It’s the time of year for fresh produce to sparkle on your table. Check out the places we visited in Hunterdon County in June. Below is the menu and four of the recipes from the divine dinner prepared with local produce by hosts and chefs John & Tracey on a perfect summer evening at their home.
Deliciously Devilish Eggs
Roasted Grilled Vegetables & Fresh-Baked Bread
Mozzarella & Ricotta from Fulper Family Farmstead
Homemade Anise Hyssop Herbal Tea
Homemade Mint Herbal Tea
Local Wine & Beer
Sugar Snap Pea & Carrot with Brown Rice Noodles Stir Fry from Cookie + Kate: Celebrating Whole Foods – our chef substituted brown rice noodles for the Soba noodles
Smoky Beans & Greens Stew from Epicurious
Baked Risotto from Epicurious
The blueberry sauce was adapted from a recipe in Epicurious but made with several changes reflected here.
YIELD: Makes about 4 cups
1 cup water
2/3 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch (at least 1 TBL)
4 cups fresh blueberries (about four 1/2-pint containers)
1/4 cup raspberry jelly (or preserves)
Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant four cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.
NOTE – you can add more cornstarch, and/or less water and/or cook longer and make a jam.
Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.