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Chick Pea Salad. METRO photo

By Barbara Beltrami

Summer and salads are synonymous. All those fresh veggies and fruits just waiting to be cut up and tossed in a bowl.  No cooking. No cleanup. The perfect accompaniment to something just off the grill. But wait a minute! Who says summer salads have to be accompaniments? Why not make them, with the addition of some protein, the actual meal? What follow are just a few of my favorite go-to main dish salads, but scores of them are only as far away as your pantry or fridge.

Chick Pea Salad

YIELD: Makes 4 servings

INGREDIENTS: 

One 14-ounce can chick peas, rinsed and drained

One medium red onion, diced

2 celery ribs diced

1 medium cucumber, peeled and diced

1 yellow bell pepper, seeded and diced

1 fresh jalapeno pepper, seeded and minced

1  tablespoon chopped fresh oregano 

1 tablespoon fresh thyme leaves

1/3 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 head Romaine lettuce, sliced horizontally

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

2/3 cup pitted black olives, halved

1/3 cup chopped fresh flat leaf parsley

DIRECTIONS:

In a large bowl, toss together the chick peas, onion, celery, cucumber, bell pepper, jalapeño pepper, oregano, thyme, oil, lemon juice, salt and pepper. Cover and refrigerate until ready to serve. Half an hour before serving, remove from fridge and let sit at room temperature. Add Romaine and tomatoes and toss  lightly to combine; transfer to serving bowl or platter and top with feta, olives and parsley. Serve with pita bread and tzatziki sauce.

Prosciutto, Parmesan and Cantaloupe Salad

YIELD: Makes 8 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 teaspoon grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons apple cider vinegar

2-3 tablespoons honey

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

3/4 cup chopped fresh cilantro

3 ounces fresh arugula

3 ounces frisee

1/2  medium Vidalia onion, thinly sliced

1/4 cup finely chopped fresh mint leaves

1/4 cup chopped fresh basil

8 cups diced fresh cantaloupe

8 ounces small Parmigiano Reggiano shards

1/4 pound prosciutto, torn into bite-size pieces

DIRECTIONS:

In jar of electric blender combine oil, lime zest and juice, vinegar, honey, mustard, salt and pepper and cilantro; pulse until completely emulsified.  In a large bowl, toss the arugula, frisee, onion, mint and basil with about one-third of the emulsion. In a large bowl (preferably clear glass), place a layer or the arugula mixture, then the cantaloupe, next the Parmigiano and finally the prosciutto; repeat until all ingredients have been used. Serve with remaining dressing and warm foccaccia.

Seafood Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

2 tablespoons chopped fresh oregano leaves

1/2 teaspoon crushed hot red pepper flakes

Freshly grated zest of one lemon

Freshly squeezed juice of two lemons

Freshly grated zest of one orange

1/2 cup orange juice

1/2 cup dry white wine

Sea salt and freshly ground pepper to taste

1 1/2 pounds shrimp, peeled, deveined, boiled and refrigerated

1 pound cooked sea scallops, halved crosswise, boiled and refrigerated

1 pound fresh calamari, cleaned, cut into half-inch rings, boiled and refrigerated

1 head Bibb lettuce, leaves separated

1 small fennel bulb, trimmed and diced

1/2 cup chopped flat leaf parsley

3 medium tomatoes, diced

DIRECTIONS:

In a large bowl, whisk together the oil, garlic, oregano, pepper flakes, lemon zest and juice, orange zest and juice, wine and salt and pepper; add seafood and toss thoroughly to combine; cover and refrigerate at least three hours or up to twelve. When ready to serve line a platter or salad bowl with lettuce leaves, drain liquid from seafood mixture and transfer to lettuce- lined bowl.  Top with fennel, parsley, and tomatoes  and serve cold with crusty Italian bread and a chilled Sancerre wine.

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Chocolate Strawberry Smoothie

(Family Features) Once everyone in the family arrives home from work and school, there just might be a mad dash to the kitchen for a satisfying snack.

This Chocolate Strawberry Smoothie provides a sweet way to refuel after long days on the job or in the classroom. Blending family-favorite ingredients like frozen strawberries, yogurt, chocolate syrup and vanilla makes this a simple treat that allows you to avoid spending an entire evening in the kitchen. Plus, it calls for lactose-free milk, allowing those with lactose intolerance to get in on the fun and flavor.

Some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don’t contain lactose without the stomachache.

Find more lactose intolerance-friendly recipes at MilkMeansMore.org.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 5 minutes
Servings: 1

INGREDIENTS:

  • 1 cup frozen unsweetened strawberries
  • 1 container (5.3 ounces) strawberry Greek yogurt
  • 1/2 cup lactose-free milk (skim, 2% or whole)
  • 2 tablespoons chocolate syrup
  • 1/4 teaspoon vanilla
  • fresh strawberries (optional)

DIRECTIONS:

  1. In blender, blend frozen strawberries, yogurt, lactose-free milk, chocolate syrup and vanilla until nearly smooth.
  2. Pour into 16-18-ounce glass. Garnish with fresh strawberries, if desired.

Source: United Dairy Industry of Michigan

See video here.

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Grilled Espresso-Marinated Flank Steak METRO photo

By Barbara Beltrami

While the grill and all things barbecued are Dad’s inviolable territory, on Father’s Day it’s necessary to get him to relinquish his squatter’s rights so that we can regale him with something special. I think if we can bribe him with a nice cold beer or maybe a margarita or two, perhaps he can be persuaded to just lounge by the pool or in the back yard, while we (under adult supervision if we are kids) baste and sear our tokens of appreciation for all he is and does, and I don’t mean just on the grill. 

It’s got to be something he doesn’t normally cook himself, something yummily unusual. Some great sides like oven fries, grilled corn on the cob, a nice green salad or garlic bread make easy accompaniments to any of the following recipes and there are also specific suggestions with each recipe.

Grilled Teriyaki Chicken

YIELD: Makes 3 servings

INGREDIENTS: 

1/2 cup soy sauce

1/2 cup dry sherry

1/3 cup vegetable oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon grated fresh ginger

One 3 1/2 – 4 pound frying chicken, cut into 8 pieces

DIRECTIONS:

In a small bowl combine the soy sauce, sherry, oil, sugar, garlic and ginger. Place chicken pieces in a gallon-size resealable plastic bag and pour in liquid; seal, then tilt and massage chicken to evenly distribute marinade. Turning bag occasionally, refrigerate for at least two hours or up to 12 hours. 

Prepare grill: Oil rack and start fire. Remove chicken from bag and pat dry with paper towels, but reserve liquid for basting. Arrange chicken on rack skin side down and grill, about 30 minutes. During last 10 minutes or so of cooking, brush the chicken with the reserved marinade (if chicken starts to get too dark, turn it so skin side is up.) Serve hot or at room temperature with rice pilaf.

Sicilian Grilled Swordfish with Tomatoes and Olives

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 medium tomatoes, seeded and chopped

1 small onion, finely chopped

2 celery ribs, finely chopped

3 tablespoons chopped pitted green olives

1/4 cup chopped fresh flat-leaf parsley

Freshly ground pepper to taste

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh oregano

2 pounds swordfish steaks, cut 1/2” thick

2 teaspoons coarse sea salt

DIRECTIONS:

In a small bowl combine the tomatoes, onion, celery, olives, parsley and pepper. Cover and refrigerate if not serving immediately in which case let sit at room temperature 30 minutes before serving. Prepare grill, oil racks, and set grill to medium high heat. In a small bowl combine  oil, lemon juice and oregano. Brush fish on both sides with mixture, then sprinkle with salt and more pepper. Grill over hottest part of grill, turning once, about 4 to 5 minutes per side (it should flake easily when poked with a fork.) Stir tomato and olive mixture, then spoon it over the fish steaks and serve immediately with couscous.

Grilled Espresso-Marinated Flank Steak

YIELD: Makes 4 servings

INGREDIENTS: 

1 tablespoon finely ground espresso 

1 tablespoon lightly packed brown sugar

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

3 tablespoons canola or vegetable oil

1 1/2 pounds flank steak, trimmed of excess fat, at room temperature

DIRECTIONS:

In a small bowl, combine the espresso, brown sugar, chili powder, paprika, thyme, salt and pepper; slowly whisk in the oil. With a spatula or wooden spoon, smear the coffee mixture all over the steak on both sides. Rub grill rack with oil, then preheat to medium-high. Grill steak, turning a couple of times until it is lightly charred and a meat thermometer reads 125 F, about 11 minutes. Remove to cutting board, tent with aluminum foil and let sit about 10 minutes. Slice steak across the grain and serve hot or at room temperature. Serve with a tomato and avocado salad.

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Lemon Chiffon Pie. METRO photo

By Barbara Beltrami

When I think of summer desserts, the word “chiffon” immediately comes to mind and conjures up visions of airy cakes and pies light as summer frocks or curtains riffled by summer breezes. Fruit lends them their pastel colors … raspberry and strawberry pinks, lime greens, lemon yellows and blackberry lavenders, while egg whites and/or gelatin give them their voluminous substance.  

Lemon Chiffon Cake

YIELD: Makes 10 to 12 servings

INGREDIENTS: 

2 1/4 cups cake four

3 teaspoons baking powder

1 1/2 cups sugar

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks

3/4 cup cold water

2 teaspoons finely grated lemon zest

7 – 8 egg whites

1/2 teaspoon cream of tartar

DIRECTIONS:

Preheat oven to 325 F. Into a large bowl sift the cake flour, baking powder, sugar and salt. Make a well in the center, then pour in oil, egg yolks, cold water and zest. Beat 2 minutes at medium speed, until very smooth.  In a separate large bowl beat egg whites with cream of tartar until stiff peaks form. With a rubber spatula, fold first mixture, a little at a time, into egg whites until completely blended. Do not beat or stir. Pour into an ungreased 10-inch tube pan.  

Bake 50 minutes, then raise heat to 350 F and about bake another 15 minutes, until top springs back when you dent it with your finger. Remove from oven, turn pan upside down on a wire cake rack and let cool completely. Gently loosen cake from sides of pan with a spatula or knife and remove from pan; turn right side up and serve with lemon sorbet.

Lime Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

One  9” baked pie shell

1 tablespoon unflavored gelatin

1 cup sugar

1/8 teaspoon salt

1/4 cup cold water

1/2 cup freshly squeezed lime juice

4 eggs, separated

1 tablespoon finely grated lime zest

Fresh mint sprigs for garnish

DIRECTIONS:

In a large bowl combine the gelatin, half a cup of the sugar, salt, water and lime juice; add egg yolks and beat on medium speed until well blended; transfer to large saucepan and, stirring constantly, cook over low heat until gelatin dissolves, about 5 minutes. Stir in lime zest, cover and chill until mixture starts to thicken, about 30 minutes. In a large bowl, beat egg whites on high speed until foamy, add remaining half cup of sugar gradually until egg whites form stiff peaks. With a spatula, gently fold in gelatin mixture, a little at a time, until completely blended; transfer to pie shell and chill. Garnish with mint sprigs and serve with mango sorbet.

Strawberry Chiffon Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 graham cracker pie crust

One 1/4-ounce envelope unflavored gelatin

2 cups fresh strawberries, washed and hulled (local, if available)

3 large eggs, separated

3/4 cup sugar

Generous pinch salt

1 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Prepare pie crust according to package directions. Soften gelatin in one cup cold water. In a food processor or blender puree one cup of the strawberries until smooth.  Beat egg yolks lightly, then combine with half a cup of the sugar, salt and lemon juice in top of a double boiler. Stirring frequently, cook over simmering water until mixture thickens enough to coat a metal spoon, about 5 minutes; remove from heat. Add softened gelatin to yolk mixture, stir until dissolved, stir in pureed strawberries, then set aside to cool. 

Beat egg whites until soft peaks form; gradually add remaining quarter cup of sugar, then continue beating until stiff peaks form; with a rubber spatula carefully fold into cooled berry mixture, then pour into crust and smooth with spatula. Halve the remaining cup strawberries and arrange, cut side down, in pattern over mixture. Chill until firm and serve with iced coffee or iced tea.

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Scallops. METRO photo

By Barbara Beltrami

Everything has gotten so expensive, and fresh fish is no exception. But if you’re going to spring for something delicate and delicious, do go for scallops.  Those nutty little nuggets of briny goodness, if prepared well, are worth the extra dollars. Whether in a ceviche where they’re marinated in citrus juice which actually cooks them, in a Grenobloise sauce, or wrapped in prosciutto or in a salad, they’re a perfect component for a light warm weather meal.

Scallop Ceviche

Scallops can be prepared numerous ways. METRO photo

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound sea scallops quartered or whole  bay scallops

Freshly squeezed juice of 5 limes

1/2 cup orange juice

Salt and freshly ground pepper to taste

1 cup peeled, seeded and diced cucumber

2 shallots, peeled and minced

1/4 cup thinly sliced scallions

1/2 cup finely diced green bell pepper

1/2 cup diced cherry tomatoes

2 tablespoons minced jalapeño pepper

1/4 cup chopped cilantro

1/4 cup chopped flat leaf parsley

2 tablespoons extra virgin olive oil

1 tablespoon grated orange zest

DIRECTIONS:

In a medium nonreactive bowl combine the scallops and juices. Cover and refrigerate for one hour. Add salt and pepper, cucumber, shallots, scallions, bell pepper, cherry tomatoes, jalapeño pepper, cilantro, parsley and oil; toss to thoroughly combine, then let sit at room temperature 15-20 minutes.  Drain marinating liquid and discard, cover scallop mixture and refrigerate for one hour, then divide it evenly among 4 stemmed glasses, sprinkle with orange zest and serve with bread and extra virgin olive oil.

Prosciutto-Wrapped Scallops

YIELD: Makes 4 servings

INGREDIENTS: 

1 tablespoon unsalted butter

1/4 cup chopped cherry tomatoes

2 tablespoons chopped fresh basil

12 black olives, pitted and chopped

2 tablespoons chopped toasted pignoli nuts

1/4 cup olive oil

16 sea scallops

Salt and freshly ground pepper to taste

16 slices prosciutto

2 cups frisee, washed, torn into bite-size pieces

1 – 2 tablespoons balsamic vinegar

DIRECTIONS:

Preheat oven to 350 F. Generously grease a baking dish with butter. Place tomatoes, basil, olives, pignoli nuts and olive oil in the bowl of a food processor and pulse until ingredients are finely chopped. Season scallops all over with salt and pepper, then cover with tomato mixture. Fold each slice of prosciutto in half lengthwise and wrap firmly around each scallop, then place in a baking dish. Bake about 15 minutes, until scallops are cooked through and prosciutto is somewhat crispy. In a medium bowl toss the frisee with the balsamic vinegar and salt and pepper, then place on salad plates and top with scallops. Serve with a nice chilled Sancerre.

Scallops Grenobloise

YIELD: Makes 4 servings

INGREDIENTS: 

3 tablespoons olive oil

1 pound sea scallops, rinsed, drained and patted dry with paper towels

Salt and freshly ground pepper to taste

6 tablespoons unsalted butter

1 lemon, peeled, all pith and seeds removed, finely diced; add capers, 

2 tablespoons capers, drained

4 white mushrooms, cleaned and diced

2-3 tablespoons white wine vinegar

2 tbsp. finely chopped fresh flat leaf parsley

Lemon wedges for serving

DIRECTIONS:

Sprinkle scallops with salt and pepper and olive oil. Heat a large nonstick skillet over medium heat, then add scallops; cook, turning once, about two minutes, till golden brown on both sides; set aside to keep warm.  In a small skillet, melt butter over medium heat; add lemon, capers and mushrooms and cook, stirring frequently, until butter begins to brown, about 3 minutes; stir in vinegar. Divide the scallops onto 4 plates, spoon butter, lemon, capers, mushrooms and fresh parsley over them and serve immediately with  asparagus

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Fresh Summer Salsa

Fresh Summer Salsa

(Culinary.net) It’s time to kick off summer with a bang. With exciting summer events like baseball, sunbathing and barbecues filling social calendars, comes a whole new array of fresh, sunny day snacks just waiting to be devoured.

If you’re in the mood for something sweet with a hint of spice, try this Citrus, Mango and Pineapple Salsa. It features fresh, fruity flavors from the pineapple, mango, lemon and lime plus a surprising bite of jalapeno. It’s the perfect balance of sweet and zesty.

This light, warm weather appetizer  is perfect for pool parties or dining al fresco. A fresh twist on traditional salsa, this recipe will have people lining up for a second scoop to help beat the heat.

Enjoy it with tortilla chips or as a topping on your favorite tacos to add a little sweetness to a traditionally savory meal.

For more fresh summertime recipes, visit Culinary.net.

Citrus, Mango and Pineapple Salsa

Recipe adapted from becomingness.com

Ingredients:

1 1/4 cup fresh pineapple, diced

1 1/4 cup fresh mango, diced

2 tomatoes

1/2 red onion, diced

1 jalapeno, finely chopped

1 tablespoon coriander

2 tablespoons lime juice

1 tablespoon lemon juice

sea salt, to taste

fresh cracked pepper, to taste

tortilla chips, for serving

Directions:

In large bowl, combine pineapple, mango, tomato, onion, jalapeno, coriander, lime juice, lemon juice and salt and pepper, to taste. With rubber spatula, mix all ingredients together.

Taste and season with additional salt and pepper, if desired.

Serve with tortilla chips.

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From left, Nancy Vallarella, Myra Naseem and Priya Kapoor. Photo from SHS

The Smithtown Historical Society is cooking up something new. 

Beginning on June 9, the Society will launch a new cooking series titled Cooking with Stars featuring local culinary professionals sharing their tips, techniques and skills while presenting trending foods, recipes and offering a taste to bring the community together. 

The cooking classes will be held outside on the property’s outdoor theater (in the case of inclement weather, presentations will be moved indoors in SHS’s Roseneath Cottage) and will run through September.

According to Priya Kapoor, Executive Director of SHS, the series was inspired by the Society’s 2021 series, Interview with the Stars. “One of our most popular interviews was with Chef Marco Pellegrini of Osteria Umbra,” said Kapoor.

Just in time for summer entertaining, the first presentation on Thursday, June 9 from 6 to 8:30 p.m. will be on platters and boards. Myra Naseem, co-owner of Elegant Eating in Smithtown, will be joined by recipe developer and food writer Nancy Vallarella, Long Island Locavore. 

“Outdoor entertaining is here. This presentation will cover three themed boards/platters that will require little to no cooking freeing hosts from the kitchen and grill. Elegant Eating has been doing that for over 35 years,” said Vallarella. 

Tickets are $20 per person in advance at Eventbrite.com, $30 at the door (cash or check).

The series continues on Tuesday, July 12 when Chef Marco Pellegrini returns to SHS to share his cooking techniques showcasing Italian favorites. 

Further cooking classes will be posted on the Smithtown Historical Society’s website, www.smithtownhistorical.org, under Events. 

The Smithtown Historical Society is located at 239 E. Main St., Smithtown. For more information, call 631-265-6768.

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Potato Salad with Herbed Vinaigrette METRO photo

By Barbara Beltrami

For me, no backyard barbecue, picnic, beach or pool  party is complete without  potato salad on the menu. And I don’t mean that gloppy stuff from the supermarket. I’m talking about freshly boiled potatoes dressed with mayonnaise or oil and vinegar and laced with whatever you want. Any variety of boiling potato with a waxy consistency will work; the younger and newer the potato, the better. With or without the skin, the potatoes should be cooked until fork tender, immediately immersed in cold water to stop their cooking, and dressed, unlike green salad, as soon as possible. The following recipes should see you through the coming holiday weekend and many a summer get-together.

Traditional Potato Salad

YIELD: Makes 8 servings

INGREDIENTS: 

5 – 6 medium potatoes, peeled and cut into 1” cubes

1 cup homemade or Hellman’s mayonnaise

1 tablespoon cider vinegar or white wine vinegar

Salt and freshly ground pepper to taste

1 cup fine chopped celery

1/2 cup finely chopped onion

2 hard-cooked eggs, chopped (optional)

DIRECTIONS:

Place potatoes in a 4-quart pot and cover with cold salted water. Bring to a boil over medium-high heat; reduce heat and simmer until fork tender, about 10 minutes. Drain, immerse in cold water, then drain again and cool slightly. In a large bowl, whisk together mayonnaise, vinegar, salt and pepper; add potatoes, celery, onion and eggs, if using. Gently toss and serve warm or at room temperature if using immediately. Otherwise, cover and refrigerate up to 6 hours. Serve with meat, poultry, fish or other salads.

Mediterranean Potato Salad

YIELD: Makes 8 to 10 servings

INGREDIENTS: 

7 medium Yukon Gold potatoes, peeled and halved

1 1/2 cups homemade or Hellman’s mayonnaise

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground pepper to taste

2 roasted red peppers, fresh or from jar

1/2 pound fresh string beans, cooked

One 14-ounce can white beans rinsed and drained

One 6-ounce can oil-packed Italian belly tuna, drained and flaked

1/2 cup pitted black olives

1 tablespoon capers, rinsed and drained

1 can rolled anchovies, drained

1/2 cup sliced red onion

8-10 marinated artichoke quarters or halves, coarsely chopped

1/2 cup Italian flat leaf parsley, chopped

1/2 cup chopped fresh basil leaves

DIRECTIONS:

In a large pot combine salted cold water and potatoes. Over medium-high heat bring to a boil, then reduce heat to simmer and cook until fork tender, about 20-25 minutes. Drain, rinse in cold water, then drain again. When cool enough to handle cut potatoes into half-inch cubes; in a large bowl combine them with mayonnaise, lemon juice, salt and pepper. Toss gently to combine and transfer to serving bowl. Add the peppers, string beans, white beans, tuna, olives, capers, anchovies, onion, artichokes, parsley, and basil in order given. Serve warm or at room temperature with cold cuts, crusty Italian bread, and cheese.

Potato Salad with Herbed Vinaigrette

YIELD: Makes 10 to 12  servings

INGREDIENTS: 

3 pounds tiny new potatoes, scrubbed but not peeled

Salt and freshly ground pepper to taste

1/4 cup + 2 tablespoons white wine vinegar

3 – 4 tablespoons dry white wine

1 tablespoon fresh marjoram or oregano leaves, minced

1 tablespoon fresh thyme leaves

2 tablespoons minced flat leaf parsley leaves

4 scallions, trimmed and thinly sliced

2/3 – 3/4 cup extra virgin olive oil

DIRECTIONS:

In a large pot combine cold salted water and potatoes. Over medium-high heat, bring to a boil, then simmer until fork tender, about 15 minutes. Drain, rinse in cold water, drain again and set aside to cool slightly. In a large bowl whisk together the salt and pepper, vinegar, wine, herbs and scallions; add oil and whisk vigorously. When cool enough to handle, slice potatoes 1/4” thick, and add to mixture, then toss gently. Serve warm or at room temperature with meat, poultry, fish or other salads.

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Sweeten Up Summer with a Frozen, Fruity Snack

(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool, refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade.

Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey.

Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.

The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another.

Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.

Pina Colada Sweetpotato Ice Pops

Prep time: 5 minutes

Freeze time: 3-4 hours

Yield: 8 small ice pops

Ingredients:

1/2 cup coconut cream

3/4 cup mashed and cooked sweetpotato

3/4 cup diced pineapple

2 tablespoons honey

1 tablespoon lime juice

coconut flakes (optional)

Directions:

In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds.

Place in freezer 3-4 hours. Top with coconut flakes, if desired.

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Devil's Food Cake

By Barbara Beltrami

My birthday is this month and also of so many people I know, that I thought this would be a nice occasion to talk about birthday cakes. We all have our favorites, those special cakes that we request for our celebration or that those who fete us know are de rigueur.  

When I was a little girl, I insisted that only my Aunt Ethel could make the white cake with penuche frosting that I so adored. My husband always claims that all he ever wants for his birthday is a strawberry shortcake — exactly the way his mother made it. And that cake has also become requisite for my grandson. 

One friend, a devout chocoholic, thinks anything other than a devils food cake with chocolate fudge frosting is blasphemous. No matter what  kind it is, a homemade birthday cake is one of the nicest presents anyone can bake, give or receive.

White Cake

YIELD: Makes 8 to 12 servings

INGREDIENTS: 

 6 egg whites

2 cups sugar

2 sticks unsalted butter, softened

1 teaspoon vanilla

3 cups cake flour

1 tablespoon + 1 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

DIRECTIONS:

Grease and flour three 8 or 9” layer cake pans. Preheat oven to 350 F. In a large bowl, beat egg whites till stiff; gradually beat in one cup of the sugar. In another large bowl cream butter until light and fluffy, then beat in second cup of sugar and vanilla. Sift together flour, baking powder and salt, then add to butter mixture alternately with milk. Fold in beaten egg whites, pour into prepared cake pans and bake 45 minutes or until a cake tester inserted in center comes out clean. Cool on racks, then run knife around circumference of each layer to loosen. Frost as desired and serve with vanilla ice cream.

Aunt Ethel’s Penuche Frosting

YIELD: Makes enough for a 2-layer cake

INGREDIENTS: 

1 stick unsalted butter

1 cup brown sugar, packed

1/4 cup milk

2 cups sifted confectioners sugar

1 cup pecan or walnut halves

DIRECTIONS:

In a medium saucepan melt butter, add brown sugar, bring to a boil, then lower heat to medium-low and, stirring constantly, boil for two minutes; add milk, and stirring constantly, bring to a boil again. Remove from heat, let mixture cool to just lukewarm, and gradually add confectioners sugar until the frosting reaches the desired spreading consistency. If too stiff add just a little hot water. Frost cake and arrange nut halves on top.  

Devil’s Food Cake

YIELD: Makes  8 to 12 servings

INGREDIENTS: 

1 stick unsalted butter, softened

2 cups sifted cake flour

3/4 teaspoon salt 

1 teaspoon baking soda

1 1/4 cups sugar

3/4 cup milk

3 squares unsweetened chocolate, melted

1 1/2 teaspoons vanilla

2 eggs

DIRECTIONS:

Preheat oven to 350 F. Grease and flour two 9” layer cake pans. Put butter in a large bowl; sift  over it the flour, salt, baking soda and sugar. Add milk and beat for two minutes at medium speed; add melted chocolate, vanilla and eggs and beat for one minute. Pour batter evenly into pans and bake for 25 minutes or until a cake tester inserted in the center comes out clean. Run a knife around circumference of cake, turn them onto wire racks, then immediately turn them right side up to cool. Frost as desired. Serve with chocolate ice cream.

Chocolate Frosting

YIELD: Makes about 3 1/2 cups

INGREDIENTS: 

1 1/3 cups heavy cream

1 1/2 cups sugar

6 ounces unsweetened chocolate, broken up

8 ounces + 2 tablespoons unsalted butter

2 teaspoons vanilla extract

Pinch salt

DIRECTIONS:

In a medium saucepan over medium-high heat bring the cream and sugar to a boil; reduce heat to a simmer and stirring occasionally, cook until liquid is slightly reduced, about 5 to 7 minutes. Pour mixture into a medium bowl, add chocolate, butter, vanilla and salt; let stand, stirring occasionally, until chocolate and butter are melted. Set bowl in a larger bowl of ice water; with a hand held mixer on medium speed and occasionally scraping sides of bowl with a rubber spatula. Beat frosting until glossy, about 5 minutes. Spread on cake immediately.

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