From our kitchen

The Big Chill

Fresh boiled shrimp are quick and easy hors d'oeuvres, but they need to be kept cold. When entertaining a crowd, this can be a problem. We recently found an attractive solution-the Puget Sound Seafood Server ($69.95), a three-piece set of stackable stoneware bowls designed with a drainage hole in the serving section that allows the water from melting ice to collect in a bowl below. The Seafood Server can also be used as an ovenproof baking dish. For more information, visit www.puget soundseafoodserver.com, or call toll free 1-877-251-1508.

Serve boiled shrimp with an assortment of homemade dipping sauces. Look for some of our favorite recipes at southernliving.com/features. If you're short on time, you can usually have your grocer season and steam the shrimp for you, or you can pick up a bag of frozen cooked shrimp.

Simple Pleasures

Not far from where we work is Gilchrist, a tiny landmark cafe with a six-stool soda fountain. For more than 75 years they have served white bread sandwiches and tomato aspic salad plates. Their specialty, though, is fresh limeade that's incredibly delicious and unlike any other in town. The secret might be in the sugar syrup they use, or the tap water, or the fact that each one is made to order with a handheld citrus press.

When we discovered these colorful juicers in the Williams-Sonoma catalog, we couldn't resist buying one to make our own limeades. Of course, they aren't exactly the same, but close enough to set you dreaming about life's simple pleasures. You may want to adjust the proportions to suit your personal taste, but start with the juice from half a lime. Stir in 1/4 cup of sugar syrup and a generous splash or two of tap water. Then add a big handful of crushed ice, and enjoy.

To make 3 cups of sugar syrup, stir together 2 cups of water and 2 cups of sugar in a saucepan. Bring to a boil over medium heat, continuing to stir until sugar dissolves. Boil 1 minute; remove from heat, and cool. Sugar syrup can be stored in the refrigerator for several weeks. Used with abandon, it will make a shockingly sweet glass of iced tea as well.

Citrus presses for lemons and oranges are also available. One squeeze and the juices are extracted, turning the rind inside out and leaving the seeds behind. In less time than it takes to order a latte, you can treat yourself to a glass of fresh orange juice every morning. Citrus presses sell for around $15 and can be found in many specialty stores or ordered from www. williams-sonoma.com.

Frozen Roll Dough

The package of Rich's Homestyle Roll Dough provides instructions for shaping all sorts of clever rolls, from cloverleaf to Parker House, but what they don't tell you is that their dough also makes terrific little sandwich buns. Instead of buying expensive cocktail buns at local bakeries, you can make them yourself for a fraction of the cost. Divide the frozen balls of dough from 1 (25-ounce) package between 2 greased baking sheets, leaving ample space for rising between each roll. Follow the package directions for thawing and baking, and you'll end up with two dozen beautiful little buns.

In the Test Kitchens, we all have our favorite ways of serving them, whether we're splurging for a formal affair with beef tenderloin and horseradish sauce or grilling baby hamburgers for a backyard full of wild and crazy kids. For a taste of New Orleans, Laura Martin makes miniature po'boys and tucks them alongside bowls of steaming hot gumbo. Vanessa McNeil stuffs them with Texas barbecue. Filled with deli meats and cheeses or homemade chicken salad, they're the perfect size for boxed lunches. MARY ALLEN PERRY

Copyright Southern Progress Corporation Oct 2003
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