Today on DelmarvaLife –
Last week, we met Adam Diehl of Ocean Pines. Adam is a fifteen year old boy who decided to bear crawl for a mile as a fundraising effort for a family friend, Addie Lapinski, who is battling a difficult cancer. Today, we talk with Addie and her family to hear all about Addie’s story and what this fundraising effort means to them.
As the weather starts to heat up so are those summer activities. Yesterday, we talked about taking a boat ride down the Pocomoke River. Well, we have another summer suggestion and it’s a pretty common one: the beach! However, many of us may be concerned about how COVID and the beach are mixing. We talk with Ocean City Beach Patrol Captain, Butch Arbin, to find out the measures they’re taking to keep everyone on the beach safe.
Last fall we sat down Josh Poore, Administrator for the Phillips Wharf Environmental Center to talk about the groups effort to save the Chesapeake Bay through outreach and education. Unfortunately, the doors were closed to the center due to COVID. Along the way, they’ve been getting help from unique ambassadors, certain turtles and fish. But now, they’re in need of some human help. We talk with Josh Poore to find out how we can support the center.
Recently, we’ve checked in with Crisfield, Berlin, Milton, and Pocomoke to find out all the exciting events happening and how the towns have been holding up through COVID. Today, we’re checking in on beautiful Princess Anne. We talk with Carrie Samis, Manager of Main Street Princess Anne, to find out some of the things going on in the town.
Chef Andrew Boyle from Bethany Blues is here and he’s brought along someone special, his daughter Olivia! Together, they’re making Strawberry Shortcake and Biscuits. Check out the recipe below:
STRAWBERRIES + WHIPPED CREAM
4 cups quartered strawberries
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
1 teaspoon strawberry extract
1 cup (240ml) heavy cream
3 cups (375g) all-purpose flour
1/4 cup (50g) granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup (180g) unsalted butter
1 cup (240ml) cold buttermilk
2 Tablespoons (30ml) heavy cream
Turbinado cane sugar, for sprinkling
Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
Make the biscuits: Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. (I didn’t re-roll my scraps– that’s why you only see 9!)
Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching– see photo above.)
Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and strawberry extract on medium-high speed until soft-medium peaks form, about 3 minutes.
Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
We have a recipe that’s perfect for lunch or dinner. Our Ultimate Tuna Melt is easy and super cheesy. Serve it with your favorite soup or some chips to make this extra good. Check out the recipe below:
What You’ll Need
- 1 (12-ounce) can tuna, drained and flaked
- 1/2 cup mayonnaise
- 3 tablespoons Italian dressing
- 1 tablespoon sweet relish, drained well
- 4 slices rye bread
- 8 tomato slices
- 4 slices cheddar cheese
What to Do
- Preheat oven to 375 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
- In a medium bowl, combine tuna, mayonnaise, Italian dressing, and relish; mix well.
- Top each slice of rye bread with two slices of tomato. Spread tuna evenly over tomatoes, then top with cheddar cheese. Place on baking sheet and bake 10 minutes or until cheese is melted. Serve immediately.
Check This Out!
- If you’re a fan of pickles, you can add a couple of slices on top of each serving as a finishing touch!