Swap Shop: Gazpacho for end-of-summer entertaining
BY SANDY THORN CLARK September 6, 2011 11:34AM
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 2½ 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.
