Saturday, August 12, 2006

Roasted Pepper Aioli and Pink Lemonade

Part I of my Crab Cakes recipe today, to be served along with fresh buttermilk biscuits, which will be made tomorrow.

First, I made a Pink Lemonade to complement my summery dish, with a recipe from Fine Cooking.

Pink Lemonade

- ~ 1.5 cups granulated sugar
- 1 cup coarsely chopped fresh strawberries
- Zest of 2 lemons (I used 6 lemons)
- 2 cups fresh lemon juice (I used about 3)

  1. Combine sugar and strawberries with 2 cups water in medium sauce pan.
  2. Bring to boil, stirring occasionally.
  3. Reduce heat to low, and simmer until berries begin to release their color and soften slightly, about 3 minutes. Stir in lemon zest.
  4. Let cool completely.
  5. Pour cooled syrup over a fine sieve into a transparent pitcher, and press solids with back of spoon.
  6. Discard pressed solids.
  7. Add lemon juice, and dilute with cold water to taste.
  8. Add sugar to taste.
  9. Cool in refrigerator (can be made several days ahead).

I also added in several cucumber slices to further enhance the 'coolness' of the drink.

Roasted Bell Pepper Aioli

- 1 yellow, 1 red Large Bell Peppers
- 2 TBsp Mayonnaise
- 2 TBsp Sour Cream
- Clump of Cilantro
- Salt and Pepper to taste

  1. Wash and clean peppers. Brush with olive oil, and grill until skin starts to peel off. In lieu of a grill, use a toaster oven and hit the toast cycle several times.
  2. Peel off skin, and puree in food processor along with cilantro.
  3. Mix in mayo, sour cream, and salt/pepper.
  4. Save for later, good with most seafood dishes.


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