Nantucket Salad

By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Social

If I were to take everything I love about Nantucket and put it in a bowl it would taste just like this.

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Nantucket Salad
(lobster, grilled corn, new potatoes, lettuce, radish + lemon vinaigrette)
serves 4

What you need:
3 lemons, 1 quartered and 2 halved
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
Flake sea salt
Freshly ground black pepper
1 pound new potatoes, boiled until al dente, chilled and quartered
4 ears corn, grilled or boiled and kernels removed from the cob.
4 radish, thinly sliced
2 pounds lobster, cooked and shelled (I purchase my lobster from Beals in Southwest Harbor Maine)
6 cups of salad greens (I used a mix of butter lettuce and arugula)

What to do:
1. Make dressing: In a small bowl, whisk together juice from 3 lemons, mustard and olive oil. Salt and pepper to taste. Set aside.
2. Make salad: In a large mixing bowl, add the potatoes, corn, radish, lobster and greens. Whisk the dressing again and pour over the salad. Gently toss to coat. Serve with lemon wedges.
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Sprinkle Cake Pops

By Libbie Summers
Assisted by David Dempsey

I’ve never met a single bored sole that didn’t enjoy a festive cake pop during the second hour of watching an expectant mother open baby gifts at her shower. 
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Sprinkle Cake Pops
makes 12

What you need:
1 single layer of a 9″ prepared cake (I used this recipe)
Homemade vanilla buttercream frosting (I used this recipe)
1 large bag white candy melts
12 cake pop sticks/sucker sticks
Libbie Sprinkles
What to do:
1. Line a small baking sheet (one that will fit in your freezer) with wax paper and set aside.
2. In a large bowl add the cooled cake and break apart until it resembles fine crumbs
3. Using your hands (I’ve found it’s the best way), mix in frosting (a LITTLE at a time) until the mixture can JUST hold together.
4. Use a mini scoop to scoop out the cake mixture. Roll into a ball. Place ball on the prepared baking sheet. Continue until all the cake mixture is used.
5. Melt 1/3 cup of the candy melt in the microwave.
6. Working quickly, dip the tip of a cake pop stick into the melted candy and insert into the center of a cake ball (about halfway in). Repeat with remaining cake balls and sticks.
7. Freeze for 30 minutes.
8. Place all your sprinkles in small dishes so you are ready for decorating!
9. Have a piece of styrofoam or a card board box turned upside down at the ready to hold your finished cake pops while they dry.
10. Melt the remaining candy melt in a deep bowl (you’ll want it deep enough to submerge the cake ball).
11. Working one at a time, hold the cake pop stick and dip a chilled cake pop into the candy melt until covered. Let the excess drip off by swirling the pop.
12. Decorate with #libbiesprinkles while the candy is still wet.
13. Poke a hole in the styrofoam or box and place the bottom of the cake pop stick in it to hold the cake pop upright.
14. Allow to dry!
15. Once dry, you can cover with clear plastic bags and tie with a ribbon or display in glasses filled with sprinkles for a fun dessert table!
Pro Tips: 
•YES, you could use a store bought cake mix and store bought frosting. It’s not my thing, but you do you.
•Add food coloring to the candy melt before dipping.
•Mix and match your cake and frosting. There is no wrong combination. If you like it as a cake then you will like it as a cake pop!
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Pool Party Cake (Recipe)

By Libbie Summers
Assisted by David Dempsey

Three layers of delicious cake colored in an ombre of “country club” blues. Butter cream frosting, sides covered in Swim at Your Own Risk sprinkles, white gum balls and miniature pool floats. Quite possibly the most adorable, delicious and easy to decorate cake in all the land.

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Pool Party Cake
serves 20

What you need: 
2 cups cake flour
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
1 cup milk
1 teaspoon vanilla paste (can substitute extract)
1/2 teaspoon almond extract
Blue food coloring gel in three different colors (I used a turquoise, cornflower and royal)
Vanilla Buttercream Frosting (recipe to follow)
Swim at Your Own Risk Sprinkles
White gum balls or other white candy balls
Small pool float toys (I bought mine HERE)

What to do: 
1. Preheat oven to 350 degrees F. Spray three 9-inch cake pans with non-stick baking spray and set aside.
2. In a large mixing bowl, sift together the flours, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar. |
4. Add the eggs one at a time until fully incorporated.
5. Add flour mixture alternating with the milk JUST until smooth (don’t overbeat).
6. Stir in the extracts.
7. Divide mixture evenly between 3 bowls. Add a little of the different food colorings into one of each of the bowls (each bowl will only have one color in it). Stir until well mixed. Add additional food coloring as needed to achieve the color you like. I liked mine super saturated, so I added enough to achieve that.
8. Pour each color of batter into one of the prepared pans and bake until tester inserted in the cake comes out clean (about 20-25 minutes). Allow to cool before removing from pans.
9. Frost cooled cakes with Vanilla Buttercream Frosting and decorate with sprinkles on the side (watch video below for sprinkling the sides of a cake and final decorating), gumballs on the top and pool float miniatures floating on the sea of gumball bubbles!

Vanilla Buttercream Frosting
yields about 5 cups

Ingredients:
2 cups (4 sticks) butter, room temperature
6 to 8 cups confectioner’s sugar, sifted
1/2 teaspoon salt
1 tablespoon vanilla paste (can sub vanilla extract)
4 to 8 tablespoons milk
copper colored food coloring (or any color you like!)

Directions:
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add 6 cups of the confectioner’s sugar. Add the salt, vanilla paste and 4 tablespoons of milk. Beat for 2 minutes. If the frosting is too thin, add more of the sugar (1/2 a cup at a time). If the frosting is too thick, add more of the milk (1 tablespoon at a time). Stir in a little food coloring at a time until you get your desired color. Refrigerate the frosting for a few minutes before using.
*Vanilla sugar is sugar that has been with a vanilla bean in a jar for a few weeks imparting a mild vanilla flavor
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Watch the video here for easy decorating!

Pool Party Cake (VIDEO)

By Libbie Summers
Assisted by David Dempsey

Whether your pool is blow up, bath tub or Olympic-sized, it’s the perfect size to celebrate summer. I love this simple cake decorating technique for the centerpiece for any summer party…especially one pool side.

Hot Guava Dipping Sauce

by Libbie Summers
Assisted by David Dempsey

I tasted more than my share of delish BBQ this weekend in Memphis #wcbcc18 , but what I didn’t taste was a dipping sauce this unique and CRAZY GOOD!!!! I love it with ribs or even as a sandwich spread. Made in under 5 minutes in a blender!! 🧡Hot Guava Dipping Sauce. Just in time for your Memorial Day cookout. “Honey, come and get a rib!”

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Hot Guava Dipping Sauce
Makes 1 serving

Ingredients
1 C Fresh Orange Juice
2 tbsp Apple Cider Vinegar
Juice of 2 Limes
1/2 Scotch Bonnet Pepper
1 C Coconut Flakes
8 oz Guava Paste

Add ingredients to blender and blend for 5 minutes.

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