ESPLORALA MIA LIBRERIARIVISTE
CATEGORIE
    IN EVIDENZA
    ESPLORALA MIA LIBRERIA
    Summer Casual
    When it’s too hot to cook, don’t. Sarah Copeland, author of Every Day Is Saturday, shows how to assemble four stunning platters, elegant enough for entertaining but breezy enough for a lazy weekend.

    everything lox lunch

    Caper-Raisin Vinaigrette

    Cilantro-Pickled Red Onion

    Everything Lox Lunch

    Bagels

    Cream cheese

    Lox

    Caper-Raisin Vinaigrette

    Cilantro-Pickled Red Onion

    Grapes

    CAPER-RAISIN VINAIGRETTE

    ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 8

    ¼ cup black or golden raisins, roughly chopped
    ¼ cup apple cider vinegar
    1 tsp. honey
    ½ cup olive oil
    2 Tbsp. small brined capers, plus 1 Tbsp. caper liquid
    ½ tsp. black pepper
    ¼ tsp. kosher salt
    1 tsp. fresh thyme leaves

    PLACE raisins in a medium bowl. Bring vinegar and honey to a simmer in a small saucepan over medium-low, stirring until honey is dissolved. Pour vinegar mixture over raisins and set aside to plump, about 5 minutes.

    SLOWLY whisk in oil, about 2 tablespoons at a time, until smooth. (Or transfer raisin mixture and oil to a jar with a tight-fitting lid and shake to emulsify.) Stir in capers, caper liquid, pepper, salt, and thyme. Serve in a small bowl; spoon over open-faced bagels and lox.

    CILANTRO-PICKLED RED ONION

    ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 8

    ½ cup apple cider vinegar
    1 Tbsp. granulated sugar
    1 tsp. kosher salt
    1 clove garlic, halved
    1 large red onion, thinly sliced (2 cups)
    2 Tbsp. roughly chopped fresh cilantro
    1 Tbsp. extra-virgin olive oil

    COMBINE vinegar, ½ cup water, sugar, salt, and garlic in a 16-ounce jar; cover with lid. Shake until sugar is dissolved. Add onion, cover with lid, and let stand for at least 20 minutes. Onion can be pickled and refrigerated up to 2 weeks in advance. Just before serving, drain onion and toss with cilantro and oil.

    Beet-Pickled Eggs

    Hungarian Snacking Tray

    Dried sausages

    Cheese

    Plums & cherries

    Sweet & savory pastries

    Beet-Pickled Eggs

    Crunchy vegetables

    Crackers

    BEET-PICKLED EGGS

    ACTIVE TIME 20 MINUTES TOTAL TIME 3 HOURS, 10 MINUTES SERVES 8

    ½ tsp. granulated sugar
    ½ tsp. kosher salt
    5 black peppercorns
    1 dried bay leaf
    1 small red beet, peeled
    ½ cup distilled white vinegar or apple cider vinegar
    8 large eggs
    Flaky sea salt, for serving

    BRING 4 cups water, sugar, salt, peppercorns, bay leaf, beet, and vinegar to a simmer in a medium pot. Cover, reduce heat to medium, and simmer for 20 minutes. Remove from heat; let cool for 45 minutes.

    MEANWHILE, bring a medium pot of water to a simmer. Carefully lower eggs into water and simmer for 8 minutes. Transfer to an ice bath to cool; peel and leave whole.

    TRANSFER eggs to a clean quart-size jar. Discard beet and pour cooking liquid over eggs to cover. Cover and refrigerate for at least 2 hours and up to overnight, turning jar occasionally to make sure eggs pickle evenly.

    SERVE eggs halved or whole, at room temperature, with flaky salt.

    Ricotta with Fennel, Olive Oil & Black Pepper

    Sunday-night Dinner

    Melon

    Prosciutto

    Nuts

    Crackers

    Olives

    Cheese

    Ricotta with Fennel, Olive Oil & Black Pepper

    RICOTTA WITH FENNEL, OLIVE OIL & BLACK PEPPER

    ACTIVE TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 8

    1 Tbsp. whole fennel seeds
    ½ tsp. whole black peppercorns
    2 Tbsp. unsalted butter
    2 Tbsp. olive oil
    1 15-oz. container fresh ricotta cheese, at room temperature
    ¾ tsp. flaky sea salt

    HEAT fennel and peppercorns in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces.

    REDUCE heat to medium and add butter to skillet. Cook, swirling, until butter is melted, smells toasty, and is slightly browned, about 2 minutes. Remove from heat and whisk in oil and cracked fennel and peppercorns.

    SPOON ricotta into a shallow bowl, creating dips with the back of a spoon. Drizzle warm oil mixture over and top with flaky salt.

    Horseradish & Herb Crème Fraîche with Chives

    Cracked Cumin & Coriander Seed Honey

    The Best White-bread Sandwich

    Heirloom tomatoes

    Cucumbers

    Crusty bread

    Cracked Cumin & Coriander Seed Honey

    Horseradish & Herb Crème Fraîche with Chives

    CRACKED CUMIN & CORIANDER SEED HONEY

    ACTIVE TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 8

    1 tsp. whole coriander seeds
    ½ tsp. whole cumin seeds
    1 tsp. poppy seeds
    ½ cup mild honey

    HEAT coriander and cumin in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces. Place poppy seeds and honey in a small bowl; add cracked coriander and cumin and stir to combine. (If honey is too thick to stir, heat in a small saucepan over low or microwave on high until warm, about 30 seconds.)

    TRANSFER honey to a small jar with a tight-fitting lid and let stand at room temperature overnight. Store at room temperature for up to 1 month. Drizzle over tomatoes and open-faced tomato toasts.

    HORSERADISH & HERB CRÈME FRAÎCHE WITH CHIVES

    ACTIVE TIME 5 MINUTES TOTAL TIME 10 MINUTES SERVES 8

    ½ cup packed mixed herbs (such as dill, rosemary, and parsley), finely chopped
    2 Tbsp. chopped fresh chives
    8 oz. crème fraîche
    2 Tbsp. prepared horseradish
    1 tsp. honey
    ½ tsp. Dijon mustard
    ¼ tsp. black pepper

    COMBINE herbs, chives, crème fraîche, horseradish, honey, mustard, and pepper in a medium bowl, stirring until smooth. Serve at room temperature. Spread on sandwich bread before stacking with tomatoes and salt.

    FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY AUDREY DAVIS