Rhubarb Pear Spritzer

Emma and I came up with our own concoction yesterday. She thought it was so delicious, she declared "I will never go back to lemonade again!"

Vanilla Pear Simple Syrup

1 pear
1 cup water
1 cup sugar
1/2 a vanilla bean
1 teaspoon freshly grated ginger

1. Peel the pear. Set the peel aside and quarter the pears, removing the core
2. Combine the sugar and water in a medium sauce pan and bring to a boil. Lower the heat immediately and let simmer, stirring constantly until all sugar granules are dissolved.
3. At the lowest heat, add the pear pieces, pear peel and ginger to the pan. Slice the vanilla bean, scraping out seeds from one half and adding the seeds and the scraped bean to the pan. Let simmer for about 10 minutes, stirring frequently.
4. Remove the bean and the pear skins. Using an immersion blender, blend the pears into the syrup until smooth.
5. Pour through a fine mesh strainer and into a container. Let cool in the refrigerator.

 Mix pear syrup with rhubarb juice (we juiced ours in our kitchenaid juicer) and a splash of club soda.

Grapefruit & Avocado Tostadas

I totally loved these and not just because the fresh flavors and crispness has broken up the monotony of our cold-weather soup and slow cooker routine, but rather, at 147 calories each you can inhale three of them and not be stuffed with guilt. Makes 6 servings.

6 yellow corn tortillas
1 tablespoon olive oil
2 cups fresh grapefruit segments (squeezing and reserving juice from the membranes)
1 avocado, pitted, peeled, and sliced
1 jalapeno, sliced into rings
1 red bell pepper, sliced into strips and halved on the bias
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and black pepper to taste
Queso fresco cheese

Preheat oven to 350 degrees. Brush both sides of tortillas with oil, transfer to a baking sheet, and bake until crisp, about 15 minutes.

Toss together grapefruit, avocado, jalapeno, bell pepper, cilantro, cumin, and coriander in a large bowl. Season mixture with salt and black pepper, then add 1 tablespoon of reserved grapefruit juice and toss.

Divide topping evenly among tortillas. Sprinkle queso fresco over each tostada to garnish.

Per serving: 147 cal; 8g total fat (1g sat); 0mg chol; 9mg sodium; 19g carb; 5g fiber; 2g protein

Summer Peach Cake

We made this cake when the parents were in town and it was a huge hit. We topped it with homemade vanilla custard and, in my opinion, that was the only way to go. As with most Cook's Illustrated recipes, there are a lot of steps, but each one is worth it in order to achieve that perfect balance and texture.

Summer Peach Cake - Cook's Illustrated, July & August 2011 - Serves 8 to 10

Note: To crush panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned bread crumbs can be substituted. Orange liqueur can be substituted for peach schnapps. If using peak-of-season, farm-fresh peaches, omit the peach schnapps.

2 1/2 pounds peaches, pitted and cut into half-inch-thick wedges

5 tablespoons peach schnapps

4 teaspoons lemon juice

6 tablespoons plus 1/3 cup granulated sugar

1 cup all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

1/2 cup packed light brown sugar

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1/4 cup sour cream

1 1/2 teaspoons vanilla extract

1/4 teaspoon plus 1/8 teaspoon almond extract

1/3 cup panko bread crumbs, crushed fine

1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.

2. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.

3. Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.

4. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining peach batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugars is moistened. Sprinkle sugar mixture evenly over top of cake.

5. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.