Thursday, August 7, 2008
Sometimes, a simple meal feels luxurious. I just came back from spending two glorious days cabin-camping on a beach on the banks of the Puget Sound. The weather was pretty ideal--not a given in this part of the world. The view was peaceful and delightful. We spent time with our friends, ate well, relaxed and even managed only one trip to urgent care-- which is pretty good considering the seven children we have between the two families. One of my twins tried but failed to jump over a low stone-wall and cut open her leg. In my rush to get to her, I manage to tumble over the same wall (klutziness is in our genes-- I'm only safe in a kitchen) and rolled onto the grass next to her, cursing out my pain for a fraction of a second, until the adrenaline rushed through me enough to forget my own booboos and deal with hers.
A trip to the local hospital and some skin-glue later (that's great stuff), we were back at camp for more Summer fun. Everyone had a great time. We were too exhausted when we got back home to consider cooking a "real" dinner. Light and fast was the recipe du jour. I pulled out the blender and whipped up a velvety apricot soup with blueberries.
We warmed up some of the "Almost Challah" and plated some fine cheeses. The meal was rounded up by a big salty, crunchy bowl of edamame. It was the perfect finale to a most perfect couple days (minus the bruises, cuts and other gross details that don't belong in a food blog).
I am passing this recipe on to Dhanggit of Dhanggits Kitchen for her perfect party dishes event. This dish will be great for her daughter's first birthday party because of its simplicity, visual appeal and wonderful refreshing taste.
Velvety Apricot Soup with Blueberries (serves 4)
I don't add any sugar or honey to this soup. However, I make sure that the fruit is really sweet and my lemon yogurt has fructose in it as well. The almond butter ties it well together and adds a wonderful richness to this dish. However, you can omit it if you would rather not invest in a jar. I live on the stuff and always have one in my fridge.
In a blender combine and blend until smooth:
6 large ripe apricots, pits removed (a little over 1 lb)
1/2 cup fresh blueberries
1/2 cup of orange juice
6 oz of lemon flavored yogurt (use soy yogurt for a vegan dish)
1 tablespoon of almond butter
Serve the soup chilled. Divide the soup among four bowls and add some whole blueberries to garnish.