The kitchen diary of Melissa Caress
his recipe is courtesy Angela Murray. It goes well with bridal showers & the summer.
1 quart Vanilla Ice Cream, softened
1 quart Lime Sherbet
4 cups Pineapple Juice
2 2-litre bottles Lemon-Lime soda, chilled
Mix ice cream and pineapple juice in punch bowl. Pour lemon-lime soda over ice cream. Gently stir to mix in ice cream. Add the lime sherbet to the punch in large scoops.
This recipe is courtesy Angela Murray. It compliments fish tacos really well.
5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.
To make chiffonade: Stack basil leaves, then cut across the stack to make small “ribbons.”