THE SANDERLING SIGNATURE CHOWDER WITH CORN, CRAB AND SHRIMP

Ingredients:

• 3 slices of bacon, small diced
• 2 stalks of celery, small diced
• 1 small red pepper, small diced
• 2 TBSP butter
• 1 10 oz can of cream style corn
• 2 cups of chicken stock or fish stock
• ½ cup of heavy cream
• 2 splashes of Tabasco
• ¼ tsp. pepper
• ½ lb. picked crabmeat
• 1 medium onion, small diced
• 1 carrot, small diced
• 1 small green pepper, small diced
• 2 TBSP Flour
• 1 cup of frozen shoe peg corn
• 1 splash Worcestershire
• ½ tsp. salt
• ½ lb. 70/90 peeled and de veined shrimp

Directions:
Heat a medium sized saucepan over medium heat. Add bacon and cook until crispy. Add onions, celery, and carrots; cook about 5 minutes, stirring frequently. Add butter and let melt. Add flour and stir well until all of the oil is absorbed by the flour. Add both types of corn, stock, cream, and seasonings. Mix well and allow chowder to simmer 20 minutes. Just before serving add crab and shrimp and stir well. Chowder can be made ahead of time and stored until serving. Chowder stores better without seafood added.

« Back to Top

THE SANDERLING CRAB DIP

Ingredients:

• 8 oz lump crab meat, picked through for shells
• 8 oz cream cheese
• 1 small red pepper, small diced
• 1 small yellow pepper, small diced
• 2 scallions, cut ¼ inch thick
• Salt
• Fresh ground black pepper
• 1 tsp. lemon juice

Directions:

• In a small mixing bowl mix cream cheese until smooth, by hand or with an electric mixer.
• Add all ingredients except crabmeat and continue to mix until well blended.
• Fold in crabmeat gently.
• Put mixture into an oven safe container and bake at 350 F 15 to 20 minutes until warm throughout and lightly brown on top.
• Serve warm with crackers and bread sticks.
• Can be stored before baking for 1-2 days.

« Back to Top

GARDEN TOMATO AND HERB SOUP WITH JUMBO LUMP CRAB

Ingredients:

• 2 tbsp canola oil
• 1 yellow onion, peeled, coarsely chopped
• 2 tbsp garlic, chopped
• 5 lb fresh tomatoes, coarsely chopped
• ¼ cup tomato paste (optional)
• ½ cup dry white wine
• 2 cups low sodium chicken stock
• Sea salt
• Fresh ground black pepper
• 2 Bay leaves
• Fresh Oregano
• Fresh Parsley
• Fresh Basil
• 2 tbsp sugar
• 1 tsp Sherry vinegar
• ¼ lb Jumbo Lump Crabmeat

Directions:

• In large saucepan, heat oil.
• Add onions and garlic and cook until translucent.
• Add tomatoes and cook over medium heat for 5 minutes stirring frequently.
• Add white wine and stir well.
• Add chicken stock, salt, pepper and herbs.
• Bring to a boil and reduce heat.
• Simmer 15-20 minutes.
• Remove from heat and let cool slightly.
• Puree soup well in a blender.
• Strain through a fine sieve.
• Add sugar and sherry vinegar and adjust salt and pepper as necessary.
• Can be served hot or cold.
• Add crabmeat to each dish just before serving.

« Back to Top

EGGS SANDERLING

Ingredients:

• 2 quarts cold water
• 4 TBSP cider vinegar
• 1 tsp salt
• 12 buttermilk biscuits (see recipe below)
• 24 thin slices of Virginia smoked country ham
• 24 whole large eggs in the shell
• 2 cups mustard sauce (see recipe below)
• 36 whole fresh strawberries

Directions:

• Preheat oven to 350°F.
• In a large saucepan mix together water, vinegar, and salt to form the poaching liquid.
• Bring to a simmer over medium heat.
• While the poaching liquid is heating, slice biscuits in ½ forming two round discs.
• Place biscuit halves cut side up on a parchment or wax paper lined jellyroll pan.
• Toast the biscuits lightly in the oven for about 5 minutes.
• Spread country ham slices on a jelly roll pan and heat in the oven about 3 minutes, until just hot.
• Warm mustard sauce over a double boiler and hold warm until ready to use.
• Once the poaching liquid has reached a simmer carefully crack the eggs into the poaching liquid one at a time.
• Allow eggs to cook gently for 3-4 minutes or until they have reached the desired doneness.
• Place biscuits cut side up on one large serving plate or 2 halves each on twelve individual entree plates.
• Place one slice of country ham on each biscuit half.
• Place one poached egg on each biscuit and ham.
• Carefully top the egg with 1 tablespoon of mustard sauce.
• Garnish the plates with three strawberries each.
• Serve immediately.

• 12.5 oz All purpose flour
• 25 oz salt
• 75 oz baking powder
• 4 oz cold, unsalted butter, ½ inch dice
• 1 cup buttermilk
• Preheat oven to 375°F.
• In an electric mixer or with a pastry cutter mix together flour, salt, baking powder and butter to a coarse, cornmeal consistency.
• Slowly add in buttermilk mixing just until the dough comes together.
• Turn the dough out onto a lightly floured board and knead dough slightly, about 12 folds.
• Roll out dough to ¾ of an inch thick.
• With a 2½ inch biscuit cutter cut 12 biscuits reforming the dough if necessary.
• Place biscuits on a lightly grease jellyroll pan with about 1 inch space between biscuits.
• Bake for 15-20 minutes or until the biscuits just begin to brown on top.

• ½ cup whole Grain Mustard
• ½ cup Sour Cream
• 1 cup Mayonnaise
• ½ tsp Salt
• 1/8 tsp fresh ground pepper
• ½ tsp Lemon Juice
• Mix all ingredients together in a bowl with a whip.
• Heat sauce slowly over a double boiler to 130°F.
• Serve immediately.
• Sauce can be mixed ahead of time and stored refrigerated until needed.
• Do not refrigerator after warming.

« Back to Top

HEART HEALTHY BRAN MUFFINS

Ingredients:

• ½ lbs Unprocessed Bran
• 20 oz Skim Milk
• 3 TBSP Butter
• 5 oz Granulated Sugar
• ½ cup Molasses
• ½ cup Pureed Prunes
• 5 ea Egg Whites
• 1 ½ cups All-Purpose Flour
• ½ TBSP Salt
• 1 TBSP Baking Soda

Directions

• Soak Bran in Skim Milk
• Mix together butter and sugar until evenly mixed.
• Add molasses, pureed prunes, and egg whites, and mix well.
• In a separate bowl, mix together flour, salt, and baking soda
• Add bran and milk mixture to butter and sugar mixture and combine well.
• Mix in flour until just wet.
• Spoon mixture into paper lined muffin pan.
• Bake at 350°F 20-30 minutes for small muffins or slightly longer for larger muffins.
• Test muffins with a toothpick to be sure that they are done.
• Let cool 15 minutes in pans before removing.
• Muffins can be frozen in an airtight container once they are completely cooled.

« Back to Top

THE SANDERLING SALAD

Ingredients:

• ½ lb Mesclun Lettuce Mix
• ¼ cup raisins
• 2 tbsp Dry sherry
• ¼ cup walnut halves and pieces, toasted
• Sherry Walnut Vinaigrette

Directions:

• Soak raisins in sherry and let sit 5 minutes
• In a medium sized mixing bowl toss together all ingredients until well mixed
• Serve immediately.

Sherry Walnut Vinaigrette

Ingredients:

• ½ cup Sherry Vinegar
• 2 TBSP Lemon juice
• 2 TBSP chopped shallots
• 2 TBSP sugar
• ½ tsp salt
• ½ tsp fresh ground pepper
• 1 cup Walnut Oil
• 1 cup Canola Oil

Directions:

• In large bowl mix together all ingredients except oils
• Slowly whisk in oils until emulsified
• Check seasonings
• Store refrigerated.

« Back to Top

PUMPKIN SCONES

Ingredients:

• 2 cups Cake Flour
• 1 ¾ cup Bread Flour
• 2 TBSP plus 1 tsp Baking Powder
• 1 ½ tsp salt
• ½ tsp cinnamon
• ½ tsp cloves
• ¼ cup sugar
• 1/3 lb cold butter
• 8 oz heavy cream
• ¾ cup pumpkin

Directions:

• Preheat oven to 350 F
• In a mixing bowl with an electric mixer mix together all the ingredients except heavy cream and pumpkin until you have a dry crumbly mixture
• Slowly add heavy cream and pumpkin until dough comes together
• Remove dough from bowl and place on a floured board
• Fold dough over about 5 times to continue bringing it together
• Roll out to ¾" thick, Cut with 2-3" cutters
• Place cut shapes on a lightly greased cooking sheet about 2 inches apart
• Bake until light brown about 10 to 15 minutes
• Let scones cool on sheet tray about 15 minutes before removing
• Best if served within 24 hours of being baked
• Serve with cinnamon butter
• Scones can be frozen after they have been cut but before they are baked
• Remove from freezer and bake frozen 15-20 minutes. Makes 5 dozen scones.

« Back to Top

CREAM OF ASPARAGUS SOUP

Ingredients:

• ¼ cup grape seed or canola oil
• 2 large onion, cut into 1-inch pieces
• 4 stalks of celery, cut into 1-inch pieces
• 2 pound asparagus trim, cut into 1-inch pieces, reserve tips for garnish
• 4 cloves of garlic, crushed
• 4 bay leaves
• 2 tsp dry thyme
• 1 cup dry white wine
• 12 cups low sodium chicken stock
• 2 tsp salt
• 4 idaho potatoes, peeled and cut into 1-inch pieces
• 2 cup cream

Directions:

• Heat oil over medium heat in a large stockpot
• Add onion, celery, asparagus, garlic, bay leaf and thyme and stir well
• Let cook over medium heat about 10 minutes stirring frequently so that vegetables do not brown
• Add white wine and reduce to half the original volume
• Add chicken stock and salt and bring pot to a boil
• Add potatoes and let cook 20 minutes
• Add cream and let cook five minutes longer
• Remove from heat and let cool 15 minutes
• While soup is cooling cook asparagus tips in boiling, salted water until tender
• Remove from boiling water and place in ice water immediately
• Puree soup in a blender starting first on low speed and then moving to high speed
• Pass the soup through a strainer to remove any fibers from the asparagus
• Taste soup and adjust seasonings as necessary
• To serve place 6 oz of soup in bowl and sprinkle and few asparagus tips over the top
• Soup maybe made ahead of time, cooled, and stored in a refrigerator for up to 5 days.

« Back to Top

CRISP AND HARTY OATMEAL COOKIES

Ingredients:

• 1 lb Butter
• 1.5 lb Brown sugar
• ¾ lb Granulated sugar
• ½ cup eggs
• ½ cups water
• 1 tsp vanilla extract
• 1 ¼ AP Flour
• 1 ½ tsp Baking Powder
• 1 ½ tsp Baking Soda
• 1 ½ tsp Salt
• 1 ¾ lb Hearty Oats
• ¾ lb Raisins

Directions:

• In a large mixing bowl cream together butter and sugars until light and fluffy
• Add eggs, water and vanilla extract and mix together on low speed until well blended, 1-2 minutes
• Add flour, baking powder, baking soda, and salt and mix together on low speed until well blended 1-2 minutes,
• Add oats and raisins and mix on low speed 30 seconds or until just blended
• For easy portioning roll dough into logs and slice cookies
• Extra dough can be stored refrigerated until ready to bake
• Bake in 375 F oven 15-17 minutes. Makes 40 dozen 2" cookies

« Back to Top

WHITE CHOCOLATE RASPBERRY CRÈME BRULEE

Ingredients:

• 10 egg yolks
• 1 cups sugar
• 1 qt heavy cream
• 6 oz white chocolate, chunks
• 1 tsp vanilla extract
• 50 fresh or frozen raspberries

Directions:

• Pre-heat oven to 300 F
• Prepare ceramic baking molds by adding 5 raspberries to each dish and setting the dishes in a towel lined warm water bath set aside
• Heat cream over low heat with white chocolate and vanilla extract to scalding point
• In a large bowl, mix together egg yolks and sugar
• Temper hot cream into sugar and eggs by slowly pouring and whisking constantly until sugar is dissolved
• Strain mixture through a fine strainer
• Pour custard over raspberries into baking dishes
• Bake in a 300 degree oven for 50-60 minutes or until custard is set and moves as one single unit
• Let cool to room temperature in water bath
• Remove from water bath and refrigerate several hours or over night before serving
• Just before serving lightly coat tops of custards with sugar and melt the sugar until deep brown with a broiler or portable torch
• Crème brulees can be stored refrigerated 3-4 days after being baked
• Do not refrigerate once the sugar as been caramelized. Makes ~10 - 4 oz ramekins

« Back to Top

CHOCOLATE CRINKLE TOP COOKIES

Ingredients:

• 6 oz Semi sweet chocolate, melted
• 2 cups AP flour
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp salt
• 1 1/3 cup granulated sugar
• ½ cup butter
• 2 eggs
• 6 oz semi sweet chocolate chips
• powdered sugar

Directions:

• Melt bittersweet chocolate and let cool slightly
• Combine flour, baking powder and salt in a medium bowl
• Beat sugar, butter and vanilla in a large bowl until crumbly
• Beat in melted chocolate
• Add eggs, one at a time, beating well
• Gradually, mix in flour mixture
• Stir in chocolate chips
• Scoop dough into 1" balls and refrigerate until firm
• Roll balls in powdered sugar and place on parchment lined or lightly greased baking sheets about 2" apart
• Bake in conventional oven at 350-degree for 10-15 minutes or until sides are set up but centers are still slightly soft
• Cool completely before serving, Makes 4 dozen

« Back to Top