FRIPP FEAST FI WOMENS CLUB FAVORITES

A Very Merry Fripp Feast Fripp Island Women's Club Favorites

Starters

Pomengranate Lime Fizz

Lowcountry Shrimp Salsa

Salad and Sides

Holiday Salad

Noodle Kugel

Harvard Beets

Entrees

Beef Brisket

Dessert

Pat Conroy Cononut Cake

Mocha Ice Box Cookies

INGREDIENTS:

• 1 1/2 oz. gin Hendrick’s • 1/2 oz. fresh lime juice • 1/2 oz. simple syrup • 1 oz. grenadine • 6 oz. sparkling water • 1 1/2 Tablespoons pomegranate arils optional • 2 fresh lime slices optional • 2 sprigs fresh mint optional

DIRECTIONS:

1.In a cocktail shaker, combine the gin, lime juice, simple syrup, and grenadine.

2.Add ice and shake. Pour mixture over ice into two rocks glasses.

3.Top off with club soda or sparkling water.

4.Thread a lime slice onto a cocktail pick. top with pomegranate arils.

5.Place on top of the glass and tuck a mint sprig behind.

NOTES

If you are using a storebought grenadine, you may not need to add the simple syrup to the cocktail. Before pouring the cocktail, take a small taste to see if you need to add a little simple syrup. If so, just add it to the shaker and shake for a couple of seconds and then proceed with the recipe. If the lime and pomegranate aril garnish is a bit too involved, just use a lime wheel and the mint!

If making for a crowd, you can combine all the ingredients except the club soda and sparkling water together in a bottle. Shake the bottle and then measure out 3 1/2 ounces of the mixture into a shaker. Add ice, shake, pour and then top with club soda or sparkling water.

Pomegranate Lime Fizz

Contributed By: Gayla Thomas

Courtsey of Communion table

A quick group photo

Table inspiration. Decor fact: the wood round charger was made from a pine tree that fell during Hurricane Matthew.

While the table was set for us to view, the FIWC upholds the mandates in place for our health and safety. The meal was devoured outside, 6-feet a part.

Lowcountry Shrimp Salsa

Contributed By: Donna Reichle

INGREDIENTS:

• 2 lbs boiled shrimp, peeled & deveined (cut in halves or thirds, depending on size) • 4 or 5 Haas avocados, chopped • 2 large tomatoes, chopped • ½ cup chopped fresh cilantro • 6 green onions, chopped • 2-4 jalapeno chilies, seeded and finely chopped (depending on size and desired heat) • Juice of 2 limes

• 1 jar cocktail sauce for seafood (I use the 8-oz McCormick brand.) • ¼ cup ketchup • Salt to taste

DIRECTIONS:

1.Combine the shrimp, avocados, tomatoes, cilantro, jalapeno chilies, and lime juice in a bowl and mix gently.

2.Stir in the cocktail sauce, ketchup, and salt.

3.Cover bowl and chill for several hours.

4.Garnish with cilantro and serve with tortilla chips.

INGREDIENTS:

• Organic Arugula • 6 or 7 mandarin oranges (skinned and all strings removed) sectioned and cut each section in half (fresh is best, the canned ones are too acidy) • 3/4 - 1 lb honey baked ham slices cut in cubes - you can use Boar’s Head honey maple ham, thick cut slices

• Publix brand Greenwise organic dried cranberries • Chopped organic walnuts • Boar’s Head Creamy Feta cheese crumbles • La Bonne Vie goat cheese crumbles

DRESSING INGREDIENTS:

• Cranberry Pepper Preserves (9 ounces) from Low Country Produce • Annie’s Balsamic Vinaigrette (8 fluid ounces)

DIRECTIONS:

1.Rinse and spin dry the arugula and butterhead lettuce.

2.Chop the butterhead lettuce into bite sized pieces and place in a large bowl. Add the arugula. Add the other ingredients according to your taste.

3. I add the feta and goat cheese right before I serve this.

4.To make the dressing, melt about half of the jar of the Cranberry Pepper preserves in a microwave safe glass bowl for about 45 seconds.

5.Add the Annie’s Balsamic Vinaigrette to this to taste. I use about most of the bottle of vinaigrette. Mix well and add the dressing to the salad right away while still slightly warm and toss well.

Holiday Salad

Contributed By: Linda Ball

Noodle Keugel

Contributed By: Iris Golden

Great dish to serve for Hanukkah and other Jewish holidays or ANYTIME!

INGREDIENTS:

• 1 12 oz. Manischevitz package wide egg noodle • 2 cups whole milk • 1 16 oz. package small curd cottage cheese • 6 eggs, beaten • 1 cup white sugar • 1 cup sour cream • 6 TBLS. butter, melted • 1 - 4 oz. package Philadelphia cream cheese, softened • 1 tsp. salt • 1 TBLS. vanilla extract

TOPPING:

• 1/3 cup white sugar • 1/4 cup brown sugar • 1 tsp. cinnamon

DIRECTIONS:

Preheat oven to 350 degrees, grease 9 X 13 baking dish.

1.COOK noodles in boiling water about 5 minutes; drain.

2.BEAT eggs, cottage cheese, sour cream, milk, 1 cup white sugar, butter, salt, cream cheese, and vanilla extract in large bowl.

3.STIR egg noodles into cottage cheese mixture, then pour into greased dish.

4.COMBINE 1/3 cup white sugar, brown sugar and cinnamon. Sprinkle on top.

5.BAKE about 1 hour. Cool on wire rack for 10 minutes. Serve and EAT!

INGREDIENTS:

• Prep for fresh beets: wash and leave inch of stem and root attached. Put in saucepan, cover with water and add 1 teaspoon of salt per quart of water. Bring to boil, reduce heat, cover pan and simmer for 30 to 45 minutes until beets are tender. Drain and let cool. Slip off skins and slice. • 3 medium whole beets, cooked and sliced OR • 1 large can sliced beets, drained • ½ cup granulated sugar • ½ tablespoon cornstarch • ½ cup cider vinegar • 1/3 cup of water • ¼ teaspoon Kosher salt • 1/8 teaspoon fresh ground black pepper • 2 to 3 tablespoons butter

DIRECTIONS:

Mix sugar and cornstarch. Add vinegar and let boil for 5 minutes. Add beets and let stand on back of range for 30 minutes. Just before serving, add 2 tablespoons of butter.

Harvard Beets

Contributed By: Nancy Wingenbach

Harvard beets is a classic dish that has been around for generations, but the origin of the name is still in question. One story is that this beet dish was so called for their deep crimson hue, which was officially designated Harvard University’s color in 1910. The other explanation is that this recipe was invented in a tavern in England named “Harwood,” and over time and some American mispronunciations, the name morphed into Harvard.

No matter the history of their name, these classic Harvard beets are delicious. The beets are sliced and cooked in a sweet and sour sauce made with vinegar and sugar. This recipe can begin with fresh beets that you will need to cook, peel, and slice or you might use canned sliced beets (I have used both and found both very flavorful).

Smoked Beef Brisket

Contributed By: Dan and Jan Bialis

DIRECTIONS:

Step 1. Purchase a Big Green Egg package including Egg, Nest and heat deflector. Approximately $1200.

¬(There are other options.)

Step 2. Learn about Brisket cuts.

Most butcher shops can get whole “packer trimmed” briskets for you, though it often requires ordering in advance. In certain parts of the country all you can find are the small “flat” cuts, often in the 4 to 6-pound range, and while these will suffice, a whole brisket cooks up much better. A 4 to 6-pound “flat” cut will cook for approximately 8 to 10 hours; an 8 to 14-pound whole “packer trimmed” brisket will cook for approximately 14 to 18 hours. (You can also get them at Sam’s Club or Costco.)

Trim the brisket of any fat that is thicker than one eighth-inch. It is very important to always slice brisket against the grain when serving. Identify which way the grain in the brisket runs and cut a notch in the end so you will know where to initiate the first cross-grain cut.

Step 3. Seasoning. This is usually a matter of personal taste. I like to use M Salt which is a combination of black pepper, sea salt, and garlic salt. Spread the rub generously over the brisket, wrap in foil or plastic wrap and let rest for one to two hours.

Step 4. Set up smoker for cooking.

Set the EGG for indirect cooking at 250°F/121°C. Add in soaked wood chips (hickory, apple or cherry) if you choose. I prefer apple. Only use lump coal, not charcoal briquets.

Cook until the internal temperature of the meat is 150°F/66°C, and then reduce the EGG temperature to 225°F/107°C. When the meat temperature approaches 185°F/85°C, begin checking for tenderness (insert a fork into the brisket and give a slight twist; if the meat gives easily without much resistance, then the meat is done). Wrap tightly in foil with a half-cup of beef broth and place in a warm ice chest for 1 to 3 hours. Slice brisket against the grain, reserving the juice to brush on or use as a dip.

Be sure not to serve “burnt ends” to your guests. These are always reserved for the pit boss. Once people realize how good they are, nobody eats the rest.

Pat Conroy’s Aunt Helen’s Coconut Cake

Contributed By: Jan Manning

FOR THE RUM SYRUP

• 1/3 cup sugar • 1/4 cup coconut or plain rum

FOR THE TOASTED COCONUT:

• 1 cup unsweetened shredded coconut

FOR THE CAKE:

• 2 cups cake flour • 1/2 tsp. Baking powder • 1 cup sugar • 1 cup unsweetened shredded coconut • 2 large eggs • 1 cup canned coconut milk well shaken (Goya brand if possible) • 1/2 lb. (2 sticks) unsalted butter, melted and cooled • 1 tsp. finely grated lemon zest ( 1 large lemon) • 1/2 tsp. vanilla extract

FOR THE FROSTING:

• 2 cups chilled heavy cream • 2 tsp. sugar • 1 cup untested unsweetened shredded coconut 1. To make the syrup: In a small sauce pan, combine the sugar, 1/3 cup water, and the rum. Heat over medium heat until the mixture comes to a slow boil. Continue boiling for 5 minutes. Remove from the heat and set aside until cake is baked. (The syrup can be made one day in advance. Refrigerate until needed and reheat until almost boiling to use.)

2. To toast the coconut: Preheat the oven to 350 degreesF. Spread the coconut on a baking sheet and toast until edges turn a light brown. Toast should not exceed 4 minutes. Toasted yet still pale shredded coconut will add another layer of flavor and a slight crunch to the frosting. Check it carefully during the toasting; coconut can burn quickly. Total toasting time should not exceed 4 minutes. Remove immediately and transfer to another (not hot) baking sheet to cool. Reserve.

3. To make the cake: Butter and flour a 9-inch round cake pan.

4. In a large bowl, sift together flour, baking powder, and sugar. Stir in the coconut.

5. In another bowl, whisk the eggs and add the coconut milk and melted butter until the mixture is smooth. Stir in lemon zest and vanilla.

6. Using a wooden spoon, mix the egg mixture into the flour until just blended.

7. Pour the batter into the prepared cake pan. Bake at 350 degrees F until cake is golden brown and a toothpick inserted in the center comes out clean, 55 to 60 minutes.

8. Cool the cake in the pan on a rack for about 20 minutes. Invert the pan and release the cake onto a clean work surface or a cake stand. When the cake is cool, cut horizontally into two equal layers, using a serrated knife and pressing down lightly on the top of the cake as you cut. Transfer each half, cut side up, to an individual plate and prick holes in several places on the surface. Rewarm the rum syrup and brush the syrup over the cut surfaces of the cakes.

9. To make the frosting: Whip the heavy cream and sugar together until the cream is almost firm. (Do not over whip.) Fold the tasted coconut into the whipped cream.

10. Frost the bottom layer of cake with one-third of the coconut cream. Place the second layer on top of the coconut cream, and frost and sides of cake with the remaining cream. Sprinkle the top and sides with toasted coconut.

INGREDIENTS:

Chocolate Espresso Dough:

• 1½ cups flour • ½ Tbsp finely ground espresso beans • ½ cup cocoa powder • 1 cup butter, room temperature • 1 cup icing sugar • 1 tsp vanilla extract • 1 cup walnuts, chopped

Orange Sablé Dough: • 1¼ cup whole blanched almonds • 1 cup icing sugar • ¾ cup butter, room temperature • 3 Tbsp finely grated orange zest (~3 oranges) • 1 large egg • 1 Tbsp fresh lemon juice • 1½ cups flour • 1 cup dried cranberries, chopped

DIRECTIONS:

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.

2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That’s the name of the cookie and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.

3. Bring the orange sablé dough to room temperature. Line an 8” inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.

4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan. 5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.

6. Remove the dough block from the panmould and remove the plastic wrap from the top and bottom. Cut dough into 2”x8” bricks. At this point you can wrap the ‘bricks’ up and freeze what you don’t want to use right away or you can start this next step right away.

7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼” inch thick slices and lay the slices on the parchment, at least ½” inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they’re still warm and soft they can break right down the seam!)

Mocha & Orange Sable Ice Box Cookies