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Every Monday, WINE a little…
or a LOT with 50% off bottles of wine $100 or less at Lido!
Available All Day, Every Monday.
How about mimosas this morning? A bottle of Pinot with Lunch? Or a delicious bottle of Cabernet to go with our Rib Eye Steak at dinner?
Recipe Courtesy of Pastry Chef Brandi McClellan-Toback of Lido at Dolphin Bay
3 Cups All Purpose Flour, plus a little for rolling
1 Cup Cake Flour*
1 Tbsp Baking Powder
1 Tsp Baking Soda
¼ Cup Sugar
1 ¼ Tsp Salt
½ Lb Butter, cold, cut into small pieces
1 ½ Cups Buttermilk
Heavy Cream, for brushing
Coarse Sugar, for sprinkling
Preheat oven to 400 degrees. Sift flours, baking powder, baking soda, granulated sugar, and salt into a bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Make a well in the center, and pour in buttermilk. Stir until combined.
Turn out dough onto a generously floured surface, and fold over 3 or 4 times. Roll out dough to a 1-inch thickness. Cut out rounds of dough using a 3-inch cutter or small cup and transfer to a parchment-lined baking sheet. Gather scraps, and repeat rolling/cutting once. Brush shortcakes with heavy cream and sprinkle with sanding sugar. Bake until golden brown, 18 to 20 minutes.
Shortcakes can be stored at room temperature for up to 3 days
For Blueberry Shortcake:
Split shortcakes in half and top each shortcake bottom with a spoonful of blueberry compote, top with a scoop of Sweet Corn Ice Cream, then sandwich with shortcake tops.
*If all you have is All Purpose flour, you can approximate cake and pastry flour by adding 2 tablespoons of corn starch to a scant cup of All Purpose flour.
Sweet Corn Ice Cream
Recipe Courtesy of Lido at Dolphin Bay’s Pastry Chef Brandi McClellan-Toback
Yield: ½ Gallon
3 Ears Fresh Corn
½ Gallon Heavy Cream
2 Cups Granulated Sugar, Divided
12 Egg Yolks
½ tsp Salt
Place a small mixing bowl upside down inside a large bowl. Use the small bowl to support the ears of corn and slice in a downward vertical motion to remove kernels. Set aside the cobs for later. Pour the kernels and any juice into a medium pot with salt. Heat on medium/high, stirring slowly until the corn sweats, begins to turn a deeper yellow, and softens. Add in 3 or 4 cups of cream and use an immersion blender* to puree the kernels. Add in the rest of the cream, 1 ½ cups of the sugar, and the cobs. Transfer your corn cream base to a bowl and chill overnight for best results, at minimum 3 hours.
Pull cream base from refrigerator, remove and discard cobs. Strain corn cream through a mesh strainer into a medium pot, using a small ladle to push through all the liquid.
Pour the strained corn cream into a medium pot and bring to a light boil. Meanwhile, separate the egg yolks from the whites. Whisk the yolks in a medium bowl with the remaining ½ cup sugar until the color lightens. When the cream has just begun to boil, temper into the egg mixture, whisking with one hand and ladling in small amounts of cream so as not to scramble the eggs. Once the egg yolk mixture has been heated by the cream, pour everything back into the pot. Continue to cook on medium heat, stirring constantly, until the custard is Nappe.* Strain the custard into a large metal container: metal will cool the custard more quickly than plastic. Surround the container with ice water in a bowl, transfer to the refrigerator and let chill, stirring as often as possible until chilled. The base will stay fresh for up to 1 week. Once the custard is cold, transfer to an ice cream machine and spin until it has almost doubled in volume and stands on its own when you stop the spinning action. The finished product is a silky smooth ice cream that truly sings the song of summer!
Try this fantastic recipe in Lido at Dolphin Bay’s Blueberry Shortcake dessert.
You can substitute milk for part of the cream, just make sure you have the same amount of liquid total.
Sugar will “cook” eggs if they sit together for too long, so you should hold off on whisking the egg yolks and sugar together until you are ready to use it.
If desired, lay the corn paste that remains after straining the corn cream onto a nonstick mat and put into a 200 degree oven for 1 – 2 hours or until totally dried out. Once cooled, pulverize the corn flakes in a spice grinder to create corn dust. This dust is a great garnish for your corn ice cream, and is a fun way to use something you might just throw out otherwise.
*Alternately, transfer corn and liquid to a blender to puree, and then return to the original pot. Be careful not to fill the blender more than halfway with hot liquid.
*Nappe: Thick enough to coat the back of a spoon and hold its form when you wipe your finger through it.
Great episode of Wine, Dine & Workout from Susan Irby, The Bikini Chef, featuring Dolphin Bay Resort & Spa and Lido’s Executive Chef!
Check out this great article from Wendy Thies Sell of the Santa Maria Sun! Reserve your seats now for our March 19th, June 18th, or October 15th dinners by calling 805.773.3894.
Check out the article here:
Please click on the link above to read an article about Savor The Central Coast’s 2013 Sunset event at Hearst Castle with a stellar review of Executive Chef Maegen Loring and the Lido Catering Team!
Crafting Cocktails – the Old-Fashioned Way!
Many craft cocktail fans are already familiar with the Old-Fashioned as an intoxicating mix of whiskey and bitters and, well, who knows what else? As an aspiring young bartender I was always vexed by that last part. Every person I would ask had a different recipe and every bar I would order it from gave me a different cocktail, but a little history lesson quickly proves the answer to be much simpler than the complex array of muddled fruit beverages in which I initially found myself searching.
Prior to the explosion of the American cocktail movement and long before Prohibition, the term ‘Cocktail’ referred to a drink in which the base spirit was tempered slightly by the addition of sugar, bitters, and water, for times when unadulterated spirits might prove a bit too abrasive. Over time, bartenders began experimenting with more and more creative concoctions, and by the time Prohibition found the nation struggling to find a palate for bathtub moonshine the term ‘Cocktail’ had come to refer to just about any mixture involving spirits, leaving lovers of the original recipe referring to their favorite standby as an ‘Old-Fashioned Cocktail.’
These days, the Old-Fashioned makes appearances on cocktail menus across the country sporting a variety of muddled citrus fruit, cherries, and sodas to tantalize the palate, but I myself prefer to drink my whiskey with just a few dashes of bitters, sugar to taste, and maybe a splash of water, because as much as I love the art of mixology and the spirit of innovation this is one drink that is still best done, well… the Old-Fashioned way!
Lido at Dolphin Bay Manager and Resident Mixologist, Collin Tharp.
Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches
- 12 each large scallops
- 4 slices thin sliced prosciutto
- 2 each ripe yellow peaches
- Salt and Pepper
- Neutral oil for cooking
Preheat oven to 375. First crisp prosciutto on a sheet tray in the oven for about 10 minutes. Reserve prosciutto for later. Next, halve the peaches and scoop out the pit, then slice each half into 4 even wedges. Sprinkle peaches with salt and pepper. Over a hot grill, cook peaches for about 5 minutes on each side. You should see nice, dark, grill marks and the peaches should be soft, not mush. Now heat a medium sized sauté pan over medium heat and add enough neutral oil to coat the bottom of the pan. Sprinkle the scallops with salt and pepper, and add to the pan and cook on one side for about 7 minutes then turn and cook another 5 minutes. Arrange the Peaches on 4 separate plates, and then place scallops around the peaches. Top the dish with the crispy prosciutto and serve.
Recipe by Lido at Dolphin Bay Executive Chef, Jacob Moss.
Pairs with local Clesi Malvasia Bianca.
Pairing by Dolphin Bay & Spa Director of Food & Beverage, Todd Brown.
Todd also suggests pairing our summer dinner entrée, Wild Salmon with Summer Squash Succotash and Charred Tomatoes, with Chamisal Pinot Noir.