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August menus.

Abundance of fruit is the driving force behind our August menus. To take advantage of the various berries and stone fruit available now, the classic fruit shortcake provides an ideal foundation. But, for a change, try it as the main course for a refreshing brunch or supper.

Mountains of melons inspire you to use them with abandon. An appetizing way to enjoy their sweet succulence is to cut small ones in half to use as bowls for other foods--such as chicken salad.

SHORTCAKE SPREE

Bloody Marys Miniature Tacos Salsa Summer Fruit Shortcakes Spearmint Iced Tea

Begin the meal with bloody or virgin Marys to sip as you nibble tiny tacos dipped in purchased salsa. You'll find miniature tacos in supermarket freezers.

Fruit shortcake functions as main course and dessert. Guests fill their own according to preferences.

To make spearmint tea, pour hot water over spearmint sprigs (allow 2 sprigs for each serving) and loose or bagged tea (if using loose tea, allow about 1 tea spoon for each cup, or use 1 bag for every 2 cups). Let tea and mint steep about 15 minutes. Pour over ice. Any tea will work; choose one of your favorites.

Summer Fruit Shortcakes

About 6 pounds firm ripe freestone peaches (yellow or white flesh)

2 tablespoons lemon juice

5 cups strawberries,

rinsed, hulled, and

halved

2 cups blueberries, rinsed

and drained

Garden shortcake

wedges (recipe follows)

2 to 3 cups softly whipped

cream

Powdered sugar

(optional)

In a 3- to 4-quart pan, bring about 2 quarts water to a boil. Immerse peaches, 2 or 3 at a time, just until skin pulls free easily (to test, make a nick in skin and pull), 15 to 60 seconds. Lift out with a slotted spoon. Let cool slightly, then pull off skin and slice peaches; discard skin and pits. Gently mix slices with lemon juice. If making ahead, cover and chill up to 2 hours

To serve, present peaches, strawberries, and blueberries, together or in separate bowls. Also offer shortcake wedges, whipped cream, and powdered sugar. Let guests assemble their own shortcakes, spooning fruits and cream between split wedges of shortcake. Sprinkle with powdered sugar to taste. Serves 8.--Barbara Lewis, San Mateo, California Per wedge with 2 cups fruit and 1/4 cup whipped cream 557 cal.(37 percent from fat); 9.5 g protein; 23 g fat (14 g sat.); 83 g carbo.; 528 mg sodium; 70 mg chol.

Garden shortcake wedges. Combine 3 cups all purpose flour, 2 tablespoons sugar, 4 1/2 teaspoons baking powder, and 1/2 teaspoon salt. With a pastry blender or knife, cut in 1/2 cup (1/4 lb.) butter or margarine until mixture resembles coarse crumbs. (If making ahead, cover and chill up to 1 day.) Add 1 1/4 cups milk: stir just until dough sticks together.

Lightly oil and flour a 10-inch round on a 12- by 15 inch baking sheet. Spoon dough into center of floured area and press into a 9-inch round. Cut dough into 8 wedges, leaving wedges in place. Bake in a 450[degrees] oven until golden brown, about 15 minutes. Transfer to a rack; pull wedges apart, slice horizontally into halves, and serve warm or cool.

CHICKEN SALAD BRUNCH

Chicken Salad in Cantaloupe Halves Oatmeal Muffins

For cantaloupe bowls that are steady, slice off a little of the rounded bottom of each melon half.

Chicken Salad in Cantaloupe Halves

1 small (about 6-oz.)

yellow bell pepper

1 medium-size (about 1-lb.)

firm-ripe papaya

3 cups (about 3/4 lb.)

shredded cooked

chicken

1/4 cup minced fresh

cilantro (coriander)

leaves

2 tablespoons drained

canned capers

2 teaspoons grated lime

peel

1/4 cup each lime juice and

orange juice

2 small cantaloupes (each

about 2 1/4 lb.), cut into

halves and seeded

Lime wedges (optional)

Salt and pepper

Stem and seed bell pep per; finely dice pepper. Cut papaya into halves and discard seed; peel fruit and cut into about 3/a-inch cubes.

Combine bell pepper, papaya, chicken, cilantro, and capers. (If making ahead, cover and chill up to 4 hours.) Stir together lime peel, lime juice, and orange juice. Pour citrus juices over chicken mixture; stir to mix. Spoon chicken equally into melon halves; garnish with lime. Add salt and pepper to taste. Serves 4. Per serving: 301 cal. (22 percent from fat); 28 g protein; 7.2 g fat (1.8 g sat.); 34 g carbo.; 212 mg sodium; 76 mg chol.

To use our nutrition information

Sunset recipes contain nutrition information based on the most current data available from the USDA for calorie count; grams of protein, total fat (including saturated fat), and carbohydrate; and milligrams of sodium and cholesterol.

This analysis is usually given for a single serving, based on the largest number of servings listed for the recipe. Or it's for a specific amount, such as per tablespoon (for sauces), or by a unit, as per cookie.

The nutrition analysis does not include optional ingredients or those for which no specific amount is stated (salt added to taste, for example). If an ingredient is listed with an alternative, the figures are calculated using the first choice or a comparable food. Likewise, if a range is given for the amount of an ingredient (such as 1/2 to 1 cup butter), values are figured on the first, lower amount.

Recipes using regular-strength chicken broth are based on the sodium content of salt free homemade or canned broth. If you use canned salted chicken broth, the sodium content will be higher.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:menus and recipes
Author:Bateson, Betsy Reynolds
Publication:Sunset
Date:Aug 1, 1993
Words:926
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