Dreaming of the beach? Nancy Vienneau, our resident supper club guru, is too.
It’s been awhile since I’ve had one of those idyllic beach vacations, but here’s my dream: After having spent the morning at the ocean, I’ll return to the cottage that overlooks it. I’ll take a seat at a table under an umbrella, and sip a cool spritzer, made with rhubarb and mint. I’ll make a sandwich with slices of pineapple-peach glazed ham on cheddar biscuits and nosh on deviled eggs sparked with capers.
Capping off my meal, I’ll indulge in this crazy-simple dessert, called Atlantic Beach Pie. Have you heard of it? It’s based on lemon/key lime pie recipes, but has a crust made from saltine crackers. The contrast of that salty crust with the intense sweet-tart citrus filling, balanced with plain whipped cream is the stuff of dream beach vacations. Ah, the salt air, the lap of waves, a piercing blue sky, a gentle breeze…
Are you with me? I thought so.
—By Nancy Vienneau, a food writer in Nashville, Tenn.
Puckery sweet rhubarb syrup casts a brilliant red hue and makes a terrific base for cocktails, such as this wine spritzer.
A traditional fruit for ham is paired with a seasonal one to make this pretty, tangy glaze.
Assertive little devils, these eggs are sparked with capers and extra pickle relish.
A saltine cracker crust forms the base for this tart pie.