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The Perfect Summertime Pie

(Culinary.net) Summer is the time to relax, refresh and indulge in sweet and heavenly treats. While you’re lounging poolside and watching the kids play, enjoy a cool, creamy and absolutely divine dessert that’s perfect on a hot day.

This luscious Coconut Key Lime Cream Pie has a smooth texture with toasted shredded coconut on top. It’s sweet, but not too sweet, and will leave your taste buds wanting more as soon as you take your first bite.

Fresh out of the refrigerator, it’s ideal for everyone to share on those days when it’s just too warm outside to not have a chilled snack.

Also topped with lime zest and maraschino cherries, visually this pie is a winner with fun pops of color that will leave your mouth watering.

It’s the perfect pie to enjoy whether you’re outside enjoying some sunshine or inside, taking a break from the summer fun. After being chilled, all of the flavors combine to leave you with a delicious, one of a kind treat.

Find more summer recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Coconut Key Lime Cream Pie

YIELD: Servings: 6-8

INGREDIENTS:

1 package (11 ounces) vanilla wafers

1/3 cup butter, melted

2 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/2 cup Key lime juice, divided

1 package (8 ounces) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1 teaspoon coconut extract

1 cup shredded coconut

1/4 cup toasted shredded coconut

lime zest

maraschino cherries

DIRECTIONS:

In blender, pulse vanilla wafers into crumbs. Add melted butter and pulse until combined. Press crumbs into bottom and up sides of greased 9 1/2-inch deep-dish pie plate. Refrigerate 30 minutes.

In large bowl, beat whipping cream until it thickens. Add confectioners’ sugar and 1 tablespoon lime juice; beat until stiff peaks form. Remove 1 cup; set aside.

In separate large bowl, beat cream cheese until smooth. Add sweetened condensed milk and coconut extract; beat until blended. Add remaining lime juice and shredded coconut; stir until combined. Add reserved whipped cream. Stir until combined. Pour into crust.

Refrigerate 4 hours.

Before serving, garnish with toasted coconut, lime zest and maraschino cherries.

See video here:

*This recipe originally appeared in TBR News Media’s Prime Times supplement on July 15, 2021.

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Fluffy Peanut Butter Pie

Peanut Butter Perfection

(Culinary.net) If you’ve ever taken a bite of something and the only word that came to mind was “yum,” you know what it’s like to experience this dessert. It’s fluffy, sweet, perfectly crumbly and tastes delicious. It’s rich but light. It’s a dessert that will likely never go out of style.

You can stop guessing what it may be: this treat is a scrumptious bite of Fluffy Peanut Butter Pie drizzled with chocolate syrup. You will understand the craze once you sink your fork into the chilled triangle resting on your plate. With a chocolate cookie crust and a thick, delicious peanut butter filling, this pie is everything many people want in a dessert.

Although it tastes like you have been in the kitchen all day, it’s a simple-to-make, delightful treat with luscious peanut butter flavor that melts in your mouth.

This dessert is perfect for anyone with a sweet tooth. House guests, birthday parties or even just a simple treat after a meal; it’s an any-occasion kind of pie.

Find more dessert recipes at Culinary.net.

Fluffy Peanut Butter Pie

YIELD: Servings: 6-8

INGREDIENTS:

20 chocolate cream-filled cookies

1/4 cup butter, melted

1 package (8 ounces) cream cheese, softened

1 cup smooth peanut butter

1 can (14 ounces) sweetened condensed milk

3 tablespoons lemon juice

1 teaspoon vanilla extract

1 cup whipping cream

chocolate syrup

DIRECTIONS:

Remove cream filling from chocolate cookies; set aside. With rolling pin, finely crush chocolate cookies.

In medium bowl, combine finely crushed cookies with melted butter.

Press crumb mixture firmly into bottom and sides of 9-inch pie plate; chill while preparing filling.

In large bowl, beat cream cheese until fluffy. Add reserved cookie cream filling, peanut butter and sweetened condensed milk; beat until smooth. Stir in lemon juice and vanilla extract.

In medium bowl, beat whipping cream until stiff peaks form. Fold whipped cream into peanut butter mixture. Mix until combined.

Pour into crust. Chill 4 hours, or until set. Drizzle chocolate syrup over pie before serving.

Cover leftovers and store in refrigerator.

See video here:

*This recipe originally appeared in TBR News Media’s Prime Times supplement on July 15, 2021.

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Pixabay photo

By Barbara Beltrami

If you read my column last week, you know that I wrote about easy summer dinners with fish. This week I’m focusing on veggies and using all that bounty from farm stands, supermarkets and best of all, your own garden. Or maybe you don’t have a garden but your neighbor does and generously shares her harvests with you. Whatever the source, whatever the veggies, (and they’re  likely to include tomatoes!) it’s a perfect set up for you to take it easy in the kitchen. 

Farro Salad with Tomatoes, Cucumber, Peppers and Corn

YIELD: Makes 8 servings

INGREDIENTS:

2 cups semi-pearled farro

Salt to taste

1 English cucumber, peeled and diced

4 tomatoes, diced

1 small red onion, peeled and diced

2 ears of corn, kernels removed, separated

Freshly squeezed juice of 1 medium lemon

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Salt and freshly ground pepper to taste

1 basil sprig for garnish

DIRECTIONS:

In a large heavy pot or skillet toast farro over medium heat for about 4 minutes; remove pot from heat and pour in cold water and salt to cover farro by one inch. Over medium-high heat bring water to a boil, then reduce to a simmer, give it a good stir and, skimming foam occasionally, cook until al dente, about 25 to 30 minutes. Drain farro, transfer to a large bowl and let cool to room temperature. Add cucumber, tomatoes, onion, corn, lemon juice, oil, vinegar, salt and pepper; toss to thoroughly combine. Just before serving garnish with basil. Serve with crusty bread and extra virgin olive oil.

Tomato Eggplant and Goat Cheese Tart

YIELD: Makes one 10 to 12” tart

INGREDIENTS:

10 to 12” pastry crust

1/4 cup extra virgin olive oil

1 garlic clove, minced

1 1/4 pounds eggplant, peeled and diced

Salt and freshly ground pepper to taste

4 medium plum tomatoes, sliced

4 to 6 ounces goat cheese, crumbled

1 sprig basil, leaves torn

1 teaspoon chopped fresh thyme leaves

1 teaspoon chopped fresh oregano leaves

DIRECTIONS:

Place a rack in lower third of oven and preheat oven to 400 F. Roll out pastry to a circle one to two inches larger than pan using. Press into pan and leave overhang; fold overhang back and press against inside of pan sides to make them thicker than bottom. 

In medium-large skillet over medium-high heat warm 3 tablespoons of the oil; add garlic, eggplant, and salt and pepper; stir to coat evenly with oil and saute until eggplant is golden brown and tender, about 15 minutes; remove and let cool to room temperature. 

Brush bottom crust of pastry with remaining tablespoon of oil, distribute tomato slices evenly on crust, season with salt and pepper, then spoon eggplant over tomatoes. Place goat cheese and herbs on top and bake until crust and goat cheese are golden, about one hour; remove from oven and let sit about 10 minutes on wire rack.  Serve with a garden lettuce salad dressed with a simple vinaigrette.

Coconut Curried Veggie Soup

YIELD:  Makes 4 servings

INGREDIENTS:

6 ounces rice noodles, cooked

1 tablespoon coconut oil

1 cup chopped carrots or yellow summer squash

One 2-inch piece fresh ginger, peeled and finely grated

4 garlic cloves, minced

1 onion, finely chopped

3 tablespoons Thai red curry paste

Salt and freshly ground black pepper to taste

One 14-ounce can coconut milk

1 cup fresh or frozen peas, chopped green beans, bok choy or green pepper

1 lime

4 sprigs fresh cilantro for garnish

DIRECTIONS:

In a medium pot over medium heat, warm the oil; add the carrots or squash, ginger, garlic onion, curry paste, salt and pepper. Cook, stirring occasionally, until mixture starts to brown and stick to bottom of pan; stir in coconut milk, peas, beans, bok choy or green pepper, season again and cook about 6 minutes, until first cup of veggies is tender and second cup turns bright green. Squeeze juice from half the lime over mixture and stir. Place noodles in 4 bowls, spoon veggie mixture over them, add juice from other lime half, if desired, and garnish with cilantro. Serve with ice cold beer.

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METRO photo

By Bob Lipinski

Bob Lipinski

When I’m out enjoying a meal, whether it’s breakfast, lunch, dinner, or just a few cocktails, I expect to be pampered; after all, I am spending my money, right? The flip side of this expectation is when service falls short, a meal can become memorable for the wrong reasons. Here are some restaurant situations that pushed my patience to its limit. Some of them may sound familiar…

I was recently in a restaurant when the server said, “Would you like to see a menu?” “No,” I replied, “I’ll just start naming foods and you let me know if the chef can prepare them.”

Don’t hand me a menu containing five pages, then come back two minutes later and inquire if I’ve decided. And can someone please tell whoever writes food menus that not every one of us can read some fancy calligraphy or script type in a dark restaurant (even with glasses)!

How about the “auctioneer” meal delivery system: “Who gets the pork chop at this table?” Or when, after putting down the main course, the server immediately pulls out a giant pepper mill and asks, “Do you want pepper on it?” “I don’t know,” I like to reply, “I haven’t tasted it.” One time I even said, “Are you telling me the chef didn’t properly season the food in the kitchen?”

METRO photo

You would think managers would notice that a particular table or chair “rocks.” Don’t sneak under the table with a package of sugar or matchbook to balance my table. Practice your mechanics on your own time. Do restaurateurs buy the tables that way? Are they cheaper?

Will someone please instruct servers how to pour water into glasses without ice cubes tumbling all over my glass, shirtsleeve, or tablecloth?

Don’t ask if everything was okay after I’ve finished my dinner; come while I’m eating. And definitely do not present the check while I’m still eating.

Why are sugar and NutraSweet left on the table from appetizer through dessert; do restaurateurs believe I might like some in my soup?

I constantly hear about the “food specials” of the day or even of the week. But about the wine specials … don’t restaurants want to sell more wine?

Why can’t servers present the wine list at the same time they present the food menu; doesn’t the restaurant want to sell wine? I’m often asked, “Would you like something to drink?” I probably do, so what do you have?

So, there you have it … I like to complain, don’t you?

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Classic Cucumber Sandwiches

If you’re among the millions of fans of the hit show “Bridgerton,” or of the novels that inspired it, you know that society’s finest entertains with style and flair, and you may have wondered how you can follow suit.

Whether you’re hosting a day-time soiree or an elegant evening celebration, let the new cookbook “Teatime at Grosvenor Square: An Unofficial Cookbook for Fans of Bridgerton” by Dahlia Clearwater be your guide to all your summer party planning. Each of the 75 recipes the book contains are as accessible to home cooks as they are lavish.

To get your menu started, try pairing these two mouth-watering recipes from the book, perfect for delighting guests at a proper afternoon tea or boozy brunch:

Classic Cucumber Sandwiches

“As much as the Bridgertons like to buck tradition, no afternoon tea would be complete without scrumptious cucumber sandwiches. That doesn’t mean you can’t play with the flavor. This updated version adds herbs, garlic and shredded chicken,” says Clearwater.

Ingredients: (Yields 30)

• 8 ounces cream cheese, at room temperature

• 3 tablespoons mayonnaise

• 2 teaspoons chopped fresh dill

• 1 teaspoon chopped fresh chives

• 1/4 teaspoon garlic powder

• Kosher salt and freshly ground black pepper

• 1 chicken breast, cooked and shredded (optional)

• 20 slices bread, crusts removed

• 1 large English cucumber

• 1 small package microgreens (optional)

Directions:

1. Add the cream cheese and mayonnaise to a small bowl and use a hand mixer to combine until smooth.

2. Stir in the dill, chives, garlic powder, salt, pepper and chicken (if using). Spread the mixture over half of the slices of crustless bread.

3. Thinly slice the cucumber and layer the slices in the sandwiches, followed by the microgreens (if using), and the remaining slices of bread. If you prefer a posh look, layer the cucumbers on top of the sandwiches.

4. Slice each sandwich into three rectangles to create 30 perfectly delicate tea sandwiches.

Lemon-Mint Cordial Cocktail

“Swap that small glass of lemonade for one of the Regency era’s ‘restorative’ favorites. The cordial-infused cocktail is an ideal refreshment when you need a break from an overbearing older brother or an overzealous suitor,” says Clearwater.

Ingredients: (Serves 16)

• Zest and juice of 4 medium lemons

• 4 cups sugar

• 1 ounce tartaric acid

• 5 cups boiling water

• Gin or vodka, for serving

• Fresh mint, for garnish

Directions:

1. Add the lemon zest, lemon juice, sugar and tartaric acid to a large bowl.

2. Pour the boiling water over the ingredients, and stir until the sugar has completely dissolved.

3. Strain the mixture and pour it into a sterilized glass bottle or jar with a lid. Store the unopened bottle in the pantry. Once opened, store it in the refrigerator.

4. When ready for a drink, add one part cordial to three parts gin or vodka, garnish with fresh mint, and enjoy a moment of respite while you sip!

In addition to finger sandwiches and cocktails, “Teatime at Grosvenor Square” features recipes for pastries, roasts, desserts and more, and is available on Amazon.

To impress guests (or upstage adversaries) this summer, learn to entertain with all the sumptuous flair of the Bridgerton universe.

~ Courtesy of Statepoint

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Pexels photo

By Barbara Beltrami

This is the season for taking advantage of being outdoors, being super casual and feeling no guilt over not slaving over a hot stove. It’s a time when our appetites crave things that sing and taste of summer…things like seafood and fresh veggies, salads and sandwiches that require a minimum of work, much of it before the sun gets too high in the sky, so we can just sit and enjoy ourselves wherever we are. 

I’m going to tell you about a few of my favorite easy summer dishes, and in fact, there are so many I want to share that I may keep doing this for a few weeks. This week I’m going to start with fish. Here are recipes for savory and spicy fish tacos, a refreshing shrimp and avocado salad and a little riff on the ever popular New England lobster roll, this one with scallops. 

I hope there will be something for everyone’s taste buds and lifestyle.

Fish Tacos

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

1 1/2 pounds grouper, cod or hake fillets 

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

Kosher salt to taste

Eight 6” tortillas

1 medium tomato, diced

1 jalapeno, finely chopped

1/4 cup finely chopped cilantro leaves

1 cup shredded purple cabbage

1/4 cup diced red onion

1/4 cup vegetable or canola oil

Freshly squeezed juice of one lime

Salt and freshly ground pepper to taste

DIRECTIONS: 

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray; place fish fillets on sheet. In a small bowl combine the chili powder, cumin, garlic powder, onion powder, cayenne and kosher salt, then rub mixture fish fillets; bake for 13 minutes or until fish is flaky and cooked through; remove from oven; set aside to keep warm. In a large bowl toss together the tomato, jalapeno, cilantro, cabbage, onion, oil, lime juice and salt and pepper. In a large skillet warm tortillas on both sides; place on platter. With a fork or your fingers, break fish into bite-size chunks and divide evenly among tortillas; top with veggie mixture. Serve with sour cream, tomato salsa and ice cold beer. 

Shrimp Salad with Avocado and White Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound shrimp, peeled, deveined, boiled and chilled

12 to 16 cherry or grape tomatoes, halved

2 tablespoons thinly sliced scallion

One 14-ounce can of white beans, drained, rinsed and drained again

2 tablespoons extra virgin olive oil

1 tablespoon lime or lemon juice

1 tablespoon orange or mango juice

2 T chopped fresh flat leaf parsley leaves

1 tablespoon chopped fresh dill

1 teaspoon mayonnaise

Salt and freshly ground pepper to taste

1 ripe avocado

Bibb, Romaine or red leaf lettuce leaves

DIRECTIONS: 

In a medium bowl combine shrimp, tomatoes, scallion, and beans. In a small bowl, vigorously whisk together the oil, juices, herbs, mayonnaise, and salt and pepper; pour over shrimp mixture and toss to coat thoroughly. Cover with plastic wrap and refrigerate one hour. Line a serving plate or bowl with lettuce leaves, scoop shrimp salad onto them. Immediately before serving, peel and slice avocado and arrange on top. Serve with focaccia and a crisp dry chilled white wine. 

Scallop Rolls

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound cooked sea scallops, chopped, chilled

3 tablespoons fresh squeezed lemon juice

Salt and freshly ground pepper to taste

1/2 cup finely chopped celery

2 tablespoons chopped fresh dill

1/3  to 1/2 cup mayonnaise

4 to 6 split top hot dog rolls

3 tablespoons unsalted butter, softened

DIRECTIONS: 

In a medium bowl thoroughly combine the scallops, lemon juice, salt and pepper, celery, dill and mayonnaise. Heat a large skillet or griddle over medium-high heat. While it is heating, open rolls so they are butterflied, spread the insides with butter and put them face down on the hot surface; cook them about 30 seconds on each side until they are crispy and golden; transfer to plates, fill with scallop mixture and serve with wedges of lemon, potato chips and iced tea.

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Photo from Stop & Shop

Island Harvest Food Bank, a leading Long Island hunger-relief organization, received $96,500 from Stop & Shop’s Food for Friends campaign on June 24. According to Randi Shubin Dresner, president & CEO, Island Harvest Food Bank, funding received from the Food for Friends initiative will be used to hire a part-time, bi-lingual dietician to promote healthy eating habits among underserved populations in Nassau and Suffolk counties. Funding will also support Island Harvest Food Bank’s food collection and distribution programs.

Stop & Shop’s Food for Friends campaign raised more than $2 million for its 12 regional food bank partners, breaking all previous years’ donation records. Throughout May 2021, customers were able to give at checkout knowing that donation would stay local and fight hunger in their communities. 100% of the money raised went to Stop & Shop’s regional food banks in its service areas. Customers were also able to donate non-perishable food items at marked donation bins at each Stop & Shop store to benefit local hunger relief organizations, like Island Harvest.

“Stop & Shop is a longtime and valued partner in our mission to provide essential food assistance and promote positive health outcomes of the people we serve,” said Ms. Shubin Dresner. “We appreciate their ongoing support and generosity and thank their customers for their caring, too.”

“Stop & Shop’s Food for Friends campaign is symbolic of our relationship with Island Harvest,” said Stefanie Shuman, Community Relations Manager for Stop & Shop. “We couldn’t ask for a better friend and partner in the fight against hunger on Long Island.”

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Photo from PJCC
Photo from PJCC

The Greater Port Jefferson Chamber of Commerce hosted a ribbon cutting for P..J. Harbour Club on  June 24. The momentous occasion was attended by Town of Brookhaven Councilmember Jonathan Kornreich, members of the chamber, family, friends and staff who wished owners Joe Guerra and Michael Russell (holding scissors) the best of luck in their new venture. 

Located at 154 West Broadway in Port Jefferson, in the former Due Baci location, the restaurant specializes in fresh seafood, aged steaks and classic cocktails and is open Tuesday to Thursday from 5 to 9 p.m., Friday to Sunday from 5 to 10 p.m., closed Mondays. Bar hours are Tuesday to Sunday, 4 p.m. to close. For reservations, call 631-309-5800. For further information, visit www.pjharbourclub.com.

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From left, potato, Cole slaw and macaroni salad. METRO photo

By Barbara Beltrami

Call me crazy,  but this year on the Fourth of July I’m going to pull out all the throttles with traditional American dishes. I want hot dogs with the works, and that means, mustard, relish and sauerkraut. I want  hamburgers oozing cheese and ketchup and crunchy with slices of raw onion. And I want the three traditional salads, tart and creamy with mayonnaise.

Not that it wouldn’t be okay to have a few appetizers like deviled eggs, chips with salsa and guacamole, maybe some scallion pancakes or shrimp rolls to munch on while things get going, but after the past year filled with all its denials and restrictions I want to renew the pleasure of scarfing down good old-fashioned potato salad and cole slaw and macaroni salad. 

And while I’m loading up my plate I want to keep in mind and remind my fellow indulgers that the day is not just a day for gorging ourselves with the things we love to eat, but primarily an anniversary of the day 245 years ago that we declared ourselves free from tyranny and launched a nation dedicated to equality and unalienable rights, a day to savor not just what comes out of the kitchen and off the grill but all those other unassailable rights and privileges that we enjoy.

Potato Salad

YIELD: Makes 6 to 8 servings

INGREDIENTS:

3 pounds small red-skinned potatoes

Salt

1 cup mayonnaise

3 tablespoons prepared mustard

1/3 cup dry white wine

3/4 cup chopped fresh dill leaves

Salt and freshly ground pepper to taste

1 celery rib, minced

1/2 medium red onion, peeled and minced

DIRECTIONS: 

Place the whole potatoes in a large pot of salted water and bring to a boil; lower heat to simmer and cook 15 minutes until potatoes are al dente; drain, remove from heat, then set in a colander over cooking water (with heat turned off), cover and let heat from hot water finish cooking them, about 15 minutes. 

Meanwhile in a small bowl, whisk together the mayonnaise, mustard, wine, dill, salt, pepper, celery and onion. After the potatoes have cooled off a bit, but are still warm, halve or quarter them, depending on size, place them in a large bowl and toss them with the dressing. Let sit until completely cool, toss again and refrigerate. Toss one more time before serving. Serve with hot dogs, hamburgers or just about anything you’re grilling.

Cole Slaw

Cole Slaw

YIELD: Makes 12 servings

INGREDIENTS: 

3 cups shredded green cabbage

3 cups shredded red cabbage

2 to 3 carrots, peeled and shredded

3/4 cup mayonnaise

1/4 cup unflavored Greek yogurt

Scant 1/4 cup white wine vinegar

1 teaspoon celery seed

1/4 cup sugar

Salt and freshly ground black pepper to taste

DIRECTIONS: 

In large bowl combine cabbage and carrots. In small bowl, whisk together mayonnaise, yogurt, vinegar, celery seed, sugar, and salt and pepper. Add to cabbage and carrot mixture and toss to thoroughly coat. Cover and chill unless serving immediately. Serve with grilled or fried meat, poultry or fish.

Macaroni Salad

Macaroni Salad

YIELD: Makes 6 servings

INGREDIENTS: 

2 cups uncooked elbow macaroni

1 celery rib, diced

1/2 small red onion, peeled and minced

2 tablespoons chopped fresh flat leaf parsley

1 cup diced fresh tomato

1/2 cup mayonnaise

1/4 cup sour cream

1 1/2 tablespoons cider vinegar

Generous 1/2 teaspoon dry mustard

Coarse salt and black pepper to taste

DIRECTIONS: 

Cook macaroni according to package instructions, drain and rinse in cold water; drain again. In large bowl combine the macaroni, celery, onion, parsley and tomato. In small bowl whisk together the mayonnaise, sour cream, vinegar, mustard, and salt and pepper. Pour dressing over macaroni mixture and toss to thoroughly coat. Cover and store in fridge. Serve with grilled chicken, beef or fish.

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The 4th annual Pig Roast fundraiser to benefit Hope House Ministries will be held at La Buena Vida Restaurant, 714 Montauk Highway, Moriches on Saturday, July 10 from 7 to 10 p.m. with a special musical performance by Damaged Goods. $30 donation per person includes dinner and soft drinks. For more information, call 631-909-1985 or visit www.labuenavidaspanishrestaurant.com.

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