Another Inspired Recipe Wins

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Inspired by places I’ve been and people I love another winning recipe comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.

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Cape Cod 1991

How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? How could they know the love and the memories that inspire the food that brings my people together?

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I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.

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Bill, William & Cait ~1989

I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston on Tuesday. Click this link if you would like to attend and watch me cook: Glorious Bites Semi-Final

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Cait & William ~1992

Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!

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In case you missed it here is the recipe

Lobster Corn Chowdah Cakes (ebelskivers) with Sriracha Aioli

1 cup cake flour

1 teaspoon baking powder

1 teaspoon sugar

1 teaspoon grated lemon zest

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 eggs, separated

1 cup milk

4 tablespoons unsalted butter, melted, divided

1 cooked lobster tail, finely chopped

¼ cup fresh cooked or frozen corn kernals, thawed

2 tablespoons finely chopped celery

1 green onion, finely chopped including the lighter green parts

1 teaspoon minced jalapeno

Sriracha Aioli (recipe follows)

Garnish: fresh green chives for garnish and lemon slices

In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside. In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended. Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain. Fold in lobster, corn, celery, green onions and jalapeno. Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat. Fill each well to the top with batter, about 2 tablespoons per well. Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom. Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more. Transfer to platter; keep warm in oven. Repeat with remaining batter. Serve warm with Sriracha Aioli. Garnish with chives and lemon.

Sriracha Aioli

½ cup quality mayonnaise

¼ cup sour cream

1 tablespoon fresh lemon juice

2 teaspoons sriracha

1 teaspoon honey

pinch of white pepper

Combine all ingredients in small bowl; blend well. /]

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making memories with my future inspiration ~2017

 

 

 

Good Days & Bacon Days

puffy pancakesI spent a significant part of my day yesterday creating this recipe for a contest only to realize I had missed the deadline. It has been that kind of week or should I say month. It is embarrassing to say, but there was also an episode of putting my shorts on backwards and not realizing it until many hours later and an episode of trying to get into a car in the parking lot that did not belong to little old me. Clearly, I am distracted.

William in the sunglasses

William in the dark sunglasses at Taft

Brain misfires like these make me feel like I am taking a few steps backwards. It is an upsurge in grief. I know why it is happening. It is June and there are lots of graduation parties going on. Some of my proudest moments in life were seeing my children graduate from high school and Caitlin from college. I so looked forward to William going to college, too.

Will & Cait at Wake Forest University

Will & Cait at Wake Forest University

I don’t know about you, but as a parent I marked my life by the events and accomplishments of my children.  From the time they took their first step, to getting a good report card, to making the team or not, graduating, getting married….all these things reinforced my role as a parent. I love nothing more than being a mom.

There are times I yearn for William. Truly, I am happy to see his friends graduate or getting engaged or having children, but at the same time it can be excruciating. I am growing up with a loss. I have a lot to learn, but I know I will survive these brief upsurges of grief. And you will, too.

ebelskiver

Now for the recipe. It is far from a misfire and rather far out of my comfort zone. Puffy little pancakes with caramel and bacon; the perfect balance of salty, sweet and savory. I think it is a winner.The ebelskiver pan can be yours from where else but Williams-Sonoma.

Salted Caramel-Bacon Ebelskivers (puffy pancakes)

6 slices thick cut apple wood smoked bacon

20 caramel candies, unwrapped*

¼ cup heavy cream

pinch of kosher salt

½ cup all purpose flour

1 teaspoon sugar

¼ teaspoon baking powder

1 egg, separated

½ cup milk

1 tablespoon melted butter

½ teaspoon vanilla extract

Heat oven to 200F. Cook bacon until crisp. Transfer bacon to paper towel to drain; reserve bacon grease. Crumble bacon into bowl of a food processor; pulse until finely chopped. In small saucepan, over low heat, stir caramel candies, cream and salt until melted and smooth; keep warm. In small bowl, whisk flour, sugar and baking powder. In another bowl, whisk egg yolk, milk, butter and vanilla. Pour wet ingredients and ½ cup bacon into dry ingredients; blend well with a spoon. The batter will look lumpy. Beat egg white until stiff peaks form. Fold 1/3rd of egg white into batter to lighten it up. Fold remaining egg whites in until fully incorporated. Brush the wells of an ebelskiver pan lightly with the reserved bacon grease; place over medium-low heat. When the bacon grease is hot, spoon 1 tablespoon of batter into each well. Working quickly, spoon ½ teaspoon of warm caramel into center of each pancake. Top each with another tablespoonful of batter. Cook for 3 to 5 minutes or until the bottom of the pancakes are golden brown and crisp. Using two wooden skewers or chopsticks, turn the pancakes and cook for 3 more minutes or until golden brown. Transfer pancakes to an oven-safe platter and keep warm in oven while making the second batch. Arrange pancakes on platter. Drizzle with some warm caramel and sprinkle with 1 tablespoon bacon. Serve passing remaining caramel sauce. Makes 14 ebelskivers.

*note: ½ cup of high quality prepared caramel sauce may be substituted for this homemade sauce