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March 6 - March 10, 2019

Charleston Wine + Food

Tasting Notes

CHSWFF Blog

Recipe: Blistered Snap Peas with Garlic, Chili and Vinegar

Enjoy this simple veggie side dish from Matt Canter of The Establishment!    

Blistered Snap Beans with Garlic, Chili and Vinegar

  1 lb green beans, stem removed 1/2 tablespoon minced garlic 2 teaspoons dry chili flakes 1/2 cup sherry vinegar Fleur de Sel, or another coarse sea salt for finishing like Bulls Bay     Use a large saute pan- or two. (Its important not to over crowd the pans with the beans as they will not get the nice browning)   Add just enough canola oil to coat the bottom of the pan and heat until smoking.   Place the beans in a single layer in the pans, toss to coat and reduce the heat to medium and allow the beans to brown.   After 1 - 2 minutes of constantly moving the beans around the pan, remove from the heat and add the garlic and chili flakes. Toss in the pan to coat.   As soon as the garlic begins to slightly brown, add just enough of the vinegar to lightly coat and deglaze the pan.   Serve hot and right out of the pan, sprinkled with course sea salt.
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Recipe: Tahini Peanut Oat Cookie

Enjoy these tasty treats from Greer Gilchrist + Cameron Neal of The Harbinger Cafe!    

Tahini Peanut Oak Cookies

2 cups rolled oats 1/4 cup and 2 TB peanuts ¼ tsp baking soda ¼ tsp salt 1 tb chia seed ¼ cup chopped dried apricots ¼ cup tahini ½ cup maple syrup ¼ cup almond milk 1 tsp vanilla   Topping: Cinnamon sugar Chia seeds   Toast the oats and the peanuts for 10 minutes in an oven at 350. They can share a tray. In a food processor pulse 1 cup of the oats and ¼ cup of the peanuts into a flour (do not pulse the remaining 1 cup of oats and 2 TB peanuts).   Add all of the dry ingredients into a bowl from the oats to the chia seeds (including the oat/peanut flour and the reserved oats and peanuts).   Mix in the chopped dried apricots and use your hands to incorporate them into the flour so they don’t clump together.   Add in the wet ingredients from the tahini to the vanilla.   Using a scoop or your hands create even balls and place them on a parchment lined baking tray. Use the palm of your hand to push them down so they resemble flat discs. Sprinkle the tops with cinnamon sugar + more chia seeds.   Bake at 350 for 10 minutes.   Allow to cool and enjoy!
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Recipe: Dumplings

Celebrate Chinese New Year with this dumpling recipe from Shuai + Corrie Wang of Short Grain and the soon-to-open Jackrabbit Filly! You can see them during Charleston Wine + Food at Hipster Cocktail Party + Southern Renaissance.    

Dumplings

5 cups napa cabbage, finely chopped & lightly salted 1/2 lb ground pork (or ground chicken works) 2 teaspoon minced ginger 1 stalk scallion, finely chopped 1 tablespoon dark Chinese cooking wine or sherry 1/2 teaspoon sesame oil 2 teaspoon lite soy sauce 1/2 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon cornstarch Pinch of white pepper 1 pack “Twine Marquis” brand dumpling wrapper, “Shanghai style” thickness (Leave at room temperature over night the day before you make the dumplings, this will make the wrapping part much easier)   To make the filling, first take the salted cabbage and drain all excess water, make sure you get as much water out as you can or else it’ll make the filling watery. Combine all ingredients in a mixing bowl and mix well, making sure not to over mix. Refrigerate for 30 minutes before making the dumplings.   To make the dumplings, have a small bowl of water to help seal the wrapper. Put one sheet of wrapper in the palm of your hand, and place about 1 tablespoon of filling in the middle. Slightly dampen the edge of half the wrapper, making sure that it is damp but not wet - too much moisture will make a messy dumpling! Fold  the wrapper close and press the edges making sure there are no air bubbles in the middle where the filling is, and give it a good pinch. Repeat until all fillings are gone. Pan fry in oil or boil in water until wrappers are translucent, then enjoy!  

Dipping Sauce

1 teaspoon sesame oil
1 tablespoon Chinese black rice vinegar (Malt vinegar is a good substitute.)
1/2 teaspoon finely grated garlic
1/2 teaspoon sugar
1 teaspoon “Lau Gan Ma” crispy chili in oil (optional)
 
Combine all ingredients in a mixing bowl and mix.
 
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Recipe: Squash, Caramelized Onion, and Bacon Pie

Feast your pies on this savory recipe from Amanda Wilbanks, Founder of Southern Baked Pie and author of Southern Baked: Celebrating Life with Pie!    

Ingredients

 

1  Pie Dough

2 tablespoons butter

2 Vidalia onions, thinly sliced

5 slices bacon

8 small yellow summer squash, sliced into 1/4 inch rounds

1/2 teaspooon salt

1 teaspoon freshly ground black pepper

1 egg

1/4 cup sour cream

1 1/2 cups grated Gruyère cheese

Instructions

 

Roll out dough into a 12-inch circle. Place into a 9-inch round pie plate and flute; partially bake the dough.

 

Preheat oven to 375 degrees.

 

Melt the butter in a medium sauté pan. Add onions and sauté for 40 minutes on medium-low heat, or until onions are caramelized.

 

Cook bacon in a large sauté pan until crisp. Remove from pan and drain on a paper towel; let cool and then break into pieces. Reserve 2 tablespoons of bacon grease in the pan. Add squash, salt, and pepper to pan and cook for 20 minutes on medium-high heat, stirring occasionally.

 

In a large bowl, whisk the egg and sour cream to combine. Add bacon, onions, squash, and cheese. Stir to combine. Spoon mixture into pie crust and bake for 25 minutes until golden and bubbly.

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Recipe: Lobster Gnocchi

Keep it simple + fresh with this Lobster Gnocchi recipe from Drew Hedlund of Tradd's!

Ingredients

3 oz Rio Bertollini's lemon basil gnocchi

2 oz cooked cold water lobster meat

1 tsp oven dried tomatoes

1/2 tsp preserved lemon

1/4 cup lobster stock

2 Tbs butter

1 oz arugula

Parmesan reggiano

 

Instructions

Bring a large pot of salted water to a boil.

  Place butter in a sauté pan and melt over medium heat until lightly brown and foamy.  

Add gnocchi to boiling water. When they float to the top, cook for 1 minute more.

  Using a slotted spoon or spider, gently transfer the gnocchi to the pan of melted butter to brown lightly.  

Add lobster meat, preserved lemon, and oven dried tomato to sauté pan. Heat through and season with salt and pepper.

 

Add lobster stock and reduce until the liquid is gone.

 

Add arugula to sauté pan and cook for around 5 minutes, until the leaves begin to wilt.

 

Toss and serve with parmesan reggiano on top.

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Recipe: Yule Log

'Tis the season for cheer + treats! Enjoy a holiday classic with this Chocolate Caramel Yule Log recipe from Pastry Chefs Anne White and Elizabeth Skelton of Mercantile and Mash.    

Meringue Mushrooms

  4oz/120g whites, room temperature 2 Tbs cocoa powder + more for dusting Pinch cream of tartar 3/4 cup/140g granulated sugar 1 cup/140g powdered sugar, sifted 1/4 cup Ghiradelli semi sweet or dark chocolate chips (this is the “glue”)   Preheat the oven to 200°F.   Put the whites in the bowl of a stand mixer fitted with the whip attachment and whip on high speed until frothy. Add the cream of tartar. Gradually add the granulated sugar and whip until stiff peaks. Fold in the sifted powdered sugar.   Pipe the meringue mushrooms onto a Silpat using a piping bag fitted with a medium round piping tip. Pipe “kisses” for the stems, pulling the bag up sharply at the end to make a sharp pointy tip. For the caps, keep the tip 1/4” up and make filled circles.   Bake immediately in the oven for 1 hour. Turn off the oven and allow meringues to sit overnight in closed oven. Do not open the oven at all once the meringues are in it.   Assembly: Poke holes in bottom of the mushroom caps with a toothpick or a paring knife. Dab a bit of melted chocolate into the hole. Take the stem of the mushroom and place the pointed end into the chocolate and hold still until chocolate is firm enough to stay into place.    

Caramel Sauce

  1 cup heavy cream 1 cup + 2 Tbs granulated sugar 3 Tbs light corn syrup 1 tsp sea salt Water as needed 1½ Tbs unsalted butter   Heat the cream to until steaming. Set aside.   Place the sugar, corn syrup, salt, and enough water to make a wet sand texture in a heavy-bottomed saucepan over medium-high heat. Stir until combined. Without any further stirring, cook the mixture to a medium amber color. Watch carefully as it can burn quickly. Turn off the heat and add the hot heavy cream in a slow, steady stream, while whisking constantly. Be careful as it will bubble up. Add the butter and whisk until all is combined. Set aside.    

Chocolate Sponge Cake

  Cocoa power 4 oz/120g 64% chocolate 6 eggs, separated, room temperature 6 Tbs./80g granulated sugar 1 tsp. vanilla extract ¾ tsp. cream of tartar 1/8 tsp. kosher salt   Preheat the oven to 350°F. Spray a 18 inch x 13inch rimmed baking sheet with nonstick cooking spray, line it with parchment paper, and spray the parchment. Lightly sift cocoa powder over the parchment.   Melt the chocolate and set aside to cool.   Combine the yolks and 1/4 cup/50g of the sugar in the bowl of a stand mixer fitted with the whip attachment and whip it on high speed until the mixture turns a light yellow and thickens enough that when you lift the whisk over the mixture, the mixture forms a ribbon as it slowly falls back onto itself, about 5 minutes. Add the vanilla extract. Add melted chocolate in a steady stream, whipping until just combined. Set aside.   In a new, absolutely clean bowl, use a clean whisk to whip the egg whites until frothy. Add the cream of tartar and whip the whites to soft peaks. Gradually add the remaining 2½ tablespoons/30g sugar and whip the whites on high speed until medium/stiff peaks form. Gently fold 1/3 of the whites into the chocolate mixture. Repeat twice more. Don’t over mix.   Spread the batter into baking sheet. Bake for 15 to 18 minutes, or until the cake springs back when touched. Take the cake out of the oven and cover it with a slightly damp kitchen towel.  

Caramel Mousse

  3 *silver strength gelatin sheets 1 Tbs/15g cold water 1 cup/235g caramel sauce 3 egg yolks/55g yolks 6 Tbs/75g granulated sugar 1½ /45g egg whites Pinch sea salt 1cup/205g heavy cream, whipped to soft peaks   Combine the gelatin and water in a double boiler and heat until the gelatin melts. Heat the caramel to 100°F, add the gelatin mixture, and stir. Transfer to a large mixing bowl and set aside.   Make a double boiler with the bowl of a stand mixer and a saucepan. Combine the yolks and 1 heaping Tbs/15g of the sugar in the bowl and whisk them over barely simmering water until the mixture reaches 145°F, about 7 minutes. Transfer the bowl to a stand mixer fitted with the whip attachment and whip them on high speed until the mixture is cool. Set aside.   In a new, absolutely clean bowl, combine the egg whites, salt, and remaining 5 Tbs/60g of sugar, place it over the saucepan of barely simmering water and use a clean whisk to whip the mixture until it reaches 160°F, about 5 minutes. Transfer the bowl to a stand mixer fitted with a clean whip attachment and whip on high speed until cool, about 5 minutes.   Fold the egg yolk mixture into the caramel mixture. Gently fold in the whites in thirds. Fold in whipped cream in thirds. Cover and refrigerate until set and ready for use. *Professional chefs use gelatin sheets instead of granular gelatin. They are available online.  

Chocolate Icing

  1 cups/4.5 oz cocoa powder 4 1/3 cups/20 oz powdered sugar 16 oz unsalted butter, softened ¼ cup whole milk   Sift the dry ingredients together.   Put the butter in the bowl of a stand mixer fitted with the paddle attachment and beat it on high speed until light yellow, about 8 minutes. Beginning and ending with the dry ingredients, alternate adding the dry and wet ingredients. Set aside.  

Assembly

  Remove the towel from the cake   Spread the mousse over the cake, leaving the cake bare for the last 1½ inches the short end of the baking sheet. Pick the cake up by the opposite end of the bare cake and use the parchment to help you roll it evenly, peeling back parchment as you roll. Place the cake seam-side down.   With a serrated knife, cut ¼ inch off of the end of the cake on a bias. Pick up this piece and place it on the side of the “log” to resemble a tree branch. Refrigerate for 1 hour.   Use the chocolate icing to ice the log and use a fork to make it textured.   Dust the meringue mushrooms with cocoa powder and place around/on the yule log.   For a pop of color, roll cranberries in sugar and place around the yule log.
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Recipe: Bzzeets

Sean Umstead of Kingfisher Bar in Durham, NC shares his fresh + fun cocktail recipe featuring bright colors + bold flavors. Drawing inspiration from the local ingredients found at the Durham Farmer's Market , Sean and his wife + co-owner, Michelle, are bringing their "ground-to-glass" philosophy to the forefront. Check out Sean's creative concoction and find him during the 2019 CHSWFF at RetrEAT, Holi City Shakedown and Southern Renaissance.    

Ingredients

  1oz Honey Beet Syrup 1oz Acidified Beet Juice 1.25oz Durham Distillery Wax Infused Navy Strength Gin  

Instructions

  Shake All. Strain Through Fine Mesh Strainer into a Coupe Glass. Garnish with Dehydrated Beet Chip.  

Honey Beet Syrup

  5oz Beet Juice 5oz Honey 2oz Dry Red Wine 2oz Raw Sugar 4-5 Large Rosemary Sprigs   Combine all into a sauce pan and bring to bare simmer over medium heat.  Reduce heat to low and simmer for 10 minutes.  Strain through fine mesh strainer.  

Acidified Beet Juice

  Add 1/4 teaspoon citric acid powder for ever 2oz of fresh beet juice.  

Wax Infused Gin

  Melt down 1oz of local edible wax inside a mason jar over a water bath.  Remove from bath, swirl to coat and harden.  Add 750ml of gin and steep for 4 days.  Strain gin and rebottle.    
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Recipe: Collard Chowder

Warm up your winter with a delicious, exclusive chowder recipe from Matthew Register of Southern Smoke BBQ! This recipe, along with a culinary exploration of some of the South's tastiest areas, will be featured in Matthew's new cookbook, Southern Smoke. Whether you're a culinary novice or a seasoned pro, Matthew's book makes the perfect addition to any cook's home library. You can preorder your copy now on Amazon.   The idea for collard chowder was partly inspired by clam chowder, one of my favorite cool-weather treats. . . but also by thrift. I desperately wanted to find a recipe that could make the most of the extra cooking liquid that normally goes down the drain after cooking huge piles of collards. Just like clam chowder, this soup features heavy cream and potatoes. However, clams and collards are not a classic combination! Instead, I switched out the protein for the classic collard companion: country ham. From there it was a matter of dialing in the spices. I originally tried it as a spicy soup, featuring cayenne. However, I eventually realized this soup was more delicious with a mixture of turmeric and black pepper.    

Ingredients

Serves 8 to 10   8 ounces (225 g) country ham, diced 1 large sweet onion(4 ounces), diced 2 tablespoons (28 g) salted butter 1 teaspoon ground turmeric 3 cups (710 ml) collard stock (see below) 3 cups (330 g) diced Russet potatoes 3 cups (540 g) cooked collards (see below) 1 cup (235 ml) heavy cream 1 teaspoon freshly ground black pepper  

Instructions

  In a large stockpot, cook the ham over medium heat until it starts to brown, about 3 minutes. Stir in the onion and butter. When the onion starts to become translucent, add the turmeric and stir. Add the collard stock and potatoes and cook until the potatoes are tender, about 5 minutes. Add the collards, heavy cream, and pepper. Give the pot a good stir. Cook the chowder for an additional 8 to 10 minutes, stirring occasionally. Serve hot with a slice of cornbread.  

Collards and Stock

  If you don’t have collards already cooked, this is a basic recipe to get the stock and cooked collards you’ll need for the chowder.  

Ingredients

Makes 3 cups collard greens and 4 cups stock                                                                                 2½ pounds (1 kg) collard greens, coarsely chopped 1 tablespoon (18 g) kosher salt 6 cups (1.4 l) water  

Instructions

  Combine all of the ingredients in a large pot and bring to a simmer. Simmer for about 45 minutes, or until the collards are tender. Drain the collards, saving the stock. You only need 3 cups of stock for the chowder. Freeze the remaining cup of stock to use in vegetable soup.   Recipe courtesy of: © 2019 Quarto Publishing Group USA Inc. Text © 2019 Matthew Register   Image courtesy of: Food Seen
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Recipe: Roasted Brussels with Pomegranate, Bacon and Marinated Onion

This tasty side dish from Sarah McClure of Southside Smokehouse is the perfect pairing for your holiday meal!    

Ingredients

Approx ⅓ lb of brussels per person, with stems and any tough outer leaves removed and cut in half. Good quality bacon like Nueskes or Bentons ½ strip per person Balsamic Vinegar, 1/2 Cup Olive Oil, 1/2 Cup Honey, 2 Tablespoons Salt, Pepper, and Granulated Garlic to taste (just a sprinkle)  

For the Marinated Onions

Sugar - 1 cup Apple Cider Vinegar - 1 Cup 2 Large Red Onions  

Instructions

  • Slice onions into thin circles by hand or on a mandoline slicer
  • Bring Sugar and Vinegar to a boil, turn off heat and add the sliced red onions.
  • Set another pot or a plate with a weight into the pot so the onions are pushed down into the liquid and set aside
  • Prepare your brussels by cutting off the stem and cutting them half, removing any ugly or tough outer leaves
  • Using a large bowl, mix together the olive oil, balsamic, honey, salt, pepper and granulated garlic. Whisk until well mixed. Add brussels and toss several times to coat.
  • Place on a baking sheet in a single layer and bake at 350 for approx 20 minutes or until crispy and dark brown on the edges.
  • While the brussels are roasting, pan fry or bake your bacon, approx ½ strip per person. Once cooked to you liking, dice and set aside, along with any drippings from the pan.
  • De-seed 1-2 large pomegranates (There are great videos on Youtube with various methods if this is a new task for you!)
 

To Serve

  • Toss the bacon crumbles with the pomegranates and the brussels. Top with a few rings of lovely bright pink marinated onion for acid and color.
  • If you really want to punch this up, add some shavings of manchego cheese and a couple spiced pecans!
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Recipe: Corn Pudding

Gather around the table and enjoy this delicious dish from Anthony DiBernardo of Swig & Swine.

 

Corn Pudding

2  8oz packages of cream cheese 6 eggs 2 cups heavy cream 1 cup sugar 3/4 cups self-rising cornmeal 1 tablespoon salt 2 teaspoons black pepper 1 onion julienne 1 jalapeño diced (your preference on seeded or not) 1.5 pounds shredded cheese 8 ears of corn, kernels removed   Let cream cheese soften. Sauté onion, jalapeño, and corn until soft. With a mixer or by hand, whip cream cheese and eggs until combined and smooth. Add heavy cream, sugar, cornmeal, salt, and pepper, mix until incorporated. Fold in corn, onions, and jalapeños. Turn into a greased baking dish and bake at 325 uncovered until set, approximately 30 – 45 minutes.
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