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Now that we are getting into the summer, it sure does get hot in the apartment when I’m cooking for hours and preparing for TEST NEST dinners. I’m particularly trying to make menus cool and refreshing. The June 22 menu did a pretty good job of this. My wonderful testers (Jason Robertson, Angie Rose, Morgan Basset, Rosemary Demos, Barbara and Nick Anglisz, and Erin Sorenson) were great company and we all enjoyed a wonderful evening together. I forgot to take a picture of the group yet again, but at least I did get the food.
Some of the mocktail recipes I’ve tried are true mocktail recipes and others are alcoholic recipes that I play with, trying to make perfect non-alcoholic versions. This recipe was the later and while the white peach puree was full of flavor (sweetened with simple syrup), it still needed a kick. Earlier this week I saw a similar recipe that had basil in it. Angie suggested mint. I think both options could be fun additions for the perfect additional “kick.”
This INVIGORATING soup was amazing and definitely the stand out of the evening – from the moment that the soup spoon hit the mouth! We all wanted more. The roasted corn provided a sweet compliment to the rich and salty avocado and the cilantro oil added a perfect savory touch. A few testers mentioned how perfectly the soup prepared their palettes for the next course. Use a melon baller to scoop avocado into the soup for a garnish and drizzle the oil as desired.
I love rhubarb and I enjoy trying recipes that use rhubarb in unique ways. The chutney like rhubarb-cherry sauce achieved a nice blend of sweet and bitter, although I would have liked the rhubarb to be a bit stronger. The white bean salad played well with the pork and didn’t compete with the sauce but it definitely needed a little more spice (maybe cumin or thyme).
I LOVE cheesecake and was very happy this recipe turned out well. The citrus mixture of lime and orange added a delightful bitter twist against a heavily sweet cheesecake. The crust was amazing, a light addition of lime zest to crushed vanilla wafers, which enhanced the lime in the cake batter. Traditionally cheesecake is a heavy dessert and it seemed the citrus lightened it up quite a bit. A few testers wanted to rate it 5 Stars but the soup was that much more amazing so we decided it would be a 4.5. Erin said it tasted like a key lime pie, and I agreed while I ate the leftovers the next couple days.