Jilebi

All Purpose Flour - 1 cup

Corn Flour - 1 tsp

Curd - 1/4 cup

Yeast - 1 tsp

Food Color - a pinch

Baking Soda - 1/4 tsp

Salt

Oil

Sugar - 2 cup

Saffron - 1 tsp

Cardamom Powder - 1 tsp

Lemon Juice

In a large bowl combine AP Flour, Corn Flour, Curd, Yeast, Food Color, Baking Soda, a pinch of Salt and 3/4 cup Water. Mix well and keep aside for 2 hours until the Batter ferments.

In a saucepan combine Sugar, Saffron and Cardamom Powder along with 2 cups Water. Mix well and bring to boil; allow the sauce to thicken like making Gulab Jamun. Stir in Lemon Juice at the end to avoid crystallization of Sugar. Keep warm on simmer.

Pour the prepared Jilebi Batter into a Ziploc bag and make a small hole in the tip of the bag. Quickly squeeze small rounds of Batter in medium hot Oil and deep fry until golden. Remove from heat and drop in warm Sugar Syrup for about 1 min. Transfer to a plate and allow the excess Syrup to drain.

Spanish Omelet

Oil - 1 tbsp.

Onion - 1/4 cup, chopped

Bell Pepper - 1/4 cup, chopped

Garlic - 1 clove, minced

Potato - 1/2 cup, diced and cooked in boiling Water for 15 min

Olive - 1 tbsp., sliced

Oregano - 1 tsp.

Mozzarella - 1/4 cup, grated

Egg - 2

Salt

Pepper

Heat Oil in a nonstick skillet over medium heat. Sauté Onion, Bell Pepper and Garlic until translucent. Add the diced Potatoes, Olives, and Oregano; give a quick stir. Remove the skillet from heat; stir in Mozzarella and set aside.

Combine Egg, Salt and Pepper in a bowl; whisk well and keep aside.

Heat a nonstick skillet over medium heat; grease the skillet with 1 tbsp. Oil. Pour the prepared Egg mixture into the pan; let the Egg mixture set slightly. Tilt the pan and carefully lift edges of the Omelet with a spatula; allow uncooked portion to flow underneath the cooked portion. Flip the Omelet and spoon the prepared Potato mixture onto half of the Omelet. Fold the Omelet in half. Cook an additional minute on each side. Slide onto a plate and serve warm.

Atlantic Beach Pie

For the Crust:

• 6 ounces saltine crackers (170 g; about 52 saltine crackers)

• 8 tablespoons unsalted butter, melted and cooled (4 ounces; 113 g)

• 1 1/2 ounces granulated sugar (45 g; 3 tablespoons)

For the Filling:

• 1 (14-ounce) can sweetened condensed milk

• 1/4 cup (60 ml) heavy cream

• 2 large eggs

• 1 tablespoon grated lemon zest plus 2/3 cup (160 ml) juice from 3 lemons 

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For the Topping:

• 1 cup (240 ml) heavy cream, chilled

• 1 ounce granulated sugar (28 g; 2 tablespoons)

• 3/4 teaspoon vanilla extract

• Flaky sea salt (such as Maldon), optional

Directions

1. For the Crust: Adjust oven rack to middle position and heat oven to 350°F (175°C). In a medium bowl, crush crackers into uneven coarse crumbs by hand. Add butter and sugar. Continue using hands to mix until crumbs are moistened, breaking up any remaining larger pieces.

2. Transfer saltine mixture to a 9-inch metal pie plate and spread into an even layer. Using a flat-bottomed measuring cup or drinking glass, compress firmly into pan; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Place pie plate on rimmed baking sheet and bake until light golden brown and fragrant, about 15 minutes.

3. For the Filling: Meanwhile, in a medium bowl, whisk condensed milk, cream, eggs, and lemon zest until fully combined. Whisk in lemon juice until fully incorporated (mixture will appear a bit runny).

4. With pie plate still on sheet, pour filling into warm crust. Bake pie until edges are beginning to set but center still jiggles when shaken, 17 to 19 minutes. Transfer pie to wire rack and let cool completely, about 1 hour. Cover and refrigerate pie, until fully chilled, at least 4 hours or up to 3 days.

5. For the Topping: In the bowl of a stand mixer fitted with a whisk attachment, whisk cream, sugar, and vanilla extract on low speed until sugar is fully dissolved and mixture is foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 1 to 3 minutes. Alternatively, whip cream by hand. Using a rubber or offset spatula, spread whipped cream evenly over top of pie. Sprinkle with flaky salt before serving, if desired. Serve.

Special Equipment

9-inch metal pie plate, rimmed baking sheet, wire rack, stand mixer or whisk and bowl for whipping cream, rubber or offset spatula

Notes

I prefer my Atlantic beach pie with a saltine cracker crust, but feel free to substitute the same weight of  buttery crackers, such as Ritz, if you prefer. 

Make-Ahead and Storage

The unbaked pie crust can be made and kept at room temperature up to 1 day in advance. 

The finished pie can be covered and refrigerated for up to 3 days. If preparing pie in advance, wait to top with whipped cream and sprinkle with flaky sea salt until just before serving.