This simple-to-prepare recipe from The Classic Catering People is the perfect antidote to warm weather appetites.
Fruit Soup
Ingredients
- 2 cups ripe cantaloupe chunks (about 1 in.)
- 2 ripe peaches peeled, pitted, and cut into chunks
- 3/4 cup white Zinfandel
- 2 tbs. lemon juice
- 1/4 cup sugar
- 1 cup raspberries rinsed and drained
- mint sprigs rinsed
Instructions
- In a blender or food processor, blend cantaloupe, peach, peach nectar, white Zinfandel, sugar and lemon juice until smooth.
- Pour soup into a container, cover, and chill until cold, at least 1 hour, or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
- Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Filmmaker Justin Schein looks at wealth and inequality through the very real story of his late father.
For 35 years, the late Deborah Brodie, aka Bubbie Cookie, amassed a collection of over 200 Jewish ritual objects, which she used to teach her Hebrew school students with special needs.