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Recipes
Bread Recipes from Scrumptious Summerville Kitchen Tour (September 19, 2004)
If there's one thing we really enjoy most about
being Innkeepers is having the opportunity to cook for our guests.
Here is a list of some of our signature recipes.
Check back for updates...
Sour
Cream Chive Biscuits
| 2 cups Unbleached All Purpose flour |
1 Tbsp baking powder |
| 2 tsp sugar |
¼ tsp salt |
| 1 stick margarine |
2 Tbsp chopped fresh Chives or 1 Tbsp freeze
dried Chives |
| ¼ cup milk |
½ cup sour cream |
Combine dry ingredients and Chives
in mixing bowl. Cut in margarine with dough blender until margarine
is in small pea size pieces. Add the milk and sour cream until
liquid and flour are evenly combined. On a floured surface knead
the dough and repeatedly fold and flatten by hand for 2 to 3
minutes. Cut biscuits out of dough approximately ½ inch
thick. Place on baking sheet and bake for 9 to 10 minutes in
preheated 450 degree oven. Makes 12 to 18 biscuits depending
on size of biscuit cutter.
Note: For a lighter taste substitute fresh dill for
chives. |
White
Chedder & Thyme Biscuits
| 2 cups Unbleached All Purpose flour |
1 Tbsp baking powder |
| ¼ tsp baking soda |
2 Tbsp sugar |
| ¼ tsp salt |
1 stick margarine |
| ¾ cup buttermilk |
½ cup extra sharp Vermont white cheddar
cheese, grated |
| 2 Tbsp fresh Thyme leaves |
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| Combine the dry ingredients and
Thyme leaves in mixing bowl. Using a dough blender, incorporate
the grated cheese into the flour mixture. Next cut in the margarine
with the dough blender until the margarine is in small pea size
pieces. Add the buttermilk and continue to blend until the liquid
and the flour are evenly combined. On a floured surface knead
the dough and repeatedly fold and flatten by hand for 2 to 3
minutes. Cut biscuits out of dough approximately ½ inch
thick. Place on baking sheet and bake for 9 to 10 minutes in
preheated 450 degree oven. Makes 12 to 18 biscuits depending
on size of biscuit cutter. |
Prosciutto
Eggs on English Muffins with Asparagus and Grape Tomatoes
Partially toast English muffins in
broiler with butter on top. Remove from broiler when butter is melted.
Cover with sliced grape tomatoes, drizzle with olive oil, season
with salt and pepper. Add thinly sliced raclette or gruyere cheese
and return to broiler until cheese is melted. Remove and place 3
previously cooked spears of asparagus on the muffin slices. Top
the asparagus with a folded slice of prosciutto and a poached egg.
The muffins are then topped with hollandaise sauce or a crème
sauce made with heavy cream and the cheese used in the recipe.
Jack
Daniels Shrimp and Grits
| Grits |
1 cup heavy cream |
1 stick butter |
2 cups quick grits |
salt and pepper to taste |
1 Qt. Water |
|
Heat cream and
water to boil. Add butter, salt and pepper. Add grits slowly
and reduce heat. Simmer covered for 20 minutes and avoid scorching. |
| Sauce |
| ¼ pound bacon, diced |
½ cup red onion, diced |
| ½ cup green Bell pepper, diced |
½ cup red Bell pepper, diced |
| 30 oz. high quality Ketchup |
½ cup brown sugar |
| 2 oz. Jack Daniels bourbon |
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| Cook bacon until fat is translucent.
Add onions and peppers and sauté until onions are translucent.
Flame with Jack Daniels. Add remaining ingredients and season.
Simmer, covered for 10 minutes. |
| Shrimp |
| 1 lb. Peeled and deveined shrimp |
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| Sauté shrimp in 2 Tablespoons
butter until pink. Transfer to sauce and simmer for 1 minute. |
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Serves 6 to 8
Note: The sauce will keep refrigerated
for several weeks. Left over grits may be refrigerated and
sliced or formed into patties, fried in a hot cast iron pan
with a small amount of butter until crisp on the outside for
delicious fried grits!
This recipe can be multiplied. We
multiply it by 4 or 5 to serve 40 to 50 persons when it is
not the only entrée at a party. Everyone, except those
with a shellfish allergy with have at least one helping! |
Artichoke
Baked Eggs
| 1 medium tomato,
sliced 1/4 inch thick, peeled and seeded |
4 artichoke
hearts, thinly sliced lengthwise. Use canned, but not marinated
artichoke hearts. |
| 1/4 tsp salt |
3 Tbsp sour
cream |
| 2 Tbsp unsalted
butter |
4 eggs,
separated |
| 8 oz lean
ham or Canadian bacon, cubed |
Freshly ground pepper to
taste |
| 2 Tbsp freshly
grated Parmesan cheese |
Freshly chopped parsley
to garnish |
Instructions:
Preheat oven to 450 degrees and place pot of water on stove to boil.
Slice, peel, and seed tomato; place between paper towels to absorb
moisture. Saute' ham or Canadian Bacon in 1 Tablespoon unsalted
butter until slightly browned. Remove to paper towel to absorb any
liquid.
Place half the ham or Canadian bacon in each of
the bottoms of two oval 9 x 5 x 2-inch ramekins. Place tomato slices
over ham in single layer. Sprinkle with Parmesan cheese and salt.
Place the artichoke slices evenly
over cheese and cover with thin layer of sour cream. Place two indentations
in each preparation with back of a spoon which has been run under
hot water. Place egg yolks in each indentation.
In a small bowl break up egg whites with a fork
so that they will flow as a liquid; do not whip the whites. Pour
the whites over the ramekins, being careful to keep the egg whites
from running over the edge of the ramekins. Place 1/2 Tablespoon
of unsalted butter on top of each ramekin. Place the ramekins in
a shallow Pyrex baking dish for a water bath. Fill with boiling
water to reach approximately 2/3 of the way up the ramekins.
Bake for 11 minutes. Remove from the water bath
and place ramekins on individual plates. Sprinkle with freshly ground
pepper and garnish with freshly chopped parsley. There will be a
small amount of liquid on top of the ramekin at the end of cooking.
This is melted butter and not uncooked egg.
*Sliced avocado may be substituted for artichoke
for another excellent variation of this dish.
Pumpkin
Belgian Waffles
With Vermont Mapple Syrup Whipped Cream
(Adapted from Morning Glories, By Donna Leahy)
| Ingredients: |
| 2 Cups |
All-Pupose Flour |
1/4 Tsp |
Clove |
| 1/4 Cup |
Sugar |
1 1/2 Cups |
Milk |
| 4 Tsp |
Baking Powder |
1 Cup |
Pumpkin Puree, Canned |
| 1 Tsp |
Salt |
4 |
Eggs, Seperated |
| 1 Tsp |
Cinnamon |
1 Cup |
Butter, Melted |
| 1 Tsp |
Ginger |
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Preheat waffle iron (Belgian or regular). In a large
bowl, combine first seven ingredients. Whisk together milk, pumpkin
puree, and egg yolks. Stir pumpkin mixture into the dry ingredients
and add melted butter. Beat egg whites until stiff and fold into pumpkin
mixture. Ladle butter onto waffle iron and cook until steam ceases
to escape from the iron, producing a lightly browned waffle.
Flavored Whipping Cream
| 1 Cup |
Whipping Cream |
2 Tbsp |
Pure Maple Syrup |
Whip the cream until peaks begin to appear. Add
syrup, when peaks begin forming, and finish whipping the cream until
stiff peaks form. Serve waffles with pure maple syrup and a generous
scoop of the whipped cream.
Yield: 6
* Try adding chopped pecans
to this batter and cook as pancakes - ideal during the Thanksgiving
season!
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