Merry May Recipes

Revisiting four Nibble Sip original recipes worthy of sunny spring days and celebratory spring nights.

May is a month chock full celebrations, remembrances, and unusual observations (anyone else intrigued by Eat What You Want Day?). Mother’s Day is right around the corner, and Memorial Day barbecues will be here in a blink of an eye.

Our own May Fête of Fire and Flowers was inspired by The Wicker Man (a 1973 British mystery horror film) and an insatiable desire to serve delicious and eye-catching dishes to our friends. The simple recipes take advantage of both early spring ingredients and year-round staples. Make one, or make them all. No matter what you decide, we think that your guests will be charmed by these alternatives to more traditional party fare.

Green Goddess Dip

Nothing says “spring” like the verdant taste of fresh herbs. Perfect as a dip for both winter’s roots and seasonal spring veggies, Our Green Goddess dressing is an irresistible combination of sweet-tasting pea sprouts, spicy basil, and tangy sour cream. Get the recipe for our Green Goddess Dressing.

Whisky-cured Salmon

Whisky-doused salmon is a fresh-tasting change from commercial smoked salmon. The salmon is similar to gravlax or a marinated sashimi, and with a sharp knife, is very easy to prepare. Serve it as an appetizer with fresh cucumber slices instead of traditional bread. Get the recipe for our Whisky-cured Salmon.

Garlic-lime Baked Shrimp

This dish is so quick and simple that it doesn’t even warrant a formal recipe. It’s fabulous as an appetizer, or make it a main by adding a side of grains and your favorite steamed veggies.

To make Garlic-lime Baked Shrimp, toss one pound of peeled, deveined medium shrimp with one tablespoon each olive oil, chopped garlic, and freshly grated lime zest, place in a single layer on a foil-lined baking sheet, then baked in a 400°F oven until cooked through (about 8 minutes). As soon as the shrimp comes out of the oven, sprinkle with some fresh lime juice and freshly grated black pepper over them, and serve immediately.

Scottish Bunnies

This whimsical dish is based on the popular Welsh rabbit — others may call it “rarebit”, but no one really agrees which name came first — stabilized with the addition of flour. Hearty porter beer and a splash of Islay scotch add a bit of smoke to this classic cheese sauce. Using a bunny cookie cutter, we cut the shapes out of sturdy country bread, then toasted them in the oven on a baking sheet. Feel free to use your own favorite shape, or skip this step entirely.

Scotch Harebit

Serves 4

Knowing full well that “rarebit” is meaningless and that hares and rabbits are different species, we split the difference and dubbed this recipe “harebit” for punny coney amusement.

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon Colman’s mustard
• 1 teaspoon Islay scotch
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup porter beer
• 1/2 cup half and half
• 6 ounces (approximately 1 1/2 cups) shredded Dunlop cheese (or cheddar)
• 2 dashes hot sauce
• 4 slices toasted country rye bread

In a medium saucepan over low heat, melt the butter, then whisk in the flour. Cook, whisking constantly for 2 minutes, being careful not to brown. Whisk in mustard, scotch, salt, and pepper until smooth.

Add beer and half and half; whisk until well combined and smooth.

Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; add hot sauce. Spoon over toast; serve immediately.