Monday, October 13, 2008

Taste of Georgetown Recipes

More for as a note to myself, here are the recipes from the Taste of Georgetown:

Baked and Wired Carrot Cake
o 2 ¼ (11.5) oz. all-purpose flour
o 2 cups sugar
o 2 teaspoon baking soda
o 1 teaspoon cinnamon
o ½ teaspoon salt
o 2 cups shredded carrots
o 1 ½ cup canola oil
o 4 eggs
o 1 cup chopped pecans, toasted, and cooled

Pre-set oven to 350 degrees. Grease and flour two 9” pans. Whisk together all dry ingredients. Blend all ingredients at low speed, except nuts. Whisk with attachment on mixer for 3 minutes on high. Stir in pecans. Bake for 34 minutes, remove and allow to cool.

Cream Cheese Icing:
o 1 stick butter, softened
o 1 lbs. 8 oz. powdered sugar
o 1 teaspoon vanilla
o 1 tablespoon evaporated milk (may not need)

Blend together all the ingredients, and apply to cup cakes. Spread additional ½ cups of chopped and toasted pecans over the icing for decoration. Makes 16 Cup Cakes.
Recipe Provided by: Baked and Wired

Leopold's Kafe Cucumber Radish Salad
o 7in. plate
o European seedless cucumbers
o Yogurt dressing (See condiments ect.)
o Radishes
o Dill
o Toasted walnuts
o Frissee
o Lemon-honey oil

Slice cucumbers on the mandoline skin on. Toss generously with kosher salt and press in a perforated hotel pan with a fair amount of weight on top. Cucumbers should come out crisp and a little salty. Toss with some yogurt dressing and black pepper to taste. Salt only if needed! Make a small pile of frissee in the middle of the plate to add some height to the dish. Pile a neat mound of salad to resemble a pyramid and decorate around with slice radishes (held in water) like a Christmas tree. Sprinkle with crushed walnuts, top with some fresh dill peluche and drizzle some of the lemon-honey oil around.

Recipe Provided by: Leopold's Kafe

Clyde's Jumbo Lump Crab Cakes
Serves 2
It is important to pick over the crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.

o 1 lb. Jumbo Lump Crab Meat
o 1/3 cup Mayonnaise
o 1 tblsp Water
o 2 tsp Old Bay Seasoning
o 1 tblsp Dijon Mustard
o 1 tblsp Chopped Parsley
o 4 Saltine Crackers

1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.

Recipe Provided by: Clyde's Crabcrake Sliders

Four Seasons Hotel Grilled Pineapple
o 1 Pineapple, whole
o 2 C Orange Liquor (Like Grand Mariner)
o 1/2 C Honey
o 1/4 C Brown Sugar
o 1 T Pink Peppercorns
o 1 qt. Honey or French Vanilla Ice Cream
o 1 pt. Caramel (good store bought is fine)

1. Remove the outer skin of the pineapple, yet leave the top. Trim the top leaves with scissors so they do not have sharp points.
2. Marinade:Over a low/medium heat simmer the liquor, honey, brown sugar and peppercorns.Simmer until the liquid is reduced and visible thicker. Remove from heat and chill.Place the pineapple in a ziplock bag and pour the liquid in the bag. Let sit from 6--10 hours.
3. Grill:Before removing the pineapple from the bag, triwl the pineapple in the bag one more time to coat the fruit with the marinade. Place the pineapple on the grill over a low heat. Spin the pineapple every 3-5 minutes, until all sides of the pineapple are dark brown (not burnt and caramelized). The pineapple should be fork tender all of the way through, including the core.
4. Slice 1" thick piece of pineapple. Top with a scoop of vanilla ice cream and drizzled With warm caramel. Great with a Riesling Wine.

Recipe Provided by: Four Seasons Hotel

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