It was 98 degrees with a heat index of the flames of hell that evening, so the only clothing choice that made sense was a pair of white walking shorts, a breezy t-strap tribal tank from Urban Outfitters, and a pair of snakeskin wedges.
Lobster roll recipe
1/4 cup mayonnaise
2 finely chopped scallions
1 stalk celery, finely diced
1 tbsp lemon juice
1 tsp paprika
3 traditional split hot dog buns
2 tbsp unsalted butter, room temperature
1/3 cup shredded Iceberg or Romaine lettuce
1. In a small mixing bowl combine the lobster meat with the mayonnaise, half the scallions, celery, lemon juice, half the paprika and some salt. Let the mixture sit on the counter for 10 minutes while you toast the buns.
2. To toast the hot dog buns, butter the outside of each bun liberally. Heat a dry skillet to medium-high heat and toast the buns on both sides until golden brown.
3. Once toasted, divide the lettuce between the buns. Top the lettuce with the lobster salad. Sprinkle each roll with the remaining paprika and scallions. Serve warm or room temperature with a lemon wedge.
makes about 14 after batter & cookie sampling
brought to you by very fortunate family ties.
|1/4 c Crisco||2 c flour|
|1 c milk||1/4 c + 1 tbsp cocoa|
|1 c sugar||1.5 tsp baking soda|
|1 egg||1 tsp salt|
|1 tsp vanilla|
And now the creme filling (reminder: it’s not frosting, guys)
1/2 c margarine or butter (room temp is best)
1/2 c Crisco (my mother is insistent that this MUST be Crisco and CANNOT be generic shortening, nor substituted in any way . . . but if you do get it to work with a substitution, please let me know!)
1 c sugar
1 tbsp flour
1 tsp vanilla
1/2 c warm whole milk (20 seconds in the microwave should do it)
Beat with a mixer (stand or hand, your choice) for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and, much like the butter making process, you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect in a way rarely seen outside the confines of uber-processed food with chemicals you can’t pronounce that are not even available to the consumer in their pure form.
As soon as the whoopie cookies are cool, match each whoopie with its closest brother in size—even if yours didn’t all come out the same size, evenly matched whoopies will look much much nicer. Spread some filling on the flat side of one, then place the second on top. Repeat. This does not need to be done immediately before serving, as the filling tends to maintain its consistency surprisingly well, and some (like my mom) would argue that a day-old whoopie pie is even better than fresh. I like them all.
No need to refrigerate, sealed plastic or plastic wrap will keep them fresh.
. . . and that’s it. Congratulations! You just made the best whoopie pies known to man.
Cheers, my lovelies, cheers!