Amazing Summer Recipes with Berkshire Chef Austin Bayliss

This is my third Summer out in the Berkshires, and last year I had the great pleasure of meeting Austin Bayliss.  Austin owns and operates a baking and catering company which is one of my favorite parts about being up here.  She generously agreed to share some of her favorite summer recipes with us, and they are delicious!

The Sweet:
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The Savory: 
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Corn Salad: 

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6 ears of grilled corn or a package of frozen sweet corn
2 avocado diced
Pint of cherry tomatoes
Half of a medium red onion diced

Remove corn from cob or Cooke frozen corn according to directions. Combine corn, avocado, tomato and onion and toss with vinaigrette.

Vinaigrette:
1/2 C Extra Virgin Olive Oil
1/2 a bunch of fresh cilantro (rough chop)
2-3 garlic cloves
1/2 tsp rice wine vinegar
1 tsp crushed red pepper
2 tsp honey
6 T fresh lime juice (3-4 limes)
1 tsp salt

Combine in blender or food processor and blend until smooth.

Vegetarian Baked Beans:

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2 cans dark red kidney beans drained and rinsed
2 cans cannellini beans drained and rinsed
1 can tomato paste (156 ml)
1/3 C diced jarred jalapeño

1/2 C Balsamic Vinegar
2 cloves minced garlic
2 tsp salt
1 tsp dry mustard
1/4 C real maple syrup
1/4 C brown sugar
3 T Worcestershire sauce

Combine in slow cooker.

1.5 C water
3 T corn starch

Mix water with cornstarch and add to crockpot. Mix until fully combined and cook on low for 5-6 hrs or until beans are tender. Stir occasionally.

Eggplant Sliders : (My personal fav)

Summer Recipes

2 eggplants
1C flour
2 eggs
1C Italian bread crumbs
Slider rolls
Baby arugula
Slice plum tomato

Slice eggplant lengthwise (1/2 inch thick). Using a round cookie cutter or biscuit cutter cut out 2 rounds from each slice.
Lay rounds on paper towel lined baking sheet and sprinkle with salt. Allow to sit for 45 min to an hour in order to removed excess moisture.

Bread rounds in flour, then eggs, then breadcrumbs.
Pan fry in olive oil over medium heat. About 3 minutes per side or until golden.

Construct your sliders any way you would like. You can be traditional with lettuce, tomato and ketchup or melted cheese. I topped with arugula and sliced plum tomato with a creamy basil sauce.

Sauce :
1 C mayonnaise
1 C fresh basil
1 C sour cream
2 cloves garlic
Juice of 2 lemons
Salt and Pepper to taste.

Combine all ingredients in blender or food processor and blend until smooth.

For Dessert she made an ice-cream sundae bar, complete with single serve jars of ice-cream in a galvanized tin of ice!

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Toppings:

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Or for a healthier option, cool whip with berries:

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We hope you have a very happy 4th of July, and may your Summer be filled with laughter, friends, sunshine, and good eating!

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