Jason's Corner
Snead's Ferry She Crab Soup
Ingredients:
1 large white onion - diced
1 bunch celery - diced
1 tsp cayenne pepper
1 Tbs dried thyme
1 tsp ground nutmeg
4 C sherry wine
1 qt heavy cream
1 qt crab stock
1/2 lb butter
1/2 lb flour
Sale and pepper to taste
1 C jumbo crab meat
1 C sherry wine (reduced by half)
Method:
1. Lightly saute the onion and celery until
softened but no color on them. Add the cayenne,
thyme and nutmeg. Coat vegetables with the
spices.
2. Add sherry wine and reduce by half.
3. Add cream and stock and bring to a boil.
4. In another pan, melt the butter and add the
flour. Continue whisking together until the roux
has a light tan color.
5. Add the roux to the boiling soup and whisk
vigorously let simmer for 15-20 minutes to cook out
all the flour flavor.
6. Add salt and pepper to taste.
7. Serve with jumbo crab meat and a drizzle of
the reduced sherry wine.
Basil-Balsamic Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
1 shallot, minced
1/4 cup finely chopped basil
2 Tbs honey
3/4 cup olive oil
salt and pepper to taste
Method:
1. Whisk together the balsamic vinegar,
shallot, basil and honey. While still whisking
vigorously, slowly add the oil. Season to
taste with salt and pepper.
Eggnog Bread Pudding
Ingredients:
1 loaf Challah bread (or other uncut bread)
16 eggs
2 qt heavy cream
2 C sugar
1/4 C vanilla extract
Method:
1. Cut the loaf of bread into half inch cubes
and partially toast (this will allow the custard to
absorb better)
2. In a large bowl thoroughly mix the remaining
ingredients (this creates the custard)
3. Add the partially toasted bread to the
custard and let it sit until it absorbs throughout the
bread
4. Place bread puddding in a greased cassarole
dish
5. Make a water bath by using a dish that the
bread pudding will fit in and have room to add water
(the water is a tool used so the cooking temperature
doesn't get to high and allows the pudding to evenly
cook)
6. Bake at 350 degrees for approx. 30-40 minutes
until all the custard is cooked (be careful not to
over cook or the eggs will scramble)
Candy Cane Whipped Cream
Ingredients:
1/2 Cup crushed candy
cane
1 Cup powdered sugar
1 qt heavy cream
Method:
1. Combine the ingredients in a stand mixer with
whisk attachment and whisk until stiff peaks form.
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