This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine.
The Lazy Front Porch Supper menu includes: Pickled Red Onions with Cilantro, Corn and Haricots Verts in Lime Shallot Butter, Heirloom Tomatoes with Bacon, Blue Cheese and Basil, Shellfish Watermelon Ceviche, Grilled Steaks with Red Chile Sauce, and Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream.
Summer squash is also excellent in this recipe, although the coloring of the final product is not quite as distinctive. If you're one of those ambitious gardeners who plants both types of squash, try using both in this pickle at the same time.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
So light, creamy and fresh, the ravioli have the subtlest of sauces.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Chinese pickles are a cook's great cheat. In an elaborate Chinese menu, they save you from having to pull off time-consuming appetizers while they tune up palates for what's to come. Although these pickles are Chinese in origin, they happily pair up with a burger, a bowl of beans, or a plate of grilled chicken.
Saucisson, a dried sausage of the salami type, is usually made with pork in France. There are dozens of different kinds of saucisson in the markets throughout the country, some smoked, some done only with pork, some made with a mixture of pork and beef, and some containing lamb meat. In Lyon, a special dried sausage used to be made years ago from a combination of donkey meat and pork.
Everyone in the South seems to love cheese straws - the thin, crisp pastry sticks with the tang of cayenne and sharp cheddar - and they are always served at cocktail parties and church socials alike. They are almost mandatory at weddings: I remember receptions where the only fare was a silver compote of cheese straws, another of mints, and the wedding cake. Usually cheese-straw dough is piped from a cookie press and snipped into short lengths. Miss Lewis uses the simple technique of rolling out the dough and slicing off the “straws.” Cheese straws improve as the flavors mellow, so make them a day before serving, if possible. A tin of cheese straws makes an excellent hostess gift.
Anything you do with this broth will make you proud. Sip it by the cup for a lift; simmer it into soups, stews, pilafs, curries and sauces.