We were very excited about Day Three. We had reservations for lunch at Lynmar Estate Winery (a winery we had never visited before) and a later appointment at Alexander Valley Vineyards in Alexander Valley.
Watermelon and Heirloom Tomato Salad with Goat Cheese and Balsamic Dressing
There are three things that say summer to me: watermelon, fresh ripe tomatoes and sweet corn. The recipe today has all three items…except the corn. So, I guess technically, it only has two of the best summer ingredients. But, that’s okay because you are going to love it so much that you won’t even miss the corn.
Clafoutis definition: Baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish, and covered with a thick flan-like batter. The Clafoutis is dusted with powdered sugar, served warm and sometimes served with cream.
Gesundheit: used to wish good health, especially to one who has just sneezed.
I have made Clafoutis before, but with peaches or berries, which I guess isn’t really, technically, a clafoutis. I also read somewhere that traditional Clafoutis are made with the pits still in the cherries. When I discovered that we had no cherry pitter in the house and I couldn’t find one in a couple of stores I looked in, I felt like leaving the pits in.
It’s a good thing this recipe finishes up the last of the fresh, juicy peaches given to us by a friend of our youngest son because I was running out of clever headlines using peaches. Ha!
We had about 6-7 peaches left and Yes!Chef! said we needed (I use the term, “We”, loosely because Yes!Chef! does not make desserts) to make one more dessert with the remaining peaches. What else to make with a bunch of peaches but ice cream? I love ice cream. But this time I wanted to do something a little different, so I made gelato.
I mentioned last post that a friend of my youngest son had brought us about 12 luscious peaches. We quickly put them to good use. The first meal was a peach salad with thyme and blue cheese and steak and pecans. It was delicious.
Yes!Chef! said we had to make a dessert with some of the peaches, so I found a very interesting tart from the same link I gave in the last post. This recipe looked so interesting, that I couldn’t resist. And I still had peaches left over.
We were very excited about Day Three. We had reservations for lunch at Lynmar Estate Winery (a winery we had never visited before) and a later appointment at Alexander Valley Vineyards in Alexander Valley.
We Call Him Yes!Chef! 