License to Chill
In
the James Bond movie “Goldfinger,” 007 is romancing the ill-fated Jill
Masterson, (the woman Goldfinger kills by painting gold), when he notices
the champagne has lost its chill. On his way to the fridge to fetch another
bottle she queries as to why he is bothering. James Bond retorts: “My dear
girl, there are some things that just aren’t done, such as drinking Dom
Perignon 1953 above a temperature of 38 degrees Fahrenheit.” Actually most
oenophiles would recommend a temp in the 40’s but who’s quibbling?
It’s summer time and that means it’s time to start chilling more than the
champagne. Below are two recipes for summer drinks, both alcoholic and
non-alcoholic, a cold, savory asparagus soup and a coconut-tapioca dessert
soup. So whip up some cool concoctions, invite some friends over, and chill
out.
WATERMELON COOLER
1
½ -2 lbs watermelon, seedless, rind removed, cut into large chunks
1
pint spring water
½
cup sugar
Simply whiz all the ingredients in a blender and then pour it through a
sieve. This is an awesomely tasty and refreshing summer drink.
SANGRIA
1
orange
1
lime
2
plums
1
bottle of a light and fruity red wine such as Beaujolais or Bardolino
¼
cup sugar
6
oz seltzer
Ice as needed
Slice the fruit and then mash it on the bottom of a pitcher. Add the wine
and sugar and stir until the sugar dissolves. Add the seltzer and ice
cubes. Use white wine if you prefer but again, something light and fruity.
CHILLED ASPARAGUS SOUP
1
large onion, sliced thin
Olive oil, as needed
1
teaspoon chicken base
1
quart water
1 ½ pounds of
asparagus, sliced thin
12 oz spinach, blanched
Salt and pepper to taste
Sweat the onion in the olive
oil until soft. Sweating is not sautéing. You are not trying to brown the
onion, only soften it. Thus, use lower heat and add a little salt to help
draw out the fluid. When the onion is soft, add the chicken base and cook
for a minute or two. Add the water and asparagus and boil for five
minutes. Using a hand blender, or a regular blender in batches, thoroughly
puree the soup. Then blend the spinach into the soup. Add salt and pepper
to taste. If you want a very smooth soup, you can then work it through a
fine mesh chinois or sieve. Finally, chill the soup before serving.
Chicken base is basically dehydrated, powdered chicken stock. If you can’t
find it in the supermarket, grind chicken bouillon cubes. For the
asparagus, cut about two inches off the stem end. You don’t need to peel
it. To blanch spinach, simply drop it in boiling salted water for one
minute and then immediately submerge it in ice water to stop the cooking and
retain the color. The spinach will provide the soup with a vibrant green
hue.
CHILLED COCONUT-TAPIOCA SOUP
Although a “soup,” this dish is really a dessert. It’s cold and creamy and
makes a perfect ending to a summer barbeque.
2
oz small pearl tapioca
1
pint water
1
cup milk
3
oz sugar
Zest of 1 orange
1
can coconut milk 13.5 oz
6
oz heavy cream
Tapioca can scorch very
easily. Use your highest quality, heaviest clad saucepan. First bring the
tapioca and water to a boil over medium heat. Remove from the heat and let
it rest, covered, for 10 minutes. Add the milk sugar, and orange zest and
simmer for 15 minutes. Watch the heat and stir frequently while scraping
the bottom. Add the coconut milk and cream and slowly return it to a boil
stirring along the way. As soon as it hits a boil pour it into a stainless
steel bowl that you’ve chilled in the freezer or fridge. Cover with plastic
wrap. Allow the wrap to actually touch the soup so a film doesn’t form.
Place it in the fridge until thoroughly chilled.
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