Good Morning.
Because I have recently betrayed my sex with my dislike of shopping, I present forthwith a menu for lunch that might particularly appeal to women. I don't see men drinking a KIR but then I don't see a lot of things clearly these days.
1/2 shot Creme de Cassis at room temp
2 shots chilled dry white wine
Into a large wine glass, pour the Creme de Cassis first, then add the wine. Stir and enjoy. To make a KIR ROYALE, substitute chilled champagne for the wine.
Set a table with summer placemats and cloth napkins. Get some flowers from your garden or the supermarket. Put on Frank Sinatra or Nat King Cole. This presumes you will be entertaining women of a certain age and attitude, shall we say.
We suggest LEMON SHRIMP for the entree. You'll be tied up for a bit making this one which is why you should hand your friends a little refreshment and send them to the patio. I don't like help in the kitchen. I don't even like help with the dishes. It may be related to not liking to shop and several other of my personality disorders. In any case, here's the shrimp:
1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 cloves garlic, finely minced
2 tbsp. Dijon mustard
1 tsp. olive oil
2 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 medium lemons
1 pound medium-large sized raw shrimp
More olive oil
2 cups fresh broccoli, broken into florets
8 ounces angel hair pasta
Cook the broccoli to al dente and set aside. Peel and devein the shrimp. In a little olive oil in a large skillet, quickly saute the shrimp until pink, maybe 4 minutes, remove, and set aside. Place yogurt, sour cream, chives, tarragon, garlic, mustard, 1 tsp.
olive oil, sugar, salt, and pepper in a large sauce pan and mix well. Zest both lemons into the mixture and juice one of them.
Whisk of all of this until smooth and heat gently. Cook the pasta according to package directions and drain well. When the sauce is ready, add the shrimp, broccoli, and angel hair, stir together until everything is nicely coated, and serve to 4 people.
Accompany the entree with BLUEBERRY BRAN MUFFINS.
15 oz. bran flakes
5 cups all-purpose flour
3 cups granulated sugar
5 tsp. baking soda
2 tsp. salt
1 tsp. cinnamon
4 cups buttermilk
4 large eggs
1 cup vegetable oil
2 cups fresh blueberries
Combine all the ingredients in a big, big bowl, fill your muffin cups about halfway, and bake for 12 to 15 minutes in a 400 degree oven. This amount makes 4 to 5 dozen, but the mix will be fine in the fridge for up to six weeks if placed in a container with a top. Stir again before making another round of muffins.
Blueberries and bran are good for you and muffins are more appealing than cereal because they don't taste as healthy. Let us move on to dessert.
SNOW PUDDING
2 packages unflavored gelatin
1/2 cup cold water
1/2 cup lemon juice
2 cups sugar
2 cups boiling water
5 egg whites
Dissolve the gelatin in the cold water. Add the lemon juice, sugar, and boiling water and let sit around until it is just beginning to set. Beat the egg whites in a separate bowl until they form soft peaks, then whisk them into the gelatin until the mixture is all fluffed up. Place in a large bowl and chill in the fridge until firm, preferably overnight. Serve the pudding with
the following sauce:
1 quart whole milk
5 egg yolks
1/2 cup sugar
Dash of salt
2 1/2 tbsp. cornstarch
1 tsp. vanilla
Heat the milk in a double boiler over simmering water. Beat the egg yolks in a bowl until lemony in color, then slowly add them to the milk with the sugar and just a dash of salt. Heat all of this, stirring constantly, then remove several tablespoons to a small bowl and dissolve the cornstarch in it. Now stir this mixture into the custard and cook until slightly thickened into a nice sauce. Let cool and add the vanilla at the end.
When I was in pigtails and corduroys - not recently if memory serves - the lady next door made snow pudding with custard sauce at least once a week. Before I left town for my life's adventures, she gave me a family silver tray, a prayer for travelers, and her recipe. I have used all of them from time to time. I like old stuff, even old prayers.
Best regards,
Elisabeth
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