Food and Beverages

Figure C--For dessert, how about trying an apple crisp such as this one? Other types of fruit can be substituted for the crisp if apples don't appeal to the taste buds.

Low-Country Eggs Benedict
by Chef Tom Gray, Executive Chef, Bistro Aix (Jacksonville, FL)

Savory Bread Pudding Ingredients (for each 2" hotel pan):

10 eggs
1-1/2 quarts heavy cream
3 baguettes, largely diced (to equal 6 qts. volume)
salt and white pepper to taste
3 cups leeks, diced
12 oz. chorizo* or andouillette**, split in half, then thinly sliced
1/4 cup chervil***, lightly chopped
8 oz. goat cheese

* chorizo [chor-EE-zoh, chor-EE-soh]--A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices. It's widely used in both Mexican and Spanish cooking. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork. The casing should be removed and the sausage should be crumbled before cooking. Chorizo makes a tasty addition to many dishes, including casseroles, soups, stews and enchiladas.

** andouillette [ahn-dwee-YET]--This smaller version (1 inch or less in diameter ) of andouille sausage is a specialty of Normandy. It is sold cooked but not usually smoked. This sausage is traditionally slashed and grilled or fried.

*** chervil [CHER-vuhl]--A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Chervil is one of the main ingredients in fines herbes (A mixture of very finely chopped herbs, the classic quartet is chervil, chives, parsley and tarragon, though burnet, marjoram, savory or watercress are often used as part of the blend). Though most chervil is cultivated for its leaves alone, the root is edible and was enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley, but its delicate flavor is diminished when boiled. Chervil is also called cicily and sweet cicily.

Preparation for the Savory Bread Pudding:

Butter entire 2-inch hotel pan. Lay parchment paper over buttered bottom of pan, and butter top of parchment paper. Whisk eggs, cream, salt and white pepper together until smooth (approximately one minute).

In another bowl, toss together bread, chorizo, leeks and chervil. Pour half the egg mixture over bread mixture. Stir together. Press bread and egg mixture into the hotel pan, making it even throughout pan. Pour remaining egg mixture over bread.

Crumble goat cheese over top of bread mixture and press cheese into mixture. Cover with foil and bake in a 325-degree oven for 40 minutes. Uncover and bake for an additional five minutes. Cut into pieces approximately 3 inches by 3 inches to yield 20 portions.

Poached Eggs Ingredients:

20 eggs
2 oz. (1/4 cup) white vinegar (for every 4 qts. of water)
1 Tbs. salt

Preparation for the Poached Eggs:

Bring water to a simmer, crack eggs into individual cups, and gently pour into simmering water. According to your preference, use the following as a guide: three minutes for a runny yolk, four minutes for a soft/medium yolk, and five minutes for a firm yolk.

Collard Greens Ingredients:

2-1/4 lbs. collard greens, stems removed, washed and cut into ribbons
2 oz. olive oil
2 Tbs. shallots, finely diced
4 oz. cider vinegar
salt and white pepper to taste

Preparation for the Collard Greens:

Blanche greens in heavily salted water. Strain with a colander and shock in ice water. In a frying pan, sweat garlic and shallots until translucent over medium heat in olive oil.

Add greens and toss together in frying pan. Add vinegar and remove from heat. Keep warm. This dish may be prepared a day in advance and should be warmed just prior to serving. It may be necessary to add a small amount of water if reheating.

Red-Eye Gravy Ingredients:

1 tsp. olive oil
12 oz. chorizo or andouillette, diced
3 tsp. sweet onions, finely diced
2 tsp. garlic, minced
1 cup strong black coffee
2 oz. butter
1/2 cup flour
6 cups hot chicken stock or broth
2 tsp. thyme

Preparation for the Red-Eye Gravy:

Saute chorizo with olive oil in a heavy-bottomed saucepan until golden brown. Add onion and garlic. Cook until tender.

Add coffee to de-glaze the pan and remove any bits that may be stuck to the pan. Reduce the liquid until nearly dry. Remove meat with a slotted spoon and set aside. Add butter and allow it to melt. Add flour and cook over low heat for approximately four to five minutes until golden brown.

Turn up the heat and whisk in hot chicken stock gradually until gravy is smooth and begins to thicken--approximately seven to 10 minutes. Add cooked meat back in and cook approximately 10 to 12 minutes to cook out starchy flour.

To assemble the Low-Country Eggs Benedict, place a tablespoon of collard greens on bread-pudding square, and top with poached egg and gravy.

Yield: 20 portions

Seafood Boil over Yellow Grits with Roasted Red Peppers
by Chef Tom Gray, Executive Chef, Bistro Aix (Jacksonville, FL)

Seafood Boil Ingredients:

2 Tbs. garlic, minced
1/4 cup shallots, minced
2 Tbs. olive oil
1 cup dry white wine
8 lbs. mussels
3 lbs. crawfish (also called crayfish or crawdads), scallops or shrimp--meat only
2 pints oysters, shucked, liquid saved
2 oz. (1/2 stick) butter
1 Tbs. fresh thyme, chopped
3 Tbs. fresh parsley, washed and chopped

Dry Spice Mix Ingredients:

3 Tbs. paprika
1 Tbs. marjoram
1/2 tsp. celery seed
1/4 tsp. cayenne pepper
1/4 tsp. cumin

Preparation for the Seafood Boil and Dry Spice Mix:

In deep saute pan with lid, saute garlic and shallots in olive oil until tender. Add dry spice mix, white wine and mussels. Cover and cook for approximately one minute.

Add remaining seafood and butter, then cover. Cook an additional three to four minutes until mussels open and the crayfish and oysters are cooked until tender. Toss with thyme and parsley. Serve over warm grits. (See accompanying recipe below.)

Yellow Corn Grits Ingredients:

8 cups water
8 cups milk
4 cups yellow (or white) grits
2 Tbs. salt
1/2 Tbs. white pepper
3 cups roasted red peppers, diced (8 large peppers yields approximately 3 cups roasted peppers)
1/2 cup chives, thinly cut (or thinly sliced scallion)
8 oz. butter

Preparation for the Yellow Corn Grits:

Bring water and milk to a simmer in a large pot. Whisk in grits and reduce to a simmer. Cover and cook for 30 to 45 minutes or until tender. Stir in salt, pepper, roasted peppers chives and butter. Cover and keep warm until ready to serve.

Yield: 20 portions

Apple Crisp
by Chef Tom Gray, Executive Chef, Bistro Aix (Jacksonville, FL)

Ingredients for Fruit Mixture:

1-3/4 lbs. Granny Smith apples
1-1/2 lbs. Golden Delicious apples
1/2 cup white sugar
1/4 cup brown sugar
pinch of salt
1 Tbs. cornstarch

Preparation for Fruit Mixture:

Peel and core apples. Cut into eighths. Combine sugars, salt and cornstarch. Toss with apples. Place mixture into a buttered or nonstick-sprayed baking dish.

Ingredients for Topping:

1-1/2 cups butter, melted
1 cup honey
3 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. allspice
6 cups quick oats
3 cups toasted walnuts, finely chopped

Preparation for Topping:

Mix together all ingredients in a bowl by hand or with a blender, using the paddle attachment. Evenly crumble mixture over fruit. Bake in a preheated 275-degree oven for 50 minutes.

Yield: 10 portions

Figure E--Lemon curd, or lemon jam, can be served as a pudding as seen here, on scones or as a fruit dip. This versatile British-type treat can be prepared to perfection in less than five minutes.

Cucumber Sandwiches
by Kay Snipes of Magnolia & Ivy Antiques, Gifts & Tea Parlor (two locations: Cuthbert, GA; Columbus, GA)

Ingredients:

1/2 stick butter, softened
20 slices white bread
8 oz. cream cheese, softened
1 English cucumber (hothouse cucumber), thinly sliced
1/4 cup lemon pepper

Preparation:

Spread butter on one side of bread. Spread cream cheese on top of buttered side. (The butter seals the bread so that the cream cheese doesn't soak the bread.) Take the English cucumber and thinly slice it. Place cucumber slices on dry paper towel and blot. This will prevent the sandwiches from getting soggy.

Place four cucumber slices on each slice of buttered bread. Sprinkle with lemon pepper. Top with another slice of bread (with the butter-and-cream cheese side down on cucumbers.) Trim crusts and cut into 1/4 sections. Tie with thin satin ribbon around each 1/4 section.

Yield: 40 tea sandwiches

Lemon Curd
by Terri Eager of Magnolia & Ivy Antiques, Gifts & Tea Parlor (two locations: Cuthbert, GA; Columbus, GA)

Ingredients:

3 eggs
1/2 cup lemon juice, freshly squeezed
1/2 cup butter, melted
1/2 cup white granulated sugar

Preparation:

In a microwave-safe bowl, whisk together eggs, lemon juice, sugar and butter. Microwave on high for one minute, then whisk the mixture. Microwave on high for another minute until it becomes thicker. Remove again and whisk. Microwave on high for another minute until thickened more.

Yield: approximately 2-1/2 cups