Charleston's Finest Recipes

The Salad

Fresh lettuce
Thinly sliced radishes
Pickled mustard seeds
Blue cheese vinaigrette

Pickled Mustard Seeds

1 cup yellow mustard seeds
1 cup rice wine vinegar
3/4 cup water
1/2 cup sugar
1 tbsp salt

Combine all in a sauce pot and simmer very low, stir occasionally. Careful not to caramelize the sugar.

Bleu Cheese Vinaigrette

1/2 cup champagne vinegar
1/2 cup lemon juice
6 oz blue cheese crumble
1 cup buttermilk
2 cups olive oil

Combine all until smooth. Drizzle in olive oil.

Ingredients:

2 cups 1/4" dice zucchini
2 cups 1/4" dice yellow squash
2 cups 1/4" dice eggplants, peeled, salted, and drained
1 cup 1/4" dice roasted red pepper
1 cup tomato sauce
1/2 cup marjoram verde (recipe to follow)
12 ea slow roasted cherry tomatoes

Method:

• Mix the zucchini and squash together then saute on high heat in canola oil until just barely cooked, not longer than 1 minute
• Combine the cooked squash, eggplant, diced peppers, and tomato sauce and bring to a slight simmer, season with salt to taste
• Spoon the ratatouille into the serving dish of your choice and garnish with the roasted cherry tomatoes and marjoram verde

Marjoram Verde

• 2 tbsp finely chopped parsley
• 2 tbsp chopped marjoram
• 1 tbsp finely minced shallots
• 1/2 tbsp finely chopped roasted garlic
• 1/2 tsp dried chili flakes
• 1/2 cup extra virgin olive oil

Combine all ingredients and a bowl and stir together. Reserve at room temperature

Ingredients:

1 cup salt
1 cup sugar
2 Tbl paprika
1/4 cup maple syrup
1/4 cup bourbon
2 Tbl sambal chili paste
5# salmon fillet, skin on

Instructions:

• Mix all the spices and liquids together then rub on the salmon
• Wrap in plastic wrap
• Allow to cure for at least 24 hours but not more than 48
• Rinse and pat or air dry
• Slice thinly
• Sear to desired temperature

Ingredients:

12 x 4 oz Souffle cups
250g Ricotta Cheese
250g Whole Milk
1 Lemon's Zest
140g Sugar
12g Gelatin Powder
1/4 cup Cold Water
500g Heavy Cream

Instructions:

• Whisk together cold water and gelatin in a small bowl, set aside.
• Bring milk, sugar, lemon zest to boil in a small pot.
• Gelatin will have "bloomed" and absorbed all water. Add gelatin to hot milk and stir to dissolve completely.
• Scale the ricotta into a separate bowl large enough to still incorporate the milk mixture as well as heavy cream.
• Whisk the milk mixture into the ricotta, cool to room temp.
• Whisk or whip the heavy cream to a loose stage. It will be thickened but pourable at the right consistency.
• Whisk the cream into the milk mixture.
• Put cups on a tray that will fit in refrigerator and spoon panna cotta into each. Chill for at least 10 hours.
• To unmold, dip each cup into very hot water just for 3-5 seconds, up to the rim, then flip onto serving dish.
• Garnish with pickled peaches and toasted nuts or cookie crumbs.

Pickled Peaches

Ingredients:

3-4 Ripe Peaches
1 cup Rice Wine Vinegar
1 cup Water
1 cup Sugar
6-8 large Basil Leaves

Instructions:

• Peel and dice peaches by dropping in boiling water for 5-10 seconds then removing them and shocking them in ice water.
• Remove the pit. Dice to 1/2" and put in storage container.
• Combine water and sugar in pot and heat until the sugar is dissolved.
• Remove from heat and add basil leaves and vinegar. Stir to combine.
• Pour this directly over the peaches and refrigerate.
• Rest overnight.
• Enjoy them by straining off the liquid, removing the basil leaves and garnishing around the panna cotta.

Ingredients:

1 gallon whole milk
1/2 gallon heavy cream
1 quart buttermilk
Juice of one lemon
Pinch of salt

Method:

• Bring all to a simmer until the curds and whey separate
• Gently ladle mixture over cheesecloth and allow to drain overnight
• Allow drain longer if you desire a dryer crumbled cheese, or whip in a stand mixture with a bit of heavy cream to made a smooth cream cheese like spread.
• The whey (all of the liquid that drained) can be cooked on the stovetop gently over a few hours to make a caramel sauce.

Ingredients

2 ounces gin (we use Prairie Gin)
1 ounce pear puree (recipe below)
1 ounce rosemary and clove simple syrup (recipe below)
.5 ounces fresh lemon juice
Top off with Prosecco

Instructions

• Place all ingredients except for Prosecco into a cocktail shaker with ice
• Shake vigorously for 5-10 seconds
• Strain into Double Old Fashioned glass filled with ice
• Top with Prosecco (approx. 1 ounce)
• Give a quick stir with a bar spoon to incorporate everything

Pear Puree

• You may be able to find some frozen pear puree at your grocery store.
• If you can't get frozen, grab a couple cans of pear halves and puree in blender.
• Use all the pears and about half the liquid to start.
• If the texture is not quite right, add a little more liquid (an ounce at a time).
• You want puree to be fluid and not too thick.

Rosemary / Clove simple syrup

Approximately 5 sprigs of rosemary (needles removed)
Approximately 6 whole clove pods (crushed or lightly muddled)
1 quart (32 ounces) Brown sugar (light or dark)
2 cups (16 ounces) Water

• Place all ingredients into a sauce pot and bring to a boil (stirring frequently)
• Let simmer for about 20-30 seconds and remove from heat
• Allow mixture to cool to room temperature (approx.1 hour)
• Once cooled. Strain through a fine mesh strainer or cheese cloth

You're all set- ENJOY!

Ingredients:

1oz. Old Forrester Single Barrel Bourbon
1oz. Leroux Creme de Menthe White
2oz. Egg Nog
Microplaned Cinnamon

Method:

In dry shaker, add liquor and egg nog.
Shake vigorously!
Pour into a coupe glass.
Garnish with cinnamon using a microplane.

1.5oz Partida Blanco Tequila
.75oz Liquor de Violletes (Tempus Fugit)
.5oz Jack Rudy Classic Tonic Syrup
.5oz Gifford Pamplemousse Liqueur
.25oz Fresh Lime Juice
Topper of Prosecco

To Make:

• Pour all ingredients except for Prosecco into a large shaker with ice.
• Shake vigorously.
• Pour into a double old fashioned glass with a 2” ice cube.
• Top with a Prosecco floater.
• Garnish with two edible flowers.

Ingredients:

1oz. Gator Bite Coffee Liquor and Rum
1oz. Averna Amaro
1oz. Stoli Vanil
3-drops Xocolatl Mole Bitters
2oz. Heavy Whipping Cream
1oz. House made orange infused agave

Method:

• In dry shaker, add heavy cream, orange agave (with an agitator if you have one).
• Shake vigorously! Not trying to make whipped cream, just trying to get some air into the cream and thicken it up so it will float on top of the cocktail.
• Set aside.
• In a separate shaker, add Gator Bite, Stoli Vanil, Averna, and Bitters.
• Add ice and shake vigorously.
• Double strain ingredients into a coupe glass.
• With a large dinner spoon hovered over glass, slowly pour contents from cream shaker directly on to the spoon to create a cream layer on top of cocktail.
• Garnish with fresh orange zest using a microplane.

Orange-Agave Syrup

Ingredients:

2 cups Orange Marmalade
2 cups Agave syrup
1 cup Water

Method:

• Heat orange marmalade in medium saucepan over medium high heat.
• Bring to a high simmer, stirring frequently with wooden spoon.
• Simmer for approximately 20 seconds, stirring constantly with wooden spoon.
• Add agave syrup and bring to a high simmer, stirring frequently.
• Simmer for approximately 20 seconds, stirring constantly with wooden spoon.
• Remove from heat and slowly whisk in water.
• Set aside and allow to cool for approximately 10 minutes.
• Pour mixture through cheesecloth lined strainer or chinoise.
• Wearing food safety gloves, fold up the ends of the cheesecloth and squeeze to extract the flavor from the bits of orange in the marmalade.
• Place strained mixture in a partially covered vessel and put in fridge.
• Allow to cool thoroughly.

Yields approximately 1.5 quarts

Ingredients:

1 oz Aperol
0.5 oz Pimm's No.1
0.5 oz Heerings Cherry
0.5 oz Lemon juice
0.25 oz simple syrup
2 slices cucumber
2 brandied cherries
Pinch of kosher salt

Instructions:

• Quick muddle of cucumbers and cherries in a small shaker
• Add all other ingredients to big shaker with ice
• Give a light roll/shake
• Pour directly into collins glass
• Top with soda and cucumber/cherry garnish

Ingredients:

2.5 oz. High West Double Rye
0.25 Balsamic Vinegar
0.75 oz Brown sugar & ginger simple syrup (recipe below)
0.6 oz Smoked Bittermilk Charred Honey Whiskey Sour
Two fresh basil leaves

Instructions:

• Add all ingredients to your cocktail shaker
• Give several generous and hearty shakes
• Double strain into your preferred glassware, over ice.
• Garnish with a fresh basil leaf

Bartender's Secret:

Smack the basil leaves between both hands before dropping into finished drink. The smack releases a great burst of fragrance, and just the right amount of herb oil releases into the drink to brighten up the flavor.

Brown Sugar & Ginger Syrup

Ingredients:

1 lb Ginger root (skin removed)
2 qts Brown sugar
1 qts Water

Instructions:

• Cut peeled ginger into half inch pieces and put in food processor.
• Pulse ginger pieces until finely minced.
• In medium saucepan, place all ingredients and bring to a boil, stirring frequently with a wooden spoon.
• Allow to boil for 20 seconds and remove from heat.
• Move syrup to a gallon pitcher, cover and steep in refrigerator 24 hours.
• Using a fine mesh strainer and cheese cloth, strain off ginger from liquid.

Yield: 2.5 qts

Ingredients:

1.5 oz High West Double Rye
1.0 oz Orange-Burnt Honey (recipe below)
0.5 oz St. Elizabeth Allspice Dram
0.5 oz Giffard Orgeat
1.0 oz Club Soda
3-4 Drops Burlesque Bitters
Garnish: One very thin slice of whole orange (cut to order)

Instructions:

• Add Rye, Orange-Burnt Honey, Allspice Dram & Orgeat to shaker with ice
• Shake vigorously for approximately 20 seconds
• Double strain into a coupe glass & top with drops of bitters & club soda
• Give a quick swirl with bar spoon to incorporate bitters & club soda
• Fresh, very thin slice cut from whole orange placed on top with bar tongs

Orange-Burnt Honey

2 cups Orange Marmalade
2 cups Honey
1/4 cup Water
1/4 cup Fresh Lime Juice

Instructions:

• In a sauce pan over med-high heat, add orange marmalade bring to a simmer, stirring constantly with a wooden spoon
• Simmer for 1 minute
• Add honey & bring to a high simmer, stirring constantly with wooden spoon
• Simmer for 1 minute
• Stir in water & remove from heat
• Allow to cool for 5 minutes
• Line a fine mesh chinoise strainer (china cap) with two layers of cheese cloth
• Strain ingredients from sauce pan through cheese cloth lined strainer
• Wearing food service gloves, squeeze remainder of liquid through cheese cloth
• Allow mixture to cool until almost room temperature
• With whisk in one hand & fresh lime juice in the other, slowly pour lime juice into mixture while whisking constantly to incorporate thoroughly

Yields approximately 1.5 quarts