Nina Dohanos, a Sag Harbor food blogger, recreated an heirloom menu as a throwback to the days of dinner parties hosted by her parents, Peter and Marlys Dohanos.
Green Bean and Shallot Salad
Perfect at room temperature or cold from the fridge!
2 lb. clean, local green beans
2 medium shallots, finely diced
1 egg yolk
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. sugar
Juice of 1 one lemon
¼ cup white wine
1 cup olive oil
3 Tbsp. mayonnaise
Trim the beans and cook them in simmering water until they are perfectly cooked, and still have some snap to them. Drain and rinse in ice cold water to retain the color. Once drained well, add to a big bowl.
In a small saute pan, cook the shallots in a bit of olive oil until they are beginning to be translucent. Remove from the heat and add to the beans.
In a separate bowl, make the dressing. First whisk the egg yolk, mustard, garlic, and sugar together. Next add the lemon and wine. Slowly add the olive oil, and keep whisking to emulsify the dressing. Lastly, whisk in the mayo.
To serve, toss the beans in the dressing, and then arrange on a platter.
Frozen Chocolate Mousse
Make this rich and silky dessert a day ahead, or even a week ahead.
For the crust:
1 1/2 boxes of Famous Chocolate Wafer cookies
8 Tbsp. melted butter
1 Tbsp. sugar
For the mousse:
1 Tbsp. dry instant coffee
½ cup hot water
1 ¼ cup granulated sugar
12 oz. semisweet chocolate
4 large egg yolks
3 cup whipping cream
Pinch of salt
Crush the wafers in a food processor, and add the melted butter and sugar. Press the crumbs into a springform pan, and use the bottom and side of a measuring cup to make them flat and even. Set the crust aside.
In a medium-size pot, add the coffee to the hot water, and mix well. Next, on low heat, add 1 cup of the sugar, and mix well until sugar is melted. Next add the chocolate and salt, and stir until melted and smooth. Remove from the heat. Whisk one egg yolk into the chocolate mixture at a time until all four are mixed in. The chocolate should be shiny and thick.
In another bowl, whip the cream and the remaining sugar until it becomes beautiful, stiff whipped cream. And a little chocolate mixture and fold it in. Then slowly add the rest of the chocolate a little at a time and fold it into the whipped cream until mixed.
Pour the chocolate mixture into the cookie crust and smooth the top. Cover the springform pan with plastic wrap and put the pan in the freezer for at least 8 hours.
To unmold, run a sharp knife around the edge of the pan before opening the spring.
Serve with fresh summer berries.