How to celebrate our favorite Mexican/American holiday when avocados aren’t local and there’s that lime shortage? Out East Foodie Laura Luciano scoured the farmers markets (Riverhead is a favorite) local shops and fish stores to come up with some ideas. You don’t have to be locked into a margarita when local wine can make a delicious Latin-tinged sipper.
1. Amagansett Sea Salt
OK. It’s hard to resist a tequila, but there are so many ways to make margaritas. Or you can stick to shots and use local salt as the entry. Amagansett Sea Salt comes in a lemon flavor that almost negates the need for a lemon wedge after you down your favorite agave-based booze.
2. Amy’s Ark Farm
The Westhampton-based studio/farm/snack maker sells her hummus dips at the Riverhead Farmers Market and at the Westhampton Beach Farmers Market — which starts up again next weekend! — so you can give the guacamole a rest.
3. Clams from Cor-J
Think of lots of organic garlic from Garden of Eve, parsley that’s just emerging from the greenhouses and butter. Laura made a stew with Cor-J’s clams and chorizo (pictured above) that could be served as a main dish or an appetizer.
4. Gula Gula Empanadas
Everyone likes a hot easily eaten finger food. The empanadas made by Luisa Masliah were featured in our Spring 2014 issue. Get ’em while they’re hot.
5. Sangria a Go-Go
The good folks at Cork & Jug in Hampton Bays were a treasure trove of ideas for Sangria using local wine. Recipes below. Now you can raise a glass to toast Old Mexico while staying true to the East End.
1 cup raspberries
2 peaches pitted thinly sliced
1 lime thinly sliced
2 cups canton ginger Liquor
32-oz bottle peach nectar
Combine all ingredients in a pitcher or mixing bowl and refrigerate for 2 hours to let flavors mingle. Serve over ice and top with Wölffer sparkling, cool briefly as well.
5 strawberries sliced
1 plum pitted and siced
1 cup Duck Walk blue berry port
1 teaspoon of ground cloves
1 bottle Sherwood House Oregon Road Merlot
Combine all ingredients and refrigerate.
Mix in a pitcher and refrigerate for an hour, Garnish with a think slice of apple
1 clementine, sliced
1 navel orange, sliced
2 blood orange, sliced
1 lemon, sliced
1 cup Stirrings Triple Sec
1 bottle of Pindar Winter White
Combine all ingredients in a pitcher and refrigerate for 1 hour.
All photos by Laura Luciano