On the hottest day, a cold luncheon or supper salad is a refreshing alternative to a meal that might otherwise be cooked on a stove or prepared on an outdoor grill.
Made-in-advance salads that can be served directly from the freezer may be a little unconventional for some folks, but being able to pull something from the freezer one minute and serve it the next can clearly be an asset to those of us looking for a way to grab a little chill-out time this summer.
Salads that are molded in containers that go into the freezer or refrigerator can emerge as concoctions that are uniquely created, flavored and shaped. But the real advantage is they can remain on ice until ready to be served.
Beverages can be frozen, too, and boy do we love them not only in the summer, but all year long.
An iced mocha frappuccino, for instance, is an indulgence few will pass up, especially when it's offered in place of dessert or an ordinary cup of hot coffee.
It was fun making these summer dishes and seeing what they would look like once they were unmolded for serving. I didn't work up a sweat cooking, the kitchen stayed cool and, for once, no worries about someone's supper getting cold.
Sue Ade, the Kitchen Ade, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at firstname.lastname@example.org.
Peninsula Clarion ©2014. All Rights Reserved.