Ingredients: 1 lb. white seedless grapes, washed and stems removed
1 medium cucumber, peeled, seeded and rough-chopped
8 oz. whole milk
1-1/2 cups plain yogurt
3 scallions, chopped, using the green and the white parts
1/4 cup cream cheese
1 Tbs. olive oil
3 to 4 Tbs. white wine vinegar
1 tsp. kosher salt
1/8 tsp. white pepper
1/8 tsp. cayenne pepper
1 Tbs. fresh dill Preparation: Puree all ingredients except dill in a blender; strain through a coarse strainer. Add dill and chill. Serve chilled, garnishing immediately beforehand. Yield: 1 quart Chef's Notes: - Garnish with toasted almonds and fresh red and green grape halves.
- For best results, keep chilled and serve in chilled bowls.
Books: Farmers Market Guide to Fruit: Selecting, Preparing and Cooking
By Jenni Fleetwood
ISBN: 1570716323
Sourcebooks Inc.
P.O. Box 4410
Naperville, IL 60567
Phone: 630-961-3900
Fax: 630-961-2168
Web site: www.sourcebooks.com
Nicole Routhiers' Fruit Cookbook: Sweet and Savory, Luscious, Ripe and Zesty: Soups to Roasts
By Nicole Routhiers
ISBN: 1563055651
Workman Publishing Co.
708 Broadway
New York, NY 10003
Phone: 212-254-5900
Fax: 212-254-8098
Web site: www.workman.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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