all images, art, travel, photography and Maine

Recipes from our Danforth Gourmet Brunch Tweetup

By request, we’ve decided to post our recipes from our recent social media brunch. Here are my contributions:

Papaya, Mango and Strawberries with Lemon and Basil (an inspiration from a trip to Manzanillo, Mexico)

Allow 1 Caribbean papaya and 3 mangoes to fully ripen; cut into small chunks, toss with the juice of 2 lemons and the zest of the lemon. Toss fruit with about a cup of the syrup. Cut a pint of strawberries and set aside in a separate container. Add the strawberries to the mixture only a couple hours  before serving (the strawberries tend to soften too much if left in syrup too long).

Basil Syrup:

2 Cups white sugar, 1 1/2 cups water, 3 tablespoons corn syrup – bring slowly to a boil over medium heat. Add a large bunch of finely chopped basil and reduce heat to low and simmer for 5 minutes. Remove from heat and cool.

Steamed, Chilled Asparagus with Curry Aioli

Steam asparagus until tender crisp. Drop in ice bath to stop the cooking, dry and set aside. For the aioli, mix 1 cup mayonnaise with 1 tablespoon of Rose’s sweetened lime juice and 2 tablespoons yellow curry powder, a dash of salt and pepper and mix well. Refrigerate both several hours. The aioli is best when made a couple days before serving.

Grapefruit Brûlé with Vanilla Bean Creme

This fruit course was one we served at our inn. It’s really a simple combination of delicious flavors.

Remove a thin slice off each end of the grapefruit (preferably Ruby Red) and stand on end. Cut the rind off right down to the fruit, leaving no pith. Cut into thick slices and place on a heat/flame proof dish (if you skip the FLAMEPROOF dish, I’ll save that for another post; do as I say, not as I do!). Top with a good tablespoon of vanilla creme, light brown sugar and torch until dark brown and bubbly. The sugar will harden almost immediately. You know you have done it correctly if you tap on the sugar and it sounds like you’re tapping on thin glass.

Vanilla Bean Creme:

1 pint sour cream, 1 teaspoon vanilla bean paste (available at several gourmet purveyors), 1 teaspoon vanilla extract, 1/2 cup white sugar, dash of half and half to thin slightly.

Egg Roulade filled with Leeks and Parmesan topped with Lobster in Sherry Butter

This is a recipe that I just cannot bring myself to put out there for the world to see. It was supposed to be featured in Gourmet Magazine before the magazine sadly published its final fabulous issue. Of course had that taken place, I would have gotten used to it being out there…but now you’ll just have to DM or email me. Or just come to our brunch tweetups to enjoy the dish 🙂

Advertisements

4 responses

  1. Like I said, can’t wait to try Grapefruit Brule casserole we discussed with your inspired vanilla bean creme and MY NEW BLOWTORCH!

    November 26, 2009 at 3:03 AM

  2. Pingback: A delicious glimpse into our Danforth Inn Gourmet Brunch Tweetup | My Delicious Mornings

  3. Kim

    Simply remarkable food and amazing photography. You are one very, very talented woman!

    November 24, 2009 at 9:39 PM

    • THANKS so much Kim! It’s a passion 😉

      November 24, 2009 at 9:46 PM

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s