Easy Summer Foods from the Hamptons – By Alexandra Jacobs
Alexandra is a travel enthusiast who loves to write about tourism, beaches, food, and the wonderful things in the world. She provides her own insights on vacationing to the blogosphere. If you would like to learn more about her, follow her @alexsjourneys or visit her blog alexsjourneys.wordpress.com.
These recipes are perfect for a get together.
Try this easy to make and refreshing Hampton’s cocktail on a hot summer’s day.
Fill a cocktail shaker or pitcher 2/3 full with ice cubes. Over the ice pour 2 parts citrus flavored vodka, 1 part Cointreau, 1 part cranberry juice and ½ part lime juice. Shake well and pour into martini glasses.
Sunshine Salad with Mango Dressing
1 head green lettuce-wash and separate leaves
1 head red lettuce-wash and separate leaves
1 roasted and cooled chicken breast-skinned and thinly sliced (optional)
1 mango- peeled and sliced
1 papaya- peeled and sliced
1 red bell pepper-sliced
1 yellow bell pepper-sliced
1 cup roasted macadamia nuts
½ cup drained and sliced water chestnuts
1 cup raisins
Arrange the lettuce leaves in a circular formation around a large serving platter. Arrange chicken, fruits and vegetables into individual ray like patterns extending from the center of the platter.
1 ¾ lbs mangos-peeled and chopped
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 teaspoon curry powder
½ cup sunflower oil
½ teaspoon honey
In a blender or a food processor, purée the mangos, vinegar, mustard and curry powder. Transfer dressing to a bowl and whisk in the oil and honey. Place bowl in the center of the platter.
This summer recipe from the Hamptons feeds an entire family of eight.
1 pounds sashimi grade tuna loin
½ cup sesame seed oil
½ cup black sesame seeds
½ cup white sesame seeds
1 tablespoon coarse ground black pepper
1 tablespoon coarse ground kosher salt
2 tablespoons olive oil
Wasabi Citrus Aioli:
2 egg yolks
1 cup extra-virgin olive oil
1 garlic clove
1 lemon, zest finely grated
1 lime, zest finely grated
1 ½ tablespoons lime juice
½ teaspoon kosher salt
¼ teaspoon white pepper
3 heaping tablespoons dried wasabi
2 star fruits thinly sliced
Quarter the tuna loin lengthwise. Marinate in sesame oil for 30 minutes.
Mix together all the dry ingredients. Place tuna strips in dry ingredients, pressing firmly to coat.
Heat olive oil in a large sauté pan and sear tuna for 2 minutes on each side. Remove, cool and slice into 1/8 inch thick slices.
Add egg yolks to food processor and beat till pale yellow.
Add garlic clove and slowly drizzle some olive oil into mixture.
Add the rest of the ingredients. Continue processing while adding small amounts of oil to thicken to desired consistency.
Place star fruit slices on plate, top with tuna slices and a dollop of wasabi aioli.
1/4 cup softened butter
3/4 cup sugar
1/2 cup milk
2 cups sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
2 cups blueberries
1/2 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 cup butter
Mix topping ingredients.
Oven preheated to 375 degrees. Butter and flour a 9 by 9 by 2-inch cake pan.
Cream butter in a medium-sized bowl. Add egg and beat till light and fluffy.
Combine baking powder, salt and flour.
To egg mixture, alternate adding flour and milk. Mix well after each addition.
Gently fold in the berries. Sprinkle top of cake with topping mixture.
Bake for 45 to 50 minutes.