Moon Lake Ladies Dinner with Chef Jason Jones

It’s a well-planned get-together on the calendar every month. The Moon Lake Ladies, a group of 12 women who live at Moon Lake year round, gather at different homes to share a fabulous meal and, weather permitting, a sunset cruise along the picturesque lake. “As neighbors and friends ‘in the same boat,’ these ladies rely on each other,” says Lana Zepponi, designer and co-host, whose parents built a home on Moon Lake. “They lend an egg, share homegrown tomatoes, feed each others’ pets, or pick up extra groceries to save trips to town.”

At the Zepponi home, the Moon Lake Ladies hosted as Guest of Honor Chef Jason Jones who planned the summer menu, prepared everything from scratch in the kitchen and joined the ladies at the table.  Inspired by summer’s bounty of fresh garden vegetables and herbs, the extensive menu is bursting with bright flavors from start to finish.

Mojitos
Juice of 15 limes
30 fresh mint leaves
2 cups simple syrup*
2 cups white rum
Club soda, chilled

Shred mint leaves and put in empty pitcher. Fill pitcher with ice, then add rum, simple syrup, lime juice and club soda to fill. Stir well and serve. Garnish glasses with mint leaves.
*1 cup sugar and 1 cup water brought to a boil and cooled completely.

Watermelon Cubes with Balsamic Reduction and Mint

1 red seedless watermelon
1 yellow seedless watermelon
2 cups aged balsamic vinegar
1/2 cup sugar
6 sprigs thyme
2 bay leaves
1 shallot, diced
10 cracked peppercorns
40 leaves of mint
Balsamic reduction:

In medium non-reactive saucepot add balsamic vinegar, sugar, thyme, bay leaf, shallots and peppercorns. Bring to a boil and reduce heat to a slow boil. Reduce mixture until bubbles are the size of dimes. Remove from heat, allow to cool. Strain liquid through a fine sieve and transfer into a squirt bottle.
 
Watermelon cubes:
Cut off the end of the watermelon and use the flat end to stand the watermelon on end. Cut the vertical sides to create a large square and trim opposite end last. (Some melon will be wasted but you can scrape out the extra and have a snack while you cook.) From the large square cut the melon into 1-inch by 1-inch cubes. Using a small melon baller, make a small dimple in each of the cubes to hold the reduction. Arrange cubes on serving platter, alternating colors of melon. Fill the dimples in the cubes with the balsamic reduction.
 
Chiffonade of Mint:
Stack 10 leaves of mint on top of each other and roll up lengthwise forming a tight cylinder. Using a sharp paring knife slice as thinly as possibly through the cylinder forming small threads of mint. Repeat with the remaining. Sprinkle the mint threads generously over the platter of watermelon cubes.
 
 

Sea Bass Ceviche in Lime Cups
A standard practice when making hors d’oeuvres is to provide two or three pieces per person. Yields 30 ceviche cups.
 
3 pounds Pacific white sea bass, cut into small cubed pieces
4 jalapeño peppers, finely diced, seeds and ribs removed
2 orange bell peppers, diced
2 red bell peppers, diced
4 cloves garlic, minced
1 handful cilantro leaves, roughly chopped

Scrape out insides of limes with a small spoon over bowl to save the juice and segment. Cut a very small flat spot on the ends of the lime so the cup will stand up when served. Squeeze segments through a strainer to extract all juice and discard pith. In a glass bowl combine lime juice, bass, jalapeños, bell peppers, garlic, red onion, cucumber, olive oil, salt and pepper. Refrigerate for 4 hours, stirring occasionally. Add cilantro to bowl and toss about an hour before serving. Scoop ceviche into lime cups with a slotted spoon to strain out some of the juices. Arrange on serving platter. Demitasse spoons work well to serve these appetizers, but they can be tipped and sipped right out of the lime peel.

Spinach and Arugula Salad with Artichokes, Prosciutto, Red peppers, White Beans, Shaved Pecorino and Meyer Lemon Vinaigrette

8 cups fresh spinach leaves
8 cups arugula
1/2 red onion, slivered lengthwise
4 red peppers, julienned, seeds and ribs removed
2 cups white beans, soaked in cold water overnight the day before cooking
2 bay leaves
1 pinch dry thyme
2 tablespoons lemon juice
1/3 cup olive oil
24 baby artichokes, halved lengthwise
4 ounces paper-thin sliced prosciutto, cut into thin stripes
Pecorino cheese, for garnish
 
White Beans:
In a medium saucepan add beans, thyme, bay leaves and five cups water. Bring water to a warm temperature and add salt to water until it tastes slightly saltier than you would like the beans to taste. Continue to heat water to a boil and then reduce to simmer. Cook beans until tender, but not mushy. Drain and reserve. Can be done a day in advance.
 
Grilled baby artichokes:
Place artichokes in a medium mixing bowl, toss with 1/3 cup olive oil, 2 tablespoons lemon juice and a generous sprinkling of salt and pepper. Place on medium-hot charcoal or wood grill fire. Cook leaf side up for several minutes and then flip, cooking until a toothpick slides easily through the heart. Remove outer leaves before serving warm or at room temperature.
 
To make vinaigrette:
Combine juice from lemons, lemon zest, mustard, shallot, thyme and honey in medium mixing bowl. Slowly add olive oil while whisking. Add salt and pepper to taste.

In a serving bowl combine arugula, spinach, onions, peppers, cooked beans and artichokes. Coat with vinaigrette and toss. Top salad with prosciutto and shaved pecorino cheese to finish.
 
Meyer lemon vinaigrette:
4 Meyer lemons (or regular lemons)
Zest from two lemons
1 tablespoon Dijon
1 shallot, finely diced
5 sprigs fresh thyme leaves pulled from the stems
1 ounce honey
2 cups olive oil
Salt and pepper to taste

Seared Diver Scallops with Julienned Summer Vegetables, Wild Mushrooms and spinach in soy miso broth

30 diver scallops
1 pound spinach
3 zucchini
3 squash, julienned in long strips
1/2 pound each shitake and crimini mushrooms, sliced
4 cloves garlic, minced
1 pound spinach
6 cups water
1/4 cup mushroom soy sauce
1/2 cup roughly sliced gingerroot (skin on)
6 scallions, very thinly sliced
1/4 cup white (sweet) miso
Rice wine vinegar to taste
1 tablespoon sesame oil
 
To make broth:
Bring 6 cups water to a boil. Add mushroom soy sauce and gingerroot; reduce to simmer. Ladle one cup of broth into separate bowl and combine with miso. Stir well and return to larger pot. Season with salt and rice wine vinegar to taste. Scoop out ginger pieces with slotted spoon. Simmer broth for 15 minutes, but do not bring back to a full boil after miso has been added.
 
To prepare scallops:
In a large nonstick skillet, add 2 tablespoons of canola oil and heat to medium-high. Dry scallops with a paper towel to insure scallops brown properly. Season scallops on both sides with salt and pepper. Place half the scallops in pan and cook on one side until the scallops are golden brown and the color starts to creep up the side of the scallop. Turn scallops over and repeat process. Cook about 5 minutes total. Repeat with remaining scallops. Place scallops on a cookie sheet and hold in warm oven.

In another large skillet, add 2 tablespoons olive oil and heat to medium-high. Add garlic and cook for about 20 seconds, then add spinach. Stir until wilted and season. Add 1/2 cup water and season with salt and pepper to taste. Place spinach in center bottom of large warm serving bowl. Sauté mushrooms in canola oil and season with salt and pepper. When cooked add to serving bowl. Place raw zucchini and squash into serving bowl. Bring broth back to a simmer and pour over spinach, squash and mushrooms. Broth will cook squash. Finish by topping with the cooked scallops and garnish with thin sliced scallions.
  
 

Coriander and mustard seed rubbed Lamb Loin with Herbed Mediterranean Couscous and Raita

3 lamb loins
1/2 cup olive oil
Salt and pepper
1/2 cup whole grain mustard
Ground coriander
Canola oil, for searing

Preheat oven to 450 degrees. Lightly brush lamb loins with olive oil and sprinkle liberally with salt and pepper. Rub loins with whole grain mustard and lightly coat with coriander. In a large skillet, brown outsides of lamb loins in canola oil over medium-high heat. When brown, move to greased cookie sheet or sheet pan. Separate all loins equally on pan and transfer to oven. Cook until internal temperature reaches 132 degrees. Remove from oven and allow to rest, loosely tented under aluminum foil. Slice thinly just before serving.
 
Raita:
4 medium seedless cucumbers
Ground cumin to taste
6 cups plain yogurt
4 cloves garlic, peeled and minced
1 bunch fresh cilantro, chopped
Salt, pepper, paprika and cayenne pepper to taste

Peel cucumbers. Dice three cucumbers and grate the fourth. Combine cucumbers, yogurt, cumin, garlic and cilantro in mixing bowl. Mix well and season with salt, pepper, paprika and cayenne. Spoon over lamb.

Roasted Heirloom Tomatoes Stuffed with Fava bean and Sweet Corn Succotash

2 cups shelled fava beans
2 large ears of corn, kernels cut off the cob (about 3/4 cup)
12 firm medium-sized heirloom tomatoes
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 medium red bell peppers, diced
Small handful chives, cut small

Heat oven to 425 degrees. Bring large pot of water to a boil. Add salt to water until it is salty like seawater. Add corn and fava beans; boil for about 3 minutes until done. Drain and place in bowl to hold.

Cut out a cone shape in top of each tomato. Brush tomatoes with olive oil and season with salt and pepper. Place on sheet pan and roast for 6 minutes. Remove cone and spoon out inside of tomato.

In a large sauté pan, heat olive oil. Sauté bell peppers for about 3 minutes. Add beans, corn and butter. Season with salt and fresh ground pepper and finish with chives. Fill tomatoes with succotash and serve.

Baby Red Potato Mash with Chives and Truffle oil
6 pounds ‘B’ size red potatoes, quartered
Salt, pepper and white truffle oil to taste
1 1/2 cups whole milk
1 cup whipping cream
3/4 pound unsalted butter
Small cut chives

Boil potatoes in a stock of salted water until a knife easily slides through. Drain in colander. In a separate pot, heat milk and butter to a simmer. Place drained potatoes in a large bowl and add part of the milk and butter mixture. Mash with potato masher, adding butter/cream until they are soft and creamy. Add salt and pepper to taste. Potatoes need a lot of salt so go for it. Finish with truffle oil and chives. Remember that a little truffle oil goes a long way! Serve hot.
 
 
 
Lemon Chiffon Pie
Crust:
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup water
           
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
           
Roll out dough on a floured surface. Do not over work dough. Roll until it extends 3/4 inch outside of the rim of the pie pan. Lift dough into pan and use thumb and forefinger to make decorative ridges on the perimeter of the crust. Allow to chill for an hour. Lay an 11-inch circle of parchment into the pie pan and fill with beans to weight the paper. Bake in 425 oven for about 20 minutes. Remove beans and paper and continue to cook until golden brown. Remove from oven and cool.
 
Pie Filling:
4 eggs, separated
2/3 cup sugar, divided
1/4 cup fresh lemon juice
1 1/2 teaspoons lemon zest, finely grated
1 1/2 teaspoons powdered gelatin
1/3 cup water
Sweetened whipped cream, for garnish
           
In a mixing bowl with a whip attachment, whisk egg yolks and 1/3 cup sugar until fluffy. Add the lemon juice and zest. Place the bowl over a saucepan of simmering water and cook, whisking until thickened, about 7 to 8 minutes. Meanwhile, sprinkle the gelatin over cold water and dissolve. Remove the yolk mixture from the heat; whisk in gelatin until dissolved. Place mixture over an ice bath and stir with a rubber spatula to cool. Once at room temperature, remove from ice bath and let sit.
           
Meanwhile, place egg whites in a clean, dry bowl and whip on medium speed until foamy. Turn up to high and continue whipping until soft peaks form. Gradually add remaining 1/3 cup sugar and whip until glossy and sugar has dissolved. Fold 1/3 of the whites into the lemon mixture; then fold in the remaining whites in 3 batches.
           
Pour the mixture into the cooled pie shell and smooth the top. Let pie set for 2 hours. Spread whipped cream over the top of the pie before serving.  DM