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Mace and Crown | May 24, 2018

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Epicurious Eats: Summer

Epicurious Eats: Summer

Everybody can feel it. Classes are coming to an end, projects are due, and exams are underway, but it’s what comes after that everyone is counting down until, summer. To help aid you in this wonderful transition from stress to relaxation, these meals will provide you, your family, and your friends, with some great memories at the table.

Breakfast- Breakfast Banana Split


  1. One banana
  2. Greek yogurt
  3. Sliced strawberries
  4. Nutella
  5. Chopped nuts, toasted


Slice the banana lengthwise and place in a bowl.  Add two scoop of yogurt with an ice cream scooper. Add the sliced strawberries. Heat some Nutella in the microwave for about 10 seconds.  Drizzle over the sundae. Add toasted, chopped nuts. Enjoy your banana split for breakfast!

Lunch- Pesto Cranberry Chicken Salad


  1. Two cups cooked shredded chicken
  2. One half cup light mayo
  3. Two tbs. pesto
  4. Two tbs. dried cranberries
  5. One tbs. chopped walnuts
  6. Croissant or sandwich bread of choice


In a medium bowl, mix together the mayo and pesto. Toss with the chicken, cranberries, and walnuts. Serve on croissants, or hearty honey wheat bread. Enjoy!

Dinner- Tomato Pie


  1. For crust:
  2. Two cups all-purpose flour
  3. One tbs. baking powder
  4. Kosher salt
  5. One fourth tsp. herbes de Provence
  6. Six tbs. chilled unsalted butter, cut into small pieces
  7. Three fourth cup milk

For filling:

  1. Two pound Roma tomatoes
  2. Two thirds cup mayonnaise
  3. One tsp. herbes de Provence
  4. Two tsp. extra-virgin olive oil
  5. Two tbs. chopped fresh basil
  6. One tbs. finely chopped fresh chives
  7. Kosher salt
  8. Freshly ground pepper
  9. Two cup shredded aged Cheddar
  10. One tbs. unsalted butter, melted


Make crust: In a food processor, pulse flour, baking powder, one teaspoon salt, and herbes de Provence until combined. Add butter and pulse. Transfer to a large bowl and add milk, stirring. Knead a few times, until dough comes together to form a ball. Divide dough into two pieces, one slightly larger than the other. Place larger dough half on parchment paper and cover with a second sheet. Roll out dough to create a 12-inch circle that is about 1/4-inch thick. Transfer to a baking sheet and refrigerate until chilled, about 20 minutes. Repeat with remaining dough half, rolling it out to a slightly thinner 12-inch circle. While dough is chilling, preheat oven to 400 degrees Fahrenheit.

Make filling: Bring a large pot of water to a boil. Place a large bowl of ice water in the sink. Use a sharp knife to carefully score a small X in the bottom of each tomato, then plunge into boiling water for 30 seconds. Using a spoon, immediately transfer tomatoes to ice-water bath for about one minute. Transfer to a paper-towel-lined plate to drain. Once tomatoes are cool enough to handle, peel and slice into 1/4- to 1/2-inch-thick rounds; remove seeds and set tomatoes aside. In a small bowl, whisk together mayonnaise and herbes de Provence; set aside. Remove thicker dough circle from refrigerator and fit into a nine-inch pie plate. Trim edges of dough, leaving 1/2-inch overhang all around. Brush dough with oil, and then arrange half the tomato slices in overlapping layers on bottom. Sprinkle with half the basil and chives, season with salt and pepper, and sprinkle with one cup cheddar. Arrange remaining tomatoes over cheddar. Sprinkle with remaining basil and chives, season with salt and pepper, top with herbed mayonnaise, then sprinkle with remaining cheddar. Remove remaining crust from refrigerator and place over the top of tart. Fold overhang under the edge of bottom crust and crimp edges to seal. Brush crust with butter. Bake until crust is golden, 30 to 35 minutes. Transfer tomato pie to a wire rack and let cool for at least 1 hour before serving.

Dessert- Watermelon Cake Pops


  1. Two and a half cups flour
  2. One half cup unsweetened cocoa powder
  3. One tsp. baking soda
  4. One half tsp. salt
  5. One cup butter, softened
  6. Two cups sugar
  7. Four eggs
  8. One cup sour cream
  9. One half cup milk
  10. One oz red food color
  11. Two tsp. pure vanilla extract
  12. Container of cream cheese frosting
  13. One half cup mini chocolate chips
  14. Two cups white candy melts
  15. Two cups green candy melts


Preheat oven to 350 degrees. Sift flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl until light and fluffy. Beat in eggs one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture until  blended. Spoon batter into greased cake pan. Bake 20 to 25 minutes or until toothpick inserted into cake comes out clean. Cool in pans on wire rack for five minutes. Remove from pans, and cool completely. After cake is cooked and cooled completely, crumble into large bowl.  Mix thoroughly with one cup of cream cheese frosting– I used a food processor, and pulsed about four times, trying not to over-blend the mixture.  Add the mini chocolate chips. If your cake balls feel a little dry, add more cream cheese frosting, until the mixture comes together and you can roll balls. Roll mixture into 1.5 inch balls and lay on cookie sheet. Place in fridge, and chill for several hours. Melt candy melts as per manufacturers instructions, starting with the white.  Using a skewer, dip cake pops in chocolate, tap out excess, and lay on parchment paper until firm.  Once they are all firm, repeat using the green candy melts.

Happy Summer!

By Emma Needham

Staff Writer