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.

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30 Dec
2010

Posted in: A Jubilee Event, Creative Photoshoots, Destination Events, Featured Posts, Features
By Candice

4 Comments

On Royal Street: French Inspired Photoshoot in New Orleans | Part III

For the last post of 2010 I thought we’d end on where our adventures began this year with the final installment from our New Orleans Shoot! You can see the beginning of our shoot here, and the second feature here. There were so many beautiful and gorgeous details — from the dramatic linen draping on the table, pinned with fabric, paper, and real flowers– to the amazing desserts designed by Sucre. I especially love the escort card display on someone’s front door shutters, which was styled on a whim as we were looking for the right backdrop!

Enjoy! xoxo

Credit Reel

Photography: Carla Ten Eyck & Co. (Katie Slater & Sara Code-Kroll too)
Design & Styling: Jubilee Events
Location: Royal Street & The Cornstalk Hotel
Fashion & Styling: The White Dress by the Shore
Floral Design: Datura: A Modern Garden
Hair & Makeup: Jennie Fresa & The Beauty Library
Cinematography: Vantage Point Films
Musicians: Dr. Jazz and the New Orleans Sounds
Confections: Sucre
Groom’s Tux: Perlis
Shoes: MADELiNE Shoes & Poetic License Shoes
Paper: Posh Paperie
Calligraphy: Elizabeth Porcher Jones Calligraphy
Custom Headpieces & Floral Sashes: Twigs and Honey
Vintage Jewels: Karen Lindner Designs
Jewelry: Haute Bride
Linens: Gala Cloths
Custom China & Napkins: Sarah Drake Design
Pink Candelabras: Nachtmann & Riedel
Champagne: Pommery Gold POP Champagne
Cake Stands: Iacoli & Mcallister
Vintage Birds: Orange & Blossom
Vintage Umbrellas: Bella Umbrella

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20 May
2009

Posted in: favors, Food & Beverage
By Candice

1 Comment

Delicious Vendors: Whimsey Spice

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!