Tag Archives: Professional Photography

Crab Cake Eggs Benedict

Oh my “Beyond the Yum” — Grandale Farm Restaurant Brunch — Crab Cake Eggs Benedict!

One of our favorite “finds” this year is “Grandale Farm Restaurant,” for elegant country dining in Purcellville, Virginia.  Lovely ambience in an intimate setting at fireplace indoors or enjoyable view at outdoor pergola; a delicious menu, fine local wine list and impeccable service.  Today we enjoyed their yummy “Crab Cake Eggs Benedict” and Green Apple Creme Brulee.  Superb and “beyond the yum”! This is a wonderful addition to your Virginia wine country list of restaurants.  You can visit their website for more information here.

 

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Snow Day? Strawberry Coconut Amaretti CheeseCakes

Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes*

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.

Assemble:

Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

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* This original recipe from BeyondTheYum Cookbook with substitution of cake recipe ONLY adapted from Mary

Roasted Filet Mignon in Vidalia Cajun Gravy

Jacy’s Roasted Filet Mignon in Vidalia Cajun Gravy*

If you love filet mignon, vidalia onions and cajun gravy, you are going to love this easy but “beyond the yum” gourmet-smacking-lips recipe. This is one of my favorite recipes for filet mignon and it gets raves with guests.

Ingredients:

2 Filet Mignon
2 very large Vidalia onions
1/4 cup Olive Oil
1/2 cup Lea & Perrins Worcestershire Sauce
1/4 cup flour
1/2 stick sweet unsalted butter
1 cup beef stock
Sweet Mesquite Seasoning

Seasoning Mix:
1 tsp Dried Italian Seasoning
1/4 tsp. Cajun Seasoning
1 tsp minced garlic
Salt & Pepper to taste

Marinate Filet Mignon

1.  Dredge both sides of filets in 1/4 cup of Worcestershire Sauce.
2.  Season top side of filets with pepper & salt to taste.
3.  Sprinkle layer of Sweet Mesquite Seasoning on top.
4.  Let marinate in fridge for at least an hour. Remove from fridge.

Directions:

1. Slice onions in large rings and place in large bowl
2. Sprinkle onions with flour, mix covering well.
3. Add olive oil and remaining 1/4 cup of Worcestershire Sauce and mix covering all onions.
4. Add garlic, Italian Seasoning, Cajun seasoning, salt and pepper to taste, mix well.
5. Layer 8×13 glass baking dish with onion mixture.
6. Pour the 1/2 cup of beef stock over onion mixture.
7. Cut the 1/4 stick of butter into 4 pieces, dice, sprinkle on onion mixture.
8. Place filets on top of onion mixture.
9. Roast in oven (I use Convection at 375) until desired temperature is acquired.**
10. Remove from oven to rest.

Plate and serve with your favorite Risotto or this yummy recipe.

Our Wine pairing for this recipe:

Breaux Vineyards:
2006 Meritage [Red]
2010 Jennifer’s Jambalaya [White]

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* This recipe is a staple favorite I have created for years.  It is in the forthcoming “Beyond The Yum” cookbook.  It is also delish for beef or pork roasts.

** [Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.]

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