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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

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Lovers’ Chocolate Cake with Merlot Glaze

February 13th, 2015 · Comments Off · Allergies, Chocolate, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Greenport, Holiday, Kosher, Kosher non-dairy dessert, Long Island Wine, New York City, North Fork, Nut allergy, nut-free, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

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Photo from Bon Appetit Magazine 2014

Butter-free version, Adapted from Mast Brothers recipe featured in Bon Appétit Magazine February 2014

Valentine’s Day is about love and everyone we love.  It spans from the sizzling lust of a new relationship, to the dulcet caresses of a long marriage, to the affection between friends who have few secrets and share a personal history that no one else will ever understand.

There is nothing like the power of relationships of longevity, where nothing needs to be explained, and where we can repose in the safety of the benefit of the doubt.  Therein, we dwell in the love of everything that surrounds us from the bare trees trimmed with snow, the solitude of the sunrise, the laughter of friends sharing a glass of wine and a nibble of something naughty and chocolaty.

And what better than wine and chocolate pave the way on Valentine’s Day, which makes this wine-glazed chocolate cake perfect for a sweet nightcap with your lover or a sinful dessert to indulge in with close friends!

Wine-Glazed Chocolate Cake
Ingredients
Cake
1 cup coconut oil (that has solidified in the cold), spoon into pieces, plus more for pan
⅓ cup all-purpose flour, plus more for pan
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped (73% cacao), chopped
1 cup turbinado sugar
4 large eggs
¾ teaspoon kosher salt

Glaze
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped
¼ cup more coconut oil, spooned into small pieces
½ teaspoon kosher salt
½ cup powdered sugar
½ cup of North Fork red wine, we are using the Merlot from Macari Vineyards

Cake
Preheat oven to 325°. Lightly grease and flour pan. Heat chocolate, sugar, and 1 cup coconut oil in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

Glaze And Assembly
Heat chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and oil are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.

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Overnight Oat cereal: Carrot Cake for Breakfast

February 11th, 2015 · 1 Comment · Allergies, Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Snack, The baking corner, Tips, Vegan, Vegetarian

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Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com

Every year I try to focus on a new cooking technique or style to bring greater variety to our customers at the hotel and restaurant, and last winter I decided to go raw.  I spent two weeks eating green soup, albeit in Puerto Rico, while learning  to sprout and cook with raw foods at a living foods camp. The complete nutrition delivered by uncompromised grains, fruit and vegetables along with the fiber and corresponding lower glycemic index that keep you full longer are all benefits of eating food raw vs. cooked. Mornings are when the first meal of the day should count the most but it is when we have the least amount of time to prepare. This is why this recipe for a breakfast cereal prepared at night that is ready in the morning is so exciting albeit obvious. It is creamy, crunchy and slightly sweet while giving you the illusion of having dessert for breakfast or a snack later in the day. The oats are creamy and the chia or flax seeds are plump from slightly sprouting overnight. It is almost the texture of rice pudding except for the sliced almonds which add crunch along with the chewy dates that meld into the texture of the carrots. You may need to add extra milk before eating this cereal, hot or cold.

Ingredients
1/3 cup whole oats
1 tablespoon flaxseed or chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon maple syrup
1/4 cup carrot, grated
2 tablespoon thinly chopped apple
3 dates, chopped
1 tablespoon flaked unsweetened coconut
1 tablespoon chopped almonds or pecans
1/4 teaspoon vanilla extract
1/2  cup + 1/8 cup unsweetened almond milk

Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.

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Meatless Mondays: Cauliflower and Chickpea Curry with Coconut Rice

February 2nd, 2015 · 1 Comment · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Wine, Winter Recipes

The smell of masala or curry with vegetables smells like India. It makes me nostalgic for the color and flavors of Aloo Gobi, or potato and cauliflower in a braise that I ate with chapati bread and my bare hands while seated on the floor in Rajasthan.

So, on a cold night in the Northeast, I am transported to a warmer place with with dinner and a glass of wine. Namaste.

Meatless Mondays cauliflower and chickpea curry

Meatless Mondays cauliflower and chickpea curry


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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Crispy Walnut and Rosemary “Fried” Chicken Wings

February 1st, 2015 · No Comments · City Cooking, Cocktail, Dietary Restrictions, Dinner, Entertaining, Events, Greenport, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Queens, Snack, Wine, Winter Recipes

The Super Bowl is the great American unifier. Whether you are a football fan or not, or regardless of the team playing, you will most likely attend a gathering in the name of football to celebrate with great friends and indulge in a myriad of savory snacks and cold beverages.

Because it is easy to overindulge too much of a good thing between the bar and the carb-laden dishes during such celebrations, we have lightened up a few traditional Super Bowl snacks so that you can “have your wings and eat them too” with these crispy baked Walnut and Rosemary Fried Chicken wings.  Take a look at our lightened up Super Bowl menu and get cookin’!

Deflate Gate Super Bowl Menu:
Crispy Walnut-Rosemary “fried” chicken wings
Garden Turkey Meatballs in Marinara
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités.
Spanish Stuffed mushrooms with Melted Manchego cheese

Follow the links to any of these items and create your own Super Bowl menu.

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Walnut and Rosemary “Fried” Chicken Wings
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Spicy Spanish-style Mushrooms topped with Manchego cheese

February 1st, 2015 · No Comments · Allergies, Christmas, City Cooking, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Side Dishes, Snack, Vegetarian, Wine, Winter Recipes

Spicy Spanish-style Mushrooms topped with Manchego cheeseMushrooms of every type have such of range of flavor, or when milder, they are the perfect conductors of flavor. From the Shiitake and Oyster Mushrooms that are grown in Cutchogue, Long Island that arrive fresh from the farm to our restaurant to the dried mushrooms such as Porcini, from Italy and Black Mushroom from China. All of this edible fungus bring something unique to the table.

Another benefit is that of nutrition as cooked mushrooms are, they are also an excellent source of Vitamin B and Potassium. They contain minerals such as selenium which protects the body against tissue-damaging free radicals. Additionally the ingestion of mushrooms can lower blood sugar and cholesterol.

When serving stuffed mushrooms for a party, I like to use the large white button mushroom with a wide mouth to hold plenty of stuffing and melted cheese. Another bonus is that an entire cup of mushrooms has about 25 calories, and gives you a bit more leeway with toppings that may be higher in calories.

This past weekend at Cuvee we served these Spanish style mushrooms filled with spinach, Parsley, onion, minced mushroom stems and a pinch of smoked Spanish Chorizo. We baked them with tangy Manchego Cheese and served them with White Sangria for a festive evening.

Ingredients
20 larger button mushrooms
1/2 cup of finely minced onion
1 cup of minced spinach
1/8 cup of finely minced parsley
2 tablespoons of minced dry chorizo sausage (optional)(mince or coarse pulse in the food processor)
2 cups of fresh grated manchego cheese
Salt and pepper to taste
2 egg yolks

The Stuffing
Remove the stems from the mushrooms and mince finely
Mince spinach, parsley and onion
Grate the cheese and reserve another cup for the topping
Mix all the minced ingredients including the Chorizo along with the one cup of cheese together in a bowl

Stuffing the mushrooms
Wipe your button mushrooms clean with a damp cloth (do not wash the mushrooms with water or you will ruin them as they are porous and will absorb water and get soggy).
Spray cookie sheet with olive oil spray and evenly sprinkle the tray with a bit of salt
Arrange your mushrooms on the salted tray with hole facing up
Fill the mushrooms with the mixture
Once all the mushrooms are filled go back and top with grated cheese

Bake for 15 minutes and allow to cool before serving.

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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Garden Turkey Meatballs in Marinara

January 31st, 2015 · No Comments · Dinner, Entertaining, Holiday, Kosher

These garden turkey meatballs are lighter in texture and calories as we have cut the calories in half by adding vegetables to the mix and excluding breadcrumbs. You will add to you fan base with this recipe for you Super Bowl party or any party!

Deflate Gate Super Bowl Menu
Rosemary “fried” chicken wings
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités

First Up: Garden Turkey Meatballs in Marinara

Garden Turkey Meatballs in Marinara

This makes about 24 small meatballs-2 inches (safer to double the recipe).
Preheat oven to 425
One package of 1 lb. of 93% fat-free ground turkey meat.
1/2 cup of one minute oats (un-cooked)
1/4 cup of Parmesan cheese (optional if you have a dairy restriction)
1/2 cup of ground or finely grated carrots (all veggies can be ground in food processor)
1/2 cup of ground of finely grated celery
1 finely minced chopped onion (small/or 1/2 medium onion)
1/2 teaspoon of Kosher salt
1 pinch of ground Turmeric or Sazon
1 teaspoon of red pepper flakes
1/8 cup of finely minced parsley
1/8 teaspoon of dried thyme
1/8 teaspoon of dried oregano
1 finely minced garlic clove
2 extra large eggs (or 3 medium)

Combine all ingredients in large mixing bowl. Have cookie sheet ready and spray with olive oil. Begin rolling your meatballs and use a teaspoon or small scooperas a gage to keep the size consitent. Do not crown the pan and bake for 30 minutes.

Load the meatballs into a large crock pot and add three cups of your favorite tomato sauce and keep warm for you guest.

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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Beet Chips with Greek Yogurt Dip

January 31st, 2015 · No Comments · Dinner, Preserves

Beets is one of those things that people love or hate (or think they hate) until they have them when they are not out of a can. I love these crispy beet chips with a bit of sea salt or some dip but I won’t lie and tell you they are easy to make. Working with beets is a hassle because you need to be dressed in dark clothing that you do not care about. Once beet juice gets on your clothing, it will be a challenge to remedy so heed my warning! But once you have done the work, you will want to do it again because these beet chips will be a welcomed addition to your party table but not to your waisteline!

Farm stand Beet Chips

Roasted Sliced Beets 70 calories
Makes 8 servings
Preheat oven to 375

Ingredients
2 tablespoon extra virgin olive oil
2 tablepoons of parsley – fresh, chopped
1 teaspoon garlic – fresh, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon – zest
4 scrubbed and dried fresh beets (will yield about 5 cups sliced beets – cut into 1/8″ slices)

Wash, scrub or peel beets, then pat dry.

Carefully and slowly slice beets into 1/8″ thick slices. Use a mandolin if you have one.

In a medium size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside.

Place prepared beets in bowl with marinade and toss to coat.

Spread beets out on a non-stick sheet pan and bake for 25 minutes or until the beets appear to be toasted. Allow to cool completely while still on the sheet and do not stack as they will loose the crisp texture.

Serve with your favorite dip and substitute Greek yogurt for the sour cream or mayo.

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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Red Pepper Hummus

January 31st, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Mojito, New York City, North Fork, Nut allergy, nut-free, Preserves, Snack, Tips, Vegan, Vegetarian, Winter Recipes

Hummus has become a healthy party staple and with good reason as its high fiber, great flavor and low cost are all benefical to body, mind and wallet.

This is a quick hummus that can be made on a higher level with house-boiled garbanzos and your own canned peppers or you can turn out an equally good product with organic canned beans and piquillo peppers from the grocery store in a jiffy. If for a crowd you can double the recipe and assemble a beautiful crudite platter of blanched carrots, sugar snap peas, asparagus and along with greens and select cheeses.  Place next to a basket of some crunchy chips and have everyone enjoy a healthy snack.

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Red Pepper Hummus

2 cups of cooked garbanzos, tender-not crunchy or organic canned is fine
1/4 cup of extra virgin olive oil (most of it for blending in food processor and the remainder to drizzle on top)
2 tablespoons of Tahini, sesame paste
1/4 roasted peppers, either red bell pepper or piquillo (in a jar is fine)
One raw garlic clove, peeled
1/8 teaspoon of salt
1/8 teaspoon of fresh lemon juice

For Garnish
Extra olive oil for garnish
A dusting of smoked Spanish Paprika (Pimenton).

Use the pulse function on food processor to blend all ingredients until the texture is smooth. Carefully to not over process. Then taste for salt and additional seasoning. If too thick, add another drizzle of olive oil.

Spoon into a plate in a circular pattern leaving a whole in the center to place cured olives and sprinkled with the Pimenton along with another drizzle of olive oil. Serve with crostini, pita chips or crudités.

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Vegetable Shepherd’s Pie

January 26th, 2015 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Tips, Vegan, Vegetarian, Winter Recipes

Adapted from Vegetable Shepherd’s Pie from Bon Appetit Magazine.

A Shepherd’s pie, baking in your oven on a cold day, is the ultimate in comfort food. Although this recipe for a vegetarian Shepherd’s pie uses ground mushrooms instead of ground meat, thanks to the meatiness of the mushrooms, the warmth of the fall vegetables, and the comfort of the piping hot mashed topping, it will be a crowd-pleaser for herbivores and carnivores alike. The meaty flavors of mushroom and lentils will be harmoniously accompanied the Pinot Noir from McCall Vineyards. They are closed until March but we are pouring it at Cuvee at The Greenporter Hotel.

The option of a lower-calorie mashed cauliflower topping is waistline friendly and just as delicious.

From Bon Appetit.

From Bon Appetit.

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Essential Pantry Items for the gourmand; blizzard or not

January 26th, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gluten-free, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Preserves, Side Dishes, Soups & Bisques, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Cooking in a blizzard

Cooking in a blizzard

People who cook on a regular basis may be perplexed by the herds of desperate shoppers swarming supermarkets as they scramble for supplies that many of us may have in the pantry, cold storage or freezer at all times.  You still may need a store run for the the requisite eggs, bread and milk but with this list, you will have everything you need to make a gourmet meal anytime — in any pinch or in a blizzard.

Dried Mushroom Recipes2

Dried Porcini, Shiitake, Morrell mushrooms for a well stocked pantry

1) Assorted dried or canned beans
2) Canned tomatoes (your own) or organic tomato paste in can or tube
3) Assorted seasonings including Tamari, Miso, vinegars, mustards and dried herbs (including powdered onion, celery and garlic in case you really are snowed in).
4) Assorted ground or cut grains such as oats, rice flour, tapioca, whole wheat flour and Maseca (ground corn flour for tortillas, arepas and more).
5) Assorted dried vegetables including mushrooms (Porcini, Shiitake), sun-dried tomatoes, assorted dried chilies
6) Frozen meat of choice such as chicken parts, ground turkey or beef
7) Frozen chopped spinach, broccoli, potatoes, peas and carrots
8) Assorted dried pastas and whole grains (whole wheat spaghetti or linguine, egg noodles, soba noodles) and rice (brown rice, wild rice, basmati), or quinoa and barley.
9) Grated cheese
10) Olive oil

Seasoning for all seasons

Seasoning for all seasons

These items can produce at least 50 different meals from Minestrone and chicken soups to shepherd’s pie, goulash, spaghetti and meatballs, chili, tacos, risotto, stir fries, and more. Stay tuned for recipes.

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