David loves to give people a tour of the lake and even though the skies became threatening suddenly, he had just one more thing to show us.
Even though we sped back to the cottage, we all got drenched. But you know what? It was fun. The rain did not last long, we dried off and David fired up the grill and soon dinner was ready.
The menu was Grilled Garlic Lime Pork Tenderloin with Red Onion Marmalade. Click here
for the recipe. We also had my garden Southwestern Squash Casserole which I just recently posted, coleslaw, and Sweet Potato Salad with Warm Bacon Dressing. The sweet potato recipe came from Bobby Flay and has been a favorite of mine for a long time.
SWEET POTATO SALAD WITH WARM BACON DRESSING
6 slices bacon, medium dice
1 red onion, finely sliced
3 cloves garlic, finely chopped
3/4 cup white wine vinegar
1/2 cup olive oil
2 tablespoons granulated sugar
4 large sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm
Salt and freshly ground pepper
4 green onions, finely sliced
1/4 cup chopped parsley
Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to drain on paper towels. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.
Because it has been so hot and steamy lately, I decided to make a frozen dessert. What could be better than a Toasted Almond Mocha Ice Cream Tart redolent with coffee ice cream, Amaretto, chocolate and almonds. I love desserts that you can fix ahead of time. The recipe appeared in a 1992 issue of Gourmet.
TOASTED ALMOND MOCHA ICE CREAM TART
For the crust:
1 1/4 cups chocolate wafer crumbs (about 25 wafers)
1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine
1/2 stick (1/4 cup) unsalted butter, melted
For the filling:
1/1/2 cups sliced blanched almonds, toasted lightly and cooled
3 1/2 tablespoons Amaretto
2 pints coffee ice cream, softened
4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)
1/4 cup sliced blanched almonds, toasted lightly and cooled
1 ounce fine-quality bittersweet chocolate, chopped fine or grated
Make the crust: In a bowl stir together witha fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and sides of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
Make the filling: In a food processor blend the almonds, scraping down the side occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combined well.
Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.
Penny brought me the most beautiful linen dish towels. She knows me well and these will look beautiful in my kitchen. They also brought us a fine bottle of French wine. Nothing could be finer than spending time with friends. Visit Penny’s blog
for more pictures of our visit.
Printable recipe Sweet Potato Salad