Angela and Scott Clawson, owners of Mermaid Cove Publishing on Gwynn’s Island, have published a cookbook titled “Shared Memories Buoyant Life” which illustrates the company’s professional knowledge of successful publishing. The subtitle is “Recipes, Spirits, and the Essence of Gwynn’s Island, Virginia.”

The first page of this 236-page hardback book defines Buoyant: “able or apt to stay afloat or rise to the top, cheerful and optimistic.” It is all about Gwynn’s Island past and present, with fantastic photographs and “some old ones loaned to us” mingled with history and trends of the Island, Island recipes, and even maps so you know where this island stands.

The book is staged in the four seasons of the year beginning with spring. Each seasonal introduction gives a page of what the Island is like each time of the year. There are photographs to support it and recipes for the season.

The book includes instructions on how to grill fish, preserving and harvesting fresh garden herbs, how to make spice blends, and explains Nor’easter storms with many supporting pictures. Near the end there is a story titled Legend of the Weeping Mermaid. It is written by Scott to correlate with the mermaid illustrated over the recipes.

Scott is a longtime photographer and has written children’s books. Angie has extensive experience scanning, color-correcting and printing artworks. Together this team has produced “Shared Memories Buoyant Life.” Perhaps a passage on the last page will give an indication of Scott and Angela’s love for Gwynn’s Island and why this book was created. “Recipes, Spirits and the essence of Gwynn’s Island—residents of this little piece of paradise on the Chesapeake Bay called Gwynn’s Island.”

“Shared Memories Buoyant Life” can be purchased for $38. Contact Mermaid Cove Publishers, 804-725-6926.

ISLAND CHEESE BALL

This is a must for any holiday gathering! In our house this cheese ball is always expected at Thanksgiving. We like it best served with Ritz Crackers.

1 (8-oz.) pkg. cream cheese, not softened
¼ c. finely chopped red pepper
1 (8½-oz.) can crushed pineapple
2 Tbs. finely chopped onion
2 c. finely chopped pecans, divided

Drain the pineapple well in a kitchen strainer; set aside. Spread 1 cup of the chopped pecans on a piece of wax paper, parchment paper, or a plate.

In the bowl of a stand mixer, add the cream cheese, pineapple, red pepper, onion, and 1 c. pecans. Mix together on low speed until incorporated. If you do not have a stand mixer, you can mix the ingredients using your hands. Make sure the ingredients are thoroughly combined.

Once combined, form the mixture into one large or two smaller balls. Roll the balls in the pecans, coating well. Wrap in plastic wrap and refrigerate overnight.

CRAB PIE WITH BROCCOLI SLAW

On a cold winter day our crab pie will warm you up from the inside out. The sweet and tangy broccoli slaw makes the perfect side. Serves 6-8.

Pie

½ lb. crabmeat
1 refrigerated pie crust
1 Tbs. flour
½ c. whole milk
Salt and pepper to taste
2 eggs
½ c. mayonnaise
½ tsp. Old Bay Seasoning
1 small shallot, minced
4 oz. Cheddar cheese, shredded
4 oz. Gruyere or Swiss cheese, shredded
1 tsp. lemon juice

Slaw

2 Tbs. sunflower or grapeseed oil
2 Tbs. apple cider vinegar
2 tsp. Dijon mustard
1 Tbs. honey
¼ c. slivered almonds
1 pkg. broccoli slaw
1/3 c. dried cranberries

Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch pie pan and crimp the edges. Use a fork to pierce holes in the bottom. Place a piece of parchment paper on the bottom and fill with pie weights. Bake for 8 minutes. Cool slightly and remove the weights and parchment paper.

Whisk the eggs, flour, mayonnaise, milk, and seasoning in a large bowl and mix well.

Gently stir the remaining ingredients so as to not break up the crab lumps.

Pour crab mixture into the baked pie shell. Bake for 40-45 minutes or until knife inserted in the center comes out clean.

While the pie bakes, prepare the slaw. In a small bowl, whisk the oil, vinegar, mustard, and honey. Toast the almonds in a small skillet over medium heat for 4 to 5 minutes, until golden and fragrant. Allow the almonds to cool. In a medium serving bowl, mix the broccoli slaw, cranberries, and almonds. Just before serving, pour the vinaigrette over the slaw and toss.

Captain’s Log: Change up the style by substituting the cranberries with raisins or chopped apple. Chopped pecans can be used in place of almonds.

TATER TOT CASSEROLE WITH GROUND BEEF

A favorite weeknight meal of our boys growing up. Serve alongside your favorite vegetable or side salad. Serves 4-6.

1 lb. lean ground beef
Salt and pepper
1 c. sour cream
1 small onion, chopped
1 (10½-oz.) can condensed cheddar cheese soup
1 (13-oz.) bag frozen Tater Tots

Preheat the oven to 375 degrees F. Lightly grease a 13×9 inch baking dish. In a skillet, cook the beef and chopped onion until the beef is browned and fully cooked. Season with salt and pepper to taste.

In a large bowl, mix together the soup and sour cream. Fold in the ground beef mixture and the Tater Tots until they covered with the soup and sour cream. Spread the mixture into the prepared dish. Cover with foil sprayed with non-stick cooking spray. Bake for 35-40 minutes or until bubbly in the center.

Captain’s Log: You can substitute ground turkey or chicken for the beef. This dish can be mixed together the night before and stored in the refrigerator until ready to bake. Bake as directed.

ISLAND SEAFOOD BOIL

This is a great outdoor party meal. Use a grate over an open fire, a burner on the grill, or take it to the beach and dig a fire pit. Best served with friends and family. Serves 10-15.

2 cans lager beer
2 onions, quartered
6 bay leaves
2 lb. small red potatoes
2 Tbs. kosher salt
4 pkg. smoked kielbasa, cut in 1-inch pieces
4 lb. medium shell-on shrimp
2 bunches fresh thyme
1 c. Old Bay Seasoning
6 ears sweet corn, shucked and halved
40 littleneck clams, cleaned
Melted butter for serving

Fill a large stockpot about half full with water. Pour in the beer and salt and bring to a boil. Add the onions, thyme, bay leaves, and Old Bay; bring to a simmer. Add the potatoes, cover, and cook until slightly tender, about 8 minutes. Next add the corn and kielbasa and cook another 5 minutes. Add the clams and simmer until they open, about 8 minutes. Toss in the shrimp and cook until shrimp is pink and opaque.

Drain and spread the potatoes, corn, kielbasa, clams, and shrimp out on a newspaper-covered table or onto serving trays. Sprinkle a dusting of Old Bay over all. Provide ramekins of melted butter and extra Old Bay.

Captain’s Log: You need a very large pot or two smaller pots for this boil. The water level will rise when you add the ingredients.

Taste the broth before adding the potatoes. Add more Old Bay and salt if needed. You want the broth to be strong so the flavor will penetrate and be absorbed by the potatoes and sausage.

Use a lager beer of your choice, one that you would drink. The beer adds an extra layer of flavor.

SALMON DIP

This creamy blend of fresh salmon, pecans, and lemon juice makes a delicious starter or party appetizer. It is a great way to use leftover salmon. Yields approximately 2 cups.

½ lb. fresh salmon
2 oz. sour cream
¼ c. chopped green onions
1 Tbs. freshly squeezed lemon juice
6 oz. cream cheese, softened
Freshly ground pepper to taste
1 Tbs. Liquid Smoke
1/3 c. chopped pecans
Kosher salt to taste

Preheat oven to 375 degrees. Check the salmon for any remaining bones. Salt and pepper the salmon. Place on a baking tray and bake for 15-20 minutes or until flaky. Remove the skin and any dark meat.

In a medium-sized bowl, mix together the cream cheese and sour cheese until smooth.

Add the cooked, flaked salmon to the cream cheese mixture. Gently mix in all the remaining ingredients. Allow the dip to rest at room temperature for 30 minutes. Mix again. Serve with crackers, toasted bagel chips, or toasted baguette slices.