Summer Vegetable Marinade

   

The garden is planted and I want to be ready the minute my veggies are ready to pick!  This marinade is just perfect for adding that little something special to your summer veggies and it won't heat up your kitchen!  

You'll need:

• 1/3 cup olive oil
• ¼ cup balsamic vinegar
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 1 ½ teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For the Grilled Vegetables:

• 1 pound carrots halved or quartered lengthwise
• 1 pound asparagus trimmed
• 2 zucchini quartered lengthwise
• 2 yellow squash quartered lengthwise
• 1 large red bell pepper cut into ½ inch strips

To Make the Marinade:

Set out a 1-2 cup measuring pitcher. Measure all ingredients into the pitcher. Whisk until smooth. (Use immediately or cover and refrigerate for later use.)

For the Best Grilled Vegetables:

• Trim and slice all the vegetables into long strips.    This makes them less likely to fall through the grill grates.
• Place the vegetables on a large rimmed baking sheet. Pour the marinade over the vegetables. Then gently toss the veggies to coat in the marinade.
• Allow the vegetables to marinate for 30+ minutes. (Or up to several hours.)
• Meanwhile, preheat the grill to medium heat, about 350 degrees F.
• Once the grill is hot, place the carrots on first, laying them across the grates so they don’t fall through. Let the carrots grill for 3-4 minutes, then flip them over. Then lay the rest of the vegetables on the grill. Grill another 8-10 minutes, flipping once. Remove with tongs.

You can use any vegetables you like with this marinade. Just be sure to place the hardest, most dense, vegetables on the grill first to give them a head start. Root vegetables will need more time to grill than other vegetables.  A grill wok can be used to make this super easy and eliminates the risk of veggies falling through your grill.  Resist the southern urge to cook everything to the end of it's life... these veggies are best served al dente'.

Vanilla Custard with Caramel Bourbon Sauce

 If you want to feel the decadence of something you created yourself... THIS is for you!  This is a whisk intense dish so be ready to spend about 30 minutes with it.  This one can't go untouched.  It needs you with it and it will reward you in kind.

You'll need:

Custard:
2 cups whole milk
2 cups heavy whipping cream
1 vanilla bean
1/4 cup bourbon
1 cup white sugar
3Tbsp cornstarch
5 large egg yolks
Caramel Sauce
1/4 cup heavy whipping cream
2 Tbsp bourbon
2 Tbsp apple juice
3 Tbsp water
Optional - sweetened whipped cream

Prepare the custard by placing the milk and cream in a large saucepan.  Split vanilla bean lengthwise and remove the seeds.  Add pod to the milk mix.  Cook the mix over medium heat stirring occasionally for 3-5 minutes.  Remove from heat and discard the vanilla pod.  Add bourbon to mix and whisk to combine.

Whisk together sugar and cornstarch, then whisk the mixture into the hot milk.  Cook over medium whisking constantly until the mixture thickens and just comes to a boil. Remove from heat.

Whisk egg yolks in a medium bowl until smooth.  Slowly drizzle 1/4 of the milk mix into the yolks with a constant whisk.  Gradually pour the yolk/milk mix into the remaining milk mix over medium heat whisking constantly until mixture bubbles  3-5 minutes.  Pour mixture evenly into six 1 cup glasses and chill in the fridge until firm (4-6 hours).

For the sauce, heat sugar and 3 Tablespoons of water over medium high whisking occasionally until sugar dissolves.  Bring sugar to a boil undisturbed for 7 minutes until it reaches a dark caramel color.  Add butter and whisk until melted.  Add cream and whisk until smooth.  Add bourbon and apple juice.  Cook over medium high whisking constantly until thickened (3 minutes).  Cool in a bowl for 10 minutes then chill in the fridge until serving.

Top custard with 2 Tablespoons topping and a dollop of whipped cream if desired.  Serve immediately.