So serve them as a first course in a trio of three different recipes. Here’s a gourmet deviled eggs concept from Root, a farm-to-table restaurant in Bethlehem, New Hampshire. Chef Richard Larcom prepared a delicious appetizer of deviled eggs served three ways, using Pete & Gerry’s Heirloom Eggs.

Chef Larcom’s deviled egg selection includes a his signature deviled egg, a bacon fat and Cheddar deviled egg and the Dare-Deviled Egg, which includes Maine sea urchin, wasabi and a garnish of toasted nori.

MAKE GOURMET DEVILED EGGS

Here’s your opportunity for creative expression—to create your personal trio of gourmet deviled eggs. Some ideas to start you off:

 
TAKE ANOTHER BITE

 
THE DIFFERENCE BETWEEN STUFFED EGGS & DEVILED EGGS

Stuffed eggs were a popular dish as far back as the Roman Empire. There are many different recipes for stuffed eggs, but the term “deviled eggs” originated in 18th-century England.

“Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, wasabi, etc.

The recipe comes from Disaronno Originale almond liqueur. The website has a trove of cocktail recipes for almond lovers.

To get the coconut flavor, add flaked coconut as a garnish. Or, if you have coconut liqueur, add 1part to the recipe.

Enjoy this Almond Joy as an after-dinner drink…or drinkable dessert. You can serve an actual piece of Almond Joy or Bounty candy bar, chocolate-covered coconut patty, chocolate chip cookie with almonds and coconut, or a coconut macaroon on the side.

ALMOND JOY COCKTAIL

Ingredients Per Drink

1. Combine amaretto, white chocolate liqueur, fresh cream and a sprinkling of powdered cocoa in a cocktail shaker.

2. Shake with ice and strain into a chilled martini glass. Garnish with another sprinkle of cocoa.

TIP: We keep our “garnishing cocoa” in an extra salt shaker, with a piece of plastic wrap between the shaker rim and the cap, to keep it fresh between uses. If you don’t want to keep it in a shaker, use a small sieve to get a fine sprinkle of cocoa on top of the drink.

Find more of our favorite cocktail recipes.
  

The mild-flavored classic whites, the cultivated, smooth, creamy-looking reliables found fresh at every market and—gasp—also sold canned, were sidelined by anyone with pretensions to a fine palate.

Chanterelles, chicken of the woods, creminis, enokis, maitakes, morels, porcinis, portabellas, shiitakes and baskets full of other exotic and lovely fungi provide more flavor, texture and eye appeal (check out all the mushroom varieties in our Mushroom Glossary).

Now, there’s a new reason to take a bite of buttons. Shiuan Chen, Ph.D., Director of Tumor Cell Biology at the Beckman Research Institute of City of Hope, and his team have discovered that Agaricus bisporous, white button mushrooms, are a potential breast cancer and prostate chemopreventive agent. Components in the mushrooms suppress aromatase activity and estrogen biosynthesis (here’s the full article, written for a medical audience).

*Other foods also contain anticarcinogens. For example, pomegranates can inhibit estrogen production and limit breast cancer cell growth. Blueberries may be effective in fighting an aggressive subtype of breast cancer.

So feel free to add white button mushrooms back into your repertoire. Tell critics that they’re a proven anticarcinogen. (It’s likely that other mushrooms are similarly helpful, but they weren’t part of the research study).

Ingredients

1. Cook pasta according to package directions.

2. Meanwhile, heat oil in large deep skillet over medium heat. Add shallots. Cook and stir 3 to 4 minutes.

3. Add mushrooms and asparagus. Cook and stir 5 minutes or until asparagus is tender yet still crisp.

4. Add garlic during last minute of cooking. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in broth and simmer 3 to 4 minutes or until sauce thickens.

5. Drain pasta, divide among four plates and top with sauce, cheese and basil.

Makes 4 servings.

Serve with a large green salad topped with sliced raw mushrooms and/or pickled mushrooms.

*Recipe courtesy City of Hope.
  

The easiest way to juice citrus. Photo
courtesy Krups. Information about the juicer.

But if you regularly use citrus juice—or would like to have fresh grapefruit juice or orange juice every now and then—it can get tiring. Plus, a citrus reamer does not strain out pulp and seeds, so you have to sieve the juice.

Consider an electric juicer, officially called a citrus press. It doesn’t take up much space; this model, from Krups (in the photo), is just seven inches wide. You can find an affordable model, or spring for the Krups deluxe stainless steel juicer ($127.48).

Then, instead of working out your arm to juice the citrus, you simply hold the halved fruit against the juicing cone (with the Krups juicer, you can use the lever); the machine does the work.

FRESH LEMONADE RECIPE

Ingredients

 
Preparation

1. In a 64-ounce pitcher,* bottle or other storage device, stir together sugar and cup boiling water until sugar dissolves.

2. Stir in lemon rind, lemon juice and 5 cups cold water. Chill. Serve over ice.
*If you don’t have a large pitcher (or room for one in the fridge), you can divide the batch into two quart bottles. We save the bottles from store-bought juice for this purpose.

LEMONADE TRICKS

Fancy Ice

 
Gourmet Lemonade Flavors

You can flavor the lemonade or set out a “flavor bar” so guests can add their own:

So today’s tip is: Make your own lobster rolls. Make a lobster roll feast an annual family summer event, with iced tea and potato chips. If you can afford enough lobster to invite guests, have them bring the beer and the desserts.

To start you off on the right foot, the great Boston chef Jasper White shares his famous lobster roll recipe with us.

The recipe can be found in his book, “The Summer Shack Cookbook: The Complete Guide to Shore Food.”

Chef Jasper’s lobster roll recipe is below.

Chef White also dispenses advice on the proper way to shuck clams, pick apart a lobster and scale a fish. The Summer Shack is Chef White’s casual restaurant mini-chain, with several year-round locations in Massachusetts.

Pick up a copy of the cookbook for yourself or as a house gift for summer weekend hosts.
 
 
JASPER WHITE’S CLASSIC MAINE LOBSTER ROLL RECIPE

Making lobster rolls at home is easy and a guaranteed hit with family and guests alike. To properly grill the rolls, you’ll need to find real New England-style hot dog rolls, which are trimmed on the sides so they can be buttered and griddled. If you can’t find them, you can buy slightly oversized rolls and trim them with a serrated (bread) knife to create a flat grilling surface.

For this recipe, you will need a mixing bowl for the lobster salad and a 10-inch skillet, preferably heavy cast iron, to grill the rolls. If you have paper roll holders (known as hot dog trays), they are quite handy for holding the rolls as you stuff and serve them. You can buy paper hot dog trays online.

You can mix the lobster salad up to 4 hours ahead. Once the lobster salad has been made, creating the lobster rolls is quick and easy.
 
Ingredients For 4 Servings

 
> The difference between rolls and rolls.

Preparation

1. HEAT a 10-inch skillet over medium heat. Spread each of the hot dog rolls with 1 tablespoon of butter (half on each side). Place the buttered rolls into the hot dry pan and toast without moving, until golden brown on one side, about a minute. Turn and cook the other side, about 1 minute more. Remove from heat.

2. OPEN the rolls and place them in a paper holder or on a small plate. Place a lettuce leaf on one side of the center, inside the roll. Spoon the lobster salad evenly among them. Serve with pickles, and potato chips on the side.
 
 
LOBSTER SALAD RECIPE

Ingredients

[1] Jasper White’s famous lobster roll (photos #1 and #4 © W. W. Norton & Company).

[2] Combine two favorites—lobster roll and BLT—into this (duh) Lobster Roll BLT. First add shredded lettuce, then line the sides of the roll with bacon and tomato, then fill with lobster salad (photo © Tommy Bahama).

[3] Caught, steamed, and ready to be made into lobster salad (photo © Meritt Thomas | Unsplash).

[4] A gift idea for summer weekend hosts and hostesses. Photo courtesy W. W. Norton Company.

1. If you are using live lobsters, steam them until fully cooked and then allow them to cool to room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails.

2. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into ½ to ¾ inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.

3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.

4. Combine the lobster, cucumber, and mayonnaise. If the salad is to be served within the hour, add the scallions. Season with a bit more pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap and chill for at least 30 minutes before serving.

Makes 2 cups, which serves 4 or 5 for sandwiches or as a light entrée.
 
 
EDITOR’S NOTE

If you like more sophisticated flavors, don’t hesitate to build on the recipe. Our favorite additions include:

 
Try adding your favorite flavors for a “gourmet” lobster roll.
 
 
ABOUT THE COOKBOOK

The recipe collection includes 200 easy-to-make classic seafood dishes and non-seafood favorites. We’re particularly fond of the creamy Cape Cod clam chowder and scallops wrapped in smoky bacon.

Chef White also dispenses advice on the proper way to shuck clams, pick apart a lobster and scale a fish. The Summer Shack is Chef White’s casual restaurant mini-chain, with several year-round locations in Massachusetts.

Pick up a copy of the cookbook for yourself or as a house gift for summer weekend hosts.
 
 
 

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