Arbor Party: Recipes for a sweet summer's end

Photo by Shawn Poynter, Knoxville Magazine

A lush vine-covered arbor plays host to some of late summer's fabulous fare: Crostini with roasted garlic, goat cheese and pear chutney, pork tenderloin with maple-sage corn relish and a blueberry shortbread tart.

A vine-covered arbor is the perfect nook for a casual end-of-summer gathering. Its arch provides a graceful welcome. The vines that were trimmed back last winter have reached full growth. Its bench offers a place to enjoy the shade. The gourds and sunflowers look down in approval. Tall corn and aromatic sage complement roasted pork. Blueberry bushes, covered with protective netting, yield juicy berries, warm from the sun-perfect for tarts, pies, or cobblers. Three girlfriends meet in the arbor for a perfect late summer supper.

Photo by Shawn Poynter/Knoxville Magazine

Caramel Apple Martini

Caramel Apple Martini

From Gay Lyons

1/2 c. apple cider

1 oz. vodka

1 oz. butterscotch schnapps

ice cubes

Put all ingredients into a shaker. Add ice cubes and shake until cold. Strain and pour into a martini glass.

Crostini With Roasted Garlic, Goat Cheese and Pear Chutney

From Janet Testerman

1 c. packed brown sugar

3/4 c. rice vinegar

2 garlic cloves, minced

1 1/2 tsp. minced fresh ginger

1 1/2 tsp. cayenne pepper

1 cinnamon stick

4 c. pears (Bosc, Anjou, Bartlett), cored and cut into 1/4 inch pieces

Photo by Shawn Poynter/Knoxville Magazine

Crostini with roasted garlic, goat cheese and pear chutney

1 c. golden raisins

1 c. diced seeded plum tomatoes

1 T. chopped fresh mint

1 French baguette

Olive oil

Roasted garlic

12 oz. goat cheese, softened

Stir sugar and vinegar over medium heat until sugar dissolves. Add next four ingredients and simmer until mixture thickens and reduces to 1/2 cup. Mix in apples and raisins. Increase heat and boil until apples are tender, stirring frequently. Cool and refrigerate. Mix in tomatoes and mint before serving. Cut baguette into slices. Place on a baking sheet and brush with olive oil. Bake until golden and crisp. Spread each toast with roasted garlic, goat cheese, then chutney. Garnish with whole mint leaves.

Steamed Artichokes with Lemon Garlic Butter

From Gay Lyons

4 fresh artichokes

1/4 c. olive oil

6 garlic cloves, minced

4 tsp. minced fresh thyme

1/2 c. fresh lemon juice

1/2 c. butter

Place steamer rack in large pot. Fill with enough water to come just to bottom of rack. Cut stems and top 1 and 1/2 inches from artichokes. Cut away first outside row of leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes. Meanwhile, heat oil in heavy saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.

Photo by Shawn Poynter/Knoxville Magazine

Herbed Couscous

Herbed Couscous

From Janet Testerman

1 1/2 c. water

1 c. couscous

6 T. chopped fresh mint

6 T. chopped fresh parsley

1/4 c. chopped cilantro

1/4 c. chopped green onions

1/2 c. diced red peppers

1/2 c. thinly slice dried apricots

Bring water to a boil. Stir in couscous and remove from heat. Cover and let sit for 10 minutes. Transfer to a large bowl and spread out to cool quickly. When cool break apart any clumps with your fingertips to separate.

Dressing:

1T. fresh lemon juice

1 T. minced fresh ginger

1 tsp. finely chopped lemon zest

3/4 tsp. salt

3/4 tsp. ground cumin

1/8 tsp. cayenne pepper

3 T. olive oil

Stir together dressing ingredients in a separate bowl; then pour the mixture over the couscous. Fold in herbs, green onions, red pepper and apricots. Let sit at room temperature for at least one hour to allow the flavors to meld before serving. Can be refrigerated up to 3 days.

Photo by Shawn Poynter/Knoxville Magazine

Pork tenderloin with maple-sage corn relish

Pork Tenderloin with Maple-Sage Corn Relish

From Vicki Baumgartner

1/2 c. pineapple juice

1/4 c. soy sauce

1/4 c. brown sugar

1 T. honey

2 tsp. cider vinegar

1 T. ground ginger

3 lb. boneless pork tenderloin

Combine all ingredients; blend well. Pour over pork tenderloin and marinate, refrigerate at least four hours (or overnight). Preheat oven to 400 degrees. Place loin on roasting pan. Cover with foil and bake for approximately 10 minutes and remove foil. At this point finish the pork on the grill or return to oven for an additional 10-15 minutes.

Remove and place on cutting board. Let rest 15 minutes before slicing.

Maple-Sage Corn Relish:

6 strips bacon, diced

3 c. fresh corn kernels

1 c. water

2 T. good quality maple syrup

1 T. fresh sage leaves

Pinch salt

Freshly ground black pepper

In a heavy skillet, brown bacon. Remove from pan and drain. Add to the pan corn and water. Simmer over medium heat for 20 minutes. Add bacon, syrup and fresh sage. Continue to simmer for 10 minutes to allow flavors to blend. Season with salt and pepper to taste. Spoon relish over sliced pork.

Blueberry Shortbread Tart

From Vicki Baumgartner

Shortbread Tart Shell:

(makes two 8-inch crusts)

2 sticks butter, cut into cubes

2 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. salt

1/2 c. toasted nuts (pecans, walnuts or almonds)

Photo by Shawn Poynter/Knoxville Magazine

Blueberry Shortbread Tart

Preheat oven to 350. Lightly toast nuts for approximately 5 minutes. Place nuts in food processor and pulse until finely chopped; add brown sugar and blend well. Add flour, butter, cinnamon, ginger and salt and pulse until large ball is formed. Press into tart pans and chill for 30 minutes before baking. Lightly prick shell with fork before baking. Bake for about 25 minutes or until lightly browned. Cool before filling.

Filling:

2 T. brown sugar

2 T. granulated sugar

1/4 c. sour cream

1/4 tsp. vanilla

4 oz. cream cheese

1/2 tsp. lemon zest

Blend cream cheese and sour cream until smooth; add sugars, vanilla and lemon zest. Add cream cheese filling to cooled tart shell.

Topping:

2 c. fresh blueberries

1/2 c. apple jelly

Melt apple jelly until smooth. Top tart with fresh blueberries. Brush berries with cooled apple jelly glaze.

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