Wild mushrooms, with their earthy flavor and meaty texture, come into season in both spring and fall. When I have them, I try to make them the star of the show. Paired with creamy polenta, stone-ground grits, or even pasta, this ragout really shines.
You’re basically eating a fresh, frozen grapefruit when you’re eating this sorbet. However, it’s extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn’t hit you right away. Instead, it lingers lightly at the back of the tongue.
The nectarines and mascarpone here are a play on the quintessential flavor combo of peaches and cream, and they work extremely well together. The result is a simpler and lighter version of cheesecake that will impress even the most hard-core cheesecake aficionados. The uncooked nectarines give this tart a cool, fresh quality.
Luckily for us, peaches have a fairly long season—usually from the end of May through September. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike.
This recipe was developed for domesticated duck. But, hey, if you enjoy the deep flavor of wild duck and have a hunter buddy, you could adapt it by searing the breasts very quickly in the pan over high heat.