Blueberry, balsamic and basil mozzarella crisps
If you make one batch of jam this year, let it be Blenheim apricot jam. There’s nothing to compare.
Boiled Crab in Beer
(Serves 4 as a main dish or up to 8 as a first course)
3 bottles light ale or lager beer
8 cups water
1 tablespoon salt
6 bay leaves
2 whole onions, unpeeled
2 (1- to 2-pound) live Dungeness crabs
Lemon Mayonnaise (optional; recipe follows)
1/2 pound of butter, melted (optional)
3 lemons, cut into wedges (optional)
In a very large pot, combine beer, water, salt, bay leaves and onions. Bring to a rolling boil. Add crabs, head and claws first, holding crabs from the rear. Boil for 15-18 minutes. Smaller crabs will cook at the lower end of the range, while larger ones cook at the highest end.
Remove crabs with tongs. When cool enough to handle, clean, crack and serve accompanied with lemon mayonnaise, melted butter and lemon wedges