Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This filling could be placed into a pie shell or made into turnovers.
Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.
On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.