Gourmet refreshment
When the balmy air meets the Summer sun, and a cool breeze is something that fantasties are made of, there is nothing better than sitting out with a cold glass of a refreshing beverage and a good read.
I was so excited to pick up the June 2006 issue of Gourmet Magazine because it was all about Summer parties, and I love Summer parties. My favorite part? Cooking for them, and then watching everyone eat what I made.
The magazine has a number of sample menus for family reunions, tiki parties and other fun outdoor events. The pictures are phenomenal.
Here is a sample of the recipes I’ve bookmarked for future usage:
- Soy-Glazed Beef Burger
- Cucumber, Tomato and Pineapple Salad with Asian Dressing
- Chipotle-Lime Grilled Chicken
- Pasta with Kielbasa and Swiss Chard
- Chicken Sates
- Salt and Vinegar Potato Salad
The first recipe I decided to sample was for Blackberry Limeade. Since I was unable to locate good limes or a large enough bottle of lime juice to make it, I substituted lemon juice. It’s a good drink, best taken in small quantities because it’s rather sweet. It reminds me of a Sweettart candy, actually (and I already lowered the amount of sugar in the recipe!).
Blackberry Lemonade
adapted from Gourmet Magazine
2 cups lemon juice (if using fresh, this is about 8 to 12 lemons)
1 1/2 cups superfine granulated sugar
1 quart cold water
2 tablespoon blackberry syrup (see below for instructions on how to make at home)
Combine all ingredients in a large pitcher and stir well. Serve over ice.
Blackberry Syrup
Adapted from Gourmet Magazine
In a small saucepan, combine 1/4 cup blackberry jam or preserves with 1 tablespoon water. Heat over medium heat, stirring until dissolved. Push mixture through a sieve and store in a covered container in the fridge for up to a week.
