Long, Hot Summer Menu

Afternoon, everybody ♥

I'm apologizing again on behalf of my

blogging negligence; I never got the chance

to post our weekly B&B Friday the other day :(

It was actually my 22nd birthday this past Thursday, so I've
been all over the place celebrating my "birthday weekend"

... I hope you'll forgive me once more!

To make up for it, I've compiled a little menu particularly 

designed to be served on a long, hot summer day
... aka any day this season, considering the
weather we've all been experiencing!

The following recipes are all courtesy 
of Susan Branch's Summer Book ♥

(our featured book of the month in June!)

- - -

It is suggested you set up a small table outside,
particularly near the water or a garden (if available);
place a breezy lace table cloth upon the table, and weigh it
down with a vase full of wild daisies and/or seashells ♥

Serve meal with chilled glasses of white white

1st Course

- Sea Breezes -

endive
cream cheese, softened
smoked salmon
pickled ginger
fresh lime juice
fresh dill or parsley (opt.)

Separate endive stalks, wash & dry thoroughly. Spread wide end of each stalk with about a tablespoon of cream cheese. Put a thin slice of smoked salmon on top & top that with a piece of pickled ginger. Arrange them on a nice platter & squeeze lime juice over all. Decorate with tiny sprigs of dill or parsley if you like

- Sunshine Salad -

2 lbs. carrots, peeled & grated
1 c. raisins
1 c. coarsely chopped walnuts
1 c. mayonnaise
2 Tbsp. fresh lemon juice

Peel carrots, grate them, put them in a big bowl.
Add all other ingredients & mix well. Chill.

2nd Course

- Lemon Linguini with Beach Street Cajun Shrimp -

Lemon Linguini

1 lb. linguini
1/2 c. olive oil
zest from 1 lemon
juice from 2 lemons
1/2 c. chopped green onion
1/4 c. chopped fresh parsey
salt & freshly ground pepper
lots of Parmesan cheese

Cook linguini in boiling salted water till done; drain well. Combine next 5 ingredients in a large serving bowl. Add pasta & toss well. Sprinkle over salt & freshly ground pepper -- toss in Parmesan to taste. Serve, or toss in additional ingredients of your choice.

Beach Street Cajun Shrimp

 1/2 c. olive oil

1 clove garlic, whole
2 Tbsp. Cajun seasoning
2 Tbsp. lemon juice
2 Tbsp. minced parsley
1 Tbsp. brown sugar
1 Tbsp. soy sauce
16 extra-large shrimp

Combine first 7 ingredients in a 9 x 13 baking dish. Shell & devein the shrimp, pat dry & toss in marinade to coat. Refrigerate 1-12 hrs. Preheat oven to 450 degrees. Remove garlic clove. Bake for 7-10 min., stirring occasionally -- be sure not to overcook. You can also grill them on skewers.

3rd Course

- Fresh Strawberry Ice Cream - 
(an ice cream maker is needed for this)

2 c. whole milk
2 c. heavy cream
1 1/4 c. sugar
1 1/2 c. pureed fresh, ripe strawberries

Bring milk & cream just to boiling point. Remove from heat, add 3/4 c. of sugar, stir to dissolve. Cool. Puree the strawberries in a food processor until liquid. Add the rest of the sugar (1/2 c.) to puree & stir. Blend milk mixture with the puree, taste for sweetness & freeze in ice cream maker. Serve. Keep any leftover mixture & make more tomorrow!

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Stay cool, everyone!

♥