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The Cookstr Weekly: Light the Grill for Labor Day

September 1, 2011

 Country Ham and Fig Pizza 

by Elizabeth Karmel and Bob Blumer

Labor Day heralds the end of the end of the grilling season, as summertime draws to a close, pool rafts are deflated, and white pants are folded and shelved. There’s still time to light up the charcoal for one last backyard cookout before looking ahead to the casseroles, soups and stews of autumn. Here’s a selection of inventive grilling recipes you might have missed this summer- including a smoky appetizer dip,
a hearty herbed onion side dish, and a surprising grilled fruit dessert. Try this Country Ham and Fig Pizza for a sweet, savory and satisfying finish to the season.

More Grilling Recipes from Cookstr 


Grilled Lamb and Onion Kabobs with Olive Aioli by Sara Moulton


Gilley’s Texas Cafe Burgers by Robb Walsh


Thick-Sliced Onions with Lemon Thyme by Mario Batali


Grilled Eggplant Dip with Sweet and Smoky Flavors by Michael McLaughlin


Semolina Garlic Bread by Susan Spungen


Grilled Chicken with Garlic and Walnut Sauce by Anya von Bremzen and John Welchman


Grand Marnier Grilled Oranges by Kathleen Sloan-McIntosh

In Season: Apples  
Turning the corner into September, we’re likely to find ourselves inundated with apples – and after those first few welcome apple pies, tarts, and muffins, you and apples might be ready for
a new direction in your adventures together.
This Bolognese Polenta Cake by Jamie Oliver
uses breadcrumbs, milk, honey and polenta, ending up with a texture that’s moist and pudding-like and flavor that strikes a chord between rich, tart and sweet…the perfect post-dinner treat after a few hours of raking leaves or unpacking boxes of sweaters.
Happy Autumn!

 Chef’s Tips & Tricks: Vanilla Bean Affogato  

“Hot coffee, cold ice cream: this is truly a dessert that everyone can make. Affogare is Italian for “to drown,” which is just what the espresso does to the ice cream here. If you’re like us, you may want to wait a few minutes for the ice cream to melt into the hot espresso a little and pool in the bottom of the glass. Make sure to capture a bit of still-cold ice cream in each spoonful.”
– Matt Lewis and Renato Poliafito
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