As soon as I see daffodils and tulips popping out of the earth, I am ready to take the party outdoors. In the warm days ahead, dining al fresco is one of life’s great pleasures. The following menu allows cooks to enjoy the outdoors with their guests, as all of the dishes are made in advance and served cold or at room temperature.
Sometime I let my impatience get in the way of good judgment, and the weather just won’t cooperate. Of course, there can be no guarantee of sunny skies, so I plan accordingly — in case of a rainout it becomes a moveable feast to be enjoyed around the dining room or kitchen table.
Golden tomato and pepper soup with a garnish of snipped chives starts the meal. For the main course, a hot-sweet curried salmon salad with mangoes. No vegetable evokes springtime more than asparagus, and coupling it with sweet, crunchy sugar snap peas makes a tasty, bright salad. A cheese tray with breads and crackers serves as a good accompaniment.
Chilled Golden Tomato and Pepper Soup
Serves 6
4 Tbs. olive oil
2 cloves garlic, minced
1⁄2 onion, chopped
4 golden bell peppers, seeded and chopped
3 golden tomatoes, seeded and chopped
8 basil leaves
pinch of thyme
6 cups vegetable stock
1⁄2 cup cream or yogurt
2 Tbs. sherry vinegar
salt and pepper
1⁄2 cup chopped chives
In medium saucepan heat oil. Cook garlic, onion, peppers, tomatoes, basil and thyme, partially covered until soft, about 10 minutes. Add stock, bring to a boil and simmer about 15 minutes. Puree in food processor or blender with cream. Allow to cool and refrigerate until chilled. Stir in vinegar just before serving, salt and pepper to taste and garnish with chives.
Curried Salmon Salad
Serves 6-8
5 cups cooked salmon, cut into 1-inch cubes
4 stalks celery, thinly sliced
2 small mangoes, cut into 1 inch cubes
1 bunch green onions, thinly sliced
3⁄4 cup unsweetened shredded coconut
1⁄4 cup mayonnaise
1⁄2 cup chopped parsley
1 Tbs. curry powder
1⁄4 cup peach or mango chutney
2 Tbs. fresh lemon juice
salt and pepper
6 cups mixed greens
additional parsley for garnish
In large bowl combine salmon, celery, mangoes, green onions and 1⁄2 cup coconut. To make dressing, combine mayonnaise, parsley, curry powder, chutney and lemon juice. Toss with salmon mixture. Salt and pepper to taste. Line serving platter with greens and mound chicken salad over them. Sprinkle with remaining coconut and parsley.
Asparagus and Snap Pea Salad
Serves 6-8
Dressing
1 tsp. sweet-hot mustard
2 Tbs. fresh lemon juice
1 Tbs. white wine vinegar
1⁄4 tsp. fresh tarragon leaves, minced
1⁄2 tsp. salt
11⁄2 lbs. asparagus, trimmed, peeled, cooked just until tender
1⁄2 lb. sugar snap peas, trimmed and cooked until tender
2 cups frozen peas, thawed and drained
4 cups watercress leaves
In a small bowl whisk dressing ingredients until well combined.
Cut asparagus on the diagonal into 2-inch lengths. Cut snap peas on the diagonal in half. In a large bowl combine asparagus, snap peas and peas with dressing. Toss in the watercress. Salt and pepper to taste.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Gabi Moskowitz. Questions and recipe ideas can be sent to j. or to [email protected].