Kaylin's Kitchen: The first day of summer is finally here!

Printer-friendly versionPrinter-friendly version

Summer has set in with its usual severity.  ~Samuel Taylor Coleridge

Summer is officially here; today marks the Summer Solstice, the longest day of the year.

While the date is still officially a 24 hour period, the "longest day of the year" consists of the most amount of daylight. 

According to the Old Farmer's Almanac, "the timing of the solstice depends on when the Sun reaches its farthest point north of the equator. This occurs annually on June 20 or June 21 in North America, depending on the time zone.  The word solstice is from the Latin solstitium, from sol (sun) and stitium (to stop), reflecting the fact that the Sun appears to stop at this time."  Summer will officially end on September 21 this year.


Cool off this summer with my Fresh Fruit Dip below.

Amaretto Fresh Fruit Dip    Makes: 2 cups
by Kaylin Bade

1 3-oz package of instant vanilla pudding
½ cup milk
¼ cup amaretto
½ tsp. vanilla extract
1 8-oz container whipped topping
Food coloring if desired

In small bowl, whisk together pudding, milk, amaretto, and vanilla extract.  Add food coloring if desired.  Fold in whipped topping. 

Note:  Coconut Rum, Peach Schnapps, or other flavorings may be used in place of the amaretto or it can be left out for a vanilla dip.


Having a summer barbeque?  Try out the recipe below, contributed by Jason Adams.

Grilled Pork Tenderloin    Servings: 2-4

1 12-oz. pork tenderloin
1/3 cup honey
3 Tbsp. soy sauce
2 jalapeno peppers, finely chopped
1 Tbsp. grated ginger
1 Tbsp. sesame oil
¼ - ½ tsp. crushed red pepper

In a small bowl, combine all ingredients but tenderloin.  Place tenderloin in resalable plastic bag, add pepper mixture.  Marinate in refrigerator 12-24 hours, turning to coat all sides.  Remove tenderloin from bag, reserve marinade.  Place tenderloin on grill rack over medium-high heat.  Grill 40-50 minutes or until juices run clear, brushing with marinade once.  Discard remaining marinade.  Remove tenderloin from grill, cover with foil for 10 minutes to rest prior to slicing.