Sunday Suppers: Summer’s Bounty

Sunday Suppers.
Revel in summertime bounty.
Corn.  Tomato.  Baby Greens.
Simple.  Savory.  Sophisticated.
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Chilled Corn and Buttermilk Soup
Lemony Crab Salad with Baby Greens
Tomato, Goat Cheese and Onion Tart
                      Frozen Creamsicle Cake
Enjoy the best of summery goodness….
Soak the corn cobs in the broth to amplify flavor.
Serve with savory crostini or onion-y cornbread.
Chilled Corn and Buttermilk Soup
6 large ears fresh corn, husked
1 tablespoon vegetable oil
1/2 cup chopped shallots (about 3 large)
2 tablespoons coarsely grated peeled fresh ginger
2 garlic cloves, minced
6 cups low-salt chicken broth
1 cup buttermilk
Additional buttermilk
Chopped fresh chives
Cut corn kernels off cobs; transfer kernels to large bowl. Scrape cobs over bowl with knife to remove any remaining bits of corn and milky liquid. Break cobs in half crosswise and reserve. Heat oil in heavy large saucepan over medium-high heat. Add shallots, ginger, and garlic; sauté until shallots begin to soften, about 2 minutes. Add corn and any accumulated liquid in bowl. Cook until heated through, stirring occasionally,
about 3 minutes. Add cobs and broth.
Bring soup to boil; reduce heat to low, cover pan, and simmer until corn is very tender,
about 30 minutes. Discard cobs. Working in batches, puree soup in blender. Transfer to large bowl. Stir 1 cup buttermilk into soup. Cover and refrigerate until chilled–
at least 3 hours. (Can be made 1 day ahead. Keep chilled.) Season soup to taste with salt and pepper. Divide soup among 8 bowls–
or small plate ratio. Drizzle with buttermilk, dust with chives, and serve.
Simple, but savory.
Lemony Crab Salad with Baby Greens
1 pound fresh crabmeat, picked over
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced fresh Italian parsley
1 5-ounce package mixed baby greens
(about 8 cups)
1/4 cup extra-virgin olive oil
In large nonmetallic bowl, toss the first
4 ingredients to combine.
Season to taste with salt and pepper.
Toss greens with 1/4 cup olive oil in large bowl; season to taste with salt.
Divide among 4 plates. Mound crab on greens and serve.
A charming summery classic.
Tomato, Goat Cheese and Onion Tart
1 (9-inch) prepared pie dough, thawed if frozen (not pie shells)
3 tablespoons olive oil
1 large onion, very thinly sliced
6 oz crumbled goat cheese (1 1/3 cups)
1 lb plum tomatoes, thinly sliced crosswise
Preheat oven to 375°F.
If necessary, roll out dough on a lightly floured surface into an 11-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Line tart shell with foil and fill with pie weights. Bake in middle of oven until pastry is pale golden around rim, about 20 minutes. Carefully remove weights and foil and bake until golden all over, 8 to 10 minutes more. Cool in pan on a rack.  While tart shell is baking, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, then cook onion with salt and black pepper to taste, stirring frequently, until golden brown, 15 to 20 minutes.
Preheat broiler.  Spread onion over bottom of tart shell and top with 1 rounded cup goat cheese. Arrange tomatoes, slightly overlapping, in concentric circles over cheese. Sprinkle with remaining cheese and salt and pepper to taste and drizzle with remaining tablespoon oil. Put foil over edge of crust–to prevent overbrowning.  Put tart pan on a baking sheet and broil tart about 7 inches from heat until cheese starts to brown slightly, 3 to 4 minutes.
A festively frosty finale!
Frozen Creamsicle Cake
16 low-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt
Trim: finely julienned fresh orange zest
Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan.
Spread sorbet evenly over crumb crust and freeze 30 minutes to harden. While sorbet is freezing, slightly soften frozen yogurt.  Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours. Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices.
If it’s on the menu…the Menu Shoppe has it covered.
Visit our online store today.
This entry was posted in ice cream, salads, seafood, soups, supper, tarts and tagged , , , , , , , . Bookmark the permalink.

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