It's Too Damn Hot. August 12, 2014.
Fearing the August heat and humidity for which DC is known, Diva N invited the divas to cool off with a meal of dishes served cold. Of course, as the dinner club date rolled around, the polar vortex was working its magic for only a 79-degree day. The divas still chilled out with fresh summer rolls, cold salmon and salad, homemade ice cream sandwiches and blackberry chillers. So cool.
Blackberry Gin Fizz
Adapted from Bon Appetit
For 2 tall drinks
1/4 cup fresh blackberries
2 tablespoons sugar
1/2 cup (4 liquid ounces or just shy of 3 shots) gin
1/4 cup fresh lime juice (from two juicy limes)
Club soda
2 sprigs sweet basil or 2 thin lime wedges (for garnish)
Purée blackberries and sugar in a blender until as liquefied as possible. Strain purée through a fine-mesh sieve or tea strainer into two tall or collins-style glasses; discard seeds in sieve. Divide gin and lime juice between glasses and stir to combine. Add ice to glasses then top each with soda and a sprig of basil or wedge of lime. (Might need another quick stir to combine.) Share with someone you like.
Adapted from Bon Appetit
For 2 tall drinks
1/4 cup fresh blackberries
2 tablespoons sugar
1/2 cup (4 liquid ounces or just shy of 3 shots) gin
1/4 cup fresh lime juice (from two juicy limes)
Club soda
2 sprigs sweet basil or 2 thin lime wedges (for garnish)
Purée blackberries and sugar in a blender until as liquefied as possible. Strain purée through a fine-mesh sieve or tea strainer into two tall or collins-style glasses; discard seeds in sieve. Divide gin and lime juice between glasses and stir to combine. Add ice to glasses then top each with soda and a sprig of basil or wedge of lime. (Might need another quick stir to combine.) Share with someone you like.
Summer Rolls (from Williams Sonoma)
Halve, pit and peel the avocados, and then cut them into 1/2-inch dice. Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for 10-15 seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry. Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls. (I watched a YouTube video to see how to make these things, and found it helpful.) Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. |
White-Bean Salad with Zucchini and Parmesan (courtesy of Martha Stewart)
SERVINGS: 4 INGREDIENTS
DIRECTIONS
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Honey Mustard Mayonnaise
courtesy of Martha Stewart Makes about 2 1/2 cups Ingredients
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Cold Poached Salmon
courtesy of Martha Stewart Serves 8-10 Ingredients
Directions
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Classic Ice Cream Sandwiches Courtesy of Smitten Kitchen http://smittenkitchen.com/blog/2012/04/classic-ice-cream-sandwiches/
Yield: 10 to 12 2-by-4-by-1-inch ice cream sandwiches (24 cookies).
Cookies
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Filling
1/2 gallon ice cream, your choice of flavor (I used cookies and cream), softened
Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift the flour and cocoa together. (I am generally too lazy to sift things but cocoa is really lumpy so don’t skip this) and set aside. Beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.
Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a thermometer (I used the ends of my egg beaters) to poke the cookies with holes.
Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Meanwhile, line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour.
Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into 10 to 12 2-by-4-inch bars (cut the number of cookie pairs your batch yielded).
Wrap each ice cream sandwich in plastic and freeze until just before serving.
Yield: 10 to 12 2-by-4-by-1-inch ice cream sandwiches (24 cookies).
Cookies
2 2/3 cups (335 grams) all-purpose flour
2/3 cup plus 1/4 cup (75 grams) extra dark or Dutch-processed unsweetened cocoa powder
1 1/4 cups (2 1/2 sticks or 285 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
3/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
Filling
1/2 gallon ice cream, your choice of flavor (I used cookies and cream), softened
Preheat oven to 350°F degrees. Line two baking sheets with parchment paper. Sift the flour and cocoa together. (I am generally too lazy to sift things but cocoa is really lumpy so don’t skip this) and set aside. Beat the butter, sugar, and salt together until light and fluffy. Add the yolks and vanilla and mix until combined, then scrape down sides and mix briefly again. Add the flour mixture a little at a time then mix until combined.
Transfer the dough to a lightly floured work surface and divide into two equal pieces. If the dough is too soft to handle, wrap and chill it until firm enough to roll out (30 minutes only; any longer and it becomes crumbly to roll out). Roll each batch into a 1/4-inch thick rectangle, about 10 by 8 inches. Cut into a total of24 20 2-by-4-inch rectangles. You may have enough extra to reroll the scraps and create 4 more 2-by-4-inch rectangles, in which case, you could make two additional sandwiches.
Use an offset spatula to transfer the rectangles to the prepared sheets; you’ll only need an inch space between them. Use the tip of a thermometer (I used the ends of my egg beaters) to poke the cookies with holes.
Bake the cookies for 16 to 18 minutes, or until they stay firm when tapped in the center. Transfer to a wire rack to cool completely. Repeat with remaining cookie dough, rerolling scraps as needed.
Meanwhile, line the bottom of a 9-by-13-inch pan with parchment paper, allowing it to overhang on two sides (it will act as a sling for the ice cream). Spread the softened ice cream into the pan, smooth the top and freeze until firm, about one hour.
Run a knife along the exposed sides of the pan to loosen the ice cream. Holding onto the parchment paper, lift ice cream out of the pan and onto the work surface. Using one of the cookies as a template, cut ice cream into 10 to 12 2-by-4-inch bars (cut the number of cookie pairs your batch yielded).
Wrap each ice cream sandwich in plastic and freeze until just before serving.