The Perfect Beach Vacation Menu

In Season,Recipes,Summer
June 17, 2013

Dreaming of the beach? Nancy Vienneau, our resident supper club guru, is too.

Atlantic Beach Pie
Teresa Blackburn

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.

Rhubarb Wine Spritzer

Rhubarb-Mint Wine Spritzer

Puckery sweet rhubarb syrup casts a brilliant red hue and makes a terrific base for cocktails, such as this wine spritzer.

Pineapple Peach-Glazed Baked Ham

Fruit Glazed Ham

A traditional fruit for ham is paired with a seasonal one to make this pretty, tangy glaze.

Deviled Eggs with Relish and Capers

Deviled Eggs with Relish and Capers

Assertive little devils, these eggs are sparked with capers and extra pickle relish.

Atlantic Beach Pie

Atlantic Beach Pie

A saltine cracker crust forms the base for this tart pie.


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