|
June doesn’ t just arrive in Coshocton; it blooms. The hanging baskets and overflowing planters that earned top marks in America in Bloom competitions spill color into every street corner, and the canal towpath in Roscoe Village hums with life. Barbecue smoke on the breeze and laughter near the farmers market bring together the past and present as our community comes alive outdoors.
I’ ve compiled a collection of summer-ready recipes that feel right at home, whether you’ re picnicking at Lake Park or down by the river, grilling on the back patio, or gathering after a walk on our new Mc- Wane Riverwalk. These dishes blend bold flavor with seasonal sweetness and a touch of nostalgia— just like our town.
Chipotle-mango barbecue chicken is smokysweet and perfect for grilling season. The mango brings a juicy, bright flavor that balances the chipotle’ s subtle heat— ideal for a picnic at Lake Park or a casual dinner after a canalboat ride.
Nothing says Ohio summer like fresh peaches. This salted caramel peach crisp highlights the first stone fruit of the season and is drizzled with a rich caramel sauce
|
and just the right sprinkle of sea salt. S’ mores cookie cups are a campfire classic, reimagined. These bite-sized treats bring all the nostalgia of marshmallows and melted chocolate without needing a flame— perfect for after a summer walk at our new McWane Path or a backyard gettogether.
CHIPOTLE-MANGO BARBECUE CHICKEN 1 1 / 2 cups mango, peeled, pitted and roughly chopped 3 / 4 cup fresh cilantro( loose pack, not chopped, stems and all) 2 tablespoons fresh lemon juice 2 tablespoons unseasoned rice wine vinegar 1 tablespoon canola oil, plus extra for grill 4 cloves garlic, peeled 2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce 2 teaspoons kosher salt 1 teaspoon freshly cracked black pepper 2 pounds chicken thighs and drumsticks, bone in, skin on
Local tip: Pick up our own Gerber Chicken at the grocery store for this recipe.
Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.
Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20-25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.
|
SALTED CARAMEL PEACH CRISP 4 pounds fresh firm-ripe, juicy peaches Juice of half a lemon ¼ cup cornstarch or 3 tablespoons tapioca flour / starch
Get the word out with
The Bulletin Board!
jsellers @ alonovus. com
|
1 cup granulated sugar ¼ cup water 6 tablespoons salted butter 2 / 3 cup heavy cream ½ teaspoon flaky salt, plus more to taste 12 tablespoons salted butter, melted ¼ teaspoon kosher salt 6 tablespoons packed dark brown sugar 6 tablespoons( 75 grams) granulated sugar ¾ teaspoons ground cinnamon 1 ¼ cups( 125 grams) oldfashioned rolled oats 1 cup( 110 grams or 4 ounces) chopped pecans 1 1 / 3 cups( 170 grams) allpurpose flour Vanilla ice cream, to serve( not optional, sorry)
Local tip: Pick up farm fresh peaches and local honey at the Coshocton Farmers Market at Skip’ s Landing from 8:30 a. m. to noon on Saturdays.
Heat your oven to 400 F.
Halve and pit the peaches, then cut the halves into 1 / 2- to 3 / 4-inch-thick wedges. Toss them in a large bowl with the lemon juice and set aside while you make the salted caramel.
Make the caramel: In a 4-quart ovenproof deep skillet, stir together the sugar and water. Turn the heat to medium-high and cook, without stirring, until the surface is evenly bubbling all over and you begin to see golden and medium-brown spots in the bubbling sugar, about 5 minutes. Carefully( it will sizzle) whisk in the butter and continue to cook until the sauce takes on an even mediumbrown or copper color,
|
about 2-4 minutes. Add the cream a splash at a time, whisking constantly, until it’ s evenly mixed, and cook for another 3-4 minutes. Add flaky salt and stir to combine.
Remove from the heat just long enough to carefully ladle 2 / 3 cup of the sauce into a spouted dish or bowl for later and set that portion aside.
Parcook the peaches: Return the pan to the stove over medium heat and add the peaches to the remaining caramel in the pan. The coolness of the peaches will cause the caramel sauce to seize up a little. Just let the peaches and caramel warm up and the sauce will loosen. Cook peaches and caramel together, stirring frequently, until the peaches have softened slightly, about 5 minutes. Stir in the cornstarch or tapioca flour until it disappears.
Make the crisp topping: Mix all the topping ingredients in a large bowl until the butter is evenly dispersed and the mixture is bubbly. Sprinkle the topping over the peaches, then transfer the pan to the oven and bake until the peaches are tender, their juices visibly bubbling around the crisp topping, and the topping a light, nutty brown, about 20 minutes. Let it cool for 10 minutes, if you can bear it, before serving.
Scoop the crisp into bowls and top with ice cream and a drizzle of the reserved caramel sauce. If your caramel sauce has cooled and firmed up, you can warm it up
|
quickly in the microwave— check every 10 seconds, as it warms and bubbles up quickly— or in a small saucepan on the stove.
Do ahead: Leftover crisp should keep in the fridge for 5-6 days, but it would be unprecedented. Leftover caramel sauce will keep for two weeks. If you don’ t have a pan that goes from stove to oven, simply use a large, deep skillet for the caramel and parcooking the peaches and transfer the peaches and sauce to a 4-quart or 9-by-13-inch baking dish pan for the baking portion, sprinkling the topping on just before it goes in the oven.
S’ MORES COOKIE CUPS 1 package refrigerated chocolate chip cookie dough Graham Cracker Crumbs, crushed 3 Hershey Bars 1 package marshmallows Preheat oven to 350 F. Spray a muffin tin with cooking spray and press cookie dough firmly in the bottom of each muffin cup.
Bake for 8 minutes or until edges are golden. Remove from oven and press down the center of each cookie cup with a shot glass or spoon.
Add a scoop of crushed Graham Cracker Crumbs in each crevice. Cut marshmallows in half and place one half on top of graham crumbs.
Place in oven for 2 more minutes. Remove from oven and press a square of chocolate bar into each cookie cup.
|