The perfect conclusion to a day of ice-skating at Zeum, shopping and seeing the spectacular Dale Chihuly exhibit at the deYoung Museum for my visiting family was a casual, colorful Mexican Sunday Supper. Roasted butternut squash with peppers and white cheddar with pumpkin Primavera Tamales were the featured entree. (NB You can buy these at the Ferry Plaza Farmers Market for $8.00, but at Cal-Mart or Bryan’s they are $9.99, as I sadly found out.) The tamales were accompanied by artichokes purchased from Pezzini’s in Castroville, black beans and a lentil rice pilaf that my sister provided. tortilla chips (the end of a 5lb. bag from Costco so they were more like tortilla crumbs) with salsa completed the main course. Dessert took advantage of this wonderful stone fruit season with a grilled nectarine and ice cream sundae topped with a Pecan-Oatmeal Crumble, served in the crystal goblets shown. The dessert inspiration and crumble recipe came from the new issue of Martha Stewart Living. Ice creams served were Haagen-Daz Dulce de Leche (Yum!) and a non-dairy vanilla bean frozen yogurt for my vegan niece. (I made the crumble using oil instead of butter so that she could eat it.) This was ultimately named the No-Peach Grilled Nectarine Sundae as a result of my husband’s end of a long weekend RAM capacity, filled with way too much fun! You had to be there . . .
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