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June 22, 2001/Tamuz 1, 5761, Vol. 53, No.38
Beat the summer heat the healthy wayNoshing
When the mercury rises, the opportunity to indulge in light meals and chilled snacks presents itself. Whether entertaining guests, picnicking, attending a Diamondbacks game or simply hanging out in an air-conditioned home, it's almost natural to crave foods in the summertime that cool the palate and the body. |
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1/4 cup red wine vinegar 1/4 cup sugar 1 Tbsp. vegetable oil 1/2 tsp. poppy seeds 4 cups torn fresh spinach 1 small red onion, thinly sliced in rings 11 ounces mandarin orange segments, drained 8 ounces sliced water chestnuts, drained 6 ounces canned salmon, drained |
In a small bowl, combine vinegar, sugar, oil and poppy seeds. Set dressing aside. Place spinach in a shallow salad bowl. Combine onions, mandarin oranges and water chestnuts over spinach. Spoon on the salmon. Pour on dressing and toss.
Summer Tomato Salad (Dairy)
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1 large red onion, thinly sliced 1/2 cup distilled white vinegar 1/2 cup olive oil 1 Tbsp. Chef Paul Prudhomme's Vegetable Magic 6 medium vine-ripened tomatoes, thinly sliced 6 ounces grated provolone cheese |
Place onion slices in small mixing bowl. In a small saucepan, bring vinegar to a boil. As soon as it boils, pour it over onions. Let sit until cool. Drain the vinegar into a food processor or blender; set onions aside. With the machine running, add olive oil in a slow, steady stream until all has been added and mixture is pale and creamy. Add Vegetable Magic and process a few seconds more. Place tomato slices on each serving plate. Arrange onions on top of tomatoes and sprinkle the cheese over onions. Drizzle 2 Tbsp. of the vinaigrette on each tomato just before serving.
Chocolate Chiffon Pie (Dairy)
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Two 1-ounce squares unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk (not evaporated milk) 1 envelope unflavored kosher gelatin 1/3 cup water 1/2 tsp. vanilla extract 1 cup whipping cream, whipped 1 (6-ounce) chocolate or graham cracker crumb pie crust additional whipped cream |
In a heavy saucepan over low heat, melt chocolate with sweetened condensed milk. Remove from heat. In a small saucepan sprinkle gelatin over water; let stand 1 minute over low heat. Stir until gelatin dissolves. Stir gelatin into chocolate mixture. Add vanilla. Cool to room temperature. Fold in 1 cup whipped cream. Spread into crust. Chill 3 hours or until set. Garnish with additional whipped cream. Store in refrigerator.
Blackberry-Lemon Ice Cream (Dairy)
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2 cups fresh or thawed frozen unsweetened blackberries, mashed 1 can (14 ounces) sweetened condensed milk (not evaporated milk) 1/4 cup lemon juice from concentrate 1 tsp. grated lemon rind, optional 3 cups half-and-half |
In a large bowl, combine blackberries, sweetened condensed milk, lemon juice and rind, if desired. Stir in half-and-half. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.
Fruit Meltdown Popsicle Treats (Pareve)
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2 cups strawberries or other fruit 1 cup cold water 1/3 cup sugar 1/4 cup lemon juice from concentrate 10 (3-ounce) paper cups 10 Popsicle sticks |
Place strawberries (or other fruit), water, sugar and lemon juice in blender. Blend until smooth. Pour mixture into cups, filling until almost full. Place cups on a tray and freeze 30 minutes or until just firm. Place sticks in the middle of each cup. Continue to freeze until solid. Remove from cups and serve.