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METRO photo

By Barbara Beltrami

Chances are this Father’s Day, if you’re not taking Dad out, you’re probably grilling. And since Dad is usually the one who’s slaving over a hot grill (even though he may have an ice cold beer in one hand), wouldn’t it be nice if you did the grilling for a change? No? Well then, how about you do some marinating to make whatever he’s grilling moist, tender, flavorful and fit for the king of the household and patriarch of the family. Here are some marinades to give that meat, poultry or fish an extra special taste. The rest is up to you. Note: Salt should be added to all marinades just before grilling.

Lemon, Garlic and Rosemary Marinade

YIELD: Makes about one cup.

INGREDIENTS:

Freshly squeezed juice from 3 large lemons

1/3 cup olive oil

1/3 cup dry white wine

1/4 cup fresh rosemary leaves or 2 T dried

2 garlic cloves, minced

DIRECTIONS: 

Combine all ingredients except salt in a small bowl and whisk vigorously; pour into gallon size resealable plastic bag. Place meat in bag and tilt to coat thoroughly. Rotating and tilting bag every half hour, refrigerate for 3 hours. Use marinade to baste while grilling. This is especially good with chicken or pork accompanied by roasted potatoes and Vidalia onions.

Teriyaki and Scallion Marinade

YIELD: Makes approximately two cups

INGREDIENTS:

1 cup soy sauce

1/2 cup dry white wine

3/4 cup brown sugar

1 tablespoon vinegar

2 tablespoons vegetable oil

4 scallions, trimmed and sliced

4 garlic cloves, minced

Freshly ground black pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all ingredients. Pour into resealable gallon plastic bag and add beef, pork or poultry, then seal; tilt bag to coat thoroughly; refrigerate for up to 12 hours, rotate and tilt bag every so often to evenly distribute marinade. Use marinade for basting. This is best with beef but also very good with fish, poultry or pork accompanied by your favorite rice and a cucumber salad.

Cilantro and Lime Marinade

YIELD: Makes about 1 1/2 cups

INGREDIENTS:

1/3 cup vinegar

1/3 cup vegetable oil

1/2 cup chopped fresh cilantro

1/4 cup rose wine

3 garlic cloves, minced

Freshly squeezed juice of one large lime

1 tablespoon cumin

3 tablespoons chopped oregano leaves

1 tablespoon chili powder

Hot red pepper flakes to taste

DIRECTIONS: 

In a medium bowl combine all ingredients except salt. Whisk thoroughly, then pour into resealable gallon plastic bag, add meat or poultry and seal; tilt to evenly coat. Refrigerate for up to 12 hours; tilt and rotate bag frequently. Use marinade to baste. This is a wonderful marinade for steak or chicken accompanied by fresh corn and roasted peppers.

Tropical Citrus Marinade

YIELD: Makes about 1 2/3 cups

INGREDIENTS:

1/2 cup pineapple juice

1/2 cup orange – mango juice

1/3 cup soy sauce

Freshly squeezed juice of one lime

1/2 cup brown sugar

1 garlic clove, minced

1 tablespoon freshly grated ginger

Salt and freshly ground pepper to taste

DIRECTIONS: 

In a medium bowl whisk together all the ingredients; let sit until sugar dissolves, then transfer to a gallon resealable bag; add chicken, fish or pork, seal bag and tilt to coat thoroughly. Refrigerate for up to one hour for fish, 4 hours for pork or chicken; tilt and rotate from time to time to even distribute the marinade. This is particularly good with swordfish, chicken or pork accompanied by pineapple salsa and sweet potato fries.

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Photo from TOB
Photo from TOB

Town of Brookhaven Councilmember Jonathan Kornreich visited Buttercup’s Dairy Store in Terryville on June 9 to congratulate the Smith family on their 50th year in business. 

The multigenerational, locally owned and operated business, which opened in 1971, was originally a working dairy farm when the family purchased it in the 1930s. Now, four generations later, the business has a staff of more than 40 full time employees and an inventory that includes a wide selection of dairy products, baked goods, produce, cold cuts, sandwiches, “heat and eat” dinner options and more. 

“Buttercup’s Dairy Store has been a mainstay in Terryville for half a century and they are still going strong. I am grateful to the Smith family for their continuous support of our local community-based organizations, thoughtful land management, delicious cookies, and for being a such a vital part of the fabric of Brookhaven Town,” said Councilmember Kornreich.

Pictured from left, Tyler Smith, Richard Smith and Councilmember Kornreich.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Rosé wines are made in every grape-growing region of the world from a multitude of different red grapes. There is no “true” rosé wine color … there are thousands of red grapes, and each yields a slightly or dramatically different color when fermented. Rosé wines range in color from pale orange or pink to light or even deep garnet. Tastes vary from crisp and dry, flowery, floral, and fruity, and even sweet. 

Most rosé wines are light-bodied, but some are medium-bodied with considerable flavor, tannin, and texture. Because of their lightness and mildness of taste, they can be served chilled and drunk young.

Rosé wines are usually made by allowing the skins of red grapes to come in contact with the juice for a brief time until the desired color is attained. Lesser used methods blend red and white grapes, or by blending red and white wines.

Rosé wines are great in warm or hot weather, indispensable in wine spritzers, can be served over ice, are an excellent alternative to White Zinfandel and are perfect with fresh fruits and cheese.

In today’s market, some of the best rosé wines are made in the sun-drenched region of Provence, in southern France, but other countries, especially Spain, Portugal, and Italy are making excellent rosé wines. There are many styles of rosé made in the US, especially in California, Oregon, Washington State, and New York.

Recently I tasted a few rosé wines made from different grapes and in various countries. My comments follow:

2020 Domaine Bousquet “Pinot Noir Rosé,” from Mendoza, Argentina. Made with organic grapes; it is salmon colored with a fresh, yet subtle bouquet of red berries… cranberry, raspberry, and strawberry. Flavor of peaches and a refreshingly crisp, tart-berry aftertaste.

2019 Marqués de Cáceres Rosé, Rioja, Spain. Blend of Tempranillo and Grenache grapes. Pale coral color with a bouquet of berries, peach, and licorice. Flavors of apple, citrus, and watermelon with a long aftertaste.

2020 Santi Infinito Bardolino Rosé, Veneto, Italy. Blend of Corvina, Rondinella, and Molinara grapes. A floral bouquet of watermelon, citrus, and candy apple. Flavors of red currants, strawberries, and wild spicy cherries.

2018 Château Mont-Redon “Côtes du Rhône” Rosé, Rhône Valley, France. Blend of Grenache and Syrah grapes. Perfumed aroma of a fruit salad, wild berries, and melon. Light-bodied with raspberry and strawberry flavors and a zesty aftertaste.

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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Watermelon Margarita Punch. METRO photo

By Barbara Beltrami

If you want to pack a powerful hospitality punch, serve punch! No longer the stereotypical iced tea and lemonade, fruit juice and ginger ale old standby of baby showers and afternoon tea parties, punch has cashed in on the many flavored liqueurs and liquors as well as wines and exotic fruit juices now on the market. Punch is a great way to get the party rolling as guests stand around the punch bowl and sip and schmooze. (You can also sip in the kitchen while you’re putting last minute touches on the snacks and salads and side dishes.) Here are 4 punches that will sock it to your guests. Note: All ingredients should be completely chilled.

Watermelon Margarita Punch

YIELD: Makes 12 to 16 servings

INGREDIENTS:

1 3/4 cup tequila

1 cup triple sec

1/2 cup freshly squeezed lime juice

1 1/2 cups chopped watermelon

1 bottle Prosecco or champagne

2 quarts seltzer or club soda

1 1/2 limes, thinly sliced

1/2 lime cut into wedges

1/4 cup coarse salt

DIRECTIONS: 

In a blender or food processor, puree tequila, triple sec, lime juice and watermelon together until smooth. Transfer to chilled punch bowl or pitcher, add Prosecco and seltzer and stir to thoroughly combine. Wipe rims of glasses with the lime wedges, turn glasses upside down and dip in salt. Place a lime slice on edge of each glass and float the remaining slices in the punch. Serve with guacamole and tortilla chips.

Tropical Rum Punch

YIELD: Makes 10 to 12 servings

INGREDIENTS:

2 cups pineapple juice

2 cups orange juice

1 cup freshly squeezed lime juice

2 cups grenadine syrup

3 cups light rum

Fresh mango slices for garnish

DIRECTIONS: 

In a large chilled punch bowl or pitcher, combine all ingredients; serve with canapés.

Sparkling Peach Punch

YIELD: Makes 20 to 30 servings

INGREDIENTS:

1/2 bottle cognac

1 bottle sparkling white wine

3 cups peach liqueur

4 cups peach nectar

1 1/2 cups freshly squeezed lemon juice

4 cups freshly squeezed orange juice

5 peaches

2 blood oranges

DIRECTIONS: 

Chill a large punch bowl or pitcher. When ready to serve punch, combine all liquid ingredients in bowl; thinly slice peaches and blood oranges and float them on top of mixture; add ice as desired. Serve with boiled shrimp and cocktail sauce.

Bloody Mary Punch

YIELD: Makes 15 to 20 servings

INGREDIENTS:

6 cups diced celery with leaves

3/4 to 1 cup freshly squeezed lemon juice

8 cups tomato juice

2 cups vodka

1/4 cup prepared white horseradish

2 tablespoons Worcestershire sauce

2 tablespoons Tabasco sauce

1 teaspoon celery seeds

Lemon and cucumber slices for garnish.

DIRECTIONS: 

In a chilled large punch bowl or pitcher combine all ingredients. Pour over ice cubes into glasses. Garnish with lemon and cucumber slices. Serve with deviled eggs.

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Fusilli with Basil Pesto and Confetti Veggies. METRO photo

By Barbara Beltrami

Summer pastas take advantage of the season’s bounty and feature veggies and herbs and other warm weather flavors that go hand in hand with the outdoors where the livin’ is easy.  They’re light, they’re colorful and they’re savory. And like the livin’, they’re easy to put together. My favorite is a pasta with lemon and herbs. Of course, there’s pasta with pesto which is wonderful on its own and even more wonderful with the addition of finely diced summer veggies. And if spring and summer take you fishing, boating or beaching and you get a hankering for seafood, there’s pasta with crabmeat and peas.

Farfalle with Lemon and Herbs

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound farfalle pasta

2 tablespoons olive oil

2 tablespoons unsalted butter

1 garlic clove, bruised

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat leaf parsley leaves

1/4 cup snipped fresh garlic chives

1 tablespoon (T) fresh lemon thyme leaves

1 T chopped fresh lemon verbena leaves

1 T chopped fresh lemon balm leaves

1 T finely grated lemon zest

2 T freshly squeezed lemon juice

Salt and freshly ground white pepper to taste

1/2 to 2/3 cup pasta water

DIRECTIONS: 

Cook pasta according to package directions.  Meanwhile, in a large deep skillet heat olive oil and butter over medium heat; add garlic clove and cook one or two minutes until it releases its aroma; remove and discard. Add basil, parsley, chives, thyme, verbena, lemon balm, zest, and juice, salt and pepper; cook, stirring frequently, over medium heat. When pasta is just al dente, drain and add to skillet with the half to two-thirds cup pasta water; over medium-low heat, toss to  coat thoroughly. Serve hot or warm with fresh sliced tomatoes and mozzarella.

Fusilli with Basil Pesto and Confetti Veggies

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound fusilli

8 to 10 large sprigs of basil, leaves removed

1/2 cup freshly grated parmigiano cheese

1/2 cup pignoli nuts

1 large garlic clove

1 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1/4 cup or more pasta water, if needed

1 small zucchini, cut into half-inch dice

1 medium potato, peeled and cut into half-inch dice

1 medium tomato, seeds removed, cut into half-inch dice

DIRECTIONS: 

Cook fusilli according to package directions. Meanwhile place basil, cheese, nuts, garlic, 3/4 cup of the oil, salt and pepper in bowl of electric food processor. Puree mixture, scraping bowl often, until it is smooth and turns a light green color; if it seems too thick, add pasta water a tablespoonful at a time until right consistency is achieved; set aside. In large skillet heat remaining oil over medium-high heat; add zucchini, potato and tomato and saute, stirring frequently until tender, about 5 minutes. In large pasta bowl, toss pesto and pasta together, sprinkle with sautéed veggies and serve hot, warm or at room temperature with a crusty bread.

Capellini with Crabmeat and Peas

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound capellini (very thin spaghetti)

1 pound fresh or frozen shelled peas

8 ounces unsalted butter

1 tablespoon chopped fresh tarragon leaves

1/4 cup fresh snipped chives

1/3 cup freshly grated parmigiano cheese

Salt and freshly ground white pepper to taste

1 pound lump crabmeat, picked over

DIRECTIONS: 

Cook pasta according to package directions but 3 minutes before end of cooking time add peas to pasta water and continue to cook until it is al dente. Meanwhile, in a very large skillet over moderate heat, melt butter; add herbs. Add pasta and peas, grated cheese, half a cup (more if needed) of pasta water, salt and pepper to skillet. Tossing constantly, continue cooking the mixture over low heat until pasta is coated with a light creamy sauce, about 3 to 4 minutes. Add crabmeat and cook over medium-low heat, just enough to heat through, about a minute or two. Serve hot or warm with an arugula salad and crisp dry white wine.

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Food drive

Theatre Three, 412 Main St., Port Jefferson hosts a food and person care items drive to benefit the Open Cupboard pantry at Infant Jesus Church on Saturday, June 5 from 9 a.m. to 1 p.m. Donations will be collected in the theater’s parking lot.

The following items are in low supply and greatly appreciated:

Juice, peanut butter, jelly, coffee, sugar, flour, Maseca corn flour, mustard, mayonnaise, ketchup, cooking oil, oatmeal, pancake mix, pancake syrup, white rice (#1 and #2 bats/boxes), canned fruit, pasta sauce, healthy snacks, boxed milk and paper towels.

They are also accepting donations of grocery store gift cards and cash to purchase whatever is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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Lemon Bars. Photo from Pexels

By Barbara Beltrami

With Memorial Day just around the corner, we will finally be gathering without guilt or fear with family, friends and neighbors to whoop up together at picnics, barbecues and maybe even pool parties. It will be a time to remember not just those Americans who have fallen on the battlefield but the more than 600,000 who have succumbed to the coronavirus over the past year. Like so many large get togethers, this one will probably be a cooperative effort with each guest bringing some part of the meal. If the answer you got to “What can I bring?” was “dessert,” then I suggest you think about dessert bars. Easier than cookies and good travelers, they will delight both young and old. 

Maria’s Pineapple-Coconut Bars

YIELD: Makes about two dozen bars

INGREDIENTS:

Nonstick cooking spray

2 cups flour

3/4 cup sugar

Pinch salt

2 sticks unsalted butter

12 ounces softened cream cheese

2 teaspoons vanilla

2 eggs

One 20-ounce can crushed pineapple, drained

1 1/3 cups sweetened flaked coconut

1 cup finely chopped almonds

DIRECTIONS:

Preheat oven to 350 F. Lightly grease a 13x9x2” baking dish. In a medium bowl combine flour, 1/2 cup sugar and salt. With pastry blender or fork, cut in 1 1/2 sticks of the butter until mixture resembles coarse meal. Spread over bottom of prepared pan and press into place with fingers; bake for 12 minutes. In medium bowl combine cream cheese, the remaining 1/4 cup sugar, vanilla and eggs. Spread over baked crust, then spread pineapple evenly on top.  Melt remaining 1/4 cup butter and let cool; In a separate bowl, combine coconut, melted butter and almonds; spread over pineapple — cream cheese mixture. Bake 20 to 25 minutes until coconut and almonds are nicely browned. Let cool 15 minutes, then chill until set. Cut into squares and serve with hot coffee or tea.

Mary Alice’s Golden Squares

YIELD: Makes about two dozen 2” squares

INGREDIENTS:

1/2 cup unsalted butter

1 cup sugar

2 eggs, well-beaten

1 teaspoon vanilla extract

1 1/2 cups sifted cake flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg white

1 cup firmly packed brown sugar

1/2 cup chopped nuts

DIRECTIONS:

Preheat oven to 375 F. Grease a 13x9x2”pan. With electric mixer on low speed, beat butter until fluffy; gradually add sugar while continuing to beat until mixture is light in color Add eggs and vanilla; beat to combine. Sift together flour, salt and baking powder, then thoroughly blend with wet mixture. Spread evenly in prepared pan. Beat egg white until stiff; add brown sugar and continue to beat until stiff again. Fold in nuts, then spread over batter in pan. Bake 25 minutes, remove from oven and let cool to room temperature; cut into squares and serve with iced tea, coffee, or lemonade.

Stephen’s Mother’s Lemon Bars

YIELD: Makes about 20 squares

INGREDIENTS:

Two 8-ounce sticks unsalted butter, softened

3 1/2 cups sugar

3 cups flour

Pinch coarse salt

6 extra-large eggs at room temperature

3 cups sugar

2 tablespoons finely grated lemon zest

1 cup freshly squeezed lemon juice

Confectioners’ sugar, if desired

DIRECTIONS:

Preheat oven to 350 F. In large electric mixer bowl cream the butter and 1/2 cup sugar; add two cups of the flour and the salt and mix on low speed just until combined. Turn dough onto a floured board and gather into a ball; flatten and press into a 13 x 9 x 2” baking dish; build up a two-inch edge on sides; refrigerate for 30 to 45 minutes, then bake 15 to 20 minutes until crust turns a light golden; remove, place on wire rack and let cool to room temperature. Whisk together the eggs, remaining sugar and flour, lemon zest and juice, then pour into crust; bake until set, about 30 minutes. Let cool to room temperature, then dust with confectioners’ sugar, if using, and cut into squares. Serve with raspberry sorbet.

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Quinoa. METRO photo

By Barbara Beltrami

Lately I’ve developed a taste for quinoa which, according to Wikipedia, botanists classify not as a grain but as a pseudo cereal because it does not come from a grassy plant; rather the quinoa plant is more similar to beetroot or spinach. No wonder it’s become so popular. It is a remarkable source of protein, amino acids, fiber and antioxidants among many other nutrients, is cooked very much like rice and has a pleasant nutty taste that marries well with just about anything. The following recipes are merely suggestions because quinoa is one of those foods that you can adapt to whatever you have on hand or feel like concocting.

Quinoa Pilaf with Dried Currants and Apricots

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup dried currants

1/4 cup diced dried apricots

1/4 cup extra virgin olive oil

1 large onion, diced

1 cup quinoa

Salt and freshly ground pepper to taste

2 cups chicken or vegetable broth

1 cup toasted almonds

DIRECTIONS:

In small bowl, soak the currants and apricots till soft, about 30 minutes; drain.  In large saucepan heat oil over medium-high heat until it shimmers; add onion and cook, stirring frequently, until opaque and soft, about 10 minutes; add quinoa, salt, pepper, broth, currants and apricots; bring mixture to a boil, stir, cover, reduce heat to low and cook until liquid is absorbed and quinoa is tender, about 20 minutes. Remove from heat, transfer to bowl or dish and sprinkle almonds on top. Serve hot or warm with grilled chicken, lamb, pork or beef.

Quinoa Waldorf Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 cup quinoa

Freshly squeezed juice from half a lemon

2 apples, cored and sliced into half-inch wedges

2 celery ribs, trimmed and sliced into half inch pieces

2 scallions trimmed and sliced

2 tablespoons mayonnaise

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

Salt and freshly ground pepper to taste

1/2 cup chopped toasted walnuts

DIRECTIONS:

Bring a large saucepan of salted water to a boil; vigorously stir in quinoa and boil until tender, about 15 to 20 minutes; drain and let cool to room temperature. Toss apple pieces with lemon juice to prevent discoloring; drain any residual juice. In medium bowl, combine apples, celery, scallions, mayonnaise, oil, vinegar and salt and pepper. Stir in quinoa, transfer to serving bowl and sprinkle with walnuts. Serve at room temperature with fish, meat or poultry.

Quinoa Porridge

YIELD: Makes 4 servings

INGREDIENTS:

2 tablespoons honey

1 cup fresh raspberries

1 tablespoon unsalted butter

1 cup quinoa

2 1/3 cups milk

2 tablespoons brown sugar

Salt to taste

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 pear

DIRECTIONS:

In microwave safe bowl heat honey with 1 tablespoon water; add raspberries and stir to coat; let sit at room temperature 10 minutes. In medium saucepan melt butter over medium heat; add quinoa and cook, stirring frequently, until it begins to pop, about 2 to 3 minutes. Add half the milk, the brown sugar, salt, cinnamon and nutmeg along with one cup water, reduce heat to low, cover and simmer gently, about 15 minutes. Remove pan from heat, keep covered and let sit until any remaining liquid is absorbed, about 5 minutes; fluff with fork. Stir in remaining half of milk and cook, stirring occasionally, until mixture is thick and creamy, about 3 minutes. Pare, core and dice pear. Ladle mixture into individual bowls and top with raspberries and pear. Serve with breakfast juice, coffee or tea.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

There are few greater aromas in the world than the smell of bacon sizzling in a frying pan. In fact, bacon’s mystical “sizzling sound” is reminiscent of the pattering of rain striking the ground.

Bacon in one form or another is made throughout the world in a multitude of forms, styles, flavors, and names. Bacon refers to cured pork from the belly, back or side of a hog. American bacon is mostly cured pork belly that’s salted, cold smoked, and cooked before eating.

Besides pork, you can find chicken, duck, and turkey bacon. We are all familiar with the salty, thin pink strips of streaky fat bacon we buy in supermarkets. But there is also Canadian bacon (back bacon), Irish bacon, rashers (British bacon), Asian bacon, and even vegan bacon. Let’s add to the list guanciale and pancetta from Italy.

Flavors of bacon include apple smoked, pepper-coated, maple syrup, honey, jalapeño, barbecued, Cajun, apple cinnamon, pumpkin pie spice, dill pickle, and even chocolate!

To help guide your wine choice, the bacon being paired is American-made, smoked, regular thin cut, cooked medium to slightly crispy, leaving some fat behind for added texture and flavor.

Now, if you like to wrap your foods with bacon; scallops, filet of beef, chicken drumsticks, corn on the cob, asparagus, dates, or even hot dogs, other wines can be served with it.

Bacon, although a white meat (pork), has immense rich, chewy, and hearty flavors that are reminiscent of red meat. Bacon is the best of both worlds; it can pair with red and white wine, and even chilled rosés.

Words such as “bacon,” “bacon fat” or “smoked meats” are descriptors for certain red wines (Mourvèdre and Syrah) especially from the Rhône Valley of France. Other red wines that often display the bacon smell are Pinotage (South Africa), Schiava Grossa (Italy), and Shiraz (Australia and South Africa).

Bacon’s salt and fat components pair well with dry sparkling wines and those fruity wines (red and white) with fairly high acidity. Two often overlooked wines that pair well are chilled rosé and white Zinfandel.

Other wines that pair with bacon are (whites) Chenin Blanc, Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling, Scheurebe, and Sylvaner. Red wines are Barbera, Beaujolais (Gamay), Lambrusco, and Pinot Noir.

For vodka lovers, there is a bacon-flavored vodka and an interesting beer from Franken, Germany known as Rauchbier, which has a smoky, bacon-like aroma and flavor.

In closing, there is no such thing as too much bacon and everything does tastes better with bacon.

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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Creamy Curry Dip

By Barbara Beltrami

Light years ago when I was a young homemaker whose weekly culinary adventure was dreaming up creative nibbles for Tuesday’s night bridge club, I would spend afternoons while the babies napped experimenting with concoctions from the magazine clippings I hoarded. Our card game was, in retrospect, not so much a game of bridge as one of our flaunting our newly acquired culinary talents, and any one of the young marrieds who belonged to that elite sorority of four would rather have died than be caught serving the same snack twice, much less a Tupperware bowl of potato chips.  

How many dips I dreamed up for oven-warmed frozen potato puffs, how many combinations of sour cream and something I invented, how many slices of sandwich bread I trimmed and rolled and stuffed and sliced. Actually, I think I burned out early for I haven’t had as many good ideas, even given the food revolution that began in the 80’s or the advent of the internet since.

But now after a year of COVID isolation and quarantine and a few months of post-COVID immunization, our social life is getting back into gear and we’re inviting people over for drinks or dinner to get re-acquainted. In a burst of retro creativity and nostalgia, I find myself foraging through those yellowed files and pulling out the oldies but goodies (although I must confess I’ve tinkered with a few here and there).These many years hence, the thing that has really changed is that I’m the one who needs the nap.

Creamy Curry Dip

YIELD: Makes 8 to 10 servings

INGREDIENTS:

1/2 cup mayonnaise

1/2 cup plain yogurt or sour cream

2 teaspoons cider vinegar

1 shallot, minced

1 garlic clove, minced

2 tablespoons chopped fresh parsley

Few dashes hot pepper sauce

Salt and freshly ground pepper to taste

DIRECTIONS:

In a small bowl, whisk together all ingredients; cover and chill. Serve surrounded by cooked shrimp, bite size raw cauliflower florets, raw carrot sticks, raw celery sticks and any other crunchy veggie suitable for dipping. 

Nutty Cheese Log

YIELD: Makes one large log or two small

INGREDIENTS:

6 ounces goat cheese

10 ounces cheddar cheese, grated

12 ounces cream cheese

2 tablespoons minced onion

2 tablespoons dry white wine

1/2 cup finely chopped fresh flat leaf parsley

1/4 cup snipped chives

1 cup finely chopped walnuts

DIRECTIONS:

Soften cheeses to room temperature.  In a medium bowl combine cheeses, onion and wine. Blend in half the parsley, chives and nuts; shape into a log, enclose in plastic wrap and refrigerate for at least 8 hours. Combine remaining herbs and nuts in a small container, cover and refrigerate until ready to use. One hour before serving spread reserved herbs and nuts on a sheet of waxed paper or cutting board and roll cheese log in them until it is well coated. Serve with crackers.

Hot Cheese Puffs

YIELD: Makes 12 pieces

INGREDIENTS:

3 slices sandwich bread

2 egg whites

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon paprika

1 cup grated Swiss cheese

DIRECTIONS:

Remove crusts from bread; toast and cut into quarters. Preheat broiler. Beat egg whites until stiff; fold in baking powder, salt, cayenne, paprika and cheese. Spread mixture 1/4″ thick on each toast square; broil until browned, about 5 minutes. Serve with cocktails or wine

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