Recipe: Oyster Shooters with Tomato, Lime, and Chilies

 

Executive chef Andrew Hebert, who works under the auspices of Jody Adams at Boston's Trade, says the inspiration for these restorative seafood shooters came from his mentor. "When Jody was 16 and traveling in Guatemala, she was turned onto a vibrant and spicy seafood cocktail called vuelve a la vida ("return to life" in English). It's famous in the region for curing hangovers and pleasing the palette, but to me it screams summertime, and I love the balance of sweet and sour." At Trade, Herbert makes a miniature version with Island Creek oysters from nearby Duxbury, packing them with tomato juice, ginger, serrano chili, and citrus into a single slurp. When you need to jump start your palate—or yourself after a rough night—these little spark plugs will do the trick.

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Recipe: Corn Bisque with Crema

 

Grilled ears of corn, caked in butter, lime juice, and chili powder, are one of summer's greatest, messiest backyard treats. But for gatherings that merit food with more finesse, Brian Roche of Boston's Lolita Cocina & Tequila Bar has translated that winning Mexican formula into an elegant bisque. He keeps the ingredient list short, letting the corn's flavor sing loud and clear. The recipe does call for a good pinch of sugar, but if you're using corn that's especially sweet, you may not even need it.

 

Get the recipe here.

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Recipe: Peach Tarte Tatin

Recipe for peach tarte tatin, courtesy of the James Beard Foundation

 

For a high-summer spin on classic tarte tatin, chef Corey Heyer of central New Jersey's Bernards Inn trades apples for juicy peaches. The variation doesn't stop there: instead of cooking the fruit over a layer of sugar and butter, Heyer makes the caramel separately, then adds the peaches and simmers them until puckery. The fruit is then transferred to a pie dish and draped with a sheet of puff pastry before baking. In keeping with tradition, there's still the swift drama of flipping the pan and the big reveal of the tarte's fruit-bejeweled face.

 

The recipe may not sit well with purists, but that just leaves more for us. (And sooner than we know it, there will be plenty of time for apples.)

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Recipe: White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

 

When the North Fork Table & Inn's Claudia Fleming teamed up with Godiva® to create a dish for JBF’s Chefs & Champagne® last year, she faced the challenge of fashioning a dessert that was anchored in chocolate and yet light on its feet. She found a dazzling solution in oft-maligned white chocolate, which proved to be a seamless enhancement to classic panna cotta. Infusing the cream-based dessert with heady lemon verbena added a summery vibe, which was boosted by a verbena-scented raspberry compote and sugar-slicked pistachios. 

 

Get the recipe here.

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Karen DeMasco's recipe for Sweet Corn Budino with Blueberries and Cornmeal Shortbread, adpated by the James Beard Foundation

 

This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert to make for a dinner party with good friends. 

 

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Recipe: Blueberry Boy Bait

Kierin Baldwin's recipe for blueberry boy bait, adapted by the James Beard Foundation

 

It's said that boy bait, a standard-issue, homespun coffee cake, gained its flirty name at a national Pillsbury baking contest, where teenage boys found the treat to be impossible to resist. At the Dutch in New York City, pastry chef Kierin Baldwin soups up her boy bait with blueberries: some are folded into the batter, while the rest are scattered on top before baking. Coupled with a scoop of ice cream or a mug of coffee, it's sure to lure in everyone. 

 

Get the recipe here.

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Recipe: Crespelle with Red Wine Strawberries and Ricotta

Cullen Campell's recipe for Crespelle with Red Wine Strawberries and Ricotta, adapted by the James Beard Foundation

 

Crespelle may sound exotic, but if you've ever tucked into a crêpe, you already know a good deal about this delicate Italian pancake. Just like their French analogs, crespelle are made by pouring a paper-thin layer of batter into a nicely oiled pan, cooking it until golden on both sides, and wrapping the cake around sweet or savory fillings.

 

In this recipe, chef Cullen Campbell loads fresh ricotta and wine-soaked strawberries into crespelle made with 00 flour, a powder-fine Italian flour that yields a more tender pancake. We like to macerate our berries in a fruit-forward Nebbiolo from Piedmont.

 

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Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb

Aleishe Baska's recipe for Greek Yogurt Mousse with Poached and Candied Rhubarb, adapted by the James Beard Foundation

 

There's one reason why we love this winsome parfait from pastry chef Aleishe Baska of Bill's Food & Drink in New York City: it gives us two hits of rhubarb. Baska poaches small pieces of the stalks in a lightly boozy mix of sugar and wine, while slender slices are coated in syrup and baked until sweet and crunchy. You can up the rhubarb dosage by making some refreshing granité from the leftover poaching liquid.

 

Get the recipe here.

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Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Ricardo Zarate's recipe for Recipe: Vanilla–Pisco Flan with Roasted Strawberries, adapted by the James Beard Foundation

 

Anticuchos. Tiradito. Costillitas. For the uninitiated, dinner at Picca, Ricardo Zarate's Peruvian cantina in Beverly Hills, can be a revelatory foray. Even flan, the Latin world's totemic dessert, is rebooted with the addition of mosto verde pisco, the crème de la crème of South American brandy. The spirit is distilled from partially fermented must, which lends greater complexity and freshness to the finished product. Zarate crowns his flan with strawberries that have been cooked in brown sugar, lemon, honey, and more brandy.

 

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In Season: Rhubarb

Rhubarb recipes from the James Beard Foundation

 

This rosy-hued stalk is one of our favorite spring ingredients. Tart and tangy, it brightens the flavors of seasonal fruit when paired in desserts (there's a reason strawberry and rhubarb is a classic combination) and has a welcome sour note that plays well off of pork and poultry in savory dishes. Rhubarb is also delicious on its own: to make a super-simple compote, place rhubarb in a saucepan with sugar and a squeeze of lemon juice and cook gently until the stalks soften and begin to break down. Cool and serve with a dollop of whipped cream.

 

How to Store: Store rhubarb in a plastic bag in the crisper drawer of the refrigerator for 3 to 5 days. No time to cook it before it goes bad? Rhubarb freezes very well. Clean and dry each stalk and trim the bottom end. Use your knife to peel off any tough outer skin (it will come off easily in strips) and slice the rhubarb into 1/2-inch chunks. Seal in an airtight bag and freeze for up to a year.... Read more >

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