SEPTEMBER has come, but the hot weather hasn't left, so here are hot-weather recipes that will leave you cool--or at least as cool as you can get in your kitchen with the stove off. These three brunches require no cooking. MENU I Antipasto Loaves Vegetable Slaw Cannelini Bean Salad Little Leopards Grapes MENU II Iced Beet and Cucumber Soup Carpaccio with Grainy Mustard Sauce Raw Mushroom Salad French Bread Strawberries 'n' Cream MENU III Cucumber Stuffed Tomatoes Lime Cured Salmon with Lime-Pepper Oil Chevre Thinly Sliced Black Bread Sweet Butter Summer Fruit Compote ANTIPASTO LOAVES (8 servings) 1 cup thinly sliced red onion 6 to 8 tablespoons diced, hot pickled peppers 1/3 cup olive oil 3 tablespoons balsamic or red wine vinegar 1/4 teaspoon pepper 2 long crusty french or italian breads 2 to 3 medium tomatoes, thinly sliced Fresh basil leaves, if desired 3/4 pounds each, thinly sliced sopressata or genoa salami, cappicola and provolone cheese
In a medium bowl, mix together onion, hot peppers, olive oil, vinegar and the pepper. Let marinate 5 to 10 minutes. Cut loaves in half lengthwise. Spoon some of onion mixture on each side. Line up tomatoes on one side of each loaf and lay a few basil leaves over them. Pile up meats and cheese. Press sides together. Cut each loaf into 8 sandwiches, securing with toothpicks if necessary. CANNELINI BEAN SALAD (8 servings) 1/2 cup sliced scallions 1/4 cup diced sun-dried tomatoes 2 tablespoons minced fresh parsley 2 tablespoons diced calamata olives 1/4 cup olive oil 2 tablespoons plus 1 teaspoon wine vinegar 1/2 teaspoon freshly ground pepper 1/4 teaspoon crushed red pepper 2 20-ounce cans cannelini beans, rinsed and drained
In a medium bowl, mix together all ingredients, except beans. Add beans; toss gently with rubber spatula. Let flavors blend at least 1 hour, but serve at room temperature. VEGETABLE SLAW (8 servings) 1 cup coarsely grated carrots 1 cup coarsely grated red radishes 1 cup coarsely grated white radishes 1 cup julienned red pepper 2 cups snow peas, stringed and julienned 2 cups peeled and julienned turnips 2 cups each, thinly sliced red and green cabbage 1/3 cup grated red onion 1/2 cup mayonnaise 1/4 cup each wine vinegar and olive oil 2 teaspoons dijon-style mustard 1 1/2 teaspoons salt 1 teaspoon fresh pepper
In a large bowl, mix all ingredients thoroughly. LITTLE LEOPARDS (8 to 10 servings)
This recipe is from The Leopard Restaurant in New York City; the ground cookies in the cream are the spots on the leopard. 2 cups heavy cream 6 tablespoons crushed Amaretti Di Saronno cookies, 12 cookies, (2 per wrapper) 1 1/2 teaspoons brandy
Whip cream until soft peaks form. Add cookies and brandy. Whip until very stiff; cream must hold its shape. Using a pastry bag fitted with a large star tube, pipe cream into 8 demitasse cups or dessert dishes. Dessert may also be spooned into cups. Freeze for 2 hours or more, until hardened. Size of dessert depends on capacity of cups. If you have extra, fill more dishes and freeze for later. Serve frozen and pass a bowl of grapes at the table. ICED BEET AND CUCUMBER SOUP (8 servings)
This soup looks beautiful in white soup plates. 3 cups cooked beets, (or 2 1-pound cans), 3/4 cup julienne cut for garnish 1 large cucumber, peeled, cut in chunks, 3/4 cup julienne cut for garnish 1 cup onion, halved and thinly sliced 2 tablespoons red wine vinegar 1/2 teaspoon freshly ground pepper 2 cups beet cooking liquid, juice from cans or bottled beet juice 1 teaspoon salt 1 1/2 teaspoons lemon juice 1/2 cup sour cream
In a small bowl, marinate julienned beets and cucumber with 1/2 cup onion, 1 tablespoon vinegar and 1/4 teaspoon pepper. Chill.
Pure'e beets, cucumber and remaining onion with beet juice in batches in blender or food processor until smooth. Stir in remaining vinegar, pepper and the salt and lemon juice. Chill at least 2 hours. Stir in garnish. Ladle into bowls and top each with a tablespoon of sour cream. CARPACCIO (8 servings) 2 1/2-pound piece center-cut filet mignon Olive oil Coarse salt Fresh pepper
Remove piece of meat that runs alongside the filet, the chain. Trim off all fat and silver skin. You'll lose about 1/2 pound. Wrap filet in plastic and freeze 2 to 3 hours, until firm but not frozen.
Using a sharp slicing knife, cut filet into 24 crosswise slices, each about 1/2-inch thick. Work with meat quickly and keep slices cold. Dip a pastry brush in olive oil and lightly oil both sides of slice. Pound very thin between 2 sheets of plastic or aluminum foil. Remove top sheet and turn slice directly onto the dinner plate. Peel off plastic. Pound 3 slices per plate. Brush again with a little oil, cover and refrigerate. Before serving sprinkle with coarse salt and fresh pepper. Can be prepared 1/2 hour in advance. Pass grainy mustard sauce at the table (see recipe below). GRAINY MUSTARD SAUCE (8 servings) 1 cup mayonnaise 2 tablespoons dijon-style mustard 1 tablespoon plus 2 teaspoons chopped capers 1 tablespoon minced fresh chives 1 tablespoon grainy mustard 1 tablespoon finely chopped shallots 1/4 to 1/2 teaspoon fresh pepper
In a small bowl, mix together all ingredients. Serve with carpaccio. RAW MUSHROOM SALAD (8 servings) 1 cup thinly sliced radishes 1/4 cup thinly sliced scallions 1/4 cup olive oil 2 tablespoons sherry wine or mild wine vinegar 1 tablespoon lemon juice 1 teaspoon salt 1/4 teaspoon fresh pepper 1 pound thinly sliced, very white mushrooms 2 bunches arugula
In a large bowl, mix together radishes, scallions, olive oil, wine or vinegar, lemon juice, salt and pepper. Let marinate 5 minutes, add mushrooms and arugula and toss gently. STRAWBERRIES 'N' CREAM (8 servings) 4 cups strawberries 2 tablespoons plus 2 teaspoons sugar 1 3/4 cups heavy cream Mint leaves
Reserve 8 perfect strawberries. Hull and thinly slice the rest. Mix in a small bowl with 1 tablespoon of the sugar. Spoon sliced strawberries into eight 4- to 5-ounce ramekins and press down flat. Whip the cream until stiff with the remaining sugar. Spoon on top of sliced berries and level off top of cream with blunt edge of knife. Freeze 2 to 3 hours until cream is hardened. Decorate tops with reserved strawberries and a mint leaf. CUCUMBER STUFFED TOMATOES (6 servings) 3 medium cucumbers, peeled, seeded and thinly sliced (about 4 cups) 2 teaspoons coarse salt 1 tablespoon olive oil 1 tablespoon chopped fresh dill 1 teaspoon wine vinegar 1/2 teaspoon dijon-style mustard 3 medium tomatoes, ripe yet firm Salt and freshly ground pepper 1 bunch watercress
In a medium bowl, mix cucumbers with salt. Refrigerate at least 6 hours. Rinse and drain. Press out excess moisture. Return to bowl. Mix in oil, dill, vinegar and mustard. Cut tomatoes in half through core. Slice a small piece off the bottom of each half so it lies flat. Cut out core. Scoop out insides, leaving a sturdy shell, and sprinkle each with a little salt and pepper. Fill each with 1/4 cup salad. Place tomatoes in centers of 6 dinner plates, strew watercress around. LIME CURED SALMON (6 servings)
This recipe was created by Waldense Malouf, who heads the kitchen at La Cre'maille re in Banksville, N.Y. 2 1/2-pound fillet of salmon, skin on, not more than 1 inch thick 3 cups coarsely chopped parsley, stems included (1 large bunch) 1 1/2 cups unpeeled, coarsely chopped shallots 1 cup unpeeled, coarsely chopped garlic 3/4 cup freshly squeezed lime juice, (about 6 limes) 1/2 cup whole black peppercorns 1/2 cup coarse salt
Trim any white skin from salmon, cut off fins. Run your finger down fish on the thickest part of fillet to feel the tips of the feather bones. Pull them out with tweezers or needlenose pliers. If fillet is wider than 6 inches, cut in half lengthwise.
In a medium bowl, mix parsley, shallots, garlic, lime juice and peppercorns. Spread half of this in bottom of a large baking pan. Sprinkle flesh of fish evenly with 2 tablespoons salt. Put fish, skin side up, in pan, tuck parsley mixture underneath. Sprinkle skin with 6 tablespoons coarse salt. Place parsley mixture on top of salt, pour on any lime juice left in bowl. Cover and weight so fish lies flat; a cutting board works well. Refrigerate 24 hours. Scrape off parsley mixture; wash and pat dry. Wrap in plastic and freeze 3 to 4 hours. Fish is easiest to cut semi-frozen. Holding a sharp slicing knife flat against the fish, slice horizontally, towards the tail, leaving skin behind. Make slices as thin as possible. Have serving platter beside you and lay slices on it, overlapping. Just before serving, brush with lime-pepper oil (see recipe below). Fish may be sliced several hours in advance. LIME-PEPPER OIL 2 tablespoons olive oil 1 1/2 teaspoons freshly squeezed lime juice 1/2 teaspoon coarsely cracked pepper Lime slices for garnish
In a small bowl, mix together olive oil, lime juice and pepper. Brush on sliced fish and decorate with lime slices. SUMMER FRUIT COMPOTE (6 servings) 4 cups cubed cantaloupe or crenshaw melon 2 tablespoons Grand Marnier 1 tablespoon honey 1/2 teaspoon lemon juice 1 cup raspberries 1 cup blueberries Mint sprigs for garnish
In a large bowl, toss melon with Grand Marnier, honey and lemon juice. Let sit while guests eat the main course. Just before serving, gently toss in raspberries and blueberries. Garnish with mint sprigs.