GAUDY WHITE HIBISCUS ~ TASTEFULL WHITE CHOCOLATE MOUSSE

"White...is not a mere absence of colour; it is a shining and affirmative thing, as fierce as red, as definite as black...God paints in many colours; but He never paints so gorgeously, I had almost said so gaudily, as when He paints in white. "

- G. K. Chesterton

~ Gaudy white hibiscus

______________

WHITE CHOCOLATE MOUSSE

~ Beloved 1982 prized recipe, an Italian meringue with finely chopped white chocolate and whipped cream, from (no-longer in Northville) ELIZABETH'S

*

1 lb. white chocolate

6 oz. sugar

1/2 cup water

1/2 cup egg whites

pinch cream of tartar

1 tsp. sugar

2 cups heavy cream

1 quart strawberries

• Shave chocolate and put shavings into food processor bowl. Process in 2 batches until very fine. Set aside.
• Combine sugar and water in small saucepan. Bring to boil. Simmer sugar syrup until it reaches 238-degrees. If edges turn gold, you have cooked it too long.
• In the meantime, beat egg whites, cream of tartar, and sugar with electric mixer until stiff peaks form. Pour in hot sugar syrup and continue beating at high speed for 8 minutes until bowl and mixture are cool and meringue is thick and shiny.
• Gently fold meringue into white chocolate.
• Whip heavy cream and fold into meringue. Divide into 2 bowls, cover each with plastic wrap and refrigerate.
• Serve 2 scoops on a sauce of pureed strawberries. To make sauce, puree 1 quart strawberries in food processor and put through mesh strainer.

TEA for TWO! ~ HERBAL ICED TEA / DILLY ENGLISH CUCUMBER SANDWICHES / LEMON THYME COOKIES

"How could such sweet and wholesome hours

Be reckoned but with herbs and flowers?"

~ Andrew Marvel

(English Poet)

~ Enjoying God's beautiful day

_____________

HERBAL ICED TEA

~ Perfect for a hot summer day

*

8 bags herbal tea (Celestial Seasonings Orange, Red or Lemon Zinger Tea)

1 quart boiling water

1 quart fresh orange juice or lemonade

fresh lemon and/or orange slices

crushed ice

sprigs of fresh mint

• Steep the tea bags in boiling water for ten minutes. Discard tea bags.
• Pour juice over tea. Add lemon and/or orange slices and fresh mint sprigs. Refrigerate until well chilled.
• Remove lemon and/or orange slices and mint before serving.
• Pour over crushed ice adding additional fresh fruit slices and sprig of fresh mint. ( 2 quarts)

__________________

DILLY CUCUMBER SANDWICHES

~ What memories are made of

*

Favorite loaf of soft sandwich bread (white or wheat)

1-2 peeled and thinly sliced English cucumbers

thinly sliced sweet onion (optional)

1/4 cup unsalted butter

1/2 cup good mayonnaise

1/2 cup sour cream

1-2 tsp. dried dill weed

coarse salt & cracked pepper

• Place cucumber in colander and sprinkle cucumber with a bit of salt. Let rest.
• Trim crust from bread slices. Slather each slice with soft butter.
• Combine mayonnaise, sour cream and dill. Spread over butter on bread.
• Wipe cucumbers dry and layer on one side of bread. Sprinkle with a bit of salt & pepper. Top with onion, if desired. Sprinkle with additional dill weed. Top with bread slice.
• Cut diagonally and then again to make triangles or in fingers. Wrap and refrigerate before serving.

_______________

LEMON THYME COOKIES

~ A treasured Michigan recipe from Woodland Herb Farm

*

1 cup unsalted butter

1 1/2 cup sugar

2 organic eggs

2 1/2 cups unbleached flour

1 tsp. cream of tartar

1/2 tsp. salt

zest of 1 lemon

3 Tbsp. dried lemon thyme

• Preheat oven to 350-degrees.
• Cream butter and sugar. Add eggs and mix well.
• Sift together flour, cream of tartar and salt.
• Work flour mixture into other mixture until well blended. Stir in lemon zest and thyme. Chill overnight.
• Roll into balls the size of small walnuts. Bake on greased cookie sheet for 10 minutes. (About 3 1/2 dozen)

SIMPLE SUNDAY NIGHT SUMMER SUPPER (A Taste of Provence) ~ GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER / OVEN ROASTED RATATOUILLE

~ Early August garden

______________

GRILLED SKIRT STEAK with ANCHOVY-OLIVE BUTTER

~ Delicious bistro-style steak known as 'onglet' adapted from

PEDALING THROUGH PROVENCE COOKBOOK

*

2 lbs. skirt steak (or flank steak)

3 Tbsp. extra-virgin olive oil

2 Tbsp. herbs de Provence

1 Tbsp. finely chopped rosemary

sea salt and freshly cracked pepper to taste

Anchovy-Olive Butter

8 Tbsp. room temperature unsalted butter

8 drained and coarsely chopped anchovy fillets

1/4 cup pitted and coarsely chopped imported black olives

1 1/2 tsp. fresh thyme blossoms (in bloom) or finely chopped leaves

• Prepare grill.
• Place steak on platter and rub on both sides with olive oil. Sprinkle evenly on both sides with herbes of Provence, rosemary, salt & pepper. Let stand 10-15 minutes.
• Meanwhile, prepare anchovy-olive butter. Place butter in small bowl. Add anchovies and mash with fork. Blend in olives and thyme.
• Grill steak roughly 3-4 minutes per side for fare to medium-rare. Divide steak into four servings and top immediately with generous dollop of anchovy-olive butter. (4 servings)

_________________

OVEN ROASTED RATATOUILLE

~ A simple taste of Provence

*

1 minced clove garlic

3 large thinly sliced onions

4 seeded and quartered assorted colored roasted* peppers

(green, red, orange & yellow)

1 medium 1/4-inch sliced eggplant (Japanese preferable)

2 thinly sliced garlic cloves

3 small 1/4-inch sliced zucchini

2 small 1/4-inch sliced yellow squash

5-6 garden fresh sliced fat Roma tomatoes

coarse salt & coarsely cracked pepper

additional extra-virgin olive oil

1 tsp. chopped fresh thyme

1/2 cup slivered fresh basil

• * In 450-degree oven, roast pepper halves on foil-lined sheet, cut side down, about 15 minutes or until skin loosens. Cool slightly, peel and chop. Set aside.
• Sprinkle salt over zucchini, yellow squash, and eggplant. Let rest for 30 minutes and squeeze out excess water.
• Heat 1/4 cup olive oil in flameproof casserole or large oven-proof skillet. Saute garlic, being careful not to burn. Add onions and cook until translucent. Lift and set aside.
• Layer following vegetables alternately back into casserole or large skillet until all vegetable have been used. Salt & pepper each layer.
• First, sauteed onions & garlic, then roasted peppers, eggplant, sliced garlic, zucchini and yellow squash, and sliced tomatoes. Drizzle with additional olive oil. Sprinkle with fresh thyme and slivered basil.
• Roast lightly covered with foil at 350-degrees for 1 hour or until paring knife tests tender. Let juices rest at least 5 minutes before serving. (Even more delicious eaten the next day).

____________

Note: For the 'authentic' version of REMY'S RATATOUILLE

(Thomas Keller's CONFIT BYALDI)

featured in the delightful Disney movie, RATATOUILLE, visit:

(http://www.whittierdailynews.com/ci_6334231?source=most_emailed)

'LAZY, CRAZY, HAZY DAYS of SUMMER' BRUNCH ~ STRAWBERRY and CUCUMBER BISQUE / LEMONY TOSSED CHICKEN SALAD / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ Geranium collage

_______________

STRAWBERRY and CUCUMBER BISQUE

~ Delightful and refreshing cold soup

*

Creme Fraiche:

1 cup heavy cream

1 cup sour cream

Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours.

1 quart hulled strawberries

3 cups unsweetened apple juice

1 large peeled and seeded English cucumber

3 Tbsp. Crème de Cassis (blackcurrant-flavored liqueur)

fresh mint dusted with powdered sugar

• Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend.
• Transfer to blender and puree. Add 2 cups creme fraiche and Cassis. Blend until smooth. Refrigerate.
• Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings).

____________________

LEMONY TOSSED CHICKEN SALAD

~ Summer flavors blend for a light brunch.

*

juice and zest of 2 fresh lemons

3 Tbsp. extra-virgin olive oil

1/2 cup minced fresh mint

3 Tbsp. minced fresh parsley

2 minced garlic cloves

1/2 tsp. freshly ground pepper

4 shredded or diced cooked chicken breasts

8 seeded and diced plum tomatoes

1 diced orange pepper

1 diced yellow pepper

1 thinly sliced red pepper

2 pepped and cubed avocados

3/4 cup sliced Kalamata olives

6 oz. crumbled feta cheese

6 healthy handfuls mixed salad greens

• Whisk juice and zest of lemons, olive oil, mint, parsley, garlic, and pepper.
• Combine chicken, tomatoes, peppers, onion, avocado, and olives. Toss with dressing and refrigerate 30 minutes.
• Arrange salad greens on chilled plates. Top with chilled chicken mixture. Garnish with feta cheese. (6 servings)

________________________

'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ On the lighter side, these are always a family favorite from

PICNIC! Recipes and Menus for Outdoor Enjoyment

*

1 2/3 cups flour

1/3 cup wheat germ

3/4 cup sugar

1/2 tsp. salt

1 tsp. baking soda

1 1/2 cups MICHIGAN blueberries

(preferably small wild ones)

1 cup buttermilk

2 Tbsp. melted unsalted butter

• Preheat oven to 400-degrees.
• In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed.
• Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes.

HOT! HOT! HOT! ~ LEMONADE CHICKEN / HONEY MUSTARD SLAW with FRESH BASIL / FROZEN 'CREAMSICLE' CAKE

~ Garden Clock

(Mother's Day Gift)

______________

LEMONADE CHICKEN

~ A 'tart' very old standby, perfect for a hot summer evening.

_______

3 lbs. assorted favorite chicken pieces

1 6 oz. can frozen lemonade concentrate, thawed

juice and zest of 1 fresh lemon

1/3 cup soy sauce

2 tsp. celery seed

2 cloves minced garlic (1/4 tsp. garlic powder)

freshly ground cracked pepper to taste

• Combine lemonade concentrate, fresh lemon juice, zest, soy sauce, celery seed, garlic and fresh pepper.
• Marinate chicken in large plastic bag or large container for several hours in refrigerator, turning often.
• Let rest at room temperature while grill fires up. Remove chicken and grill over medium coals for 30 minutes, basting with sauce the final 30 minutes.

_____________________

HONEY MUSTARD SLAW with FRESH BASIL

~ Easy and delicious.

______

8 cups shredded red and green cabbage

2 medium shredded carrots

(or 2 bags prepared cabbage with carrots)

1 large julienne sliced red pepper

1 chopped red onion

1 can sliced black olives (optional)

handful of chopped fresh basil

freshly ground black pepper

8 oz. bottle Newman's Own Light Honey Mustard Dressing

• Combine cabbage, carrots, red pepper, onion, black olives, basil and fresh pepper.
• Pour dressing over cabbage mixture and toss. (8 servings)

________________________

FROZEN 'CREAMSICLE' CAKE

~ Refreshing summer dessert adapted from

'The Ultimate Grilling Issue' Gourmet (June 2002)

__________

16 finely ground shortbread cookies (eg. Lorna Doone)

2 tsp. finely grated fresh orange zest

2 tsp. unsalted butter

1 Tbsp. light corn syrup

1 heaping cup slightly softened orange sorbet or sherbet

1 heaping cup slightly softened good vanilla ice cream or frozen yogurt

finely julienned fresh orange zest for garnish

fresh mint leaves

• Line a 3-1/2 x 7-1/2 (3-1/2 cup) loaf pan with double layer of plastic wrap, allowing a few inches to overhang.
• Melt butter and let cool. Combine cookie crumbs, zest, butter and corn syrup in small bowl. Press mixture into bottom of of pan.
• Spread sorbet or sherbet over crumb crust and freeze 30 minutes.
• Spread softened ice cream or yogurt evenly over first layer of sorbet (sherbet). Cover with plastic wrap and freeze until firm, at least 2 hours.
• Using excess wrap on sides of pan, lift frozen cake and peel off plastic. Garnish with orange zest and mint leaves. Let rest 5 minutes. Cut crosswise into 4 slices.

SUNSET SUPPER ~ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ July sunset (Hubbard Lake)

________________________

PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ A perfect July evening ending

*

1 lb. Italian penne pasta

3 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 tsp. dried red pepper flakes

1 lb. peeled and deveined large shrimp, cut in half lengthwise

1 julienne sliced red pepper

1/4 cup fresh lemon juice

zest of 1 lemon

1/4 cup white wine

1/2 cup julienne sliced fresh basil

coarse sea salt & freshly ground black pepper to taste

Freshly grated Parmesan cheese

• Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender (al dente). Drain and return to pot.
• While pasta is cooking, heat olive oil in large saute pan over medium-high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp.
• Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes.
• Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp, salt, pepper, and fresh basil, adjusting taste adding more lemon if needed. Top with plenty of freshly grated Parmesan cheese. (4 servings)

Wine Note: Why not compliment the evening with a lovely bottle of Michigan sparkling wine. (http://www.lmawby.com/)

___________________________

DRUNKEN FRESH RASPBERRIES

~ Delicious served over rich vanilla ice cream, pound cake or angel food cake.

*

3 1/2-pint containers fresh raspberries

1 healthy cup Framboise (raspberry liqueur)

Combine raspberries and liqueur. Cover and allow to rest at room temperature for several hours. (Can make ahead and refrigerate).

LAKE LIVING ~ GRILLED STEAK SALAD

~ Petunia

________________________

GRILLED STEAK SALAD

~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment

*

3 1/2 lbs. flank steak

1/3 extra-virgin olive oil

1/3 cup tamari or soy sauce

1/3 cup red wine

1 Tbsp. minced ginger

1 clove minced garlic

1 Tbsp. brown sugar

coarse salt & freshly ground black pepper

_____

1/4 cup balsamic vinegar

1-2 Tbsp. horseradish

1 large thinly sliced red onion

6-8 julienned sun-dried tomatoes

1 Tbsp. extra-virgin olive oil

2 Tbsp. sesame oil

freshly ground black pepper

• Score flank steak in crisscross pattern. Place in large oblong baking dish.
• Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
• Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
• While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
• Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.