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Sangria is a fruit punch-esque cocktail that’s best enjoyed on a sunny, lazy summer afternoon. METRO photo

By Bob Lipinski

Bob Lipinski

When it’s hot outside I’m looking for a beverage that’s light, refreshing, chillable, perhaps somewhat acidic to cleanse my palate, but most of all … it contains alcohol.

I enjoy wine and during hot weather I have found ways to convert that glass of wine into a “wine cooler.” Here are some of my summer coolers:

A spritzer (popular in the 1970s) is a tall drink made with a base of wine (white, red or rosé) and filled with a carbonated mixer (seltzer, tonic water, ginger ale) and sometimes garnished with lemon, lime, orange, a sprig of mint, or even a cherry. Spritzers are served on ice.

One of my favorite wine coolers is a kir. It’s an apéritif drink made with crème de cassis (black currant liqueur) and dry white wine, named after the late mayor of the city of Dijon, France, Canon Félix Kir (1876-1968). Kir was the favorite drink of the mayor from the 1940s until his death in 1968.

Originally, kir was made by mixing Aligoté, a highly acidic white wine from Burgundy with a tablespoon of crème de cassis, served chilled. Nowadays, just about any white wine used as Aligoté is difficult to find.

To make a kir, pour 1 ounce (2 tablespoons) of crème de cassis (black currant liqueur) into 5 to 6 ounces of a dry white wine, add ice and stir.

There are many variations of this drink: Kir Royale, along with Cardinal (cassis and Beaujolais), Kir Communist (cassis and red wine), and Kir Imperial (raspberry liqueur instead of cassis and champagne).

An all-time favorite that is making a big comeback is Sangría, originally from Spain. Now you can buy premade versions or make your own, which is more fun and allows for your creativity.

Sangria is a refreshing apéritif made from a mixture of wine (red, white, or rosé), slices of citrus fruits (lemon, lime, and orange), sugar, and sometimes soda water. To make Sangria, take a bottle of a dry red, white, or rosé wine. Add one lemon, lime, orange, and apple (cored) cut into quarters, then squeezed. To this add 1/4 cup superfine sugar. Mix all ingredients (including the quartered fruit) and refrigerate for several hours. Add ice before serving and top with a Maraschino cherry.

One of my favorite ways to keep ice cubes from diluting the wine is to freeze left-over wine (red or white) in ice cube trays, then seal in plastic bags so you will always have a few cubes on hand for wine coolers. (You can even mix colors.)

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 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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Codfish Cakes

By Barbara Beltrami

Years ago up on the Cape, tucked way back from the side of the road, there used to be a little fish shack called Caleb’s. It was tiny, ramshackle and barely visible, but the natives and summer regulars all knew about it and crowded its half dozen or so stools and one picnic table set under a faded yellow umbrella.

At lunchtime it exuded the unmistakable summer aromas of oil, suntan lotion and frying. Caleb was the proprietor, cook, server, and quintessentially an iconic salty old New England cuss. The only things you could get there were fish cakes. And what fish cakes they were! Each day the special was written in crayon and posted on a piece of cardboard taped to the side of the shack next to the counter. It was most often cod, of course, but it could also be swordfish or tuna or clams or scallops or a blend of several varieties or anything over which Caleb could strike a bargain with the local fishermen.

The fish cakes were big, about the size of a large bakery cookie, plump and soft in the middle and crispy around the edges. They came on a Portuguese roll with a scoop of coleslaw, a dollop of tartar sauce and half a lemon.

Caleb is long gone. He seemed ancient way back then, and I know for sure that the fish shack is no longer there. It’s been replaced by a slick pizzeria with a garish sign and a huge parking lot. But the memory of his fish cakes lives on and while nothing will ever measure up to them, here are a few of my humble attempts.

Codfish Cakes

Codfish Cakes

YIELD: Makes 10 large or 20 small patties

INGREDIENTS:

2 pounds fresh cod fillets, skinned and boned

Sea salt and freshly ground pepper, to taste

2 1/2 pounds Russet potatoes, pared and diced

1 1/2 cups chopped onion

2 large eggs, well beaten

2 tablespoons prepared Dijon mustard

1 teaspoon Worcestershire sauce

1/3 cup minced flat leaf parsley leaves

1/2 cup flour

1/2 cup vegetable oil

DIRECTIONS:

Season the fish with salt and pepper; place on rack of steamer over boiling water; cook until fish flakes easily with a fork, about 7 minutes. Remove from heat and let cool. In a large pot, cook potatoes and onions in boiling salted water until very tender, about 13 to 15 minutes. Drain and puree with ricer or food mill or mash by hand (do not use electric food processor). Add eggs, mustard, Worcestershire sauce and parsley; combine and beat vigorously; flake fish with a fork, and gently fold into mixture. 

With a rubber spatula or wooden spoon, spread onto a baking sheet, cover tightly with plastic wrap and refrigerate until well-chilled, about one hour. Remove from fridge and shape into patties; dredge with flour and shake off excess. Place half the oil in a large nonstick skillet over medium-high heat; gently drop patties into hot oil (add remaining oil as needed) and cook until golden brown, about 2 to 3 minutes on each side. Drain on paper towels. Serve hot with tartar sauce, lemon and cole slaw.

Lobster and Scallop Cakes

Lobster and Scallop Cakes

YIELD: Makes about 6 medium patties

INGREDIENTS:

2 tablespoons unsalted butter

1/2 pound scallops

1/2 pound lobster meat

1 tablespoon minced flat leaf   parsley leaves

1 tablespoon snipped fresh chives

1 teaspoon minced fresh tarragon leaves

1/2 cup bread crumbs

1 garlic clove, minced

Zest of one lemon, finely grated

Freshly squeezed juice of half a lemon

1/2 cup good quality mayonnaise

Salt and freshly ground black pepper to taste

1/4 teaspoon cayenne pepper

2 tablespoons or more extra virgin olive oil or more as needed

DIRECTIONS:

Place butter, scallops, lobster, parsley, chives, tarragon, bread crumbs, garlic and lemon zest in bowl of electric food processor and pulse a few times to chop the seafood but still leave small chunks. Transfer to a medium mixing bowl and add the lemon juice, mayonnaise, salt and pepper and cayenne. Form into patties and place on platter or baking sheet, cover tightly with plastic wrap and chill for one hour or until well set. In a large skillet heat oil over medium heat; cook patties until golden brown, about 2 to 3 minutes each side.  Carefully remove to paper towels and let sit, gently turning once, for two minutes each side. Serve immediately with lemon or sour cream and potato chips.

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Fireworks Cupcakes

By Barbara Beltrami

When it’s not dark enough yet for fireworks or when the fireworks are over and you’re hankering for a nice cup of coffee, it’s time to bring out the dessert. The following recipes are delicious finishes to a long day celebrating our independence They all are patriotically correct red, white and blue and sure to please.

Fireworks Cupcakes

YIELD: Makes about 2 dozen cupcakes

INGREDIENTS: 

For the cupcakes:

1/2 cup unsalted butter, at room temperature

1 2/3 cups sugar

3 egg whites, at room temperature

2 teaspoons vanilla extract

2 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 cup vanilla cookie crumbs

For the frosting:

3/4 cup unsalted butter, at room temperature

6 cups sifted confectioners’ sugar

1/2 teaspoon vanilla extract

3 1/2 tablespoons milk

Red, white and blue sprinkles

Star sprinkles 

DIRECTIONS:

For the cupcake batter:

Preheat oven to 350F. Line 24 cupcake pans with cupcake papers. In a large bowl, cream together butter and sugar. Add one egg white at a time beating well after each addition. Beat in vanilla. In another large bowl, thoroughly combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs. 

Fill prepared cupcake tins two-thirds full; bake about 22 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely. 

For the frosting:

In a large bowl combine the butter, confectioners’ sugar and vanilla extract. Add the milk very gradually to form a stiff frosting; beat until smooth. Spread the frosting on cooled cupcakes; top with sprinkles. Serve with coffee, milk or fruit punch.

Fourth of July Pie

YIELD: Makes 8 servings

INGREDIENTS: 

One baked 9” pastry crust

1 pint raspberry sorbet, softened

2 cups sliced strawberries

1 pint strawberry ice cream, softened

2 cups blueberries

1 cup sweetened whipped cream

DIRECTIONS:

Spread baked pastry crust with raspberry sorbet; top with half the sliced strawberries; and freeze for one hour. Spread strawberry ice cream evenly over the strawberries; top with half the blueberries; freeze two hours. Top with whipped cream; arrange remaining berries in an attractive pattern on top. Let sit in refrigerator half an hour before serving or freeze, covered, for up to 48 hours. Serve with coffee, milk or fruit punch

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

YIELD: Makes 8 servings

INGREDIENTS: 

1 pint blueberries

1 pint raspberries

1 pint strawberries, hulled and halved

1/2 cup sugar

3 tablespoons cornstarch

1/3 cup sugar

2 tablespoons unsalted butter, at room temperature

1 egg

1 teaspoon vanilla

2/3 cup flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon coarse salt

1/4 cup milk

DIRECTIONS:

Preheat oven to 350 F. Grease an 8” x 8” square baking dish. In a large bowl toss together the berries, the half cup sugar and cornstarch.; transfer to baking dish. In a large bowl with mixer on medium speed, beat together the one-third cup sugar and butter until light and fluffy, about 2 to 3 minutes; add egg and vanilla and beat until well blended.

In a small bowl, combine flour, cornmeal, baking powder and salt. Add half the flour mixture to the butter mixture; beat on low speed just until combined; beat in the milk, then the remaining flour mixture. Drop the dough by spoonfuls onto the berries; bake until berries are bubbly and top is golden, about 45 minutes to one hour. Serve with vanilla ice cream.

 

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Stock photo

By Barbara Beltrami

I think of scallions as the kinder, gentler member of the onion family. They have the flavor without the bitter aftertaste but offer the nuances of an onion-y taste. Suited more to delicate dishes than robust ones, they are especially nice in Asian-style cuisine. The other day I dug a lot of them out of my garden, brought them inside and vigorously washed the dirt off them. Then I trimmed them and laid them in a beautiful pyramid on my cutting board and realized I had more than I could use. Or did I? What about a creamy scallion soup? Or scallion pancakes? Or a scallion salad with radishes, cucumbers and herbs?

Creamy Scallion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

6 to 7 bunches of scallions

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 large potato, peeled and diced

6 cups chicken broth

Salt and freshly ground pepper

1/2 cup heavy cream

1/4 cup snipped chives for garnish

DIRECTIONS:

Wash, trim and thinly slice the scallions. In a medium saucepan over medium-low heat melt butter with the olive oil; add scallions and, stirring often, cook until wilted but not browned. Add potato and chicken broth and over medium-high heat, bring to a boil. Reduce heat to medium-low and cook until potato is mushy; season with salt and pepper. Let soup sit until cooled slightly, about 15 minutes, then puree in food processor until smooth. Stir in cream; garnish with chives and serve hot, warm, at room temperature or cold with crusty bread and a tomato and cucumber salad.

Scallion and Kimchi Pancakes

Scallion and Kimchi Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup flour

1/2 cup rice flour

Coarse salt

1 egg, beaten

1 cup sparkling water, seltzer or club soda

6 scallions, washed, trimmed and thinly sliced

1 cup drained kimchi (Korean preserved cabbage)

1/4 cup liquid from kimchi 

1 tablespoon minced fresh red chile pepper

4 tablespoons vegetable oil

DIRECTIONS:

Preheat oven to 300 F. In a large bowl, mix together the flour, rice flour, salt, egg, sparkling water and kimchi liquid. Stir in scallions, kimchi and chile pepper. In an 8″ nonstick skillet heat 1 to 2 teaspoons oil. Ladle half a cup of batter to cover bottom of skillet and form an 8” pancake. Cook, turning once, until golden brown, about 2 to 3 minutes each side; transfer to shallow baking pan or baking sheet and place in oven to keep warm. Repeat procedure with remaining batter. Cut each pancake into quarters and serve hot or warm with Korean dipping sauce. 

Scallion and Herb Salad with Radishes and Cucumbers

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

8 scallions, washed and trimmed, whites and greens separated

3 tablespoons rice vinegar

1 teaspoon sugar

Coarse salt to taste

1 cup fresh cilantro leaves

1 cup fresh arugula

6 to 8 radishes, washed, trimmed and very thinly sliced

1 cucumber, peeled, seeded and minced,

1 red chile, thinly sliced

1 tablespoon toasted sesame oil

1/2 cup toasted sesame seeds

DIRECTIONS:

Thinly slice scallion whites. In a large bowl, toss them with rice vinegar, sugar and salt; let sit about 10 minutes. Thinly slice scallion greens. Add them along with cilantro, arugula, radishes, cucumber, red chile, sesame oil and sesame seeds to scallion whites. Toss to combine all ingredients. Serve immediately with fish, poultry, pork or beef.

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The King Kullen in St. James. File photo by Phil Corso

Stop & Shop’s long-pending acquisition of King Kullen is no more. The announcement was made on June 10.

The two chains, along with Stop & Shop parent Ahold Delhaize USA, said they have mutually decided to terminate the deal because of “significant, unforeseen changes in the marketplace that have emerged since the agreement was signed in December 2018, largely driven by the COVID-19 pandemic.” 

“Both companies have put forth an incredible amount of effort to work through unanticipated challenges that have arisen, and we regret that we’re not able to move forward,” Stop & Shop President Gordon Reid said in a statement. 

“King Kullen has a strong legacy on the island, and we wish them continued success. Stop & Shop remains committed to the Long Island community, to serving our customers in the market well, and to investing in our associates and our stores in Nassau and Suffolk counties,” he said.

At the time of the acquisition deal, there were 32 King Kullen supermarkets, but three underperforming locations were closed last year including Mount Sinai on June 20 and Ronkonkoma on Aug. 22. The remaining supermarkets include St. James, Huntington, Wading River, Middle Island and Manorville. The company also has five Wild by Nature stores on Long Island including Setauket and Huntington.

“We look forward to continuing to focus on what we do best: serving our great customers across Long Island and supporting our hard-working store associates,” said Brian Cullen, co-president of King Kullen. “We are enthusiastic about the future and well-positioned to serve Nassau and Suffolk counties for many years to come. In short, we are here for the long term.”

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A recipient of Stony Brook University Hospital's Starbucks give-back. Photo by Patti Kozlowski

Cup of Cheer

In an effort to give back to the healthcare heroes working around the clock to battle COVID-19, the community has raised more than $18,000 in donations to supply complimentary coffee to all Stony Brook University Hospital staff.

Headed by community members Holly Smugala, Patti Kozlowski, Nicole Volpini and Stefanie Devery, the group started when Volpini’s sister, a healthcare worker at the Hospital, snapped a photo of the Hospital’s Starbucks, which is adorned with photos and positive messages. Instead, said Smugala, something else jumped out at them. 

“We noticed all the staff waiting online for coffee and wanted to do something to give back to them,” she said. 

The women began a social media donation page dedicated to the cause shortly after. The funds donated go towards purchasing Starbucks gift cards at the hospital location, which can be used by any hospital employee that is working during the pandemic, from doctors and nurses to custodians and administrative staff. 

In order to enable healthcare workers of all shifts to be able to enjoy the benefit, the group worked out a plan with Starbucks in which $250 gift cards are used at different intervals during the day to pay for the drinks of any staff member that comes in. 

“We set an initial goal of $1,000, but we reached that in about an hour. Now, we just want to see how much it will grow. We don’t know how long this is going to go on and we don’t want to stop until it stops,” said Smugala. 

Those who are interested in donating to the cause can visit the group’s Facebook page, Starbucks for Stony Brook Superstars. 

“We are so thankful to be able to give back, because [this hospital] has touched all of our lives in one way or another. We are very thankful for everyone at Stony Brook,” Smugala added. 

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Pinot Grigio grapes come in a range of skin colors. METRO photo

By Bob Lipinski

Bob Lipinski

Pinot Grigio is the number one selling white wine from Italy and has been for many years. This fruity, easy-to-drink, dry to off-dry wine is made throughout the world with the bulk coming from Northern Italy.

The popular wine has been grown in Italy since the beginning of the nineteenth century, when it was first introduced in Piedmont. Cultivation of the grape moved eastwards over the decades and now finds its home in the Tre Venezie, a term used to describe the three contiguous northeastern regions of Friuli-Venezia Giulia, Veneto, and Trentino-Alto Adige. The Tre Venezie offers a combination of geography and climate well suited to producing high-quality grapes.

Pinot Grigio is a thin-skinned, medium acid white grape. The grape’s skin color ranges from a bluish gray to a delicate pink. During winemaking, the grapes are crushed releasing a clear juice, which is fermented minus the skins, which would otherwise add some color.

In some wine shops you can find examples of Pinot Grigio made with limited skin-contact, which are copper-colored. These wines have a greater depth of color and flavor. The Italian term for this copper-colored wine is ramato. Besides Pinot Grigio, another white wine that is made from pinkish-colored grapes is Gewürztraminer.

Grapes, like people, sometimes have alternate names; for example, Bill, Billy, Will, or Willie instead of William. Depending on their place of origin, grapes can have several or even sometimes over 100 different synonyms (names). An example is Pinot Grigio and Pinot Gris; same grape but different names depending on where it is grown. Other synonyms for Pinot Grigio are Grauer Burgunder and Ruländer (Austria and Germany).

This particular wine is pale straw-yellow in color, with light green reflections. It has a delicate aroma and flavor of apples, citrus (lemon, lime, tangerine), figs, kiwi, lychee, melon, nectarine, passion fruit, pears, watercress, and white peach. Its aftertaste is of almonds and hazelnuts.

Pinot Grigio can be paired with many types of cheese. Some of my favorites from Italy are Asiago, Bagozzo, Bel Paese, Burrata, Burrini, Fontina, Montasio, Mozzarella, Parmigiano-Reggiano, Pecorino, Robiola Piemonte, and Scamorza.

There are hundreds of brands of Pinot Grigio available in the U.S. coming from dozens of countries. Some recommended Italian Pinot Grigio brands are Alois Lageder, Eugenio Collavini, Dorigo, Barone Fini, Ronco delle Betulle, Ca’ Montini, Càvit, Ecco Domani, Elena Walch, Livio Felluga, Marco Felluga, Maso Canali, Jermann, J. Hofstätter, Santa Margherita, Santi, and Zonin.

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 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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Pasta Salad Caprese

By Barbara Beltrami

These times are causing us to rethink how we feed ourselves. Even as the weather brings us outdoors and procuring provisions becomes easier, it is still a challenge to come up with ideas that break away from the same old, same old kitchen fare and backyard barbecue. 

But here’s what you can do: You can park outside your favorite restaurant, order takeout, have it delivered to your car (maintaining all distancing and COVID-19 protocol, of course), and have a tailgate picnic. It will give you a break from your routine and help to support local restaurants and their employees who are struggling to recuperate from their financial losses during the pandemic. 

And if you’re just not up to takeout, but still need a change of scenery for mealtime, here is one of my favorite do-it-yourself picnic menus, tailgate or otherwise, that requires little preparation and the addition only of some fresh summer fruit and a beverage or two. So find an unpopulated space with a nice view and breeze and enjoy a little change of venue. 

Pasta Salad Caprese

Pasta Salad Caprese

YIELD: Makes 4 to 6 servings. 

INGREDIENTS: 

1 pound fusilli, shells or other short pasta

2/3 cup extra virgin olive oil

1/4 cup white wine vinegar

Salt and freshly ground pepper to taste

1 garlic clove, bruised

1 pound fresh mozzarella cheese, cubed

1 pint grape tomatoes, halved

1 1/2 cups fresh basil leaves, torn

DIRECTIONS:

Cook pasta according to package directions. While it’s cooking, in a small bowl whisk together the oil, vinegar, salt, pepper and garlic clove; set aside. When pasta is ready, drain but do not run cold water over it. Transfer to large bowl. Remove and discard garlic from oil and vinegar mixtures and while pasta is still hot, toss it with the dressing. Let sit at room temperature until ready to serve; add mozzarella, tomatoes, basil and more salt and pepper; toss again and serve immediately with frittata and wine or lemonade.

Artichoke, Asparagus and Spinach Frittata

YIELD: Makes 4 servings. 

INGREDIENTS: 

1 pound fresh baby artichokes, outer leaves trimmed

6 extra large eggs

Salt and freshly ground black pepper

1/4 cup snipped fresh chives

3 tablespoons chopped fresh oregano leaves

1/4 cup grated Parmesan cheese

2 cups fresh spinach leaves

1/4 cup extra virgin olive oil

1 large shallot, minced

1/2 pound asparagus, trimmed and cut into one-inch pieces

DIRECTIONS:

Sprinkle artichoke hearts generously with salt and steam until very tender, about 15 minutes. Immerse in cold water. In medium bowl beat eggs vigorously with salt, pepper, herbs and cheese; stir in spinach leaves. Preheat oven to 400 F. In a medium nonstick skillet over medium-high heat warm oil, add onion and cook, stirring frequently, until onion starts to wilt, a couple of minutes. Add artichokes and cook over medium heat, stirring frequently, until golden brown, 6 to 8 minutes

Pour in egg mixture and swirl pan to distribute evenly; distribute asparagus pieces evenly over top. Shake the skillet gently and tilt the pan while lifting the edges gently with a spatula so that liquid from center runs to outside edge of pan. Reduce heat to low, repeat tilting-lifting procedure every two minutes and cook till eggs are nearly set, about 8 to 10 minutes. Transfer frittata to upper third of oven and monitoring carefully, cook until top is light golden, about 3 minutes. Remove from oven, slide or invert onto plate, and when somewhat cooled, cover with aluminum foil. Cut into wedges and serve hot, warm or at room temperature with pasta salad and wine or lemonade.

Oatmeal and Dried Cherry Cookies

Oatmeal and Dried Cherry Cookies

YIELD: Makes 4 dozen

INGREDIENTS:

1/2 cup plus 6 tablespoons unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon coarse salt

3 cups old-fashioned uncooked oats

1 cup dried cherries, chopped

DIRECTIONS:

Heat oven to 350 F. In a large bowl with mixer on medium speed, beat butter, brown sugar and granulated sugar until fluffy and creamy; add eggs and vanilla and beat well. In another medium bowl, combine flour, baking soda, cinnamon and salt; add to butter mixture; mix well. Add oatmeal and dried cherries; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet; bake until golden, 8 to 10 minutes. Cool one minute on cookie sheet, then finish cooling on wire rack. Store in airtight covered container.

 

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Strawberry-Rhubarb Crisp

By Barbara Beltrami

There are certain magical combinations in the food world. Some are because their flavors or qualities complement each other, some are because they are what the earth and the barn and the sea provide, and some are because they grow and ripen simultaneously. And so it is with strawberries and rhubarb which are at their peak right now and abound at farm stands and in markets. The sweetness of the former and tartness of the latter form a perfect pair, particularly in desserts. 

While strawberry-rhubarb pie may be the most well known one, there are some others that are just as mouth-watering, maybe more so, than that old standby.  One is a strawberry-rhubarb custard pie where the creaminess of the custard is a perfect foil for the sweet-tartness of  the fruit. Another is a roll where cake and syrup create a perfect pair, especially when topped with whipped cream.  And finally, a strawberry-rhubarb crisp gives crunchiness to counter the soft fruit. They are all recipes that I remember from way back when.

Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

YIELD: Makes 8 servings. 

INGREDIENTS:

3/4 cup flour

2/3 cup plus 1/2 cup sugar

Generous pinch salt

3/4 stick chilled unsalted butter, diced

1/2 cup old-fashioned oats

1/2 cup chopped toasted walnuts or almonds

Finely grated zest of one lemon

1 teaspoon vanilla extract

1 quart strawberries, washed, hulled and halved

3/4 pound rhubarb, washed, trimmed and cut into 1/2” slices

DIRECTIONS:

In medium bowl, thoroughly combine flour, 2/3 cup sugar and salt. With fingertips or pastry blender, work in butter until mixture resembles coarse oatmeal. Add oats and nuts and blend thoroughly. Preheat oven to 375 F. Grease or butter an 8 or 9” square nonreactive baking dish. In a medium bowl combine the one half cup sugar, lemon zest, vanilla extract, strawberries and rhubarb. Transfer to prepared baking dish; sprinkle oat mixture on top. Bake until filling is bubbly and top is golden and crisp, about 45 minutes. Serve hot or warm with vanilla ice cream or yogurt or whipped cream.

Strawberry-Rhubarb Roll

YIELD: Makes 4 to 6 servings. 

INGREDIENTS:

1 1/2 cups plus 1 tablespoon sugar

1 cup water

2 cups flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/3 cup unsalted butter

1/2 cup milk

1 cup washed, hulled strawberries, halved

1 cup diced, trimmed washed rhubarb

1 /2 tablespoon cinnamon

 DIRECTIONS:

Preheat oven to 400 F. In a medium saucepan combine one cup sugar with water. Boil 5 minutes,  until sugar is completely dissolved. Pour into an 8” x 8” baking dish. In a medium bowl, sift together the flour, salt, one tablespoon of remaining sugar and baking powder. With fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse oatmeal. Stir in milk just until mixture is thoroughly moistened. Turn onto lightly floured board and knead 30 seconds. Roll into a 8” x 15” rectangle; spread with fruit; combine remaining sugar and cinnamon and sprinkle over fruit. Starting at the long end, roll like a jellyroll. Cut into 8 to 12 slices and place in syrup in baking dish. Bake until done, about 20 to 30 minutes. Serve hot or warm with whipped cream.  

Strawberry-Rhubarb Custard Pie

Strawberry-Rhubarb Custard Pie

YIELD: Makes 6 servings.

INGREDIENTS:

Pastry for a 9” two crust pie

2 cups fresh strawberries, washed, hulled and halved (or quartered) depending on size

2 cups washed and trimmed rhubarb, cut into 1 inch pieces

1 1/4 cups sugar

3 tablespoons flour

1/2 teaspoon nutmeg

1  tablespoon unsalted butter

2 eggs, lightly beaten

DIRECTIONS:

Line pie plate with two-thirds of the pastry. Preheat oven to 400 F. Combine strawberries and rhubarb and place in pastry-lined pie plate. In a medium bowl combine, sugar, flour and nutmeg. Cut butter into tiny pieces and add, along with eggs, to flour mixture. Mix well. Pour mixture over fruit in pie plate. Roll out remaining third of pastry dough, cut into half-inch strips and arrange in lattice design over pie filling. Place pie in oven; immediately reduce heat to 350 F. Bake until rhubarb is tender, about 30 to 40 minutes. Serve warm or at room temperature.

 

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By Barbara Beltrami

It’s spring! And that means getting out in the garden and planting things to please the palate as much as the eye. This year more than ever cultivating a garden has become a particularly popular pastime as we eagerly gravitate to the great outdoors after our long winter’s hibernation and isolation. There’s something so rewarding and satisfying about planting tiny seeds or sprouts and watching them grow into mature edibles. 

Early seasonals like spinach, peas and lettuce that don’t mind the cold weather are the first to gratify our efforts, and not far behind are herbs. Some are perennials and start peeking through the soil early on; a few are annuals and need to be replenished every year, but all are fragrant, flavorful and pretty edibles that keep on giving right into the fall and are welcome plants that can be used fresh or dried on their own or as additions and enhancements to other dishes.

Herbed Popcorn

Here’s something to happily crunch on while you’re binge-watching TV. You can even omit the butter and probably won’t even miss it.

YIELD: Makes about 4 quarts

INGREDIENTS:

2 tablespoons vegetable or corn oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon dried dill

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 cup popcorn kernels

Finely ground sea salt to taste

1/4 cup melted unsalted butter

DIRECTIONS:

In a small skillet, heat the oil over medium heat for 30 to 45 seconds, until it starts to shimmer. Turn off heat, add herbs and pepper, stir and let sit about 20 minutes so the oil can absorb their flavors. Pop the popcorn in the microwave, an air popper or by your favorite method. Immediately transfer to a very large pot or bowl and combine it with the herb mixture, salt and melted butter. Serve immediately with soda, beer or wine.

Herb Salad I

Chop up some of these flavorful leaves for your next salad. Dress with a simple vinaigrette to enhance but not mask their flavors.

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3 cups mixture of dill, mint, parsley, lovage, and basil

3 cups mixed baby salad greens

1 carrot, shredded

4 radishes, washed, trimmed and very thinly sliced

1 scallion, trimmed and very thinly sliced

1 cup thinly sliced grape tomatoes

 DIRECTIONS: 

In large bowl toss ingredients with your favorite vinaigrette. Serve at room temperature with seafood, pasta, fish, poultry or meat.

Herb Salad II

Herb Salad II

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3 cups torn butter or Bibb lettuce

3 cups fresh flat leaf parsley leaves

3 cups fresh basil leaves

1/2 cup fresh snipped chives

1/2 cup fresh snipped garlic chives

1/2 cup fresh tarragon leaves

1 cup fresh chervil, chopped

1 cup fresh nasturtium leaves

2 cups diced fennel bulb with leaves

Nasturtium and chive flowers for garnish

DIRECTIONS:

In large bowl toss ingredients with vinaigrette. Just before serving, garnish with flowers. Serve immediately with seafood, fish, pasta, poultry or meat.

Mixed Herb Pesto

Herbed Pesto

If you like the traditional basil pesto, you’ll also like pestos made from other herbs. 

YIELD: Makes 3/4 to 1 cup.

INGREDIENTS:

3 cups mixed tender herbs such as basil, cilantro, parsley, tarragon or mint

1 cup fresh baby spinach

1 garlic clove, chopped

1/4 cup shelled almonds or pistachios

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

In bowl of electric food processor, puree all ingredients together to form a smooth paste. Serve at room temperature with pasta, meat, poultry, fish or seafood. 

Herbed Salt

Herbed Salt

Make this up in large batches so you’ll have some to give as gifts.

YIELD: Makes about 2 cups

INGREDIENTS: 

10 sprigs of a mixture of sage, oregano, rosemary and thyme

2 cups kosher salt

DIRECTIONS:

Remove thick stems, then coarsely chop remaining leaves and small stems. Place in bowl of food processor and pulse until finely chopped. Transfer to medium bowl and thoroughly combine with salt. Transfer to airtight container. Store in a cool dry place. Serve with anything that requires salt.

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