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Pool Umbrella, Cabo San Lucas, Mexico
Photographic Print
Broadus, Jennifer
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La Belle Cuisine
Sip drinks and graze near the pool
The Times-Picayune,
New Orleans, June 27, 2002,
Used with permission
Marcelle Bienvenu
“I
consider myself a beach bum. I love nothing better than to sit on the beach
under an umbrella, dig my toes into the cool sand and read a trashy novel.
But
when I can't get to the beach, I'm a true swimming pool enthusiast.
I've never been the proud owner of a pool, but my sister has had a backyard
pool
for more than 30 years and she has always told me to consider her pool
MY pool.
And I have done so without hesitation. In fact, I go so often
during the summer
that most of the children and grandchildren know my
special corner of the pool.
I
set up my lounge chair close enough to dangle
in the cool water while I do
crossword puzzles or read. About every 30
minutes, I slip into the water and
do my five
or six laps to cool down..
But what I love most is dining poolside. My sister and her husband have very
simple tastes -- ice cold watermelon, hot dogs,
boiled crawfish or
fried
catfish.
I certainly don't turn my nose up at any of that, but sometimes I
come up with
more festive fare.
For instance, I like to offer two or three cooling drinks, like
Bushwhackers, Singapore Slings or Bahama Mamas to get everyone in the
spirit. And rather
than serve a full meal, I like an assortment of
appetizers. I think of it as
"grazing" around a table of finger food. I find
that food that can be served
at room temperature or chilled works best
during the summer. A large glass
bowl of fresh fruit,
including melon balls,
fresh pineapple chunks, straw--
berries and blueberries, can
be garnished with
fresh mint and drizzled
with rum.
If you must have sweets, pick up assorted cookies or small pastries at your
favorite bakery. Prepare as much as possible in advance so you can enjoy
the
party. Just remember, if you're serving during the day, don't put out
foods
that will spoil quickly.”
Seafood Spread
Makes about 1
quart
2 cups finely chopped cooked
lobster or shrimp
1 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup finely chopped red bell peppers
1 cup mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped parsley
Combine all of the ingredients in a mixing bowl and stir to
mix well. Chill
for at least two hours before serving. Serve with party
crackers or toasted
pita bread triangles.
Roquefort Cream Cheese Loaf
Makes about 30
to 40 appetizer servings
1 cup toasted walnut pieces
1 pound cream cheese, at
room temperature
6 ounces Roquefort cheese,
at room temperature
1 stick [1/4 pound] butter,
softened
Salt
Freshly ground black pepper
1 1/2 cups peeled, cored, and thinly
sliced tart apples
1 tablespoon fresh lemon juice
Line a loaf pan with plastic wrap. Place half of the walnuts
in the bottom
of the pan. Set aside.
Combine the cream cheese and the Roquefort cheese in a food
processor. Process until the mixture is smooth and creamy. Slowly add in the
softened butter and process until it is incorporated and the mixture is
smooth. Add
salt and pepper to taste and pulse once or twice to blend. Spoon
half of
the mixture over the walnuts in the pan, smoothing with a rubber
spatula.
Spread the remaining walnuts over the cheese layer, then top with
the remaining cheese mixture, smoothing the top with a rubber spatula. Cover
with plastic wrap and refrigerate for several hours.
To serve, unmold the
loaf on a serving platter. Combine the apple slices
and the lemon juice and
toss to coat evenly. Arrange them around the
cheese loaf and serve with
whole-wheat crackers.
More from Marcelle's Pool Party:
Beef and Watercress Sandwiches
Favorite Pool Party Drinks
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(Craig Claiborne)
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