chevron-down Created with Sketch Beta.

Voice of Experience

Voice of Experience: June 2023

Summer Recipes

Jennifer J. Rose, Cathy Stricklin Krendl, Seth D Kramer, Christine Dauchez, Erica C R Costello, and Stanley Peter Jaskiewicz

Summer Recipes
ivandzyuba via Getty Images

Jump to:

Air Fried Chicken Thighs

jennifer j. rose, Morelia, Michoacán

Marinade: Juice of one orange (or about ¼ cup of any citrus), tahini, pomegranate molasses, powdered garlic, white pepper, sumac, cinnamon, mild Turkish pepper paste (Biber Salcasi) and/or Aleppo pepper flakes.

A different marinade. Lemon juice (or any citrus juice), tahini, olive oil, sumac, powdered garlic, salt, white pepper, ground ginger, citrus zest.

Cover the boneless, skinless chicken thighs with the marinade, letting it sit for about 20 minutes. Air fry in a preheated air fryer for 12-16 minutes at 190C (375F).

Alternatively, the chicken thighs could be grilled.

Serve with sliced or pureed avocado, thinly sliced red onions, and sliced tomatoes, garnishing with toasted walnuts or pine nuts. It’s great hot or cold.

Almond Muffins

Cathy Stricklin Krendl

Preheat oven to 375 degrees F.

In a large bowl, thoroughly mix:

  • 2 cups all-purpose flour
  • ¾ cup almond flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  •  1 ½ tablespoons poppy seeds

Stir in 2 cups blueberries. (I don’t add these because my grandson does not like them. However, they make the muffins taste better.)

In another bowl, beat thoroughly:

  • 2 large eggs, beaten
  • ¾ cup buttermilk
  • 2/3 cup Canola oil
  • ¾ teaspoon almond extract
  • ½ teaspoon vanilla extract

Fold the wet ingredients into the dry ingredients ONLY until combined.

Fill each muffin cup ¾ full.

Bake at 375 degrees F until the tops are golden brown.

Cool on a wire rack.

Makes 18 regular size muffins if blueberries are added.

New York Cheesecake

Seth Kramer

About forty years ago, my sister Abby found this recipe in The New York Times. Since then, she has enriched various family gatherings with this scrumptious dessert. In fact, she has become so identified with it that when she attempts to bring some other dish, she is always met with the question “What—no cheesecake?”

(Need to make it the day before you plan to serve it.)

Preheat the oven to 350 degrees.

You Need:

  • 9-inch spring pan
  • Electric hand mixer
  • Four 8-ounce packages of cream cheese
  • 1 pound of sour cream
  • 1 2/3 cup of sugar
  • 4 eggs
  • 1 cup heavy cream (whipping cream)
  • 1 tablespoon of vanilla
  • 3/4 tablespoon of lemon juice
  • 1/3 cup of flour
  • Graham crackers for the crust
  • One stick of butter (only use a small amount for the graham cracker crust)

Melt the butter. Add a small amount of sugar for the crust (separate from the sugar in the cheesecake). Use both of these to taste, depending how sweet you want the crust to be.

Grind up graham crackers and make a very thin crust.

Add melted butter and sugar to the crust. Then pat the graham crackers into the bottom of the spring pan (use the back of a spoon). Keep it thin, in order to have room for the filling.

Place in oven for ten minutes. Remove from oven. Set aside.

Soften cream cheese and add sugar and eggs (one at a time). Beat well.

Mix in sour cream and heavy cream. Continue to mix.

Stir in vanilla, flour, and lemon juice. Mix until smooth.

Pour mixture in spring pan.

Bake for one hour at 350 degrees. Turn off oven and let sit for one hour in oven while it is turned off.

Remove, let it cool, and then wrap in aluminum foil.

Place it overnight in the refrigerator to harden.

Remove from the refrigerator.


C’est si bon - All Season Fruit Crisp

Christine Dauchez

I remember it in Technicolor: the pastel sky reflected in the shimmering pool, punctuated by tufts of lavender and rosemary against the cool limestone backdrop. August in Provence. My friends and I had just graduated from law school and taken the bar and my boyfriend (now husband) and his friends had just completed their military service in nearby Draguignon. We bunked in a traditional farmhouse mas for a few weeks with a rotating cast of friends and family. We dined al fresco, a perpetual picnic provisioned by the outdoor marché in St Rémy, accompanied by a steady stream of rosé and laughter. My one American import was crisp.

I adapted this recipe from The Chez Panisse Café Cookbook and The Green’s Cookbook and have fine-tuned it over the years as the base for pear apple crisp in the fall and stone fruit crisp in the summer. From my heart to yours, bon appétit!

For the topping: Blend until crumbly 8 pairs lightly crushed amaretti cookies, 3T flour, 3T almond meal, ¼C brown sugar, ¼C white sugar, 1/2t cinnamon, ¼t nutmeg, 1/8t cloves, and ¼ C chopped almonds, pecans or walnuts (optional) with 6T butter cut into small pieces. I pulse in a Cuisinart food processor with the pastry blade but have also used my bare hands. The topping can be prepared in advance and refrigerated.

For the fruit: Peel, seed, and chop approximately 8C seasonal mixed fruit. For juicier fruits, add 1-2T tapioca. For apples, add 1T sugar and 1t fresh lemon juice.

For the crisp: Preheat the oven to 400 F while you prepare the fruit. Pour the fruit into a 2Q baking dish (I use a rectangular Pyrex rectangular glass dish for optimal topping to fruit ratio). Spread the topping in an even layer over the fruit. Bake 30-40 minutes until bubbling and golden brown. Serve warm with ice cream.

Patriotic Jello Salad

Erica Costello

  • 1 box of Strawberry, Raspberry, or Black Cherry Jello (6 oz.)
  • 1 box of Berry Blue Jello (6 oz.)
  • 1 tub of Cool Whip Whipped Topping Original (8 oz.)

Follow instructions on Jello box. Cut Jello into squares. Combine and place the Jello squares in a bowl. Refrigerate and serve with Cool Whip topping.

Summer Fruit Salad

Stanley P. Jaksiewicz

This is our “go to” dish for outdoor parties in the neighborhood in the summer.  It takes little work, and won’t spoil from sitting in the sun on a warm day (although it tastes better chilled).

Rinse fresh strawberries and blueberries, in equal portions. 

Remove the strawberry crowns, and slice.

Toss the berries with fresh spinach salad, or romaine lettuce.

Season with a vinaigrette dressing; we prefer raspberry or balsamic.

You can certainly add other fruit or dressings, or use a different green to your preference.

Cauliflower Ceviche

jennifer j. rose, Morelia, Michoacán, Mexico

  • 1 head cauliflower (white or any color)
  • ½ cup finely chopped onion (white, yellow, or red)
  • 1 cup finely chopped tomato
  • 1 cup finely chopped cucumber, unpeeled
  • 1/3 cup lime, lemon, or freshly squeezed orange juice
  • A handful of cilantro (or parsley), finely chopped
  • Salt and pepper (or use McCormick Montreal chicken seasoning)
  • Blanch the cauliflower, drain, cool, and chop into small pieces. Mix in the rest of the ingredients, and chill for at least an hour before serving with tostadas or tortilla chips.
  • Optional ingredients: chopped celery, kohlrabi, radish, a single Serrano chile, bell pepper, avocado.

Its refrigerator shelf life is no more than three days, without avocado.