May 21, 2005 Dinner at Cafe Drake
Whenever our dear friend Ms. Amee Simmons visits from Detroit Rock City it's always time to celebrate with a special meal. The menu below was from a late-spring dinner honoring one of our greatest muses. Following the menu is a recipe for a most unusual gazpacho, served cold but tasty enough to be enjoyed even in the winter months.
Sangria
White Gazpacho
Chicken Marbella
Sauteed Escarole
Nutmeg Ice Cream with Fresh Blackberries and Butter Cookies
Coffee
Digestifs
WHITE GAZPACHO
3 cups peeled, diced cucumbers / 1 clove garlic / 1/2 cup parsley / 2 T. white wine vinegar / 1 t. salt / 2 cups yogurt / 1/2 cup sour cream
- Combine cucumbers, garlic, parsley, salt and vinegar in a blender and process until smooth.
- Pour in a large bowl and mix in yogurt and sour cream. Chill before serving.
- Serve in cold bowls, garnished with croutons and chopped parsley or snipped chives.
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