This free-form tart lends itself to whatever stone fruit is in season and in abundance, whether peaches, nectarines, or plums. Leave the peels on the nectarines and plums, but do peel the peaches. The tart dough can be made a day or two ahead of time and kept it in the refrigerator. Just roll it out and fill when you're ready to bake.

In the summertime, a little ice-cold dessert wine is a sweet and refreshing way to end a meal. Choose a late-harvest Sauvignon Blanc here, or if you like bubbles, a slightly effervescent Moscato.

Tart Dough

1 1/4 cups/250 g all-purpose/plain flour

1/8 tsp salt

2 tsp sugar

7 tbsp/100 g cold unsalted butter, cut into chunks

3 tbsp ice water

Filling

2 tbsp sugar

1 tsp cornstarch/cornflour

4 to 5 white peaches, peeled, pitted, and cut into

1-in/2.5-cm slices

1 tbsp fresh lemon juice

1/2 tsp vanilla extract/essence

1 large egg, beaten

Honey-Almond Ice Cream for serving (recipe follows)

For the dough: Pulse the flour, salt, and sugar in a food processor until blended. Add the chunks of butter and blend just until mixture resembles pebbles. Add the ice water 1 tbsp at a time and pulse just until mixture comes together. Do not let form into a ball. Turn out onto a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes or up 2 days.

For the filling: In a large bowl, stir the sugar and cornstarch/cornflour together to combine. Stir in the peaches, lemon juice, and vanilla. Let stand for about 30 minutes to release the juices.

Adjust an oven rack in the center of the oven. Preheat the oven to 375°F/190°C/gas 5. Remove the dough from the refrigerator and let soften for a few minutes. Roll the dough out onto a piece of parchment/baking paper to 12 in/20.5 cm in diameter, then place the parchment/baking paper, with the dough, on a baking sheet/tray. Pile the fruit mixture into the center and fold the edges of the dough up around fruit, pinching to make a seam every 2 in/5 cm. There should be at least 6 in/15 cm of fruit showing. Brush the edges of the dough liberally with the beaten egg.

Bake for 45 to 50 minutes, or until the crust is golden brown and the fruit is bubbling at the edges. Transfer to a wire rack and let cool slightly or completely. Remove the sides of the pan, cut the tart into wedges, and serve with the honey-almond ice cream.

Serves 6

Honey-Almond Ice Cream

We keep bees on our property. My husband Jake is the chief beekeeper. With his bee suit, mask, and gloves, he is a sight to behold as he removes the honeycomb frames to extract the precious amber-hued liquid. The bees feast on our lavender, fruit tree blossoms, and any other pollen they can find up to a three-mile radius. We show gratitude for our neighbors' flower gardens by dropping off jars of honey.

Thanks to the bees, I substitute more and more honey for sugar in my desserts. This ice cream is a perfect example, and almonds and honey is an ancient match.

So dust off that ice cream maker lurking in the back of your cabinet! Ice cream is really fun to make with kids, and the flavor combinations are endless.

2 1/2 cups/600 ml heavy/double cream

2 cups/480 ml whole milk

1/4 cup/85 g almond paste, cut into small chunks

1 tsp almond extract/essence

8 large egg yolks

3/4 cup/60 ml honey

1/4 tsp salt

In a medium saucepan, combine the cream, milk, and almond paste. Cook over medium-high heat for 5 minutes, or until bubbles form around the edges of the pan. Do not let simmer. Remove from heat, add the almond extract, cover, and let stand for 30 minutes.

Using an electric mixer, beat the egg yolks, honey, and salt at high speed until the mixture has doubled in volume. Reduce the speed to medium. Gradually beat in 1 cup/240 ml of the cream mixture to temper. Again add 1 cup/240 ml of the mixture and beat to combine. Return to the saucepan and cook over low heat, stirring often, until the mixture is thick enough to coat the back of the spoon, about 5 minutes. Strain the custard into a medium bowl set into an ice bath, and let cool. Cover and refrigerate for at least 2 hours or overnight.

Freeze in an ice cream maker according to the manufacturer's instructions.

Makes 1 1/2 qt/1.4 l

Goat Milk Panna Cotta with Balsamic Strawberries

from Farmers' Market Desserts by Jennie Schacht

Panna cotta sounds and tastes exotic, but the cook's secret is that it's quick and easy to make. (It needs several hours to chill, however.) The Italian translation is simply "cooked cream," which is thickened into a creamy pudding with just a small amount of gelatin. Use broad, shallow molds — about 4 inches across — for the prettiest presentation.

Yogurt made from goat's milk gives this dessert a rich, complex flavor without a hint of the source. Balsamic and black pepper are natural companions of the strawberry, and fitting for this Italian dessert. Look for cream and yogurt that have no gums or additives. If goat's milk yogurt isn't available in your area, substitute Greek-style plain whole-milk yogurt. It is worth splurging on top-quality aged balsamic — the one labeled aceto balsamico tradizionale in Italy. Serves four.

Panna Cotta

1 1/4 teaspoons unflavored gelatin

2 tablespoons water

1 1/4 cups heavy cream

1 cup plain goat's milk yogurt

1 teaspoon pure vanilla extract

Small pinch of sea salt or kosher salt

1/3 cup granulated sugar

Topping

1 1/2 pints (about 3 cups) strawberries, hulled

1 tablespoon granulated sugar

2 teaspoons fresh lemon juice

1 to 3 tablespoons best-quality balsamic vinegar

1/4 teaspoon freshly ground black pepper

Small pinch of sea salt or kosher salt

1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.

2. Whisk together 1/2 cup of the cream, the yogurt, vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup cream with the sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can't touch it.

3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then stir for a full minute to dissolve the gelatin completely. (Don't rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture.

4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. To avoid condensation, cover tightly with plastic film only after completely cold.

5. To make the topping, 30 to 60 minutes before serving, cut 2 1/2 cups of the berries into 1/4-inch-thick slices from top to tip and place in a bowl. Quarter the remaining berries and puree them with the sugar and lemon juice in a blender or food processor until smooth. Stir the puree into the sliced berries, then stir in 1 tablespoon of the balsamic vinegar, the pepper, and salt. Taste and add more sugar, balsamic, or pepper, if desired. The seasonings are meant to complement the berries, not overwhelm them. Set aside at room temperature for at least 30 minutes.

6. Run a thin, sharp knife around the inside of each ramekin, then invert onto a broad-rimmed, shallow soup bowl or dessert plate, tapping gently on the bottom of the ramekin to encourage release. If the panna cotta is stubborn, carefully insert the knife between the inverted panna cotta and the ramekin to coax it; it should slip right out. Stir the balsamic strawberries once or twice, and then spoon them and their juices over and around each panna cotta.

Farm Journal: One of my favorite yogurts is made by Redwood Hill Farm in Sebastopol, California, where the Bice family and their farm crew call each of their happy 350 or so Nubian, Alpine, Saanen, Toggenburg, Oberhasli, and LaMancha goats by name! The sensitive, affectionate, floppy-eared Nubians produce milk with the highest butterfat, 4 to 5 percent, but they are not big producers. Pointy-eared white Saanens, on the other hand, give up lots of milk, but with only about 3 percent butterfat. Redwood Hill's strawberry goat yogurt is ribboned with a simple jam made from fresh berries, fruit juice, and honey. Yum. Season to Taste: Try other berry varieties in place of the strawberries.

Cornmeal Cake with Fresh Corn & Berries

from Farmers' Market Desserts by Jennie Schacht

Fresh corn, cornmeal, olive oil? Doesn't sound much like dessert. But add ripe berries and a little sugar and you will have a captivating cake that is hard to stop eating. Why shouldn't corn play a starring role in a dessert? Fresh from the field, it's as sweet as most fruits — sweeter than many. This moist cake gets a double-corn wallop, with a little crunch from cornmeal and sweet bursts of fresh corn, all balanced by sweet-tart blackberries. The cake is best the day it is made but will remain moist if stored tightly covered at room temperature for up to 3 days.Serves eight.

1 pint (about 2 cups) blackberries or raspberries

3/4 cup corn kernels (from about 1 ear corn)

1 cup plus 2 tablespoons unbleached all-purpose flour

1 cup granulated sugar

1/2 cup fine or medium stone-ground yellow cornmeal

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 large eggs

1/2 cup buttermilk

1/3 cup extra virgin olive oil

Lightly sweetened, softly whipped cream, for serving (optional)

1. Preheat the oven to 350oF, with a rack near the center. Oil or spray an 8-by-2-inch round cake pan. Dust the pan with flour, tapping out the excess.

2. Set aside 1 cup of the berries for garnish. Put the remaining 1 cup berries into a small bowl with the corn kernels. Sprinkle with 2 tablespoons flour and 2 tablespoons of the sugar. Stir gently to coat and set aside.

3. Stir together the remaining 1 cup flour, 3/4 cup of the sugar, cornmeal, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, and olive oil in a small bowl or measuring cup. Stir the egg mixture into the flour mixture just until they are well combined. Gently fold the floured-and-sugared berries into the batter.

4. Pour the batter into the prepared pan and spread evenly. Bake until the top is golden and a toothpick inserted near the center tests clean, 40 to 45 minutes. Let cool in the pan on a wire rack until almost completely cool. Run a thin knife around the inside edge of the pan to loosen the cake sides. Invert a flat plate or baking sheet over the pan and invert the pan and plate together to release the cake. Lift off the pan, then invert the cake again onto a serving plate.

5. A few minutes before serving, toss the reserved berries with the remaining 2 tablespoons sugar. Serve the cake slightly warm or at room temperature. Top each slice with a dollop of whipped cream, and a scattering of sugared berries.

Season to Taste: Substitute other berries, or a combination of berries, for the raspberries.