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Summer in the Midwest is all about being outdoors.
We love grilling, going to outdoor music venues, being on the water, hiking, visiting farmers markets and enjoying fresh epicurean delights via foraging or our own garden. I particularly love blueberry picking. If you have never tried it, put in on your bucket list. These recipes are from my sous chef Emma. Plan a picnic on your boat or in your backyard and enjoy our Midwest summers!
Bon Appetit, Lanette
Street Corn Appetizer
INGREDIENTS
• 16 ounces cream cheese
• ½ cup sour cream
• 2 tbsp fresh lime juice
• 2 cups cojita cheese
• 2 cans canned corn or 30 ounces cooked or roasted corn on the cob
• 1 jalapeño pepper chopped
• 1/8 cup chopped red onions
• ½ cup fresh chopped cilantro
Preheat oven to 350. Mix everything and then bake 20 minutes. Garnish with more fresh cilantro and serve with favorite chips.
Salmon Caesar Salad
Maple Salmon Marinate:
• 1/3 cup real maple syrup
• 1/8 cup soy sauce
• 1 garlic clove, minced
• 1/8 cup honey
Mix and pour over 5 oz of fresh salmon. Let salmon marinate for an hour. Bake on baking sheet covered with tin foil, skin side down, for 15 minutes at 400 degrees. Combine Romaine lettuce, Caesar dressing of choice, grated Parmesan cheese. Top with salmon and croutons.
Angel Food Cake
• 1¾ cups superfine sugar (buy or pulse granulated sugar in food processor)
• 1 cup plus 2 Tablespoons cake flour
• ¼ tsp salt
• 12 large egg whites at room temp
• 1½ tsp cream of tartar
• 1½ tsp vanilla
Put oven rack on lowest position and preheat to 325. Pulse sugar in blender or food processor, then remove 1 cup and set to the side. Add cake flour and salt and pulse about 20 times. In separate bowl, use a mixer to whip egg whites and cream of tartar until foamy. On high speed, whip for 5 or 6 minutes, slowing adding 1 cup sugar as you go, until soft peaks form. Gently fold in flour mixture with rubber spatula. Slowly pour into UNGREASED 9 or 10-inch tube angel food pan (not Bundt). Gently shake pan on counter to smooth out cake. Bake for 40-45 minutes. Remove and cool upside down on wire rack for 3 hours. Serve with whipped cream or ice cream and blueberries and lemon zest. Edible flowers are also a special touch.
