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
Yes! Dried, seasoned Marzanos are so good. I soak mine in red wine for a couple ours before drying.
Yummo! it is like the only way to preserve it.
Oh, rats. I get such a big kick out of seeing close-ups of the pitcher, with steely eye, chewing his gum, or spitting his chaw..
I still miss the radio and its a dying thing.
Sorry you’re in that muggy heat. We are enjoying the coolest week all summer, under 90 all week. It is magnificent. Even in the low 70s in the evening.
The celeriac: I know it well. When I lived in Switzerland many restaurant suppers came with a salad of julienned carrots next to one of julienned celeriac. I had no idea what it was at first. They usually had very little mayo, just enough to give it a slight flavor. I grew quite used to these standard median fare salads.
Yes, They are great writers on Food.
Wish you could email me a Lobster Roll ;-)
Mmmm, fresh tomatoes! When I ate bread, I’d love a cold sliced cheese sandwich with mayo and big slices of still warm home grown tomato, and sprinkled with salt and red pepper flakes, on good sourdough. I can still taste that goodness.
I collect old radios - not antique ones, but the kind you could buy over the last thirty years; and stockpile batteries for them.
I’ve read that new cars will eventually have no radios in them! I won’t want a car like that...
Liz, I never filled the strawberry vanilla cupcakes. I guess I didn’t need to... the birthday girl is still eating one for dessert every night and she eats the CAKE PART FIRST and then the frosting. That is a huge compliment!
But what to do with all that fresh strawberry purée, and the two cartons of mascarpone?? Yesterday, I decided to Just Do It. Whipped them together with a little sugar. Then I poured it into a big soufflé dish and placed it in the freezer. (It would be excellent with a little liquor of some kind in it but we don’t have anyone here to appreciate that.).
All I can say is it tastes like what ice cream wants to be when it grows up!!!
Worth the wait.
Moody's Cafe has the best Bluebery pie
We also make fruit juice gelatin. It’s so easy. You don’t even need extra sugar and it’s quite refreshing. can add fresh fruit of course.
Amazing recipe. Freezing pureed berries and luscious mascarpone. Perfection in a soufflé dish.
hm....gazpacho....
I started making fermented vegetables and was scared to do it just with salt. So I used a starter culture packet. I did a mixed cauliflower that came out really good, and a sauerkraut.
http://www.culturesforhealth.com/natural-fermentation/fermentation-ingredients.html
I still love good radio.
We’ve actually had a pretty good summer, after a couple of weeks of heat last month. The problem is that little thunderstorms come, and turn the ground heat into humidity - and fog. Yesterday was very foggy.
The problem with celeriac is peeling it. Once you’ve got that down, you’re home free.
I can’t go to sleep without it.
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