Certain foods are synonymous with summer.
No matter where you go or what you do, you will find yourself enjoying them at least once before the leaves begin to fall. These are the foods that take you back to playing in the sprinkler on a hot August day. The foods that remind you of family. The foods that, without much effort, return you to a fondly remembered road trip, annual picnic, or state park campsite where adventures with loved ones were close by. Here are a few of the foods that we think fit that bill along with tried and true recipes for them that will satisfy everyone at the table.
Traditional Hot Dog Sauce
- Large saucepan
- 4 cups water
- 1 1/2 lbs ground beef
- 1 medium onion, chopped
- 1, 28 oz can tomato sauce
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 1/2 tbsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- hot pepper seeds, optional
- In a large saucepan, bring water to a boil.
- Carefully crumble beef into water, breaking upbeef with a fork to create smaller pieces of meatfor sauce.
- Add onion.
- Boil until meat is no longer pink; drain.
- Add the tomato sauce, brown sugar, ketchup,chili powder, salt, and pepper.
- Simmer, uncovered, for 15 minutes or untilheated through.
- Serve over hot dogs in buns.
- Vegetable grater
- Medium mixing bowl
- 1 head green cabbage finely shredded
- 2 large carrots finely shredded
- 3/4 cups best-quality mayonnaise
- 2 tbsp sour cream
- 2 tbsp grated Spanish onion
- 2 tbsp sugar or to taste
- 2 tbsp white vinegar
- 1 tbsp dry mustard
- salt and pepper to taste
- Combine shredded cabbage and carrots in alarge bowl.
- Whisk together mayonnaise, sour cream, onion,sugar, vinegar, mustard, salt, and pepper in a medium bowl, then add to cabbage mixture.
- Mix well to combine and taste for seasoning.Add more salt, pepper, or sugar if desired.
- Refrigerate until ready to serve.
Grilled Corn Skewers with Chipotle Butter
- Food processor
- 6 ears of fresh corn silks removed, husks left on, soaked in cold water for 5 minutes
- 2 sticks unsalted butter room temperature
- 2-4 chipotle chiles in adobo pureed, 2 tbsp total
- 2 cloves garlic chopped
- salt and freshly ground black pepper
- freshly chopped cilantro leaves freshly chopped, for garnish
- honey to taste
- Heat grill over high heat
- Place the corn on the grill, close the cover, and grill for 15-20 minutes,turning every 5 minutes, or until kernels are tender. Remove from the grill, let cool slightly, remove husks, and cut into 1-inch rounds.
- Combine the butter, chipotle, garlic, salt, pepper, and honey in a food processor until smooth.
- Skewer each round through its center and season them with salt and pepper.Grill for 2-3 minutes per side until slightly charred. Remove and immediately brush with the butter and garnish with chopped cilantro.
Shortcake with Strawberries
- Hand mixer
- Loaf pan or cake pan
- Mixing bowl
- 2/3 cup sugar
- 1/4 cup shortening
- 1/4 tsp salt
- 1 egg unbeaten
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup whole milk
- 2 tsp baking powder
- 2 quarts fresh strawberries rinsed, stemmed, and sliced
- 1/2 cup sugar
- Preheat oven to 375°.
- Cream shortening and sugar together with a hand mixer.
- Add egg and vanilla. Beat thoroughly.
- Sift flour. Add salt and baking powder
- Add to creamed shortening and sugar mixture, alternating with milk.
- Pour into a greased loaf pan or 9×13-inch cake pan.
- Bake for 35 minutes or until lightgolden brown. Test with a toothpick fordoneness.
- Place berries in a bowl and cover with sugar.Stir berries slightly and refrigerate while juices develop, at least 30 minutes.
- Cut slices or squares of shortcake. Place each in an individual serving bowl. Add strawberries and juice. Top with whipped cream, if desired.
food styled and photographed by Carla Witt Ford