Archive for June, 2011

Refreshing Summer Recipes – Week 4

Tuesday, June 28th, 2011

Ahhh… time for dessert!  There’s nothing like a cool dip of ice cream on a hot summer day.  Add this sweet, minty topping for a delectable treat.  Don’t forget, the mint featured in this recipe can be found at Gramercy Mansion’s own Koinonia Farm.

Vanilla Bean Ice Cream with Minted Honey Mango Sauce

3 cups chopped peeled mangoes, divided
6 tablespoons water
2 tablespoons mild honey
2 tablespoons sugar
1 tablespoon finely chopped mint
fresh raspberries for garnish
Vanilla bean ice cream

Purée 2 cups mango with water, honey, and sugar in a blender until smooth.
Transfer to a serving bowl and stir in remaining cup mango and mint. Serve
over vanilla ice cream and garnish with mint leaves & fresh raspberries.

Refreshing Summer Recipes – Week 3

Tuesday, June 21st, 2011

This tasty entree from Chef Heather is sure to delight dinner guests.  The featured culinary herb, fresh tarragon, can be found at Koinonia Farm.  And what local dish is complete without Maryland’s famous jumbo lump crabmeat… a summer favorite!

Chicken Tarragon

2 chicken breasts butterflied
1 oz. marsala wine
1 cup chicken stock oz.
4 oz. heavy cream
2 cups chopped Roma tomatos
chopped garlic
spinach
shallots
fontina cheese
shiitake mushrooms, sliced
proscuitto ham, sliced thin
jumbo lump crabmeat
sea salt & pepper

Stuff raw chicken with prosciutto ham, fontina cheese & spinach. Lightly
flour and saute in frying pan with mushrooms, garlic & shallots. Deglaze
with marsala wine. Add chicken stock, tomatoes, tarragon & cream, salt &
pepper to taste. Reduce until chicken is cooked through and sauce has
thickened through reduction. Add crabmeat & serve.

Refreshing Summer Recipes – Week 2

Monday, June 13th, 2011

Now that you’ve sipped your strawberry basil lemonade (with or without a splash of dark rum!), it’s time for a snack.  Try this tasty appetizer  recipe from Chef Heather.  The featured culinary herb, fresh dill, can also be found at Gramercy Mansion’s Koinonia Organic Farm.  Or look for our label at local grocery stores.

Smoked Salmon Sausage Canape with Fresh Dill

1 cucumber sliced
1 jar whole grain mustard
6 oz. smoked salmon
6 oz. scallops
2 egg whites
3 TB chopped fresh dill
1 cup white wine
plastic wrap & 2 twisty ties

Preheat oven to 400 degrees. Place 1 inch of water and add white wine to
hotel or casserole pan and place in oven. Combine: smoked salmon,
scallops, eggs and dill in food processor and blend all ingredients. Place
20” of plastic flat on a table and scoop mixture on top. Roll mixture in
plastic wrap to form a long log. Tie off both ends with twisty ties. Place
sausage wrapped in plastic into water bath in oven and cook for 25
minutes. Remove from water bath and chill flat in refrigerator. Slice
sausage. Place sausage slices on a cucumber to serve as a canapé with a
dollop of mustard on top as a garnish.

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Refreshing Summer Recipes – Week 1

Monday, June 6th, 2011

Plentiful fresh produce and herbs are readily available this time of year and it’s a perfect season to try your hand in the kitchen, or with a blender!strawberry basil lemonade

In week one of our refreshing summer recipe series, mix up a quick and easy concoction to sip poolside or at your next barbeque.  This lemonade recipe features fresh basil available at Gramercy’s own Koinonia Farm.

Strawberry Basil Lemonade
1 can frozen lemonade
3 cans water
6 basil leaves chopped fine
1 cup frozen strawberries
3 TB Splenda sweetener

Place strawberries in food processor and chop fine. On cutting board, chop basil fine. Mix all ingredients. Strain through collander and serve onice.

Add a 1/2 cup of Meyer’s Dark Rum for a happy hour kick!