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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.
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2 Cups Heavy Cream
1 Cup Whole Milk
¾ Cup Caramel Sauce
6 Ounces Whiskey
¾ Cup Unsweetened Cream, Whipped
In a medium size, heavy bottomed saucepan, combine the cream, milk and caramel sauce. Using a high quality caramel sauce will enhance the flavor. Warm over medium heat until steaming, but do not boil. Divide mixture into 6 coffee mugs. Add 1 ounce of Whiskey in each cup, we suggest Whistle Pig Rye; a top shelf whiskey that is spicy yet smooth. Top with a dollop of unsweetened whipped cream and a pinch of sea salt. Enjoy!
Dessert Recipe Courtesy of Executive Chef Maegen Loring
Spirits Pairing Courtesy of Mixologist Collin Tharp