Friday, January 2, 2015

Harry's Continental Cuisine on Longboat Key

Since 1979, Harry Christensen has been on a mission: to bring exciting gourmet cuisine to Longboat Key and the Sarasota area. Today, Harry and his wife, Lynn, are locally known as the passionate purveyors of incredibly fresh seafood, soups, salads, sides and other delicious dishes, using the highest quality ingredients and carefully prepared to enhance, not overwhelm, a dishes natural flavours. Harry’s Continental Kitchens, long a stalwart on Longboat Key, is at the heart of what has become a mini gourmet empire at the corner of Gulf of Mexico Drive and St. Judes Drive, serving wonderfully fresh and beautifully prepared food — what they call “coastal cuisine” — in a white-on-white dining room or outdoor on a pleasant patio. The bar knows its way around a dry martini, and there are a handful of good wines by the glass, as well as a more extensive list by the bottle. Harry’s incredible creations are available at Harry and Lynn's award-winning restaurant, Harry’s Continental Kitchens, from Harry’s Gourmet Deli & Wine Store offering gourmet food to-go and through Harry’s Coastal Catering. Delighting diners on Longboat Key for years, Harry's continues to improve with age offering fresh food with a spoonful of love and splash of panache.

Harry's menu

Harry’s Bacon Bloody Mary with bacon infused Skyy Vodka, crispy bacon served with homemade pickled vegetables


A Classic Bloody Mary

A basket of warm homemade scones

Warm Banana Bread

Florida grouper fish tacos with pico de gallo, napa cabbage, colby jack cheese, chipotle baja sauce and flour tortilla with potato salad

Ahi Tuna Stack with seared rare yellowfin tuna crispy wontons, ginger asian slaw and wasabi aïoli 

Crispy Volcano Roll stuffed with crab, cucumber, avocado, green onion, pickled ginger and soy sauce

Grilled Reuben with corned beef, swiss cheese, sauerkraut and russian dressing with Potato Salad

Old-Fashioned German Apple Pancake with maple syrup

Harry's famous Key Lime Pie made with Florida key limes and topped with meringue

Harry’s Key Lime Pie
Serves 6-8
Recipe courtesy of Chef Harry Christensen, Harry’s Continental Kitchens, Longboat Key, Florida

1 baked 10-inch deep pie shell
10 egg yolks
14 oz condensed milk
1 cup key lime juice
10 egg whites
3/4 tsp cream of tarter
equal amount of sugar as egg whites

To make the filling, mix together the 10 egg yolks and condensed milk, adding the key lime juice last. Pour the filling into the cooked pie shell and let it sit while making the meringue. For the meringue, whip the egg whites with cream of tarter until the mixture becomes stiff, then add the sugar slowly until the meringue comes to a stiff peak. Pipe the meringue on top and bake at 325°F for about 35 minutes, until the top is lightly golden. Key Lime Pie can be served chilled or at room temperature.