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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.
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:
Smoked Salmon and Beet Salad, pairs with Stephen Ross Pinot Noir
Recipe By Executive Chef Maegen Loring
1 Large Roasted Beet, Peeled
6 cups Mixed Greens
1 Bulb Thinly Sliced Fennel
½ Cup Balsamic Vinaigrette
½ Lb. Smoked Salmon
½ Cup Dried Cranberries
Toss the greens with the fennel and vinaigrette. Garnish with the beets, salmon and cranberries.
Juice of 1 Lemon
½ Cup of Balsamic Vinegar
2 Tbsp Honey
1 Tsp Sesame Oil
2 Tbsp Dijon Mustard
1 cup Olive Oil
1 cup Canola Oil
In a medium sized bowl, add the mustard, vinegar, honey and lemon. Slowly whisk in the oils until fully incorporated. Add salt and pepper to taste.
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.
Salad fixings that pair well with summer wine favorites!
Roasted Bell Peppers
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.
Grilled Scallops and Watermelon Salad
1 each Watermelon, approx. 5 pounds
½ cup Red Onion, thinly sliced
¼ cup Rice Wine Vinegar
½ cup Extra-Virgin Olive Oil
2 tbsp. Fresh Mint, Chopped
6 each Mint Sprigs, Whole
16 each Day Boat Scallops, Large
2 tbsp. Canola Oil
Salt and Pepper
Cut the top and the bottom off of the Watermelon. Cut the flesh from the Watermelon taking care to remove any white part of the rind. Cut into bite size pieces, removing and discarding the seeds. Seedless watermelon is also an option. Place the Watermelon pieces and the sliced Red Onion in a large bowl.
In a small bowl, combine the Vinegar, Salt and Pepper, and whisk until Salt is dissolved. Slowly whisk in the Olive Oil, a few drops at a time. Add in the Chopped Mint, taste, and adjust seasonings to your liking.
Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Refrigerate.
Lightly brush the Scallops with Oil and sprinkle with Salt and Pepper. Grill on hot grill, approximately two minutes on each side.
To serve, divide salad among individual plates. Place two Scallops on each salad. Garnish with Mint Leaves and Lime Wedges.
Recipe courtesy Executive Chef Maegen Loring of Lido at Dolphin Bay. Chef Maegen suggests pairing with a chilled glass of Rosé.
Carrot Fennel Soup
2 carrots peeled and chopped
½ yellow onion
1 bulb fennel
4 cloves garlic
2 bulbs ginger (4 tablespoons minced)
4 quarts vegetable stock
1 cup heavy cream
¼ cup maple syrup
¼ cup rice vinegar
salt and pepper to taste
Cilantro for garnish
Coat the bottom of a large pot with neutral cooking oil. Sweat* the first 5 ingredients for about 15 minutes. Stir the vegetables often to prevent them from burning. Next, add vegetable stock and simmer for about 45 minutes or until the carrots are soft. Puree the soup and then stir in the remaining four ingredients. Garnish with cilantro leaves if desired. Serve hot or cold, and enjoy.
Seared Coriander Crusted Scallops with Cilantro and Radicchio Salad
1 Head of Radicchio, Shaved Thin
1 Bunch of Cilantro, Stems Removed
1 Tablespoon Coriander Seeds
12 Large Scallops
Salt and Pepper
1 Tablespoon Olive Oil
Toast coriander seeds in a small skillet over medium heat, stirring regularly, until uniformly browned. Grind coriander until fine, either with a mortar and pestle or a clean coffee grinder. Sprinkle scallops generously with salt, pepper and coriander. Heat a medium sauté pan on high for about two minutes, then add olive oil to coat the pan. As soon as the olive oil starts to smoke, add the scallops and cook on high for 5 minutes. Turn scallops over in the pan and reduce the heat to medium, continue cooking for about 10 minutes. Remove scallops from the pan and place on a paper towel lined plate. In a small bowl, toss cilantro and radicchio with bacon vinaigrette to taste. Arrange salad and scallops on a medium sized platter. Drizzle with vinaigrette and serve.
Pairs perfectly with Clesi ‘San Bernab’ Malvasia Bianca
2 Cups Raw Bacon, Diced
½ Cup Olive Oil
1 Whole Shallot, Diced
2 Green Onions, Diced
½ Cup Rice Wine Vinegar
1 Tablespoon Dijon Fine Mustard
Salt and Pepper
In a medium sauté pan, crisp bacon. Strain bacon grease into a small bowl and place bacon on a paper towel lined plate. Mix olive oil in with bacon grease. In a metal bowl, whisk shallot, green onion, vinegar and mustard. Continue to whisk vigorously and slowly pour in oil mixture until emulsified. Season vinaigrette with salt and pepper. Extra vinaigrette can be refrigerated for up to one week.
Recipe Courtesy of Executive Chef Jacob Moss
Wine Pairing Courtesy of Resident Sommelier Todd Brown