Blueberry compote recipe
6 cups blueberries
1 cup sugar
½ lemon fresh squeezed juice
1 cup water
Bring to a boil
Slurry to consistency
Cook out starch and chill for service
Tuesday, February 16, 2010
~candied walnuts recipe~
Candied Walnuts recipe
2 ounces unsalted butter melted
8 cup or 32 oz. walnut halves
1/2 cup packed light brown sugar
1/8 cup vanilla sugar
3 Tablespoons kosher salt
3 egg white whipped fluffy
Toss together and bake at 350 degrees till crisp
Stirring constantly 8-12 minutes high fan
Sprinkle with granulated sugar when hot
Cool and reserve for service
2 ounces unsalted butter melted
8 cup or 32 oz. walnut halves
1/2 cup packed light brown sugar
1/8 cup vanilla sugar
3 Tablespoons kosher salt
3 egg white whipped fluffy
Toss together and bake at 350 degrees till crisp
Stirring constantly 8-12 minutes high fan
Sprinkle with granulated sugar when hot
Cool and reserve for service
Monday, February 15, 2010
~quiche recipe~
quiche recipe
crust
12 ounce all purpose flour
1 tsp kosher salt
8 ounces butter, cold and diced
1/4 cup water
cut butter and salt into the flour
add the ice water and blend till combined
allow dough to rest 1 hour
roll out dough and line in pie pan
dock and blind bake 30 till 35 minutes @ 375 degrees
base
2 cups milk
2 cups heavy cream
6 eggs
1 Tbls kosher salt
1/4 tsp white pepper
dash of nutmeg
whip eggs then add remaining ingredients
fill shells and bake @ 300 degrees
45 minutes to 1 hour till set in middle
crust
12 ounce all purpose flour
1 tsp kosher salt
8 ounces butter, cold and diced
1/4 cup water
cut butter and salt into the flour
add the ice water and blend till combined
allow dough to rest 1 hour
roll out dough and line in pie pan
dock and blind bake 30 till 35 minutes @ 375 degrees
base
2 cups milk
2 cups heavy cream
6 eggs
1 Tbls kosher salt
1/4 tsp white pepper
dash of nutmeg
whip eggs then add remaining ingredients
fill shells and bake @ 300 degrees
45 minutes to 1 hour till set in middle
~peirano estate petite sirah 2008 wine~
peirano estate vineyards
petite sirah
2008 lodi
the heritage collection
Country club
names new chef
Ray Christopher Slagle will be the new executive chef at Lake Forest Country Club, the 80-year-old private club in Hudson. "I'm pleased to bring in such a talented individual," Club Manager Ernie Roma said. "I have every confidence that Ray will bring our culinary operation to a new level of excellence for our members and guests."
Slagle is a second generation chef who has worked in professional kitchens from his native New Wilmington, Pa., to his latest stint as executive sous chef at the Country Club in Pepper Pike. In between, he has honed his skills at Penn State and the Winter Institute of Arts and Sciences, and gained experience at Tara, a four-star, four-diamond inn in Clark, Pa., and the Foundation Room at the Cleveland House of Blues.
"I had a great experience the last two years working at The Country Club," Slagle said. "It is a platinum club where I had the opportunity to develop inventive menus with top quality ingredients in order to meet the member's high expectations."
Slagle makes his home in Solon with his wife, Jennifer, and 10-year-old step-daughter, Emma.
The Lake Forest English Tudor clubhouse boasts three dining rooms and a banquet room that can host 175 seated diners. Lake Forest Country Club is home to a 6,749-yard par 72 championship-quality golf course.
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