Summer Mocktails (p 20) - Healthful Elements

THE CHEESE WIZVinegar & OilTake Kelly’s advice to spiff up an ordinary saladwith flavorful vinegar, oils, and cheese.Summertime, and thelivin’ is easy. Fish arejumpin’ and the cottonis high.’ There are many soundsof summer, for many of us itmay be a special song, as in mycase, I always has associated thissong of Gershwin with long,hot summer days. For othersit might be the music of TheBeach Boys or songs of Seals &Croft—Summer Breeze comesto mind. Whatever your choice,we certainly take the summermonths at a different speed. Thedays are longer and the colorsreflect the intensity of the heat,this is especially noted by theshades of the seasonal fruitsand vegetables. The raspberries,strawberries and blueberries areall bursting with color- alongwith tomatoes and peppersblushing in all their glory.Many people cringe at the ideaof a steady diet of salads duringthe summer. I can remember myfather saying that he got awfullytired of lettuce and feared thathis nose would start to twitchany day. But there is really so muchmore to salads than just lettuce. Onecan be very inventive when it comesto salad creations. There is a myriad ofwonderful ingredients in our stores toinspire you and you can custom tailoryour dressings with various balsamicvinegars and olive oils.I know that as the weather heatsup I want to spend less time in thekitchen and the oven is considered offlimits. One of my favorite balsamicvinegars is from Villa Manodori. Itstates on the box that this artisanalvinegar is a labor of love for Massimobottura, chef at Osteria Franesnana inModena. Italy. This syrupy balsamicwith it’s lush burgundy color andheady aroma is perfect for glazingpork or chicken. This heavenlyliquid makes for a delicious dessertalternative; anoint fresh berries andsprinkle with powdered sugar.Another way to enjoy thissumptuous nectar is to pair it withPecorino Gran Cru. This cheese isa combination of three elements: therichness of Sardinian sheep’s milkusing a production method basedon the Parmigiano method and 20months of aging. This is a sweet andwell-balanced cheese that caries abouquet of milk foam- a rare featurein mature cheeses. This is perfectcheese to dip into a small pool ofbalsamic after dinner.One of my favorite ways to enjoyMozzarella is in the form of a caprezzesalad. We carry Paula Lambert’s TexasMozzarella; plain or smoked andeither one is delicious when dressedwith a rich olive oil, salt and pepperand fresh basil. Not only does thissalad look luscious but also it really isthe perfect summer salad to take for apicnic, as there isn’t any mayonnaise.Just keep on the top layer of a coolerand nibble away.The legend surrounding howmozzarella was first made is that thecheese curds accidentally fell into apail of hot water in a cheese factorynear Naples and shortly after the firstpizza was made. What distinguishesa superior fresh mozzarella from therest is the taste. The cheese shouldtaste fresh and reminiscent of milkand there should be a hint of sourness,but very mild. If it tastes tootart or sour the cheese has lostits prime. The color shouldbe white however it variesseasonally due to the cow’s diet.The perfect olive oil is fromNew Zealand, Moutere Grove.This olive oil is produced ona tiny organic farm. MoutereValley is an area that is knownfor the fine quality of the fruitsand vegetables. The uniqueclimate and clay soils produceoils with flavor layers. The olivesare taken from the trees andpressed on the estate within afew hours of picking. The tasteis rich, and mellow and fruitywith a long finish that starts outpeppery and finishes slightlysweet. This olive oil is perfecton marinated tuna, roastedvegetables and aged cheeses.Also as a healthy alternative, useon baked potatoes instead ofbutter or sour cream.Enjoy your summer diningand remember that there aremany delicious ways of dressingup even the simplest of salads,grilled veggies and berries.Don’t be afraid to experiment withnew olive oils and balsamic vinegars.As always, we look forward to seeingyou in our store this summer!Kelly Gibbens can be found at TheBetter Cheddar on the Plaza at 604W. 48th Street. Also visit the PrairieVillage location at 71st & MissionRoad. Check www.thebettercheddar.com for new product information andupcoming events.6 July, 2008