Country Kitchen:
Thoughts for Summer Meals
By Mary Emma Allen
During the warm, often humid days of summer, it sometimes becomes a
challenge for the culinary artist to prepare meals to entice his/her
family's appetites.
Also, when the weather is hot, we don't like to spend a great deal of
time working in a hot kitchen.
Cold Soups have been found as a refreshing way to start many a summer
meal. These can range from fruit soup to a vegetable soup like gazpacho.
The Scandinavians are famous for their chilled soups of thickened fruit
juices, which they serve for dessert as well as for an appetizer
From Spain supposedly as come the famed Gazpacho. This cold soup,
sometimes called "liquid salad," is a blend of tomatoes, green peppers,
onions, cucumbers, olive oil and lemon juice, seasoned with various
spices. Dried bread pieces or bread crumbs often are served with it and
can be stirred into the soup, if desired.
Gazpacho now is internationally famous, but originally it was a soup the
peasant farmers took with them to the fields for refreshment.
Serving Chilled Soups
Usually chilled soups are served as appetizers in chilled bowls or cups,
sometimes set in a small dish of cracked ice. These soups are handy for
the cook because they can be prepared ahead of time and left in the
refrigerator until thoroughly chilled.
They're also ideal for picnics. Simply fill a thermos jug with the
refreshing brew.
Sometimes unflavored gelatin is added to the liquid and when thickened,
cut into cubes and served as a chilled jellied appetizer instead of a
soup.
Fruit Salads for Refreshing Fare
Homemade Fruit Salads are a favorite in our household. We purchase any
fruit in season and cut it up for the salad. This can include peaches,
plums, pineapple, strawberries, blueberries, watermelon, cantaloupe,
honeydew, grapes, bananas, apples, and oranges.
Generally the fruit is sweet enough that you don't need anything more,
but occasionally you might want to add a dash of sugar or artificial
sweetener. We particularly like to add mashed strawberries to flavor the
whole salad.
The fruit salads are delicious plain, but for a festive or dessert touch,
add whipped cream, ice cream, or sherbet.
Vegetables Are Tasty, Too
Cut up Raw Vegetables into bite size pieces. They make good munchy
snacks, but also can be served as a vegetable at the meal. Serve them
plain or with a dip. These can include broccoli, cauliflower, celery,
cherry tomatoes, carrots, pepper strips, cucumbers, and snow peas.
Also, the traditional Tossed Salad made with a variety of vegetables in
season can accompany any meal. You can add sliced hard boiled egg,
chopped meats and cheese, pasta, and/or rice for a hearty salad. Then top
it with your favorite salad dressing and toss lightly.
GAZPACHO - Combine 3 peeled, chopped medium tomatoes, 1 chopped green
pepper, 1 chopped onion, 1 peeled and chopped cucumber, 1 tablespoon
chopped parsley, 1/4 cup olive oil, 6 tablespoons bread crumbs (if
desired); mix well. Stir in 2 cups tomato juice, 2 cups chicken stock
(can be made from bouillon cubes), juice of 1 lemon, salt and pepper to
taste. Chill until very cold. Makes about 9 cups.
(C) 2002 Mary Emma Allen
About the Author
Mary Emma Allen has been writing her "Cooking Column" for newspapers
and online publications for 30 years and
has compiled a family cookbook. She’s currently compiling a
cookbook/story book,
"Tales From a Country Kitchen." Visit her web site for more cooking
articles. Contact her at me.allen@juno.com
The Country Kitchen Series
Window to the World
Mud Season Means Spring!
Memories at the Kitchen Table
The Pioneer Kitchen
Fascinating Jelly Jars
Cook to Cook Letter Writing
Backyard Picnics
Summertime Picnics
Cookie Cutters!
Eggplant Tips
|
