Dayrecipe Food Community

When cooking with tomatoes in September, buy them ahead of time and let them ripen on your counter.

Makes 6 servings.

INGREDIENTS

• 6 very ripe medium-sized tomatoes (about 8 ounces each)
• 4 large cloves of garlic, finely chopped
• 1/4 cup extra-virgin olive oil
• 1/4 cup plus 1 tablespoon chopped fresh mint leaves
• 2 teaspoons finely grated lemon zest
• 1 teaspoon sugar
• freshly ground black pepper, to taste
• 12 ounces dried farfalle (butterfly pasta)
• salt, to taste
• 6 ounces ricotta salata cheese (optional garnish)

DIRECTIONS 1. Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.)

2. Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar, and pepper. Let rest for 2 to 4 hours for flavors to blend.

3. Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well. Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve.

At the turn of the century, folks were feeling devilish, no longer satisfied with angel food cake, the evangelical treat of the late 1800s. They wanted chocolate and plenty of it, and devil’s food cake filled the bill.

Makes 10 to 12 servings.

INGREDIENTS

In these easy scones, cumin seeds complement the sharp cheddar, and self-rising flour eliminates the need for baking powder or baking soda. If you prepare the dough the night before, you can just pop the scones into the oven when guests arrive.

Makes 12 scones.

INGREDIENTS

• 3cups self-rising flour
• 2 1/2tablespoons sugar
• 1tablespoon cumin seeds
• 10tablespoons (1 1/4 sticks) unsalted butter, cut into small pieces, room temperature
• 1cup buttermilk
• 1large egg, beaten to blend with 1 tablespoon water
• 9ounces sharp cheddar cheese, grated (about 3 cups)

DIRECTIONS Place flour, sugar, and cumin seeds in large bowl. Add butter. Using handheld mixer, beat until coarse crumbs form. Beat in buttermilk and all but 1 tablespoon egg mixture. Add 2/3 of cheddar cheese and beat just until incorporated. Turn dough out onto lightly floured surface. Using floured hands, divide dough into 2 pieces. Pat each piece into 7-inch-diameter round. Brush rounds with reserved 1 tablespoon egg mixture. Sprinkle with remaining cheese, dividing equally. Cut each round into 6 wedges. Transfer to large baking sheet, spacing 1/2 inch apart. (Scones can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Bake scones until golden brown on top, about 25 minutes. Let scones cool on baking sheet 10 minutes. Serve warm.

Makes 6 servings.

INGREDIENTS

• 2cups water
• 1cup sugar
• 11-ounce piece fresh ginger, sliced
• 3whole cloves
• 13-inch cinnamon stick
• 1teaspoon whole black peppercorns
• 1tablespoon dark rum1honeydew melon, halved, seeded
• 1cantaloupe melon, halved, seeded

DIRECTIONS Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)

Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.

Raw sugar crystals (sold at natural foods stores and some supermarkets) are baked onto the edges of the free-form crust.

Makes 8 servings.

INGREDIENTS

• crust
• 1 1/3cups all purpose flour
• 1/2teaspoon salt
• 1/2teaspoon sugar
• 1/4cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4cup frozen solid vegetable shortening, cut into 1/2-inch cubes
• 3tablespoons (or more) ice water
• 1/2teaspoon apple cider vinegarfilling
• 3tablespoons butter
• 8small granny smith apples (about 3 pounds), peeled, cored, each cut into 12 slices
• 2teaspoons ground cardamom
• 1/3cup plus 2 tablespoons honey2/3cup chopped assorted nuts (such as walnuts, almonds, and pistachios)
• 7large medjool dates, pitted, cut into matchstick-size strips
• 1large egg
• 2tablespoons whole milk
• 3tablespoons raw sugar1cup chilled whipping cream

DIRECTIONS For crust:
Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.

For filling:
Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.

Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.

Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.

Beat cream and 2 tablespoons honey in large bowl until peaks form.

Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.

Market tip: Medjool dates can be found in the produce section of some supermarkets, at Middle Eastern and natural foods stores, and at Trader Joe’s markets. If unavailable, substitute any variety of fresh date.