There’s something about the beach that allows me to really appreciate the summer. The breeze tosses my hair around and the sound of the crashing waves soothes me as the sand exfoliates and warms my freshly manicured feet. No longer are we stuck in the drudgery of daily life, where everyone is forced to wear uncomfortable clothing in excessive heat and humidity. We trade our work attire for flowing sundresses and muslin wraps.
Whenever I go to the beach, I have a tendency to wake up ridiculously early. I don’t know why. Maybe it’s just to have a moment of tranquility before everyone else wakes. Perhaps it’s just the sun rising so early. Maybe I’m just a morning person. Either way, there’s always time in the morning at the beach to make my favorite summer treats. I like it because it’s casual and just what I need. Some people wake up and have fresh fruit and water. I am not one of those people. I like protein so I’m not hungry twenty minutes after eating and coffee so I don’t doze off on the job. Running after children anywhere is hard work, especially on the beach.
One of my favorite things in the world is this coffee drink. It’s just regular drip coffee that’s been frozen after pouring in an ice-cube tray and then blended with whole milk, sugar and a couple of tablespoons of light chocolate syrup. Absolute heaven. Top with fresh whipped cream and I’ve completely outdone myself, in my humble opinion. So simple, yet exactly what I need for a hot day pick me up, no matter where I am. Caffeine and sugar, yes. Delicious? You bet.
The popover is just a simple popover with just a pinch of cinnamon and sugar. Sometimes I’ll go savory and add some cheddar and chives, but I was in a sweet mood this morning. The sun is finally shining…and I can’t wait to go to the beach.
Coffee (chilled or room temperature)
1/2 cup whole milk
2 tablespoons light chocolate syrup
1 tablespoon sugar (or more if you prefer)
Whipped Cream (for the top)
Pour coffee into ice-cube tray and place in freezer for about 2 hours, or until frozen. In blender combine milk, chocolate syrup and sugar. Drop the coffee ice cubes in blender and blend until smooth. Top with whipped cream. Enjoy.
(adapted from a recipe by Ina Garten, Barefoot Contessa)
1 1/2 tablespoons unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups flour
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 1/2 cups milk, at room temperature
Preheat the oven to 425 degrees F.
Generously grease 12 cup popover pan or 4 oven safe mugs placed on a baking pan with butter. Place in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for 30 minutes without opening the oven door. Serve piping hot from the oven with butter and jam or fruit and honey.