Cucumber dill bites are a great appetizer and travel well for picnics and boating occasions. They also look lovely served as a teatime delicacy on a tiered glass tray. There’s something about summer that fires up my kitchen creativity.
With modern transportation, exotic fruit are no longer restricted to their country of origin and we can enjoy different kinds of fruit from around the world all year long. They do not keep well, so buy fully ripe fruit and keep them as short a time as possible to use in this variation of Summer Fruit Salad.
“If you would like to serve sorbet ovals instead of rounds, two tablespoons can be used to shape them. Dip the spoons in cold water. Use one to scoop a generous spoonful of sorbet, scraping off the excess against the bowl. Use the second spoon to shape an oval, then let the oval fall onto a chilled plate.”
If you are looking for halibut fish recipes this one is or you. This recipe combines Chinese flavourings with a French cooking method: parchment paper cooking. Halibut cooked in paper, topped with black beans and soy sauce. In this recipe the fish is baked in individual paper cases. Each diner opens a paper case and savours the aroma. Cellophane noodles and stir-fried vegetables would be ideal accompaniments.