Farmstead Recipes for Summer: Fire Up the Grill

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
sugar dissolves.

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 

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