With the sunshine settling in for the summer, it’s time to start thinking about recipes to help you stay cool in the heat. Chelsea Annett, who owns Table Bakery in Concord’s Eagle Square, has a few ideas for refreshments to try. Annett shared some of her culinary secrets with Around Concord Magazine, and now we’re sharing with you!

Mint lemonade

A refreshing drink for summer! Makes one pitcher

Ingredients

10-15 mint leaves

1.5 cups sugar

1.5 cups fresh squeezed
lemon juice

Water

Directions: Crush mint leaves with sugar. This can be done with a muddler or spoon. Add 1.5 cups water to sugar and bring to a boil in a saucepan. Continue boiling and stirring occasionally until there are no visible sugar granules. Pour through a strainer to remove mint leaves. Set syrup aside to cool.

Combine 1.5 cups mint syrup, (you will have a small amount left over), lemon juice, and 4.5 cups water in pitcher.

Serve over ice and garnish with a mint leaf and lemon slice.

Strawberry shortcakes

The best way to showcase and enjoy local fresh berries

Ingredients

3 1/2 cups all-purpose flour

1 teaspoon salt

6 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 cup butter

1 cup cold buttermilk

1 egg

2 teaspoons vanilla

Heavy cream (for topping)

Turbinado sugar (for topping)

2 quarts strawberries

1/2 cup sugar

2 cups heavy cream

Directions:

Make sure you begin with cold ingredients. Measure flour, salt, sugar, baking powder, and baking soda in large bowl. Whisk ingredients together.

Slice butter and cut into flour mixture using a pastry cutter. Mixture should be crumbly and there shouldn’t be any bits larger than a quarter.

Mix cold buttermilk, vanilla, and egg in a separate bowl. Add to dry ingredients and mix with a spatula.

Dump the dough onto a clean, gently floured countertop and use your hands to gently knead and press the dough together. Do not overmix.

Pat the dough to 1/2-3/4” thick. Use the top of a drinking glass or biscuit cutter to cut into circles. Transfer cut biscuits to a baking tray lined with parchment and place in freezer while your oven heats.

Preheat oven to 425. When the oven is hot, remove the tray from the freezer. Brush the tops of the shortcakes with heavy cream and turbinado sugar. Bake for 12 minutes or until the tops are golden. Remove from oven and set aside to cool.

While shortcakes are cooling, cut strawberries into quarters. Add sugar to diced strawberries and let them macerate and get ice and juicy.

Add heavy cream to the bowl of your mixer and whip until the cream forms soft peaks.

To assemble, split shortcakes in half. Spoon strawberries and whipped cream on the bottom and top with the remaining half.

Hummus with tomato and cucumber salad

One of my favorite things to bring to summer gatherings or to eat for dinner when its too hot to cook. Feel free to use store bought hummus to save on time, but the homemade hummus is definitely worth it.

Ingredients

1 can chickpeas

1/2 teaspoon baking soda

1/4 cup lemon juice

1 garlic clove

1/2 cup tahini

1 teaspoon salt

1 tablespoon olive oil

3-4 tablespoons water

1 1/2 cup halved cherry/grape
tomatoes

1 cup chopped cucumber

2-3 tablespoons olive oil

2-3 tablespoons lemon juice

Salt

Pepper

Fresh herbs (basil, parsley, mint, and chives all work well)

Hummus directions:

Place chickpeas and baking soda in a pot of water. Bring to a boil over high heat. Continue boiling for 15- 20 minutes until the chickpeas are very soft. Drain the chickpeas in a colander, running cool water over them. Set aside.

In a food processor, combine the garlic clove and lemon juice. Let rest to allow garlic to mellow. Add tahini to the food processor and blend until creamy. Drizzle in water while the food processor is running. Add chickpeas and slowly drizzle in the olive oil.

Scrape down sides and add more water a tablespoon at a time until you reach a smooth consistency. Scrape into a serving bowl.

Tomato and cucumber salad directions:

Combine halved cherry tomatoes, chopped cucumber, lemon juice, sprinkle of salt and pepper and 2-3 tablespoons of fresh chopped herbs in a bowl.

Heap the salad on top of the prepared hummus with a drizzle of olive oil. Garnish with herbs and serve with pita wedges or sourdough toast brushed with olive oil. u