Nectar

While Fall is here to stay in the Northern Hemisphere, our good friends Down Under are warming up for summer love. And yes, I'm a little jealous. This menu, featured in the July/August issue of RUE rocked our world. I did all the prep work and made the salad, Den grilled the shrimp, and the girls ate it so fast they left little for us! If you reside in a warm climate this is a MUST - an ASAP must. While the watermelon may be a bit harder to come by right now for many of us, file this for summer - grilled watermelon is my new ambrosia.

 

TURKISH SHRIMP & VEGETABLE KEBABS

1 1/2 lbs large wild-caught shrimp, peeled
1 tablespoon extra-virgin olive oil
2 teaspoons Turkish baharat kebab spice blend 
1 zucchini, sliced
1 red bell pepper, sliced
1/2 large red onion, sliced into thick half-moons
8-10 button mushrooms, cleaned and stems removed
additional olive oil for brushing
8 to 10 metal or bamboo skewers *soak bamboo skewers first so they don't burn

Cacik

5 oz 2% Greek yogurt
1/2 small garlic clove, minced
1/2 cucumber, finely grated

Toasted Pita with Za'atar 

4 pitas
extra virgin olive oil for brushing
za’atar spice *za'atar is a ubiquitous Middle Eastern spice blend of sumac, thyme and sesame seeds that can be used on virtually anything and everything from pita, vegetables, fish, poultry and more.  

GRILLED WATERMELON SALAD WITH CUCUMBER, FETA & MINT

½ watermelon, cut into triangular wedges, rind discarded
1 cucumber, diced
1 small red onion, thinly sliced
4 ounces Greek or Bulgarian feta cheese
¼ cup fresh mint, roughly chopped
½ hot red chili, thinly sliced, *if desired
extra virgin olive oil
2 teaspoons red wine vinegar
juice of ½ lemon
salt and freshly ground black pepper to taste
sumac for sprinkling  *sumac is a Mediterranean spice with purple-reddish hue and a tangy, lemony flavor. 

Heat a grill or grill pan on medium-high.  Grill watermelon triangles for 2 to 3 minutes on each side until light grill marks appear. 
Arrange slices on a platter.  Mix remaining ingredients together in a mixing bowl and spoon over top watermelon.  Sprinkle salad with sumac. 

*RECIPES BY MARISSA LIPPERT*

 

 

Hello! After nearly a four year break, I am returning to the world of food blogging. Nectar will be a very personal look at the way one family lives, eats - and rocks out while doing the aforementioned living and eating. I will also feature recipes that I shot for RUE Magazine by my good friend and all around kitchen goddess Marissa Lippert from Nourish NYC. As I feel out the format of how I want the blog to flow and be presented, I hope you enjoy watching the creative process unfold.

To get started, I want share Marissa's amazing menu that was featured in the May/June 2011 issue of RUE. Though the menu was created for Spring, I think the cocktail and lamb are seasonless - lavender can still be found in many natural food markets. Mint is the star here and is featured in each element of the menu. And the cocktail - well I think at this point I can divulge that Marissa and I REALLY enjoyed it and sipping on them post-shoot was the best reward for a morning of hard work.

ROAST LAMB SANDWICH WITH MINT PESTO & PICKLED SHALLOTS

1/2 pound leg of lamb, bone removed
extra virgin olive oil for drizzling
3 cloves garlic, minced
salt and pepper to taste
mint pesto*
pickled shallots*
pickled jalapeno*
Serve with whole wheat country or ciabatta bread. 
*recipes follow

Mint Pesto

2 cups fresh mint leaves (packed), stems discarded
1 clove garlic
1/3 cup freshly grated parmesan or pecorino Romano cheese
1/4 cup pine nuts
pinch of salt
1 teaspoon lemon zest
juice of 1 lemon juice
1/3 cup extra virgin olive oil

Pickled Shallots and Jalapenos

1 cup white vinegar
2 tablespoons water
1/3 cup sugar
1 teaspoon salt
2 teaspoons black peppercorns
1 shallot, thinly sliced
1 to 2 jalapenos, seeded and thinly sliced

HOW TO:

Rub lamb with garlic and season with salt and pepper.  Refrigerate for 1 to 2 hours or overnight. 

Preheat oven to 350° F.   

On a roasting sheet or in a roasting pan, drizzle lamb with olive oil and roast for 35-45 minutes until the temperature at the thickest part of the leg reaches 135° F for medium-rare.  Remove lamb from oven and allow to rest for 5 to 10 minutes before cutting.

To prepare sandwiches, spread a thin layer of pesto on bread, top with sliced lamb and garnish with pickled shallots and jalapenos.  

Mint Pesto

Add mint through lemon juice in a food processor and slowly drizzle in olive oil while running.  Pesto should be smooth or slightly chunky.

Pickled Shallots and Jalapenos

Bring vinegar, sugar, salt and peppercorns to a boil.  Removed from heat, cool slightly and pour over sliced shallots and jalapeno in two separate bowls.  Cool and refrigerate.  May be made a day ahead.

PROSECCO SPARKLER WITH MINT, LAVENDER AND LEMON

1 cup water
1 cup sugar
1/2 cup mint leaves, loosely packed
3/4 teaspoon dried lavender
3 strips of lemon peel, using a vegetable peeler
1 bottle of Italian prosecco
club soda

In a small saucepan, bring water, sugar, mint, lavender and lemon peel to a simmer until all sugar is dissolved.  Allow to cool and strain syrup through a sieve, discard remaining mint, lavender and lemon peel.  Syrup can be made ahead and refrigerated.  Will last for up to 2 weeks.
Fill small glasses or champagne flutes 2/3 full with prosecco.  Add in 1 to 2 teaspoons of simple syrup depending on desired sweetness.  Top off with club soda and serve. 

*RECIPES BY MARISSA LIPPERT*