AN ELEGANT AUGUST LUNCH

 

An Elegant August Lunch

             August seems to have quietly snuck up on us this summer with evolving uncertainties in resolution of our protracted time for emerging from the pandemic.  However, it is still summer and a time to appreciate the brilliant sunshine of Maine summer, the bounty of blueberries and garden produce.

The flowers for August are gladiolas and poppies, each signifying joy and happiness with their exuberant and brilliant flowers. An elegant lunch, whether it is alfresco or at an indoor table, is a good way to celebrate the season with family or just a special friend

It is always nice to start with a chilled soup on a hot day, so here is a cool and pretty avocado soup devised in my kitchen a dozen years ago.

            

                                                        Chilled avocado soup

1)      In a large pot sauté 2 large chopped shallots in 2 tblsp. butter for 5 minutes, stir in 1 minced garlic clove and 1 chopped stalk of celery with leaves and sauté for 2 additional minutes.

2)      Stir in 32 oz. chicken broth, 2 peeled and coarsely diced potatoes, 1 small zucchini sliced and bring to boil. Season with additional salt and pepper and a dash of Tabasco (optional). Cook for 20 minutes, stir in ¼ cup chopped parsley and cook for an additional 5 minutes.

3)      Cool the soup somewhat before blending in an electric mixer with an additional ½ cup of water.  Remove some of the mix from the blender and pour in a large bowl.

4)      Remove the flesh from 2 ripe avocados, toss with 2 tablespoons of fresh lemon juice, add to the soup in the blender and blend until smooth.  When smooth, blend in 1 cup of yoghurt and combine, with the blended soup previously removed, until smooth.

5)      Chill soup and serve with chopped peanuts or a sprig of parsley,chives or dill.

        A recent issue of Bon Appetit reminded me of all those lovely open faced shrimp sandwiches in Sweden and Norway.  Their recipe was for Toast Skagen, dressed up with roe and crème fraiche. Here is a simpler version without the roe.  I am naming it after Bergen, a scenic place I recall for lunch on the Norwegian coast.

Toast Bergen

1)      Peel and cook 3/4 lb. medium sized shrimp. Or thaw frozen cooked shrimp pat dry and cut ½ of the shrimp in thirds.

2)      Finely chop fresh dill to ¼ cup and save some fronds for garnish. Chop red onion to make ¼ cup and 1-2 tblsp. chives.

3)      For the dressing mix: 2 tblsp. mayonnaise, 3 tblsp. sour cream, the chopped onion, salt and pepper to taste, 1 tblsp. fresh lemon juice and grated rind from ½ lemon.

4)      In a bowl toss the shrimp with chopped dill and mix in the dressing. Chill in refrigerator.

5)      To serve: butter toasted white bread slice cut in half with unsalted butter and spread with the shrimp mixture. Garnish with sprigs of dill and serve with lemon wedges on the side. For authentic northern flavor, serve the shrimp on thin sliced rye sourdough.

Wild blueberries are synonymous with August in Maine. After having indulged us with a wild blueberry pie and muffins, I happened to find an old blueberry cake recipe in my old Meta Givens “Modern Encyclopedia of Cooking” edition from 1955. Here is a slightly updated version.

 

                                            Wild Maine Blueberry Buckle

1)      Prepare topping: A) Wash and drain 2 cups fresh wild blueberries and toss with the grated zest and juice of ½ large lemon. B) stir together:1/3 cup sugar and flour each with ½ tsp. cinnamon. Blend in ¼ cup cold unsalted butter with 2 knives or pastry blender until the mix is crumbly.

2)      Preheat oven to 350 degrees and spray a 9x9x2 inch baking pan with baking spray or butter and flour the pan.

3)      Mix the cake: A) stir together 2 cups all-purpose flour, ½ tsp. salt, 2 ½ tsp. baking powder. B) With an electric mixer beat ½ cup butter to fluffy, then beat in ½ cup sugar, 1 tsp. lemon flavoring and 1 egg. Slowly beat in the flour mix, alternately with 2 cups plus 2 tblsp. milk, starting and ending with flour.

4)      Turn the cake mix in the prepared pan, spreading it a little higher at the edges. Spread the blueberries inside the higher edges and cover with the crumble mix. Bake 1 hour or until the cake tests done.

5)      Cool and serve with a dollop of ice cream on each piece.

So, arrange some flowers, chill a bottle of your favorite wine and set a colorful and satisfying table!

 

Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)