Summer Breeze
It’s high summer in the gorgeous Northeast Kingdom (NEKVT)! Family and friends will soon flow through our little lake cottage, ‘Blarney Castle II’, christened seventy years ago by my beloved Irish Grampy. Dripping wet from lake swims, a spectacular bike ride, or a trip to the Pick & Shovel, I want to play right alongside my gang. I also want our guests to enjoy the peak bounty of this season when we gather to eat al fresco, so I’ve created a few recipes that are so quick and delicious I can have it both ways.
Everything can be prepared a day ahead, which always feels like a bonus. I like to call this meal a ‘picnic’ because it’s super casual, and requires only some paper plates, a cluster of silverware, and cute napkins to throw a festive summer feast for my clan.
Blarney’s Seafood Rolls Serves 8
Gently combine, cover, and rest in fridge:
-16-Ounces lump crab meat (I use Costco’s Phillips 16-ounce Wild-caught premium refrigerated can. Feels pricy, but it conveniently feeds a crowd.
-2-Cups lightly steamed medium-sized shrimp, roughly chopped
-6-Celery stalks thinly sliced and diced, add as much celery leaf as possible
-Zest of one large orange
-Maldon salt and Aleppo pepper to taste
Make the Herbed Aioli:
In a mini-food processor combine and pulse until roughly chopped:
-1-t BBQ spice rub or Old Bay seasoning
-2-3 Garlic cloves
-Stemmed dill, basil, cilantro, parsley (any combination/amount is fine)
-Salt and pepper to taste
Add:
-1-Cup of Helman’s mayo
-Juice from zested orange
Blend until smooth and adjust for taste, the aioli should be moist and pungent.
Before serving, gently fold the aioli into the seafood mixture and sprinkle with Maldon salt. Serve in a festive bowl alongside a tray of Pepperidge Farm (top loading) hot dog rolls, that have been buttered and lightly grilled; add a fresh bag of chips! Invite guests to load up.
Summer Corn Salad Serves 8
Combine the following in a large prep bowl:
-6-Ears of fresh corn, lightly steamed, cooled, shucked
-1-Pint of cherry tomatoes, variety of colors, sliced in halves
-1-Red pepper finely diced
-1-Bunch scallions, cleaned and thinly sliced with some green tops
-3-Cups cucumber seeded and roughly chopped
-2- Lemons, zested
-½-Cup fresh lemon juice combined with 1/3-cup olive oil
-Maldon salt and pepper to taste
To serve top with:
-Fresh basil chiffonade, added just before serving
1-c Crumbled feta cheese (optional)
Bagna Càuda Croutons & Fresh Garden Greens Serves 8
This is a sauce descended from the garlic Gods. Combine the following ingredients in a saucepan and heat on low-medium for 8 minutes, stirring gently:
-4-Ounces top quality butter (4 ounces cut into chunks)
-½-Cup top quality olive oil
-½-t Chili peppers (or more)
-1-Standard tin of anchovies, drained and blotted on paper towel
-8-Prime quality garlic cloves smashed with mortar & pestle or a heavy bottle
Turn off heat and let the mixture steep, after 2 hours store in fridge until needed, up to one week.
To make the salad purchase/harvest enough fresh, clean, and dry local greens for 8 guests. Rip a fresh sourdough baguette or ciabatta loaf into rough medium sized chunky pieces and slater the Bagna Cauda all over the surface; place on parchment lined cookie sheet. (Can do ahead 3 hours). Toast in a 350 degree oven @10-12 minutes, or until bread looks toasty and smells fragrant. Toss greens very lightly with some best quality olive oil and a splash of vinegar, place on a serving platter and sprinkle Maldon salt and grind fresh pepper all over. Drape the croutons all over the platter and serve immediately. If you have any nasturtium flowers dot the platter for a festive look.
I’d love to hear from you—feel free to send your comments to me. Please share this post with a friend :) And thank you for reading!
