More time to visit with friends.
Ive been having two to three people for Saturday night dinner on my very large, wrap-around front porch.
you might put separate pitchers of water or even bottles of wine at each area.
My friends Neil and Caitlyn, above, were physically at a safe distance at our party, but it didn’t stop good conversation, food, and wine. Our dog Bailey is always right in the middle of things.
It becomes routine, and is not that big a deal!
It goes far beyond satisfying with its cold texture and spice.
It really hits the spot and I hope you try it.
The Menu: I always prepare a menu so that everyone can get excited about what we’re going to enjoy as soon as they arrive!
First you have to start with one of my favorite ingredients fresh tomato water.
It takes a while to strain, but is well worth it!
I often serve little glasses of fresh tomato water in hot summer.
On a hot humid Summer’s day at our place, afternoon tea might be baguette, a little Vermont cheese, and a glass of chilled tomato water with a little treat of cherry tomatoes and olives. The tomato water may be pale in color, but packed with intense tomato flavor.
This in one of my new favorites, and Ill be making it again and again.
Choose fat, local tomatoes that feel heavy in the hand, but are not overly soft or mushy.
If you use a tea towel to drain the tomatoes, the liquid will be nearly clear.
If you use cheesecloth, it will be a pink color.
Line a fine mesh strainer with a brilliantly clean tea towel or multiple layers of cheesecloth.
Working over the strainer, cut ripe heirloom tomatoes into chunks and salt liberally.
After 45 minutes, you’ll have some ice crystals start to form. Just rake through with the tines of your fork. Break up any clumps that may have formed, just mash them.
It takes some time, so it is best made the day before anyway.
Before serving, youll want it nice and cold.
It will keep for several days, if it lasts that long.
After a couple of hours, you’ll have a lovely texture, like an adult snow cone!
Freeze for about 45 minutes then run a fork around the edges.
It should have started to firm up.
Check at 30 minutes, and rake with the fork.
Continue forking at 30-minute intervals until it is at the texture you like.
To serve, top with whatever you like.I used shrimps that I roasted and chilled.
Cut them up, it is much easier to eat!
Main course was a simple seafood stew in which I poached the cod, then chilled it all down.
We finished everything off with fresh blueberries and sorbet or dairy-free ice cream.
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