July was another rockin’ month for recipes in The Indianapolis Star! In case you missed any of them, here’s a quick recap for you:
Strawberry Blueberry Crumble – Independence Day fell on a Friday this year, so I created a red and blue recipe to go with it! Crumbles are great desserts to whip up quickly before a party with only a few pantry ingredients on hand. This recipe is similar to my Strawberry Rhubarb Crumble but without as much sugar since strawberries and blueberries are sweeter than rhubarb. Whole wheat flour gives an earthy taste to tone down the sweetness, just how I like my desserts.
Spicy German Potato Salad – As you have seen, jalapeno recipes are filling my site because they are filling my garden. There are too many to count, and I had to pickle them before they spoiled. Once pickled, the jalapeno peppers are chopped up and added to this potato salad with a little vinegar and sugar.
Mexican Street Corn Salad – I’m not going to lie, I think this recipe has been my favorite to create, photograph and eat. Sweet corn is the best thing Indiana can provide in the summer, and I’m always looking for new ways to use it. Grill the corn and then remove the kernels, tossing together with onions that have been softened in a skillet with spices. Cojita cheese crumbles, peppers and a few drops of Sriracha put the finishing touches on this salad you most certainly will want to try.
Beer Braised Rabbit – How often does a recipe for rabbit end up in the newspaper? I’m pretty sure the answer is not frequently, but I wanted to show people my wide range of tastes, interests and my ability to conquer a challenge. Rabbit, when left to cook low and slow with beer, becomes tender and easy to pull right off the bones, eliminating the need to butcher it completely. Butchering a whole rabbit can be done, but most of the meat is on the legs, which is what will adequately feed two people for dinner.
What’s next for August? You’ll have to keep following my journey to find out!