Savory Apricot Dressing

Last year in a little bookshop in Ashland, Oregon, I bought this calendar for 2012:

Obviously, this calendar and I were perfect for each other. Every month spotlights a different food, how to grow it, and offers several recipes using that food. This month, July, focuses on the first stone fruit to ripen each summer: apricots.

The author shared several great sounding ideas for using apricots, including one for a Savory Apricot Dressing. Usually I stick with my trusty and reliable vinaigrette dressing, but lately I've been a little burnt out on that standby. I even bought some store-bought dressing in a fit of boredom one day. Expanding my salad dressing repertoire struck me as an excellent idea.

And what a dressing it was! A golden color with specks of basil from my garden, the surprisingly creamy dressing had a great balance of sweet/tangy/savory and I happily used it on salads for several days in a row. It is the kind of condiment so tasty that you use it as an excuse to eat more vegetables- always a good thing as far as I'm concerned.

Savory Apricot Dressing

1/2 c. fruity olive oil

1/4 c. rice or cider vinegar

1/2 c. chopped ripe apricots

1/4 c. shredded basil

1 clove garlic, chopped

2 tsp. maple syrup or honey

1 tsp nutritional yeast (optional)

1/2 tsp. sea salt

1/4 tsp. smoked paprika

In a blender or food processor, combine all ingredients and puree until fairly smooth. Makes about 1 1/4 cups. Refrigerate leftovers in a tightly sealed jar for up to 3 days.

Apricot Vanilla Bean Jam

We had a pretty good crop of apricots this year. I have eaten many whole; also, I froze a big bag of them, roasted them and topped them with honey marscapone, and made an apricot crisp. This week found me with a bag left, many of which were on their last leg, and many of which the birds had already begun nibbling. In other words, not the prettiest specimens, but still perfectly good for making jam.

Sheepishly, I must admit that this is the first time I have ever bought "vanilla bean" - or, more accurately, a vanilla pod with innumerable sticky seeds inside. All I can say in my defense is - $11 for one! One jar! One pod! Eleven dollars! Ouch!

My discomfort over the price melted away once the jam began simmering and the two independently delicious smells of vanilla and apricot began to intertwine and waft through my kitchen. And it was all but forgotten when I took my first bite of the finished product... Then licked the spoon, the pan, and spooned the leftovers over yogurt for dessert. This jam would be supremely divine over ice cream as well.

Sorry, but the amounts are approximate here, as I was mostly improvising and trying to use up what I had.

Apricot Vanilla Bean Jam

10 cups apricots, roughly chopped (approximate)
3 c. white sugar
1 vanilla bean, halved and sliced down the middle
juice of 1 lemon

Combine all ingredients in a large pot, bring to a boil. Reduce heat to a simmer and cook for about 1 hour, stirring regularly with a wooden spoon, until jam reaches the gel stage. Ladle into sterilized jars and process the cans.

Simple Roasted Apricots with Honey Marscapone

This is the best use for fresh apricots I have had! I literally licked my plate when I was done. Thank you to Joy the Baker for this recipe! It was my first time using marscapone, which was incredibly thick and rich with the texture of butter. I recommend using 2 apricots per person.

Simple Roasted Apricots with Honey Marscapone

4 apricots, halved and pits removed

2 tablespoons granulated sugar

1/2 cup marscarpone cheese

1 teaspoon honey

1 teaspoon chopped mint

1 teaspoon chopped lemon balm (optional)

Preheat broiler. Place sugar in a shallow bowl. Dip apricot halves in sugar and place in a oven safe dish (I used a cast iron pan).

Place dish under the broiler and bake for 3 to 4 minutes. Keep an eye on the apricots, and carefully rotate the pan as necessary. Sugar will melt, boil and begin to brown. Remove from the oven and allow to cool slightly.

In a small bowl, mix honey into mascarpone cheese. Place slightly cooled apricots on a plate. Top with a dollop of mascarpone mixture, and a sprinkling of fresh mint and lemon balm. Serve. These apricots are best served just after they’re baked.

The Upside of 100 Degree Weather

Sacramento is notorious for its hot summers, at least as far as Northern California climates go. Temperatures are now reaching typical July heights of 100 degrees or higher. But there are advantages to the heat that accompanies the heart of summer:

For one thing, the hot sun is finally ripening the apricots on my parents' tree, and I know just what I want to do with the first deliciously ripe ones, thanks to Joy the Baker:

Source: joythebaker.com via Stacy on Pinterest

After these delightful Grilled Apricots with Honey Marscapone, I need to find a use for zucchini, yellow squash, carrots, and absolutely loads of Swiss Chard that I harvested today. I also have harvested two Black Krim tomatoes and two Roma tomatoes, but they haven't made it to the kitchen without being devoured. I am always impatient for tomato season to arrive, but this won't truly happen until August/September in Sacramento, so until then I must be content with clandestine nibbles in the garden.

As for the veggies, I think a simple veggie lasagna and tossed salad would be a nice use for them!
What would you do with them?