98 AUGUST 2019
FROM GARDEN TO GRILL from p. 74lemon juice, and^1 / 2 teaspoon salt in a
medium bowl until blended; set aside.- Gently fold together watermelon, can-
taloupe, garlic oil, chile, remaining 1 table-
spoon lemon juice, and remaining 2
teaspoons salt in a large bowl. - To serve, spread yogurt mixture evenly
on a large serving platter. Using a slotted
spoon, top with melon mixture. Sprinkle
with Aleppo, and top with onion slices.
Grate lime over melon mixture, and gar-
nish with lemon herb leaves.
Heirloom Tomato and Pepper
Toasts with Whipped Ricotta
PHOTO P. 68
TOTAL 20 MIN; SERVES 6 TO 8Velvety smooth, lightly seasoned ricotta
serves as the perfect base for juicy ripe
tomatoes and charred peppers on grilled
levain bread. Fennel pollen adds a light
licorice flavor, while fresh basil, chives,
and a hint of lemon juice add brightness to
the smoky flavor from the grill.2 lb. ripe heirloom tomatoes
17 / 8 tsp. kosher salt, divided(^5) / (^8) tsp. black pepper, divided
2 cups whole-milk ricotta
2 oz. heirloom or baby peppers (such
as Jimmy Nardello or shishito)
(^1) / (^4) cup Garlic Oil (recipe p. 74) or
extra-virgin olive oil, divided
1 (16-oz.) levain or other rustic bread
loaf, cut into^3 / 4 -inch slices
(^1) / (^2) tsp. flaky sea salt (such as J.Q.
Dickinson)
(^1) / (^8) tsp. fennel pollen or toasted and
crushed fennel seeds
(^1) / 4 cup small fresh basil leaves
1 Tbsp. finely chopped fresh chives
(^1) / (^2) lemon
Hot sauce (optional)
- Cut tomatoes into^1 / 2 -inch-thick pieces;
place on a plate, and season with 1 tea-
spoon kosher salt and^1 / 2 teaspoon black
pepper. Set aside. - Combine ricotta,^3 / 4 teaspoon kosher
salt, and remaining^1 / 8 teaspoon black
pepper in a food processor. Process until
smooth and light, about 30 seconds. - Toss together peppers and 1 tablespoon
garlic oil. Brush both sides of bread slices
with remaining 3 tablespoons garlic oil. - Preheat grill to high (450°F to 500°F).
Place peppers on oiled grates; grill,
uncovered, turning often, until speckled
with char, about 3 minutes. Place bread
on grill, and grill, uncovered, until well
toasted, about 1 minute and 30 seconds
per side. Remove any charred, thick skin
from peppers. Season with remaining^1 / 8
teaspoon kosher salt; cut into bite-size
pieces, and set aside.- To assemble toasts, spread about 2
tablespoons ricotta mixture on each
bread slice. Divide tomatoes and peppers
evenly among toasts; sprinkle with flaky
sea salt and fennel pollen. Top toasts with
basil, chives, a squeeze of lemon, and, if
desired, a dash of hot sauce. Serve
immediately.
Bourbon Custard with Berry
Dust Meringues
PHOTO P. 72
ACTIVE 30 MIN; TOTAL 3 HR 45 MIN
SERVES 6At The Dabney, Langhorne infuses bourbon
with woodruff, a sweet, vanilla-scented
herb, to use in this silky and creamy custard
topped with shards of candy-like meringue
and sweet-tart fresh berries. In our version,
a sweet bourbon, like Maker’s Mark, hits a
similar note, adding a mellow caramel-
vanilla flavor.2 cups whole milk
1 cup heavy cream
1 cup granulated sugar, divided
10 large egg yolks
1 Tbsp. (^1 / 2 oz.) bourbon
11 / 2 tsp. kosher salt
2 cups mixed fresh berries (such as
blueberries, blackberries, and
raspberries)
Berry Dust Meringues (recipe
follows)- Preheat oven to 275°F. Stir together milk,
cream, and^3 / 4 cup sugar in a medium
saucepan, and cook over medium-high
until just steaming but not boiling, about 6
minutes. - Meanwhile, whisk together egg yolks,
bourbon, salt, and remaining^1 / 4 cup sugar
in a medium bowl until well combined.
Gradually ladle 3 spoonfuls hot cream mix-
ture into egg yolk mixture, whisking con-
stantly. Add egg-cream mixture to
remaining cream mixture in saucepan,
whisking constantly. Cook, stirring con-
stantly with a wooden spoon, until mixture
coats back of spoon, about 2 minutes. Pour
mixture through a fine wire-mesh strainer
into a bowl; discard any solids. - Divide custard mixture among 6 (6- to
8-ounce) ramekins. Line a large roasting
pan (or 2 [13- x 9-inch] pans) with a clean
kitchen towel (to secure ramekins), and
place filled ramekins on top. Carefully
pour enough hot water into roasting pan
to come halfway up sides of ramekins.- Bake in preheated oven until custard is
just set and jiggles slightly, about 35 min-
utes. Remove from water bath, and let
cool on a wire rack 30 minutes. Cover
with plastic wrap, and refrigerate until
chilled, about 2 hours. - To serve, top custards with fresh ber-
ries and berry dust meringues.
Berry Dust Meringues
PHOTO P. 72
ACTIVE 20 MIN; TOTAL 4 HR 20 MIN
MAKES 8 CUPSFor perfect, shatteringly crisp meringue,
let it cook until well-dried, about 3 hours.
The long oven time at a low temperature
allows the meringue to set completely
without browning or overcooking.4 large egg whites(^1) / 2 cup granulated sugar
1 Tbsp. (^1 /^2 oz.) bourbon
2 tsp. kosher salt
(^3) / 4 cup powdered sugar (about 3 oz.),
sifted
(^1) / 2 cup mixed freeze-dried
strawberries and raspberries
1 tsp. dried mint
- Preheat oven to 200°F. Line a large
rimmed baking sheet with parchment
paper. Beat egg whites with a stand mixer
fitted with the whisk attachment on
medium-speed until soft peaks form,
about 2 minutes. Add granulated sugar to
egg whites in 4 additions, beating well
after each addition. Continue beating
until stiff peaks form, about 2 minutes.
Add bourbon and salt, and beat until
combined, about 30 seconds. - Gently fold in half of powdered sugar
until blended and smooth; fold in remain-
ing powdered sugar. Spread meringue in
an even layer on prepared baking sheet,
and transfer to preheated oven. Bake until
crisp and dry, about 3 hours. - Meanwhile, place dried strawberries
and raspberries in a food processor. Pulse
into an even powder, about 10 times. - When meringue comes out of oven,
sprinkle fruit powder over warm
meringue. Press dried mint through a
fine mesh strainer into a bowl; sprinkle
over meringue. Let meringue cool com-
pletely, about 30 minutes. Break
meringue into pieces.