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Swap Shop: Gazpacho for end-of-summer entertaining

Gazpacho puts whremains your garden good use. (Courtesy North American Olive Oil Association)

Gazpacho puts what remains in your garden to good use. (Courtesy North American Olive Oil Association)

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Updated: November 4, 2011 10:13AM



With summer winding down, Swap Shop readers are eager to return to their kitchens. D.W. of Chicago's request for a "perfect" gazpacho, to use what remains in his end-of-summer garden, is answered by the North American Olive Oil Association.

A request from F.W. of Joliet for a bread pudding for an early October dinner is answered with a memorable recipe from Nestle, and the Richard Gotlunds of Lemont share their favorite Bourbon Balls with J.J. of Chicago.

To make Bourbon Balls:

In a large bowl, mix together 2Ā½ cups (5 dozen) crushed vanilla wafers, 1 cup confectioners' sugar, 2 tablespoons cocoa powder and 3 tablespoons corn syrup. Add 1 cup chopped walnuts, 1 cup flaked coconut and 1/3 cup bourbon; combine all.

Take desired amount of mixture (approximately 1 heaping tablespoon) and squeeze it, then roll mixture slightly to make a ball. Roll in additional confectioners' sugar. Place in airtight container. Note: These are best after a couple of days.

Requests

Could readers send authentic recipes for potato-stuffed and sauerkraut-stuffed pierogi?

S.J.C., Chicago


I would appreciate a recipe for Greek lasagna. We had it in Detroit and loved that it's not layered like Italian lasagna.

D.F., Chicago


Please, please give me a foolproof recipe for eggs Benedict. I always have trouble with the hollandaise sauce, but I don't want to purchase a mix.

C.P., Evanston


Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans St., 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

All mail must include a daytime telephone number. Sorry, requests can't be answered personally.



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