Chilled Cucumber Soup

Sometimes in August or September, my garden is producing something in excess that I am forced to find new ways to use. Currently, it is cucumbers. Because my cucumbers are so leafy, sometimes cucumbers get hidden and overgrown. My niece-in-law, Shuyan, suggested making a chilled cucumber soup as a way to salvage the overgrown cucumbers. This recipe is the result of that conversation.

The recipe below yields two bowls of soup, but can easily be increased to use more cucumbers. Lemon juice can be used instead of lime juice. If you do not like or do not have mint, other seasonings such as dill or basil would be great.

Chilled Cucumber Soup 

• 1 cucumber
• 1/2 cup yogurt
• 1 tsp. olive oil
• 1/2 clove garlic
• 1 tsp. lime juice
• several mint leaves
• salt and pepper, to taste

Peel and chop the cucumber. Place in a blender. Add yogurt, olive oil, garlic, lime juice, mint, salt, and pepper. Blend until smooth. Refrigerate for at least one hour. Garnish with extra mint leaves. Enjoy!

Crab Sandwiches

This recipe is in Grandma's handwriting. I do not know where she found the recipe, but the sandwiches are delicious, so I am glad that she found it. This recipe is a variation on a chicken salad or tuna salad. I especially like the use of Worcestershire that gives the sandwiches a great flavor.

I made these sandwiches as open-face sandwiches, but they might be easier to eat as a closed sandwich. Grandma's recipe uses canned or frozen crabmeat, but I used imitation crab, which is what I grew up eating thinking it was real crab. If you are in a location that has access to local, fresh crab, use that instead. But in Chicago, imitation crab might be the best option.

Crabmeat Sandwiches 

• 6 slices bread, toasted one side
• 6 ounces crabmeat
• 1/4 cup mayo
• 1 Tbsp. lemon juice
• 1 tsp. dried minced onion
• 1 tsp. Worcestershire sauce
• 1 egg white, beaten 

Combine crabmeat, mayo, lemon juice, onion, Worcestershire sauce, and egg white. Spoon mixture on untoasted side of bread. Place under broiler and broil for 4-5 minutes until top begins to brown. Enjoy!

Mocha Chiffon Pie with Rum

This pie is quite tasty but takes a bit of work to come together. It might be best to make it a day before and allow it to refrigerate overnight to become more set. So plan to make this pie ahead and resist the temptation to dig into the pie before it is set. This pie should be kept refrigerated. If you need to have it out of the refrigerator for a little bit, try to freeze it for a few minutes to help it stay cooler longer.

The chocolate blended with coffee and rum creates a complex flavor for this pie that is more than just chocolate alone. I used the crumb crust option because it was easier not to turn on the oven on a hot day. Either type of crust would be delicious. This pie is a great option when you need something to make ahead.

Mocha Chiffon Pie with Rum 

• Baked pie shell or crumb crust
• 1 envelope (1 tablespoon) unflavored gelatin
• 1/4 cup cold water
• 3 ounces unsweetened chocolate
• 1 3/4 cup milk
• 3 eggs, separated
• 3/4 cup sugar
• 1 Tbsp. instant coffee
• 1 tsp. vanilla
• 2 Tbsps. rum or brandy
• 1/4 tsp. salt
• optional: whipped cream and shaved chocolate

Have the crust ready. Soften the gelatin in the cold water. Melt chocolate in the milk and blend well. Beat egg yolks with sugar and slowly add to hot milk and chocolate, mixing well. Cook gently, stirring constantly until the custard will coat a spoon. Add instant coffee, vanilla, rum, salt, and gelatin. Cool until mixture begins to congeal. Beat mixture and fold in the stiffly beaten egg whites. Turn into prepared pie shell and chill until set. Garnish with whipped cream and shaved chocolate before serving. Enjoy!