Sheena, Nikki and Jen came over for a very casual outdoor supper of salads. We began with a couple bottles of prosecco, and some parmagiano with Italian lemon honey. We moved out to the patio for dinner. We took NO photos, as we were too busy talking all evening. I will "borrow" this photo from Wednesday night.
Meeting Slow Travelers is like seeing old friends you have known for years!
Here are the evening's recipes.
Curry chicken salad:
4 chicken breasts, cubed
2 stalks celery, chopped
1/2 red onion, chopped
1 can water chestnuts, chopped
one large bunch red seedless grapes
cashews (add just before serving)
Dressing: combine mayo with a splash of Worstershire and curry powder to taste.
grape tomatoes (cut in half)
mozzarella balls marinated in red pepper, garlic and olive oil
Toss all of the ingredients with some basil pesto mixed with a large spoon of sour cream.
1 bag of broccoli slaw OR chopped broccoli flowerettes
1 "chunk" of smoked gouda, grated
4 slices of bacon, crumbled
1/2 a red onion, chopped
dried cranberries (or raisins)
Dressing: Mix together: 3/4 c. mayo. Add 2 T red wine vinegar and 3T. sugar. Toss with above ingredients.
Paula Deen's Fruit Tart
1/2 cup confectioners' sugar
1 1/2 cups all-purpose flour
1 1/2 sticks unsalted butter, softened and sliced
Filling: 1 (8-ounce) package cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract
Topping: Fresh strawberries, kiwi slices, blueberries, raspberries, peaches, or whatever fruit is in season.
Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed 1 tablespoon cornstarch 1 tablespoon fresh lime juice 1/4 cup granulated sugar
Whipped cream, for garnish
Preheat the oven to 350 degrees F.
For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze.
Keep the tart in the refrigerator. Remove about 15 minutes before serving.