Who’s Hungry?

Shrimp Scampi Serves 4 Submitted by John O’Connor

INGREDIENTS

¾ pounds large or extralarge shrimp, shelled 1 teaspoon salt ⅛ teaspoon pepper ½ teaspoon oregano 1 tablespoon lemon Juice 4 cloves garlic minced ½ cup butter 2 cups rice

Lemon wedges

French bread (toasted in oven)

PREPARATION

In a large skillet melt butter. Add salt, pepper, oregano, lemon juice and garlic. Sauté about 2 minutes. Lay shrimp out in a 1 quart glass baking dish. Add sauté mix and broil until shrimp just turns pink—2 to 4 minutes depending upon their size. Turn shrimp over and broil until pink—1 to 2 minutes depending upon size.

Prepare 2 cups of steamed rice. Serve over rice with toasted French bread and lemon wedges to taste.

Note: Very simple Shrimp Scampi recipe that is always a crowd pleaser when we are at the beach. We typically double the recipe, which is originally from my grandmother.

Rosemary Beach Homeowners Share Their Favorite Recipes

In 2020, the Property Owners Association began collecting homeowners’ favorite recipes with an eye toward creating a Rosemary Beach homeowners’ cookbook. We are still eagerly accepting submissions, but in the meantime, we thought you might enjoy a few homeowner submitted recipes for your holiday gatherings. If you’d like to submit a recipe for the cookbook or for future use in the Rosemary Thymes, please email to rbpoa.cookbook@gmail.com. Happy holidays!

Kale and Quinoa Salad with Chicken Submitted by Janet A. Slusser

INGREDIENTS

2 bunches Kale or 1 store bought bag of

Kale Greens 1 cup cooked quinoa (cook as directed) ½ cup sliced toasted almonds ½ cup dried cranberries 2 cups shredded chicken ½ cup grated

Parmesan Cheese

DRESSING

2 cloves garlic, minced 2 shallots, minced

Juice of 1 large lemon ¼ cup olive oil

Salt

Fresh Ground Pepper

PREPARATION

Prepare dressing and set aside. Cook quinoa as directed on package (I boil in chicken broth for flavor) and set aside to cool. Remove the ribs from kale. Even if buying kale in bag go through and remove large ribs. Try to shred kale into very small pieces. This helps to

“massage” the kale. Put kale in very large bowl and pour dressing over kale. Toss until fully coated. Add quinoa, almonds, dried cranberries, chicken and toss again to fully blend. Sprinkle with

Parmesan and enjoy!

Note: To help make this easy I buy a store made rotisserie chicken and use craisins and honey roasted almonds—usually found in the salad dressing aisle.

Crawfish Phyllo Triangles Submitted by Johnny Ray Mutina I started making these back in 1996, inspired by a recipe from “Stop and Smell the Rosemary,” a cookbook by The Junior League of Houston, Texas. I made several changes so they are easier to make, but don’t let your first try discourage you-phyllo can be difficult if you are not used to handling it.

These triangles freeze beautifully (uncooked), so I usually make up several dozen at one time and pull them out to use for cocktail parties, last minute guests, etc. This is a unique appetizer that always gets compliments and is never duplicated by other contributors to potlucks, gatherings, etc.

Here in Rosemary Beach, it’s become a tradition that I make these for the annual pre-Thanksgiving Meal Cocktail Party our group has every Thanksgiving. I may not be able to show up one day, but I’m still required to furnish the crawfish triangles.

INGREDIENTS

2 Package (8oz. each) cream cheese, softened 1 pound frozen crawfish tail meat (coarsely chopped) (easy to find at Publix) 3 green onions chopped 3 tablespoon chopped cilantro 2 tablespoons tarragon 1 tablespoon minced garlic 1 teaspoon curry powder 1 tablespoon crushed red pepper (or to taste)

Butter flavored spray ½ teaspoon salt 2 tablespoons fresh lime juice 1 box phyllo sheets (1 lb. box) 1 cup melted butter 1 cup fine bread crumbs

PREPARATION

Combine cream cheese, green onions, cilantro, tarragon, garlic, curry, red pepper flakes, salt and lime juice in a mixer bowl with a dough hook if you have one.

Chop up crawfish meat and drain off excess liquid--otherwise your filling will be too wet ( do not rinse crawfish as you will lose flavor). Add meat to the herb mixture and combine completely. This part can be made ahead of time and refrigerated if you do not have time to continue with making triangles. For best results, defrost your phyllo in the refrigerator for at least 24 hours. Defrosting the phyllo at room temperature will dry it out.

Work with a large enough cutting board to hold sheets of phyllo. Place one sheet on the board and spray sheet with butter flavored spray, then sprinkle some bread crumbs lightly (work quickly). Lay a second sheet and repeat, then a third sheet (make sure you cover the remaining phyllo with a damp cloth). Cut 6 evenly spaced vertical lines through the 3 sheets, giving you 6 strips (you can speed this process by using a board large enough to hold two sets of phyllo sheets).

Place a slight tablespoon of meat mixture at the bottom of each strip. Fold up

“flag style” to form triangular packets. Brush each packet with melted butter and place in a parchment paper lined storage container. Be liberal with the butter if the phyllo dries up or tries to crack.

I usually put the prepared triangles in the freezer while I’m making the next batch, as it helps them set.

I always freeze triangles first, as they bake up better. To bake, preheat the oven to 400. Lay triangles on an ungreased cookie sheet, and sprinkle lightly with smoked paprika. Bake on center rack for 10-12 minutes and serve immediately.

30A Sand Pudding Submitted by Angie Gildea

This fun dessert is made in a plastic sand bucket. trust me, your kids will love this!

INGREDIENTS

1 (15 ounce) package vanilla wafers 2 Oreo cookies 8 ounces cream cheese; soften to room temperature ¼ cup butter; soften to room temperature ⅔ cup powdered sugar 2 (3 ½ ounce) packages French Vanilla pudding mix 2 ¾ cup milk 12 ounces Cool Whip 1 large plastic sand bucket

PREPARATION

In a food processor, crush vanilla wafers and Oreos until they resemble sand. In a smaller bowl cream together softened cream cheese, softened butter, and powdered sugar. In another larger bowl, mix pudding with milk; about 2 minutes. Fold in all the

Cool Whip. Layer into the sand bucket in this order:

“Sand” – Pudding - “Sand” - Pudding, etc. Top with

“Sand.” Allow to chill in the fridge at least 1 hour before serving.

Lemon Meringue Pie Cocktail Serves 4 cocktails Submitted by Tom Kramer This is a bright, lemony, creamy cocktail. The lemon punch is strong, but it's mellowed out a little with the sweetness of the meringue. It truly is the Lemon Meringue Pie in cocktail form.

INGREDIENTS

1 cup/8 fl. oz lemon curd store bought (or 1 batch of this recipe below) 2 fl. oz Limencello –if you don't have this, you can replace with an equal amount of vodka 6 fl. oz Vodka 2 oz freshly squeezed lemon juice optional if you used

Limencello

Ice cubes

Cool Whip (or 1 recipe of Swiss Meringue recipe below) 4 chilled serving glasses 4 Lemon & Oat Lace Cookies recipe below (Optional)

PREPARATION

Place the lemon curd, Limencello, Vodka and ice cubes in a shaker and shake to combine. Taste and add more lemon juice if you’d like the cocktail to be more tart in flavor. Shake once more to combine lemon juice. Strain this into 4 chilled serving glasses evenly. Top with Cool Whip or Swiss meringue. With a blowtorch, just brown the edges of the meringue (optional). Serve immediately with a lemon and oats lace cookie on the side.

Swiss Meringue

INGREDIENTS

½ cup water 1 cup granulated sugar 4 egg whites

Pinch of salt ½ teaspoon cream of tartar ½ teaspoon vanilla extract

PREPARATION

Combine water and sugar in a small saucepan. Bring to a vigorous boil over medium-high heat. Once the syrup comes to a rolling boil, cook 4 minutes (until mixture becomes slightly thickened and syrupy). Remove from the heat and set aside while beating whites.

With the (electric) mixer, beat whites in a large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to mediumhigh, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

Using a spatula, mound the meringue over the top of the cocktail, making sure the meringue touches the edge of the glass.

Lemon and Oat Lace Cookies*

INGREDIENTS

8 – 10 oz rolled oats, by volume, chopped 2 tablespoons flour 1 stick butter 4 oz brown sugar 2 oz white sugar 3 tablespoon cream

Zest of one lemon

PREPARATION

Preheat oven to 350 degrees.

In a bowl, combine the oats, flour, both sugars and zest. Melt the butter in a small saucepan. Allow the butter to cook until it stops sizzling and turns a toasty brown (the grit in the butter will start to turn brown). Add the browned butter and cream into the dry ingredients. Mix all the ingredients well. Line 2 baking sheets with parchment paper. With your hands, gently roll the dough into 1-inch balls and place each on the tray about 3 inches apart. These cookies spread out a lot, so make sure to leave amble space between them. Only bake 5-6 per tray. Make a small indentation in the middle of the balls with your finger.

Bake in preheated oven for 10-12 minutes, checking after 10 minutes. Remove from oven and let cool for a least 1o minutes.

Gently lift them off the tray using a spatula and place on a wire rack to cool. Store in an airtight container.

*Adapted from Griamuk’s Kitchen by the Library. Photo by Brandan Babineaux