New Braunfels Herald Zeitung (Newspaper) - September 22, 1993, New Braunfels, Texas
Wednesday, Sept. 22,1993Cuisine!
KITCHENA Food and Wine Celebration!Prince Solms Inn is setting for an evening of food and wine tasting
By MARIE OFFERMAN Special to the Haraid-Zettung
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I .aq Friday evening the courtyard of the Prince Solms Inn was the setting for a fabulous Celeb ran or. of Food and Wine. Wolfgang’s Keller prepared all the gourmet food and selected the appropriate wines to serve with each course The tasting adventure was for the Friends of Wolfgang's and the public, by advance ticket reservation. The feasting started at 7 p.m. and ended at IO pm.
The menu for the European Style Country Feast consisted of: Appetizers: Shrimp and Crawfish Sausage
Honey Smoked Quail with Chorizo Stuffing Scallops Wrapped rn 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 Trow r
Desserts: Creme Brulee Chocolate Pavlova Crepes Adharma
Nine wines were selected to compliment each course The wine list included: Jamieson Run—Coonawarra Chardonnay from Australia Bcmardus Chardonnay (1991)—from California Honig Napa Valley (1991)—Sauvignon Blanc from California Wtibel Solera Cai—rare Port—from California David Bruet (1990)—Pinot Noir—from California Fox Mountain (1986)—Reserve Chardonnay—Sonoma County, Calif. Black Opal (1991)—Cabernet Meriot—Southeastern Australia Elysium—Black Muscat—Sweet Dessert Wine—Madera, California Electra Orange Muscat Wine (1991)—Madera, California
Doris Hicks purchased Wolfgang’s 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 ladder,” by working for many large country clubs Her daughter lives here and assists her Her four sons all live in Texas.
Doris plans to do many special parties and have special times and menus for Sr citizens. Oct and Nov food and wine celebrations 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 32.6 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 reflea his years of culinary ventures The classic influences mingle with the homespun, giving an cleche style to his menus Edwards has served many digmtanes 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 Oa and Nev Call 629-9169 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 p.m. 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
I 1/2 cups frozen crawfish meat
1 lb. fresh shrimp (21/25), peeled and deveined 1/2 lb. fresh orange toughy
2 egg whites, well chilled
I 1/3 cup heavy cream, well chilled I teaspoon Kosher salt 1/2 teaspoon white pepper
1 teaspoon paprika
1/2 cup fresh chopped parsley 1/2 cup fresh chopped cilantro 1/4 cup chopped anaheim peppers (seeded and deribbed)
1/4 cup chopped red peppers 1/4 cup chandelles mushrooms 1/2 teaspoon cumin seed
3 tablespoons minced green onion
2 tablespoons “Old Bay Seasoning”
casings (sheep casing or plastic wrap for non-traditonal sausage
Plate 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 toughy and I 1/2 lb of shrimp into 3/4 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 papnka. Transfer mixture to a med size bowl and add all other ingredients Mix thoroughly. Poach a small ball of the mixture for taste test, lf 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 casing—do 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 IO min. If ypu choose to use plastic wrap, lay a I 1/2”
Photo by MARIE OFFERMAN
Executive Chef Lee Edwards with a sampling of the foods he prepared for the Food ^td 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 shea of plastic wrap Roll tightly and tie off ends 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 sausage—it does not fair well in the freezer. Serves 6 entree or IO appetizer portions.
Scallops Wrapped in Green Chilies and Bacon
I lb. (21/25 count) sea scallops
1 lb fresh thick, cut bacon
2 (#303) cans whole green chilies 1/2 lb 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 I strip of green chilie atop I strip of cut bacon Then roll the scallop in the bacon-chilie 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 3-5 min. until brown on one side, then turn and broil until brown on the other side To make sauoe 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!Pheasant San Angelo
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 I pt frozen raspberries
1/2 cup Meriot or Cabernet I cup pheasant stock or veal stock I 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 Cakes
2 teaspoons salt
2 teaspoons papnka I teaspoon onion powder I teaspoon garlic powder I teaspoon dry mustard I teaspoon basil 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon cayenne pepper
Crab Cake Ingredients 5 cups bread crumbs
1 1/4 cups butter
2 cups chopped onion
I cup chopped green bell pepper I cup chopped parsley I tablespoon Worcestershire sauce I teaspoon Tabasco sauce I teaspoon fresh minced garlic 1/2 cup seafood stock or broth
I lb. 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 3/4” to I” 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.
Creme 'Brulee zoith Chocolate
1 cup milk
1/2 cup chocolate powder or I vanilla bean in cooking
2 teaspoons orange rind, grated
4 egg yolks and I whole egg
3 tablespoons granulated sugar I cup heavy cream Topping:
5 tablespoons light brown sugar dash of cinnamon, if desired
For the creme:
lh a med. sauce pan bring to boil I cup milk, 1/2 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 oz.) cups or molds, place in a large roasting pan Fill each cup with the mixture. Fill pan about 3/4 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.
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 min., watching carefully to assure that the mixture browns evenly and does not bum. La cool about IO min. and serve. Serves 8.Crepes Adrianna
8 French dessert crepes
1 honeydew melon, cut into thin cubes and strips 3 tablespoons butter
2 tablespoons sliced almonds
3 oz. Midori liqueur I lime, juiced
In a large crepe suzette pan or skilla, 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 I 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.
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 Wolfgang s Keller on Aug. 1. She hat had 27 years In the food and beverage service business. Sh# plans to havs special parties to appeal to all aget.