Frosty Peach Soup
If you don’t like the idea of using whipped topping, by all means use your own freshly whipped cream. I prefer the whipped topping in the soup because it gives it a bit more thickness but I like the real stuff for decorating the top.
4-5 cups fresh peaches, peeled
½ teaspoon lemon juice
Dash grated nutmeg
8 ounce container of whipped topping
4 ounces sour cream
¾ cup confectioners sugar
1 tablespoon raspberry balsamic vinegar
Splash of rum
For Garnish:
Extra peach slices, whipped topping/fresh whipped cream and mint sprigs
Puree peaches in a blender. Add remaining ingredients and blend until smooth and creamy. Chill in the refrigerator for at least two hours and for really frosty peach soup, put it in the freezer about 15 minutes before serving it. Garnish each serving with a dollop of whipped topping or real whipped cream, a slice of peach and a sprig of fresh mint.
Serve in a small frosted glass bowl or goblet. Makes 8-10 servings.
Summer Salad with fresh greens, yellow tomatoes, sliced mushrooms and red onions, topped with Creamy Poppy Seed Dressing. A Parmesan Poppy Seed Straw graces the salad plate.
Creamy Poppy Seed Dressing
3/4 c. sugar
3/4 c. salad oil
3/4 c. vinegar
1/2 c. mayonnaise
1 to 2 teaspoons poppy seeds
Combine all ingredients. Shake well. Refrigerate.
Parmesan Poppy Seed Straws
1 box of puff pastry dough, defrosted
flour for dusting
4 tablespoons butter, melted
5 ounces Parmesan cheese, grated in a food processor to yield 1 ¼ cups
2 teaspoons kosher salt
1 tablespoon plus 1 teaspoon poppy seeds
1 large egg, lightly beaten
Preheat the oven to 425ยบ. Roll out the puff pastry dough on floured surface 1/8” thick, making a 24 x 26” rectangle. Brush the dough lightly with the melted butter. Sprinkle the dough with ¾ cup of the Parmesan, 1 teaspoon of the salt and 1 tablespoon of the poppy seeds.
Fold the dough in half, short sides together. Brush the surface of the dough with the egg. Sprinkle with the remaining 1 teaspoon salt, 1 teaspoon poppy seeds and ½ cup Parmesan. Cut the dough vertically into ½ inch wide strips. Transfer to a baking sheet. Stretch and twist each strip. Store unbaked dough in the refrigerator until it goes into the oven.
Bake until golden, about 10-12 minutes. Allow the straws to cool on the baking sheet for about 5 minutes. Carefully remove to a wire rack to finish cooling.
