WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/128547

Contents of this Issue


Page 179 of 207

food & wine "combine fun foods and simple recipes" The food need not be elaborate or expensive, either. SUSAN A. LANE'S FABULOUS LEMON SQUARES Lane chose the word "fabulous" to describe this recipe because she says "Typically at the beach, people are busy doing other things and it makes the best lemon bars she has ever eaten. they're not all ready to eat all at once. Food does not have to be the 11∕2 cup flour Finely grated rind of 1 lemon 1 tsp. baking powder focus," says personal chef Hope Helmbrecht of Hope in the Kitchen. 1 ∕2 tsp. salt ∕2 cup fresh lemon juice ∕3 cup butter 1 1 (14 oz.) can sweetened What Helmbrecht does recommend is finding foods that are easy to 2 1 cup dark brown sugar pack and require little assembly on a beach blanket. "Include as many condensed milk finger foods as possible. This cuts down on utensil requirements and n makes it easier to accommodate a flexible eating schedule." 1 cup old-fashioned (not instant) oats Preheat the oven to 350 degrees. Butter a 9 -by-13-inch baking dish. n Some of her favorites include lightly-dressed greens wrapped in a In a bowl, sift together the flour, baking powder, and salt. n In another bowl, stir together the condensed milk and lemon rind. Slowly add the lemon juice, stirring constantly so it doesn't curdle. Set aside. slice of prosciutto, vegetables and hummus (vary the recipe by replac- n In a third bowl, using an electric mixer, cream the butter. Add the brown sugar and beat well. Add the flour mixture and mix until thick. Use a ing chickpeas with white beans, black beans, or even parsnips), and spoon to stir in the oats. anything that can be served on a skewer. n Sprinkle a little more than half of the flour mixture in the prepared 123RF STOCK PHOTO baking dish. Pat firmly with your hands to make an even layer. Spread the condensed milk mixture in an even layer over the top. Sprinkle with the remaining flour mixture. n Bake for 30 to 35 minutes or until top is golden brown. Cool in the pan. Refrigerate for at least 1 hour. Cut into squares and serve or pack for your picnic. Makes 24 squares Hembrecht also suggests that you challenge yourself to combine fun foods and simple recipes into dishes that you normally wouldn't make at home. For example, roll your favorite sandwich filling into a wrap that you then cut into bite-sized pieces. If you have access to a bonfire, bake your favorite cookies, then bring marshmallows to toast and squish in between two cookies. "A menu should be refreshing and not heavy, with no mayonnaise- DREAMBIGPHOTOS / 123RF STOCK PHOTO We l l e s l e y We s t o n M a g a z i n e | s u m m e r 2 0 1 3 based items. When it's hot, you usually don't have much appetite for meat. A nice salad sounds better," says caterer Susan Lane of Susan A. Lane Events. Watermelon wedges or frozen grapes can fill out the meal. Brownies or other bar cookies can also be frozen in advance so they will stay cool when served. Frozen candy bars with a filling, such as Milky Way or Three Musketeers, also make a fun treat. Lane remembers her mother making pepper sandwiches to bring on family outings to the beach. She started by sautéing green peppers in oil with garlic, tomato sauce, and eggs, then letting the mixture cool 178

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - SUMMER 2013