Pluot upside-down cake

Pluots
Sugar	¾ cup
Water	1/3 cup
Butter, softened	2 tablespoons
Pluots, pitted, cut into ½-inch-thick wedges	1 ½ pounds
Cake
Crème fraîche	½ cup
Milk, whole	2 tablespoons
Vanilla extract	2 teaspoons
Flour, all purpose	1 ½ cups
Sugar	2/3 cup
Baking powder	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Butter, unsalted, softened	¾ cup
Eggs, beaten	2 large
Cream, whipped

1. Preheat to 350°F. 
2. In a small saucepan, combine the sugar and water, and bring to a boil without stirring. 
3. Cook over high heat, washing down the sides of the pan with a wet pastry brush, until an amber-colored caramel forms, about 5 to 7 minutes. 
4. Remove from heat, and whisk in the butter. 
5. Immediately pour the caramel into a 9-by-2-inch metal cake pan. 
6. Carefully arrange the plout wedges in the caramel in concentric circles. 
7. In a small bowl, whisk the crème fraîche with the milk and vanilla. 
8. In a large bowl, using a hand mixer, mix the flour with the sugar, baking powder, baking soda, and salt. 
9. At low speed, beat in the butter until the mixture resembles moist crumbs, about 30 seconds. 
10. Beat in the eggs at low speed until incorporated, then beat the batter at medium-high speed until light and fluffy, about 1 minute; scrape down the sides of the bowl. 
11. At medium speed, beat in the crème fraîche mixture until smooth, about 30 seconds. 
12. Scrape the batter over the pluots and gently spread in an even layer. 
13. Bake the cake in the center of the oven for 55 to 60 minutes, until golden and springy. 
14. Let cool in the pan on a wire rack for 30 minutes, then invert the cake onto a serving plate. 
15. Cut into wedges, and serve warm or at room temperature with whipped cream. 

Recipe adapted from Food&Wine Magazine, August 2015

Corn-studded corn muffins with honey mascarpone

Flour, all purpose	1 cup
Cornmeal, finely ground	1 cup
Sugar	½ cup
Baking powder	1 tablespoon
Salt, kosher	1 teaspoon +
Eggs	2 large
Buttermilk, room temperature	1 cup
Butter, unsalted, melted	½ cup
Corn kernels, fresh	1 cup
Cheese, mascarpone	½ cup
Honey	1 ½ tablespoons

1. Preheat to 350°F and line a 12-cup muffin tin with paper or foil liners. 
2. In a medium bowl, whisk the flour, cornmeal, baking powder, and salt. 
3. In a large bowl, beat the eggs with the buttermilk and melted butter. 
4. Whisk in the dry ingredients, and then fold in the corn kernels. 
5. Spoon the batter into the muffin cups. 
6. Bake 15 to 18 minutes, until a toothpick inserted in the center comes out clean. 
7. Let the muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely. 

Recipe from Food&Wine Magazine, August 2015

Tri-tip steak with grilled scallion, ginger & cilantro relish

Tri-tip steak	1 ½ pounds
Scallions	18
Oil, canola	2 tablespoons +
Salt, kosher
Pepper, freshly ground
Cilantro, chopped	1 cup
Chiles, red Thai, minced	2
Lime juice	2 tablespoons
Ginger, peeled, finely grated	2 tablespoons +

1. Heat a grill. On a baking sheet, rub the steak and whole scallions with the oil; season with salt and pepper. 
2. Brush the grill with oil. 
3. Grill the steak for 20 to 30 minutes, turning occasionally, until an instant-read thermometer inserted in the center registers 125°F for medium-rare. 
4. Transfer the steak to a cutting board, and let rest for 15 minutes. 
5. Meanwhile, grill 16 whole scallions over moderate heat, turning occasionally, until lightly charred and tender, about 3 minutes. 
6. Transfer eight of the scallions to the platter. 
7. Chop the remaining 8 scallions and transfer to a bowl; let cool. 
8. Thinly slice the two raw scallions and add to the bowl with the cilantro, chiles, lime juice, and ginger; mix well. 
9. Thinly slice the steak across the grain and arrange on a platter. 
10. Spoon the scallion relish on the steak and garnish with freshly grated ginger. 

Recipe from Food&Wine Magazine, August 2015