Summer recipes by chef Zoe Schor | The seasonal supper

390.rb.eo.ss.seasonalsupper

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  Grilled plums with goat cheese and honey by Ada St Chef Zoe Schor

  Photo: Martha Williams390.rb.eo.ss.seasonalsupper.plumsxSS.jpg156063311
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  Grilled Corn with Chile Mayonnaise by Ada St Chef Zoe Schor

  Photo: Martha Williams390.rb.eo.ss.seasonalsupper.cornxSS.jpg156063212
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  Grilled Pork Chop with Peach Barbecue Sauce by Ada St Chef Zoe Schor

  Photo: Martha Williams390.rb.eo.ss.seasonalsupper.steakxSS.jpg156063363
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  Seasonal Supper Cocktail

  Photo: Martha Williams390.rb.eo.ss.seasonalsupper.drinkxSS.jpg156063264

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Grilled plums with goat cheese and honey by Ada St Chef Zoe Schor

Photo: Martha Williams

Sure, you’ll need a grill to put together this late-summer meal from chef Zoe Schor. But you won’t need much else. True to the food she cooks at Ada St., the dishes Schor developed for TOC—grilled plums with goat cheese, corn with chili mayo, pork chops with peach barbecue sauce—are supremely simple, most of them entailing just a handful of ingredients (many of which you probably already have on hand). The complicated part about her cookout plan: nothing.

Grilled plums with goat cheese and honey

8 ripe (but not overripe) plums (if the plums are too ripe, they will not hold up on the grill)
Grapeseed oil (or other neutral oil)
4 ounces goat cheese, such as Capriole Farms
2 ounces honey
Fleur de sel (optional)
Black pepper (optional)

1. Heat grill until it’s very hot (the plan is to sear these suckers quickly). Cut each plum in half and remove the stones. Brush each cut side with oil and, using long tongs, drop each plum cut-side down on the grill. Let them cook for just a minute. When the plums can be removed without sticking to the grill, they’re ready—take them off.

2. Divide the goat cheese into four portions, and spread each portion onto four plates. On each plate, place four plum halves, anchoring them in the goat cheese. Drizzle honey over each of the plates. 

3. If you’re serving your plums for dessert, they’re ready to go. For a slightly more savory twist, finish each plate with fleur de sel and fresh black pepper.

Serves 4.