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Milky Way Cake
Beaches and Cream
5 Milky Way candy bars
1 cup of butter
2cups of sugar
4 eggs seperated
2 1/2 cup of flour
1/2 teaspoon baking soda
1 1/4 cup buttermilk
1 cup of pecans
2 cups semi sweet choc. morsels melted
Grease and flour an angel food cake pan, Preheat oven to 325º F. In a small pot over low heat melt candy bars with 1/2 cup of butter until light. Add sugar with remaining 1/2 cup of butter blend well. Add egg yolks one at a time mixing well after each. Dissolve baking soda in buttermilk. and add alternately with the flour to candy mixture ending with flour. Beat egg whites to stiff peaks and fold into candy mixture along with chopped pecans .Bake for 1 hour and 10 minutes. Cool and frost with the melted semi-sweet chocolate.... this is definitely a weight watchers nightmare ....but HMMMMM its so good.
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Farfalle Primavera
Portobello Yacht Club
8 oz. Farfalle pasta
2 oz. Snow peas
2 oz. Asparagus (sliced)
5 oz. Heavy Cream
2 oz. Grana or Parmigiana-Reggiano Cheese
1 oz. Butter
1 oz. Tomatoes (diced)
Freshly grated Parmesan cheese to taste
Salt & pepper to taste
In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well. In a medium saucepan, heat the butter until melted, add the snow peas and asparagus and cook for one minute. Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes. Serves 2. Enjoy with a bottle of California chardonnay.
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Yacht Club Clams
2 cups fresh white bread crumbs 1 teas. thyme leaves
1/2 teas. rosemary leaves chopped 12 oz butter
1teasp. garlic chopped 1 teasp. parsley chopped
24 cherrystone clams
combine bread crumbs, thyme, rosemary, garlic and parsley , mix well, Open clams reserving each clam on the half shell and place about one teaspoon of herb bread crumbs mix over each clam top with 1/2 oz. of butter. Broil clams 2-3 minutes until butter melts and bread crumbs are lightly browned
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Crab Cakes
From the Yacht Club Galley
2 teaspoon butter 2 tablespoons Chablis
1/2 cup celery,finely diced 1/2 teaspoon dill, fresh chopped
1/4 cup spanish onion , finely diced 1/2 teasp. paprika
1/4 cup scallions finely diced 1/4 teasp. cayenne pepper
1/4 cup mushrooms finely diced pinch of salt
1/2 teaspoon galic finely diced pinch of pepper
1 1/2 teasp. dijon mustard 2 large egg yolks
2 teasp. parsley chopped 3/4 cup bread crumbs
1 teasp. lemon juice 1 cup blue crab lump meat drained
1 1/2 teasp. worcestershire sauce
In a large skillet , melt butter and saute celery onions, mushrooms and garlic till tender. Remove from heat and stir in mustard, parsley, lemon juice, worcestershire sauce, chablis, and spices. Blend well. Lightly beat egg yolks and add to vegetable mixture with the bread crumbs. Mix well and fold in crab meat. Refrigerate for 30 minutes. When ready to cook, form crab mixture into small patties and pan fry in a small amt of oil until lightly browned on both sides and hot all the way through. can be served with Marinara sauce ......
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White Chocolate Creme Brulee/Crema Cotta
Caramellata Portobello Yacht Club
Yield: 4 Servings
5 lg Egg yolks
1/2 c Sugar
2 c Whipping cream
3 oz White chocolate imported, finely chopped
1/4 ts Vanilla extract
2 tb Sugar
Position rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold.
