Saying Goodbye to Summer
September 13, 2008 by Ouiser Boudreaux
Just as the mornings started to smell like fall, a hot and humid Saturday reminded me it was still technically summer. As anxious as I am to bid the sticky summer season goodbye, I know when the frigid wet cold of winter hits, I’ll wish it were summer once again. Before I rush to don my tweed slacks and Barbour coat, I’ll be hanging on to the last few days of summer until fall officially begins on September 22, 2008 at 11:44 am EDT.
So what to do when you can’t or shouldn’t (depending on how, where, and by whom you were raised) wear white once Labor Day has passed, but it’s not quite cool enough to wear that Milly coat you covet at Nordies? Football season has begun, but the leaves on the trees are still green and hanging on tight. All the major stores are hawking fall outerwear and Thanksgiving decor, but the outdoor thermometer reads 87 degrees. What’s the rush? Carpe diem, right?
My answer to the premature pumpkins, quilted coats, and pilgrim center pieces is: An end of summer dinner party! A few weekends ago, my lovely fiancee and I did just that. With a hefty load of bountiful produce, we hosted a fantastic dinner party that celebrated the sensational season of summer. On the menu (my camera didn’t do any course justice, so these look-a-likes are from the internets):
- Salmon Tartare with Wasabi, Dill, and Fresh Peaches (paired with 2002 de Ladoucette Pouilly-Fumé Baron de L)
- Lump Crab Salad mixed with homemade Mayonnaise and Tarragon
- Filet Mignon served with steamed Collard Greens (paired with 1996 Chateau de Fieuzal Pessac-Leognan
Dessert was skipped as our bellies were full and our heads were…spinning! But an angel food tart with fresh strawberries soaked in sugar and grenadine had been prepared. It did not go to waste, and was savored the next morning with a steaming cup of strong coffee.
Recipes upon request, but the moral of the story is: Enjoy the moment! Don’t be rushed to get to the next stop, the next day, the next year. Cherish each day before you move onto the next. Find delight in the present. Before summer ends, lay in the grass, run through the sprinklers, and hike out to Blue Hole for a dip. It’ll be gone before you know it.
Cheers to Summer. See you next year. What will you all be doing this last week of summer?
Is the link to the crab salad the recipe you used? If not, can you please post the crab salad w/ tarragon recipe?
Speaking of last days of summer. I unfortunately could not attend the final Veritas Starry Nights, but I intend to visit every vineyard with a cheese plate and an outdoor sipping area before the season ends. A Kluge viognier and cheese plate is my absolute favorite way to celebrate warm weather!
Crab salad–for the lump crab, get some good quality lump crab if you can.
Mayonnaise–combine 1 egg yolk and 1-2 tbsp of lemon juice. Whisk together until smooth and light. Then either using a food processor or a non-arthritic wrist, start adding grapeseed oil (or extra virgin olive oil–I live grapeseed oil because it’s leaner and gives a better product in the end) 1-2 tsps at a time. You want to emulsify the yolk mixture. Once you’ve added about 1/4 cup of oil you can add the oil faster. Plan on using about 1/2 cup of oil in the end, but this is up to you. You can use less or more depending on how you like it. Once the product is emulsified, you have mayonnaise. Add in 1 spoonful or so of dijon mustard to give it a little extra something. Add salt and white pepper to taste, and 1 tbsp of fresh chopped tarragon.
Combine the mayo and the lump crap, garnish with fresh chopped grape or cherry tomatoes, and voila! This goes well with any white burgundy.