Monday, July 22, 2013

The New Colossus

Emma Lazarus (July 22,1849-November 19,1887)is best known for her sonnet "The New Colossus." In 1903 the poem was engraved on the pedestal of the Statue of Liberty. The verse has become a welcome to the United States for thousands of immigrants.
The New Colossus
Emma Lazarus
Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
"Keep ancient lands, your storied pomp!" cries she
With silent lips. "Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!"

Salut (French for cheers) to summer with peach recipes.
Peachy Keen Slush
Cook's notes: This recipes keeps well in a covered plastic container in the freezer. The recipes needs to be made two days in advance before serving.  This recipe can be made without peach puree and tastes just fine.  I added the puree enhance the flavor. 
  • 1/4 cup sugar
  • 2 cups water
  • 12 oz. can orange juice concentrate, thawed
  • 12 oz. can frozen lemonade concentrate, thawed
  • 3 cups water
  • 2-1/2 cups peach flavored schnapps
  • 1/3 cup lemon juice
  • Diet 7-UP
  • 3 sliced fresh  peaches-pureed in a blender 
  • In a medium saucepan, boil sugar and 2 cups of water  for 3 minutes-cool
  • In a large plastic container combine sugar mixture, concentrates, 3 cups of water, schnapps and lemon juice
  • Stir in peach puree and blend well
  • Cover and freeze
  • Before serving, let container stand at room temperature to thaw slightly
  • Scoop slush into glass and fill with 1/4 cup diet 7-UP

 Grilled Chicken with Peach Glaze
Cook's notes: If cooking more than 4 pieces of chicken consider doubling the glaze. 
  • 1 cup peach preserves
  • 2 TB. olive oil
  • 3 tsp. soy sauce
  • 1 TB ground mustard or 1 TB. Dijon mustard
  • 1 garlic clove minced
  • 1/4 tsp. salt 
  • 1/8 tsp. cayenne pepper
  • 4 chicken beasts
  • 4 medium peaches-halved and pitted
  • In a small saucepan combine all ingredients except chicken and peaches  
  • Blend on low heat just till smooth
  • Coat grill rack with non-stick cooking spray before starting
  • Grill chicken and baste occasionally with peach glaze during cooking
  • Peach halves can be grilled with halves cut side down over indirect heat for 2 minutes
  • Turn and then brush with glaze and grill 3-4 minutes longer


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