STRAWBERRY
BEER COCKTAILS
Combine 1½ cups quartered
strawberries, 3 tablespoons
sugar and 2 tablespoons
white vinegar in a pitcher.
Muddle with a wooden
spoon, then let stand until
the sugar dissolves, about
10 minutes. Add two
16-ounce cans chilled lager,
4 ounces elderflower liqueurLEMON CUSTARD PIE ACTIVE: 30 min l TOTAL: 5 hr l SERVES: 8 to 10
FOR THE CRUST
1 sleeve saltine crackers
(about 40), crushed
½ cup sweetened shredded coconut
3 tablespoons sugar
¼ teaspoon kosher salt
1 stick unsalted butter, cut into
small pieces, at room temperature
FOR THE FILLING
2 medium lemons, washed well
1 14-ounce can sweetened
condensed milk
4 large egg yolks
FOR THE TOPPING
1 cup cold heavy cream
1 tablespoon sugar
1.Make the crust: Preheat the oven toand salt in a food processor until finelypulse until the crumbs begin to clumpis browned around the edges and lightly
browned on the bottom, 15 to 18 minutes.
Remove to a rack and let cool slightly.
2.Make the filling: Remove the peel from
1 lemon using a vegetable peeler, removing
just the peel and not the pith. Transfer
the peel to a food processor. Remove the
peel from the other lemon and discard
the peel. Cut off the white pith from both
lemons; chop the flesh, removing any seeds,
and add the flesh to the food processor along
with the condensed milk. Puree, scrapingthrough a fine-mesh sieve into a bowl,
pressing it through with a rubber spatula.
Pour over the crust and gently wiggle
to distribute the filling. Bake until the
filling is set but still slightly wiggly, about
20 minutes. Transfer to the rack and let
cool 1 hour, then refrigerate until chilled,
at least 3 hours.
3.Just before serving, make the topping:
Beat the heavy cream and sugar in a
bowl with a mixer on medium speed until
medium peaks form. Serve with the pie.SHRIMP SCAMPI ROLLS
ACTIVE: 30 min lTOTAL: 30 minl MAKES: 6
6 tablespoons unsalted butter,
at room temperature
5 cloves garlic, minced
Kosher salt
6 top-split hot dog buns
2 tablespoons extra-virgin olive oil
1¼ pounds medium shrimp,
peeled and deveined
¼ cup dry white wine
1 teaspoon grated lemon zest,
plus 2 tablespoons lemon juice,
plus lemon wedges for serving
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Butter lettuce leaves, for serving
1.Mix the butter, garlic and ½ teaspoon salt
in a small bowl. Spread 2 tablespoons of the
garlic butter on the flat outsides of each bun.
Heat a large nonstick skillet over medium heat.
Add the buns and toast until golden brown,
about 3 minutes per side. Remove to a plate
and wipe out the skillet.
- Heat 1 tablespoon olive oil in the skillet over
medium-high heat. Add half of the shrimp
in a single layer and season with salt. Cook
until lightly colored on the bottoms, about
45 seconds. Add 1 tablespoon of the garlic
butter and cook, tossing, until the shrimp are
coated but not fully cooked, 20 to 30 seconds.
Transfer to a plate along with any juices from
the pan. Wipe out the skillet and repeat with
the remaining 1 tablespoon olive oil, shrimp
and 1 tablespoon garlic butter.- Add the wine, lemon zest and juice and red
pepper flakes to the skillet; carefully pour in
any juices from the plate of shrimp. Cook over
medium-high heat until reduced to about
1 tablespoon, 1 to 2 minutes. Return the shrimp
to the skillet and cook, stirring, until cooked
through, 15 to 30 seconds. Remove from the
heat and stir in the remaining garlic butter and
parsley. Season with salt. - Line each hot dog bun with lettuce leaves
86 FOOD NETWORK MAGAZINE ●JUNE 2020
and fill with the shrimp; drizzle with some of
the pan juices. Serve with lemon wedges.350 '. Pulse the saltines, coconut, sugarground. Add the butter and continue totogether. Press the mixture int o the bottomand 2 teaspoons bitters.
Serve over ice. Serves 6.and up the sides of a 9-inch pie plate (the down the sides. Add the egg yolks and
crust will be thick). Bake until the crust process until combined. Strain the filling