From the 12/5/09 Fork You Live at Foster’s Homewares
1 12-ounce bag of cranberries, washed and sorted to remove any mushy berries
1 orange, zested and juiced
1/2 to 3/4 cup of sugar
Combine the cranberries, orange zest and juice and the sugar (start with 1/2 a cup and then add more later if it’s too tart). Cook on medium heat for 10-15 minutes, until the cranberries break down and turn jammy. Serve over goat cheese.
{ 0 comments }
Since the Phillies are in the World Series it seemed only fitting to kick off our new segment, called ‘Fork Off,’ by pitting some Phillies themed baked goods against each other. Scott and Marisa taste cupcakes from Isgro’s, Termini Brothers, and Flying Monkey. Who makes the best cupcake in Philly? Find out!
{ 3 comments }
A big thank you to Brendan Smith, for being willing to share the recipes he demo-ed during our time in the Lippincott kitchen.
Seared Scallops with Summer Corn Hash
12 u/10 scallops
5 pieces of New Jersey corn
1 red onion
1 cucumber (seeded)
15 local cherry tomatoes
2 ripe Haas avocado
4T fresh cilantro
2T extra virgin olive oil
2t sherry vinegar
salt and pepper
To begin, shuck corn and season with salt, pepper and oil. Roast in a 350 degree oven for 15-18 minutes. (If you prefer a little char on your corn, sear in on the grill or in a pan prior to roasting.)
While the corn is roasting, dice the red onion and set aside in a bowl. Peel the cucumber and cut lengthwise, peeling away at the seeds with a soup spoon and discarding them. Chop the cucumber in roughly cut ½ inch squares.
Cut the cherry tomatoes in half and dice the avocado after removing the pit.
Pick the leaves off of the cilantro and place all ingredients in the bowl.
At this time the corn should be just about ready to be cut off the cob and incorporated into the remaining ingredients.
Next, heat a saute pan on medium high heat with enough vegetable oil to coat the pan.
Make sure that your scallops are dry before seasoning them with a bit of salt and pepper. Sear on both sides for 2 minutes per side for a medium center (which is a preferable temperature to properly enjoy fresh scallops) and set aside.
Finally, we get to plate up. Lightly toss all of your vegetables along with your sherry vinegar and EVOO. Then grab a plate and place freshly seared scallops atop of your seasonal vegetable hash and enjoy!
Serves: 3-4
Blueberry Lemonade Cocktail
Fresh blueberry puree
fresh squeezed lemonade
Kettle 1 citron
simple syrup
To create simple syrup, use 1 part sugar (preferably bar sugar) and 1 part water. Bring water to a boil, add sugar and then once sugar is dissolved, remove from heat and let cool.
For roughly four drinks, fill a cocktail shaker about halfway with fresh blueberries and lemon slices, some simple syrup, and mash together with a muddler. Add cubed ice and vodka, and shake. Then strain into martini glasses and enjoy!
{ 0 comments }
The fine folks at Lippincott House, here in Center City Philadelphia, invited Scott and Marisa over for a tour and some free food (prepared by Brendan Smith.
The house is stunning, the food was delicious, and the people are great. What more can you ask for?
{ 1 comment }
