Recipes for July 10, 2011
These two recipes will be a refreshing beginning to your summer entertaining. Ingredients are available now.
1 English cucumber*, partially peeled 1/2 cup cold water
3 cups ice cubes 1/4 teaspoon fine-grain sea salt
1/3 cup honey* Juice of 1/2 lime, or more to taste
1/4 teaspoon fine-grain sea salt
In a blender, combine the cucumber, water, ice, honey, lime juice, and salt. Pulse until completely smooth and frosty, and free of any ice chunks or honey globs. Taste and add more lime juice, if you like. Makes one large pitcher.
From Super Natural Every Day - Heidi Swanson - 2011
4 eggs, hard cooked* 1 pound small beets*, roasted
2 teaspoons sugar 5 teaspoons apple cider vinegar
4 slices sourdough bread* 6 tablespoons olive oil
1 tablespoon Dijon mustard 3 tablespoons chopped, fresh dill*
Salt & pepper
Roast beets. Peel and chop eggs. Set aside. Preheat broiler. Slice the bread in half and brush with a little of the oil and toast under the broiler until crisp and golden. Dice beets quit small and place in a bowl. Mix in half the sugar and 1 teaspoon of the vinegar and season to taste with salt and pepper. Drizzle 1 teaspoon of the oil over the beets. Whisk together the remaining vinegar and sugar with the mustard and salt and pepper to taste. Gradually whisk in the remaining oil to make a thick dressing. Stir in the dill and taste for seasoning. It should be sweet and mustardy with a sharpness. Add more sugar or vinegar if you like. Stir in the beets.
Turn the bread over and cover the slices with the beets right up to the crusts. Glaze the beets under the broiler for 2 - 3 minutes until browned in places. Top with chopped egg and drizzle with a little dressing. The beets, eggs, and dressing can be prepared ahead of time. Assemble right before serving. Serves 4.
Irish Pub Cooking from LOVE FOOD - an imprint of Parragon Books LDT.