Lee Baileys Country Weekends – Lee Bailey

Of course, you could add a small quantity of some artificial sweetener or tart them up with a bit of something like Grand Marnier, but they really can stand on their own. They should, of course, be made when fruit is at the height of its season and therefore filled with natural sugar, and always be topped with a purée and some sort of citrus grating or zest.

It is surprising how much these two elements add to the overall taste of the finished dessert, especially the small bits of sharp citrus. When making a purée, I usually use two kinds of fruit mixed. One can be dried if you like. Also important is lemon, lime, or orange juice— freshly squeezed only. I don’t use grated lime skin often because it can be bitter instead of zesty. Some fruits such as peaches or pears should be rubbed with lemon juice as soon as they are peeled (or skinned) to keep them from turning dark.

A delicious purée can be made from ripe pears and dried apricots, with lemon juice. Another beautiful and delectable one is made from strawberries and blueberries with lemon juice. Composing these desserts is like composing a picture. Have all the elements handy and get to work, tasting as you go. Make notes on combinations you like.

It is easy to forget a key ingredient, and for these to be right, every element is important. e 1 e Bananas and raspberries Purée of dried pineapple, raspberries, and orange juice Thin orange-rind strips, grated lemon rind, and tiny slices of dried pineapple Select a small- to medium-size firm banana with a bright yellow unblemished skin. Cut off its two ends neatly and peel.

Cut in two, lengthwise, and cut each of these portions in two. Use the largest red raspberries you can find. Save any misshapen or slightly crushed berries to use in the purée. e 2 e Pineapple and champagne grapes Purée of strawberries and lemon juice Grated lemon rind and freshly grated nutmeg Buy asmall, very ripe pineapple without any soft spots and cut off the top and bottom. Peel off the brown skin, cutting fairly deep. Remove any brown “eyes” that may remain. Cut into rings. Use champagne grapes, a small seedless variety that often appears in the summer and is translucently brownish red in color with a wonderfully sweet flavor.

These grapes are often expensive, but you won’t need many. Sort out any bruised ones and use them later in a compote with bananas.

Designed by Rochelle Udell and Douglas Turshen Text 1983 by Lee Bailey Photographs copyright © 1983 by Joshua Greene All rights reserved under the International Copyright Union by Clarkson N. Potter, Inc. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Published by Clarkson N. Potter, Inc., One Park Avenue, New York, New York 10016, and simultaneously in Canada by General Publishing Company Limited Manufactured in Japan by Toppan Printing Co. (America), Inc. Library of Congress Cataloging in Publication Data Bailey, Lee. Lee Bailey’s Country weekends. Includes index. 1. Cookery. 2. Entertaining. I. Title. TX715.B1564 1983 641.5 82-19952 ISBN 0-517-54880-1 10987654321 First Edition To my father, who was a marvelous cook and a generous man, and my mother, who never learned to cook at all but sure had style Contents Foreword by Amy Gross 8 Introduction 11 Friday Dinner 23 At the Beach 55 Saturday Lunch 31 For an Outdoor Event 59 Saturday Buffet Dinner 35 In the Meadow 63 Hearty Sunday Breakfast 39 On the Water 67 Light Sunday Lunch 42 By the Pool 71 Simple Sunday Supper 46 “No-Work” Lunches 75 Natural Fruit Desserts 79 Treats and Surprises 83 Inthe Yard 91 On the Porch 95 Under the Pines 103 On the Deck 111 Inthe Kitchen 115 On the Boat Dock 119 Under the Arbor 123 In the Dining Room 126 On the Terrace 135 By Firelight 138 Friday Dinner 147 Saturday Lunch Saturday Dinner 151 155 Sunday Lunch 158 Sunday Dinner 163 Monday Diet Lunches Acknowledgments Index 171 169 167 Foreword.

by Amy Gross his book started because I wanted Lee’s recipes—and something else. I wanted to know how he could have six or eight people for dinner Friday night; eight or ten on Saturday night; offer his houseguests breakfasts, lunches, and midafternoon treats like tomato sandwiches or blackberry cobbler; and still remain amiable.

I really wanted to know why the prospect of dinner at Lee’s sets off such a happy anticipation in me. Some little creature in me smacks her lips and says, “Oh, boy!” Going to Lee’s is like going home. . . when going home is what it’s cracked up to be. It’s that comfortable and welcoming. The house itself provides a lot of the pleasure. It’s out on Long Island, angled for privacy at the end of a wretched little road.

The view is of dunes and the ocean, a saltwater inlet, tall marsh grass and beach plum bushes connected to the house by a long branched deck.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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