Summer Recipes

I did a little cooking class in September for the young women in our Spanish Fork Ward. Unfortunately I don't really cook from recipes, so I have had to figure out what the recipes are.  As I learned in culinary school, a recipe is a guideline.    And as we know about guidelines from Pirates of the Caribbean, guidelines can  be broken. So I am covered. 

Raspberry Sauce
Can be put on a variety of things.  I specifically made it as a dressing for a fruit salad.  
1 pint fresh raspberries
2 T sugar, or more to taste
1 tsp. orange zest
zest from half a lime
2 T orange juice

Place raspberries in blender.  Blend until smooth.  Strain out seeds by pouring puree into strainer over a bowl.  Use rubber spatula to push the raspberry puree through strainer.  Mix in remaining ingredients  to raspberry puree.

Pour sauce over diced fruit.  Cantaloupe, orange slices, apples, raspberries, or whatever you want.  Just make sure there are oranges in there because they goes so well with the sauce.

Variation: To make into a syrup for french toast feel free to use frozen raspberries that have been defrosted. Add more orange juice and sugar to get the right consistency. Omit the lime zest. Put ingredients in a pot on the stove and heat to bubbly.  Taste for sweetness. 
Add orange zest and a splash of orange juice to the french toast batter.

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Not a Summer Recipe, but one that was asked for. These are easy and don't require you to go buy ingredients you wouldn't normally have.(other than yams...) You can use milk instead of cream if you would like. The sauce is good on cooked carrots too.

Yams that Aren't Gross
2 yams, 1" dice 
6 Tbl. brown sugar
1/2 c. cream
3 Tbl. butter
1-2 tsp. minced fresh rosemary
2 tsp. minced fresh parsley
salt to taste

Boil yams in a pot of water until soft.  Drain. In collander.  While yams are cooking combine sugar, cream butter, rosemary in small sauce pan and put on low heat and stir periodically.  It should end up the color of caramel sauce. After yams are drained put in a bowl or back in the pot they cooked in and mash.  Or put them in your kitchen aid with the paddle and mix until there aren't any lumps.  (Any lumps will be less tasty and kind of dry.) Add the sauce, parsley and salt. Mix it all together.  Adjust the thickness with milk or cream.  Top with minced parsley and a rosemary sprig if you want.