Archive | Recipes

Pavlova

Pavlova crop

by Meredith Tomason of RareSweets

Meringue base:

6 egg whites

¼ teaspoon salt

1⅔ cups sugar

½ teaspoon vanilla extract

1½ teaspoon cornstarch

Whipped cream:

3 cups heavy cream

1½ tablespoons confectioner’s sugar

1 vanilla bean pod

2 teaspoons bourbon (optional)

Fruit and nut topping:

Assorted fresh seasonal fruits (approximately 10 ounces of fruit)

½ cup local wildflower honey

¼ teaspoon salt

½ cup toasted and chopped pistachios, hazelnuts, or almonds

Preheat oven to 200°. Using a 9-inch cake pan, trace a circle onto a piece of parchment paper (reverse the paper for baking so that the ink does not touch food). Using a whisk or stand mixer, whip egg whites until frothy, then slowly pour in the sugar while still whipping at medium speed. Once white in color, add the vanilla extract and salt. Whip whites until glossy with very stiff peaks. Sift cornstarch over whites and fold into … Read More

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Goat Cheese and Blackberries, A Summer Love Affair

Words and photos by Sara Axelrod, special to Edible DC

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French chef Jacques Pepin once said, “If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter.” That’s how I feel about blackberries this summer. They have reached the peak of their growing season right now and have been exceptional, standing up to the heat, plump and sweet. The epitome of the perfect summer berry, blackberries are the perfect accompaniment to both sweet and savory dishes.

The recipes here really showcase blackberries at their peak. Simple ingredients, unassumingly prepared, coming together to create a delicious dish that tastes the way summer should.

Warm Goat Cheese and Blackberry Salad with Honey Thyme Vinaigrette

This salad pairs the sweet and complex berry with creamy warm goat cheese medallions perfectly accentuating the summer’s best ingredients. (Serves 2.)

Ingredients

Goat Cheese Medallions

– 1 large egg white

– 1 … Read More

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Brunching with Bagels

Words and photographs by Joy Jaynes – Recipe development and styling by Rebecca Gallop
This story appeared in our Summer 2015 Issue.
 header image bagel

We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.

The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.

 full_table

So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.

Here are a few tips and tricks to help your brunch go off without a hitch:
• Prep the dough the day
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Blackberry Cobbler with Lavender Ice Cream

Willowsford_Blackberry_LowResBy Bonnie Moore, special to Edible DC

This dessert is remarkably easy to put together and the rewards are delicious. Sweet summer fruit with a buttery biscuit topping—what’s not to love? Blackberries are at the peak of their flavor; try this now or freeze some blackberries to make a cobbler later.

Blackberry Cobbler

¾ cup sugar

2 tablespoons cornstarch

5 cups blackberries

1¼ cups all-purpose flour

2 tablespoons sugar

½ teaspoon salt

½ teaspoon baking soda

6 tablespoons cold unsalted butter, cut into cubes

⅓ cup buttermilk

Preheat oven to 375° F.

Combine the sugar and cornstarch in a small bowl. Place the berries in a saucepan, stir in the sugar mixture and bring to a simmer over medium heat. Simmer for 2 minutes. Pour the fruit mixture into a 2-quart baking dish and set aside.

In a small bowl, combine the flour, sugar, salt and baking soda. Add the … Read More

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Raise a Glass to Rickey Month

RickeyNewFrom the Summer 2015 Issue

Words by Tim Ebner and Photographs by Hannah Hudson

Washington, D.C., can be a complicated city. Between the partisan gridlock on Capitol Hill and the literal gridlock of a city designed by a 19th-century French-American (thanks, Pierre L’Enfant) the District can sometimes be a difficult place to navigate.

Thankfully, D.C. has a drink that’s decidedly uncomplicated, and you’ve probably met this drink before: the Rickey, a refreshingly cool cocktail tailor-made for the heat and humidity of a mid-Atlantic summer. It’s a homegrown drink that’s so good, the D.C. City Council even proclaimed July as Rickey month.

This drink is said to have been originally conceived in 1883 at Shoomaker’s, a bar that stood at the current site of the JW Marriott on Pennsylvania Avenue, NW. Stop by the hotel bar, and you will find a plaque commemorating the spot where the drink was first fixed … Read More

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Bringing the Bayou to the BBQ: Grill Nation

Grill Nation - Shrimp Burger with Sweet 'n' Spicy Tartar Sauce

The Shrimp Burger by Bayou Bakery’s David Guas, from his new book, Grill Nation.

By Susan Able, from the Edible DC, 2015 Summer Issue 2015.

You know that really great summer weather? The humidity is within reason, the sky is clear and the only thing that could make it more perfect is to have friends over for dinner—and in your vision, you know you must grill. The barbie will be fired up, great meat thrown on, good sides conjured up, drinks chilled and life will be summer heaven.

GrillNation_0115b_asp.inddIf chilling, grilling and eating well is what you are after, then D.C.’s own Bayou Bakery Chef David Guas has written the grilling cookbook for you. The just-released Grill Nation: 200 Surefire Recipes, Tips and Techniques to Grill Like a Pro (Oxmoor House, $24.95) captures that joy of grilling with recipes that are flavorful, not overly complicated and will earn compliments … Read More

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Peach Pie Ice Cream with Raspberry Sauce

Peach pie ice cream with sauceWords, recipe and photo by Victoria Lai, founder and “chief icecreampreneur” of Washington, DC’s Ice Cream Jubilee.

The perfect summer ice cream from Ice Cream Jubilee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.

Peach Pie Filling

1½ to 2 pounds very ripe fresh peaches, pitted and diced
½ cup white sugar
4 teaspoons lemon juice
½ teaspoon almond extract
1 dash cinnamon
1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)

Ice Cream Custard

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
4 large egg yolks I

In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, … Read More

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EdibleDC Pride Guide + Rainbow Punch

by AJ Dronkers, Associate Publisher & Digital Editor

Fruit

June is a month celebrated around the globe to rejoice and reflect on LGBTQ history. This weekend is DC Pride, and DC has a long history of celebrating this weekend in high style. The Capital Pride Alliance works hard year round with a coalition of area groups and volunteers to pull together an incredible celebration of LGBTQ diversity. Here are some of our highlights, tips and a recipe for “Edible DC Rainbow Punch” that is sure to quench your thirst during this weekend heatwave.

Friday Night

BYT (Brightest Young Things) is known for throwing epic parties and they are back again with the  Capital Pride Kick-Off Party @ Arena Stage. The flashback theme is great for bringing out old workout clothes, neon colors and your treasured spandex.

Before: Swing by 17th street the original DC gayborhood and visit a number of businesses … Read More

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Bastille French Cuisine in Alexandria

By Jai Williams, Special to EdibleDC

When Chefs Christophe and Michelle Poteaux decided to move Bastille from its Old Town Alexandria location to the Parker Gray neighborhood, many may have thought “Why?” Yet the pair knew exactly what they were doing as their new community has embraced them with open arms and their bistro expansion continues. Situated on the corner of Pendleton and N. Fayette Streets, the restaurant boasts large, striking windows with generous patio seating indicative to the upcoming warmer months. Aesthetics aside, it is the Poteaux’s passion and commitment to executing delicious seasonal French cuisine that makes this restaurant a neighborhood gem.

A delicacy in their own right, the frog “wings” had a crisp exterior as each piece was broken down individually making it easy to eat with a knife and fork. Accompanied by a Roquefort dip and Espelette sauce, when eaten together the subtle heat and smokiness … Read More

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Cheers to the Cocktails of Summer

IMG_0301Buckle up, roll down the windows and get ready for an amazing summer cocktail cruise. We are happy to share with our Edible DC readers the full lineup of amazing summer cocktail recipes and specialty drinks served at the Edible DC Cocktail Derby on May 9. The event featured top shelf distillers of whiskey, bourbon, gin and new local craft distillers of a Virginia scotch-style whiskey. Beverage artisans True Tonics and Runningbyrd Tea were on hand to provide samples and mixers. Horse racing season inspired the decor and attire; hats and snappy outfits were everywhere. The event was catered by Poste Modern Brasserie and held in the outdoor courtyard of the Hotel Monaco.

Vendors included Whistle Pig, James River Distillery, Koval, Catoctin Creek, Copper Fox, Virginia Distillery and Bernheim Wheat Whiskey. Special thanks to Kimpton Hotels and Restaurants, Typecase Industries, Amarillyis Floral + Event Design, and Elizabeth Duncan Events. Many … Read More

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