Polish Summer Menus - Celebration for 4

Summer approaches with a ripening of produce and spirit. Now there is a wide choice of fruits and vegetables available in the garden and markets. Because of Summer`s heady warmth, chilled meals are ardently welcome. Below are a few frosty feasts.

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summer salad / salatka letnia

baked omelette with wine sauce / omlet zapiekany w sosie winnym

creamy cauliflower soup with buttered croutons / zupa kalafiorowa z grzankami

lamb birds / baranie ptaszki

fresh seasonal fruit tray / taca sezonowych owocow

Here is an elegant commencement for a special Sunday. The opulence of the meal can be set off by your own combination of jewels of fresh fruits.

SUMMER SALAD

salatka letnia

1 head lettuce

1 cucumber, peeled and sliced

1 bunch radishes, sliced

2 carrots, peeled and sliced diagonally

1/2 cup sour cream

salt to taste

1/2 teaspoon sugar

snipped chives

Wash lettuce and break into bite-sized pieces. Toss with the cucumber, carrot and radish slices. Prepare the sour cream and seasonings for the dressing. Spoon over salad and garnish with the snipped chives.

BAKED OMELETTE WITH WINE SAUCE

zapiekany omlet w sosie winnym

6 egg yolks

6 egg whites, stiffly beaten

6 tablespoons flour

salt to taste

wine sauce

Beat egg yolks in the top of a double deck pot over barely simmering water until creamy. Cool, then combine with the whipped egg whites. Slowly add the flour. Spoon into a torte pan and bake at 375F for 20 minutes, or until set. Serve with wine sauce.

WINE SAUCE

sos winny

4 egg yolks

2 tablespoons honey

2 cups white wine

grated lemon peel (optional)

Beat the egg yolks in the top of the double deck pot, over barely simmering water, with the honey. Add the wine and continue cooking until sauce thickens. If desired, add grated lemon peel. Spoon over the baked omellett while piping hot.

CREAMY CAULIFLOWER SOUP WITH BUTTERED CROUTONS 

zupa kalafiorowa z grzankami

1 quart chicken stock

2 cups cauliflower floweretts

1/2 cup heavy cream 

2 tablespoons flour

1 egg yolk

1 teaspoon fresh dill

Simmer cauliflower in the chicken stock for 20 to 30 minutes. Combine the cream, flour and egg yolk with a whisk. Add 1 cup chicken stock to the cream mixture, then gradually pour the cream mixture into the remaining stock, stirring constantly. Simmer for 10 to 15 minutes. Do not boil. Garnish with the dill.

BUTTERED CROUTON

grzanki

2 tablespoons melted butter

2 slices stale bread, cubed

Combine and toss untill coasted. Bake at 350F for about 20 minutes, or until lightly browned.

LAMB BIRDS

baranie ptaszki

1  1/2 pounds, boneless lamb

1/4 cup flower, sifted

salt to taste

2 tablespoons butter

8 shallots, sliced

1/2 cup sliced mushrooms

1 tablespoon tomato paste

1/4 cup chianti or other dry red wine

Slice lamb thinly, as for scallopppine. Pound the lamb slices, then dip in seasoned flour. Brown quickly in the butter. Place the meat in a baking dish, top with the vegetables. Combine the tomato paste with the wine and pour over all. Bake at 325F for 40 minutes