Georgia Magazine - August 2021 - 30

GEORGIA Cooks
By Jane F. Garvey
Cold dishes
for summer
Strawberry Sangria
H
ot weather always calls for fooling with
the stove as little as possible as well as
spending the minimal amount of time
preparing recipes. Cold dishes can be some of the
most intriguing, and they occur in nearly all global
cuisines.
Like the sushi and sashimi of Japan, for
instance, Italian crudo ( " raw " ) uses raw fish and
other proteins, such as minced veal.
Italian cold, raw fish dishes come dressed
simply in pure olive oil and citrus juices. There
may be a dusting of fresh herbs. Use only the
freshest of finfish or shellfish in this fare.
However, you also may cook fish, bathe it in
a marinade and serve it cold. In Venice, fillets of
sole are dipped in seasoned flour and fried, then
bathed in vinegar, wine, citrus juices and slowly sauteed onions
and topped with plumped white raisins and pine nuts. The dish
requires several hours in the fridge to reach its proper texture.
Soups are easy to serve chilled, and many classics are supposed
to be served that way, such as vichyssoise, a thick soup
made from potatoes, leeks and cream. Cream of Chicken
Senegalese is made from curried fruit, cream and poached
chicken and can be served chilled or warm.
And of course there are salads-not just green ones but
also composed salads that can make a complete meal and are a
great way to use up leftover grilled meats. And Southern tomato
aspic is making a rebound on menus.
Summer's fruits are ideal for cold desserts or appetizers.
For an easy cold dessert, marinate sliced strawberries (at least a
half-hour) in a mixture of good balsamic vinegar, shredded basil
and turbinado sugar. For a quick and crowd-pleasing appetizer,
drape thinly sliced ham across a slice of ripe honeydew melon
or fresh figs.
So let's get dinner started, but do it using the blender and
the refrigerator much more than the stove.
Jane F. Garvey is a freelance food, wine and travel writer
from Decatur.
30 Georgia Magazine August 2021
Sangria can be made
with red or white wine, but
it also adapts well to interpretations. This version uses Satilla
Road Sweet Strawberry Wine, made with strawberries grown at
Paulk Vineyards in Wray, but any Georgia-produced strawberry
wine would work.
STRAWBERRY SANGRIA
1/3 cup blood orange juice
1 cup sliced strawberries, halved if small or quartered if large
1 (750-milliliter) bottle strawberry wine
1/4 cup orange liqueur
1/3 cup strawberry syrup
1 blood orange, sliced
Ice cubes, as needed
1 (750-milliliter) bottle sparkling mineral water
In a glass pitcher place the blood orange juice, cut strawberries,
strawberry wine, orange liqueur, strawberry syrup and sliced
blood orange. Stir to combine. Chill for about an hour.
To serve, place about a half-dozen ice cubes in each of six
medium-tall glasses, and fill 2/3 with the liquid, being sure some
strawberries and orange slices get into each glass. Splash each
with sparkling mineral water. Serve immediately. Serves 4-6,
depending on the size of the glasses.
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Georgia Magazine - August 2021

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