Lake Lure Cottage Kitchen

The second Barefoot Blogger recipe for the month of July is Peach & Blueberry Crumbles chosen by Aggie of Aggie’s Kitchen. What a perfect recipe this is. Peaches and blueberries are plentiful in the markets right now and where Aggie is in Florida they are available locally.

The original Ina Garten recipe calls for the crumbles to be prepared in indivdual ramekins, but I chose to make one larger casserole. I halved the fruit ingredients but made the full recipe for the topping. As it turned out I did not need all of the topping, but halving it would not have been enough. I put the small amount that was left over in a baggie and put it in the freezer for future crumbles. And there will be future crumbles. This was the most delicious crumble I have ever made. When I served it last night I realized that I did not have any ice cream to go with it. After one bite my husband said “This is so good it doesn’t need ice cream”. With the calories we saved by not eating ice cream I think we deserved a second piece. You will love this! Thanks Aggie.

CARAMELIZED ONION, GOAT CHEESE AND WALNUT PIZZA

3 large onions, halved lengthwise and sliced
1/4 cup olive oil
1/3 of pizza dough or about 12 oz of purchased dough
1/4 lb. crumbled goat cheese or gorgonzola cheese
3/4 cup toasted walnuts
1/4 cup chopped parsley or basil

Heat olive oil in 12 inch skillet over medium heat. Cook onions with 1/2 tsp salt and pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a bowl.

Prepare grill. If using a gas grill heat to about 400 degrees. Spray grill with cooking oil.

Stretch dough into an 8″ circle on a sheet pan. Brush top with olive oil. Lift dough from sheet pan and place dough directly on grill, oiled side down, and brush top side of dough with oil. Close grill and cook for 1 1/2 to 3 minutes until bottom of dough is nicely browned. Remove dough from grill and place on sheet pan cooked side up and add the caramelized onions, walnuts, crumbled cheese and herbs. Return pizza to grill and cook underside of dough for 1 1/2 minutes or until it is browned. Remove and serve.

CHICKEN AND PEPPERS PIZZA

1 cooked chicken breast shredded
1/2 of a green or yellow pepper sliced
8 oz. pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1/3 of pizza dough or 12 oz of purchased dough
basil leaves for garnishing.

Saute pepper briefly in a little olive oil. Add shredded chicken to pizza sauce.

Prepare grill. If using a gas grill heat to 400 degrees. Spray grill with cooking oil.

Stretch dough into an 8″ circle on a sheet pan. Brush top with olive oil. Lift dough from sheet pan and place dough directly on grill, oiled side down, and brush top side of dough with oil. Close grill and cook for 1 1/2 to 3 minutes until bottom of dough is nicely browned. Remove dough from grill and place on sheet pan cooked side up and add pizza sauce and chicken mixure, peppers and both cheeses. Return pizza to grill and cook underside of dough for 1 1/2 minutes or until it is browned. Remove pizza and garnish with basil and serve.

These are just my combinations from what I had on hand. You can add anything that appeals to you. Grilled pizza has now become my new summer tradition.

For the past twenty years the residents of Richlands Virginia have gathered at the Little River for a community pig roast. The setting is idyllic. The Little River is surrounded by woodlands and flows gently into the larger Clinch River. For the day of the festivities, volunteers stretch netting over a section of the river to prevent errant inner tubes from flowing away. Children and teens spend the day floating over the rocks in the tubes and jumping into the river from a rope swing. Canoes are also provided. Families bring their lawn chairs and establish their vantage points along the banks of the river. Barbara and I have a very good spot.

The main event of the day is the unveiling of the roasted pig. On Friday night a deep hole is dug and a fire started. Rocks are placed over the burning fire. Collard greens are added to perfume the meat. The dressed pig and other meat, usually deer and turkeys are placed in wire cages and lowered into the fire pit. The meat is covered with wet burlap and canvas. The pit is then covered with dirt and the meat is left to cook overnight.

On Saturday at 1:00 PM volunteers start digging the meat out of the still smoking pit.

The burlap and canvas are removed.

The greens and meat are exposed. In this picture a wire cage containing turkey is being removed from the pit.

After the meat is carved it is taken to the food tables where hungry people line up for the feast. The smell of cooked greens and roasted meats draws everyone forward.

Although the pork and other meats are the stars of the show, the contributions of covered dishes by the community are not to be believed. Casseroles, salads and desserts are so numerous that even if you are at the back of the long line there is always plenty to go around.

While friends and neighbors eat alongside the river they are serenaded by a series of talented bluegrass bands.

My husband and I have been fortunate to be invited to this event for the past four years. We always look forward to it. There is something very special about the gathering of friends and neighbors, young and old to share a day of fun, food and fellowship. The ladies of the community have published a pig roast cookbook. Of course I bought one. I will be sharing some of the recipes in later posts.