Gourmet's Idyll Summer Menu-7/30/09
I've occasionally complained while doing this project of making every recipe in Gourmet magazine for the month about the huge menus with 10+ recipes. I think Gourmet got it right with this month's dinner menus. Tonight I made the menu titled "American Idyll", the last of the three dinner menus in this month's Gourmet. All three of these menus where of manageable size and could easily be reduced for a smaller family. The menu I made today was the largest with 9 recipes but I was able to make one of the two pie recipes at a different time and only the pie had an active time of more than 30 minutes. Tonight's menu was a true summer classic with Mint Ice Tea, lots of fresh veggies, ribs, and pie with ice cream. Every component went together well and there wasn't a single recipe that I thought, "Why did they stick that in here?" The menu began with a Fresh Mint Tea Julep that could be made with or without alcohol. I'm not a huge sweet tea person...