Posted on 08/17/2017 4:07:35 PM PDT by Jamestown1630
It’s been very humid and muggy here the last few days, and I’ve wanted fresh, crisp, and cold things to eat and drink.
This week’s newsletter from Lee Valley features a kicked–up Bread-and-Butter Pickle:
http://www.leevalley.com/us/newsletters/Gardening/2534/Article3.htm
I’ve been looking through ‘Square Meals’, a delightful book by Jane and Michael Stern which is, as the preface states, "about the friendly foods of childhood and the bygone dishes that were, not so long ago, in the repertoire of every homemaker".
It's a fun book, full of vintage/retro recipes, photos and drawings; and a lot of commentary on the food habits of decades past. In a section on The Cuisine of Suburbia, they describe a 'Luau in your Living Room' which includes this recipe for a cocktail called 'Apricot Slush':
Claire's Apricot Slush
6 oz. frozen Orange Juice Concentrate
6 ox. frozen Lemonade Concentrate
1/2 C. Sugar
6 C. water
1 Pt. Apricot Brandy
Blend and freeze. To serve, scoop 1/2 C. into a glass and fill with 7-Up
Serves 8
Another book I found at the thrift store recently is a tiny 1958 book of French recipes from the Peter Pauper Press: ‘Simple French Cookery’, with recipes compiled by Edna Beilenson. (You can still buy this little book through Amazon.) It included a dish that I’d never heard of, but which is apparently a classic of French Bistro fare: Celeri Remoulade – and it looks like an interesting celeriac alternative to Cole Slaw. Here is the Epicurious updated take on it:
http://www.epicurious.com/recipes/food/views/celery-root-remoulade-11069
-JT
This week: Things Cool, Crisp, and Cold!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Several different pasta salads, pita bread turkey/ham sammiches, fruit and cheese plate.
Oh yeah, I like bread & butter pickles.
We are swimming in delicious tomatoes. Cold lunch - sliced fresh mozzarella topped with a slice of tomato, chiffonaded (is that a word?) fresh picked basil, salt, pepper and a generous slash of Ken’s Northern Italian dressing.
We are swimming in delicious tomatoes. Cold lunch - sliced fresh mozzarella topped with a slice of tomato, chiffonaded (is that a word?) fresh picked basil, salt, pepper and a generous slash of Ken’s Northern Italian dressing.
Speaking of Sports: I’ve been trying all day to remember the name of a guy who has pitched the screwball in recent years. I read an article about him a few years ago, and now can’t remember who he was.
It wasn’t a Hispanic name, and I may be remembering another oddball pitch - I don’t know a lot about baseball, but I’m very interested in ‘persons’; and I thought this guy was very interesting, and I think he was local to MD or DC (???)
Well I’m not into Bball, just football. The Seattle Mariners are abysmal and have been for years. There’s more Seahawks mania than Mariners. I see more Hawks stuff on cars and very little Mariners.
I can enjoy watching a good football game; but baseball is more cerebral.....
(donning flame-suit :-)
Been drinking some sour cherry juice, like the taste only it is too sour and concentrated. So I mix some water and sugar into it and keep a big glass in the fridge. Also will make large pearl tapioca with it.
Just made some plain watermelon jello to see what it tastes like. Saved a recipe from Just A Pinch for a watermelon pie, baked pie shell, 2 cups 1-inch cubed, seeded watermelon pieces folded into 12 oz. Cool Whip and 1 sm packet Watermelon jello dissolved into 1/4 cup of boiling water (never used that little water before). Looks good but I will never get everything made I save recipes for.
Need a lg box lime jello for a 50's recipe I'm looking forward to. Pieces of pears cut up into a mixture of the lime jello and 8 oz. cream cheese. My mom useed to make a cream cheese frosting over 9 pear halves in a square glass dish but I like the light green color and pear pieces.
Finally I need just a couple more things to make this yummy rainbow rotini pasta. Bought some ready made, ingredients say golden Italian dressing, can't find it in non-restaurant size but found an olive-something marinade and some Kraft zesty which ought to do the job. Also the rotini, red onion, grape tomatoes, 2 or more kinds of small cubes of cheese, pieces of green pepper, carrots I have to grate 'cuz can't chew pieces of raw and what else? Olives! Big pimento stuffed green ones and pitted black ones. Could also use the kalamata ones or whatever they are, have a jar in the fridge.
So that's about it for now. But am really hungry for some home-made potato salad, very simple, potatoes cut up, hard boiled eggs, 2 or 3 kinds of mustard, green onions chopped and 1/2 Miracle Whip and 1/2 Hellman's. I have my mom's recipe for double boiler potato salad dressing but it is too sweet, good if you're low of mayo and could cut down the sugar. Maybe i've lost that recipe, haven't seen it for awhile.
LOL. I’ve told my Bball fanatic friends my idea of Hell is tied to a chair having to watch a no-hitter game for all Eternity.
The book I mentioned, ‘Square Meals’, has an entire chapter entitled ‘Jell-O - The Chef’s Magic Powder’.
I remember the Mid-West women I’ve met, who’ve told me that the Jell-O Salad was a mainstay of Church luncheons and dinners that they remember from youth...
My ignorant but persistent love for baseball comes from my memories of my Dad listening to games on the radio.
It seemed to me that the crack of the bat, the subdued background roar of the crowd, the occasional murmur from the announcer, all came together like the sounds of locusts, katydids - the aural essence of a summer night, in the 1950s-60s...
I was making a lot of "inventions" using fruit juice and plain gelatin for awhle. A little healthier and tastier imo.
And I hate orange jello unless made with some tasty juice like orange-pineapple. But I love bread and butter pickles if I can chew them.
Are bread & butter pickle slices the same as the dill slices that come inside burgers? If so I love them inside grilled cheese sandwiches.
So love those!
English cucumbers and red onions make a pretty pickle jar.
My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away. Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days. Serve on sandwiches or grilled hamburgers. Add to chopped salads.
INSTANT SWEET PICKLES
Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil
METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.
FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.
No, Bread-and-Butter pickles are sweet, and you can do them as quick ‘refrigerator pickles’. Here’s the wiki on pickled cukes:
https://en.wikipedia.org/wiki/Pickled_cucumber
Not a cold food post, but I just got a Traeger wood pellet grill, the Texas Elite model. I have tried apple and hickory wood pellets and liked the hickory. Does anyone have helpful suggestions on recipes and wood and cooking directions?
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