Make Ahead
Zucchini with Sour Cream and Dill
This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Chocolate Mint Chip Parfait
By Rocco Lugrine
Almond Crust
This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .
Aïoli
This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor.
Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.
By Susan Herrmann Loomis
Three-Citrus Meringue Tart
While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.
Mocha Mousse with Kumquat Cranberry Sauce and Phyllo Pecan Crisps
In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.
Cheese Blintzes with Strawberry-Rhubarb Compote
Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.
Grilled Bread with Catalan Butter
Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.
Ham Mousse in Sherry Aspic
The following dish was a popular choice for bridge luncheons in the 1960s.
Raspberry Fool
This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.
Roasted Chicken, Bell Pepper and Onion Salad
Set bowls of mixed nuts around the backyard, and serve the salad with glasses of chilled Beaujolais wine.
Gianduia Tartlets
For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.