Category: Side Dish

Posted on » by Loren » Theme:

Chilled Fruit-Champagne Soup with Crystallized Ginger

Recipe courtesy Emeril Lagasse, 2001
http://www.foodnetwork.com/recipes/emeril-lagasse/chilled-fruit-champagne-soup-with-crystallized-ginger-recipe/index.html

2 Fuji apples, peeled, cored and roughly chopped
1 ripe yet firm peach, pitted and roughly chopped
2 cups water
1/2 cup sugar
1 tablespoon fresh lemon juice
1/4 fresh orange juice
1/4 cup plus 2 tablespoons shredded fresh mint leaves
1 teaspoon lemon zest
1 cup extra-dry or demi-sec Champagne
2 tablespoons finely chopped crystallized ginger
Directions
In a 2-quart heavy pot, combine the apples, peach, water, sugar, lemon juice, orange juice, 1/4 cup mint leaves and lemon zest. Bring to a boil over medium-high heat, then reduce heat to medium low, and simmer uncovered for 20 minutes.

Remove from the heat and puree with an immersion blender, or in batches in a blender.(Use caution when pureeing hot liquids.) Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.

Stir the Champagne into the soup. Ladle into 6 small, chilled bowls, and garnish each with a teaspoon of mint and a teaspoon of chopped crystallized ginger. Serve immediately, either as a first course or a dessert.

Posted on » by Dana & Nancy » Theme:

Cold Borscht Russian Beet Soup

From http://www.worldsoups.com/

INGREDIENTS:
2 bunches fresh beets
9 c. cold water
6 tbsp. sugar
1 tsp. salt
Juice of 2 medium lemons
4 egg yolks
Sour cream

PREPARATION:
Wash, trim and peel the beets. Shred them into a saucepan and add the water. Bring to a boil, skim off foam that will form, and simmer, covered, for about 45 minutes or until the beets are very tender. Strain the liquid and reserve the shredded beets or puree the beets in your processor or blender, whichever you prefer.

Stir the sugar, lemon juice and salt into the liquid. Add the beets. Cool slightly. Beat the egg yolks well and pour 2 cups of the partially cooled beet soup gradually into the yolks, stirring constantly. This is to prevent eggs from curdling. Add remaining soup and blend. Adjust seasonings. Chill. When ready to serve, ladle the soup into bowls and top with a dollop of sour cream.

See glossary for recipe ingredients you’re not familiar with.

Serves 8 – 10.

Posted on » by Dana & Nancy » Theme:

Autumn Apple, Pear, and Cheddar Salad with Pecans

From Cooking Light, August 2005

Yield: 6 servings (serving size: about 1 2/3 cups salad, 2 teaspoons cheese, and 1 1/2 teaspoons nuts)

Ingredients:
1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted

Preparation:
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.

Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.