It's nearing the end of summer
and while that makes me sad,
the bounty of summer is at its peak.
Red, ripe tomatoes, watermelon, corn,
the flavors of the summer
are grown in abundance in the Midwest.
Here's a menu for a
Summer's Bounty Dinner Party,
thanks to some recipes from my friend, Nina.
Nina is one of those fabulous cooks
who always seem to be way ahead of the curve.
She served this menu at a dinner party a few years ago,
before I had ever heard of using watermelon in a salad!
I make it now, every summer
with gorgeous red tomatoes and sweet watermelon.
It's the most delicious combination
And the flank steak that accompanies it
is terrific, too, with an unusual marinade
containing onions and marmalade!
I added Nina's recipe for gougeres to the menu
after having enjoyed them recently
on our trip to Napa Valley.
You can read about it here.
Another wonderful thing about this time of year
is that my gardening friends have lots of fresh veggies to share.
The tomatoes, basil and zinnias are from my friend Anna's garden.
This menu makes a memorable meal.
I made this dinner last night for a special family meal.
It's good enough for company
and friends you want to delight.
Tomato Watermelon Salad with Feta and Almonds
Fresh Corn on the Cob
Marinated Flank Steak
Tomato Watermelon Salad
with Feta and Sliced Almonds
8 cups seedless watermelon, cut into 1 1/4 inch chunks
3 lbs tomatoes (about 6 cups) cut into 1 1/4 inch chunks
1 tsp Fleur de Sel or coarse Kosher salt
5 Tbsp extra virgin olive oil
1 1/2 Tbsp red wine vinegar
3 Tbsp chopped fresh basil
6 cups fresh Arugula
1 cup crumbled Feta cheese
1/2 cup sliced almonds, lightly toasted
Combine chopped melon and tomatoes in a large bowl.
Sprinkle with salt and toss to blend.
Let stand 15 minutes.
Add 4 Tbsp of the olive oil, vinegar and herbs to the melon mixture.
Season to taste with salt and pepper if desired.
Toss arugula in a medium bowl with the remaining Tbsp of olive oil.
Divide arugula among plates
and top with melon mixture.
Sprinkle with Feta cheese and toasted almonds and serve.
Marinated Flank Steak
1 flank steak, lightly scored
1/4 cup olive oil
1/3 cup soy sauce
3 Tbsp white wine vinegar
3 Tbsp finely chopped onion
3 Tbsp marmalade, chutney or apricot jam
1/4 tsp garlic powder
Several thin slices of onion
Mix marinade ingredients together and pour over meat.
Marinate at least 4 hours, turning several times.
Broil or grill 6 minutes on each side.
Cut meat into thin slices, on a slant against the grain.
Pour any juice on the meat and serve.
Corn on the Cob
(My own personal, super gourmet recipe)
Place in large pot covered with salted water.
Bring water to boil.
Turn burner off, leaving corn in the pot on the burner
for about ten minutes.
Serve with lots of butter
when everything else is ready!
2/3 cup water
1/3 cup milk
1/2 cup unsalted butter
1 1/4 tsp salt
1/2 tsp freshly grated nutmeg
fresh ground pepper
1 cup flour
2 Tbsp cold milk
4 ounces Gruyere cheese, rind removed and grated
2 green onions, minced
1 Tbsp fresh dillweed
Pinch of parsley
Position rack in center of oven.
Preheat oven to 400*
Butter 2 baking sheets.
Combine water, 1/3 cup milk, butter, 1 tsp salt, nutmeg and pepper
in a small saucepan and bring to boil over high heat,
making sure the butter is completely melted.
Remove from heat and immediately stir in flour
using wooden spoon until all flour is absorbed
and mixture leaves sides of pan.
Return to medium heat for two minutes to cook flour.
Transfer to mixing bowl or food processor.
Beat in 4 eggs, one at a time until mixture is thick and smooth.
Add milk and mix thoroughly.
Blend in cheese, onion, dill and parsley.
Batter should hold shape on a spoon.
Lightly sprinkle buttered baking sheets with water, shaking off excess.
Spoon batter into pastry bag fitted with 3/4 tube.
Pipe 1 1/4" to 1 1/2" mounds on baking sheet,
drop the dough by tablespoonfuls onto the sheet,
leaving about 1/2" between each one.
Combine remaining egg and 1/4 tsp salt and blend well.
Brush over tops of gougeres, being careful not to drip on baking sheet
or rising will be impaired.
Bake until well browned, about 20 - 25 minutes.
Remove from sheets and cool on wire racks.
Note: When cool, these can be frozen in airtight bags.
Reheat 10 minutes in 300 * oven.
(Do not preheat oven)
Mr. Grand grills the meat....
And dinner is ready to serve!
We kept the lights in our Serviceberry tree
from the Summer Wedding Shower
and they look so nice as the sun sets.
Wow Us Wednesdays at Savvy Southern Style