August is almost here and the heat is relentless. Although outdoor entertaining usually popular this time of year, it’s just entirely too hot. You and your guests would be sweltering before you ever began to eat. Bring the party inside this weekend with this innovative, no fuss menu. Not only will it be beautiful and delicious, nothing has to be baked, so everyone will be cool, comfortable and full!
This three course dinner will be served in the form of three articles. The menu is as follows. The appetizer is creamy and crunchy radish and herb bruschetta. The entree is colorful shrimp pasta for dessert, a decadent chocolate orange mousse.
This whole lovely meal was inspired by the locally grown produce, farm fresh eggs and other products that are available at Broken Arrow’s farmers’ market. The market is open on Saturdays from 8:00 a.m. – 12:00 p.m. and is located at 418 South Main.
This appetizer is so simple to make, but the flavors are complex. Commercially made bagel crisps serve as a crunchy platform for the soft herb butter and the peppery radishes. Use any favorite herb for the butter. Tarragon and rosemary are both good choices. The milder tarragon lets more of the flavor of the radish shine through while the stronger flavor of the rosemary bring out the sweetness of the radish.
Radish and Herb Bruschetta
- 1 bunch radishes, trimmed
- 1 stick butter, softened
- 2 tablespoons finely chopped tarragon, rosemary or other favorite herb
- 1 bag Bagel crisps
Wash radishes and trim ends. Slice radishes lengthwise into thin slices.
In a small bowl, mix together the softened butter and the desired herb. Spread some of the butter over desired number of bagel crisps. Arrange 2 or 3 radish slices on top of each. Any leftover herb butter and be wrapped up and chilled for a later use. It is delicious over chicken, fish or even steak.