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New Braunfels Herald-Zeitung (Newspaper) - September 22, 1993, New Braunfels, Texas ncralclZcilunq Wednesday Sept Cuisine MARIE KITCHEN A Prince Solms Inn is setting for an evening of food and wine tasting By MARIE OFFERMAN Special to HeraWZertung Last Friday evening the courtyard of the Prince Solms Inn was the setting for a fabulous Celebration of Food and Wine Wolfgangs Keller prepared all the gourmet food and selected the appropriate wines to serve with each course The tasting adventure was for the Friends of Wolfgangs and the public by advance ticket reservatioa The feasting started at 7 and ended at 10 pjn The menu for the European Style Country Feast consisted of Appetizers Shrimp and Crawfish Sausage Honey Smoked Quail with Chorizo Stuffing Scallops Wrapped in Green Chilies and Bacon Salads Smoked Trout with Wild greens and Cucumber Mousse Spinach Salad with Duck Confit Entrees Smoked Peppered Venison with Plum Port Sauce Pan Roasted Pheasant San Angelo with Raspberry Chambord Lobster Etoufee with Charleston Crfo Desserts Creme Brulee Chocolate Pavlova Crepes Adrianna Nine wines were selected to compliment each course The wine list included Jamieson Chardonnay from Australia Bemardus Chardonnay California Honig Napa Valley Blanc from California Weibel Solera California David Bruce California Fox Mountain County Calif Black Opal Australia Dessert California Electra Orange Muscat Wine California Doris Hicks purchased Wolfgangs on Aug 1st of this year She has worked in the food and beverage service business for 27 yrs She was bom in Frankfurt Germany and moved to the U S when she was 16 yrs old Over the years she worked her way up the by working for many large country clubs Her daughter lives here and assists her Her four sons all live in Texas 4 Doris plans to do many special parties and have special times and Sr citizens Oct and Nov food and wine celebrations yt are already planned She has a very capable staff to assist her The food preparation is of utmost importance The Executive Chef is D Lee Edwards He came to New Braunfels last May from the Restaurant of the historic Telfair Inn in Augusta Georgia Chef Edwards was trained by German and French Chefs and is a veteran of 25 yrs in the restaurant business His menus reflect his years of culinary ventures The classic influences mingle with the homespun giving an electic style to his menus Edwards has served many dignitaries over the years and has made numerous television appearances In 1992 he was awarded the honor of Hotelier of the Year for the State of Georgia by his industry peers There will be another food and wine gala in Oct and Nov Call 6299169 for details and reservations Both of these food and wine galas will really demonstrate the high quality of food now available here The Keller is open for dinner at 6 on Tues through Sun Closed on Mon Dinner reservations should be made in advance Chef Edwards is sharing some of his recipes that were used for the culinary tasting adventure last Friday evening Enjoy Shrimp and Crawfish Sausage 1 cups frozen crawfish meat 1 Ib fresh shrimp peeled and deveined Ib fresh orange roughy 2 egg whites well chilled 1 cup heavy cream well chilled 1 teaspoon Kosher salt teaspoon white pepper 1 teaspoon paprika cup fresh chopped parsley cup fresh chopped cilantro cup chopped anaheim peppers seeded and deribbed cup chopped red peppers cup chantrelles mushrooms teaspoon cumin seed 3 tablespoons minced green onion 2 tablespoons Old Bay Seasoning casings sheep casing or plastic wrap for nontraditonal sausage Place food processor bowl and metal blade in freezer for 30 min Since you are not using normal animal fats the seafood works better ice cold and it aids in the absorption of flavors Cut the orange roughy and Ib of shrimp into inch cubes and then freeze for 15 min In a side dish measure the paprika salt and pepper and reserve for the blending process Remove the processor parts and the fish and shrimp from the freezer Process the fish and shrimp until smooth With motor still running add the egg whites then add the chilled heavy cream in a steady stream Then add the salt pepper and paprika Transfer mixture to a med size bowl and add all other ingredients Mix thoroughly Poach a small ball of the mixture for taste test If you need to adjust the seasoning do so before stuffing mixture into casings Next rinse your natural sheep casings thoroughly by placing one end over the faucet and allowing the water to gently run through it Then using a sausage stuffer attachment to your meat grinder place an end over the stuffing tube and like an accordian place all the casing over the tube until approximately 2 remains Begin to fill not over fill Continue until all sausage stuffing has been used When finished leave 2 to 3 inches of working space at end Tie off last end and begin twisting sausage to form 5 inch links When last link is formed tie that end off Cook for 15 min in boiling water or poach for 8 to 10 min If you ehoose to use plastic wrap lay a I I t Photo by MARIE OFFERMAN Executive Chef Lee Edwards with a sampling of the foods he prepared for the Food Wine Celebration Back left Is shrimp and crawfish sausage and right a beautiful tray of smoked trout surrounded with wild greens edible flowers and cucumber mousse In front a plate of pan roasted pheasant San Angelo with raspberry chambord and basil garnish diameter strip of stuffing down a greased sheet of plastic wrap Roll tightly and tie offends with string Boil for 20 min Serve hot or refrigerate up to 3 days and reheat by poaching or boiling for 3 to 5 min Do not freeze this does not fair well in the freezer Serves 6 entree or 10 appetizer portions Scallops Wrapped in Green Chilies and Bacon 1 Ib count sea scallops 1 Ib fresh thick cut bacon 2 cans whole green chilies Ib grated pepper Jack cheese 1 pt heavy cream 25 toothpicks Cut 12 bacon strips in half and lay out Then cut the chilies the same size as the bacon Lay out 1 strip of green chilie atop 1 strip of cut bacon Then roll the scallop in the baconchilie strip bacon side out and fasten with a toothpick through the bacon chilie and scallop When finished broil scallops with bacon facing burner Let cook 35 min until brown on one side then turn and broil until brown on the other side To make sauce heat heavy cream just until boiling Add pepper Jack cheese Stir until cheese is fully incorporated in cream Place scallops in serving dish and top with cheese sauce Serves 4 entree or 8 appetizer portions Theasant San Xngeto 3 pheasant breasts or 2 whole pheasants halved 3 tablespoons flour salt and pepper to taste 3 tablespoons clarified butter or oil 2 shallots peeled and chopped 1 pt frozen raspberries cup Meriot or Cabernet 1 cup pheasant stock or veal stock 1 tablespoon orange juice 1 tablespoon chopped pecans If using breasts remove skin and pound Lightly dust with flour and season Heat butter or oil in a saute pan until very hot Add pheasant and saute until golden brown Turn breasts add shallots raspberries and Meriot Stir mashing the berries Let simmer then add stock and juice Simmer Season Serve with sauce and garnish with berries and mint or basil Top with nuts Charleston Crab Cafes Seasoning mix 2 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon basil teaspoon thyme teaspoon oregano teaspoon white pepper teaspoon black pepper teaspoon cayenne pepper Crab Cake Ingredients 5 cups bread crumbs 1 cups butter 2 cups chopped onion 1 cup chopped green bell pepper 1 cup chopped parsley 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco sauce 1 teaspoon fresh minced garlic cup seafood stock or broth 1 Ib crabmeat froz or fresh lump or Dungenous not snow crab 3 eggs lightly beaten 1 cup heavy cream 2 cups oil for frying Combine all dry ingredients in a small bowl and stir well In a separate bowl combine all crab cake ingredients except 3 cups of the bread crumbs which will be reserved for coating and mix well Now continue to mix as you add all of the seasoning except 2 teaspoons which will be added to the reserved bread crumbs Form crab mixture into 2 patties approximately to 1 thick Then coat with seasoned bread crumbs by simply pressing cake into crumbs In a skillet heat oil to a temperature of 325 degrees Fry cakes until golden brown on one side then the other about 3 to 4 min each side Drain and serve Serves 4 Cretne Bruke unth Chocofate 1 cup milk cup chocolate powder or 1 vanilla bean in cooking 2 teaspoons orange rind grated 4 egg yolks and 1 whole egg 3 tablespoons granulated sugar 1 cup heavy cream Topping 5 tablespoons light brown sugar dash of cinnamon if desired Forthecreme In a med sauce pan bring to boil 1 cup milk cup chocolate powder and 2 tablespoons orange rind As soon as it boils cover and remove from heat and let stand for 5 min In a small bowl beat the egg yolks and the egg with 3 tablespoons of granulated sugar Then add the cup of heavy cream Combine with the hot mixture and stir until well incorporated Strain mixture through a fine strainer or through a standard strainer lined with cheese cloth Using 8 4 cups or molds place in a large roasting pan Fill each cup with the mixture Fill pan about of the way up the cup or mold with tepid tap water Bake the molds in a 350 degree oven for 25 to 30 min The water should never boil If for some reason it does gently remove some of the water with a ladle and replace the water with ice Remove from oven and allow the creme to cool when cool cover Topping When it is time to serve place 2 teaspoons of brown sugar evenly across top of creme and add a dash of cinnamon if desired Place in broiler and broil about 3 watching carefully to assure that the mixture browns evenly and does not bum Let cool about 10 min and serve Serves 8 Crepes ftdrianna 8 French dessert crepes 1 honeydew melon cut into thin cubes and strips 3 tablespoons butter 2 tablespoons sliced almonds 3 oz Midori liqueur 1 lime juiced In a large crepe suzette pan or skillet heat butter over med heat until melted Add almonds and gently toast Place melon in pan Press 3 or 4 cubes into pulp while cooking Squeeze the lime juice in Flame with Midori liqueur Place 1 crepe at a time in pan and stuff with a tablespoon of the melon mixture in a comer Fold crepe in half and then in half again to form a pocket When all crepes are prepared place 2 on each plate and top with remaining sauce Serves 4 If LJI i Photo by MARIE OFFERMAN Doris Hicks owner and manager of the restaurant shows the selection of California and Australian wines that were served for the tasting adventure Mrs Hicks took over Wolfgangs Keller on Aug 1 She has had 27 years in the food and bever age service business She plans to have special parties to appeal to all ages
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