Fruit Platz

A traditional Russian Mennonite dessert using plentiful summer fruits

1 cup flour
1/2 cup whole wheat pastry flour
1 1/2 tsp bakin gpowder
1/4 tsp salt
combine

1/2 cup oil or melted butter
1/2 cup milk

Mix in butter or oil until crumbly. Add milk. Mix with fork until a ball of soft dough forms. Press into 9x13 baking pan.

4 cups of assorted fruits cut into large chunks: peaches, plums, apricots, nectarines, cherries, gooseberries, blueberries, raspberries
1 cup of sugar (more or less depending on the sweetness of the fruit.
mix and spread over dough.

3/4 cup brown sugar
3/4 cup flour
1 tbsp butter
1/2 tsp nutmeg
Mix and spread over fruit. Bake in preheated oven at 375 for 30 to 45 minutes. Best served the day made.

Cherry Salad with Warm Goat Cheese

2 tbsp almond oil or olive oil
2 tbsp finely chopped shallots
2 tbsp fresh chopped terragon
1 tbsp fresh lemon juice
3/4 tsp freshly grated lemon peel
3/4 cup sliced almonds
1 large egg
1 tbsp water
11oz goat cheese, molded into soft rounds
6 cups baby spinach or salad mix
1 cup halved pitted cherries (about 7oz whole cherries)
1/2 cup fresh fennel bulb

Preheat oven to 475 degrees. Whisk first 5 ingredients in a small bowl. Season dressing generously with salt and pepper.

Spread almonds on plate. Whisk egg and 1 tbsp water, sprinkle with freshly ground pepper. Turn cheese rounds in egg mixture, then coat with sliced almonds, covering on all sides. Place on rimmed baking sheet. Bake goat cheese rounds until warm but not soft, about 10 minutes.

Combine greens, cherries and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Top each salad with goat cheese and serve.

Napa Cabbagewith Red Cabbage Salad

2 tsp butter
1 cup pecan halves
2 tbsp golden brown sugar
1 tbsp worcestershire sauce
1/8 tsp (scant) cayenne pepper
2 tbsp seasoned rice vinegar (also known as sushi vinegar)
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/4 cup olive oil
2 medium unpeeled cameo or fuji apples, quartered, cored, thinly sliced crosswise
2 tbsp fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz)

Melt butter in nonstick medium skillet over medium-hihg heat. Add pecans and stir 1 minute. Add brown sugar, worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. transfer nuts to foil sheet and cool. Whisk both veinegars and mustard in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead spiced pecans and dressing can be made 1 day ahead. Store pecans in airtight container at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.