Summer Dinner at the Cabin with the Dailey Family

 Menu

Appetizers with a variety of different summer wines (Vinho Verde, Sauvignon Blanc, Chardonnay, Mamertino - Chardonnay and Soave blend)

Side dishes:

• Cold Melon Soup
• Baked beans - serve warm
• No mayo coleslaw
• Baked potato

Main dish - steaks, prepared by John Dailey

Dessert: wine sherbet and berries (Jacque Pepin recipe)

Coleslaw (no mayo)

 Claire shared this recipe with me

https://www.ambitiouskitchen.com/best-healthy-coleslaw-ever-no-mayo/

Cold Melon Soup

 Cold Melon Soup

This recipe is from Katie Dailey Kineally. I made it for the first time for a summer dinner gathering at the cabin, July 2023.

3 cups coarsely chopped ripe cantaloupe
3 cups coarsely chopped ripe honeydew melon
3 cups coarsely chopped ripe watermelon

2 1/2 cups fresh squeezed orange juice
1/2 cup fresh lime juice
5 T honey
1 T fresh mint, finely chopped
3 cups Aste Spumante 

Whipped cream
Fresh mint leaves

Finely chop 1 1/2 cup of each of the melons (this is a bit putzy). Place the remaining coarsely chopped melons in blender with juices and honey. Puree for 2 - 5 seconds. Pour into a large bowl. Stir in the Aste Spumante and reserved melon. Cover and refrigerate until well chilled.

To serve, pour into chilled iced bowls. Whip cream and use as garnish with fresh mint leaves.

Summer Lunch with Karen Barr

 I used Jacques Pepin's cookbook "Heart & Soul in the Kitchen" and prepared the following recipes:

• Tuna Mascarpone Cream with rice crackers, black olives and carrot sticks.
  
  
• Broccoli Soup
  
  
• Tabbouleh
  
  
• Shrimp salad (not from the cookbook)
  
  
• White peaches with Grand Marnier

I served this with a wonderful wine from 2 Lads Winery, Old Mission Peninsula, Traverse City, MI, USA - 2019 Sparkling Pinot Grigio