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My husband and his best buddy have been friends since well before I ever met him. They've been through it - thick and thin. They leaned on each other through failed marriages, career derailments, and a host of other things. Each has been the other's confidante and supporter.
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What was I thinking?
When I had recovered, I quickly went to one of my favorite recipe resources - America's Test Kitchen. I've watched most episodes of their show on PBS and have tried many of the their recipes. Knowing that they test and taste until a recipe is perfect, I knew I would find just what I needed to pull this off.
I already had a couple of things in mind, like my Rice-Artichoke Salad and my Chinese Chicken Salad. But I needed something extra that would round out the menu. As I expected, they had exactly what I needed.
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They had an episode where they used a gastrique* to dress the freshest of summer fruits, which creates complex layers of flavor along with dazzling color and sheen.
I've added the recipes for two of them - the two I used. However, there are four recipes altogether. (The other two recipes are: Strawberries & Grapes with Balsamic & Red Wine Reduction and Red Plums & Figs with Brandy-Cardamom Reduction.)
When I made these two, I used just Honeydew & Blueberries (there weren't any great mangoes available at the time) and just Nectarines & Raspberries (I didn't think we needed to repeat the blueberries in a second fruit salad).
*A sauce made of a quick acid-sugar reduction.
HONEYDEW, MANGO, AND
BLUEBERRIES WITH LIME-GINGER REDUCTION
INGREDIENTS
1
|
T grated lime zest from 4 limes (zest limes before juicing)
|
1
|
cup lime juice (from grated limes and additional 3-4 limes as
needed)
|
¼
|
cup granulated sugar
|
pinch salt
|
|
1
|
inch piece fresh ginger , peeled and minced (about 1 tablespoon)
|
1
|
T lemon juice
|
½
|
small honeydew melon , seeds and rinds removed, cut into 1-inch
pieces (about 2 cups)
|
1
|
mango (about 10 ounces), peeled, pitted and cut into 1/2-inch
pieces (about 1 1/2 cups)
|
1
|
pint fresh blueberries
|
Directions
1. Simmer lime juice,
sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat
until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes.
2. Off heat, add lime zest,
ginger, and lemon juice; steep 1 minute, and strain.
3. Combine fruit in medium
bowl; pour warm dressing over and toss.
4. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
NECTARINES,
BLUEBERRIES, AND RASPBERRIES WITH CHAMPAGNE-CARDAMOM REDUCTION
INGREDIENTS
1
|
cup Champagne (or dry white wine)
|
¼
|
cup granulated sugar
|
pinch salt
|
|
1
|
T grated lemon zest
|
1
|
T lemon juice
|
5
|
cardamom pods, crushed
|
3
|
medium nectarines (about 18 ounces), pitted and cut in 1/2-inch
wedges (about 3 cups)
|
1
|
pint fresh blueberries
|
1
|
pint fresh raspberries
|
Directions
1. Simmer champagne, sugar,
and salt in small, heavy-bottomed nonreactive saucepan over high heat until
syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes.
2. Off heat, add lemon zest
and juice and cardamom; steep 1 minute to blend flavors, and strain.
3. Combine nectarines,
blueberries, and raspberries; pour warm dressing over fruit and toss to
combine.
4. Serve immediately at
room temperature or cover with plastic wrap, refrigerate up to 4 hours, and
serve chilled.
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