Food Afar

Happy birthday, Elvis, Treat

2020-01-08T14:23:00.000-08:00

No cake or candles for Elvis Presley. His idea of a treat was peanut butter and banana sandwiches.

In honor of The King, here's the way he wanted them made.

Now that's a hunk-a-hunk of burning love!

Cooking St. Kitts Caribbean, part 4

2019-04-15T07:01:00.000-07:00

Mount Olivees and part of the botanical garden at Fairview Great House, St. Kitts.

Caribbean cuisine, thy name means jerk - spices, that is - for rubbing on any edible critters that go on a dinner plate. Every cook, neighborhood, village, city and island has a distinct version ranging from tingly to scalding.

Chef Cheviour Lake, instructor of Caribbean Cooks classes at Fairview Great House and Botanical Garden on St. Kitts, shared hers for pork and chicken. We had the chicken and it was delicious.

Jerk Pork Loin or Chicken Breasts

Six servings

2 lbs. pork loin or comparable amount large, boneless chicken breasts

Jerk rub for seasoning

1/4 cup ground allspice
1/2 cup brown sugar
8 cloves garlic
4 hot peppers (jalapeno or scotch bonnet peppers will work)*
2 bunches island herbs, garlic chives aka green onions
1 tsp. cinnamon powder
Grated nutmeg to taste
Lime juice

Blend all ingredients in a food processor or blender.

*To make a mild rub, use de-seeded jalapenos; for spicier, leave the seeds in. Scalding? Scotch bonnets. Not sure? Go mild and serve with a bottle of hot sauce.

Apply rub to meat.

Heat a non-stick pot/skillet on medium for 15 minutes. Place meat into pan and sear for 2 minutes per pound on each side.

Let meat sit for juices to settle then slice.

Cooking St. Kitts Caribbean 3

2019-04-05T07:29:00.000-07:00

You can't have a Caribbean style meal without fish.

Chef Cheviour Lake, teacher for the Caribbean Cooks classes at Fairview Great House and Botanical Garden on St. Kitts, provided a recipe that can be used for almost any fish. Chef used grouper but any white fish will work.

West Indian Steamed Fish

Servings for six

3 large fish fillets of your choice (more if the only protein dish served)
1/2 cup diced fresh tomatoes (leave seeds in for extra juice)
1/2 cup diced green bell peppers
1/2 clove garlic
tomato paste (optional)
1 sprig thyme
1 sprig parsley
1/4 cup grated carrot
1 TBS olive oil
1 TBS unsalted butter
1 TBS lime juice
1 cup water or stock
1 TBS vegetable oil

Seasoned fish with salt, pepper, herbs (thyme, bay leaf, garlic) one-half hour in advance.

In a hot pan add olive oil and vegetable oil. Lightly saute onions, garlic and green bell pepper until golden brown. Add grated carrots, water/stock and lime juice.

Bring to a boil and let simmer. Submerge fish fillets in pot and reduce liquid by half to intensify flavor. This should take 6-7 minutes. Add butter to finish.

Cooking St. Kitts Caribbean 2

2019-03-28T12:42:00.002-07:00

In the second installment of Chef Cheviour Lake's menu from her Caribbean Cooks class at Fairview Great House and Botanical Garden we prepare Red Beans and Rice. It couldn't be easier, either.

Red Beans and Rice

2 cups cooked white rice
1/2 cup red beans, soaked overnight and boiled with a pinch of cinnamon
1 medium onion, diced
1 stalk celery
4 small seasoning peppers
2 TBS unsalted butter
salt and pepper to taste
2 TBS vegetable oil

Saute onion, peppers and celery in olive oil until lightly brown. Add butter, salt and pepper to taste, add rice and peas on low heat and stir, adding vegetable oil.

That pinch of cinnamon in the rice is Chef Cheviour's secret for a tastier dish.

Next post: West Indian Steamed Fish

Cooking St. Kitts Caribbean

2019-03-21T11:40:00.000-07:00

Fairview Great House, St. Kitts.

The view and the cooking lessons at Fairview Great House in St. Kitts are grand. Built in 1702, Fairview has sheltered French, Irish, Scottish, English, Portuguese, Spanish, American and West Indian owners in its long history.

The view is exceedingly fair.

Recently it welcomed American, Canadian, French and English visitors eager to learn more about Caribbean cuisine and how to prepare it.

After touring the home we took seats in the adjacent facility, a spacious, open, colorful room with raked seating and overhead mirrors so all could watch what the chef was doing at the stove top and prep area. Menu and recipe sheets were at each place making it easier to ask questions as the meal progressed.

Chef Cheviour Lake welcomed us and began to prepare the day's menu:

Jerk Chicken
West Indian Steamed Fish
Red Beans and Rice
Vegetable Escovitch
Coconut Butter Bread Pudding.

I will start where she did, the Vegetable Escovitch now, and feature each dish's recipe in the coming weeks.

Vegetable Escovitch

2 cups - cooked vegetables, your choice. Suggestions: carrots, butternut squash, green banana, pumpkin, chayote.
1 oz. olive oil or vegetable oil
1 onion diced
1/2 each green and red pepper, sliced
1 clove garlic
zest and juice of 2 limes
1/2 cup white wine
1/2 cucumber peeled, seeded, diced or sliced
salt, pepper, thyme, pepper flakes to taste

Saute onions, peppers, garlic and thyme until lightly brown.
Add lime juice, cucumbers, wine and pepper flakes. Season to taste.
Add the vegetables and mix together.
Can be served hot or cold.

Serves six.

Can't resist Oatmeal Cookies

2019-02-07T14:22:00.001-08:00

When you take the boat to Little St. Simons Island, a privately owned island off the coast of St. Simons Island, GA, you land on an 11,000-acres where only 32 guests at a time can walk its 7 miles of beach, bicycle its paths, observe eagles and roseate spoonbills nesting and enjoy naturalist-led excursions.

This all-inclusive escape provides guests with gourmet and seed-to-table fare, wine, beer, soft drinks, and use of all equipment from bikes to fishing tackle.

Even sun screen and bug repellent fill caddies outside your cabin door.

On a recent stay, Ashley Joyce, pastries and sous chef, kept us reaching into the cookie jar for her oatmeal cookies.

Naturally, I asked for the recipe, which doubles beautifully.

Little St. Simons Island Oatmeal Cookies

1 lb. butter
1 cup sugar
2 cups brown sugar

4 eggs
2 tsp.vanilla
3 cups flour
6 cups rolled oats
2 tsp. baking soda
2 tsp. salt
1 TBS. cinnamon
3 cups Craisons

Cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, scraping the bowl down after each. Add vanilla and the dry ingredients until combined. Finally, fold in the Craisins.

Place an ice cream scoop or full tablespoon of batter on baking sheet. Bake at 350 degrees for about 10 minutes until browned.

Cookies freeze well.

Pisco Perfect

2018-12-04T05:00:00.000-08:00

Chile is a country of great beauty and delicious drinks. Photo © by Judy Wells.

Argentina and Chile have argued over who invented the Pisco Sour since the second one was served. I'm not about to get into that dispute, but while cleaning out files, I discovered a card from the general manager of the Chilean Tourism Promotion Corporation that included that country's recipe for the classic libation.

Here it is.

Photo courtesy of Hotel Portillo.

Chilean Pisco Sour

3 parts Pisco Brandy
1 1/2 parts lemon juice
1 to 2 TBS sugar
1/2 egg white
1 dash bitters

Shake first four ingredients vigorously with ice. Strain into a Champagne flute and add the bitters as an aromatic garnish.

Salud!

Florida Glory with a Chinese Heritage

2018-08-27T09:12:00.001-07:00

Chef Dennis Chan is known for the "hip Asian comfort food" he creates at Blue Bamboo in Jacksonville, FL. One taste of his Sunshine State Orange Crunch Cake, Grand Prize winner of the 2018 Neighborhood to Nation Recipe Contest, will have you lining up for reservations. Sponsored by General Mills Foodservice, the competition was open to professional chefs at independent restaurants and food trucks.

Dennis not only wins $30,000 plus $5,000 for his local charity (the American Cancer Society's Real Men Wear Pink of Jacksonville campaign), in October he and his Sunshine Cake will take part in the Food Network & Cooking Channel New York Wine & Food Festival.

"The biggest joy that I will get out of winning this contest is that I get to share a little bit of my hometown of Jacksonville, Florida, and the flavors of my restaurant Blue Bamboo with the rest of the world."

Sunshine State Orange Crunch Cake

SERVINGS: 10 servings (1 serving = 1 piece)

INGREDIENTS

NAME	WEIGHT	MEASURE
Batter
Orange juice	9 oz	1 cup
Gold Medal™ Yellow Cake Mix (11152)	1 lb 12 oz	5 3/4 cups
Mandarin oranges, canned, undrained	15 oz	1 3/4 cups
Orange extract		2 Tbsp
Orange Sauce
Orange juice	1 lb 2 oz	2 cups
Granulated sugar		2 Tbsp
Cornstarch		1 1/2 Tbsp
Puff Pastry Layers
Pillsbury's Best™ Puff Pastry Dough Sheet (05123)		1 each
Salt, kosher		1/2 tsp
Almond Lace Cookies
Butter, unsalted	2 oz	1/4 cup
Brown sugar, firmly packed	2.5 oz	6 Tbsp
Corn syrup	3.5 oz	1/4 cup
Gold Medal™ All-Purpose Flour (14323)	1 oz	3 Tbsp
Vanilla extract		1/2 tsp
Salt, kosher		1/4 tsp
Slivered almonds, ground	2 oz	1/2 cup
Frosting
Butter, unsalted, softened	1 lb	2 cups
Powdered sugar	1 lb	3 1/2 cups
Cream cheese, softened	1 lb 8 oz
Crushed pineapple, canned, drained	12 oz	1 1/3 cups
Orange extract		2 Tbsp
Garnish
Powdered sugar		1 tsp

METHOD

Batter

Add orange juice and cake mix to bowl of mixer fitted with paddle attachment; mix on medium speed 2 minutes.
Add mandarin oranges and orange extract; mix on low speed 30 seconds.
Stop mixer, scrape bowl and paddle; mix on low speed an additional 1 1/2 minutes.
Deposit batter in 2 greased, parchment-lined 8-inch round cake pans; bake as directed below until wooden pick inserted in center comes out clean.
Allow to cool in pans 10 minutes; remove and cool completely.

Bake
Convection Oven* 300°F 33-38 minutes
Standard Oven 350°F 38-43 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.

Orange Sauce

Stir orange juice, sugar and cornstarch together in 2-quart saucepan; cook over medium heat until mixture comes to a boil, stir frequently.
Remove from heat and cool completely; refrigerate until assembly.

Puff Pastry Layer

Thaw frozen puff pastry dough sheet, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
Roll out to 18x13-inch rectangle; cut 2, 8-inch diameter circles from opposite corners of sheet.
Cut 2, half-moon shaped circles from remaining dough; transfer pieces to parchment-lined full sheet pan.
Dock each piece and sprinkle with salt; cover with additional paper and place another full sheet pan on top to weigh down puff pastry dough.
Bake as directed below until golden brown; cool completely.

Bake
Convection Oven* 350°F 22-26 minutes
Standard Oven 400°F 26-30 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 11 minutes of baking.

Almond Lace Cookies

Add butter, brown sugar and corn syrup to 2-quart saucepan; bring to a boil over medium heat, stirring frequently.
Remove from heat and stir in flour, vanilla, salt and almonds until well combined.
Line 2, full sheet pans with silpat or parchment paper and place 10, #70 scoops of dough on each.
Bake as directed below until golden brown; cool completely.

Bake
Convection Oven 350°F 4-6 minutes
Standard Oven 400°F 5-8 minutes

Frosting

Add butter and powdered sugar to mixer bowl fitted with paddle attachment; mix on low speed to combine.
Beat 2 minutes at medium speed.
Divide cream cheese into about 2 oz portions; add a few portions at a time to mixer bowl until combined.
Beat until fluffy. Add pineapple and orange extract; mix until well blended.

Assembly

Cut the cake rounds in half, horizontally; spread 1/4 cup Orange Sauce on the cut side of each.
Place 1 cake layer on cake plate, cut side UP; frost with approx. 1/2 cup frosting.
Top with a full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
Place another cake layer on top, cut side DOWN; frost with approx. 1/2 cup frosting.
Top with the other full circle of the Puff Pastry Layer; frost with approx. 1/2 cup frosting.
Top with the third cake layer, cut side UP; frost with approx. 1/2 cup frosting.
Arrange the 2, half-moon Puff Pastry Layer pieces on top; frost with approx. 1/2 cup frosting.
Top with last cake layer, cut side DOWN; frost top and sides with remaining frosting.
Refrigerate for at least 1 hour.

Garnish

Garnish with Almond Lace Cookies and dust with powdered sugar.
Serve with remaining Orange Sauce.

Tips

Cake layers can be made ahead and frozen if desired. Allow to cool completely after baking. Wrap to seal and freeze; thaw about 20 minutes before assembly.
Store Almond Lace Cookies in air-tight container.

NUTRITION INFORMATION

Nutrition values are calculated using the weights of ingredients.

Serving Size: 1 piece

Calories: 1610
Calories from Fat: 820

Total Fat: 92g
Saturated Fat 51g Trans Fat 2 1/2g
Cholesterol: 195mg
Sodium: 1220mg
Total Carbohydrate: 179g
Dietary Fiber 3g Sugars 121g
Protein: 15g

% Daily Value*:

Vitamin A: 45%
Vitamin C: 35%
Calcium: 15%
Iron: 15%

Exchanges:

4 1/2 Starch; 0 Fruit; 7 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 18 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Summer cooler

2018-07-10T09:50:00.000-07:00

Light, bright and cooling: that's what we look for in an adult beverage for a summer afternoon.

It was a summer afternoon in Mammoth Lakes, CA., when I had my first Eastern Retreat but it was hardly hot on Pokonobe's deck above Lake Mary. Actually we flatland-dwelling East Coasters were cold at the 8,000-foot Eastern Sierra mountain elevation.

Nonetheless, I opted for the Eastern Retreat, which is saying a lot, especially as my fingers took on a blueish tinge while holding the glass. it was that good, kind of like a California Pimm's Cup created by the mixologists at the local Shelter Distillery with their Gin the Third.

While I obtained the recipe for an individual serving, many thanks to my friend and fellow travel writer Susan Katzman who thought to ask for the party-sized proportions.

Eastern Retreat

Ingredients
Gin
Mint simple syrup
Lemon juice
Cucumber juice
Cucumber garnish

For one serving
1 1/2 oz Gin
1/2 oz. Cucumber juice
1/2 oz. Mint sauce
1 1/2 oz. Lemon juice

Mix together in a blender.
Serve over ice with a thin slice of cucumber.

For 50 servings (4 oz. liquid over ice in an 8 oz. glass)
Mix together:
3 bottles of Gin
1 bottle Mint syrup
1 bottle Lemon juice
2 bottles Cucumber juice

Garnish each serving with a thin slice of cucumber

No leftovers with Muhammara Spread

2018-07-05T07:19:00.000-07:00

Do you hate dealing with leftover spreads and dips at the end of a party? Too good to waste, but too mauled to want.

There will be no leftovers with this one.

I discovered it recently at Jimmy's Taverna in Mammoth Lakes, California. With its blue and white brightened with yellow star light fixtures, the restaurant is one of the most tasteful and best decorated Greek eateries ever encountered.

Executive Chef Jeremy Graham, an alumni of The Phoenician in Scottsdale and The Westin in Mammoth Lakes, oversees two other restaurants in the same suburban complex.

But on to his Turkish inspired dish.

Muhammara

1 32-ounce can roasted red peppers
1 1/2 cups walnuts, toasted and chopped (reserve a few for garnish)
.5 oz. roasted garlic
1 oz. lemon juice
3 oz. panko
.75 oz. pomegranate syrup (available at Middle Eastern stores), add a bit more for garnish
1 1/2 tsp. paprika
1/2 tsp. red pepper flakes
1/2 tsp. urfa pepper flakes or dried chipolte
1/2 tsp. cumin
1 1//2 oz. Extra virgin olive oil, plus some for garnish

Place ingredients in food processor and blend until smooth. Top with toasted walnuts, pomegranate syrup and olive oil. Serve with triangles of warm pita bread.

Do not plan on leftovers.

Bubbe would be proud of this, too

2018-05-18T08:34:00.000-07:00

For several years, I have judged the annual Bubbe's Bake Off competition at Congregation Ahaveth Chesed's Jacksonville Jewish Food Festival.

This year's, the seventh, the judging panel was particularly impressed with entries in the children's category. Both first- and second-place-winning young bakers found their recipes on line but they prepared the entries themselves; no adults are allowed in the kitchen during prep and baking.

This, the second place winner by 13-year-old Ellie Pinnar, will be first in the hearts of chocolate and peanut butter lovers.

Peanut Butter Cheesecake Chocolate Cake

Source: https://www.barbarabakes.com/peanut-butter-cheesecake-chocolate-cake/

Inspiration: "This peanut butter chocolate cake reminds me of my grandpa, who passed away in January of 2018. He LOVED all desserts, but the combo of chocolate and peanut butter was definitely in his top favorites. I got the inspiration from my dad. We were talking about cake flavors for the bake-off, and he reminded me of my grandpa and his favorite desserts. That's when it hit me to do this cake. Thanks, Daddy!"

INGREDIENTS

Cake

3 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

2 tsp baking soda

1 tsp salt

2 cups hot water

3/4 cup vegetable oil

2 Tbl distilled white vinegar

1 Tbl vanilla extract

No-Bake Peanut Butter Cheesecake Filling

1 1/2 cups heavy cream

1 package (8 oz.) cream cheese, softened

3/4 cup creamy peanut butter

1/4 cup sugar

1 tsp vanilla extract

Chocolate Ganache

16 oz. milk chocolate, finely chopped

1 cup heavy cream

2 8.5-ounce bags Dove Peanut Butter Promises, divided

DIRECTIONS

Cake:

Preheat oven to 350 degrees. Spray two 9×2-inch round cake pans with non-stick cooking spray with flour.

In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.

In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.

Divide batter between pans. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.

Peanut Butter Cheesecake Filling

In a large mixing bowl, beat the cream until it forms soft peaks. In another large mixing bowl, beat cream cheese, peanut butter, and sugar until blended and smooth. Gently fold in whipped cream a little at a time. Fold in 1 cup Dove chocolates, finely chopped.

Chocolate Ganache

Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake.

Assembling Cake

When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling. Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve. Pile remaining coarsely chopped Dove chocolates on top.

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Bubbe would be proud

2018-05-09T08:34:00.000-07:00

Children's division entries

For several years, I have judged the annual Bubbe's Bake Off competition at Congregation Ahaveth Chesed's Jacksonville Jewish Food Festival.

This year's, the seventh, the judging panel was particularly impressed with entries in the children's category. Both first- and second-place-winning young bakers found their recipes on line but they prepared the entries themselves; no adults are allowed in the kitchen during prep and baking.

Here is the first place winner so you can taste for yourself. Second place will follow later.

First place: Hannah Brown, 13, said summers with lemons and picking blueberries with her grandmother was her inspiration for choosing this recipe from https://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/

Lemon Blueberry Layer Cake

INGREDIENTS

Cake

1 cup unsalted butter, softened to room temperature

1 1/4 cups granulated sugar

1/2 cup packed light brown sugar

4 large eggs, at room temperature

1 TBS vanilla extract

3 cups sifted all-purpose flour, (spoon and leveled)

1 TBS baking powder

1/2 tsp salt

1 cup buttermilk

zest plus juice of 3 medium lemons

1 1/2 cups blueberries, fresh or frozen (do not thaw)

1 TBS all-purpose flour

Cream Cheese Frosting

8 oz. full-fat brick style cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 1/2 cups confectioners' sugar

1 - 2 TBS heavy cream

1 tsp vanilla extract

pinch salt

lemon zest

DIRECTIONS

Cake:

Preheat the oven to 350 degrees. Grease and lightly flour three 9x2-inch cake pans with nonstick spray. Set aside.

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy -- about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large-sized bowl, toss together the flour, baking powder and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 tablespoon of flour and fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.

Frosting

Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more tablespoon of cream to thin out, if desired. Recipe is enough for a light frost.

Using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting, or the cake may fall apart as you cut.

Tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Add whiskey to chocolate for addictive adult ice cream

2017-02-16T18:57:00.001-08:00

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Whiskey, Wine and Wildlife at The Westin Jekyll Island on the Georgia coast is a first-class food and beverage festival. Wildlife comes from the Jekyll Island Foundation which supports the local Sea Turtle Center. #W3Jekyll

Imagine grazing on delicious food, fine wines and hand-crafted whiskeys and cocktails in an oceanfront setting on a brilliantly sunny, 75 degree mid-February Saturday afternoon. It doesn't get much better.

Unless at the tasting party the night before, you stopped at Westin Executive Chef Skipp Worden's station where he was scooping up Chocolate Whiskey Ice Cream. It was everyone's favorite.

Fortunately, Chef Skipp is as generous as he is talented and agreed to share the recipe. One note: When it came to whiskey, Chef used the good stuff, Woodford Reserve.

Chocolate Whiskey Ice Cream

8 egg yolks

½ cup whiskey

1 cup sugar, divided

3 cups heavy cream (40% milk fat)

2 vanilla beans cut in half lengthwise and the flesh scraped out

6 oz. melting chocolate

Whip together the egg yolks, ½ cup of sugar and the whiskey.

In a saucepan, add the cream, ½ cup sugar, vanilla bean and chocolate. Simmer until the chocolate is melted, but do not boil.

Slowly add the hot cream mix to the egg yolks to temper. Stir constantly and pour slowly. You don’t want scrambled eggs.

Once tempered, place back onto a low heat and stir constantly until mixture thickens. Do not allow mixture to boil.

Strain thickened mixture and place in the refrigerator to cool (to at least 41 degrees).

Place cooled mixture into ice cream maker and follow the manufacturer’s directions.

Once the ice cream starts to harden place it into a container for freezing.

Note: For extra texture, add chocolate chips, nuts or pieces of your favorite candy bar into your ice cream during the last few minutes of the mixing process.

This should accompany every adult's birthday cake.

Unexpected Seasonal Sweet: Silver Queen Corn Butter

2015-08-03T11:41:00.000-07:00

Scallops enhanced with Silver Queen Corn Butter.

Spur-of-the-moment on a Friday night in Valdosta, GA, the last thing I expected to find was a table at a must-try, memorable restaurant. To be honest, I didn't expect anything better than a chain joint, but Steel Maganolias in a downtown where most sidewalks were rolled up was a revelation.

So was learning Valdosta had a Restaurant Week and my friends and I had stumbled into it. A three-course meal for $25? Perfect.

The Kale Salad with blueberries, feta, toasted almonds with Georgia Peach vinaigrette almost was, but the Pan-seared Sea Scallops with Yukon gold mashed potatoes, tomato, corn and green onion salsa and silver queen corn butter hit bulls-eye on the perfection target. Especially the silver queen corn butter. It could make shoe leather a gourmet treat.

When I prevailed upon owner/chef/manager Keira Moritz for the butter recipe, she could not have been more gracious.

So quick, go to your farmer's market, grab that corn and get cooking.

Steel Magnolias Silver Queen Corn Butter

Makes about one quart.

6 ears of silver queen corn
1 quart corn stock
white onion, minced
3/4 quart cream
1-2 cloves garlic
8 oz. butter
olive oil
salt and white pepper

Cut corn off the cob.
Put cobs in a large covered pot with a bit of the onion, salt and pepper and add just enough water to cover. Boil until reduced to one cup.

Saute corn in oil with garlic then add corn stock and cream. Reduce by one-fourth and season to taste with salt and pepper. Mix with butter in a blender and strain if desired.

A touch of Malay from Michael's on East

2014-07-18T08:24:00.004-07:00

Michael's on East, the popular Sarasota, FL, restaurant, has never disappointed me. I jump at any excuse to visit Sarasota and won't leave without at least one meal there, always a deliciously memorable experience.

So when Chef Jamil shared this South African-inspired recipe my mouth began watering and I wanted to share it. Takes bit of doing for the home cook, but doesn't your tongue tingle imagining the results?

Cape Malay Curried Shrimp and Scallops

Ginger Stir-Fried Vegetables, Pine Nut and Date Chutney

Serves 4

Chutney
6 oz. dried dates
3 oz. golden raisins
1/2 oz. turmeric
1 oz paprika
1 oz. ground coriander
1/2 oz. ground cinnamon
1 tsp. chopped fresh mint
2 tsp. chopped parsley
4 oz. olive oil
1/2 bunch chopped fresh cilantro
juice of 2 limes
2 dried red chili peppers, diced

Soak the raisins and dates in hot water for about 15 minutes. Discard water.

In a saucepan over medium heat, add the oil, raisins, red chilies and dates. Cook for 2 minutes. Add paprika, coriander, cinnamon, and turmeric and cook for 2 minutes. Add lime juice, mint and cilantro. Cook for about 2 more minutes and set aside.

Curry Shrimp Bisque
1 lb. baby shrimp, shell on
1 medium Spanish yellow onion, finely diced
3 oz. olive oil
3 bay leaves
1 oz. coriander
2 oz. mild curry
1 oz. turmeric
1 oz ground ginger powder
3 aniseed
4 garlic cloves, chopped
1 spear lemongrass, chopped
16 oz. heavy cream
26 oz. coconut milk

Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about 5 minutes. Add the cream and coconut milk, then cook for 20 minutes. Season with salt and pepper. Strain to discard the solids and set aside.

Ginger Stir Fried Vegetables
3 TBS Canola oil
2 red bell peppers, cored, seeded and julienned
1 yellow bell pepper, cored, seeded and julienned
1/2 cup red onlion, thinly sliced
1 cup cauliflower and broccoli florets
1 clove garlic, minced
1 cup bok choy, sliced
1 cup red and green cabbage, sliced
1 cup fresh green beans
1/4 tsp. freshly ground black pepper
1/4 tsp.kosher salt
1/2 cup snow peas
1 tsp. fresh ginger, grated

In large saute pan over medium high heat, add oil and cook until it starts to smoke. Add the peppers and onion, stirring constantly. Continue to stir and add broccoli, cauliflower, garlic and fresh ginger. Follow with bok choy, green beans, pepper and salt. Continue to stir, cooking until the vegetables are crisp-tender, about 2 more minutes. Stir in snow peas and remove from heat. Put aside until ready to plate.

Shrimp and Scallops
8-12 shrimp, peeled and deveined
8-10 dry scallops
2 oz. olive oil
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 TBS. toasted pine nuts
1/2 cup date chutney
1 cup curry shrimp sauce
Salt and black pepper to taste
1 TBS. chopped chives

In a large saute pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for 1 minute. Add the shrimp and pine nuts, cooking one side. Flip the shrimp and add the chutneyh. Coomk fo 1 minute then add the shrimp curry sauce and bring to a small boil. Remove from heat and set aside.

To Plate

In pasta bowls, pour the sauce, add the vegetables in the middle. Divide shrimp and scallops around the vegetables, then top the shrimp and scallops withj the chutney. Sprinkle with chives and serve.

Smaakilke ete! lekker eet! Bon Apetit!

Santa's Secret Martini

2013-12-16T12:30:00.000-08:00

If you've ever wonder how Santa keeps warm while flying around the world on those snowy Christmas Eve nights, I may have the answer.

Phillip Ivey, longtime bartender at Carolina Crossroads Restaurant and Bar, shared his holiday cocktail dubbed Santa’s Secret Martini. It should put a jingle or two in your step in addition to warming you up.

Santa’s Secret Martini

1 oz. Domanie de Canton
1 oz. Stoli Vanilla
½ oz. Kahlua
½ oz. Bailey’s
Splash of Cinnamon Schnapps ~ Just a Splash!
1 oz. cream

Add all ingredients into a cocktail shaker and shake vigorously.
Pour into a martini glass rimmed in colored sugar and cinnamon.
Garnish with a cinnamon stick.

Cheers!

Wow them with Sweet Potato Cake

2013-11-19T12:15:00.000-08:00

Sweet Potato Souffle is a favorite component of holiday meals but may I suggest you go above and beyond with a Sweet Potato Cake?

Not just any cake, but a visually stunning ensemble creation from Executive Pastry Chef Sara Thomas of The Carolina Inn/Carolina Crossroads Restaurant, Chapel Hill, NC.

Sweet Potato Cake

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Roasted Sweet Potato Ice Cream

Yields 2 Quarts

12 oz. roasted sweet potato

½ tsp. cinnamon

Pinch ginger

Smidgen Nutmeg

Smidgen cloves

1 1/4 cup (250 grams) sugar

2 1/8 cup (500 grams) heavy cream

2 1/8 cup (500 grams) milk

1 vanilla bean

1 1/2 cup plus a heaping TBSP. (100 grams) corn syrup

1 tsp. Maldon salt (flaked sea salt)

1 cup (240 grams) egg yolks

1. In a saucepan, heat up the sweet potato, all the spices and sugar. Mix everything together.

2. Add the heavy cream, milk, vanilla bean, corn syrup and salt. Bring to a boil.

3. Temper the egg yolks with the hot mixture until you can combine the cream mixture and egg yolks completely.

4. Place in an ice bath until cool. Place mixture in a container and refrigerate overnight.

5. Pull that vanilla bean out and spin mixture in an ice cream machine.

Brown Butter Sweet Potato Cake

6 oz. melted brown butter

1 ½ cup sugar

2/3 cup brown sugar

2 eggs

1/3 cup buttermilk

1 ½ cup sweet potato puree

9 oz. all-purpose flour

1 ½ tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. ginger

¼ tsp. cloves

¾ tsp. salt

1. Place butter in a pan on medium heat and cook it until it starts to brown – a medium dark color. Place in a container until cool.

2. In a mixing bowl with paddle attachment, cream together sugar, brown sugar and eggs.

3. Add the buttermilk and sweet potato puree. Then add all the dry ingredients.

4. Add the brown butter until all ingredients have been incorporated.

5. Pour mixture in two 10” cake pans.

6. Bake at 350° (F) for approximately 10 to 15 minutes or until done.

7. Completely cool cake. For best results refrigerate cake overnight.

8. Slice the cake into 3 layers.

9. Place a layer of cake on a plate and add a thin layer of icing on top.

10. Add another layer of cake and add a thin layer or icing; repeat one more time.

11. Refrigerate cake for approximately 2 hours.

12. Cut cake into 12 – 16 slices.

13. Add Toffee Sauce on plate.

14. Place slice of cake on the plate and add a scoop of Roasted Sweet Potato Ice Cream.

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Brown Butter Sweet Potato Icing

12 oz. brown butter

24 oz. cream cheese

1 tsp. Maldon salt

1 cup brown sugar

10 oz. powdered sugar

1 TBS. vanilla extract

1 cup pecans ~ toasted and chopped

1. Brown the butter the night before and set aside to room temperature.

2. In a mixing bowl with the paddle attachment, combine the cream cheese and salt until creamy.

3. Add the brown butter and mix until completely incorporated.

4. Add the brown sugar, powdered sugar, and vanilla extract.

5. Finally, add the chopped pecans.

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Butterscotch Sauce

Yield 12 Cups

6 oz. brown butter

3 ¾ cups sugar

2 ½ cups corn syrup

2 ½ cups heavy cream

1 ¾ tsp. salt

1. Place butter in a pan on medium heat and cook it until it starts to brown – a medium dark color. Place in a container until cool.

2. Add the sugar and corn syrup; bring to a boil.

3. Add the salt and heavy cream; bring to a boil again.

4. Refrigerate.

5. Store in the refrigerator. Butterscotch Sauce will last for about one month.

Serve on the condition someone else does the dishes!

Hot recipe competition

2013-10-02T07:17:00.000-07:00

Sherry Stoppelbein

If you are one of the some who like it hot, enter your favorite "Spicy Holiday Heat" recipe for an appetizer or dessert in the contest and perhaps win a stay in St. Augustine, America's oldest city.

The grand prize winner receives

• 2-nights at the St. Francis Inn
• lunch at the Hot Shot Bakery
• two tickets aboard the Old Town Trolley
• two tickets to the St. Augustine Lighthouse
• a case of assorted Datil B Good jams, condiments and hot sauce
• your prize-winning recipe into one of the restaurant's menus.

You must be 18 years of age or older to enter and all recipes become the property of Hot Shot Bakery and will not be returned.

Judging will be done by Sherry Stoppelbein, owner of Datil B Good and the Hot Shot Bakery.

Send your Spicy Holiday Heat recipe via email to Leigh Cort Publicity, leighcort@bellsouth.net by Dec. 30, 2013.

Include
• recipe and its name plus list of all ingredients and preparation instructions
• a brief (100 words max) story about the recipe
• your name, address, telephone and email
• a photo of the dish

Winner will be notified by January 15, 2014.

Sherry's already come up with the recipe for Chocolate Covered Datil Peppers.

St. Francis Inn Pear Custard Pie

2013-09-23T09:12:00.000-07:00

We may be thinking of fall and Halloween but Inn and B and B owners are lining up their treats for Christmas.

St. Francis Inn, St. Augustine, FL.

In St. Augustine, Florida, the nation's oldest city, the historic St. Francis Inn (circa 1791) is gearing up for its 12 Days of Christmas tradition, a dessert for every verse of the popular carol.

Janice Leary.

Chef Janice Leary, who prepares the daily Southern breakfasts, catered events and sweet treats, has her dishes in a row, from the partridge in a pear tree to all of those drummers drumming.

With pears lusciously in season, we're sticking to tradition and starting with Pear Custard Pie.

I think it works as well for fall.

St. Francis Inn Pear Custard Pie

Streusel
1/2 cup Original Bisquick® mix
1/4 cup old-fashioned or quick-cooking oats
1/4 cup packed brown sugar
1/2 tsp. ground nutmeg
1 TBS. butter or margarine, softened

Pie
1/2 cup Original Bisquick® mix
1/3 cup granulated sugar
1/2 cup milk
2 TBS. butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir together 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 TBS. butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.

In small bowl, stir 1/2 cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or puling 2 table knives though ingredients in opposite directions), until crumbly. Set aside.

In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top.

Bake 25 minutes. Sprinkle streusel over pie. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 30 minutes. Serve warm. Store in refrigerator.

Indian Tacos Made for Good Stop in S. D. Badlands

2013-07-10T12:52:00.000-07:00

Combine Indian fry bread and taco filling for a satisfying treat.

At the beginning of the 2012 inaugural Good Girls in the Badlands Road Trip, Debi Lander and I were so busy photographing the eerie landscapes (and wiping away the sweat from 105-degree temps) we forgot to photograph our first lunch in the Badlands of South Dakota. In our defense, we were also very hungry.

Which is a long way to explain why there's no photograph of Indian Tacos. A shame because the Cedar Pass Lodge Restaurant produces a great one that looks as good as it tastes. Theirs is made with buffalo meat, which I recommend, but beef can be substituted.

Cedar Pass Lodge Restaurant Indian Tacos

Serves 4

Fry Bread
1/4 cup sugar
2 cups flour
1 tsp. salt
3 tsp. baking powder
1 cup water (or enough to make a soft dough)
Mix ingredients together. Using a big spoon, drop dough onto a floured surface and pat down to about an inch thick. Fry in 1 to 2 inches of oil at 350 degrees (f) until golden brown. Drain.

Topping
32 oz. refried beans
1 lb. ground buffalo meat or beef
1-2 pkgs. Taco seasonings
Brown meat, stir in refried beans and taco seasoning. Spread meat on top of fry bread. Top with cheese, lettuce and tomatoes. Make it even better by adding guacamole, sour cream and salsa.

Note: Get ready for some good Southern cookin' recipes because the Good Girls are invading Georgia this year.

Ruth Pretty's Roasted Mushroom and Lemon Thyme Pie

2013-05-01T08:41:00.000-07:00

Super chef and caterer from New Zealand, Ruth Pretty, created this intriguing supper dish and recommends accompanying it with a salad and pinot noir.

American cooks, please taste as you go; some amounts in this recipe have been translated from the metric system to ours.


Ruth Pretty's Roasted Mushroom Pie

Ruth Pretty's Roasted Mushroom and Lemon Thyme Pie

Serves 6

8 Portobello mushrooms, thickly sliced
28-32 Swiss Brown mushrooms, thickly sliced
24-28 white small button mushrooms, halved
1/2 cup olive oil
4 TBS. (1/4 cup) finely chopped lemon thyme leaves
flaky sea salt and ground black pepper
flour for rolling pastry
1 pound to 18 oz. puff pastry, the most buttery version you can buy
1/2 cup cream cheese, diced
4 TBS. finely grated Parmesan cheese
1 egg, lightly beaten
1 TBS lemon juice, finely grated zest of one lemon
3 spring onions, white parts roughly chopped
1 egg, separated
shaved Parmesan to garnish (optional)

• Pre-heat oven to 400-degree (F)

• Toss mushrooms in olive oil and thyme. Sprinkle generously with salt and pepper and place on a low sided baking tray. Place in oven and roast for 8-10 minutes until mushrooms are soft and juicy. Drain the cooking juices (discard or save for another use) and cool mushrooms. Taste for seasoning.

• Very lightly sprinkle flour onto pastry bench and roll out pastry to a 18-20-inch round. Place round onto a low sided baking tray and place into refrigerator for at least 30 minutes.

• Place cream cheese, Parmesan, egg, lemon juice, zest and spring onions into a bowl and using a wooden spoon combine. Add salt and pepper to taste.

• Spread cream cheese mixture onto the center of the pastry round leaving an 3/8-inch border. Pile roasted mushrooms on top of the cream cheese mixture.

• Place egg white in a bowl and loosen with a fork. Brush egg white around pastry border and fold pastry, pleating as you go, to partially cover the mushrooms.

• Rest pie for 30 minutes in the refrigerator, or overnight.

• Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush outside of the galette with egg wash and bake for 25-30 minutes until cooked and golden brown.

• Serve hot, warm or cold. If you wish garnish with shaved Parmesan.

Level 8 bar snacks: Most addictive ever

2013-04-09T07:31:00.001-07:00

Chef Chris Leynes is diabolical, having produced the most irresistible bar nut mix at Level 8 atop the Hotel Duval in Tallahassee, FL. His other bar fare is great, too, but it was the nut concoction that caught my attention.

Fortunately, the diabolical chef is also generous. Here's his recipe.

Level 8 Bar Snax

1 lb. peanuts
1/2 lb. walnuts
1/2 lb. cashews
1 lb. pretzels
1/2 lb. pretzel loaf, sliced (Chris makes his own pretzel loaf but you can substitute miniature Melba rye or other bread)
1/2 cup fresh rosemary
1/3 cup lemon zest
1 lb. butter
1/2 lb. bacon (optional, says Chris, necessary say I)

Melt 1/2 lb. of the butter and brush onto the pretzel loaf or miniature breads and toast.
Zest the lemons and chop the rosemary.
Combine all the ingredients except bacon and toss.
Cook bacon to crisp and chop.
Bake the other mixed ingredients at 350 degrees (F) for 10-14 minutes.
Toss with chopped bacon and serve.

Try to eat just one handful.

NOTE: To read more about Tallahassee and what it has to offer, go to Travel on the Level.

Chocolate lovers' One and Only heaven

2013-04-01T07:21:00.000-07:00

If your sweet tooth is asking for better treats than chocolate bunnies, here's the recipe, thanks to the One&Only Capetown, South Africa. (Ingredient amounts have been translated from the metric system.)

Lindt Piccolli Brownie

• 9-10 oz. butter

• 9-10 oz. Lindt "excellence Surfin" chocolate

• scant 2/3 pound super-fine sugar

• 4 Eggs

• 2 tsp. Vanilla extract

• 12 oz. (3/4 lb.) cake flour

• 2 oz (scant) cocoa powder

• 14 oz. Lindt white chocolate, chopped

• scant 1/2 pound Lindt milk chocolate, chopped

METHOD
1. Set oven to convection and preheat to 320 degrees F

2. Melt butter and dark chocolate in the top half of a double boiler, with water simmering in the lower portion.

3. In a separate bowl, whisk together eggs, sugar and vanilla until foamy.

4. Add the melted butter and chocolate to the egg mixture.

5. Fold in the chopped white chocolate and the flour.

6. Coat pan with a non-stick baking spray and spread the batter evenly in the pan.

7. Top with the chopped milk chocolate pieces.

8. Bake for 20 minutes.

9. Remove from oven. Let cool in pan for approximately 20 minutes. Cut into rectangles, and then turn over onto cooling rack/tray.

Indulge.

Another version of Quebec City Caribou

2013-03-18T08:23:00.002-07:00

Like poutine, another traditional winter treat, Quebec City's Caribou has more than one version.

According to the official website, this is the first.

"Caribou, a feisty alcoholic beverage, became popular in the early Carnivals. The recipe was created by Ti-Père, a business that was first established on Ste-Thérèse Street in the lower city, then, more recently, in Old Québec. Suffice it to say a typical caribou contains brandy, vodka, sherry and port… Wow!

Ti-Pere Caribou

10 servings

3 oz. Vodka
3 oz. Brandy
12 ½ oz. Canadian Sherry
12 ½ oz. Canadian Port

Mix together and heat before serving.

Bread pudding extraordinaire

2013-02-28T08:40:00.000-08:00

Miss Olivia

Miss Olivia doesn't tolerate dumb people or bad recipes, one reason her eponymous tea room in Maryville (pronounced Muryvl by the natives), Tennessee, is so popular.

Another reason to love Miss Olivia, this long-time food writer and beloved local TV personality shares her recipes.

Thus, I give you, Miss Olivia's extraordinary bread pudding. Hint: the secret's kin the bread for as Miss Olivia says, "stale bread, stale pudding."

Miss Olivia's extraordinary bread pudding

2 3/4 cups sugar
1/4 cup brown sugar
8 eggs
1 qt. half and half
1 TBS pure vanilla extract
7 cups cut-up croissants

Mix well first five ingredients in large bowl. Soak croissants in the pudding mixture overnight in the refrigerator or for at least one hour (longer is better).

Pour into whatever size baking dish (s) you prefer.

Note: Miss Olivia uses "small or medium-sized doo-dazzlers (ramekins!).

Place filled container in a water bath and cook at 350 degrees (f) until puffed and golden browns, 30 minutes or so.

Caramel Sauce topping
1 cup brown sugar
1 cip butter
1 cup whipping cream
1 tsp. pure vanilla extract
Bring sugar and water to a hard boil, stirring for exactly two minutes. Add whipping cream, boil one more minute without stirring. Add tsp. vanilla.