Sunday Supper: Pithy. And Peachy!

Sunday Supper.
Peachy idea.  
Celebrating summertime bounty.
Chilled Melon Soup
Peach and Mint Caprese Salad
Tagliatelle with Fresh Corn Pesto
Limoncello Gelato
The Menu Shoppe has it covered…
great tips for great menus…
and good times with good company.
Make a splash!
Drizzle some amaretto or frangelico.
Chilled Melon Soup
2 cups chopped fresh cantaloupe
1 1/2 cups chopped fresh mango (about 2 medium)
1 tablespoon lemon juice
1/2 teaspoon almond extract
1 cup fat-free half-and-half
1/4 cup cream of coconut
1 tablespoon + 1 teaspoon flaked coconut, toasted
Combine first 6 ingredients in container of an electric blender. Cover and process until smooth, stopping once to scrape down sides. Cover and chill 1 hour.
To serve, ladle 1 cup soup into each of
4 individual serving bowls; sprinkle each with 1 teaspoon toasted coconut.
A sweet twist on a classic.
Peach and Mint Caprese Salad
with Curry Vinaigrette
1/2 tablespoon Madras curry powder
1/2 cup extra-virgin olive oil
1/2 cup Champagne vinegar
1/2 teaspoon mild honey
4 balls mozzarella (8 oz. each, preferably buffalo’s milk )
4 large firm-ripe yellow or white peaches, rinsed but not peeled
10 to 12 sprigs fresh mint
10 to 12 sprigs fresh basil
Sea salt
Freshly ground black pepper
In a dry (not nonstick) skillet, toast curry powder over medium heat, stirring constantly, until fragrant, a shade darker, and just starting to smoke, 2 minutes. Transfer to a bowl; let cool briefly. Whisk in olive oil, vinegar, and honey. Set aside. Slice mozzarella into 1/2-in.-thick pieces and set aside. Peel peaches, cut in half lengthwise, and remove pits. Set each half flat on cutting board and slice into 1/2-in.-thick half-moons; set aside. Pluck mint and basil leaves from stems and set aside.  Set out 8 small plates or flattish bowls and build a loose tower of salad on each: Lay a couple of pieces of peach in center, top with a leaf or two of mint and basil, drape on a piece of mozzarella, or repeat layering 2 or 3 times. Top each stack with 2 peach slices and a sprig of mint. Drizzle with curry vinaigrette, season with salt and pepper, and scatter a few mint and basil leaves on each plate.
Does it get any better than this?
Pasta + summer’s bounty corn.
Tagliatelle with Fresh Corn Pesto
8 ounces tagliatelle
4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from 6 ears)
1 large garlic clove, minced
1 1/4 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/3 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese + additional for serving
1/3 cup extra-virgin olive oil
3/4 cup coarsely torn fresh basil leaves, divided
Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.  Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.  Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon.
Serve pasta, passing additional grated Parmesan alongside.
A fitting finale. Light, luscious…and cool.
Limoncello Gelato
2 cups heavy whipping cream
1/2 cup whole milk
1/4 cup buttermilk
1/4 cup mascarpone cheese
4 coffee beans
1 teaspoon finely grated lemon peel
1 vanilla bean, split lengthwise
4 large egg yolks
1/2 cup sugar
2 tablespoons fresh lemon juice
Whisk first 6 ingredients in large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium-high heat until bubbles form at edges, stirring occasionally. Remove from heat, cover, and let steep 15 minutes. Whisk egg yolks, sugar, and lemon juice in large bowl until thick and smooth. Slowly whisk warm cream mixture into yolk mixture. Return custard to same saucepan. Stir over medium heat until custard thickens enough to coat spoon and thermometer registers 180°F, about
6 minutes; do not boil. Pour custard into medium bowl. Stir in 1/4 cup limoncello.
Chill custard until cold, stirring occasionally, at least 4 hours.
NOTE: Can be made 1 day ahead. Cover and keep chilled.
Process custard in ice cream maker according to instructions. Transfer to container; cover and freeze up to 2 days. Scoop gelato into glasses.
Drizzle with additional limoncello and serve.
If it’s on the menu…the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
This entry was posted in cheeses, desserts, fruits, ice cream, pasta, salads, small plates, soups, supper and tagged , , , , . Bookmark the permalink.

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