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Crisp and cool entertaining


The recipe calls for blueberries but don’t let that stop you from experimenting Now that we’re at mid-summer, warmer weather


makes us long for something cool and refreshing, light and tasty, instead of the hot and heavy fare of winter. And,


Jude’s Kitchen JUDIE STEEVES


we’re in the


middle of


harvest season,


with a wide variety of fruits and vegetables available fresh from the field, orchard and berry patch. What a treat! But, even with the most flavourful, fresh produce


available, I’m always looking for a different way of preparing it, particularly when it comes to entertaining friends and family. Cold soups are an unusual, but taste bud-


tickling, way to serve many different fresh fruits and vegetables, and a great way to serve up a quantity of nutrition in an easy-to-enjoy package. Most of us have probably heard of or tasted the


classic French Vichyssoise, which is a leek and potato soup served chilled, or the Spanish Gazpacho; but there are also chilled soups made from zucchini, cauliflower, carrots, spinach, melons, tomatoes, cucumbers, avocados, corn and more. A deep blue chilled soup made from local blueberries and plain yogurt or sour cream is divine – not just unusual in its dramatic look, but also in flavour.


Once you’ve mastered it, don’t hesitate to turn


your new-found skills to other fresh, local produce and see what combination of flavours you can come up with to re-awaken jaded summer appetites. But don’t stop there. With lots of fresh fruits


now being harvested, try chopping some up to add to a juicy cold drink, along with a pinch of fresh herbs such as mint; or even fresh edible flowers such as those on your herbs, lavender or violets. Toss them into salads, too. Fresh fruit in a green salad makes a delightful combination with little cubes of feta or blue cheese and a few crunchy nuts and fresh herbs. For dessert, think about creating your own ice


cream or frozen yogurt combinations with fresh fruit. It’s especially easy with an electric ice cream machine. Or, make a coulis, a strained puree of fresh fruit,


by crushing the fruit with perhaps a hint of honey or sugar, to pour over ice cream, cake or even a grilled piece of meat. Some of summer’s produce makes delicious and fun containers for food, too, such as melons, hollowed out for a fruit salad, or peppers, for meat fillings. It sure cuts down on the dishes. You can take that a step further when you’re


entertaining casually in the summer, by offering opened pita breads instead of plates, as containers for grilled kabobs; or wraps, buns or even potato skins. For a casual patio party, invite everyone to bring


a favourite treat to share and reduce the workload on the host and hostess. People like to show off and share their favourites. Whatever your choice regarding food, do try to


prepare dishes ahead of time so you can relax and enjoy your guests and your party, too.


Chilled blueberry soup and parmesan crisps – perfect for light summer eating. JUDIE STEEVES PHOTO CHILLED BLUEBERRY SOUP


Your guests will be floored by this dramatic, colourful, cool summer soup. It’s one they won’t soon forget. It looks sleek and sophisticated, but it’s actually pretty simple to make.


2 c. (500 ml) blueberries 1/4 c. (60 ml) sugar zest of 1 lemon 6 cloves


glug of dry white wine sprigs of fresh mint


1 1/2 c. (310 ml) water


2 tbsp. (30 ml) fresh ginger 1 cinnamon stick


1/4 tsp. (1 ml) allspice 1 c. (250 ml) plain yogurt


• Wash blueberries and heat in a saucepan with the water and sugar until it all begins to bubble. Turn the heat right down to a simmer.


• Meanwhile peel and coarsely chop fresh ginger and add, along with the zest, cut in long strips, from one lemon, a cinnamon stick, whole cloves and allspice. • Simmer this mixture for 15 minutes then turn off the heat and let it sit for 10 minutes or so before removing the lemon peel and cinnamon stick. • Once cooled, pour into a blender or food processor and puree. • Chill for a couple of hours. • Just before serving, add a glug of dry, white wine and most of the plain yogurt to the spiced blueberry mixture and blend well. Reserve enough yogurt to add a small dollop to the top of each bowl, with a sprig of fresh mint.


• You may substitute sour cream for the yogurt. • Makes four bowls.


PARMESAN CHEESE CRISPS


These are simple to make, but delicious to eat: nice and crispy and with lots of flavour. These are best baked on silicone baking mats so they don’t stick, but parchment paper also works well.


3/4 c. (180 ml) shredded Parmesan cheese 1 tsp. (5 ml) sesame seeds


1 tsp. (5 ml) poppy seeds


• Pre-heat oven to 400 F. • Finely shred fresh parmesan or asiago cheese and combine with the seeds in a small bowl. • Cover a baking sheet with a silicone baking mat or parchment paper and form rounds from spoonfuls of the cheese mixture, a couple of inches apart on the sheet.


• Flatten the cheese mix, like cookies. • Bake until lightly browned, about 12 to 14 minutes. • Cool them on the cookie sheet and then carefully lift them onto a serving dish or for storage in an airtight container.


• They should stay crisp for a few days. • Makes a dozen or so.


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COUNTRY LIFE IN BC • AUGUST 2018


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