Friday, August 3, 2012

Tuesday's Recipe! A Special Treat
by on 7/31/2012 6:19:10 PM

My book club met last week and the hostess amazed us with a fresh summer recipe, that had us all BEGGING for her to share! She said she found it in Traditional Home magazine, and so I am happy to share it with you today! I've also included a picture of how pretty it looked on Sheila's table. Cold cucumber soup came first, made with yogurt and white grapes for sweetness. Delicious. Then we were served little towers of Mango Crab Avacado salad-unbelievable, and a work of art!! Isn't it amazing that beautiful food enriches our lives? Combined with good wine and lovely friends, it's one of the best things in life! Enjoy this cool, fresh treat.

Afternoon Tea

click the photo to enlarge

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Crab Salad Tower with White Gazpacho

Recipe by The Spot Gourmet

Gazpacho: In blender, put 1 large peeled, seeded, chopped English cucumber, 2 cups seedless green grapes, 1 cup Marcona almonds, 2 tablespoons chopped fresh dill, 1 tablespoon minced garlic, and 1/2 small minced shallot. Puree until smooth, about 2 minutes. Add 1 cup vegetable broth. Add 1/4 cup each plain nonfat yogurt and sour cream. Blend until incorporated. With motor running, gradually add 1/2 cup olive oil in thin stream. Puree until very smooth, about 1 minute. Add 3 tablespoons sherry vinegar and 2 tablespoons Spanish sherry; puree 1 minute more. Season to taste with salt and pepper; transfer gazpacho to bowl. Cover; refrigerate until well-chilled, or up to 3 days.

Crab Salad: In bowl stir together 1 pound good-quality lump crabmeat, 1/4 cup diced celery, 2 tablespoons minced fresh chives, 1/4 teaspoon each salt and pepper, 1 tablespoon fresh lemon juice, 2 shakes each Worcestershire sauce and bottled hot pepper sauce, 1 teaspoon each prepared horseradish and Dijon-style mustard, and 1/4 cup mayonnaise. Cover; chill until needed.

Mango Salsa: In bowl stir together 1 cup diced mango; 1 tablespoon each diced red onion, diced red sweet pepper, and chopped fresh cilantro; 1 teaspoon minced, seeded fresh jalapeño pepper; 2 tablespoons lime juice; and 1 tablespoon olive oil. Cover and chill.

To Assemble: Seed, peel, and slice 1 mango and 1 avocado. Place one (3x2-inch) ring mold in center of each soup plate. In each ring mold, layer 1/2 cup crab salad, 4 slices mango, and 3 to 4 slices avocado. Cover avocado with plastic wrap. Refrigerate plated molds 1 hour.

To Serve: Pour 1/2 cup gazpacho around ring mold. Slowly remove mold, gently pressing avocado to keep tower in place. Remove plastic wrap. Top tower with mango salsa. Garnish with edible flowers and purchased wasabi caviar. Garnish soup with diced cucumber and fresh chopped dill. Serves 6.

Sheila's pretty table. Enjoy!