Sharon Myers Fine Catering

05/10/2017

I was playing with my blueberry scone recipe the other day. This one has a bit of cornmeal in it so it has more depth of flavor. I'm so happy with the results. You can find the recipe on my web site http://sharonmyers.com/recipes/

04/07/2017

Just made 75 Matzo Balls for the Seder this coming week. That is a labor of love and reminds me of my mother and sister-in-law Joann. I miss them both. We always used to check in on each other while we were making these. Chicken soup next.

03/16/2017

http://us14.campaign-archive2.com/?u=3d59afb86bdfd654d1bddec7b&id=c2d5080162&e=[UNIQID]

Combine all ingredients except olive oil and chicken in the bowl of a food process and pulse to chop. While machine is running add 1/4 cup of olive oil in a steady stream. Process until smooth. Put chicken in a large glass or ceramic baking dish. Loosen the skin over the breast meat and stuff the mi...

02/26/2017

02/26/2017

One of my most fun things to do is teach cooking classes. This past week I did one in Springfield, Vt for 6 women. It was an ambitious menu but we got it all done, well, except for the cranberry chutney.
here's the menu:
Savory Baklava, Rosemary Corn Cakes, Candied Nuts, Lemon Roasted Chicken, Risotto with Butternut Squash and Gorgonzola, Sauteed winer greens with garlic and fresh lemon, Mixed Green Salad with a citrus vinaigrette dried cranberries and the candied nuts, Cranberry Chutney, Apple Taste Tartin.

01/31/2017

I know that you are all thinking chocolate for Valentines day, but think again and try this recipe. A little complicated but well worth it said my vegan friend who had two helpings.

EMPRESS RICE

1.25 cups white rice
1 cup water
2.5 cups light cream or half and half or 3.5 cups whole milk
1.5 tsp vanilla extract, or .5 vanilla bean, split5 tsp salt
2 envelopes unflavored gelatin5 cup cold water75 cup fine quick dissolving granulated sugar
2 Tbl Brandy, Cognac or Ginger Liquor which is what I used the last time that I made this. The original recipe calls for Maraschino liquor which I did not have.
3 cups heavy cream, whipped
2 cups mixed candied fruits, such as citron, orange or lemon peel, candied cherries, soaked in the liquor or brandy and then drained.
Strawberries or raspberries for garnish
1 pint Whipping cream for garnish

DIRECTIONS

1. Wash rice well and drain thoroughly in a strainer. Place in a large saucepan along with water and cream or milk, vanilla bean, and salt. If you are using vanilla do not add at this time.
2. Simmer, covered, over low heat, stirring every few minutes. Cook until tender but not overdone, about 15 - 20 minutes for converted rice.
3. If using vanilla extract stir it in now. If using the bean remove it from the cooked rice and scrape seeds into the mixture.
4. Let rice cool to lukewarm. Do not drain. Turn into a large bowl
5. Soak gelatin in cold water for 5 minutes, or until soft. Set over hot water in a double boiler until completely dissolved, stirring frequently.
6. Stir gelatin into lukewarm rice mix, along with sugar, and brandy of your choice.I used the liquor from the drained fruit. Chill about 15 minutes, or until mixture thickens but does not set.
7. Beat 3 cups heavy cream until stiff and place on top of the rice mixture. Sprinkle with drained candied fruit and fold all in together using a rubber spatula.

8. Rinse an eight or ten inch cup ring mold or fluted bombe, do not wipe dry, and fill with the rice mixture. Chill overnight in the frig.
9. To unmold, wrap the outside of the mold with a cloth wrung out of hot water. May need several applications to come out. Turn onto a decorative plate.
10. Whip whipping cream and pipe onto rice mold. Decorate with fruit. If the rice unfolds perfectly just pipe the top with whipped cream. As mine did not, I also piped whipped cream in to the center and covered with fruit.
serves 16 - 2

12/20/2016

Here's a photo of my new recipe, Almond Ricotta Cheesecake. You can find the recipe on my web site. It's the December recipe of the month.
http://sharonmyers.com/recipes/

11/16/2016

Testing a new recipe for a ricotta cheese pie. Years ago in NYC there was a bakery that made a Nesselrode Pie. I have been trying ti duplicate it for years. This one may be getting closer. Will let you know after I serve it on Friday.

10/27/2016

There's never enough chocolate cake.

Yesterday I was testing baked apple slices for a salad. Do you know how good warm, roasted with a bit of butter and sugar those apple slices were? yum!

10/25/2016

Here is October's recipe on the Sharon Myers Fine Catering website.
http://sharonmyers.com/recipes/2016/10/simple-side-veggies/

SAUTED SPINACH The simple things are always the best. I wanted a green to go with salmon one night. So I did the simplest thing possible. Ingredients: 1 lb

10/25/2016