Church cookbooks tend to be homely little tomes: spiral-bound collections of recipes from churchgoers, compiled to raise a few dollars to help support the church’s mission and often its operating fund.
Recipes bear names such as Lazy Gal’s Stew, Ella’s Prune Cake, or Lime Pineapple Mold. The contributor’s name is usually listed at the bottom of the recipe, so if someone has always been looking for Mrs. So-and-So’s great recipe for tarred roof cake, then there it is.
But this is not only the 21st century, but the 21st century on Nantucket, where everything – even church cookbooks – has gone upscale in the last 25 years.
Two years ago St. Paul’s Episcopal Church raised the bar for church cookbooks by hiring some island photographers to contribute photos of Nantucket while the cookbook was also set up with menus to match the seasons and the many events we hold from Daffodil Weekend to Christmas Stroll, and featured a full-color cover.
Last year the ladies, and some of the men, at St. Mary’s Our Lady of the Isle Catholic Church put together a cookbook of recipes from parishioners and friends that knocks the socks off the typical church ladies’ cookbook. “Savor Nantucket” features the photography of Nantucket’s Jeffrey Allen and styling, editing and layout by Kathleen Hay Designs, with the reliable Libby Oldham serving as copy editor. The book is a stunner, worthy of coffee-table praise as well as kudos from the kitchen.
The cookbook is conveniently divided into eight sections: appetizers; breakfasts and breads; soups and condiments; salads and dressings; vegetables and sides; seafood; meat and poultry; and desserts and sweets.
The recipes are all fairly simple and easy to follow, so the book makes a nice hostess gift this year if you are visiting friends on the island, and is an excellent present to bring home.
We flipped through the pages and found several recipes that would be perfect do-ahead picnic fare.
Garlic-stuffed Clams are a real Nantucket dish, perfect with a cold beer or soda for the kids at the end of the day. Serve these hors d’oeuvres along with Deviled Eggs with Shrimp for a cool contrast of flavors before your meal.
Everyone seems to resort to the same old salads for summer picnics: potato, pasta, cole slaw and mixed greens. We found the Almond Broccoli Salad with red and green grapes a nice alternative. The flavors are fresh, the texture crunchy with the almonds and broccoli, and smooth and cooling with the grapes. Perfect for a hot summer day.
If you really want to give your dinner an island flavor, serve up the Clambake in a Pot. It couldn’t be easier to do or cheaper as it saves you the expense of digging a pit and making the “bake” at the beach, or of shelling out big money for a restaurant clambake.
Not a seafood fan? You probably have everything you need in your pantry and fridge for the Cheese-Stuffed Italian Chicken, which is essentially herbed chicken breasts, rolled around a mozzarella stick and coated in bread crumbs. When the chicken rolls are done baking they are sliced to reveal the spiral of herbs, vegetables and cheese inside. A very pretty dish, and easy to prepare ahead, ready to pop into the oven when guests arrive for drinks.
Summer doesn’t call for fancy desserts. A plate of watermelon slices and some homemade brownies or chocolate chip cookies, or Grandma Vera’s Cherry Coffee Cake Torte, would be just fine. The latter is a simpler cobbler-like recipe that relies on canned pie filling. It is easy to make, easy to serve and very good, especially served warm out of the oven with whipped cream or ice cream. You could easily substitute a can of blueberry, peach or apple-pie filling for the cherry.
I am sending “Savor Nantucket” to my two best friends who grew up with me on Nantucket, and good Catholic girls that they were, will appreciate the memories of their birthplace as well as recipes that harken back to simpler days. The book is worth its weight alone for Julie Reinemo’s recipe from the Downyflake for Scotch-Irish Cake. My only disappointment was that the book didn’t put the name of the person who donated the recipe with the recipe. Instead, all the donors are listed at the end of the book.
The cookbook can be purchased at island bookstores: Mitchell’s, Nantucket Bookworks and The Hub as well as ordered online for $38 at www.stmarysnantucket.org/cookbookindex.html.
4 (4 oz.) skinless, boneless chicken
breast halves
1⁄8 tsp. salt
1 tbsp. basil
1⁄4 tsp. crushed red pepper
1⁄4 cup minced green bell pepper
4 3⁄4 oz. part-skim milk mozzarella
cheese sticks
2 tbsps. fat-free Italian dressing
1⁄8 tsp. paprika
1⁄4 cup dry bread crumbs
1⁄3 to 1⁄2 cup chopped cooked shrimp
2 tbsps. lemon or lime juice
8 large eggs
1⁄4 tsp. Coleman’s dry mustard
3 tbsps. Hellmann’s mayonnaise
1⁄2 tsp. cider vinegar
Bottled horseradish
Salt
Freshly-ground pepper
Chopped fresh chives or parsley
4 cups finely-chopped fresh broccoli
1 cup celery
1 cup red seedless grapes
1 cup green seedless grapes
8 slices bacon,
crisp-cooked and crumbled
1⁄2 cup sliced scallions
1 cup mayonnaise
1⁄4 cup sugar
2 tbsps. cider vinegar
1⁄2 tsp. pepper
1⁄2 tsp. curry powder
2⁄3 cup slivered almonds
Combine the broccoli, celery, red grapes, green grapes, bacon and scallions in a large salad bowl and toss to combine. Mix together in a small bowl the mayonnaise, sugar, vinegar, pepper and curry powder.
Add to the broccoli mixture and toss to coat. Sprinkle with almonds just before serving.
1 lb. linguica
3 lbs. mussels, cleaned and debearded
4 1.5 lb. lobsters
4 ears corn, husked
1 can beer or 1⁄2 cup water
3 lbs. littleneck clams
1 1⁄2 lbs. new potatoes
1 lb. bacon
Optional seasonings: bay leaf, basil, oregano and garlic
1⁄2 cup (1 stick) unsalted butter
6 cloves garlic, minced
1⁄2 cup chopped fresh parsley
1⁄4 cup packed fresh basil leaves, cut into fine shreds
24 littleneck clams, shucked and meat finely chopped (Save shells and scrub to remove any grit) or 2 eight-ounce cans chopped clams, drained
2 cups fresh French bread crumbs
1 cup freshly-grated Parmesan cheese
1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. almond extract
2 cups flour, sifted
2 tsps. baking powder
1⁄2 tsp. salt
1 can cherry-pie filling
3 tsp. butter softened
1⁄4 cup brown sugar
1⁄4 cup flour
3⁄4 cup chopped nuts,
sliced almonds are nice (optional)
M.R. Stanton writes about food, wine and travel for Nantucket Today.