Recipes
Back Porch Café House Coffee
Café Flambe
Ingredients
One shot Kalua
One shot Galiano
Coffee
Lewes Dairy Whipping cream, whipped
Sugar, bowl of
Lemon wedge with cut slit
Nutmeg & Cinnamon
Bolla Glass
Sterno
Wipe lemon around lip of bolla glass
Dip edge of glass in bowl of sugar
Sprinkle with nutmeg & cinnamon while you rotate over sterno flame
Add Kalua and Galiano
Touch to flame (the liquor will not ignite if you have not warmed the
glass sufficiently during the nutmeg-cinnamon-sugar phase so linger over
that)
The sugar will caramelize further as you burn the liquor and pass it
from glass to glass.
Add coffee leaving room for generous amount of whipped cream
Add whipped cream and serve.
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Marilyn’s Bean Salad
One 16 oz bag of Black Beans
Boil for 45 mins, drain
While the beans are still hot mix in ¼ cup honey or brown sugar,
¼ cup toasted sesame oil, or other oil
and ¼ cup balsamic vinegar, or other vinegar.
Chill this.
After the beans are cool, add
1 can of yellow corn
1 chopped white or red onion
Chopped green peppers
1 chopped red pepper
1 minced halopeo pepper
Minced cilantro
Juice of two lemons
If you have some left over brown rice, it can be used instead of the
corn. After the whole thing is mixed up I normally taste the dressing
and alter it accordingly. I often need to add more vinegar to liven it
up or an extra lemon. You can use canned beans, but they are mushy and
clearly inferior. You can also make this up as a chilled rice salad.
When you do that it’s nice to grate some lemon zest and add a little
fresh ground nutmeg.
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Golden Tomato Gazpacho
Our Chef, Leo Medisch, has had
many requests for this refreshing
summer soup. It’s a great dish to have
ready before your quests arrive.
4 pounds yellow tomatoes
Extra Virgin Olive Oil
5 Cloves garlic
Kosher salt
1 large red pepper
1 large green pepper
2 jalapeño peppers
2 cucumbers, peeled and seeded
1 bunch cilantro
Preheat oven to 475 degrees. Toss the tomatoes with olive oil, cloves of
garlic and a small amount of Kosher salt.
Roast in a pan in the oven until tomatoes are caramelized and exuding
their juices, approximately 45 minutes. Purée mixture in a food
processor or food mill, strain and chill. Finely dice the red, green and
jalapeño peppers with the cucumber and cilantro.
Add the chopped vegetables to the tomato purée. Chill. Before serving,
check to see if salt or pepper are needed. Dishes served chilled tend to
use more salt. Recipe makes 6 servings. |
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Peach and Blueberry Bread Pudding
Part 1
Custard
20 oz heavy cream
12 oz milk
132 grams of sugar
1 vanilla bean split
5 eggs
3 yolks
Put everything but the eggs and ½ of the sugar in a sauce pan, bring to
a boil. Mix eggs and remaining sugar. Slowly add boiled mixture to egg
mixture and set aside.
Part Two
1 baguette cubed
1 pint blueberries
4 peaches (cubed)
Mix together in a bowl.
Pour ½ liquid over bread and fruit mixture and toss.
Pour into a buttered loaf pan or individual ramekins.
Add remaining custard.
Bake in a bain marie 1 hour at 350º. |
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A.P. Flour 2 cups
Sugar 1/3 cup + extra to sprinkle
Salt ¼ tsp.
Baking Powder 1 Tbs.
Dried Fruit 1 cup (+or-)
Heavy Cream (Lewes Dairy) 1 ¼ cup
Preheat oven to 425°
Combine all dry ingredients in a bowl and mix thoroughly
Pour in cream and stir together (wooden spoon works well)
The dough will be sticky and on the firm side.
Knead to form into a ball and roll out into a disc about ¾ ″ thick.
Divide into wedges (usually 12)
Coat with cream and then sprinkle sugar liberally on top.
Bake on a parchment-lined sheet tray.
It takes 12 minutes in a convection oven
It will probably be closer to 15-16 minutes in a conventional oven.
They will rise & be golden brown on the bottom & around the edges.
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The day before:
Make a paste to coat Beef tenderloin with:
Garlic oil
Cumin (ground)
Cayenne
Coriander (ground)
Dark chili powder
Chipolte powder
White pepper
Salt
Lime juice
Place coated beef in the refrigerator over night or till ready to grill.
Grill the beef to medium-rare. Place in a bowl and let rest.
Julienne red pepper, red onion, and pablano pepper. Place in a mixing
bowl and add finely chopped cilantro and jalapeño pepper.
When the meat has cooled thinly slice and add to the vegetables.
To the beef drippings add lime juice, mare garlic oil, a spot of honey
and salt. Whisk, pour over salad and toss.
To serve garnish with sliced avocado, salsa, sour cream and grilled
onion.
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This is an elegant and light first course offered at our restaurant
using backfin crabmeat, a local delicacy.
Special equipment needed: 6-6oz molds or a reasonable facsimile
For the Spinach Mousse:
2 cups cooked frozen leaf spinach packed, with the excess water squeezed
out. Do not over cook. Simmer until just thawed and spinach is bright
green, rinse with cold water.
5 egg yolks, 1 whole egg, 1 small onion finely chopped and sautéed until
translucent
2 cups Lewes dairy cream
Salt, white pepper and nutmeg to taste
Combine all ingredients in the work bowl of a food processor fitted with
a metal blade. Process until well blended. Reserve.
For the Crab Custard:
1 lb. Jumbo lump crabmeat picked without breaking up large pieces. 1
small onion chopped finely and sautéed until translucent.
5 egg yolks, 1 whole egg
2 cups Lewes Dairy cream
Salt, white pepper and nutmeg to taste.
In a large bowl Wisk together the egg yolks, egg and cream until well
blended. Add the crabmeat, onions and seasoning.
To Bake:
Butter the timbale molds thoroughly. Fill molds halfway with crab
mixture then spoon in the spinach mousse to the rim smoothing the
surface. Knock mold on the table to settle contents. Cover with buttered
foil and bake in a water bath at 400 degrees for 45 minutes or until
knife inserted in the center comes out clean. Let rest for 10 minutes
before serving.
For the sauce:
Reduce 4 cups of Lewes dairy cream by half with 1 chopped shallot
Peel and seed two yellow peppers
Combine reduced cream, peppers and salt and white pepper to taste in the
work bowl of a food processor fitted with a metal blade. Process until
smooth, strain and reserve in a warm place.
To Serve:
Run a paring knife around the timbale mold and invert on to a plate.
Sauce with yellow pepper puree and serve immediately. A simple grilled
veal chop or an herbed roast leg of lamb would be a perfect compliment.
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Shallots
Champagne Vinegar
Dijon mustard
Salt
Pepper
Blended oil or olive oil
Soak minced shallots in the vineger for an hour or more.
Then wisk it together with the oil ( one part, vinegar and two parts
oil). Add spices to taste.
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