Tourist Reading Book in Swimming Pool with Ocean in Background, Palm Tree in Foreground
Tourist in Swimming Pool...
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Beroujon, Pascale
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La Belle Cuisine - More Appetizer Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sip drinks and graze near the pool...
Gourmet cheeses on sale now at igourmet

"Don't let love interfere with your appetite.
It never does with mine."

~ Anthony Trollope

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Bottom Bay, Barbados

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Blue Cheese and Figs
Blue Cheese and Figs
Jim Norton
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Pool Umbrella, Cabo San Lucas, Mexico
Pool Umbrella, Cabo San Lucas, Mexico
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Broadus, Jennifer
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La Belle Cuisine


Sip drinks and graze near the pool

The Times-Picayune, New Orleans, June 27, 2002,
Used with permission
Marcelle Bienvenu

“I consider myself a beach bum. I love nothing better than to sit on the beach
under an umbrella, dig my toes into the cool sand and read a trashy novel. But
when I can't get to the beach, I'm a true swimming pool enthusiast.
I've never been the proud owner of a pool, but my sister has had a backyard pool
for more than 30 years and she has always told me to consider her pool MY pool.
And I have done so without hesitation. In fact, I go so often during the summer
that most of the children and grandchildren know my special corner of the pool.
I set up my lounge chair close enough to dangle in the cool water while I do
crossword puzzles or read. About every 30 minutes, I slip into the water and
do my five or six laps to cool down..
But what I love most is dining poolside. My sister and her husband have very
simple tastes -- ice cold watermelon, hot dogs, boiled crawfish or fried catfish.
I certainly don't turn my nose up at any of that, but sometimes I come up with
more festive fare.
For instance, I like to offer two or three cooling drinks, like Bushwhackers, Singapore Slings or Bahama Mamas to get everyone in the spirit. And rather
than serve a full meal, I like an assortment of appetizers. I think of it as
"grazing" around a table of finger food. I find that food that can be served
at room temperature or chilled works best during the summer. A large glass
bowl of fresh fruit, including melon balls, fresh pineapple chunks, straw--
berries and blueberries, can be garnished with fresh mint and drizzled
with rum.
If you must have sweets, pick up assorted cookies or small pastries at your
favorite bakery. Prepare as much as possible in advance so you can enjoy
the party. Just remember, if you're serving during the day, don't put out
foods that will spoil quickly.”


Seafood Spread

Makes about 1 quart

2 cups finely chopped cooked
lobster or shrimp
1 cup finely chopped celery
1/2 cup finely chopped green onions
1/4 cup finely chopped red bell peppers
1 cup mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon capers, drained
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon Tabasco sauce
1 tablespoon finely chopped parsley

Combine all of the ingredients in a mixing bowl and stir to mix well. Chill
for at least two hours before serving. Serve with party crackers or toasted
pita bread triangles.


Roquefort Cream Cheese Loaf

Makes about 30 to 40 appetizer servings

1 cup toasted walnut pieces
1 pound cream cheese, at
room temperature
6 ounces Roquefort cheese,
at room temperature
1 stick [1/4 pound] butter,
Freshly ground black pepper
1 1/2 cups peeled, cored, and thinly
sliced tart apples
1 tablespoon fresh lemon juice

Line a loaf pan with plastic wrap. Place half of the walnuts in the bottom
of the pan. Set aside.
Combine the cream cheese and the Roquefort cheese in a food processor. Process until the mixture is smooth and creamy. Slowly add in the softened butter and process until it is incorporated and the mixture is smooth. Add
salt and pepper to taste and pulse once or twice to blend. Spoon half of
the mixture over the walnuts in the pan, smoothing with a rubber spatula.
Spread the remaining walnuts over the cheese layer, then top with the remaining cheese mixture, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate for several hours.
To serve, unmold the loaf on a serving platter. Combine the apple slices
and the lemon juice and toss to coat evenly. Arrange them around the
cheese loaf and serve with whole-wheat crackers.

More from Marcelle's Pool Party:
Beef and Watercress Sandwiches
Favorite Pool Party Drinks

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(Craig Claiborne)

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