Farmstead Recipes for Summer: Fire Up the Grill
These juicy burgers are hearty enough for the biggest appetite. Pair with homemade, sweet-and-tangy summer squash pickles for a true taste of the season.
By Scott Jones | Photos By Jason Wallis
Web Exclusive: Peach-Blueberry Cobbler
1/2 cup unsalted butter
1 cup all-purpose flour
1 1/3 cups sugar, divided
2 teaspoons baking powder
2 teaspoons corn starch
1/8 teaspoon salt
1 cup milk
3 cups fresh sliced peaches
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup fresh blueberries
1. Preheat oven to 375˚ F. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 2/3 cup sugar, baking powder, corn starch and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 2/3 cup sugar, peaches, lemon juice and cinnamon to a boil over high heat, stirring constantly. Remove from heat, and stir in vanilla and blueberries; pour over batter (do not stir).
4. Bake for 40 minutes or until golden brown.
Prep: 15 min. Cook: 10 min. Bake: 40 min. Yield: 10 servings
Jalapeño-Stuffed Venison Cheeseburgers
2 pounds ground venison
2 teaspoons Montreal steak seasoning
1/2 cup shredded Colby and Monterey Jack cheeses
1 to 2 jalapeño peppers, minced
4 sesame seed hamburger buns
Suggested toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise
1. Combine venison and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.)
2. Shape mixture into 8 (4-inch) patties; place 2 Tablespoons cheese on 4 patties. Divide peppers evenly in center of those 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.
3. Grill, covered with grill lid, over medium-high heat (350° to 400°F) 5 minutes on each side, or until venison is no longer pink. Serve burgers on buns with desired toppings.
Prep: 20 min. Chill: 30 min. Grill: 10 min. Yield: 4 servings
Summer Squash Pickles
2/3 cup salt
3 quarts water
4 cups thinly sliced yellow squash (about 11/4 pounds)
4 cups thinly sliced zucchini (about 11/4 pounds)
2 1/2 cups sugar
2 cups white wine vinegar
2 teaspoons mustard seeds
2 sweet onions, thinly sliced
2 red bell peppers, thinly sliced
1. Dissolve salt in 3 quarts water in a large bowl; add squash and zucchini. Submerge squash and zucchini in water, using a plate to hold slices down; cover and let stand 3 hours. Drain and set aside.
2. Bring sugar, vinegar and mustard seeds to a boil in a
large, nonaluminum Dutch oven or stockpot, stirring until
3. Add squash, zucchini, onion and bell pepper; return to a boil. Remove from heat, and cool. Store in airtight containers in refrigerator up to 2 weeks.
Prep: 15 min. Stand: 3 hr. Cook: 15 min. Yield: 2 quarts