A Porch Supper for July Three Easy Recipes for Long, Slow Summer Evenings The porch supper is a Southern tradition rooted in the days before air conditioning, when families moved the evening meal outside to catch a breeze and escape a hot kitchen. The practice spread well beyond the South, and there is no better place to eat in July than a screened porch or a shaded patio. This menu fits that pace. The starter is a board of grilled peaches and plums with fresh burrata, picked at slowly with bread. The main is a flatbread layered with ricotta and ribbons of zucchini, which works off a covered grill or out of the oven. Dessert is an olive oil cake with sliced peaches and a quiet hum of rosemary that keeps on the counter under a dome for a full day.
GRILLED STONE FRUIT AND BURRATA BOARD SERVES 4 TO 6 AS A STARTER Ingredients: z 2 ripe peaches, halved and pitted z 2 ripe plums, halved and pitted z 1 tbs. olive oil, plus more for finishing z 1 8-oz. ball of burrata z ¼ cup torn fresh basil leaves z ¼ cup toasted sliced almonds z Flaky sea salt and cracked black pepper z 1 tbs. honey or hot honey (optional) z Crusty bread or grilled baguette, for serving
Instructions: 1. Heat a grill or grill pan to medium-high. Brush peach and plum halves with olive oil. 2. Grill cut side down for 3 to 4 minutes, until grill marks form and the fruit softens. Let cool slightly, then cut into wedges. 3. Place the burrata in the center of a serving board or large platter. Tear the top open with a knife so the cream spills out. 4. Arrange the grilled fruit around the burrata. Scatter basil and toasted almonds over the top. 5. Drizzle with a generous pour of olive oil, finish with flaky salt and pepper, and add a thread of honey if using. 6. Serve immediately with bread for tearing and dipping. Set out a spoon and a knife for the burrata so guests can build their own bites.
16
HOME SWEET HOME Magazine
Powered by FlippingBook