Meringues with strawberry cream and Muscat or sweet dessert wine jelly.
Strawberry cream ~ place strawberries in a blender and then fold into whipped cream ( makes a lovely pale pink cream)
I have given the meringue recipe on my blog before and the jelly I saw on ~
Trish's Paris Kitchen and made some it was delicious.
Make a jelly with sweet dessert wine and sugar, gelatin and then boil.
Allow to cool and then do the first layer with strawberries and then refrigerate until set.
Then cut up nectarine and I used blueberries or you could add raspberries.
Then refrigerate until set. This not only looks great, but tastes divine.
A little entree of scallops
The view from our deck ~ actually I remember now why this photo was taken... it was just getting towards dusk and there were about 5 wood pigeons in the tree. Maybe if you enlarge the
photo you may be able to see them better.
One of the best things about Summer is to be able to have long leisurely lunch outdoors.
We have been entertaining with family and friends over the holidays.
I love to cook and these are just a few of the food and people photos.
French cheese, terrine, pate and breads ~ we have a gorgeous little French shop, the food is superb.
Blini with herbs, salmon roe and sour cream.
3/4 cup milk
3 tablespoons butter
1 1/4 cup flour
1 1/2 teaspoons quick rising dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 large eggs separated
2 tablespoons minced fresh chives
2 tablespoons fresh parsley
1/2 cup sour cream or creame fraiche
1/2 cup red salmon roe or finely sliced salmon
freshly ground black pepper
flat leaf parsley
butter for cooking blini
In a small saucepan, heat milk and butter over low heat until butter is almost melted, remove from the heat and set aside to allow butter to finish melting and liquid to cool to lukewarm.
Meanwhile combine flour, yeast, sugar, and salt in food processor and pulse with on/off motion to blend. With motor running pour milk mixture through feed tube into dry ingredients and pulse to blend. Add egg yolks and pulse until well mixed. Transfer batter into a mixing bowl, cover, and set aside in a warm place to rise for about 40 minutes, or until double in bulk.
Heat a griddle or large, heavy frying pan until hot. Beat egg whites until stiff and fold them, along with chives and parsley into the risen batter.
Butter hot griddle just enough to prevent the blini from sticking .
Drop batter by 1/2 tablespoon onto the griddle, spreading it out if necessary to make 1 1/2 -inch rounds. Cook each side for about 40 seconds, adjusting the heat if necessary so that blini brown nicely without burning.
To assemble, spread 3/4 teaspoon sour cream over the top of each blini. Top with 3/4 teaspoon salmon roe and a grind of pepper over the top. Garnish each with a parsley leaf.
Makes 35 Hors D'oeuvres
Have a wonderful weekend