Spring Dinner

It's spring time! Everyone is out enjoying the warmer weather & the sunshine. Eating dinner outside is one of my favorite parts of spring and summer. As well as the beautiful flowers that bloom every where, the warm heavy rain at night/late evening; I also enjoy the warm breeze that blows through my hair as I walk through the flower-filled courtyards or parks, it's so refreshing. I love the longer days of sunlight and the warmer nights/evenings they are perfect for sitting outside having a tea or a glass of wine, looking around at the beautiful world and thinking. Spring is a phenomenal prelude to my favorite season: summer. 

I have put together a spring inspired menu for you guys, I hope you enjoy the fresh drinks and delightful food.

Spring Fling (drink): In a large pitcher, mix 1 cup plus 1/3 cup sugar, 1 cup fresh mint leaves, and 2 lemons (sliced into thin rounds) and 1 cucumber (sliced into thin rounds). Add 2 cups each vodka and fresh lemon juice from 10-12 lemons; let stand for 30 minutes. Stir to dissolve sugar. Chill for 30 min. Add 2 cups club soda; serve over ice in rocks glasses, garnish with lemon and cucumber slices and mint leaves.

Spring Melon Cooler: Fill 1/2 gallon pitcher 1/3 full of vodka. Stir in puree of 1 honeydew melon (about 3 cups), 2 cups each Midori liqueur and Sprite, and 1 cup club soda. Serve over ice and garnish with skewed melon balls. Offer a non-alcoholic spritzer as well: Mix equal parts orange juice, cranberry juice and sparkling water.

Sweet Pea soup:

Ingredients:
5 tbsp unsalted butter
1.5 cups thinly slices leeks, white parts only
5 tbsp all purpose flour
6 cups chicken broth
5 cups fresh or frozen pees
3/4 cup heavy cream
sat and pepper to taste
Pea shoots and croutons for garnish

Directions:

1. Heat butter in dutch oven over medium-high heat. Add leeks;saute until soft, about 4-5 minutes.
2. Add flour, stirring until dissolved. 
3. Add broth; bring to boil. whisking constantly. 
4. Stir in peas; reduce heat and summer, 10-15 min. 
5. Using an immersion blender, puree. 
6. Stir in cream; season with salt and pepper. 
7. Garnish with pea shoots and croutons. 

Spaghetti with White Clam Sauce:

Ingredients:

2/3 cup olive oil
6 large cloves garlic, minced
6 dozen Manila clams, scrubbed
1.5 cups dry white wine
1/3 cup chopped fresh flat-leaf parsley
1/2 tsp crushed red pepper flakes
1 tsp salt
1.5 lb. spaghetti 

Directions:

1. In large saucepan cook oil and garlic over medium heat until garlic beings to sizzle. 
2. Stir in clams, white wine, parsley, red pepper flakes and salt. 
3. Cover; bring to a boil over high heat. Cook shaking pan occasionally, until clams open, about 3 minutes. 
4. Remove opened clams to large bowl; continue to cook, removing clams as they open(discard any that don't open). 
5. Meanwhile cook pasta in boiling, salter water until al dante; drain. 
6. Return clams to pan; add pasta and simmer 2., or until heated through. 

Zucchini Fritters:

3/4 cup ricotta cheese

1/2 cup chopped scallions

2 tbsp chopped fresh basil

2 tbsp chopped fresh flat-lead parsley 

1 cup all-purpose flour

3 eggs, lightly beaten

3 cups shredded zucchini 

1/2 cup shredded Parmesan

1 tsp salt

1/4 tsp pepper

4 tbsp olive oil, divided

Lemon zest for garnish

Directions:

1. In a large bowl combine first 4 ingredients. 
2. Stir in flour. Add eggs; stir well. 
3. Stir in zucchini, Parmesan, salt and pepper.  
4. Heat 2 tbsp oil in a large nonstick skillet over medium heat. Drop batter by table-spoonfuls into skillet. 
5. Cook 3-4 minutes, turning once, until golden. 
6. Remove fritters to baking sheet lined with paper towels (to absorb excess oil).
7. Repeat, using remaining oil as needed. 
8. Arrange on a platter, garnish. 

For dessert...

Sticky Semolina Cake:

Ingredients:

1/2 cup plus 6 tbsp sugar, divided

1/2 tsp fresh lemon juice

1/2 tsp orange blossom water

1.5 cups semolina

1 cup drained yogurt

4 tbsp unsalted butter, melted

1 egg

1 tsp baking powder

1/2 tsp lemon zest

1/4 tsp ground cardamom

Directions:

1. Heat oven to 375F
2. Line 8"x8" baking pan with foil. Lightly spray with nonstick cooking spray.
3. In a small saucepan combine 1/2 cup sugar and 1/2 cup water. Cook over low heat, stirring with wooden spoon until sugar has dissolved. 
4. Stop stirring and increase heat to medium, simmer for 2 minutes.
5. Remove from heat, stir in lemon juice and orange blossom water; let cool. Refrigerated cooled mixture for 2 hours. 
6. In food processor combine semolina, yogurt, butter, egg, baking powder, baking soda, lemon zest and cardamom until smooth. 
7. Spoon into prepared baking pan. 
8. With sharp knife lightly divide batter into 16 squares
9. Place an almond in center of each square.
10. Bake for 30-35 min  
11. While cake is hot, cut squares completely apart and pour sugar syrup over hot cake. let cook in pan completely. 

 

Bitter mood makes bitter food. So fucking smile! :D