KEEPING IT GOURMET

 

Introducing tea to the masses has alway's been a passion.

Being a gourmet chef allows an even broader exploration of that passion. 

Here is a on going diary of great things to eat while watching allergies and calories without compromising taste.

Living gluten free usually conjures foods you don't want to eat.

Join Camellia Estate in finding new ways to enjoy a life well fed.

Clam Chowder

Gluten Free

INGREDIENTS   

3 cups 1 inch cubed red potatoes

1/4 cup celery

4 strips bacon diced 1 inch

4 cups milk

2 (10 ounce can) of clams

juice from 1/2 lemon

2 bay leaf

1 stalk green onion

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tablespoon olive oil


DIRECTIONS

In a large stainless steel or enamel pot add olive oil, onion, bacon and celery. Saute' on med heat until celery is tender and bacon lightly browned. Add remaining ingredients and bring the heat up to a medium boil for about 20 minutes or until potatoes are tender.

Optional

Add cheese as a garnish before serving. 

Recipe from the kitchen of Katryn Taylor

Serve Souchong Oolong as Tea Tasting compliment.

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

1 pound kale

1 pound potatoes

2 leeks

1 cup milk

salt and pepper to taste

1 pinch ground nutmeg

1/2 cup butter

5 tlbs olive oil

 

DIRECTIONS

In a sheet pan, roast kale at 400 degree with 3 tlbs olive oil and salt until crispy. Set aside.

Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and rince thourouly. Saute with 2 tlbs butter and 2 tlbs olive oil until tender.  

Mash potatoes well. Season with remaining butter milk, nutmeg , salt and pepper. Fold in cooked leeks  and kale.

Recipe from the kitchen of Katryn Taylor

Serve Gunpowder Pearl Mint as Tea Tasting compliment.

 

 

                           

 

                         Cherry Clafoutis

 

 

 

INGREDIENTS

3 cups of fresh cherries pitted and stemmed

3 eggs or (sub 12 quail eggs)

2 tablespoons of unsalted butter melted and cooled

1/2 cup sugar

1/2 cup flour

Pinch of salt

1 cup milk

1 vanilla bean scrapped or 1 teaspoon vanilla extract

1 teaspoon almond extract 

Grease baking dish with unsalted butter

2 tablespoon sugar for sprinkling on baking dish

1/4 chopped almonds for garnishing atop

Powdered sugar for dusting


 

DIRECTIONS

Preheat oven 350 degrees.

Grease 9 inch dish with butter then sprinkle with granulated sugar and tap to spread evenly including sides.

Place cherries into dish.

Blend eggs, sugar, salt, extracts and cooled melted butter together.

Add flour and milk blending till smooth.

Batter will be thin. 

Pour mixture over cherries and bake about 40 minutes until golden brown and wobbly at the center.

Let cool to room temperature and decorate with almonds and powdered sugar.

From the kitchen of Katryn Taylor

 

Serve Sechoung Oolong as a Tea Tasting compliment.

Colcannon
Gluten Free

                           Tiffany's Salad -

                           from Tiffany's Tea Room

                                    Gluten Free

 

​Q: "The salad at Tiffany's Tea Room on Marietta Square is one of the best I have ever eaten. Would Tiffany's share the recipe for its salad?"

--- Ann Bost, Marietta

A: Fans of this creative salad might be a bit surprised to discover the "secret" ingredient in the dressing: strawberry jam. Katryn Taylor, owner of Tiffany's Tea Room, offered a simple explanation for the innovation. "I'm always throwing stuff together --- usually because I'm missing something, " she said.



Hands on time: 10 minutes  Total time: 15 minutes  Serves: 4

Ingredients:
For Tiffany's Salad:


12 asparagus spears
1 tablespoon olive oil
Sea salt to taste
8 cups lightly packed mixed baby field greens
16 strawberries, sliced
1/4 cup raw pine nuts
1 tablespoon raw sesame seeds



For Tiffany's Salad Dressing:

2 tablespoons strawberry jam
2 tablespoons balsamic vinegar
2 tablespoons olive oil



​For Tiffany's Salad:
2 ounces Pecorino Romano cheese, shaved.


Cut asparagus spears into bite-size pieces. Toss with olive oil, sprinkle with salt, and broil in the oven until lightly toasted, about 5 minutes. Remove and cool slightly.



To assemble the salad: Divide the greens between 4 plates, then top each with 1/4 of the roasted asparagus, strawberries, pine nuts and sesame seeds. Drizzle with salad dressing and top with shaved Pecorino Romano cheese.

For Tiffany's Salad Dressing:
In a blender or food processor, combine the jam and vinegar. With machine running, drizzle in the olive oil until well-combined.

Notes:
Katryn Taylor, owner of Tiffany's Tea Room, designed this salad to go with its signature dressing.

 

I loved my Tea Room when it was open. Met lots of great friends and learned so much about life experiences.

I wish for everyone to have their dreams come true at least once in a lifetime.

 

​Nutrition:

Per serving (without dressing): 208 calories (percent of calories from fat, 53), 11 grams protein, 15 grams carbohydrates, 7 grams fiber, 13 grams fat (4 grams saturated), 204 milligrams cholesterol, 200 milligrams sodium.

​http://projects.eveningedge.com/recipes/tiffanys-salad/

 

 

 

 

 

 

 

 

                        Blueberry Scones

                                Gluten Free

INGREDIENTS   

2 cups  Bobs Red Mill Gluten Free flour  

1/3 cup sugar      

1 teaspoon baking powder    

1/4 teaspoon baking soda     

1/2 teaspoon salt    

8 tablespoons unsalted butter, frozen      

1/2 cup dried  blueberries       

1/2 cup sour cream     

1 large egg

 

DIRECTIONS

1.     Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2.     In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in blueberries.

3.     In a small bowl, whisk sour cream and egg until smooth.

4.     Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

5.     Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Makes 8 large scones.

 

Serve Blueberry Verde as Tea Tasting compliment.

 

 

 

 

                          Crab Salad from

                          Tiffany's Tearoom

                                   Gluten Free

 

INGREDIENTS

Mixed Spring Mix

12 Roasted Asparagus

1/2 cup sliced Sundried Tomatoes

Baked Pecorino Romano Cheese

16oz. Fresh Blue Crab Meat

 

1 .Cut 12 asparagus spears into bite-size pieces. Toss with olive oil, sprinkle with salt, and broil in the oven until lightly toasted, about 5 minutes. Remove and cool slightly.

 

2. Shave Pecorino romano cheese onto cookie sheet spread thin and evenly.

Broil until nice light to medium brown. Can burn easily, watch with care. Take from broiler and cool.

 

To assemble the salad:  Divid the greens evenly between 4 plates. Add asparagus, sundried tomatoes, fresh Blue Crab meat and then top with Pecorino Romano cheese.

Dressing:

Equal parts olive oil to lemon juice salt and pepper to taste.

 

Serve Earl Grey as Tea Tasting compliment.

 

 

 

 

 

 

 

                         Italian Sandwich

 

 

INGREDIENTS

  • 1/2 cup fresh pesto from the deli

  • 2 loaves of ciabatta bread

  • 1/2 pound of thinly sliced black forest ham

  • 1/4 pound thinly sliced sopressa

  • 3 ounces of thinly sliced prosciutto

  • 2 tomatoes

  • 1 bunch of arugula

  • 1/2 pound havarti cheese slices

 

DIRECTIONS

Place the top half of each ciabatta loaf on the layered bottoms and press down firmly. Tightly wrap each loaf in plastic wrap. Place the loaves on a tray or cutting board and weigh them down with a heavy object (such as a dutch oven or heavy pot) to compress the layers. Refrigerate up to 2 hours or overnight.

Remove the sandwiches from the refrigerator, unwrap and slice into large sandwiches. Wrap each individual sandwich in waxed tissue paper and tie with bakery twine. Keep chilled until ready to eat.

 

Serve Fairy Moss as Tea Tasting compliment.

 

 

 

 

                           

                          Pork Roast

 

 

 

INGREDIENTS

2 pounds pork shoulder
2 tablespoons olive oil
2 large shallot, sliced
2 cloves garlic
1 herb garni bouquet

(sage, rosemary, parsley and/or lavender)

2 bay leaves
1 12-oz bottle Guinness (room temperature

3 tablespoons red wine vinegar
1/4 cup coffee, strong

2 carrots, peeled and sliced
1 head fennel bulb, cleaned and sliced 

8 red potatoes quartered

1/4  teaspoon red pepper flakes

Salt to taste
 

 

COOKING DIRECTIONS

In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork and sauté until browned, about 6 minutes; stir in shallot,  garlic,  salt and pepper flakes cook and stir for 4-5 minutes, until shallot is tender. Add ale, broth, vinegar and coffee.Cover and place in oven at 250 degrees for 3 hours. Add vegetables during last hour. Taste and adjust seasoning, adding salt and pepper as desired. 

Serves 6-8.

 

Recipe from Katryn Taylor's kitchen.

 

Blue Velvet Cake with 

Vanilla  Icing

Gluten Free

INGREDIENTS

Butter for the pans

2 1/4 cups Bobs Red Mill all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

2 tablespoon Dutch cocoa powder

1/2 cup shortning

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1 ounce royal blue gel paste food color

2 drops violet gel paste food color

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

 

DIRECTIONS

Preheat the oven to 350 degrees. Lightly grease and flour 2 (8 inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the shortning, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up.

Let cool completely.

 

ICING INGREDIENTS

1 cup sugar

1 cup mild 1cup butter (2 sticks)

5 tablespoons Bobs Red Mill flour

1 teaspoon vanilla

Cook flour and milk in double boiler until thick.

Cream  sugar, butter and vanilla until fluffy. Add to flour and milk mixture. Refrigerate after icing cake.

Recipe from the kitchen of Katryn Taylor

Fresh Beet Raviolli
Gluten Free

INGREDIENTS

3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes

3/4 cup fresh goat cheese (about 5 ounces), room temperature

2 tablespoons finely chopped walnuts

2 tablespoons finely chopped fresh mint, plus small sprigs for garnish

2 tablesoons honey

Coarse salt and freshly ground pepper

1/2 recipe

 

INGREDIENTS

8 ounces red or golden beets (about 2 medium), without greens

2 teaspoons olive oil

Coarse salt

2 large eggs

1 large egg yolk

2 1/2 cups Bobs Red Mill all-purpose flour, plus more for dusting

DIRECTIONS

STEP 1 Preheat oven to 400 degrees. Peel beets then cut into quaters. Place on a baking sheet. Toss beets with olive oil and a large pinch of salt. Roast until tender, 30 minutes. Let cool. Puree in a food processor (you should have 1/2 cup puree).

STEP 2 Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.

STEP 3 Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is sticky. Place on a piece of parchment and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.

STEP 4 Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.

STEP 5 Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.

STEP 6 For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut into desired shape, using a dry brush to dust flour off if needed.

Cook according to corresponding recipe.

For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then cut into strands using a pasta machine, cutting attachment, or by hand. Drape over rack until strands are semidry and don't stick together, about 20 minutes. Cook immediately, or lay in a single layer on a baking sheet dusted with flour, cover tightly with plastic wrap, and refrigerate overnight.

Recipe from the kitchen of Katryn Taylor

Corn Bread with

Tisane

Gluten Free

INGREDIENTS

2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)

4 tablespoons (84 g) honey

1 cup Tisane Meats

 

DIRECTIONS

Preheat your oven to 400°F.

Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.

In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, yogurt and honey, and whisk to combine well.

Create a well in the dry ingredients and pour in the wet ingredients.

Mix until just combined.

The mixture will be relatively thin (thinner if you used buttermilk).

Pour the mixture into the prepared pan. Spread with Tisane Meats on top.

 

Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.

Slice and serve immediately.

 

 

                         

                          Candied Pear Thins

                                   Gluten Free

 

INGREDIENTS

2 cups (440g) granulated sugar

2 sensational pears, thinly sliced

 

DIRECTIONS

Preheat oven to 160°C (320°F).

Place the sugar on a plate and press the pear slices into it.

Place the slices on baking trays lined with baking paper and bake for 15 minutes, turn and cook for a further 15 minutes.

Cool on wire racks until crisp.

 

Pear thins can be served with sorbet, ice-cream or panna cotta, or on a cheese plate with a strong blue cheese or as a petit four with Camellia Estate loose leaf tea!

 

 

 

 

                        Savannah Lady

                        Tisane Sorbet

                                Gluten Free

 

Tisane - French for herbal tea -

Sweet, spicy, refreshing and aromatic, is a blissful brew of Apple + Rosehip + Orange + Papaya + Strawberry + Raspberry pieces, Hibiscus petals, and Blackberries.

 

Prep + cook time:

5 minutes to prepare tea mixture. About 2 hours for steeping and chilling, plus time required in ice cream maker. Makes about 1 quart of sorbet. Recipe can be modified to make more or less, but make sure you use 1 part sugar to 4 parts water to ensure the correct texture. 

 

INGREDIENTS

1/4 cup Camellia Estate Tisane( like Savannah Lady)

4 cups water

1 cup raw cane sugar

2 tablespoons honey

(optional) 1 tablespoon fresh lemon juice

 

DIRECTIONS

Bring water to boil in a large pot. Remove from heat and add sugar, herbs and honey. Stir a few times to get sugar dissolving and fruits to soften up.

Let steep in pot until brew reaches room temperature.

Once cool, strain out herbs. Easiest is to just pour the mixture through a colander into another pot. Chill in fridge for about an hour.

Once cold, add to ice cream maker and run like usual.

 

A burst of sunshine will tickle your senses with this intense summer day antidote! 

Forever young and forever refreshing  goodness, DRINK UP !

 

 

 

                         

                          Rose Jam

                                  Gluten Free

INGREDIENTS

½ cup red or pink organically grown rose petals (do not use any with pesticides)

2½ cups sugar

2 cups water

4 tbsp lemon

 

DIRECTIONS

1. Mince rose petals and place in glass bowl.

2. Add sugar and 2 tbsp. lemon juice to bowl and let stand 4-1/2 hours.

3. Boil water and then add rose petal mixture.

4. Add remaining 2 tbsp. lemon juice to boiling water.

5. Stir frequently for 30 minutes or until mixture thickens to syrupy consistency.

Watch carefully not to overcook.

6. Once thickened (when jam no longer runs off back of metal spoon), immediately remove from heat.

7. Place jam in glass bowl. When cooled, pour into clean glass jar.

If preserving, follow standard preserving methods.

8. Refrigerate. Should be good for 4-5 days.

 

 

 

 

                             Lemon Mascarpone

                             Crepe Cake

                                  Gluten Free

Crepe

INGREDIENTS (makes 15-18 10″ crepes)

  • 9 large eggs

  • 1 1/2 cups whole milk

  • 1 1/2 cups of mascarpone

  • 1 1/2 cups Bobs Red Mill all-purpose gluten free flour

  • 1/4 cup powdered sugar

  • 2 tsp vanilla

  • 1 tsp salt

  • zest of one lemon

Lemon mascarpone cream

INGREDIENTS (for 15-18 layer crepe cake)

  • 1.5 cups heavy whipping cream

  • 4 tablespoons granulated sugar

  • 10 ounces mascarpone

  • 6 ounces of lemon curd

  • 3 tablespoons of limonchello

** The crepe cake shown here is made with 25 crepes, double the recipe

 

 

 

 

 

 

 

                         Matcha Almond Cake

                                 Gluten Free

 

INGREDIENTS

 

1 tbsp matcha green tea powder​

 

2 tbsp hot water

 

3 cups almond flour

 

1/3 cup unflavoured whey protein powder

 

1 1/2 tsp baking powder

 

1 tsp baking soda

 

/2 tsp salt

 

1/2 cup butter, softened

 

1/2 cup granulated erythritol (I used Swerve)

 

3 large eggs

 

20 drops stevia extract

 

1 tsp almond extract

 

1/2 cup almond milk

 

DIRECTIONS

Preheat oven to 300F and butter a loaf pan very well.​In a small bowl, whisk matcha powder and hot water together until smooth. Set aside.In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract.Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.Remove half of the batter to another bowl. With one half of batter, beat in matcha mixture until well combined. With the other half of the batter, beat in almond extract.Alternate putting large spoonfuls of each batter into the prepared pan. Using a knife, swirl the batters together. Smooth the topBake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS=3.9 g.

Recipe from All day I dream about food.

 

 

 

 

 

 

 

 

                               Grandmother's Iced

                               Oatmeal Cookies

 

INGREDIENTS

COOKIE DOUGH

2 cups old fashioned rolled oats pulsed process coarse

2 cups all purpose flour non bromated (any flour not American will do)

1 tbs baking powder

1/2 tsp salt

1/2 tsp ground cardamon

1/2 tsp ground nutmeg

1 cup unsalted butter, room temp.

1/2 cup organic sugar

2 large eggs, room temp. or ( sub 8 qauil eggs)

1 cup brown sugar, packed

1 tsp vanilla extract

 

FOR ICING

3 tbs heavy cream

2 tbs warm water

2 cups powdered sugar

 

DIRECTIONS

Preheat over to 350 degrees. Line 2 baking sheets with parchment paper or Silpat mat.

Combine oats, flour, baking powder, soda, salt, cardamon, and nutmeg. Set aside. 

Blend butter and both sugars in mixing bowl until light and fluffy. Then add the eggs and vanilla. Gradually add the dry ingredients.

Using the 2 tablespoon size cookie scoop for measuring, roll dough into balls and place on lined baking sheets. About 6 cookies at a time, 2 inches apart. 

Bake about 10 to 12 minutes. Bottoms should be golden.

Remove from oven cool for 5 minutes before removing to a cooling rack.

 

DIRECTIONS ICING

Combine powdered sugar with cream and water. Whisk until the sugar is dissolved and the icing has a somewhat thick consistency. Place icing is a shallow container about 5x5 inches in diameter. Quickly dipping the tops of cookies and allowing excess to drip off before returning to rack to set. 

 

Store in airtight container. May be refrigerated.

IMPORTANT: Too achieve the cracked appearance when iced do not over process the oats in food processor.

 

 

 

 

 

 

                                   Summer Fresh

                                   Tomato Galette

 

INGREDIENTS

PASTRY

1/2 cup unsalted butter

1 1/2 cups all purpose flour, sifted ( non bromated or not American)

pinch of salt

pinch of sugar

1/3 cup cold water

FILLNG

4 shallots thinly sliced

2 tsp olive oil and more for drizzling

8 oz goat cheese

3 tbs honey

2-3 heirloom tomatoes, thinly sliced

1/2 tsp sea salt and coarse black pepper

2 tbs. fresh thyme

1 large egg beaten, or ( 3 quail eggs)

 

DIRECTIONS

Grate butter into a bowl, then freeze for 10 minutes.

In larger bowl combine flour, salt and sugar. Retrieve cold butter and whisk into flour mixture until texture is mealy. Slowly begin adding water, a tablespoon at a time, until dough takes shape.

Shape dough into a flattened round. 

Place dough in plastic wrap tightly, then refrigerate for 1 hour until cold and firm.

Take this time to prepare filling.

Combine shallots and olive oil in skillet to saute over medium heat until lightly caramelized, then set aside to cool.

Preheat oven to 400 degrees.

Prepare baking sheet with parchment paper and a dust of flour.

Retrieve dough from refrigeration. Roll out into 1/8 thick sheet. Transfer to prepared baking sheet. Cover center of dough with goat cheese, honey, and shallots leaving a 2 inch border along the edge. Layer salt and peppered tomatoes on top of goat cheese and shallots. Drizzle with more olive oil and thyme. 

Fold outside edges around the tomatoes and brush crust with beaten egg.

Bake for 45 minutes or until golden and tomatoes are beginning to char.

Cool 10 minutes then serve.

A Very Special Holiday Dinner

 

 

A Christmas in Connecticut 

Elizabeth Lane's Ultimate Christmas Dinner  

 

 

 

 

 

 

 

 

 

 

 

Homemade Bouillon

This recipe requires a food processor. 

Ingredients

5 ounces / 150 g leeks, sliced and well-washed

7 ounces / 200g fennel bulb, chopped

7 ounces / 200g carrot, well scrubbed and chopped

3.5 ounces / 100 g celery

1 ounce / 30g sun-dried tomatoes

3.5 ounces / 100g shallots, peeled

3 medium garlic cloves

9 ounces / 250g fine grain sea salt

1.5 ounces / 40 g flat-leaf parsley, loosely chopped

 

Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. 

You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.

Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.

Makes roughly 3 1/2 cups.

 

Prep time: 40 min

 

Roast Goose Bernaise with Walnut Dressing

Now. How to get medium-rare breast with properly done legs and wings? Take the bird apart midstream. The only thing you lose is that “ooh, ahh!” moment of a perfect-looking roast bird. But that bird will not taste perfect, my friends, no matter how lacquered the skin is. If the legs are done properly, the breast will be overcooked. And besides, you’ll cut into the bird in a moment anyway.

 

Prep time: 35 minutes

Cook time: 1 hour, 30 minutes

 

Preparation time: About 2 1/2 hours.

 

Add to shopping list

INGREDIENTS

1 goose, approx. 8 lbs.

Juice of a lemon

Salt and pepper

1/2 yellow onion, peeled and chopped

1 head garlic

1/2 cup Madeira wine

2 tablespoons flour

2 cups chicken stock (for gravy)

1 teaspoon dried thyme

Root vegetables to roast with the goose, such as carrots, parsnips, turnips, potatoes, and/or rutabagas, peeled and chopped into large chunks

In general, plan for:

8-10 lb goose for 5-6 people

11-12 lb goose for 6-8 people

 

METHOD

To start, if the goose has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen goose, which is most likely the case, you will need to defrost it in the refrigerator for two days first.

While I have never found any instances of food poisoning from raw duck or goose, it’s best to handle the goose with common sense. Use a separate cutting board and utensils to avoid contaminating other foods. Wash your hands with soap frequently – if for no other reason than because geese are fatty and you don’t want to be walking around with greasy hands. Use paper towels to clean up.

Remove the neck, giblets, wing tips

Remove the neck and giblets (heart, gizzard, liver). Use them for making the gravy. You want to remove the last two joints of the wings, too, and use them for the gravy as well.

Carve out the breasts

When a total of 45 minutes of cooking time has elapsed, test the temperature of the breast. You should have something between 130 and 140 degrees. If you’re there, remove the goose but keep the oven on.

Now you need to carve off the whole breasts. Using a thin knife – again, a boning knife is ideal – slice along the keel bone, which separates the two halves of the breast. Go straight down and tap the point of the blade against the breastbone as you move the knife up toward the wishbone, then back toward the open body cavity. Know that a goose has a deep keel and that the breastbone comes out wide at almost a right angle from it, so work your knife in short, gentle strokes out to free the whole side of the breast. Once you get near the wishbone, find it with the tip of your knife and carefully slice around it. Repeat on the other side.

Remove the breasts and tent with foil.

Finish cooking the rest of the goose.

Put the goose (minus the breasts) back into the oven. Let this cook for another 45 minutes.

Watch the goose gravy. If it gets too thick, add a little water.

After the additional 45 minutes are up, probe the thickest part of the goose’s thigh with a thermometer. You want 165-175 degrees. If it is a little low or high, that’s fine. Remove the goose.

Check the root veggies, and if they are done, great. If not, keep them in the oven for the moment.

Remove the garlic from the goose. Tent the goose with foil and set aside.

Finish the gravy.

Remove the garlic cloves from the husk and put the cloves into the simmering goose gravy. Let this cook for 5 minutes. Fish out the neck and wing pieces and pick off any bits and toss them into the gravy. Pour the gravy into a blender and buzz the hell out of it – you might need to do this in batches to avoid it spurting out of your blender. You want a thick gravy, so if it is too thick add water. If it’s too thin, don’t worry, you can cook it down.

Return the gravy to the pot and put on low heat. Simmer it more if it is too thin.

Sear the breasts

Now get a large sauté pan hot. Add some goose fat, and let that get hot over medium-high heat.

 

Take the goose breasts, which should be a lovely pink on the meat side, and pat them dry. Place them skin side down in the pan and sear the skin hard. You might need to press down on them a little to get good contact. Check after 3-4 minutes. You want a rich brown.

When it is ready, remove the breasts – don’t cook them on the meat side! – and immediately salt the skin. Set aside, skin side up. Move the pan off the heat.

Carve off the legs and wings, and sear

Carve off the legs and wings of the goose. Get the pan hot again and sear the skin surfaces of the legs and wings. While this is searing, slice the breast (at an angle is nice) skin side up. Salt the legs and wings and serve with the root veggies.

 

Walnut Dressing

 INGREDIENTS

1/3 cup butter

3 medium onions, chopped

3 celery stalks, chopped

12 cups cubed bread

2 tart apples, peeled, cored and chopped

1-1/2 cups Walnut pieces

1/2 cup fresh parsley, chopped

1/2 cup sage

1/2 cup rosemary

1/2 cup thyme

3/4 to 1-1/2 cups goose stock

Salt and Pepper, to taste

 

DIRECTIONS

In non-stick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.

In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough goose stock to moisten bread. Season with salt and pepper.

Loosely fill goose cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375 degrees in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.

 

Cranberry Orange Relish

INGREDIENTS

1 unpeeled orange, cut into eighths and seeded

1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

3/4-1 cup sugar

 

DIRECTIONS

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. 

 

Makes about 3 cups. 

NOTE: May also be prepared in a food grinder.

 

Buttered Green Beans

Total Time: 13 min

Prep: 5 min

Cook: 8 min

Yield: 4 servings

INGREDIENTS

1 1/2 pounds string beans, stems trimmed

2 tablespoons butter, at room temperature

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper

 

DIRECTIONS

Fill a large pot with 2-inches of water and place a steamer inside. Bring water to a boil. Add string beans and cover for 5 minutes, or until beans are cooked throughout but still crisp to the bite. If you don't have a steamer, toss beans in a large pot of boiling water for 4 minutes.

 

Thoroughly drain water then return beans to the emptied pot. Let beans sit, uncovered, for 2 minutes so that any water coating them has evaporated. Pour out any accumulated water.

 

Melt butter in a saucepan over medium heat. Cook for 3 minutes, or until melted butter has turned golden brown (this adds a slightly nutty flavor). Remove from heat and add lemon juice and beans and toss thoroughly. Sprinkle with salt and pepper and toss again.

 

Candied Sweet Potatoes

INGREDIENTS

 

4 pounds sweet potatoes, peeled and cut into 1-inch pieces

5 tablespoons butter

2/3 cup golden brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

pinch of ground ginger

1/2 teaspoon salt

Optional Toppings

2 cups marshmallows, cut into small cubes

1/2 cup pecans, chopped

 

DIRECTIONS

 

Preheat oven to 375°F. Place potatoes in 13x9x2-inch glass baking dish. Combine butter, sugar, cinnamon, nutmeg, ginger and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil.

 

Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500°F. Top sweet potatoes with cubed marshmallows and pecans and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

 

 

Celery Souffle

Yield: Serves 4.

Who said celery should always be relegated to the Salad Department?

 

INGREDIENTS

4 slices soft bread

1/2 cup milk

4 tablespoons butter or margarine

1/2 cup finely chopped celery

2 teaspoons minced onion

4 eggs, separated

1/2 teaspoon salt

1/8 teaspoon pepper

 

DIRECTIONS

Cut the bread into small cubes and soften in the milk.

Melt the butter or margarine in a skillet. Add the celery and onion and cook for 3 minutes. Add the bread and milk and heat thoroughly, then beat until smooth. Remove from the heat.

Beat the egg yolks and add to the skillet, beating well. Add the seasonings. Beat the egg whites until stiff and fold into the mixture.

Pour into a well-buttered 1-quart casserole, set in a pan of hot water, and bake at 375 degrees F for 30 minutes.

 

 

Butter Lettuce with Russian Dressing

INGREDIENTS

½ cup mayonnaise

2 Tbl. ketchup

1 tsp. Worcestershire sauce

1 tsp. prepared horseradish sauce

freshly cracked pepper

pinch cayenne pepper

salt to taste, if needed

 

 

Mince Pie 

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

 

INGREDIENTS

3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

1/2 cup chopped pitted prunes

1/2 cup golden raisins

1/2 cup dried currants

1/2 cup firmly packed dark brown sugar

1/4 cup unsulfured (light) molasses

1/4 cup brandy

1/4 cup orange juice

1/4 cup (1/2 stick) unsalted butter, cut into pieces

2 tablespoons dark rum

1 tablespoon grated orange peel

1 teaspoon grated lemon peel

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Pinch of salt

2 Buttermilk Pie Crust Dough disks

Milk

Rum raisin ice cream (optional)

 

DIRECTIONS

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

 

Old Fashioned Plum Pudding

The ingredients must be measured in coffee cup:

Four eggs beaten light, one cup each of dark sugar, molasses, kidney suet, bread crumbs, milk, blackberry or grape jam, three cups of flour, one pound of currants, two pounds of raisins, half pound of citron, half cup of walnut meats (if desired), one teaspoonful of ground cinnamon, and one-half teaspoonful of cloves. Salt to taste.

Grind suet, bread, and citron through the meat chopper. Mix the dry ingredients together. Sift a teaspoonful of soda and one of baking powder three times with the flour, and incorporate these ingredients with the beaten eggs and molasses, milk and jam. Dredge the fruit with a cup of the flour.

Mix all lightly together. Sleam In molds or cans four hours, or boil in a bag if you prefer. If you use the bag a large iron kettle is best. The water must be at a fast boil when the pudding bag goes in.

The pudding is best when it has ripened for a month. It will keep for an indefinite period. Reheat on Christmas or Thanksgiving morning. No good pudding sauce, however fine, can add to the lusciousness, but use whatever you like in that line.

If you make the pudding according to this recipe, your content will be your best having. [?]

If you measure ingredients in a tea cup, use one egg the less. If in a quart bowl, use two more.

It is a genuine pleasure to contribute this recipe. As I have said, it is a century old. It has been in our family for generations. I have used it for forty years.

Mrs. M.R.W.

1945 Christmas Dinner Menu

Appetizers
Fresh Fruit Cup
Olives
Bouillon
Hot Rolls
Lettuce with Russian Dressing

Vegetables
Cranberry-Orange Relish
Buttered Green Beans
Candied Sweet Potatoes
Tomatoes
Celery Souffle

Entree
Roast Goose, Bernoise, with Walnut Dressing
Giblet Gravy

Dessert
Mince Pie
Pumpkin Pie
Ice Cream
Old Fashioned Plum Pudding
Fresh Fruit
Mixed Nuts
Mints
Coffee

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