Which do you prefer as the temperature climbs into the 90s — hot cocoa or iced tea?
Is it true that cold refreshments cool you down on hot days?
Although counterintuitive, there is no scientific evidence to support the theory that cold foods and drinks affect body temperature. But they do make you feel better.
I don’t like ingesting anything bubbling hot during the dog days of summer. I’ll wait for fall for brisket, short ribs and noodle pudding.
I simply feel more in sync with the season when I select salads, chilled soups and anything made with yogurt. I often prepare main course salads featuring sliced turkey or steak. Cold poached salmon is a splendid summer entrée, as are grilled chicken and rare roast beef straight from the refrigerator.
Cold beverages are enormously satisfying during heat waves. Don’t underestimate the power of ice water. For a tangy twist, combine orange juice, seltzer and ice cubes. Freeze leftover coffee in ice cube trays and add them to iced coffee, instead of ice. For an old-fashioned treat, slide a scoop of vanilla ice cream into root beer. Keep white wine and rosé super cold. Store gin in the freezer for excellent gin and tonics.
For dessert, serve lemon sorbet over chilled melon. Indulge in ice pops. Chew on frozen strawberries and grapes. If you add ice cubes to the blender when making smoothies, you’ll be shivering after a few sips.
Hawaiian Maui Wowie | Pareve
Serves 4
1 lemon
1 orange
16-ounce package strawberries
32-ounce can of pineapple juice, refrigerated until chilled
3 cups ice cubes
1 cup chilled rum, optional
Cut a lemon into thin slices and cut each slice in half. Cut an orange into thin slices and cut each slice into quarters. Hull the strawberries and cut them into bite-sized pieces.
Move the fruit into a large pitcher, preferably glass, so this colorful drink will shine. Pour the pineapple juice into the pitcher. Add the ice cubes and rum, if using. Stir to combine. Add more ice cubes, if desired. Serve it immediately in tall, curved glasses shaped like a vase or any tall glass.
Gazpacho | Pareve or Meat
Serves 4-6
5 tomatoes, chopped
3 Kirby cumbers, seeded and chopped
1 red bell pepper, seeded and chopped
1 bunch scallions, cleaned and chopped, including the dark green stems
½ red onion, diced and then chopped
3 cloves garlic, minced
1 cup chicken or vegetable stock
32-ounce can of tomato juice
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
½ teaspoon ground cumin
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh dill, parsley and basil, chopped
Place all the ingredients in a large bowl. Stir to combine.
Cover and refrigerate for 12 hours or overnight. Don’t remove it from the refrigerator until ready to serve.
Tropical Smoothie | Dairy or Pareve
Serves 2
Equipment: Blender
1 cup peaches, fresh or frozen
1 ripe banana, cut into chunks
½ cup coconut yogurt, or
dairy-free coconut milk yogurt alternative
⅓ cup orange juice
1 teaspoon white sugar
¼ teaspoon cinnamon
2 teaspoons milk or coconut milk
2 cups ice cubes
2 mint sprigs, optional
If you’re not using frozen peaches, cut about 2 fresh peaches into slices. Remove and discard the pit and skin. Place the peaches in a blender along with the remaining ingredients. Blend at a high speed until the ice cubes are pulverized.
Pour the mixture into tall glasses. Place a mint sprig, if using, on top of each glass. Serve immediately.
