Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, July 19, 1995 TAG: 9507190080
SECTION: EXTRA PAGE: 8 EDITION: METRO
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE: LENGTH: Medium
The morning hours let you entertain without worrying about typical summer's afternoon and evening heat and possible thunderstorms. And the comfort and familiarity of your deck, porch, patio or back yard easily lends itself to a casual, informal atmosphere.
Keep things simple; the host should enjoy the party, too.
Spread a pretty cloth on a table and set it with bright (preferably disposable) dishes and flatware. Strategically place a few potted plants or cut flowers in imaginative containers, and limit the menu to several make-ahead dishes that will require only minimal attention at serving time.
What you serve, of course, can be as simple or as elegant as you wish. But for the best flavor and easiest ingredient accessibility, take full advantage of the season's bounty, such as abundant fresh, juicy tomatoes.
Should you need to ripen your tomatoes before use, keep them, stem-end up, at room temperature for a few days. Refrigerating them will stop their ripening process and kill their flavor.
Once ripened, you can chop and toss tomatoes with minced garlic, onion and oregano, heated briefly, for a tasty, low-calorie pasta sauce; or add them to a basic buttermilk baking mix. For a fresh, unexpected taste and texture, slice tomatoes and use them, instead of sauce, to top homemade pizza. Wedge them and add to an Oriental stir-fry for a splash of color and taste.
For a free copy of the mini-pamphlet "Red Ripe Tomato Salads," send a self-addressed, stamped envelope to: Tomato Salads, P.O. Box 140635, Orlando, Fla. 32814.
Sometimes, basic brunch allies are nestled in the kitchen cupboard. Fruit cocktail bread, made in a machine, is convenient, plus the kitchen stays cool. To work off tension, or if you're a traditionalist or a hands-on kind of cook, make it the old-fashioned way.
While you're in the pantry, you'll also find a surprising ingredient among the canned fish: sardines. Pair the little fish with perennially people-pleasing potatoes to make delightful make-ahead appetizers.
Potatoes also pair well with toppings ranging from Parmesan to pesto. The Virginia Department of Agriculture and Consumer Services suggests cutting the spuds in half, brushing the cut surfaces with margarine and lemon juice, then dipping them into a mixture of Parmesan cheese and pepper. Place cut side down on a well-greased baking sheet and bake at 375,F for about 20 minutes or until the bottoms are crusty.
What are you waiting for? The balmy outdoors awaits.
Recipes for:
POTATO SALAD WITH TOMATOES AND ROAST BEEF
MAJORCAN MUSHROOM TAPAS
LATTES
MARINATED MELON SALAD
SARDINE AND POTATO CAKES
CHOCALATE CARAMEL PECAN CHEESECAKE
FRUIT COCKTAIL BREAD
ORANGE BLUSH LOBSTER SALAD
by CNB