Somehow the cookbook, Home Made Summer
by Yvette van Boven
I was invited to events surrounding this book by my friends at KitchenWares and Jacqueline Church. Unfortunately, I couldn't make any of them, but I was able to sneak in a lunch with Jacqueline and she presented me with a copy of this tantilizing book. Scanning it on the way home, I was so engrossed that I almost sat through my station on the subway and had to hustle myself off the train.
Last In, First Out
As always with new books, I spent some time reading it that evening and put it in my "read and possibly review" pile. Then, raves for the book started arriving in my social media feeds and I would pull it out again to check out a recipe or look at a larger version of a photo. The photography by Yvette's husband, Oof Verschuren, is fabulous and one more reason to get the book.
Here are a few of the pieces that had me pulling out Home Made Summer
- Tammy Donroe over on one of my favorite food blogs, Food on the Food, featured the book and then her version of Yvette's Summertime Crab Cakes.
- That inpired Jacqueline to create a virtual pot luck, "It’s a Summer Solstice Party – Homemade Summer Style," using posts about the book from all over. This was a fun idea!
- Next, I came upon theKitchn's review.
- Then, I found praise for the dessert recipes on Serious Eats.
Before long, I found myself moving Home Made Summer
This is more than a cookbook. It has the feel of a travel journal through a summer in Europe. It has the warmth of a handwritten letter from a friend. The recipes are honed to include exactly what is needed to deliver the delights of the season without overwhelming the ingredients meant to shine.
The feeling that you have a friend in the kitchen with you tempts you to try your hand at making: "Home Made" Goat's Milk Ricotta, Negroni Fig Pops, or those wonderful preserved lemons on the cover.
I'm seeing figs around town this week so here's a recipe to try.
Negroni Fig Ice Pops
For 4 to 6 Ice Pops
½ cup plus 2 tbsp (150 ml) red vermouth
2 ½ tbsp (40 ml) gin
½ cup (125 ml) freshly squeezed orange juice
3 fresh figs
1/3 cup (75 ml) golden syrup or clover honey
- Put everything in a blender and blend until completely smooth.
- Pour through a sieve into a bowl with a spout and then pour into 4 to 6 ice pop molds.
- Place in the freezer and push wooden sticks in after 2 hours.
- Freeze for at least another 4 hours, but ideally for 1 day.
- Run the ice pops under hot running water for 3 seconds to unmold them.
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Details:
Words: Penny Cherubino
Cover Art: Courtesy of the Yevette Van Boven
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