Dinner

The dinner co-op is still in action, although it just isn't the same without Julie (she's on hiatus while she remodels her house, which means she will hopefully return this fall).  I miss her enthusiasm for food, and being able to discuss our food triumphs and disasters together.
This week has been especially fantastic, so much so that I felt compelled to write about it here.  It all started yesterday with Trixy and Regan's dinner of stuffed porkchops (the stuffing wouldn't fit so it ended up as more of a sauce, which was still delicous) and spring greens with loads of strawberries in a balsamic dressing.
Every time I taste a fresh local summer strawberry, I  ask myself, "Why did I even bother buying strawberries in February?!?" They tasted like paper.  But the ones at the markets now are amazing.  I love, love, love summer.  Yeah, the weather has been disappointing, but the fruit oh so definitely makes up for it.

Tonight I made salmon burgers with a dill-lemon cream cheese spread. ( I get them from the costco freezer section. They are soo yummy and easy to make.  I usually just cook and crumble them over a salad, but now that I've actually eaten them in their intended burger form, I think I'm hooked! )

For dessert  I actually made something that looks pretty!!!  Usually the appearance of my baked goods leaves something to be desired. but not tonight.  Here is the recipe.  It is incredibly easy and quick to make, with very simple ingredients.

Peach and Raspberry Scone Cake

(from Kitchen Seasons, easy recipes for seasonal organic food, by Ross Dobson)

2 1/4 c self-rising flour
2 c whipping cream
1 c lemonade
1/4 c raspberry jam
2 peaches, pitted and sliced
1 basket fresh raspberries (I used strawberries tonight)

a 9 inch, loose-bottomed tart tin, lightly greased
Serves 8

Preheat the oven to 350*. Put the flour in a large bowl and make a well in the center.  Add half of the cream and all the lemonade and use a wooden spoon to mix together.

Spoon the mixture into the prepared tin, gently pressing down to fit, and bake in the preheated oven for 30-35 minutes, until golden brown on top.  Remove the cake from the oven and let cool.

Using a long, sharp knife,  slice about 1/4 inch off the top of the cake to create an even surface. Spread the jam evenly over the top of the cake.

Whip the remaining cream until soft peaks form.  Spoon the cream on top of the cake, arrange the fruit on top and cut into wedges to serve.

You can mix and match any soft summer fruit, just make sure it is of the best quality, since the final result largely depends on the fruit itself.