Hot Enough for You? Recipes to Cool You Down
My favorite elevator greeting when the temperature goes over 90 degrees is, "Hot enough for you?" What can I say? Yes? Not yet? I just smile. But no matter how hot it is here, like Lisa The Editor says: "It's hotter South of the Border!" Here's a fun, easy summer menu. To save time and avoid having to reheat (or re-freeze!) your creations, make things in the order the recipes appear here.
And with a dessert like this, maybe I should add: Cool enough for you? Enjoy!
(c) 2008 Debby Segura. Debby Segura holds an AB in Design from UCLA. She designs dinnerware and she teaches and writes about cooking. She lives in Los Angeles with her husband and children. Visit her at www.debbysegura.com
Dulche de Leche Ice Cream Cake
1 purchased pound cake
1 pint vanilla ice cream, out of the freezer for 10 minutes
1 jar Dulce de Leche topping, room temperature
toasted coconut, pecans or chocolate jimmies
Lay the pound cake on its side and cut it into 3 thin layers, about 1" in height each. Reserve. Cut the cardboard sides off the ice cream, lay the ice cream "cylinder" on its side and cut it into 4 thin layers. Place the bottom piece of cake in the center of a large piece of baking parchment or wax paper. Place 2 slices of ice cream on top of the cake slice, end to end. Place the center slice of cake over the ice cream, and place the last 2 ice cream slices on top of the center cake slice. Place the top of the pound cake over the ice cream and adjust the ice cream cake to a rectangular form. Wrap it tightly in the paper, and then again in foil. Freeze until 10 minutes before serving.
Remove the cake from the freezer. Unwrap the cake, and while it is still very cold, pour the topping over the cake. Decorate with toasted coconut, pecans or chocolate jimmies, if desired. Serve immediately.
Chopped Salad, with a Mexican Twist
1/4 cup canola oil
2 tablespoons fresh lime juice
1 teaspoon hot sauce or 1 tablespoon salsa
½ teaspoon dried oregano
salt and pepper, to taste
4 Roma tomatoes, cored, seeded and diced
3 small Israeli or Kirby cucumbers, diced
1 orange colored bell pepper, cored seeded and diced
1 can black beans, strained, rinsed thoroughly, and drained (optional)
½ cup diced jicama
½ cup frozen corn, thawed
2 minced scallions
6 sprigs cilantro, minced
In a small jar with a tight lid, combine the dressing ingredients. Shake until completely emulsified. Refrigerate until 10 minutes before serving. Immediately before serving, in a large salad bowl, combine all the salad ingredients. Shake the dressing again, and then pour it over the salad. Toss the salad to coat all ingredients.
Serve cold, immediately.