What’s cooking this summer from the Abbott’s Glen kitchen?

The start of summer always brings a new excitement to the menu at Abbott’s Glen. Salads vibrant with fresh colors & flavor, organic meats spiced & grilled, homemade ice cream with fresh berry sauces! Sound good?

Summer is our busiest season at the resort. To meet summer demand,we hired Sarah. She comes to Abbott’s Glen wilh great baking skills and a young enthusiasm for producing great breakfasts for our weekend guests. You will also see her smiling face out at The Tiki Hut Grill where she will prepare lunches on the weekends.

 

Sarah busted out some terrific items this weekend including a whole wheat oat loaf which screamed for a big pat of butter, while hot from the oven. A Blueberry Buckle with a lemon glaze was a perfect ending to dinner on the patio Saturday night. We served it with a scoop of vanilla ice cream & a fresh mint leaf.

Rhubarb made a big showing this weekend too, with many guests bringing some from their gardens. Sarah made up a double batch of rhubarb bars similar to a raspberry bar with a bottom crust. Tart & sweet altogether. I could not decide if i needed a cup of herb tea or a big glass of chilled sweet tea. I think no matter what you team it with, you’ll be happy.

Kate, our sous chef of 1 year,  was busy in the kitchen too, making up juicy burgers for Friday night dinner. Her burgers are gaining a great reputation. She starts by making a mixture of soft whole wheat bread crumbs soaked in milk. With the addition of a few eggs, herbs, roasted & chopped balsamic glazed onions & maple BBQ sauce , it sets itself apart from most burgers. We purchase our meat from a local farm called Millies Heritage Farm. The beef is grass fed & even without embellishment, is excellent in taste & texture.

Kate made a batch of rhubarb chutney to top the burgers . The sauce added an unexpected tartness to the robust flavors of the burger and was a great hit with our guests. She also makes a great potato salad with the addition of fresh herbs from our garden, adapted from Ina Gartens( Barefoot Contessa)cookbook.

Lemon Blueberry Buckle

Crumb Topping

1/2 cup white flour

1/3 cup white sugar

1/8 tsp salt

zest of 1 lemon

1/4 cup unsalted butter, room temperature, cubed

Preheat oven to 350. Butter a 9 in square baking pan.

To make the crumb topping, mix flour, sugar, salt & lemon zest together in a bowl. Add butter with a fork or your fingers, cut it into the flour. Chill the mixture until you are ready to bake the cake.

Cake

1 1/2 cups plus 2 Tbs of white flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

6 Tbs butter , room temperature

3/4 cup white sugar

zest of 1 lemon

2 eggs

1/2 cup buttermilk

2 cups of blueberries

To make the cake, whisk flour, baking powder, baking soda, salt & nutmeg together in a bowl. Put aside. In a mixing bowl cream butter, sugar & lemon zest  on high until fluffy. Add eggs, one at a time, scraping down the bowl sides with each addition. Add the flour mixture with the buttermilk to the butter mixture. Gently fold in 1 cup of the blueberries. Spread the batter into the 9 inch pan & distribute the remaining berries a top of the cake. Next, remove crumb topping from the refrigerator & sprinkle overt he berries. Bake 45 ~ 50 minutes until slightly golden & firm on top.

Lemon Glaze

1/3 cup white sugar

Juice of 2 lemons

To make glaze, combine sugar & lemon juice in a saucepan. Whisk & cook over medium heat until syrupy.  Pour the glaze over the top of the buckle as soon as the cake comes out of the oven.

serves 12