Beachy Summer Menu

We're welcoming everyone to Z and K's on August 26th at 6:00!  See you there.

Cocktail

Plum Gin Fizz - Z and K

Appetizer

Cheese plate with Potted Bing Cherries - L and T

Main

Corn on the Cob - Z and K
Shrimp Burgers - Z and K
Chile-Lime Melon Salad - T and J

Dessert

Rocky Road Ice Cream - J and K

Plum Gin Fizz

Yields enough puree for 9 drinks - Source 

Plum Gin Fizz

Plum Puree

Ingredients

2 pounds fresh plums, halved and pitted
⅓ cup granulated sugar

Method

Preheat oven to 400°F. Toss together plums and sugar on a large rimmed baking sheet until fully coated; spread in a single layer. Roast in preheated oven until fruit is soft and juicy, about 10 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl, pressing puree using a rubber spatula. (This may take about 10 minutes.) Discard pulp. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups plum puree, enough for 9 cocktails.)

Plum puree may be stored in an airtight container in refrigerator up to 1 week.

Cocktail - 1 drink

Ingredients

¼ cup (2 ounces) gin (such as Empress 1908, The Botanist, or Hendrick's Midsummer Solstice)
1 large egg white
1 tablespoon fresh lemon juice
Ice cubes
¼ cup club soda

Method

Combine gin, egg white, lemon juice, and 31/2 tablespoons plum puree in a dry cocktail shaker without ice. Place lid on shaker; shake vigorously to combine, about 15 seconds. Add enough ice to shaker to fill three-fourths of the way up. Place lid on shaker, and shake until well chilled, about 10 seconds. Strain into a chilled highball glass filled with ice. Top with club soda, and garnish with lavender sprig.

Rocky Road (no churn) Ice Cream

 Serves 8-10  (Generous 1/2 cup servings).  Sources: Here and Here

Rocky Road (no churn) Ice Cream

Ingredients

1 (14-ounce) can sweetened condensed milk
1/2 cup (about 1 5/8 ounces) unsweetened cocoa powder
1 teaspoon vanilla extract
Pinch of table salt
2 cups heavy whipping cream, chilled
6 ounces semisweet chocolate baking bars (such as Guittard), chopped

½ cup finely chopped roasted salted almonds or peanuts

1½ cups mini marshmallows

Method

1) Whisk together condensed milk, cocoa powder, vanilla, and salt in a large bowl until smooth, about 30 seconds. Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.

2) Gently fold in one-third of whipped cream into condensed milk mixture. Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream. 

3) Spread half of the ice cream base into a freezer-safe storage container (Such as a 9×5 metal loaf pan). Sprinkle half of the nuts (almonds or peanuts), marshmallows, and chopped chocolate over the ice cream base and swirl the mix-ins into the ice cream base. 

4) Add the remaining ice cream base (spreading into an even layer) followed by the remaining mix-ins. Press/stir some of the mix-ins into the ice cream but leave some mix-ins exposed on top of the ice cream

5) Place ice cream in the freezer, and freeze until firm, at least 3 hours or up to 12 hours. Remove from freezer 5 minutes before serving. Store ice cream in an airtight container in freezer for up to 1 month.

Chile - Lime Melon Salad

 Serves 8 - Source

Chile - Lime Melon Salad

Ingredients

8 cups chopped or balled melon (from about 2 cantaloupe or honeydew, or 1/2 a large watermelon)
Juice of 1 lime, divided, plus more to taste
Coarse salt, to taste
1 to 2 teaspoons chili powder
6 tablespoons crumbled cotija cheese
2 tablespoon toasted pepitas (salted)
2 tablespoons chopped fresh cilantro, plus more to taste

Method

1) Place melon in a wide bowl or on a platter. Squeeze half lime juice over, adding second half to taste, then sprinkle with salt and chili powder. Scatter with cheese, pepitas and cilantro.

2) Do ahead: Assemble up to 2 hours before serving and store in the fridge.  If kept for more then 2 hours it may get watery.

Shrimp Burgers

Yields 8 burgers.  Source

Shrimp Burgers 

Ingredients

10 tablespoons unsalted butter, divided
2 pounds peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided
2 large eggs
1.5 cups panko
1/2 cup finely chopped scallions (from 4 scallions)
3 teaspoons kosher salt, divided
1.5 teaspoons Old Bay Seasoning, divided
1 teaspoon lemon zest, plus 3 tablespoons fresh lemon juice, divided
1 cup mayonnaise
2 tablespoons whole-grain mustard
2 teaspoons Mexican-style hot sauce (such as Cholula)
8 sesame seed hamburger buns, split and toasted
2 cups shredded iceberg lettuce (from 1 small head)
2 small tomatoes (about 12 ounces), sliced
2 ripe medium-size avocados (about 14 ounces), sliced

Method

1) Melt 6 tablespoons butter. Combine melted butter, half of shrimp, and eggs in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together, about 12 times. 

2) Gently stir together shrimp mixture, panko, scallions, 2 1/5 teaspoons salt, 1 teaspoon Old Bay, lemon zest, 2 tablespoons lemon juice, and remaining shrimp in a large bowl. 

3) Shape mixture into 8 (3 1/2-inch) patties (about 5 1/2 ounces each). Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.

4) Meanwhile, stir together mayonnaise, mustard, hot sauce, remaining 1 tablespoon lemon juice, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon Old Bay in a small bowl; set aside.

5) Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 5 to 6 minutes per side. 

6) Serve patties with mayonnaise mixture, lettuce, tomato slices, and avocado slices.

Potted Bing Cherries

Source - Ad Hoc at Home Cookbook 

Potted Cherries 

Ingredients

1 pound fresh cherries, pitted (Bing cherries if you can get them)
2 sprigs fresh tarragon, approx. 4" in length
3/4 cup sugar
3/4 cup balsamic vinegar
1.5 cups water
30 black peppercorns

Method

1) Bring sugar, vinegar, water and peppercorns to a boil, stirring to dissolve sugar and combine.
2) Allow to cool, then remove peppercorns and pour over cherries.
3) Add tarragon to mixture and refrigerate for at least 24 hours. The cherries taste best after 4-5 days and last a few weeks, refrigerated.

Serve cherries with a cheese tray

Buttery Horseradish Corn on the Cob

 Serves 8 to 12 - Source

Buttery Horseradish Corn on the Cob

Ingredients

3/4 cup butter, softened
1/4 cup shredded pepper jack cheese
1/4 cup prepared horseradish
1 tablespoon dried parsley flakes
3 teaspoons salt
2 teaspoons balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon dried thyme
12 medium ears sweet corn, husks removed

Method

1) In a small bowl, mix the first 8 ingredients until blended; spread over corn. Wrap each with a piece of heavy-duty foil (about 14 in. square), sealing tightly.

2) Grill corn, covered, over medium heat until tender, turning occasionally, 15-20 minutes. Open foil carefully to allow steam to escape.