Browsing Category "Food & Beverage"
1 Dec
2011
Posted in: Food & Beverage
By Candice    No Comments

Recipes from A Thyme to Cook’s Linda Sample

A Thyme to Cook’s owner, Linda Sample, shared with us some insight into planning your next party in our December Issue of A Jubilee Event. Have you subscribed? Find two of their favorite recipes below– and thanks to Linda and her chef’s for sharing!

Crabby Patties

2 lbs lump crab meat
2 tsp lemon juice
3 eggs
2 tbsp mayonnaise
8-12 oz plain bread crumbs
1 tsp salt
1/8 th tsp ground white pepper
½ red bell pepper
8 oz red onion
1 tsp ground mustard
2 tsp Worcestershire sauce
¼ cup milk
1/8 th tsp red hot sauce
1 tsp paprika
1 tbsp chopped chives
salad oil for searing

Combine all wet ingredients and seasonings in food processor then place in a mixing bowl. Process red pepper and onion till fine minced then add to wet ingredients. Pick through crab meat to make sure there are no shell fragments then pulse in processor to a fine shred consistency. Add to remaining ingredients in bowl and mix well by hand. Add bread crumbs to mix until mix will hold its shape. Scoop crab cakes with a ¾ oz ice cream scoop onto parchment paper. Lightly press down tops to form a cake that is flat on top. Heat a thin layer of salad oil in a non stick pan oven medium heat until if you drop a little piece of cake mix pan it bubbles around the edge. When your pan reaches the proper temperature place crab cakes in pan with the side that was on the parchment facing down. This will be your presentation side. Cook cake till lightly browned then turn and repeat on second side. Cakes can be finished on pan sprayed sheet pans in the oven heating to 155 degrees internal temp.

Serve with your favorite aioli – some suggestions would be chipotle, lemon, or tomato basil.

Other options: substitute half the crab meat with lobster meat and add a little tarragon.

Bill’s Famous Marshmallows

1 cup 10X sugar – for dusting and coating

½ cup water
2 ¾ tablespoons powdered gelatin

½ cup water
2 cups sugar
½ cups corn syrup

¼ teaspoon salt
2 large egg whites
1 tablespoon vanilla

Grease bottom and sides of a 13” x 9”. Coat with 10 x sugar. Whip whites with salt to just soft peaks. Set aside. In electric mixer bowl, sprinkle gelatin over ½ cup water. Let bloom. In 3 qt sauce pot, combine sugar, corn syrup and ½ cup water. Cook to 240 degrees. Remove from heat and pour over bloomed gelatin. Add vanilla. Whip at high speed for 6 minutes. Should be tripled in volume and cool. Fold whipped whites into whipped sugar mix. Mix evenly. Pour mix into prepared pan, coat with 10 X and spread evenly into pan. Recoat top with 10X. Let set at room temp for 2 hours. Put in refrigerator uncovered for 2 hours. Cover with plastic wrap and freeze until needed. Cut to size after completely set. Use plenty of 10X to dust cutters or knife.

Some Variations:
Add the following to the 1 cup of 10X

  • Gingerbread, – 1 ½ teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon clove
  • Cocoa Ancho – ½ cup cocoa powder, 2 teaspoons ancho chili powder.
  • Cinnamon – 3 teaspoons ground cinnamon
  • Fruited marshmallows – add ¼ cup of compound and color with appropriate food tint to the sugar, water and corn syrup mix. Follow directions for the basic marshmallow recipe.
28 Oct
2011
Posted in: Food & Beverage
By Candice    No Comments

Friday Favorites: Porter Creek Wine

 

 

 

Porter Creek Winery will always have a special and meaningful place in my heart! My husband and I spent a week in the Russian River Valley on our honeymoon at the tremendous Farmhouse Inn which was only a mile away from Porter Creek. We had the most memorable afternoon there driving up the dirt driveway to the tasting room, playing with the wine makers dog who sat outside at the front door, and of course, tasted quite a bit of wine! We had several special bottles shipped home to us and always reminisce over our trip whenever we uncork one. So, for our first series of Friday Favorites I thought we would share our love for Porter Creek with you! I hope you are all getting together with family and friends over the weekend so bring a bottle of Porter Creek with you wherever you go!

I chose a lovely 2005 Fiona Hill Pinot Noir– which I am obsessed with. It is SO yummy! From the winemaker: This meticulously planted, steep hillside vineyard is situated along Westside Road at the entrance of Porter Creek with an ideal southern face. Hard clay top soil with a fractured stone bedrock places continual stress on these Pinot vines, resulting in a very expressive, unique vineyard designate wine. The nose has aromas of wild berries and forest floor, a weighty mid-palate and long silky finish.

 A second choice of mine but Lindsay’s choice would be the 2009 Chardonnay: The growing conditions of this terraced, hillside vineyard, with mature vines and low yields produces a very unique Chardonnay. George’s Hill vineyard extends from the hilltop down a steep terraced slope of approximately 30% grade. The soil profile consists of Franciscan, metamorphic hard clay with a bedrock of fractured stone material. The bedrock layer allows the roots to penetrate, but only slowly over time. Parts of the vineyard yield only one and a half tons per acre. The grapes are harvested in the early morning hours in order to preserve and capture the fruit at perfect ripeness. The wine undergoes natural fermentation in barrel as well as natural malolactic fermentation, and is aged sur lees. The 2009 vintage is extremely well-balanced. Aromas of lemon, lime and pear. Richness and mineral notes on the pallet, yet restrained with a long finish.

Diana’s 2009 Zinfandel pick would be a wonderful choice for your Thanksgiving dinner table: A classic example of Sonoma County Zinfandel. Aromatically, it has the explosive cherries and berries jam and on the palate it is rich and textured on the finish. Produced from hillside grown vines and blended with 10% Carignane for texture and overall harmony.

Cheers! xoxo

7 Jun
2010
Posted in: Food & Beverage
By Candice    No Comments

The Jubilee Martini

Our friend, the brilliant Nina Healy, sent me a special recipe that I wanted to share with you all– I especially love it’s tag line.

Jubilee Martini Recipe

A festival in a glass!

2 oz. Grey Goose Vodka
1/2 oz. Cointreau
1 oz. Fresh sour mix
2 Mint leaves, crushed
Mint sprig for garnish

Combine vodka, liqueur, sour mix and leaves in mixing glass. Add ice and shake. Strain into your martini glass and garnish.

Yum! Think we should start serving these at The Studio?

25 May
2009
Posted in: Food & Beverage
By Candice    No Comments

Memorial Day Cocktails

Happy Memorial Day! I love summer holidays — tiki torches, barbecue, summer dresses and cocktails with little umbrellas in them — I love it all (especially the cocktails!) Here are some fun recipes for your memorial day party this afternoon or for any summer soiree you may be hosting.

Bing Cherry Mojitos

via Martha Stewart
Ingredients
Serves 12
* 1 1/4 cups sugar
* 1 1/4 cups freshly squeezed lime juice, about 9 limes
* 3 pounds Bing cherries
* 18 ounces best-quality black cherry or plain vodka (www.beekmanliquors.com)
* 1 bottle sparkling water (750 mL)

Directions
1. Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container up to 1 month.
2. Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate at least 1 hour (up to overnight).
3. Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cup cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.

New Orleans Hurricane

via Allrecipies.com
INGREDIENTS
* 1/2 cup ice
* 2 fluid ounces light rum
* 2 fluid ounces passion fruit flavored syrup
* 1 cup lemon-lime flavored carbonated beverage
* 1 ounce lime juice
* 1 fluid ounce 151 proof rum

DIRECTIONS
1. In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.

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