Well I think its safe to say that summer has finally arrived, we’ve waited long enough for it so now that it’s here we should be making the most of it. That means BBQ’s, garden parties, sunbathing, days out and of course good Food & Drink.
I’ve put together a list of our favourite summer recipes that are sure to have the whole family wanting more.
By Martha Stewart
Kick off any gathering with a refreshing summer sip — this colorful lemonade-stand upgrade is sure to hit the spot.
- 3/4 cup sugar
- 10 ounces strawberries
- 6 lemons, very thinly sliced
- 1 lime, very thinly sliced
- In a large pot, combine sugar, strawberries, lemons and lime. Mash with a potato masher, 5 minutes. Stir in 6 cups water and let sit 30 minutes. Pour through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible; discard solids. Serve over ice.
This drink can be refrigerated for up to 3 days — add garnish and ice before serving. Try using canning jars in place of pitchers or glasses for a casual party.
Pomegranate Ice Cream
By Mari Levine
Makes about 1 quart
- 14 ounces pomegranate juice
- 1 teaspoon fresh lime juice
- ¾ cup sugar
- ½ teaspoon kosher salt
- 6 large egg yolks
- 1¾ cups heavy cream
- ½ cup pomegranate seeds
1. Simmer 5 ounces of pomegranate juice in small saucepan over medium-low heat until reduced by half, about 5 minutes. Transfer to bowl, add to remaining 9 ounces pomegranate juice, and stir in lime juice.
2. Place fine-mesh strainer over medium bowl. Prepare ice bath in large bowl.
3. Whisk together sugar, salt and egg yolks in medium saucepan. Whisk in cream and cook, stirring constantly, over medium-low heat until mixture registers 180 degrees.
4. Pour custard through strainer set over medium bowl. Whisk in pomegranate juice mixture, and set in ice bath. Allow to cool to room temperature, then cover and refrigerate at least 8 hours.
5. Transfer to ice cream maker. Freeze in ice cream maker according to manufacturer’s instructions. Once ice cream starts to thicken, add pomegranate seeds. Transfer to glass or plastic container, press plastic wrap or waxed paper against surface of ice cream, and cover with tight-fitting lid. Freeze until firm, at least 8 hours and preferably 24 hours. Ice cream will keep, frozen, up to 5 days.
Chosen Eats appears every Thursday on JewishBoston.com. Read past columns, or contact Mari at maril@JewishBoston.com.
Grilled Sesame Shrimp with Herb Salad
by Chris Wegan
- 1 pound large shrimp, peeled and deveined
- ¼ cup fish sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red chile flakes
- Kosher salt, freshly ground pepper
Salad and Assembly
- 1 tablespoon gochujang (Korean red pepper paste)
- 2 tablespoons rice wine vinegar
- ½ teaspoon toasted sesame oil
- Kosher salt
- 2 cups fresh parsley, mint, cilantro, or basil, torn if large
- 2 medium carrots, peeled, julienned (about 1 cup)
- ½ medium English cucumber, halved lengthwise and thinly sliced into half-moons (about 1 cup)
- 2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
- 1 teaspoon toasted sesame seeds, plus more for serving
- Lime wedges, for serving
Prepare grill for medium-high heat. Whisk fish sauce, sesame oil, and chile flakes in small bowl; add shrimp and toss to coat. Set aside to marinate, 15 minutes.
Lightly brush grill with oil. Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.
Salad and Assembly
Meanwhile, whisk together gochujang, vinegar, and sesame oil in medium bowl. Add herbs, carrots, cucumber, and radishes and toss to combine; season with salt. Serve shrimp topped with salad and sprinkled with sesame seeds.
Recipe by Chris Wegan, Photograph by Alex Lau
via Grilled Sesame Shrimp with Herb Salad Recipe – Bon Appétit.