Poolside Potluck Dinner

Cocktails and wine were served.

I made a raspberry lemonade punch

which was a surprising hit

and had to be replenished several times.

Guests brought a variety of appetizers

which included

cheese and crackers

guacamole and crackers

an antipasti

cream cheese and pepper jelly

and this delcious tray of seafood sandwiches and a variety of different ham sandwiches.

Ed roasted a large pork with sausage stuffing.

He also made baked fish.

Guests contributed stuffed peppers and a variety of salads.

Unfortunately, because I was busy putting finishing touches on my desserts I did not photograph the main meal.

I contributed three homemade desserts with an emphasis on summer fruits.

Plum Blueberry Upside Down Cake

Peaches and Cherries Almond Tart

Mascarpone Filled Cake with Sherried Fruits

I am usually behind the camera,

but here I am

presiding over my desserts

(with my eyes closed).

Happy Birthdays, Cissy and Gerry

Cissy and Gerry's birthdays are a week apart in August and, traditionally we have had a poolside lunch for the past several years.







The menu

Connor and Uniqua make everyone a

raspberry-lime rickey

as Riley looks on

Gerry is wedded to his cellphone

I made a non-alcoholic cocktail

by pureeing a honeydew melon

then pushing it through a fine sieve.

I added fresh lime juice and pure water

Served over ice

and fresh raspberries it is called

Honeydew Aqua Fresca

First course,
Cold blueberry Soup

Served in a chilled glass

Meanwhile Connor and Uniqua

are in the kitchen

preparing the shish kabobs

To the grill.

What a nice smile!

The shish kabobs

were perfectly cooked

and everone raved about the lamb.

Heirloom Tomato Salad

with homemade vinaigraitte

and fresh oregano from my herb garden.

Delicious, and such a subtle medley of tastes.

Ciabatta bread

Brown rice with dates, apricots, raisins, and cashew nuts.

and Raita

made with Greek yogurt, cucumber, tomatoes,

cumin, and paprika.

My plate

Ed and Mary returned from Cape Cod

in time to join us for lunch.

Riley

Finally,

Peaches and Cream

Birthday cake

Fillet of Flounder for One

Based on a recipe of Judith Jones

Assemble the ingredients:

2 small fillets of fresh flounder

carrot

zucchini

potatoes

ginger root

fresh herbs from my garden

white wine (I used vermouth because it was all I had on hand).

I roasted slices of the potato in a 425 degree oven for 10 minutes.

I placed the fillets on a piece of parchment

and placed the potato, julienne strips of the carrot and zucchini, 3 small slices of ginger, and the fresh herbs on top of the fish.

A splash of wine and salt and pepper.

I sealed the parchment into a packet

and baked for 12 minutes in the 425 degree oven.



I served the packet on a wooden plate.

Cooked to perfection

and very good.

For dessert, a dish of blackberry cabernet sorbet.

Yes there was cabernet in the sorbet and the flavor was quite strong.

Very sophisticated, I think.

Cold Blueberry Soup on a Hot Summer Day

The ingredients:

3/4 cup blueberries

1 1/2 tablespoons maple syrup

2 tablespoons orange juice

pinch of ground cinnamon

a few drops of lemon juice

3/4 cup half-and-half

Place a glass bowl in freezer to chill.

Bring blueberries, maple syrup, orange juice, and cinnamon to a boil.




Puree

Add a few drops of lemon juice,

and chill.

Just before eating, stir in the half-and-half.

Pour into the chilled bowl

and enjoy.

thanks again to

Judith Jones, author of "The Pleasures of Cooking for One".

Cheese Souffle for One

Yes, its me and Judith again.

Judith Jones, author of "The Pleasures of Cooking for One".

I must admit that I am having fun with this book.

First butter a small ramekin and sprinkle parmesan cheese on the sides and bottom.
Preheat oven to 425 degrees.

Melt 2 tsp butter in small pan.


Stir in 1 tlbs all purpose flour and cook over low heat for 1 minute.



Pour in 1/3 cup milk and whisk vigorously.
Cook for minute, stirring constantly
as the sauce thickens.





Season with large pinch of salt and small pinch of paprika.





Remove from heat and whisk in 1 egg yolk.

Beat two egg whites in clean bowl until soft peaks form.

Add a dollop of the egg whites to the sauce and mix in with half of the 1/3 cup of grated cheddar cheese.

Fold in the rest of the egg whites and transfer to the prepared ramekin.

(See the note below)

Note (First I didn't notice the instruction to reduce oven heat to 375 degrees.

More importantly, I see the second half of the cheese still sitting on the counter.)


I retrieve the souffle from the oven and fold in the remaining cheese.

Bake for 18 minutes until the top is lightly browned.


The souffle did not rise quite as high as I had hoped for.

(I wonder why?)

Actually, my first attempt at a souffle was very satisfying.

It was delicious and very filling.