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BANG-UP FOURTH OF JULY

LATE-AFTERNOON PICNIC FOR EIGHT

GLORIOUS GAZPACHO DAZZLING GRILLED VEAL CHOPS OUTRAGEOUS LOBSTER SALAD ROLLS A DECORATIVE CUCUMBER SALAD GARDEN SQUASH SALAD FRESH PEACH COBBLER BUTTERMILK ICE CREAM

his red, white, and blue day coincides with delicious vegetables at the farm stands, so begin the celebration with fresh gazpacho, a favorite summer soup. Along with the Dazzling Grilled Veal Chops and the Outrageous Lobster Salad Rolls youll find highly flavored seasonal salads of summer squash, zucchini, tomatoes, and cucumbers. To top it all off, what could be more American than a ripe juicy peach cobbler served with Buttermilk Ice Cream. Start the fireworks! A great thing about this delicious outdoor meal is that almost all of it can be made ahead of time. For the table, use large white serving platters for the lobster rolls and the veal chops. Or nestle the lobster rolls in individual plastic baskets clam shackstyle. Gazpacho is even more brilliant when served in brightly colored mugs. Carafes of red and white wine or sparkling water go right on the table, as do big arrangements of

blue cornflowers, lots of red carnations, and daisies (theres your red, white, and blue) in painted tin buckets. Baskets filled with strawberries and raspberries would be pretty. Now, bring out the flags, lots and lots of them in all different shapes and sizes. Hang a huge one on the front of your house. Stick small ones in a watermelon placed in a big basket. Stack up some colorful blankets or quilts for those who want to lie on the lawn. And dont forget to light sparklers as the sun sets.

THE MUSIC
Tchaikovskys 1812 Overture Johnny Cash Soundtrack from Yankee Doodle Dandy

THE WINE
California Sauvignon Blanc Oregon Pinot Noir

THE EXTRAS
Barbecue grill and accessories American flags Ice-cream maker

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GLORIOUS GAZPACHO

hort of putting your whole vegetable garden into a bowl, no dish so totally delivers the cool, crunchy, thirst-quenching pleasure of salad vegetables as gazpacho. Chilled mugfuls of this refreshing starter can be enjoyed at the table, under a tree, sitting on the porch steps, or anywhere friends gather for the start of the meal.
2 cups diced peeled hothouse (seedless) cucumber ( 1 4 -inch dice) 2 cups diced red bell pepper ( 1 4 -inch dice) 2 cups diced ripe tomato ( 1 4 -inch dice) 1 2 cup diced red onion ( 1 4 -inch dice) 2 cups tomato juice 1 2 cup red wine vinegar 1 3 cup extra-virgin olive oil 2 dashes Tabasco sauce Salt and freshly ground black pepper, to taste 1 ripe avocado, preferably Hass

3. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for up to 6 hours before serving. Right before serving, halve the avocado and remove the pit. Dice the flesh and top each serving with a garnish of avocado. Serve.

DAZZLING GRILLED VEAL CHOPS

thick veal chopcaramelized and crisp on the outside, nicely moist on the insideis luxurious and easy to make, as are the roasted garlic and barnaise mayonnaises.
8 veal chops (12 ounces each), bones frenched (see box, page 72) About 1 3 cup olive oil Salt and freshly ground black pepper, to taste 1 2 cup Roasted Garlic Mayonnaise (recipe follows) or Barnaise Mayonnaise (page 401)

1. Place the cucumber, bell peppers, tomatoes, and onion in a large bowl. 2. Add the tomato juice, vinegar, olive oil, and Tabasco sauce. Season with salt and pepper and toss.

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1. Heat a barbecue grill to high. 2. Brush the chops lightly with olive oil and sprinkle them generously with salt and pepper. Grill the chops over high heat, 3 inches from the heat source, until cooked through, 8 to 10 minutes per side. Do not overcook them; you dont want them to dry out. 3. Dollop each chop with a tablespoon of the Roasted Garlic Mayonnaise and serve immediately.

OUTRAGEOUS LOBSTER SALAD ROLLS

harbor in Maine, sailboats on a sundappled sea. Granite cliffs, fir trees, and daisies. Little rowboats bobbing at anchor. Giant steaming rigs at the local lobster pound. You pay your few dollars, they give you fresh lobster in big chunks on a hot dog bun, slathered with mayonnaise. You sit at one of the tables in the little picnic grove overlooking the harbor and bless all summer afternoons. I cant bring Maine to you, but I can give you a recipe that is inspired by those Maine days. The secret is big pieces of lobster, a real lobster commitment.
4 live lobsters (about 11 4 pounds each) 8 hot dog rolls 1 2 cup prepared mayonnaise, such as Hellmanns 2 cups mche leaves or other baby salad greens 8 yellow cherry or pear tomatoes, cut in half 8 red cherry or pear tomatoes, cut in half Salt and freshly ground black pepper, to taste

ROASTED GARLIC MAYONNAISE

oasted garlic is nutty, sweet, and fragrant. It is in no danger of getting lost in the strong flavors in this meal. This recipe makes a generous amounttry the leftovers with steak, fish, and chicken, or dolloped on sliced tomatoes.
4 large heads garlic 2 cups prepared mayonnaise, such as Hellmanns 2 dashes Tabasco sauce Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350F . 2. Remove the outer papery layer of the heads of garlic, leaving the heads intact. Cut off the top 14 inch of the cloves, and wrap each head in aluminum foil. Bake until soft, 114 hours. Unwrap the garlic heads and allow them to cool. 3. When the garlic is cool enough to handle, squeeze the pulp out of the skins into a small bowl. Mash the garlic to form a smooth paste. Add the mayonnaise, Tabasco sauce, and salt and pepper and stir to combine. Refrigerate, covered, for up to 5 days. MAKES ABOUT 2 CUPS

1. Bring a large kettle of water to a rolling boil over high heat. Drop in the lobsters (youll probably have to cook 2 at a time) head first, cover, and return the water to a boil. Cook until the shells turn bright red, 10 minutes. Remove the lobsters from the water with tongs and allow them to cool. 2. Twist the tails off and push out the meat (or use kitchen scissors to cut down the center of the underside of the tail and remove the meat in one piece). Cut each piece of lobster tail meat in half lengthwise. Set the rest of the lobster aside. (Luscious claw meat is the post-party treat for the hosts. Crack open the claws using a lobster cracker

uscious claw meat is the post-party treat for the hosts. Crack open the claws using a lobster cracker and extract as much claw meat as possible. Place it in a bowl, cover with plastic wrap, and refrigerate until after the party. Eight lobster claws should yield enough for a hearty midnight snack for two, tossed with tomatoes and mche and a generous dollop of mayonnaise. When your guests are gone, the dishes are put away, and the temperature has cooled down, enjoy!

Outrageous Lobster Salad Rolls

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and extract as much claw meat as possible. Place it in a bowl, cover with plastic wrap, and refrigerate until after the party, see previous page). 3. Spread both sides of each hot dog roll with 1 tablespoon of the mayonnaise. Lay a halved lobster tail on the bottom half of each roll, and top with some of the mche and tomatoes. Close, and serve immediately, passing the salt and pepper.

Just before serving, toss the dressing with the salad. Serve immediately.

GARDEN SQUASH SALAD

A DECORATIVE CUCUMBER SALAD

ummer squash, both zucchini and yellow, are crisp and delicious when served raw and very thinly sliced in a salad. Dressed with plenty of lemon juice and Parmesan cheese (look for the finest Parmigiano-Reggiano), it matches up well with peppery arugula and some fine ripe tomatoes.
4 small zucchini, ends trimmed 4 small yellow squash, ends trimmed 1 2 cup fresh lemon juice 1 4 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste 8 ounces Parmesan cheese, shaved or cut into thin slivers 2 large bunches arugula (12 ounces total), stems trimmed, leaves washed and patted dry 2 large ripe tomatoes, cored 1 4 cup chopped fresh flat-leaf parsley

n this crunchy and colorful summer salad, with all the spirit of a fine Greek salad minus the feta cheese, the first impression makes a difference. Herbs are usually chopped so fine that all you can tell is that there is something green in the dish. In this recipe, though, the dill leaves are an inch long: beautiful and delicious, and definitely present.
2 hothouse (seedless) cucumbers 6 ripe tomatoes, cut into quarters 1 small red onion 1 2 cup halved pitted Kalamata or other imported black olives 1 2 cup cut fresh dill leaves (1-inch lengths) 1 4 cup extra-virgin olive oil 2 tablespoons red wine vinegar Salt and freshly ground black pepper, to taste

1. Peel the cucumbers, then halve them lengthwise, scoop out the center, and cut them crosswise into 14-inch pieces. Place them in a bowl and add the tomatoes. 2. Halve the onion lengthwise and then slice it crosswise. Add the onion to the cucumbers, along with the olives and dill. 3. Whisk the olive oil and vinegar together in a small bowl, and season with salt and pepper.

1. Cut the zucchini and squash into very thin slices on the diagonal and place them in a bowl. 2. Whisk the lemon juice, olive oil, and salt and pepper together in a small bowl and toss with the squash. Let the squash rest for 10 to 15 minutes. Then add the cheese. 3. Place the arugula in a salad bowl. Cut the tomatoes in half lengthwise, and then into very thin wedges, and scatter them over the greens. 4. Just before serving, spoon the squash and dressing over the arugula and tomatoes. Sprinkle with the parsley and season with salt and pepper to taste. Serve immediately, tossing the salad at the table.

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FRESH PEACH COBBLER

cobbler is a fruit pie without the fuss of pastryjust sweet ripe fruit and a sweet biscuit crust. Serve a scoop of Buttermilk Ice Cream alongside. FOR THE PEACHES 7 1 2 cups quartered pitted ripe peaches (about 12 peaches) 1 2 cup sugar 1 tablespoon fresh lemon juice 2 teaspoons finely grated lemon zest 2 teaspoons pure vanilla extract FOR THE TOPPING 11 2 cups cake flour or all-purpose flour (see Note) 4 tablespoons sugar 2 teaspoons baking powder Pinch of salt 5 tablespoons cold unsalted butter, cut into small pieces 2 3 cup light cream or half-and-half 1. Position a rack in the center of the oven, and preheat the oven to 400F Butter a 9-inch . square baking dish. Set it aside. 2. Prepare the peaches:Toss the peaches in a bowl with the sugar, lemon juice, lemon zest, and vanilla. Set aside. 3. Prepare the topping: Sift the cake flour, 3 tablespoons of the sugar, the baking powder, and the salt together into a bowl. Using an electric mixer, add the butter and combine until it is evenly distributed, 1 minute. Add the cream and mix until the dough just comes together, 30 seconds. 4. Spoon the peach mixture into the prepared baking dish. Crumble on the topping mixture and sprinkle with the remaining 1 tablespoon sugar. 5. Bake for 15 minutes, then reduce the temperature to 350F and continue baking until the

topping is golden brown and the filling is bubbly, 30 to 40 minutes more. 6. Serve warm or at room temperature. Note: When made with cake flour, the topping will be a bit more tender than it is when its made with regular all-purpose flour.

BUTTERMILK ICE CREAM

uttermilk produces a creamy, textured ice cream with a very light tang. Scoop it onto the Fresh Peach Cobbler for a luscious dessert with an old-fashioned feel.
2 cups heavy (whipping) cream 2 cups buttermilk 1 2 cup sugar 1 tablespoon pure vanilla extract 4 large egg yolks

1. Combine the cream, buttermilk, sugar, and vanilla in a heavy saucepan over medium heat. Cook until the mixture is hot but not boiling and the sugar has dissolved, about 10 minutes. Remove the pan from the heat. 2. Place the egg yolks in a small bowl and whisk to mix them. Whisking constantly, slowly pour 1 cup of the hot milk mixture into the eggs. Continue to whisk until smooth. 3. Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and stir the mixture constantly until it is thick enough to coat the back of a spoon, 6 to 8 minutes. The mixture should never boil. 4. Strain the mixture into a bowl and allow it to cool to room temperature. 5. Freeze in an ice-cream maker according to the manufacturers instructions. Transfer to a container, cover, and freeze until serving time. MAKES 1 QUART