Nectarine Basil Lemonade

This was one of my favorite recipes when we created the Dallas Dish cookbook, I need to make it more often. I was shocked while Beep, Bo and I were at an Italian dinner, when Bo announced that he loved basil. I never knew! Then it dawned on me, I make Bo nearly every fruit flavored lemonade I can think of, but have never made him this. He was so little when I was working on the book, I would have never imagined that he would like it. And just like all the planets coming into alignment, I happen to have a basil plant the size of barn. Things could not be more perfect. So, here is an oldie, but a goodie from Dallas Dish. Below is the actual photo we shot for the book, I think Brook and Dave do a much better job with the styling and photography, but then I am just in a normal kitchen with natural lighting and my dinky fuji waterproof camera. My pictures are the other ones, it's pretty easy to tell them apart.


INGREDIENTS:
2 C Water
1 C Fresh Basil leaves
1 Nectarine, chopped do not peel
3/4 C Sugar
1 1/2 C Cold Water
1 C Fresh Lemon juice
Additional Nectarine and basil for garnish
I doubled the recipe, simply because I had SO much basil and nectarines are wonderful and plentiful this time of year. Bo, also, will finish it off in no time.

PREPARATION:
Combine 2 Cups water, 1 Cup basil, the chopped nectarine and the sugar in a saucepan and mix well. Place the pan over medium high heat and bring the mixture to a boil, until the sugar dissolves, stirring occasionally. Reduce heat and simmer for about 5 minutes, stirring occasionally. Let stand until cool.
You can juice lemons while the mixture is cooking or you can cheat like I did and buy freshly squeezed. I got a 16 oz. bottle at our local Central Market for about $3, it doesn't pay to buy the lemons and squeeze them at that price and it was perfect for my double batch.
Once cool, strain the mixture through a fine sieve over a pitcher, pressing all the liquid out of the fruit. Discard the remaining solid fruit. Stir in the cold water and lemon juice, serve over ice or chill for later. YIELDS: 6 Cups, I ended up with just over 2 Quarts after pouring Camille a glass.



Camille and Cameron both turned up their noses, looking at the nectarine and basil stew that was brewing on the stove top, but Camille was converted, Cam, well he will take a bit more arm twisting. Don't doubt these flavors, your tongue will thank you!


My, not quite finished product, this is before adding the additional water, so it is a bit darker than the true lemonade. The color is amazing, although my picture, as promised is slightly less professional than the one in the book! HA HA, if I took the time to garnish and worry any more about presentation recipes would never get posted.

Basil Pesto

Basil is another item in my garden that just keeps on giving. I end up having trouble coming up with ways to use it all summer long. Pesto is one of my favorites, and I love that it can be used in so may recipes. The basil is wonderful alone, but works great in pasta; warm pesto cream over your favorite noodle or tossed with a cold pasta salad. This weekend I whipped up a quick snack using the pesto. Instead of the standard pesto, sun-dried tomato and cheese terrine, I simply stirred a couple of spoonfuls of pesto into equal parts cream cheese and goat cheese, chopped some sun-dried tomatoes and stirred those into the mixture. Serve with crackers.

INGREDIENTS:
3 Large cloves of garlic, peeled and roughly chopped
1 tsp. Salt
1/4 C Pine nuts
2 C Basil
1/4 C plus 2 T Olive oil, the best quality
1/4 C Parmesan cheese, high quality freshly grated

PREP:
Place the garlic, salt, pine nuts and 2 T of olive oil into a blender. Blend, pulsing and scraping down the sides until the mixture is finely chopped. Add the basil to the blender and blend on low adding the remaining 1/4 C of oil. Blend in the cheese, just until mixed and taste for additional seasoning. Place in an airtight container, top with a small amount of oil to maintain color. I top with a layer of film(plastic wrap) pressed directly on top of the oil and then another layer of film over the container. Will store in the refrigerator up to one week. You can freeze for a month, but add the cheese after you thaw.

Blackberry Lemonade

One use that I have found for my blackberries growing in the back yard is this tasty beverage, that just screams SUMMER. Simple, quick and use whatever type of berries you may have on hand. You could also use limes and and make a limeade. I suggest doubling this recipe, it disappears way to quickly!





INGREDIENTS:
2 C Water
1 C Sugar
1 C Blackberries overflowing
1 C Lemon juice, freshly squeezed 4-5 lemons
2 C Cold water

PREP:
Put first 3 ingredients in a small pot and bring to a boil over medium high heat, stirring occasionally. Turn heat down and simmer for five minutes. Squeeze lemon juice. Allow blackberry mixture to cool slightly and strain through a fine mesh strainer into a bowl large enough to hold all the ingredients. Press berries with the back of a spoon to release all the juices. Pour lemon juice through the strainer to remove any small seeds and pour in the remaining 2 cups of water and refrigerate.