Aspens' Spicy Pimento Cheese, Sweet Tea and Mint Peach Compote, & Smokehouse Roasted Almonds, MADE Kitchen & Cocktail’s Spiced Pecans, Strawberry Jam & Theo's Brother's Bakery's Honey Lemon Figs
Recipes by John Sweeney, Executive Chef, Aspens Signature Steaks East Cobb
Aspens Spicy Pimento Cheese
Yield: about 4 cups 3 extra-large red bell peppers (4 if small) 1 poblano pepper 1 jalapeño pepper 1 1/4 pounds Sweet Grass Thomasville Tomme, shredded 1/4 pound shaved Parmesan 1/3 cup mayonnaise 3/4 cup chopped green olives with pimentos 2 tablespoons Frank’s RedHot 1 teaspoon black pepper Roast all peppers over an open flame until solid black on the outside. Once charred, place peppers in a steel bowl, cover tightly with plastic wrap and let sit for 30 minutes. Remove peppers, peel off black skin and remove seeds, discarding seeds and skin. Place peppers between 2 towels and extract most of the excess water. Chop peppers into small pieces. Place chopped peppers and remaining ingredients into steel bowl and combine. When mixed, transfer to a processor and blend until desired consistency is attained. Not into heat? Add 1 red bell pepper. Subtract Frank’s RedHot, jalapeño, and poblano. Add 1/2 teaspoon kosher salt and 1/2 teaspoon citric acid. CHEF’S SUGGESTED WINE PAIRING: Aspens Spicy Pimento Cheese pairs well with a Chateau Ste. Michelle Gewürztraminer Aspens Sweet Tea and Mint Peach Compote Yield: about 2 cups 4 fresh semi-soft peaches, halved, pit removed mild oil as needed for sautéing 1/2 cup raw sugar 1/2 teaspoon fresh lemon zest 1 tablespoon fresh mint chiffonade, divided 2 cups freshly brewed Southern-style tea (unsweetened) 4 sheets gelatin, bloomed* 1 pinch salt Roughly chop halved peaches to desired size. (Note: On a cheese board smaller is better, but as a topping for a pork dish or something like that you may want to leave pieces larger.) Oil a saucepan and preheat. When hot add peaches, stir a few times and reduce heat a touch. Add raw sugar and lemon zest. Continue to stir gently. Add all but a small pinch of mint chiffonade (reserved for garnish). Deglaze with tea and reduce until it thickens to the viscosity of a syrup. Meanwhile, lay each sheet of gelatin in its own bowl with just enough water to bloom and leave alone for about 5 minutes. Remove bloomed gelatin and squeeze out all excess water. Remove peaches from heat and stir in bloomed gelatin. Pour on a sheet tray and place in refrigerator overnight. Serve with a garnish of mint. Refrigerate leftovers for future use. Aspens Smokehouse Roasted Almonds Yield: 1 cup 1 cup raw almonds 2 tablespoons blended oil 1 tablespoon all-purpose flour 1 1/2 teaspoons kosher salt 2–3 teaspoons liquid smoke (depending on your desired level of smokiness) Heat oven to 285 degrees. Toss raw almonds and oil in mixing bowl, place on sheet tray and roast until fragrant, 12 to 14 minutes. Remove from oven and cool for a few minutes. Meanwhile, combine flour and salt. Toss almonds in liquid smoke, then add flour/salt mixture. Distribute evenly among almonds. Return to oven for 5 to 7 minutes. Remove and cool on a sheet tray. Do not refrigerate. Store unused nuts in an airtight container. |
Photography by Haigwood Studios
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MADE Kitchen & Cocktail’s Spiced Pecans
Yield: 2 pounds
1/4 pound unsalted butter
2 pounds pecan halves
3 tablespoons kosher salt
2 tablespoons smoked paprika
1 1/2 teaspoons cayenne pepper
2 tablespoons sugar
Melt butter in large skillet and add pecans. Season with salt, paprika, and cayenne. Toast seasoned pecans until they are slightly darker in color and then incorporate sugar slowly. Turn heat down and taste. Let pecans cool on a parchment lined sheet pan. Enjoy with a heady blue cheese. Store unused nuts in an airtight container.
MADE Kitchen & Cocktail’s Strawberry Jam
Recipe by Tim Agee, Executive Chef, MADE Kitchen & Cocktails
Yield: about 2 quarts
1 cup sugar
1 cup sherry vinegar
4 16-ounce clamshells strawberries, washed and quartered
juice of 2 lemons
1 teaspoon freshly cracked pepper
salt if needed
In a large nonreactive stockpot or braising pan add 1 cup water and sugar. Cook water and sugar mixture down on medium heat without stirring until it becomes a blonde caramel. Add vinegar to crack caramel. The sugar crystals should dissolve completely. Add strawberries to syrup mix. Turn heat low and cook very slowly for approximately 1 to 1 1/2 hours, stirring occasionally with a wooden spoon. When strawberry/syrup mixture has cooked down to jam consistency, add lemon juice and pepper. If it tastes bitter add a pinch of salt. Cool on sheet pan lined with a pastry mat. Serve at room temperature with a soft Brie. Store unused jam in a jar in the refrigerator.
Yield: 2 pounds
1/4 pound unsalted butter
2 pounds pecan halves
3 tablespoons kosher salt
2 tablespoons smoked paprika
1 1/2 teaspoons cayenne pepper
2 tablespoons sugar
Melt butter in large skillet and add pecans. Season with salt, paprika, and cayenne. Toast seasoned pecans until they are slightly darker in color and then incorporate sugar slowly. Turn heat down and taste. Let pecans cool on a parchment lined sheet pan. Enjoy with a heady blue cheese. Store unused nuts in an airtight container.
MADE Kitchen & Cocktail’s Strawberry Jam
Recipe by Tim Agee, Executive Chef, MADE Kitchen & Cocktails
Yield: about 2 quarts
1 cup sugar
1 cup sherry vinegar
4 16-ounce clamshells strawberries, washed and quartered
juice of 2 lemons
1 teaspoon freshly cracked pepper
salt if needed
In a large nonreactive stockpot or braising pan add 1 cup water and sugar. Cook water and sugar mixture down on medium heat without stirring until it becomes a blonde caramel. Add vinegar to crack caramel. The sugar crystals should dissolve completely. Add strawberries to syrup mix. Turn heat low and cook very slowly for approximately 1 to 1 1/2 hours, stirring occasionally with a wooden spoon. When strawberry/syrup mixture has cooked down to jam consistency, add lemon juice and pepper. If it tastes bitter add a pinch of salt. Cool on sheet pan lined with a pastry mat. Serve at room temperature with a soft Brie. Store unused jam in a jar in the refrigerator.
Theo’s Brother’s Bakery’s Honey Lemon Figs
Recipe by Shirlaine Maloney, Corporate Pastry Chef, Theo’s Brother’s Bakery Alpharetta
Yield: 1 pint
1 pint fresh figs
1/4 cup honey
zest of 1 lemon
1/4 teaspoon salt
Heat oven to 325 degrees. Cut figs in half. Toss figs in honey. Add lemon zest and salt. Gently toss until figs are coated. Lay figs cut side up on a lined baking sheet and bake for 5 minutes. Delish with Sweet Grass Dairy Farms Lil’ Moo cheese, Theo’s Brother’s Bakery’s Spiced Candied Walnuts, and crostini. Store unused figs in the refrigerator.
Aspens Signature Steaks
2942 Shallowford Road, Marietta
678/236-1400
sedgwickrestaurantgroup.com
MADE Kitchen & Cocktails
45 Roswell Street, Alpharetta
770/452-6233
madekc.com
Theo’s Brother’s Bakery
12280 Houze Road, Alpharetta
770/740-0360
sedgwickrestaurantgroup.com
Recipe by Shirlaine Maloney, Corporate Pastry Chef, Theo’s Brother’s Bakery Alpharetta
Yield: 1 pint
1 pint fresh figs
1/4 cup honey
zest of 1 lemon
1/4 teaspoon salt
Heat oven to 325 degrees. Cut figs in half. Toss figs in honey. Add lemon zest and salt. Gently toss until figs are coated. Lay figs cut side up on a lined baking sheet and bake for 5 minutes. Delish with Sweet Grass Dairy Farms Lil’ Moo cheese, Theo’s Brother’s Bakery’s Spiced Candied Walnuts, and crostini. Store unused figs in the refrigerator.
Aspens Signature Steaks
2942 Shallowford Road, Marietta
678/236-1400
sedgwickrestaurantgroup.com
MADE Kitchen & Cocktails
45 Roswell Street, Alpharetta
770/452-6233
madekc.com
Theo’s Brother’s Bakery
12280 Houze Road, Alpharetta
770/740-0360
sedgwickrestaurantgroup.com