Thursday, February 16, 2017

Add whiskey to chocolate for addictive adult ice cream


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.

Monday, August 3, 2015

Unexpected Seasonal Sweet: Silver Queen Corn Butter

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.

Friday, July 18, 2014

A touch of Malay from Michael's on East

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

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 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!


Monday, December 16, 2013

Santa's Secret Martini

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.


Tuesday, November 19, 2013

Wow them with Sweet Potato Cake

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

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.

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. 

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!

Wednesday, October 2, 2013

Hot recipe competition

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, by Dec. 30, 2013.

• 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.

Monday, September 23, 2013

St. Francis Inn Pear Custard Pie

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

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

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.