High Temps? No Problem. Try These Cool Recipes

We’ve been spoiled most of the summer with rainy days, cloud cover, and highs in the 70s and low 80s. But today when I walked outside, I realized that luck might have run out. Corn is high, and so are the temps. It’s time to go for recipes that don’t heat us up or weigh us down.

I didn’t realize when I was a child that when I froze grapefruit juice and melted sugar in my mom’s cake pan that I was actually making a granita — sort of. Probably for the best, as I’d have gone around saying the word granita over and over just to sound sophisticated. Anyway, it is so simple and refreshing! And I love anything with peanut sauce, especially this cold noodle salad. For dessert, make or buy a sponge cake and add dollops of marshmallow frosting. Nice and sweet without the heavy texture of butter-based icings.

Lemon Granita
(Makes 4 servings)

½ cup water
½ cup sugar
½ cup fresh squeezed lemon juice
Fresh mint or thyme sprigs

1. Whisk water and sugar in a small saucepan; bring to a boil.
2. Lower heat to a simmer, and stir until sugar is completely melted. Remove from heat, and let cool.
3. Stir lemon juice into cooled sugar mixture, then pour into a shallow metal pan. Lay flat in freezer, and freeze for 1 hour.
4. Using a fork, scrape the ice until the surface has a rough texture, breaking up any lumps that arise. Return to freezer. Repeat scraping and freezing process two more times. Mixture will resemble sorbet due to the ice crystals losing their shape.
5. Spoon into small clear glasses, and garnish with mint or thyme. Serve with spoons.

Crunchy Summer Peanut-Noodle Salad
(Makes 4 servings)

Salad

¾ pound dried whole wheat spaghetti or soba noodles
½ cup edamame
½ cup matchstick carrots
½ cup thinly sliced red bell pepper

Peanut Sauce

½ cup creamy peanut butter
½ cup water
3 tablespoons soy sauce
1 clove fresh garlic, pressed
1 teaspoon minced fresh ginger
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
⅛ teaspoon red pepper flakes

Toppings

½ cup thinly sliced green onions
½ cup chopped fresh cilantro
3 tablespoons crushed peanuts
Fresh lime juice to taste
Sriracha to taste

1. Cook noodles according to package directions, being careful to cook just to al dente. Drain well, and cool completely.
2. Combine noodles and vegetables in a serving bowl.
3. Whisk together all sauce ingredients in a small saucepan over low heat until combined and peanut butter is melted.
4. Toss noodles and vegetables with sauce, and chill until ready to serve. Sprinkle with desired toppings.

I recently tried this fluffy marshmallow frosting on chocolate cupcakes, and it was delicious and light. When the granddaughters come up, I plan to use the frosting as a filling in chocolate chip cookie sandwiches. Sweet!

Light-As-Air Marshmallow Frosting

4 large egg whites
1 cup granulated sugar
Pinch kosher salt
1 teaspoon vanilla

1. Bring 1 inch of water to a simmer in a deep saucepan.
2. Whisk egg whites, sugar, and salt in the bowl of a stand mixer until combined.
3. Place bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.
4. Heat the sugar mixture, whisking often, until a candy thermometer reaches 160° F.
5. Remove bowl from heat, and place on mixer.
6. Using whisk attachment, beat the mixture until cool and glossy. Beat in vanilla.
7. Pipe onto cupcakes or between cookies; or spread onto snack cake.