Food for thought!

Greetings again!

Can not believe it is tid afternoon already! You would think that when one is up early, that the time would be later in the day!

We have two friends coming in (Alan is making up impromptu tuna fish sandwiches) and I just finished setting up our patio table for a nice / fun gathering. They and us have been working on a few projects together; and this will be a good opportunity to get 'caught up' / 'brainstorm' on things. We have also 'found' an interested party with regards to their / our endeavours; and a meeting has been set up for later today. Both groups are going out of town tomorrow; so this is perfect!

Their coming here (as opposed to us going out), gave me a good excuse to vacuum and dust our house! LOL! It was needing a bit of help in that area!

Here are also a couple of recipes and an inviting message from 'Culinary Capers'; a wonderful catering company; and with gorgeous mouth watering food! We utilized them when we had our party a few years ago!

"Dear Culinary friends,

The peak of summer is upon us and here are a couple of light recipes that are high on style and classic in taste, yet a breeze to pull together. Change the asparagus salad into an entrée by adding a grilled breast of chicken".


"Summer berry Pavlova
4 meringue shells (or purchase ready-made from your bakery)

Meringues
6 egg whites
1 cup white granulated sugar
1 tbsp corn starch
1 tsp vanilla extract
1 tsp white vinegar

2 cups fresh summer berries, chopped
1 cup honey
1 tsp cracked black pepper
1/2 cup chilled heavy whipping cream
1 tbsp sugar
1 tsp lemon peel, finely grated
fresh mint sprigs, chopped

Prepared day before:
Preheat oven to 150° F.
Warm egg whites in a bowl over a water bath until warm to touch (this helps dissolve the sugar).
Gradually add sugar and beat to stiff peaks, then fold in cornstarch followed by vanilla and vinegar. Spoon 4 equal rounds onto a parchment lined cookie sheet. Make a well in the centre of each. Bake 2 hours. Turn off oven and leave overnight in the oven.
(Pastry chef tip: use a clean, dry, stainless steel bowl and make sure there is no trace of yolk.)

Final preparation:
Warm honey in a sauce pan and add cracked pepper. Pour over berries and let stand 2 hours to macerate. Combine whipping cream, lemon peel, and sugar. Using electric mixer, beat to soft peaks.

To serve, dollop 2 tbsp of lemon whipping cream on meringue, then spoon berries (with the berry juices) high on top of meringue. Finish with chopped mint.



Asparagus and chèvre salad
serves 6

8 oz chèvre cheese
2 tbsp whipping cream
6 small handfuls of salad greens for garnish
18 cherry tomatoes
12 asparagus spears
1 tbsp olive oil
1 tsp minced shallot
1/2 tsp lemon zest
salt and pepper, to taste
1/2 cup lemon parsley vinaigrette (see recipe)

Preheat oven to 375° F.
Toss cherry tomatoes with 1 tbsp of olive oil, salt and pepper and place on sheet pan and roast in the oven for 15 minutes.
Mix the chèvre with cream, minced shallot, and lemon zest.
Shape into 6 small disks.

Blanch the asparagus for approximately 3 minutes and cool in ice water. Discard tough ends of asparagus. Slice the rest of the tender part into 1/4 inch pieces. Mix the asparagus with lemon zest, salt and pepper and a bit of olive oil.

Press some of the asparagus onto the top of the chèvre disks. Arrange plate with cheese disk to one side. Toss greens with dressing and arrange on the side of the cheese disk. Garnish with roasted cherry tomatoes and extra asparagus.

Lemon parsley vinaigrette
1 tsp lemon zest
2 tbsp white wine vinegar
4 tsp fresh lemon juice
2 tbsp Dijon mustard
2 tbsp Italian parsley
2/3 cup extra virgin olive oil
1 tbsp honey
salt and pepper, to taste

Combine honey, lemon juice, vinegar, salt, pepper, mustard and zest. Slowly whisk in oil. Add freshly chopped parsley before serving".

Tidbit - 'Timing is everything'.

Bittid - Good food and gracious hospitality is essential for promoting good thoughts and ideas!

Love the above photo images! Refreshing and tantalizing! Thus far, our day has been full of Blessings!

Enjoy! and God Bless.