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.

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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! xoxoSimilar Posts:

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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?Similar Posts:

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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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I came across this delightful etsy store via Swanky Tables a long time ago. Whimsey & Spice is the creation of Jenna and Mark, an art direction and a pastry chef living in New York. They specialize in making sweet food with a dash of spice. I have to admit, I haven’t tried Whimsey & Spice personally, but I can tell you that if it tastes only half as good as it looks, I might develop an addiction!

Among their products, my favorites have to be the pillows they call marshmallows, butterscotch bars, and the gorgeous earl gray sandwich cookies. Yum! For more delicious goodness, visit their etsy shop. They also have a wonderful blog, sweet fine day, where they share insight into their business and family. It is one of my favorite daily reads in my rss feed!
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We tasted three yummy salads (yeah… I totally forgot to take a picture so use your imagination!):
Baby greens with seasonal tomatoes, grilled asparagus, sliced romano cheese tossed with a balsamic honey vinaigrette
Endive salad with blue cheese vinaigrette, and
Baby arugula salad with cannellini beans and pancetta with a lemon vinaigrette

And there was some yummy homemade, warm bread:

Our entrees were:
Filet with a Pinot Noir buerre rouge, truffled parisian potatoes and asparagus

Truffle crusted filet mignon with sweet summer peas, whipped potatoes and grain mustard bordelaise.

Herb seared breast of chicken with sautéed spinach fingerling potatoes and wild mushroom jus

Chicken with pan fried gold potatoes, mustard pancetta jus, and baby squash

Salmon with lemon grappa glaze, toasted almond rice and grilled asparagus

So what did we choose? You’ll have to wait to find out! But everything was so super yummy and the decision was TOUGH. A big thank you to all the staff at the Gershon Fox room and Marquee for making our tasting amazing!

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Ingredients:
* 4 oz eggnog
* 1/2 oz white chocolate liqueur
* 1 oz Southern Comfort
* edible gold flakes or chocolate flakes for garnish

Preparation:
1. Build the ingredients in to snifter glass and stir lightly.
2. Sprinkle gold or chocolate flakes on top.

Enjoy!Similar Posts:

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$15 and under
* Monte Velho, Red Table Wine, Alentejo, Portugal $12
* Crios, Torrontes, Salta, Argentina $11
* Ben Marco, Malbec, Mendoza, Argentina $18
* Sorrelle Branco, Prosecco, $14

$25
* Cloudy Bay Pinot Noir, Marlborough, New Zealand $30
* Seghesio, Zinfande, Sonoma, CA $24

$50
* Ridge Pagani Ranch, Sonoma, CA $35
* Orin Swift Cellars, The Prisoner, Napa, CA $37
* Montinore, Parsons’ Ridge Estate, Pinot Noir, Willamette Valley, $35
* Argyle, Reserve Pinot Noir, Willamette Valley, OR $42

I am going to pick up a few of her recommendations. Can I just say that I love the Argentina wine that she has chosen? The wine from that region is absolutely delicious!

And if you are feeling a bit more generous consider giving a Swirl gift certificate. Swirl is so fabulous — they come with everything one needs in order to host a wine tasting event. I know of so many people who would LOVE this as a gift (myself included!). To learn more, visit Swirl’s website.

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• Friday Favorites: Porter Creek Wine

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There was a lot of yummy food on display at BizBash by some of Manhattan’s top catering companies. We got to sample a variety of signature drinks, chocolate confections, and petite appetizers. The main trend? Food as art.

I think a lot of couples underestimate the impact that food has on your event. We all know it is the largest expense and the single element guests are guaranteed to remember from your wedding day. Still, people tend to neglect the idea that food can be as much a part of your wedding day theme and décor as flowers, candles, and table linens. If you are having a French country themed fete, why not serve a variety of French food and wine? A rustic, evergreen style wedding could serve these petite paper cones filled with a variety of nuts and a spring of evergreen as garnish.

You can create a fusion of food to suit your theme and stylize it in a way where it fits in with your décor. It is an inexpensive way to continue your wedding style into other elements of the day. I recommend that you sit down with your caterer or chef and discuss options to liven up your dishes and add an artistic flair. Think about shapes, color, taste, and texture. Here are a few ideas:

Going Old Hollywood? Stick with classic cocktails (which are making a huge comeback) such as the classic martini, gin and tonic, or whiskey sour. For food, serve canapés with different spreads (avocado, blue and cream cheese spread, ham and olive), welsh rarebit toasties, cocktail sausages, and silver dollar hamburgers. For dinner, serve wedge salad or classic cob salad with a classic steak, chicken, or Italian dish.

For a rustic, late summer evening wedding outside, consider serving a variety of chilled wines or sangria’s in pitchers. Champagne flutes served with a few blueberries, raspberries or blackberries for flavor and color. As an appetizer, antipasto platters with cured meats, cheeses, peppers and mushrooms. Parmesan stuffed mini artichokes, crab cakes with tarter dipping sauce, and dates stuffed with goat cheese. For dinner, a light cesaer or garden salad with braised lamb shank with rosemary, beef tenderloin with port and chestnut sauce.

Another trend that is evident already in recent weddings are miniature foods. Shot glasses filled with bisques, soups, and little deserts. Tiny french fries, burgers, sandwiches, and cheesecakes. I love the idea of miniature foods, especially deserts and hors d’oeuvres; it allows your guests to sample a lot of food without getting too full!

Often times these are more of a customized menu verses the wedding package variety. If you can’t stray from your prepackaged meal, ask the chef if they would be willing to plate the food in a unique and artistic way. Chefs are artists by nature and most of them welcome putting new spins on the same old dishes! Similar Posts:

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The Gingersnap Martini

* 75 oz. Captain Morgan Spiced Rum
* .5 oz. ginger brandy
* 4 oz. eggnog

Combine rum, brandy, and eggnog in a blender. Blend to desired consistency. Garnish with a ginger snap for dunking.

Recipe courtesy of TheBar.comSimilar Posts:

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I’ve created this autumn inspired menu based on hearty dishes that represent my favorite season well. Fall foods are colorful and those colors should be well represented on your guest’s plates: oranges, greens, reds, and purples.

hor d’oeuvre: Fig Crostini

with prosciutto, ricotta and red wine reduction

There are so many different foods you can tower on top of toasted bread. This recipe had me at fig! It is a delicious and luxe surprise for your guests to nibble on. Source: MyGourmetConnection.com

hor d’oeuvre: Eggplant Rolls

with walnuts, garlic and herbs

I may have to have a dinner party just so I can serve this dish. The combination of flavors is quintessentially autumn. Source: AZCookbook

hor d’oeuvre: Tomato Bruschetta

Bruschetta is a hor d’oeuvre staple at most gatherings — and for good reason. Tomatos and basil are in their highest season, so why not take advantage of their full and natural flavor? Coupled with a deliciously toasted slice of buttered bread you have a finger food that all your guests will enjoy! Image Source: RealEpicurean.com (click for their recipe, too!)

Soup: Butternut Squash and Garlic Soup

One of my favorite foods of fall is butternut squash soup. I think the key to making this dish extra delish is to add a bit of sweet; whether it be honey, sugar, or a substitute, sweetness really brings out the flavor. Otherwise, it can end up tasting dull. Image Source: Delightful Deliacies (visit their website for their recipe)

Salad: Corn Fritters, Tomato and Arugula Salad

The author of this recipe drizzled a bit of honey over the corn fritters and tossed the arugula in a mixure of white vinegar, olive oil, whole grain mustard, salt and pepper. This salad would also be bolder if the tomato’s were oven roasted. Source: Love and Olive Oil

Pasta Dish: Pumpkin & Parmesan Ravioli

with Rapini & Pine Nuts

In lieu of a traditional pasta dish, consider serving this autumn inspired marriage of pumpkin, pasta, Parmesan and pine nuts. Ravioli is such a comfort food and one your guests will truly enjoy. Source: Under the High Chair

Main Course: Pork Tenderloin with Orange-Sherry Sauce

and a side of braised red cabbage and garlic mashed potatos

“Pork tenderloin is an extremely versatile meat that lends itself well to a variety of seasoning and sauce variations. The pungent flavors of orange and sage complement the pork perfectly and make a beautiful entree for a fall dinner party.” Source: MyGourmetConnection.com

Desert: Autumn Trifle

with Spice-Roasted Apples, Pears, and Pumpkin-Caramel Sauce

There are so many options for deserts in the fall: pies, cakes, and cookies. All comfort foods. I loved this autumn inspired trifle which has many of the same ingredients you’d find in your favorite fall deserts. Source: TravelersLunchBox.comSimilar Posts:

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Autumn Sunset

1 tsp minced pumpkin puree
1 oz brandy
½ oz Calvados
2 oz apple juice
¼ oz grenadine
splash soda
garnish cinnamon stick

Put all ingredients except grenadine and cinnamon stick into cocktail shaker, shake vigorously and pour into a tall martini glass. After pouring, drizzle grenadine on top so it falls to the bottom of the glass to create the effect of an “autumn sunset.”

If you wish to drink this beverage hot, omit the splash of soda. Pour ingredients into 8 oz glass coffee mug, add 6 oz hot water, stir vigorously to blend. Add grenadine as above. Garnish with cinnamon stick plus three whole cloves.

Recipe courtesy of cocktail.com and photograph by Martha Williams.Similar Posts:

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A Lovely Pear

Insert a collective “awwww”

4 parts Absolut Pears
½ part apple juice
1 part white grape juice
1 ½ part peach puree
1 part lime juice
(Serves two)

Combine all ingredients, shake and strain into 2 martini glasses.Garnish with a Pear slice and a sprinkle of cinnamon.

It does sound super yummy, and would make a cute addition to your wedding day! Thanks to CocktailAtlas.com for the recipe and photograph!
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Ingredients:

1-1/2 oz. Bacardi Light Rum
3-4 each of fresh blackberries, blueberries and red raspberries
8-12 fresh mint leaves
juice of one lime
1 oz. simple syrup
soda water
mint sprig for garnish

Directions:

In a 12-oz. highball glass, muddle mint, simple syrup, wild berries and lime juice.

Fill glass with crushed ice — it is very important to use crushed ice, not cubed — then add rum.

Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until the glass begins to frost on the outside.

Spritz with soda water and stir one last time to incorporate.

Garnish with a sprig of fresh mint that has been dusted with powdered sugar and two long straws to avoid tickling your nose with the garnish.

Tips: To muddle the mint against the bottom of the glass, use just enough pressure with your muddler to release the oils from the mint without tearing it. The back surface of a wooden spoon will serve as a muddler stand-in if needed. Use a lime squeezer to fully extract the lime’s juice. To make simple syrup, dissolve an equal amount of granulated sugar in boiling water and then allow syrup to cool. Store in a clean bottle in a cool place.

Candice’s Idea: Display your signature cocktail in various vintage glass pitchers on a specialty table. Include a description of your signature drink and the ingredients — and to tie it all together have the printed description match your invitation / menu cards.

Cocktail recipe courtesy of The Modern Mixologist.Similar Posts:

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