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February 27, 2015
By cask2 in the All, Cocktails, Recipes category.
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FLORIDA MARGARITA RECIPE

La Floridita MargaritaLa Floridita Margarita

FROM THE RAVENOUS PIG COOK BOOK

 Spring marks the tail end of Florida’s citrus season and that’s when our Ruby Red grapefruit is at its juiciest. Our take on Ernest Hemingway’s favorite daiquiri marries tequila with floral maraschino cherry liqueur. The fresh-squeezed grapefruit juice and grapefruit bitters tie it all together.

Makes 1

1 ounce sour mix
2 ounces Corralejo Blanco tequila
1 ounce Luxardo maraschino liqueur
1 ounce Ruby Red grapefruit juice
2 dashes Fee Brothers grapefruit bitters

Shake first 5 ingredients with ice and strain into a tall glass of ice rimmed with pink sea salt. Garnish with a wedge of lime and an amarena cherry.

February 27, 2015
By cask2 in the All, Recipes, Uncategorized category.
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SOUTHERN OYSTERS ROCKEFELLER RECIPE

*Southern Oysters RockefellerSouthern Oysters Rockefeller with Pickled Ham Hock and Braised Collard Greens

From THE RAVENOUS PIG COOKBOOK

Necessity-and hunger- is the mother of invention. One fine winter day, we wound up with an extra bushel of oysters at the restaurant. One thing led to another, and this was the serendipitous result.

Serves 4 to 6

 Celery Root Bechamel
2 cups celery root, peeled and chopped
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
Coarse salt, to taste

 Braised Collards

1 large bunch collard greens, cleaned
1 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, small dice
3 cloves garlic, finely grated
1/2 cup chicken stock
1/2 teaspoon crushed red pepper flakes
2 tablespoons honey
Zest and juice of 2 lemons
Coarse salt, to taste

For Assembly
12 large Apalachicola oysters
3/4 cup Pickled Ham Hock meat (Pantry, page 238)
Rock salt

 

Make Béchamel

  1. Combine celery root, cream, milk, and a large pinch of salt in a large, heavy pot over medium heat. Bring to a simmer. Cook until celery root is soft, about 20 minutes.
  2. Meanwhile, melt butter in a medium saucepan over low heat. Add flour and cook, whisking constantly, until mixture turns golden and smells nutty. Set aside to cool to room temperature.
  3. Once celery root is soft, puree mixture in a blender until smooth. Return puree to the pot and heat until just bubbling. Whisk in butter-flour mixture, a bit at a time, until mixture thickens.
  4. Finished béchamel should be the consistency of warm mashed potatoes.

 Make braised collard greens

  1. Separate collard leaves from stems. Slice leaves into 2-inch strips. Rinse strips with cold running water to remove dirt.
  2. Heat oil in a heavy bottomed pot over medium heat. Add onion and cook until translucent and soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more.
  3. Add collards, chicken stock, crushed red pepper flakes, honey, lemon zest, lemon juice, and salt.
  4. Simmer, uncovered, until collards are tender and liquid is almost completely reduced.

 To Assemble

  1. Pre-heat oven to 350°F.
  2. Scrub oysters clean under cold running water.
  3. Shuck oysters. Discard top shell and reserve bottom shells. Set oysters aside in a small bowl. Scrub and rinse bottom shells again and pat dry.
  4. Arrange cleaned bottom shells on a baking sheet. Place one shucked oyster into each shell; dollop each with béchamel, top with pickled ham hock, and a small spoonful of braised collards. Bake until bubbling, 4 to 5 minutes.
  5. Serve on a plate lined with rock salt.

 

April 30, 2013
By Manager in the All, Recipes category.
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Oatmeal Cream Cookies!

You Asked, and We Listened!

On any given Sunday brunch, you never know what you’ll find, but you always know you’ll get a number of delectable confections available due to our talented pastry team. But when Koralyss introduced her Oatmeal Cream Cookie Sandwich, a throwback to the childhood favorite Little Debbie Oatmeal Cream Pie, it seemed to take Winter Park by storm. We sold out of them almost immediately!

And since you asked, of course we’re sharing it with you!  She’s always crafting new treats for our “Bake Shop on a Board” so if you missed this one, now you can create it at home!

Oatmeal Cream Cookie Sandwich

Cookies:

Butter -10oz.

Brown Sugar – 1 cup

Sugar – ½ cup

Eggs – 1

Vanilla – 2 tsp

Molasses – 1tbsp

All-Purpose Flour – 1 ½ cups

Baking Soda – 1tsp

Salt – ½ tsp

Cinnamon – ¾ tsp

Oats – 3 cups

 

Filling:

Butter -3oz.

Confectioners’ Sugar – 1 ½ cups

Heavy Cream – 1 ¼ tbsp

Vanilla – ½ tsp

Instructions:

In the bowl of a stand mixer, on medium high speed using the paddle attachment, cream the butter and the sugars. Beat until light and fluffy.

In a separate bowl sift the flour, baking soda, salt and cinnamon.

With the mixer still running add the eggs, one at a time.

Add the vanilla and the molasses.

Turn the speed down to low and add the dry ingredients.

Add the oats.

Scoop the batter to 1” balls.

Bake off at 375F for about 10 minutes.

 

For the Filling:

In the bowl of a stand mixer, with the paddle attachment, beat the butter and the sugar till smooth.

Add the cream, vanilla and salt. If too stiff, add a little
more cream.

Fill your cookies!  And enjoy!