Last time I checked, half the country was broiling.
It’s certainly been a hot, dry summer in Texas, so hot that I’d almost rather drink an icy beverage than eat. The last thing I want to do is chomp into a hot, heavy meal and swig a big cab. (Well if the AC is cranking, then I’ll take the cab:-)
So what to eat this time of year? Cook inside, but fire up the cooking devices as little as possible.
Here’s a menu that is a variation of what I served for Father’s Day lunch. It makes use of seasonal shellfish like shrimp and crab. These “fruits of the sea” are local, satisfying and cold. They won’t weigh you down or heat you up. And the shrimp remoulade and crab salad are rich enough that the meal could be served for dinner.
If you feel the menu needs more, add some Parker House style rolls or really good bread and a big bowl of seasonal fruit, like cherries or watermelon.
Whet your whistle with super chilled white wine like Prosecco, Albarino or Vinho Verde. Or try the LiberTea cocktail or the booze-free and ultra-refreshing Arnold Palmer.
Tip: As for planning ahead, the remoulade sauce can the made a day in advance, as can the ice cream. My recommendation is to prep the green beans and toss before service. Make the salad dressing for the crab salad a day in advance and assemble it before service, as well.
Crab Salad with Tarragon and Lemon Vinaigrette
This is so easy. Slice 4 tomatoes, arrange on a platter and sprinkle with salt. Top with lump crab meat and sprinkle with chopped fresh tarragon. Pour a simple lemon vinaigrette over top (lemon juice, Dijon, a bit of honey, kosher salt, and walnut oil). Season with freshly ground pepper and serve.
Green Beans with Almonds & Blue Cheese
Lavender-Toasted Almond Ice Cream
Enjoy! -alyce eyster
- ⅓ cup sugar
- 2 Tblsp dried lavender flowers
- 2 cups whole milk
- 2 cups heavy cream
- ⅓ cup honey
- 9 egg yolks
- ½ cup almonds, toasted and chopped
- In a small saucepan, combine the sugar, lavender and 1 tablespoon of water. Cook over high heat for 2 to 3 minutes until the mixture caramelizes to a golden brown.
- Pour the mixture onto a greased cookie sheet to cool completely. Once cool and hardened, break into small pieces and grind to a powder in a coffee grinder.
- Combine the milk, cream and honey in a saucepan and bring to a boil
- Place the egg yolks in another saucepan and whisk to break them up. Little by little, slowly whisk th the hot cream mixture into the yolks so they can adjust to to the temperature without scrambling.
- When all of the cream mixture has been added to the yolks, add the lavender powder.
- Place the pan over low heat and stir constantly until the mixture coats a wooden spoon and is slightly thickened. Do not let the mixture boil.
- Strain the mixture through a sieve and chill for at least 3 hours, preferably overnight.
- Add the almonds to the mixture and freeze in an ice cream maker according to the manufacturer's instructions.
Thanks for stopping by. Here's to great food and good thymes! -