Lido Recipe: Shortcakes for Blueberry & Sweet Corn Shortcake

Posted by The Dolphin Bay | July 28th, 2014 / No Comments »

Blueberry Shortcake

Shortcake Recipe

 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.

Chef’s Notes:

*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.

 



Lido Recipe: Sweet Corn Ice Cream

Posted by The Dolphin Bay | July 28th, 2014 / No Comments »

sweetcornicecream

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.

Chef’s Notes:
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.

 



Wonderful Video From The Bikini Chef!

Posted by The Dolphin Bay | July 14th, 2014 / No Comments »

Great episode of Wine, Dine & Workout from Susan Irby, The Bikini Chef, featuring Dolphin Bay Resort & Spa and Lido’s Executive Chef!

http://winedineandworkout.com/?page_id=176



Dinner with the Chefs: A deliciously different experience debuts at Lido restaurant in Pismo Beach

Posted by The Dolphin Bay | January 23rd, 2014 / No Comments »

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:

http://www.santamariasun.com/eats/10987/dinner-with-the-chefs-a-deliciously-different-experience-debuts-at-lido-restaurant-in-pismo-beach/



Get your Game Day Favorites at Lido!

Posted by The Dolphin Bay | December 27th, 2013 / No Comments »

Lido super bowl take out



Book your Holiday Party before November 11th and get a $100 gift card to Lido!

Posted by The Dolphin Bay | October 18th, 2013 / No Comments »

Lido holiday early booking promo



Lido caters Sunset Savor event at Hearst Castle

Posted by The Dolphin Bay | October 3rd, 2013 / No Comments »

http://tinyurl.com/kb8mxz9

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!

Posted by The Dolphin Bay | August 19th, 2013 / No Comments »

Whiskey

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.



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Lido Recipe: Seared Scallops with Proscuitto and Grilled Peaches

Posted by The Dolphin Bay | August 13th, 2013 / No Comments »

scallops

Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches

Serves 4

  • 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.



Lido Cocktail Recipe

Posted by The Dolphin Bay | July 23rd, 2013 / No Comments »

the flying auerbach

The Flying Auerbach

2 oz. Moonshine

1 oz. Sweet & Sour

½ oz. Simple Syrup

3-4 Slices of Fresh Jalapeño

4-6 Mint Leaves, torn

2-3 Basil Leaves, torn

1 Strawberry, quartered

3 wedges of Lime

1 oz. Soda Water

 

Muddle lime and strawberry in a pint glass. Add remaining ingredients, except soda water, including mint and basil. Shake over ice, and finish with soda water. Garnish with a lime or strawberry wedge and a sprig of mint.

Recipe courtesy of Lido at Dolphin Bay’s Mixologist Collin Tharp.



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