Tagged: Recipe Box

  • As soon as we heard the words "s'mores kit," we couldn't wait to light the fire pit for some summertime snacking. Above, we kept our s'mores classic with just chocolate and toasted marshmallows, but we also love garnishing these treats with caramel, jam, or sliced strawberries. How would you dress up this fireside favorite?

  • Grilled Corn with Garlic Confit Aioli

    No summer trip to the farmer’s market is complete without scooping up several ears of corn fresh from the field. Always a favorite on warm-weather menus, corn on the cob is made all the more irresistible when thrown on the grill. We asked Head Chef Jared Frazer his favorite way to dress up corn hot off the barbeque, and he offered the savory recipe below for a traditional, garlic-infused aioli. We’re ready to fire up the grill right now! 

    Garlic Confit Aioli
    1 cup garlic cloves
    1 1/2 cups blended oil
    1/4 cup heavy cream 
    Fresh herbs of your choosing

    Cook garlic in oil at just below a simmer until soft. Strain the garlic and set the oil aside. In a blender, puree the warm garlic cloves, cream, salt, and pepper until smooth.

    Use the reserved oil to brush on the corn before grilling. Once grilled, dress the corn with aioli, sprinkle with fresh herbs, and enjoy! 

  • Nothing heralds the arrival of summer quite like sweet, ripe fruit at the farmer's market. This year, we're turning our orchard-fresh finds into a colorful compote infused with mint and anise. We can't wait to serve this fruity pairing over gelato, sorbet, or pound cake at Memorial Day cookouts and celebrations throughout the summer.

    Strawberry Peach Compote
    1 pint strawberries, quartered
    2-3 ripe peaches, coarsely chopped
    1/4 cup sugar
    2 star anise
    Zest and juice of 1 lemon
    Chopped fresh mint
    3 tsp. dry gin (optional)

    In a bowl, toss together the strawberries, peaches, sugar, star anise, mint, lemon juice & zest, and gin if desired. Let sit until berries release their juice, at least one hour. Serve chilled or at room temperature. Store in refrigerator. 

  • Five for the Grill

    While we’ll always save room on our plates for a classic, juicy burger or charred hot dog, we’re kicking off barbecue season by shaking things up with a little help from the Executive Chefs at our Garden Cafes. To get ready for Memorial Day, we grilled (pun intended) Chef Jared Frazer and Chef Keith Rudolf about their favorite unexpected ingredients to throw on the barbecue and their ideas have our mouths watering. The key is to experiment and be open to new flavors. If there’s a food you enjoy traditionally prepared, chances are you may like it even better grilled! Read on for the chefs’ picks, along with a few staff favorites, below.

    Watermelon: During summertime at the café, Chef Keith of Glen Mills loves to serve grilled watermelon on a bed of baby arugula, topped with cherry tomatoes, feta or goat cheese, and balsamic vinegar mixed with a bit of lemon juice and extra virgin olive oil. “The watermelon takes on a more savory flavor, while remaining the refreshing summer staple we all love,” says Keith. “I like to cut large cubes and spear them on long bamboo skewers that have soaked in water overnight. Grill the watermelon for a couple minutes on each side, just enough to get a nice char.”

    Citrus: “I like to grill citrus— lemons, limes, oranges, whatever speaks to me,” says Chef Jared of Westport. “The fire caramelizes the natural sugars that are inherent in the fruits. This changes the taste from acidic to a sweeter, palatable flavor.” Grilled citrus can be used to finish fish on the grill, or even strained and used in citrus-based salad dressing.

    Green Beans: Charred green beans make a great addition to summer salads, especially paired with oven-baked tomatoes and your favorite dressing.

    Polenta: Toast polenta on the grill for additional flavor and crispiness that makes a pleasing alternative crostini or hamburger bun. We’re especially partial to grilled polenta topped with an avocado salsa and spicy shrimp! 

    Peaches: Grilling peaches infuses the fruit with the light, smoky notes, while caramelizing the natural sugars for added sweetness. We love grilled peaches served over fresh vanilla bean ice cream topped with salted caramel sauce. For a more savory rendition, drizzle the peaches with aged balsamic vinegar and garnish with fresh rosemary. 

    Share our local, organic meals with family and friends by making a reservation at our Glen Mills or Westport Garden Café locations.

  • The Dirt | 2014 | Week no. 16

    The Dirt is our version of a weekly link roundup, where we share what's currently capturing our interest around the web. This week, we're putting the spotlight on Easter! Hope you'll enjoy, and feel free to share what you're reading in the comments. We'd love to hear from you!

    We’re amazed by the number of hues in this all-natural eggshell ombre. (via Apartment Therapy)

    Wouldn’t this pastel cake make the perfect Easter dessert? (via Sweet Paul)

    A history lesson about one of our favorite blooms for the Easter table. (via Design*Sponge)

    Which dishes would you serve from this board of Easter dinner inspiration? (via NYT)

    136 years of tradition at the White House Easter Egg Roll. (via White House History)

    Shibori-inspired eggs dyed with indigo. (via Tuts+)

    Once we're done dyeing eggs, we'd love to hop over to this weekend workshop at Georgia's 3 Porch Farm. (via Gardenista)

  • One of our favorite early spring finds at the farmer's market, stalks of bright red rhubarb remind us that a vibrant season is about to begin. We're toasting spring this week by shaking up a cocktail infused with tart Rhubarb Hops Syrup from Quince & Apple. Our Spring Rhubarb Mojito was too pretty for just a single picture, so we headed to the kitchen to create a recipe video. Take a peek above to see our cocktail in the works, and find the complete recipe below.

    Spring Rhubarb Mojito
    Makes 1 pitcher (about 6 drinks)

    1 bunch fresh mint
    8-10 limes, juiced with pulp
    1/2 cup Rhubarb Hops Syrup
    1/4 cup Elderflower Cordial
    1 1/4 cups white rum
    2 cups club soda
    Mint sprigs for garnish
    Lime wedges for garnish
    Fresh rhubarb for garnish

    Place fresh squeezed lime juice, mint and sugar into a pitcher. Muddle to release mint oils, mashing well and allowing sugar to dissolve. Add rhubarb syrup, elderflower cordial, and rum. Stir gently. Add club soda just before serving. Pour over ice, then garnish with fresh rhubarb, mint, and/or lime to complete this sip of the season. 

  • Sweet Sips

    January 22, 2014

    Recipe Box
    , In the Kitchen

    This Valentine's Day, we're toasting the ones we love with a pair of rose-infused cocktails. Our first drink, the Valentine Rose, derives its floral flavor and pastel color from homemade rosewater simple syrup. For those who prefer a tart cocktail, our Rosy Elderflower Pucker pairs a sparkling pressé with a splash of zesty limoncello and a lemony sugar rim. Read on for both recipes. 

    Valentine Rose

    Rose Simple Syrup
    4 cups granulated sugar
    2.5 cups water
    Juice from 1 lemon
    1/2 cup rosewater 

    Boil water and sugar in a saucepan for around 10 min, stirring occasionally. Add lemon juice and rose water, then simmer for an additional 10 minutes, stirring occasionally. Let cool, then use immediately or store in a clean container that is well-sealed. (We used a Weck jar for storage.)

    Valentine Rose (makes 4 servings)
    6 tablespoons fresh-squeezed grapefruit juice
    8 fresh mint sprigs, plus extra for garnish
    1/3 cup rose syrup
    Vodka (to taste)
    Lemon slices for garnish

    Place ice in a cocktail shaker, then add vodka, mint sprigs, grapefruit juice, and rose syrup. Shake well (for at least 20 seconds), strain ice and mint, then serve over ice with a lemon slice and mint sprig for garnish.


  • Frost Bites

    January 15, 2014

    Recipe Box
    , In the Kitchen

    Frost Bites

    Seeking hearty yet healthy options for cold-weather snacking, we asked our café chefs to share some simple recipes for their favorite "frost bites." The result was a savory pair-- Roasted Beet & Goat Cheese Dip with Pumpkin Seed Cakes from Styer's chef Keith Rudolf, and crispy, flavorful Everything Bagel Crackers from chef Jared Frazer in Westport.

    Roasted Beet & Goat Cheese Dip with Pumpkin Seed Cakes

    Roasted Beet & Goat Cheese Dip
    1 bunch baby red beets
    1/4 cup goat cheese, softened
    1 tablespoon finely minced chives
    1 teaspoon extra virgin olive oil
    Splash sherry vinegar
    Salt & white pepper to taste

    Preheat oven to 375 degrees. Remove green tops from beets (reserve the greens for a stir fry or salad). Place beets on aluminum foil and drizzle with olive oil, then fold the foil into a package around them. Roast for one hour, until beets have softened, then place in the refrigerator to chill. Once beets are chilled, peel and chop roughly.

    Place chopped beets, goat cheese, and sherry vinegar in a food processor and purée until smooth. Once puréed, add chives, salt, and pepper. Transfer to serving bowl then drizzle with olive oil.