The Fourth of July is just days away, and we’re celebrating by officially announcing the publication of The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England by Karen J. Covey. This beautiful cookbook highlights the epicurean heritage of Southern New England with a fresh, simple twist on traditional fare. Taking cues from local culinary history and agriculture, The Coastal Table features recipes for casual beach days, sophisticated outdoor entertaining, and simple, everyday meals. (See our July digital calendar for more inspiration!)
Karen Covey is a personal chef, food writer, and recipe developer. She is the creator of the site Gourmet Recipes for One, and her articles and recipes have been featured in the Boston Globe Magazine, edible South Shore, Whole Foods Market magazine, and on the website Local in Season.
To mark the occasion, we’re sharing a special recipe from Karen that’s perfect for your holiday cookout. Start by making these delicious homemade ice cream sandwiches, then add red, white and blue sprinkles for a patriotic twist!
homemade ice cream sandwiches
1 cup (2 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons powdered sugar, sifted
1 cup cocoa powder, sifted
1 teaspoon vanilla extract
1 extra large egg white
1 cup whole-wheat pastry flour, sifted
1/2 cup flour, sifted
1/2 teaspoon kosher salt
1 quart vanilla ice cream
1. Using a stand mixer, cream butter until light and fluffy. Add powdered sugar and mix again. Add cocoa powder, vanilla and egg white and mix again.
2. In a medium bowl, combine flours and salt. Slowly add to butter mixture until well combined. Turn dough out onto a lightly floured surface and form into a ball. Flatten slightly and wrap dough in plastic wrap. Refrigerate for 1 hour.
3. Preheat oven to 350°F.
4. Using a lightly floured rolling pin, roll dough out until 1/4-inch thick. Using a 2 1/2-inch round cookie cutter, cut dough into rounds and place on baking sheet lined with parchment paper. Roll out remaining dough and continue until finished (makes about 20 cookies). Bake for 7-10 minutes. Remove cookies and cool on a wire rack. Once completely cooled, place in a single layer on a parchment-lined baking sheet in freezer until ready to use (slightly frozen cookies will be easier to handle).
5. When ready to assemble, place a small scoop of slightly softened ice cream on underside of one cookie. Gently press another cookie over ice cream, forming a sandwich. Repeat with remaining cookies. Roll edges of each cookie sandwich in sprinkles (or apply by hand), and freeze ice cream sandwiches until ready to serve.
Makes approximately 10 sandwiches.
“This book is pure inspiration! It has been beautifully created … the photos and commentaries on various southern New England places are equally informative and alluring. I don’t think there is a recipe in it that I wouldn’t want to try! We may be eating (and drinking) from The Coastal Table for the rest of the summer (at least). BRAVO!” Lydia Hart, Westwinds Bookshop, Duxbury, Massachusetts
The Coastal Table is available for pre-order through our website for $27 until July 31st, as well as through Amazon. Books will be coming to a bookstore near you soon! (Let your local indie and B&N know that you’re looking for it!) All Union Park Press titles are available to the trade through Pathway, Ingram, and Baker & Taylor.