Yield: Two large servings (as main meal) or four smaller servings (as a side or appetizer)
Yield: ¼ cup
Dressing can be made ahead, once made keep in sealed container in refrigerator for up to 1 week. Before use take out of refrigeration and allow to warm up to room temperature.
1 piece pickled pumpkin
1 orange slice
1 cinnamon stick
Yield: 1 gallon
Makes 4 Servings.
Beer isn’t just for sipping. We popped opened a couple bottles of Starr Hill’s Boxcarr Pumpkin Porter to cook these Short Ribs in. The flavors of ginger, malt, star anise and pumpkin spice from this great seasonal beer creates a braised dish perfect for the change of season. Kingsmill’s Beer Program includes an extensive selection of local brews headed by our Executive Chef Justin Dallinger, a home brewer at heart. Kingsmill Restaurant taps are committed to small local breweries such as Starr Hill Brewing, Williamsburg AleWerks, O’Conner Brewing, St. George Brewing, Devil’s Backbone Brewing and Smartmouth Brewing.
Have your butcher cut the ribs into 2- to 2 1/2-inch lengths so they easily fit in the pan. Yield: Makes 4 servings.
Combine figs, vinegar, garlic and shallots in a non-reactive container. Allow to figs to rehydrate, 4 hours or preferable overnight. Transfer fig mixture Vita-Mix blender, add herbs, lemon juice, sorghum, salt and pepper. Blend on high until smooth and all ingredients are well incorporated. With Vita-Mix on low speed stream extra-virgin olive oil, continue to blend until well emulsified. Season vinaigrette with salt and pepper to taste. (Vinaigrette can be made ahead of time, will last up to a week in a well-sealed container and refrigerated).
Arrange kale and arugula on platter. Drape Edwards Virginia ham slices over. Scatter roasted squash, pomegranate and pepitas over. Surround with crumbled Goat Lady Dairy chevre. Drizzle vinaigrette over.
- 9 oz Melted Couverture
- 9 oz Sugar
- 9 oz Soft Butter
- 9 oz Hazelnut flour
- 2.75 oz Graham cracker crumbs
- 15 Egg yolks
- 15 Egg whites
- Vanilla, Rum, dash of salt
Cream the butter, one third of the sugar, and hazelnuts. Add half the yolks one by one. Add the chocolate and the rest of the yolks. Whip the whites with the remaining sugar and fold into the butter chocolate mix. Pour the batter into a buttered and sugared cake pan. Bake in a water bath at 340 f until firm in the middle. Unmold the pudding when still warm.
Sour Cherry Drizzle
8 oz cherries
8 oz sugar
1 oz water
Puree all ingredients and bring to a simmer on medium heat for 4-5 minutes. Refrigerate for 4 hours.
4 oz hazelnuts
4 oz water
6 oz sugar
Bring water and sugar to a boil. Add the nuts and continue to simmer on low heat for five minutes. Drain the nuts and toss in granulated sugar. Place the nuts on a baking pan lined with greased baking paper. Toast the nuts in a 340 degree oven until golden brown.
8 oz heavy cream
1 oz sugar
¼ ts. vanilla extract
Whip until the desired consistency is reached
Ganache for drizzling
4 oz of dark couverture
4 oz heavy cream
Bring the cream to a boil and pour over the chopped up couverture. Stir with a spatula until the chocolate is melted and both ingredients are incorporated.
- ¼ cup light brown sugar
- ¼ cup kosher salt
- 2 bay leaves
- ½ oz coriander seeds
- ½ oz black peppercorns
- 1 cup water
- 1 qt apple cider (we use McCutcheon’s Apple Cider from Frederick Maryland)
- ½ qt ice
- 4# pork loin (we use Red Barn Farms bone in pork rack)
Serve with caramelized apples, shallots and mint, roasted fingerlings and braised collards.
- 1Tbsp Butter
- 1Tbsp Flour
- ½ Cup Whole Milk
- ½ Cup Coffee
- ½ Cup Demi-Glace (may be purchased pre-made in grocery stores)
- To Taste Salt and Pepper
- 1 Cup Anson Mills Antebellum Coarse White Grits
- 2 ½ Cups Filtered Water
- 2 Cups Whole Milk
- To Taste Fine Sea Salt
- 3 Tbsp Unsalted Butter
- ½ tsp Freshly Ground Black Pepper
- 1 Cup Shredded Smoked Cheddar
- ½ Cup Thinly Sliced Chives
- 2 Cups Raw Unsalted Peanuts
- ½ Cup Soy Sauce
- 1 Cup Water
- 1 Cup Rice Wine Vinegar
- ¼ Cup Sweet Thai Chili Sauce
- ¼ Cup Sugar
- 1 tsp Red Pepper Flakes
- ¼ Cup Minced Fresh Garlic
- ¼ Cup Peeled Minced Fresh Ginger
- 3 cups persimmon pulp*
- 2 cups sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
*Persimmon pulp: One Japanese persimmon yields 3/4 to 1 cup pulp Rinse persimmon briefly under cold running water; pat dry. Make x-shaped cut in pointed end with small sharp knife. Peel back sections of the skin from cut end; discard any seeds. Discard skin and stem end. Process in food processor fitted with metal blade or in a blender until smooth.
- 2 cups brussels sprouts
- 1/4 cup white miso
- 1/4 cup maple syrup
- 1 tbsp olive oil
- sprinkle of sea salt
- sprinkle of black pepper
Remove from oven.
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 cups finely chopped shallots (from 3 large or 8 small shallots)
- 4 small cloves garlic, chopped (about 1 tablespoon)
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mustard
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/3 cup sherry vinegar
Makes about 2 3/4 cups
Combine all the ingredients except crab and coating into a small bowl. Mix well. Add the crab making sure to mix gently; just enough to combine all ingredients. Take the remaining 3 cups of corn flakes and grind in a blender. Divide your crab mix into 5 portions, approximately 4 oz each. Roll each portion into a ball, and coat with the corn flake crumbs, and form into a cake. In a small skillet over medium heat, melt 3 tablespoons butter. Place the crab cakes in the pan and cook until golden brown on each side. Finish in a 350 degree oven for 10 minutes to finishing heating all the way through. Serve with fresh lemon and your favorite homemade tartar sauce or remoulade.
The idea of this recipe is simple; simple flavors simple ingredients, and to focus on the fresh taste of our local crab.
Make sure there are no shells in the crabmeat. Most fresh crab is already picked, but it’s hard to get all the shells. The best way to find all the shell pieces is to turn your oven on to 400 degrees, spread your crab onto a baking tray, and place in the oven for 1 minute. The heat will turn any remaining shells bright white and this will make them easier to see.
Rub the fish with olive oil, garlic and pepper. Sear each side evenly in 30 second intervals. Let rest. Then, roll in the herbs. Wrap tightly in plastic wrap and refrigerate. After well chilled, shave with sharp knife into individual 3 oz. portions. Place each slice on parchment paper for plating. Place fish on chilled plate and pull back parchment paper. Serve with ¼ cup of wilted ramp & fried beet salad, drizzle with extra virgin olive oil and top off with a squeeze of fresh lemon juice.
4 U-15 Shrimp
1. Mix all marinade ingredients together in mixing bowl
2. Marinade shrimp for 3 minutes
3. Sautee shrimp in a hot pan with clarified butter until done
Peach Chutney Ingredients:
Heat vinegar and sugar over medium heat till sugar is dissolved. Pour hot liquid over remaining ingredients and mix gently.
Serve shrimp on top of peach chutney
Bake until soft, about 15 minutes. Let cool slightly, then remove the skins. Place the roasted garlic in a serving bowl and mash with a fork.
Preheat the broiler. Place the bell pepper and chile on a baking sheet and broil 4 to 5 inches from the heat source until the skins are blackened and blistered all over, about 8 minutes. Remove from the broiler. Lower the oven temperature to 425°F.
Transfer the roasted pepper and chile to a paper or plastic bag and close tightly. Let stand for 10 minutes (the steam will loosen the skins), then peel, stem, and seed the pepper and the chile, and chop finely. Add the pepper, chile, avocado, green onions, cilantro, lime juice, and salt to the mashed garlic, stirring well. Serve the guacamole with the tortilla chips.
Cook’s Tip: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown.
Makes 8 servings.