Dune Drive
Page 32
All the work on the ship has kept our friend Jared Chandler around for longer than he’d intended. Oh, of course it isn’t just the ship that’s keeping him around. Ruby tells me there are wedding bells in the near future for her Chrissie and Jared—as if that were a big surprise. Ruby and I knew even before that boy set foot off that ship that he was destined to stay, that the love of his life would be waiting for him here. And of course, she was. That girl came home with a hurt so big, she thought she’d never recover. But Ruby knew she was meant for better than what she’d left behind, and that once she’d learned to believe in herself, the world would open to her and wonderful things would pour in. Which is, of course, exactly what happened.
Ruby also tells me that one of Cass’s little houses was purchased by Jared as a surprise for his bride-to-be. I believe he’d requested the Singer house, but it had been sold. But he found the old Blake homestead to be even more suitable. It’s a stone’s throw over the dune from the general store, for one thing. For another, Chrissie’s kin are buried there, so for her, it’ll be just another way of coming home.
Which, of course, will leave Ruby alone again. Not that she minds, but we both know it’s only a matter of time before another lost soul shows up on her doorstep, looking for home and healing.
She’ll be waiting.
~Grace
Blossoms is the up-and-coming hot spot for great food in St. Dennis— even the Hollywood elite have discovered its goodness! Turn the page for some of the recipes Chrissie and Sophie prepared for Dallas MacGregor and her crew. Enjoy!
Sophie’s Oyster Stew
Yield: 4 servings
1 pint shucked oysters in their liquid
6 tablespoons unsalted butter
2 green onions, white and green parts, finely chopped
1 small garlic clove, minced
1 teaspoon salt, depending on the saltiness of the oysters
1/8 teaspoon freshly ground black pepper
4 cups milk
2 cups heavy cream
Dash of Worcestershire or Tabasco sauce
Oyster crackers
Lift the oysters out of their liquid and clean them to remove any traces of shell.
Strain the liquid to remove any sand. Chill the oysters and liquid separately.
Melt the butter in a 4-quart saucepan over medium heat. Stir in the green onions and sauté until the onions are softened.
Stir in the garlic, salt, and pepper.
Stir in the milk, heavy cream, oyster liquid, and Worcestershire sauce and cook for 2 minutes until it starts to gently bubble but not boil.
Turn the heat to low, add the oysters, and cook them just until their edges begin to curl, about 1 to 2 minutes.
Serve with oyster crackers and a smidge of butter swirled into the top of each bowl.
Chrissy’s Oyster Fritters
Yield: 16–18 pieces
1 pint shucked Maryland standard oysters
2 cups all-purpose flour
1/2 tablespoon mixed herbs (tarragon, thyme, rosemary)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
3/4 cup olive oil
Drain the oysters, reserving the liquid.
Combine the flour, herbs, salt, and pepper in a bowl and mix well.
Stir in the milk, then add the oysters.
Heat the oil in a large skillet over medium-high heat. Drop the batter by tablespoonful into the oil (2 oysters per fritter).
Fry for 1 to 2 minutes, or until browned on one side. Then turn and fry the other side until browned. Drain on paper towels. Serve immediately.
Watercress, Avocado, and Citrus Salad
Yield: 4 servings
Dressing
3 tablespoons extra-virgin olive oil
2 teaspoons orange juice
1 teaspoon balsamic vinegar
2 teaspoons honey
Salad
2 tablespoons freshly squeezed lemon juice
1 medium red onion, finely chopped
3 tablespoons extra-virgin olive oil
2 firm ripe avocados, chopped
2 oranges, or 1 ruby red grapefruit, peeled and sliced
1/2 cup toasted almonds, chopped
2 (12-ounce) bunches watercress, thick stems removed and discarded
Salt
Freshly ground pepper
Whisk together the oil, orange juice, vinegar, and honey and set aside.
In a large bowl, combine the lemon juice and chopped onion and let stand for 10 minutes.
Gradually whisk in the oil and the dressing.
Add the avocado, orange, almonds, and watercress to the dressing and toss well.
Season the salad with salt and pepper. Serve immediately.
Asparagus, Spring Onions, and Goat Cheese Quiche
Yield: 6–8 servings
1 store-bought piecrust
2 tablespoons unsalted butter
2 cups thinly sliced spring (green) onions
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
2 teaspoons sea salt
3/4 teaspoon pepper
1 cup heavy cream
8 large eggs
2 tablespoons thinly sliced chives
3/4 cup crumbled goat cheese
Preheat the oven to 350°F.
Prepare the piecrust according to the package directions. Let cool completely.
Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring, until tender and lightly browned. Stir in the asparagus; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove from the heat and let cool for 5 minutes.
Whisk together the heavy cream, eggs, and chives and the remaining 11/2 teaspoons salt and 1/2 teaspoon pepper.
Spread half of the onion mixture (about 1 cup) in the piecrust. Sprinkle with 1/4 cup of the goat cheese. Spoon half of the cream mixture over the cheese. Repeat the layers once and sprinkle the top with the remaining goat cheese.
Bake until set, about 1 hour. Cool on a wire rack for 20 minutes before serving.
Bacon-Wrapped Potatoes with Dipping Sauce
Yield: 16 wedges
2 medium baking potatoes, cut into 8 wedges each
1/2 teaspoon salt
16 bacon slices
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup diced onion
2 tablespoons minced garlic
8 ounces sour cream
2 tablespoons hot sauce
Place a lightly greased wire rack in an aluminum foil–lined 15 x 10-inch jelly roll pan.
Preheat the oven to 425°F. Sprinkle the potato wedges with the salt. Wrap each wedge with 1 bacon slice. Arrange the potato wedges in a single layer in the prepared pan. Sprinkle with the pepper.
Bake for 40 to 45 minutes, or until the bacon is crisp and browned.
Meanwhile, heat the oil in a small nonstick skillet over medium-high heat and sauté the onion for 5 minutes, or until tender. Add the garlic and sauté for 1 minute more. Let cool slightly before making the dipping sauce.
Mix the sour cream, hot sauce, and the onion and garlic mixture. Serve as a dip for the potatoes.
Roasted Tomato Tart
Yield: 6 servings
4 Roma tomatoes
1/2 teaspoon sea salt
1/2 (17.3-ounce) package frozen puff pastry sheets, thawed
1/4 cup shredded mozzarella cheese
1 teaspoon lemon zest
1/2 teaspoon freshly ground pepper
1 tablespoon chopped fresh basil
Preheat the oven to 400°F.
Cut the tomatoes into 1/4-inch slices. Sprinkle the tomatoes with the salt. Let stand on paper towels for a few minutes.
Unfold 1 puff pastry sheet onto a lightly floured baking sheet.
Arrange the tomato slices in a single layer on the pastry.
Stir together the cheese, lemon zest, pepper, and basil in a small bowl. Sprinkle the
cheese mixture over the tomatoes.
Roast until the pastry is puffed and golden brown, about 20 minutes, or until pastry is golden brown and cheese is melted. (Note: Check at 15 minutes, depending on your oven.) Cut into squares.
Mini Crab Cakes
Yield: 16 mini crab cakes
1/3 cup mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
1 tablespoon Grey Poupon mustard
2 large eggs, lightly beaten
Light sprinkle of Tabasco sauce
1 cup bread crumbs
1/2 pound fresh lump crabmeat, carefully picked over to remove shells
Oil, for frying
Lemon wedges
Stir together the mayonnaise, green onions, Old Bay seasoning, Worcestershire sauce, mustard, eggs, and Tabasco in a large bowl.
Gently stir in the bread crumbs and crabmeat.
Shape the mixture into 16 cakes (about 2 tablespoons each).
Heat the oil in a large griddle or nonstick skillet over medium-low heat and cook in batches for 4 minutes on each side, or until golden brown.
Serve with the lemon wedges.
Chrissie’s Rhubarb Upside-Down Cake
Yield: 8–10 servings
Topping
5 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon sea salt
1/4 teaspoon ground cinnamon
Cake
1 pound rhubarb, trimmed and cut on a diagonal about 1/2 inch thick
11/3 cups sugar plus 1/2 cup for the rhubarb
11/2 sticks unsalted butter, plus more for the pan, at room temperature
11/2 cups all-purpose flour
11/2 teaspoons baking powder
11/2 teaspoons sea salt
1/2 tablespoon finely grated orange zest
2 tablespoons fresh orange juice
2 large eggs
1 cup plain yogurt
Preheat the oven to 350°F.
Make the topping: Stir together the 5 tablespoons butter, 1/2 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, and cinnamon until crumbly. Set aside.
Toss the rhubarb with the 1/2 cup sugar; let stand while other ingredients are mixed.
Make the cake: Butter a 9 x 2-inch round cake pan. Dot with 2 or 3 tablespoons of butter.
In a medium bowl, whisk together the 11/2 cups flour, the baking powder, and 11/2 teaspoons salt.
In a large bowl, beat the 11/2 sticks butter and 11/3 cups sugar with a mixer on medium speed until pale and fluffy.
Beat in the orange zest and juice. Beat in the eggs, one at a time, scraping down the sides of the bowl.
Beat in the flour mixture in three additions, alternating with the yogurt, until smooth.
Stir the rhubarb-sugar mixture and spread in the pan.
Spread the cake batter evenly over the rhubarb. Crumble the topping over the batter.
Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Let the cake cool for 10 minutes before removing it from the pan. Rhubarb will be hot, but if it stays in the pan too long, the fruit will stick to the bottom.
Note: Can substitute lemon zest and juice for orange.
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About the Author
NICOLE LEIGH PHOTOGRAPHY
MARIAH STEWART is the award-winning New York Times and USA Today bestselling author of numerous novels and several novellas and short stories. A native of Hightstown, New Jersey, she lives with her husband and two rambunctious rescue dogs amid the rolling hills of Chester County, Pennsylvania, where she savors country life and tends her gardens while she works on her next novel. Visit her website at MariahStewart.com, like her on Facebook at Facebook.com/AuthorMariahStewart, and follow her on Instagram @Mariah_Stewart_Books.
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