Good afternoon! Here are some things I loved from my trip to Cape Cod. (We stayed at an AirBnB in Chatham.)
The Chatham Bars Inn
We wrapped up a day of shopping and eating with a drink at the outdoor bar of this historic hotel. The patio is filled with impossibly rich people and/or women on their bachelorette party, and its rows of white Adirondack chairs overlook the harbor — and the most stunning waterside houses. We also had to poke around the interior which was gorge.
The Chatham Pier Fish Market
I’m not going to disclose how much I spent on a lobster roll and french fries at this establishment all I can say is I came on this trip with the express mission to have a lobster roll (mayo, not butter, though I don’t discriminate) and I did. My friend who is a local claims the prices are not usually that high so idk! Inflation, wrong time of the season? Who knows. Worth it.
Tree House Brewing in Sandwich
This was our last stop before everyone went home for the weekend, and I was about ready to keel over. But! I loved this location (Tree House has a couple in MA) with its big airy interior and beachside outdoor space that was well-shaded. They have a ticketing system where you have to buy tickets before you redeem them for beer, draft cocktails or mocktails, which was confusing. At $16 for two drink tickets, though, not a bad deal.
EGO Recommends
👩🍳 Recipe: NYTCooking Turmeric Black Pepper Chicken with Asparagus
If Ali Slagle has 1,000 fans, I’m one of them. If she has one fan, it’s me. If she has no fans, then I am dead. I mean to say that the author of this recipe is the queen of innovative and elegantly simple weeknight meals, and this one is no exception. I’m not kidding: All of this comes together in maybe 15-20 minutes. The earthy turmeric and the sweetness from honey are the perfect combination and it’s really versatile — you could sub in a variety of proteins (tofu, pork) or greens (broccoli, kale).
👩🔬 Skincare: Neutrogena Hyrdo-Boost Hyaluronic Acid Moisturizer (SPF 50)
I am usually down with Cetaphil. Their face and body washes are no-frills standbys. However, about a month ago, I mistakenly bought their Daily Face Moisturizer and did not check if it was mineral sunscreen and so I’ve been walking around looking like Casper with this ridiculous white cast. So I picked this up at a grocery store and I’m loving it: it’s chemical-based, so no white cast; it melts into the skin, doesn’t pill or make my face shiny or tacky; it smells like… sunscreen, but that’s okay with me; and it hasn’t stung my eyes once! I will retire the Cetaphil sunscreen to my beach bag.
Updates
I have some sponsored posts coming up this next few weeks on Instagram. Your engagement with them helps me keep this whole shebang running, so thank you! And the more people subscribe to the paid version of this Substack, the less sponsored content I have to do. <3 Thank you for supporting me in whatever way you are!
This Week’s Recipe
This recipe was created for an Instagram Reel collaboration with BuzzFeed Tasty, which is so exciting! I just want to be clear, they’re not sponsoring this post or the post that will eventually appear on easygayoven.com — just the Reel, which will be posted soon. But there’s no reason you can’t have the recipe now!
So it’s summer (basically) and of course we’re thinking of fruity flavors and no-bake desserts. And this lime curd tart isn’t like the other girls because it’s not set with a bake in the oven; it’s set with some powdered gelatin! But it’s not jiggly or rubbery — it’s still creamy, but it holds its shape which makes slicing easier.
There are a few “optionals” here. The thin layer of store-bought raspberry jam or preserves that lines the bottom of the tart is optional, as is the whipped cream *or* meringue topping. It’s very annoying whenever a recipe calls for egg yolks but not their whites and you have to save them or throw them away (sometimes it’s a necessary thing.) But with this! I’m giving you the option to make an marshmallow-y meringue from the two orphaned egg whites so you can use them up. Plus, you can toast the meringue topping with a blow torch, if you like. I also give an option for whipped cream, but the tart is perfect on its own, as well.
No-Bake Lime-Raspberry Tart
Makes one 9 or 10-inch round tart
Crust:
2 cups finely crushed gingersnap crumbs (260 grams)
6 tablespoons unsalted butter, gently melted
Pinch kosher salt
Filling
3 tablespoons cool water
3.5 grams powdered gelatin (about 1 teaspoon)
3 large eggs
2 large egg yolks
3/4 cup granulated sugar (172 grams)
Zest of 2 limes
1/2 cup lime or key lime juice (120 milliliters, about 4 limes)
12 tablespoons unsalted butter, cut into cubes (170 grams)
3/4 cup raspberry preserves (6-7 ounces)
Meringue Topping (optional)
2 egg whites (separated from egg yolks above) (about 58 grams)
1/2 cup granulated sugar (116 grams)
1 teaspoon vanilla extract
Whipped Cream Topping (optional)
1 cup heavy cream (236 milliliters)
1/3 cup powdered sugar (38 grams)
1/2 teaspoon vanilla extract
Directions
Prepare the crust. Blitz the gingersnaps into fine crumbs in a food processor or by placing them in a zipper bag and crushing them with a rolling pin. Combine crumbs with the butter and salt until all the crumbs are evenly moistened. Press the crumbs into a 9 or 10-inch round tart tin, using the bottom of a drinking glass or measuring cup to tamp down the bottom and square off the sides and corners. Chill the crust in the freezer until ready to fill.
Make sure you have all your ingredients measured out and ready to go. Sprinkle the powdered gelatin evenly over the cool water and allow it to bloom while you prepare the rest of the filling.
In a medium, non-reactive saucepan or other small pot (preferably stainless steel or ceramic) combine the sugar and the lime zest, rubbing the zest into the sugar to release its flavor. Whisk in the eggs and egg yolks until the mixture is totally smooth.
Pour in the lime juice while whisking and transfer to the stove over medium-high heat. Continue whisking almost constantly as the mixture cooks. Once it begins to thicken (the whisk should be leaving trails in the curd) remove from the heat and immediately whisk in the butter until homogenous and glossy.
Strain the mixture through a fine-mesh sieve into a bowl, then stir in the bloomed gelatin until it’s smooth and there are no lumps.
Spread just enough of the raspberry preserves to cover the bottom of the chilled crust.
Gently pour the filling into the crust, shake it slightly to level it off, then tap it gently against the counter and pop the bubbles that come to the surface. Chill the tart in the refrigerator for about 2 to 3 hours or until completely set.
Remove the outer ring of the tin by placing the pan on a can or small bowl and encouraging it to fall from the tart. Top with lime slices and optional whipped cream or meringue and serve.
Topping
Just before serving the tart, make any desired toppings.
For meringue, whisk together the egg whites and sugar in a large bowl if using a hand mixer — or the bowl of a stand mixer fitted with the whisk attachment. In a sauce pan, bring about an inch of water to a simmer and place the bowl over top it (the bottom of the bowl should not touch the water.) Stir the mixture constantly until it’s totally combined, hot and the sugar has dissolved (you can carefully rub some between your fingers to see if any gritty sugar crystals remain.) Remove from the heat and stir in the vanilla. Transfer the bowl to the stand mixer or use your hand mixer, and beat on high until the meringue is thick, fluffy, glossy and holds stiff peaks when the beater is lifted out. Transfer to a piping bag to pipe on decorations or spread it on top using a spoon or offset spatula. Toast the meringue with a kitchen torch, if desired.
For a whipped cream topping: In a medium mixing bowl (ideally stainless steel) vigorously whisk the heavy cream, powdered sugar and vanilla extract until it holds medium peaks when the whisk is lifted out. Pipe or spread on top of the tart.
Recipe looks great!