THE VILLAGE VOICE

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.”  ―  Vera Nazarian,  The Perpetual Calendar of Inspiration        (AUGUST SUNSET - HUBBARD LAKE, MI)  ROASTED PEACHES with HONEY, LEMON & THYME 4  large ripe peaches, halved and pitted 2  Tbsp. melted unsalted butter finely grates zest of l lemon 2  Tbsp. honey 2 Tbsp. fresh thyme leaves Kosher salt & freshly ground pepper rich vanilla ice cream Thyme flowers for garnish Preheat oven to 400º. Melt butter in small pan. Add honey, lemon zest and thyme leaves.  Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.) Remove from oven and cool. Serve warm or room temperature with ric...

"Life is short, God's way of encouraging a bit of focus." ~ Robert Brault Two different worlds ... and I love both SALMON with BLUEBERRY SAUCE 2  lb. Salmon Filet 2  Tbsp. butter 2  cloves minced garlic 1  Tbsp. fresh thyme (or one tsp. dried) pinch of sea salt and freshly ground pepper to taste Sauce: 1  cup blueberries juice from lemon 1  Tbsp. Arrowroot powder or cornstarch 2  Tbsp. balsamic vinegar 1  tsp. Herbes de Provence 1/4  cup white wine 1  Tbsp. butter Heat grill. Rub salmon with butter and sprinkle with minced garlic and thyme and salt & pepper.  Grill to desired taste.  Sauce :  Mix juice of lemon with arrowroot powder or cornstarch in sauce pan. Add Blueberries, balsamic vinegar, Herbes de Provence, and white wine. Simmer on low for 20-30 minutes. Stir in butter and reserve until fish is done.   ...

"I perhaps owe having become a painter to flowers." ~ Claude Monet August Abstract (Zinnia & Verbena) ______________ GRILLED POUND CAKE with BALSAMIC PEACHES ~ uniquely different and summer delightful! ( Bon Appetit - July 2005) _________ 4 1/2 Tbsp. (packed) golden brown sugar 3 Tbsp. balsamic vinegar 2 Tbsp. chopped fresh mint 6 ripe large peaches, peeled, cut into 1/2-inch thick slices 1 cup chilled whipping cream 6 slices good pound cake 3-4 Tbsp. room temperature unsalted butter Prepare grill (medium-high heat). Whisk 3 Tbsp. sugar, vinegar, and mint in large bowl to blend. Add peaches and toss gently to coat. Let stand at least 5 minutes and up to 30 minutes. Beat whipping cream and remaining 1 1/2 Tbsp. sugar in another bowl until peaks form; refrigerate. Spread cake slices on both sides with butter. Grill until lightly browned. Arrange cake slices on 6 plates. Top each with peaches and syrup, then whipped cream. ______________ "People discuss my...