END OF SUMMER CELEBRATIONS

 

End of Summer Celebrations

             As August wanes and news sources keep reminding us of the approaching school year, a group of my friends and I decided to celebrate the end of summer with a luncheon gathering. We had been meeting regularly for more then 15 years and had deplored the hiatus of personal contact dictated by the last year and a half of isolation. So, it was time to gather and celebrate with good food and white sangria, despite the rainy day outside.

            Maxine, a friend who for many years summered in Owls Head, introduced me to one of my favorite light summer appetizers that originally appeared in “Cooking Light” many years ago. It makes for a picturesque display and tastes light and refreshing.

                                                 Belgian endive-goat cheese boats

1)      Toast ½ cup broken up pecans or walnuts, drizzled with 1 tblsp. honey, on a parchment lined pan in a 350-degree oven for 10-12 minutes. 

2)      In a small pan combine 1/3 cup balsamic vinegar with 1 tblsp. honey and simmer for 5 minutes. Cool.

3)      Separate out individual large leaves of Belgian endive and arrange on a platter. On each leaf place 1-2 (depending on size of the leaf) drained Mandarin orange slices. Put a large dab of goat cheese between orange slices, sprinkle with the toasted nuts and drizzle with a small amount of the vinegar mix over everything. Decorate with flowers or parsley and serve cold.

A summer luncheon main course needs to be both light and filling, which excludes such mainstays as casseroles or lasagna. Quiche is a good substitute and so are a variety of tarts or tortas. The following Italian torta recipe came from Meri Pantalena, another friend who used to summer in Maine. The amazing combination of Italian sausage with apples and onions gives it a light and tempting flavor. The recipe will serve 6 generously. For larger numbers of guests, double the amount and bake two tortas at the same time. 

 

                                                Italian sausage and apple torta

1)      Preheat the oven to 450 degrees. Line a 9-inch pie plate with unbaked pie crust (the rolled type from deli case is fine).  Press the crust down carefully around edges and bottom and with fingers flute the top edge. Prick the bottom lightly or use pie weights to minimize the bottom from puffing. Bake 10-12 minutes. Turn the oven down to 350 degrees.

2)      In a large skillet melt 3 tblsp. butter and cook: ½ cup thinly slice onion with 2 peeled and cored tart apples quartered and thinly sliced, for 5 minutes. Set aside.

3)      In the same pan cook 12 oz. crumbled sweet Italian sausage meat with 1 chopped garlic clove until browned. Drain and set aside.

4)      Beat 2 eggs in a bowl with: 1 cup Ricotta, ¼ cup crumbled Feta and 2 cups shredded Mozzarella cheeses.

5)      To assemble the torta: spread sausage meat evenly over the bottom of the baked pie crust, top with a layer of the apple onion mix and finally spoon the cheese mix evenly on top, making sure it covers to the edges of the crust. Bake at 350 degrees for 35 to 40 minutes, until the top is lightly browned. Cool for at least 30 minutes before cutting and serving in wedges.

A black beluga lentil salad was a colorful and tasty contrast to the Italian torta accented with flavorful red and yellow tomatoes and dill.

                                                         Lentil salad with tomatoes and dill

1)      Bring to boil 1 cup rinsed dried black beluga lentils (or you can also use French lentils) in 4 cups water, 2 bullion cubes, 1 chopped garlic clove and 1 teaspoon dried oregano. Turn heat to simmer, cook for 20 minutes and drain.

2)      Prepare dressing: 5 tablespoons red wine vinegar, ¼ cup grapeseed oil, 1 teaspoon salt and ¼ teaspoon pepper.

3)      Toss the drained warm lentils immediately with the dressing. Then toss with ¼ cup chopped dill, ¼ cup chopped chives, 3 tblsp. chopped red onion, ½ seeded and diced red and green pepper each and 2 cups cut up yellow and red tomatoes. Chill and serve decorated with yellow cherry tomatoes and fresh basil leaves.

This celebratory meal additionally featured ethnic breads, an incredible beet salad and a truly incredible fruit tart, that can only be described as edible art. Best of all, the company of old friends.

(I. 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)