Paula and Ted and Sandra and Guy...Oh My!

What:   The Food Network Food and Wine Festival
Where:  Atlantic City
When:  this weekend, July 29 - August 1
Why:    Are you kidding? Why? All your favorite Food Network stars, incredible food, fine wine and the ocean.
Tickets and rooms still available at http://www.harrahs.com/acfoodandwine/
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A Chic Retreat... with Good Eats

The STAR ROOM PATIO opened to rave reviews last night at the Stone House at Stirling Ridge. Lucky guests sipped Orange Fennel Martinis and Champagne Sangria while nibbling on tempting bites of polenta with shredded pork, lobster salad and paella. Hosts Jeanne and Frank Cretella, of Landmark Hospitality, know how to please the palate and create a stunning backdrop.

The handsome space features an 18-foot water table with floating flowers under a wooden pergola, day beds for relaxing and a park-like perimeter for strolling. An ideal spot for drinks and dinner al fresco.

Stone House at Stirling Ridge

50 Stirling Road

Warren, NJ

908.754.1222

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Shake Shack Shakes Up Times Square

Image via Wikipedia

Two weeks ago as I scurried up Eighth Avenue from Port Authority a giant "S" was being hung outside an innocuous coffee shop ––– so I thought! Turns out it's the latest outpost of Shake Shack, the burger joint with legions of fans. True to expectations, the line was a block long! Devoted followers can't get enough of Danny Meyer's burgers, fries, shakes and frozen custard. Are they crazy? Can't you get a good burger anywhere else? When the lines are shorter (I don't know if that will ever happen) I will investigate myself--maybe on a Tuesday since the frozen custard calendar says the flavor of the day is "Sweet Corn." Intriguing.
Shake Shack
691 Eighth Avenue (44th Street)
Daily 11 am to midnight

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Beach Bust

The saying goes, "When life gives you lemons, make lemonade," but what if life (or in my case my husband) gives you a giant watermelon for a beach party that's rained out?  Hmmmm. Let me think. Make watermelon martinis!
So instead of preparing for a rainy day, I used my rainy day to prepare for a future cocktail party. I pureed the watermelon in the blender, added some grated ginger, a generous squeeze of lime and mixed it into a half a bottle of vodka.
Its now tucked in the freezer and ready for a hot, sunny afternoon.


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Heat RELIEF

The cure for cranky kids?Let them cool off at the Splash Park on the boardwalk in Asbury Park. Meanwhile you can sit back and chill sipping a Ralphaccino Mocha  (A yummy blend of cappuccino, chocolate mousse ice, coffee and milk topped with homemade whipped cream and chocolate covered expresso beans) picked-up at the Ralph's Ices stand strategically located in front of the park.

Hours are 10am - 7pm. The all day price is $9 for children and $5 for adults. The price for after 4pm is $6 for children and $3 for adults. Best Parking: 1000 Ocean Avenue 

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Red, White and Blueberry

I love the fourth of July! Watermelon, fried chicken and fireworks! Food, family and fun! Start your day in patriotic fashion with these tasty shortcakes topped with berries.

Red White and Blueberry Shortcakes

Prep time: 15 minutes

Cook time: 12 minutes

Makes 8 servings

Shortcakes

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon grated lemon zest

2 teaspoons baking powder

½ teaspoon baking soda

6 tablespoon cold butter, cut into small pieces

½ cup buttermilk

4 teaspoons coarse sugar crystals

1 package (16 ounces) Driscoll’s strawberries, hulled, sliced

½ cup powdered sugar, divided

1 tablespoon lemon juice

1 package (6 ounces) Driscoll’s Blackberries

1 package (6 ounces) Driscoll’s Blueberries

1 package (6 ounces) Driscoll’s Raspberries

1 cup cold heavy cream

To make shortcakes:

Preheat oven to 400F. 

Combine flour, sugar, lemon zest, baking powder and baking soda in a large bowl. 

Cut in butter using a pastry blender or two knives until mixture resembles coarse crumb.

Stir in buttermilk just until dry ingredients are moistened.

Place dough on a lightly floured surface. Knead gently 4 times. Pat or roll dough on lightly floured surface to ½-inch thickness.

Cut out 8 stars using a 3-inch floured star cookie cutter. Place on ungreased baking sheet. Brush tops with water and sprinkle each with ½ teaspoon sugar crystals.

Bake 12 minutes or until golden brown.  Cool on wire rack. 

To makes strawberry sauce: In a blender or food processor puree 1 cup strawberries, ¼ cup powdered sugar and lemon juice until smooth. 

To makes whipped cream: Beat with an electric mixer heavy cream and remaining ¼ cup powdered sugar until thickened and soft peaks form.

To assemble: Toss remaining sliced strawberries, blackberries, blueberries and raspberries until blended in a large bowl. Using a serrated knife, cut shortcakes in half horizontally. Place the bottom of each shortcake on each of 8 dessert plates. Drizzle each shortcake with 1 tablespoon strawberry sauce. Top each with a dollop of whipped cream and about ½ cup berries.  Place top of shortcake over berries. Serve with remaining strawberry sauce. 

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