Entertain outdoors. Pair tomatoes and oranges for a scrumptious soup
Ingredients 6 tbsp. unsalted butter 1 large onion 1 carrot 3 sticks celery 4 pounds tomatoes 2 quarts chicken stock 1 tsp. salt 1 tsp. black pepper (ground) ½ tsp. baking soda 2 oranges (rind of one orange, juice of two) 1 cup half and half cream
Melt the butter in a large pot; peel and chop onion, carrot and
celery. Place in the pot and simmer gently. When the onion is clear, add the chicken stock. Bring to a boil and then add the remain- ing ingredients, except the cream. Simmer for about an hour, then remove from heat. Two options here: You can either add the cream and, using a
blender, blend the ingredients to a pulp-like consistency, giving a heavy texture to the soup. Serve with croutons and garnish with fresh parsley. Or you can proceed as above, but after blending pour the soup
through a colander and then sieve to give a consommé-type substance. Garnish with croutons and fresh parsley. This could be served as a lunch or an appetizer over fresh, warm
French bread. Shrimp salad with melon balls
Ingredients 2 melons 1 head of lettuce 2 tomatoes 1 sprig of green onions 2 lemons 1 cucumber A few sprigs of parsley 2 beets, thinly sliced
Sauce Marie Rose 2 tbsp. mayonnaise 1½ tbsp. tomato ketchup 1 tsp. Worcestershire sauce A pinch of salt and pepper
Cut the melon in half and remove all the seeds. With a melon baller,
scoop into the melon and create little balls, cutting as close to the skin as possible. Wash the shrimp in cold water and dry. Shred the lettuce, slice the
tomato and cucumber. Chop the green onions. Now to put it all togeth- er.
Place several melon balls in the base of the carved-out melon. Add
some shredded lettuce followed by a layer of shrimp. The cucumber and tomato can be positioned around what is now a melon cup and a little sauce should be drizzled on the shrimp. The final decoration is a little parsley for contrast. Serve, and watch your guests enjoy.
Allie Szarkiewicz
Independent Epicure Consultant Good Food Real Fast
Call/Text 204-229-7283
epicurewithallie@shaw.ca
www.allieszarkiewicz.myepicure.com Follow me on Facebook: Epicure with Allie
™
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