Food & Beverage

Ingredients 500ml Double cream 150g California Prunes 1 Lime 4 Passionfruit 3 Free range eggs 60g Golden castor sugar Prune Pudding 100g California Prunes, chopped 100g  Boiling water 60g Butter 180g Brown Sugar 220g Plain Flour 8g Baking Powder 120g Large free range eggs 2 tbsp powdered sugar For Curd: 3 Egg yolks 1 Vanilla…

Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.

Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.

Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.

Ingredients: 1/2 fluid ounce simple syrup         1/4 cup or about 6-7 frozen raspberries 1/4 fluid ounce egg white 2 fluid ounce gin (94Proof) 1.5 fluid ounce fresh lemon juice Ice Garnish: Dehydrated raspberry powder Procedure:  Add simple syrup and frozen raspberries in the bottom of a shaker; muddle. Add egg whites, gin, lemon juice and…

Ingredients: 2 to 3 tablespoons Olive Oil 3 pounds Lamb Shoulder 1 medium Onion 5 each Garlic 2 cups Dry Red Wine 28 ounce Whole Tomatoes, Good Quality 1 to 3 cups Lamb, Beef or Chicken Stock 1 tablespoon Fresh Oregano ½ teaspoon Cinnamon 1 each Bay Leaf To Taste Black Truffle 2 teaspoons Preserved…

Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).

Yield:  ½ sheet cake pan, 3-in. tall For the graham crust: 2 lbs. graham cracker crumbs 1 lb. butter, melted 8 ozs. granulated sugar Procedure: Spray and paper the bottom of a rectangular ½-sheet cake pan. Mix graham crumbs, butter, and sugar together well. Press crumb mixture into the bottom of cake pans, approx. 1/3-in.…

Yield:  One full sheet in frame For the graham crust: 36 ozs. milk 4 ea. vanilla beans, seeded 13 ozs. sugar 3 ozs. cornstarch 24 ozs. egg yolks 10 ozs. butter 20 sheets gelatin 2 ozs. vanilla extract to taste Grand Marnier to taste Cointreau 49 ozs. heavy cream 1 sheet apple cake, spice cake,…

Ingredients: 3 medium sweet potatoes (about 2 lbs.) 2.5 tablespoon cornstarch 3 tablespoon extra virgin olive oil 1.5 teaspoon smoked paprika .5 teaspoon each sea salt and ground pepper 1 large garlic clove 2 green onions, roughly chopped .5 teaspoon sea salt 1 jalapeno, stemmed and roughly chopped 1/2 cup cilantro 1/2 cup flat leaf…

Ingredients: 1/4 cup shelled pistachios 4 (6-ounces each) wild Alaska salmon fillets Salt and pepper, to taste 2 tablespoons plus 2 teaspoons ghee 1 lemon, cut into 8 wedges 1/4 cup crumbled feta 2 tablespoons chopped parsley Procedure: Preheat the oven to 350oF. Spread the pistachios on a small baking sheet and bake for 8…

Yield: 12 servings Ingredients: 1 loaf yellow Texas toast or challah bread, cut in 1-inch cubes 10 egg yolks 1 1/2 cups sugar 1 1/2 tsp. vanilla 40 oz. heavy cream, scalded 1 cup dried blueberries 18 ozs. Whiskey Sauce (see recipe below) for garnish powdered sugar and mint Procedure:  Preheat oven to 325° F.…

Yield: 1 serving Ingredient 8 oz. hanger steak 1 jalapeño 2 cloves garlic 1 bunch cilantro 2 shallots 1 tsp. cumin 1/2 cup olive oil 1 poblano chile, julienned 1 small red onion, julienned 1 cup roasted corn kernels 1 tbsp. olive oil 4 ozs. Sweet Red Pepper-Cilantro Chimichurri (see recipe below) 2 ozs.red wine demi-glace 1 oz. beurre blanc…

The fall and winter holidays give clubs ample opportunity to celebrate their members as well as the seasons, with special events featuring traditional and creative foods. From festive themed family brunches and dinners to adults-only cocktail parties, spirit tastings and candlelight feasts, chefs are coming up with menus to persuade members to make their clubs…

Yield: 16 servings Procedure: Bone out suckling pig, being very careful to leave the skin intact. Start with the ribs and work your way to the spine. When arriving at the spine, work toward the rear of the pig. Cut the rear trotter off and make an incision down the inner thigh to bone out…