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Tag: Summer

Peachy Orange Sorbet

Peachy Orange Sorbet

3/4 C. apple juice, or white grape juice or water

1/2 C. sugar

5 fresh California peaches, pureed

3 T. orange juice

2 tsp. finely grated orange peel

 

In large saucepan, heat apple juice and sugar until sugar dissolves.  Cool.  In large bowl, combine peaches, orange juice and orange peel.  Stir into sugar mixture.  Freeze in ice cream maker according to manufacturer’s directions.  Thirty minutes before serving, process in blender or food processor and refreeze until serving. Note:  You may omit freezing in ice cream maker and freeze in loaf pan. Thirty minutes before serving, process in blender or food processor and refreeze until serving.

 

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

Rhubarb Slab Cake with Crème Fraiche Frosting

2 3/4 cup all-purpose flour, plus more for dusting pans

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cups unsalted butter

1 3/4 cups white granulated sugar

3/4 cup milk

6 large egg whites

2 teaspoons pure vanilla extract

1/2 cup roasted rhubarb (recipe follows)

 

Preheat oven at 350 degrees F and grease a 13×9-inch baking pan. Line with parchment paper and set aside. In a medium bowl, add the flour, baking powder and salt. Whisk until combined. Set aside. In a large bowl, combine sugar and butter and beat until light and fluffy with a hand mixer. In a small bowl, combine in the milk, egg whites, vanilla extract and 1/2 cup rhubarb puree and whisk until combined.  Add the dry ingredients into the butter and sugar mixture, in parts. Slowly add in milk/egg/rhubarb mixture and continue stirring until combined. Pour the batter into the prepared baking pan and transfer to the oven to bake for 25 minutes, until a knife inserted into the center comes out clean. Allow the cake to cool to room temperature. Top with Crème Fraiche Frosting and sprinkles!

Kiwi Lime Syrup

Kiwi Lime Syrup

Kiwi Lime Syrup

 

4 ripe kiwis, peeled and coarsely chopped

1 cup sugar

¼ cup freshly squeezed lime juice

Enough for 3 servings

 

Mash the kiwis and sugar in a small saucepan with a vegetable masher. Warm over low heat, stirring often, until the sugar dissolves and the kiwis have released their liquid. Bring to a boil, and then remove from the heat and let cool to room temperature. Stir in the lime juice; strain. You should have about 1½ cups syrup. The syrup can be stored in the refrigerator for up to 5 days.

 

To mix with seltzer:

 

½ cup kiwi lime syrup

1 cup seltzer

1 serving

 

Directions: Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.

 

To carbonate with a siphon:

 

2½ cups water

1 batch kiwi lime syrup

3 servings

 

Directions: Combine the water and syrup in a 1-quart soda siphon. Charge with CO2 according to the manufacturer’s directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice and serve.

Mayberry Turnip Slaw

Mayberry Turnip Slaw

Mayberry Turnip Slaw

 

3 to 4 raw turnips, peeled and grated

2 ribs celery, diced

8 radishes, sliced

1/2 teaspoon salt

1 green pepper, diced

1/4 cup fat-free Italian dressing

2 tablespoons reduced calorie mayonnaise

Dash garlic powder

 

Combine ingredients in order given.  Chill.  Add salt, if needed.

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

 

1 small mango, peeled & pitted

1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex

1 lime, juice only

1 ½ T. red bell pepper, diced

½ C cantaloupe, diced

½ C honeydew, diced

2 Tbls cucumber, peeled, seeded & diced

½ C jicama, peeled & diced

2 T. cilantro, chopped

¼ tsp. salt

¼ tsp. black pepper, ground

2 T. sour cream

 

Puree the mango in a blender or food processor along with the chile and lime juice.  Place the diced vegetables and fruit in a mixing bowl. Add the puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream. Goes well with grilled fish or chicken.

May Wine

May Wine

May Wine

1 bottle of chilled german white wine

a small handful (about 8 sprigs) of fresh sweet woodruff

8-10 fresh strawberries, sliced

 

Put the sweet woodruff and strawberries in a carafe, pour in the wine, cover and allow to steep for anywhere from 2 hours to overnight…the longer it sits, the more the sweet, fresh flavor develops. Serve chilled.

Mango & Lime Pops

Mango & Lime Pops

Mango & Lime Pops

1/2 cup sugar

1/2 cup water

2 small ripe mangoes, peeled, pitted, and cut into chunks

1/2 cup lime juice (from about 4 limes)

1/2 to 1 teaspoon cayenne pepper

Pinch of kosher salt

 

Make a simple syrup by combining the sugar and water in a small saucepan and warming over medium heat just until the sugar dissolves. Cool completely. Combine the syrup, mangoes, lime juice, cayenne pepper, and salt in a blender or food processor. Blend well, pour into molds, and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Picnic Kit for Home or Car

Picnic Kit for Home or Car

First, choose a container that suits the personality of the person who will be using the kit. It might be a traditional basket, a large canvass bag, or even a small backpack.

 

Next, use the list below as a guideline for what to keep in your kit. Maybe you won’t need all of the items, but these are good essentials to have on hand so you’ll always be prepared for spur of the moment picnics.

Utensils — forks, knives, spoons, plates — Coleman (the camping folks) make a very nice, portable service for 4, or use some from home or even paper plates and plastic cutlery.

Non-perishable foods — dried fruit, peanut butter, crackers, nuts, etc.

Beverages – bottled water, juice boxes, etc.

A corkscrew (if serving wine) and can opener, or better yet, multi-tooled Swiss Army knife.

Salt and pepper, either small shakers or disposable packets.

Small packets of condiments such as mustard, ketchup and mayonnaise.

Napkins and Paper Towels.

Matches and possibly a candle. (Use caution and make sure candles for picnics are enclosed so they can’t blow over and start a fire, and never use in a high fire danger area.)

A large trash bag to clean up the mess later.

A small plastic bag containing sunscreen, lip balm, insect replellent, band-aids, wet naps and a bandana.

A blanket or sheet to spread the whole thing out on, should you need or want to sit on the ground

If you bring your dog along, don’t forget a bowl, water, and food for the pooch.

Options: You might also want to pack some fun extras, depending on the amount of room in your container:

Single use camera

Inflatable beach ball

Frisbee

Small bottle of bubble mix

Deck of cards, crossword puzzle book, etc.

Watermelon Lime Cooler

Watermelon Lime Cooler

Watermelon Lime Cooler

4 cup diced watermelon, plus extra, to serve

1 1/3 cup ginger ale

2 limes

crushed ice

2 mint sprigs, plus extra, to serve

1/4 cup caster sugar

frozen melon balls, to serve (optional)

 

Freeze the watermelon in a freezer bag for six hours or overnight. Purée the frozen watermelon in a food processor or blender. Add the ginger ale, lime juice to taste, ice and a couple of sprigs of mint. Place the caster sugar in a saucer. Rub the rims of the glasses with a cut lime then dip in the caster sugar to frost the rim. Place a few melon balls in each glass, if using, and fill glasses with the cooler. Decorate with slices of lime, watermelon and mint sprigs.

Summer Corn Pasta

Summer Corn Pasta

Summer Corn Pasta

 

2 ears fresh sweet corn

1 tablespoon unsalted butter

2 tablespoons minced shallot or sweet onion

1 teaspoon grated fresh ginger

¼ cup white vermouth or dry white wine

¼–½ cup heavy cream

Kosher salt and freshly ground pepper

½ pound dried orecchiette pasta

¼ cup toasted breadcrumbs

Additional embellishments, such as fresh summer herbs, lemon zest, ground red pepper (cayenne, espelette, gochujang, Aleppo), chopped toasted nuts, crumbled bacon

 

Over a large bowl, cut kernels and scrape corn cobs, then discard cobs. Bring a large pot of salted water to boil. While waiting for the water to boil, heat butter in a large skillet over medium heat. Add shallot and sauté until translucent, about 3 minutes. Add ginger and sauté, stirring constantly, for an additional minute. Deglaze the pan with the vermouth and reduce the liquid by half. Add ¼ cup of the heavy cream and reduce again by half. Season to taste with salt and pepper, then set aside. When the water reaches a boil, add the pasta. Give it a good stir to make sure the orecchiette “ears” don’t stick together. Cook until just shy of al dente. This shouldn’t take longer than 9 minutes but start testing at 7 minutes. The pasta will finish cooking in the sauce. Place a measuring cup in your strainer as a reminder for the next step. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the skillet to medium heat, add the pasta and ½ cup of the cooking water, toss until the sauce is glossy, about 2 minutes. Add the raw corn, toss again for an additional minute. If the pasta isn’t saucy enough for your taste, alternate adding splashes of the remaining cream and pasta water as you continue to toss the pasta. Taste once again for seasoning. Serve garnished with toasted breadcrumbs and any other embellishments that make you smile from ear to ear.

Fresh Mint and Cucumber Tea

Fresh Mint and Cucumber Tea

Fresh Mint and Cucumber Tea

1 handful or a small bunch fresh mint leaves

zest and juice of 1 lemon juice of

2 limes

approx. 6 slices cucumber

honey to taste

1 tray ice cubes

 

Bring a kettle to a boil and pour water over the fresh mint in a heatproof glass pitcher. Leave the mint tea to slightly cool. Grate the lemon zest and squeeze together with the limes. Stir the zest and juice through the tea. Add the cucumber slices and stir in the honey, until dissolved. Store the tea in the refrigerator to fully cool until used. Immediately before serving add half of the ice cubes to the pitcher and fill four large glasses with the other half. Pour the iced tea into the glasses through a tea strainer. You can garnish the glasses with a sprig of fresh mint and some extra cucumber slices.

Chesapeake Corn and Tomatoes

Chesapeake Corn and Tomatoes

1 1/2 T. butter or margarine
3 C. corn
1/2 C. fresh tomatoes, diced
1/4 C. chopped green bell pepper
1 1/2 tsp. OLD BAY® Seasoning
1 tsp. Parsley Flakes

Melt butter in medium skillet. Add corn and sauté 4-5 minutes. Add tomatoes, bell pepper and seasonings. Cook until tomatoes are just hot.

Yield: 6 servings
Serving Size: 1/2 C.

Calories: 124
Fat: 4g
Fiber: 2g

Tomatoes Roasted with Rosemary and Lemon

Tomatoes Roasted with Rosemary and Lemon

1/4 C. chopped fresh flat-leaf parsley
1 T. chopped fresh rosemary
1 T. EVOO
2 tsp. grated lemon rind
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 lb. plum tomatoes, quartered lengthwise
3 garlic cloves, minced

Preheat oven to 400°. Place all ingredients in a large bowl, and toss well to combine. Place tomato mixture in a 13 x 9-inch baking dish. Bake at 400° for 30 minutes, stirring every 10 minutes. Remove mixture from oven. Preheat broiler. Broil tomatoes for 10 minutes or until they begin to brown. Remove from oven; stir gently to combine. Proof that simple foods are often best, this colorful multipurpose combination of tomatoes, herbs, and lemon smells almost as good as it tastes. To serve over pasta, cook 12 oz. dried pasta; drain and return pasta to pan. Stir in 3 C. of the roasted tomatoes; cook over low heat until liquid thickens. Serve with grated Parmesan cheese. Note: Place chilled tomatoes in heavy-duty zip-top plastic bags; freeze for up to 3 months.

Yield: 10 servings
Serving size: 1/2 C.

Calories: 53
Fat: 2g
Fiber: 2.2g

Tomato Corn Basil Soup

Tomato Corn Basil Soup

1 1/2 tsp. olive oil
4 anchovies, chopped
1 onion, chopped fine
1/2 C. leek, chopped fine (if you don’t have leek, more onion is OK too)
4 garlic cloves, crushed
1 28 oz can tomatoes (I like the Muir Glen brand)
2 C. frozen corn kernels
2 C. water
Pinch red pepper flakes
Salt and Pepper
1/2 C. basil leaves, chopped fine

Put olive oil in the bottom of a small soup pot. sauté onions and leeks in the olive oil until translucent, about five minutes. Toss in anchovies, garlic, and red pepper flakes. Continue stirring until the anchovies melt, about two minutes more. Scrape the mixture out of the soup pot, and put it in a food processor or blender, along with the canned tomatoes. Process until smooth. Put the mixture back in the soup pot, along with 1 C. of the water, and the 2 C. of corn. Cook for about eight minutes, until the corn is cooked, and the soup tastes good. Add salt and pepper to taste. If the soup is too thick, go ahead and add the rest of the water. Right before serving, turn off the heat, and stir in the basil. The residual heat of the soup will cook the basil.

Yield: 4 servings
Calories: 151
Fat: 2.9g
Fiber: 4.9g

Barbequed Lime Shrimp and Corn

Barbequed Lime Shrimp and Corn

1/3 C. fresh Lime Juice
1/4 C. fresh Orange Juice
2 T. low sodium Soy Sauce
2 T. Honey
2 cloves Garlic, minced
2 tsp. peeled grated fresh Ginger
2 T. Sugar
1 tsp. ground Coriander
1/4 tsp. Pepper
2 ears Corn, each cut crosswise into 4 pieces
1 1/2 lb. large Shrimp, peeled and deveined
4 C. cooked Couscous

At home, combine the first 9 ingredients in a bowl and whisk well to combine. Add shrimp and corn to bowl and toss well to coat. Place shrimp and corn into a foil oven bag. Place directly on hot coals, on a hot grill or in a 450 degree oven, cook 10 minutes. Serve over couscous.

Yield: 4 servings
Serving Size: 5oz. Shrimp, 2 pieces corn and 1 C. couscous

Calories: 473
Fat: 3.9g
Fiber: 4g

Artichoke, Fennel, and Tricolor Tomato Salad

Artichoke, Fennel, and Tricolor Tomato Salad

2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)

2 T. balsamic vinegar

1 T. Dijon mustard

1 tsp. minced garlic

1 head fennel (about 3 in. wide)

6 C. cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained

1 C. pitted calamata olives

1 C. lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)

1/2 C. slivered red onion

Fresh-ground pepper

In a wide, shallow bowl, whisk 1/4 C. artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers. Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Garnish salad with reserved fennel leaves. Add pepper to taste.

Kiwi & Lemon Sorbet

Kiwi & Lemon Sorbet

Sorbet-01026 kiwis, peeled and diced

3/4 C. of sugar

1/4 C. water

Juice of 1 lemon (1/4 C.)

 

Make a simple syrup with the sugar and water on low heat. Cool. Puree peeled and diced fruit with sugar and lemon juice. I left the seeds in the mixture. You could strain the puree if you wish. Proceed in an ice cream maker if you have one. Or you can do what I did. I poured the mixture into the mixing bowl of my Kitchen Aid mixer and froze it. Take it out of the freezer after an hour and whip at low speed for 3 minutes. Return to freezer for an hour. Repeat process twice.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Tropical Julep with Lemons

Tropical Julep with Lemons

julep3 to 6 large sprigs of fresh mint

2 C. (500ml) white grape juice

Juice of 1 lemon

Juice of 1 grapefruit

1 C. (250ml) grated fresh pineapple

Pinch of salt

2 C. (500ml) ginger ale

 

Place the mint in the bottom of a pitcher. Gently crush with a wooden spoon, until you can smell the fresh perfume of the mint. Add the grape juice, lemon juice and the grapefruit juice. Stir until well blended, then cover and refrigerate. Also refrigerate the grated fresh pineapple in a covered bowl, as well as the ginger ale. When ready to serve, place 4 or 5 cubes of ice in some tall glasses. Divide the pineapple equally into each glass, then do the same with the refrigerated juice. Fill each glass with ginger ale. Add some sugar if you like the drink sweeter.

 

Tea Party Drink

 

Yield:

Calories:

Fat:

Fiber:

Shrimp Scampi with Corn and Orzo

Shrimp Scampi with Corn and Orzo

CIMG14548 oz. orzo pasta
1 large ear corn, kernels removed from cob
3 T. olive oil
3 cloves garlic, smashed
1 1/2 lb. raw shrimp, peeled and deveined
1/2 C. low-sodium chicken broth
1 tsp. cornstarch dissolved in 1 T. cold water
3/4 tsp. kosher salt
3/4 tsp. black pepper
3 scallions, thinly sliced
1 T. lime juice

Cook the orzo according to package directions. Heat the oil in a large skillet over medium0high heat. Add the garlic and cook for about 30 seconds. Add the shrimp and cook, stirring occasionally, for 2 minutes. Add the corn and cook until shrimp is just cooked through, about 1-2 more minutes. Add broth, cornstarch mixture, salt and pepper and cook, stirring, until liquid comes to a boil and sauce thickens. Remove from heat and stir in lime juice. Drain the orzo, top with the shrimp mixture and serve.

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilled Squash Ribbons and Prosciutto with Mint Dressing

5e12de50465b335110061fcc13f5a0ae1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
1/4 cup chopped mint
2 garlic cloves, very finely chopped
1/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 medium zucchini, very thinly sliced lengthwise on a mandoline
2 medium yellow squash, very thinly sliced lengthwise on a mandoline
6 ounces thinly sliced prosciutto

Light a grill or preheat a grill pan. In a small bowl, combine the lime zest and juice with the mint, garlic and the 1/4 cup of olive oil. Season with salt and pepper. Alternately thread the zucchini, yellow squash and prosciutto onto 4 pairs of 12-inch bamboo skewers. Lightly brush the vegetables and prosciutto with olive oil and season generously with salt and pepper. Grill the skewers over high heat until the zucchini and yellow squash are lightly charred, about 1 1/2 minutes per side. Serve with the mint dressing on the side.

Yummy Summer Soup

Yummy Summer Soup

3 lb. tomatoes, halved
2 yellow bell peppers, seeded, stemmed, and quartered
2 garlic cloves
2 T. olive oil
Salt
Pepper
8 fresh basil leaves
6 cups chicken stock or low-sodium chicken broth
1/2 C. light whipping cream or 1 percent
milk
Parmesan cheese, shaved or grated

Preheat the oven to 450°F. Place the tomatoes, peppers, and garlic on 2 large baking sheets or roasting pans, drizzle with olive oil, and sprinkle with a pinch of salt and pepper. Roast until the peppers are slightly dark and the tomatoes are bubbling and slightly brown, about 40 minutes. Let the vegetables cool. Once the veggies are cool, put them in a blender, along with the basil, and blend until coarsely chopped. Put the chopped veggies in a large pot and add the chicken stock. Bring to a boil, then lower the heat to a simmer and slowly add the cream or milk. Continue simmering until the soup is hot, about 15 minutes. Carefully spoon the soup into bowls and top with shaved or grated Parmesan cheese.

Blackberry Limeade

Blackberry Limeade

1/2 C. sugar
4 1/2 C. cold filtered water
1 C. fresh lime juice, plus 24 very thin lime slices
1 pint fresh blackberries

Bring sugar and ½ C. water to a boil in a saucepan. Stir until sugar dissolves completely. Let cool to room temperature. Stir together lime juice, sugar syrup, and remaining 4 C. water in a pitcher. Serve in tall glasses over ice and garnish with lime slices and berries.

Blushing Lemonade

Blushing Lemonade

2 C. fresh strawberries
1 can (12 oz.) frozen lemonade concentrate
4 C. cold water
Sugar (optional)

In blender, combine strawberries and lemonade concentrate. Puree until smooth. Stir in water. Sweeten with sugar if desired.

Strawberries in Minted Honey Syrup

Strawberries in Minted Honey Syrup

1 C. water
1 C. honey
2 pints strawberries
1 small bunch fresh mint (about 6 sprigs)

Bring the water to a simmer in a saucepan over medium heat. Pour in the honey and whisk it into the water until it dissolves fully. Continue simmering over medium heat for 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature. Hull the strawberries, cut them in half, and set them in a bowl. Pluck the leaves off the stems of mint, tear them with your hands, and drop them into the bowl with the strawberries. Pour the cooled honey syrup over the strawberries and mint, then cover the bowl and transfer it to the fridge. Allow the berries to marinate for a day, and then serve them with their syrup.

Nectarine Basil Lemonade

Nectarine Basil Lemonade

3 1/2 C. water
1 C. fresh basil leaves plus additional for garnish
2 nectarines
3/4 C. sugar, or to taste
1 C. fresh lemon juice

In a small saucepan stir together 2 C. the water, 1 C. the basil, 1 of the nectarines, chopped coarse, and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the mixture cool and strain it through a fine sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 1/2 C. water, the remaining nectarine, sliced thin, and the lemon juice. Divide the lemonade among tall glasses filled with ice cubes and garnish each drink with some of the additional basil.

Two-Bean Salad

Two-Bean Salad

10 ounces green beans
2 (15 to 19 oz.) cans cannellini beans, rinsed
1 pint cherry or grape tomatoes, halved
1 red onion, sliced
1/4 C. olive oil
1/4 C. fresh lemon juice
2 tsp. grated lemon peel
Salt and pepper

Cut green beans into 1-inch lengths and cook in a saucepan of salted water until crisp-tender, 4 to 5 minutes. Rinse under cold water; dry on paper towels. In a large bowl, toss together ingredients; season with salt and pepper. Let stand at least 15 minutes and up to 2 hours before serving at room temperature.

Blackberry Anise Hyssop Sorbet

Blackberry Anise Hyssop Sorbet

4c Blackberry
1/3 C. Sugar
1 tsp. Lemon Juice

Toss blackberries with sugar and let it sit half a day to overnight. In a non-reactive pan, bring the mixture to a gentle simmer. Puree all ingredients on low speed in your blender; be careful not to grind up the seed. Strain and cool over ice bath.
Anise Hyssop syrup

30g/1oz. Anise hyssop, cleaned and destemmed
¾ C. sugar
I tsp. honey or agave nectar
1 ½ C. water

Bring sugar, honey and water to a boil. While it’s hot, pour it over the cleaned anise hyssop. Let it steep for one hour. Strain anise hyssop and cool the syrup over an ice bath.

Combine cooled puree and syrup together with:

1 tsp. freshly juiced lemon
1/8 tsp. salt

Chill mixture in the fridge at least 3 hours or overnight. Churn it in an ice cream maker. Enjoy with more fresh berries, toasted almond, and fresh whipped cream on top!

Beach Barbecue

Beach Barbecue

Restaurant_DinnerOfTheLegend_Sunset_FNCooking at the beach is more fun than trouble these days, with the large array of totable barbecues ― both charcoal and gas ― available. And throwing some shrimp on one is so easy it has become a cliché in the best sense. We’ve added a dip to serve with veggies to start the meal and a great, packable summer salad to go on the side.

A few tricks make everything fresher and tastier: Make your own hummus; it takes little time and is far better than most kinds you can buy. Cure the shrimp briefly in salt and sugar to tenderize and flavorize, then transport them on skewers in their marinade. Carry the salad in layers, then dress and mix it at the beach.

Finally, get creative with s’mores for dessert. Marshmallows melt as well over a grill as over a fire, and sandwiched with yummy new layers ― chocolate wafer cookies and strawberries, for instance ― they make watching the sun set over the water extra sweet.

Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards’ Ca’ del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott’s Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.

Prosciutto Lettuce Wraps
Hummus
Shrimp Skewers
Salad
S’mores

Packing Tips

Prosciutto Wraps:

Hummus: Spoon into a small wide mouth container with a lid. Nestle in a larger shallow container, arrange vegetables alongside and snap lid over everything. Seal packed bread in a zip lock plastic bag. Transport veggies and hummus in a cooler. At serving time, unpack bread and nestle among the vegetables.

Shrimp: Lay skewered shrimp in a sturdy shallow container with a lid. Carry in cooler.

Salad: Layer in a wide, shallow plastic bowl (3 ½ – 5 quart) with a lid and put in cooler. Bring dressing in separate container.

S’mores: Pack sliced strawberries in a small rigid container tithe a lid and keep cold. Jars of marmalade or lemon curd, packages of cookies and marshmallows don’t need special handling.

Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps2 T. chopped toasted walnuts
1 T. walnut or olive oil
1 1/2 tsp. balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Put 2 T. chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 T. walnut or olive oil and 1 1/2 tsp. balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
Creamy Hummus

You can prepare this hummus up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.

1 can (15 oz.) garbanzos
2 to 4 T. extra-virgin olive oil
3 T. lemon juice
1 T. toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper

Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 T. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more T. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more T. olive oil if desired.

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans Orzo Salad with Corn, Green Beans, and Tomatoes
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 C. white wine vinegar
1/2 C. extra-virgin olive oil
1/2 C. minced shallots
2 T. Dijon mustard
2 T. minced fresh tarragon or 2 tsp. dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

Lemon-Garlic Shrimp Skewers
Lemon-Garlic Shrimp Skewers

2 T. kosher salt
2 T. sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 C. olive oil
1/4 C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp. fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.

Japanese Grill Party

Japanese Grill Party

japanese-grill-mRobata-yaki, or Japanese barbecue, is perfect for warm-weather entertaining ― it’s simple, fresh, and meant to be shared with friends along with sake and cold beer. “Robata-yaki originated in seaside villages in Japan, when fishermen would grill the catch of the day on the boat,” says Vernon Cardenas, executive chef at Katana in Los Angeles, a restaurant specializing in Japanese barbecue. Cardenas grills meat, seafood, and vegetable skewers served with flavorful dipping sauces. Our flexible robata-yaki menu accompanies three of Katana’s sauces. Serve ponzu with skewers of seafood, ginger sauce with vegetables, and mustard sauce with chicken, or let guests mix and match. Round out the menu with edamame and spinach and noodle salads. Mochi ice-cream balls ― scoops of ice cream thinly covered with chewy pounded-rice dough ― make a perfect handheld dessert.

Boiled Edamame
Grilled Seafood or Chicken Skewers
Grilled Vegetable Skewers
Dipping Sauces
Cold Soba Noodle Salad
Sesame Spinach Salad
Mochi Ice Cream Balls
Sake

Choosing Sake

Sake

Premium Sake is served chilled, never warmed, to allow its subtle flavors to be appreciated. Sake is brewed in many styles from light and fragrant to smoky and full bodied. All premium sake can only contain rice, water, special kōji mould (used in food fermentation in Asia) and sake yeast. In some instances, a small amount of distilled alcohol is added at the end of the brewing process, just before sake is pressed and stored for maturation. Imported, top of the line sake will be graded as DaiGinjo (Junmai Daginjo) or Ginjo (Junmai Ginjo) – these are the top 10% of all sake. The next type premium sake is graded as Honjozo (alcohol added) or Junmai (no alcohol added). This type may sometimes be warmed. Table sake, the lowest grade, is labeled as Futsuu-shu

酒 – shu – a suffix indicating “sake” or “alcohol”. It often follows the grade or type.
大吟醸 – Daiginjō
吟醸 – Ginjō
純米 – Junmai
本醸造 – Honjōzō

In addition to the Grade of Sake, they may have another label as well.
Nigori– “Cloudy sake”. Some of the fermented solids “kasu” are allowed back in during sake pressing, giving the sake cloudy-white appearance. Nigori sake will be sweeter and milder, and could be a good option when you feel like drinking something different or when you need a sake to go with very spicy food.
Nama (Namazake) – unpasteurised sake. Has a certain “zing” due to all the living enzymes that still remain. Many people have a strong preference for Nama sake, as it can feel more effervescent, zingy, sparkly. Before choosing to drink Nama, however, make sure that it had been properly stored. It must always be refrigerated.
Genshu – undiluted sake. Sake is naturally 20% alcohol, but most of it is diluted with filtered water to bring the alcohol content down to 15-17%, to enhance the experience of flavours. More often than not, genshu sake will only be sold at the brewery door, as a souvenir. In some rare instances, however, the highly skilled brewer will manipulate the fermentation process to reach the peak alcohol content of only about 16-17%, and deliver a very special sake.
Muroka – unfiltered (most sake is filtered with charcoal powder to remove colours and off flavours). Muroka sake will be darker colour, more flavour. Some people seek out this type as they believe it is sake in its natural state. Worth trying at least once!
Kōshu – aged sake. Honey-like flavours, darker colour. Almost brandy-like. 99.9% of sake is never matured. The sake that has been matured on purpose and called kōshu is rare, and can be a very interesting drinking experience.
Yamahai, kimoto – sake types where the yeast starter is prepared with naturally occurring lactic acid. (Brewers now add lactic acid to keep the stray bacteria away from the yeast starter). It is gamier, earthier, higher acidity and sweetness. Basically, these are the types for which the fermentation process is started using old, traditional methods. They are slowly becoming popular again. Do expect stronger flavour than in most sake.

The irony is, you could select the most expensive, most technically promising sake, and still be disappointed. All that craft that went into making the sake would be futile if the sake is not stored and handled properly. Sake, like wine, is alive. It matures in a bottle. Most sake is made to be drunk fresh, within a year of bottling. Sake should be kept in a cool and dark space, just like wine. Exposure to bright lights and high temperatures is disastrous to sake. Ideally, you will find sake in a fridge. Ask the shop about the bottling date. In Japan, by law, all sake should carry the bottling date. There is one exception – sake intended for export doesn’t have that requirement. This is a pity! You can still ask the shop about how long they have had that sake. Secondly, look at how it has been displayed. How long has it stayed on the shelf under the bright fluorescent lights? Is it in a box or fully exposed to light? Is it wrapped in paper? Even after pasteurization, some light-sensitive particles remain in sake, and will degrade over time. Good liquor stores will keep sake refrigerated. This is the safest method for keeping sake

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

 

10 ears of corn

3 med. yellow onions, diced finely

1/4 c. butter

2 qts. corn stock

Salt

Dash of Crystal hot sauce (or tabasco)

 

Cut the kernels from the ears of corn. (Schade recommends placing the cob on a cutting board and slicing one side of the kernels from the cob. Rotate the cob so the cut side is against the board and slice the second side. Repeat on the last two sides of the cob. See photo above.) You can also then scrape the cobs with a knife or a handy little tool called a corn slitter to remove any remaining kernels and juice. If you need corn stock, place the scraped cobs in a large pot (a Dutch oven or pasta pot) and barely cover with water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain through a fine mesh sieve. While simmering the stock, chop the onions. Melt butter in a large pot and add onions. Sauté until translucent, stirring constantly to avoid browning. (Schade says it’s critical not to brown the onions.) Add corn kernels and stir to combine then add corn stock and bring to a simmer. Simmer 5 minutes. (Remember Gibson’s advice: do not cook the corn!) Remove from heat and immediately strain the corn mixture through a sieve or colander, reserving the stock for another use. Put the corn in a blender, making sure not to overfill the blender; you can do this in batches—remember that hot liquids can explode out of a blender, so Schade advises holding down a thick towel over the lid of the blender while running it. Purée until completely smooth. Strain through a fine mesh sieve into a large soup pot. If you’re straining several batches, you can add strained bits of corn mixture back to the next batch to purée and strain. Discard the strained remains in the compost. Schade stresses that it’s better for the soup to be thick since extra liquid can be added to thin out the soup but extra liquid can’t be removed. Start thick and thin to perfect texture. When all the corn mixture has been strained into the soup pot, add 1 tsp. of hot sauce and salt to taste. (Schade recommends no more than 1 T. hot sauce for 2 quarts of soup; he said “the hot sauce is not for heat but for the vinegar to brighten the flavor.”) Heat briefly before serving, taste for seasonings and garnish with a pat of butter and grinding of pepper.

White Peach Sangria

White Peach Sangria

White Peach Sangria

 

1 bottle Pinot Grigio or other dry white wine (750ml)

2 1/2 C. peach nectar or concentrate

2 C. club soda or other unsweetened carbonated water

1/4 C. brandy

1/4 C. granulated sugar more if needed

1/4 C. water

2-3 peaches sliced

3-4 strawberries sliced

a few mint leaves optional

 

Refrigerate Pinot Grigio, peach nectar, club soda and fruits the day before. In a large pitcher, combine Pinot Grigio, peach nectar, club soda, and brandy. Stir to mix well. In a small glass combine 1/4 C. sugar and 1/4 C. hot water to make syrup. Add syrup to pitcher. Optional: make more syrup and add more to pitcher if drink is not sweet enough. Stir to mix well Slice fruits and add to pitcher. Optional: garnish with mint leaves. Serve and enjoy!