TRADITIONS & RECIPES
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Sea Island Easter T H E
R E C I P E S
Cloister Cocktail.............................................................................................................................. 28 Pimento Mac & Cheese....................................................................................................... 28 Sundried Tomato Benedict........................................................................................... 30 Maple Mustard-Glazed Ham Biscuits...................................................... 32
SE A ISL AND (1)
Hot Cross Buns................................................................................................................................... 33
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Sarah’s Take
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S E A I S L A N D (3 )
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complement to the brightly patterned dresses, seersucker suits, and vibrant prints on display as residents and guests make their way to various celebrations. In Sea Island's kitchens, chefs put the finishing touches on pastel-colored cakes, iced egg-shaped cookies, and other treats for that evening's feast. It all crescendos in a joyous cacophony at Retreat golf course as throngs of children rush to collect a sea of brightly colored eggs.
on the hunt No one is entirely sure when Sea Island’s annual Easter egg hunt first began—there are photos of the event that date from the early 1940s—but it’s agreed that the massive celebration is one of Sea Island’s most beloved and longstanding traditions.
Held on the driving range at Retreat, the field is divided among various age groups and each quadrant seeded with prize-filled plastic eggs. At the stroke of two, thousands of kids take off running with their baskets to collect as many as they can. What takes Sea Island’s junior staffers hours of preparation to organize is typically over in a matter of minutes. The only thing that rivals the number of collected eggs are the thousands of photographs—and memories—that are made during the day.
S E A I S L A N D (4)
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ea Island's annual Easter celebration paints the landscape in a riot of spring color. The day begins in gentle shades of orange, pink, and purple as hundreds of worshippers gather on the beach for a sunrise service. As the sun climbs higher, splashes of crystalline blue mix with the azure sky as children play at the Beach Club. At the shore, families build bunny-themed sandcastles as primary-colored kites and sails flap and flutter in the breeze. Pink azaleas, yellow daffodils, and paperwhite blossoms are in bloom all across the island. They're a perfect
Fit for a Queen Queen Juliana of the Netherlands and her husband, Prince Bernhard, celebrated Easter on Sea Island in 1952. The resort's staff was briefed on proper etiquette when addressing the queen prior to her arrival but, as the story goes, no one remembered a thing. Rather, she was treated with the same gracious Southern hospitality that’s extended to all guests. Queen Juliana enjoyed an oyster roast on the beach, and even tried her hand at shucking an oyster. She also planted a live oak tree to commemorate her visit. Her time on Sea Island may have made a lasting impression on the queen. She took up bicycle riding around that same time, which she enjoyed for exercise and for the fresh air.
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Cloister Cocktail
Pimento Mac & Cheese
Orange and Champagne come together to celebrate Easter—and most any other special occasion.
This is a family recipe from chef Bill Welch. Make it and you’ll know why it’s a Sea Island favorite.
MAKES ONE COCKTAIL
SERVES 8–10
2 1/4 OUNCES LILLET
1 POUND RIGATONI
3/4 OUNCES GRAND MARNIER
8-OUNCE BLOCK VELVEETA CHEESE
3 1/2 OUNCES CHAMPAGNE
8 OUNCES EXTRA-SHARP WHITE CHEDDAR
ORANGE PEEL ( GARNISH )
1 STICK BUTTER 1 TABLESPOON GARLIC, MINCED
1. Combine Lillet and Grand Marnier in a shaker.
Add ice and shake well. Strain into a flute or coupe and add Champagne. Garnish and serve.
1 TABLESPOON SHALLOT, MINCED 2 QUARTS WHOLE MILK 2 CUPS PIMENTO PEPPERS, DICED 2 CUPS BREADCRUMBS SALT TO TASTE TABASCO TO TASTE
1. Cook rigatoni in a pot of salted, boiling water
until al dente. 2. Preheat oven to 350°. Cut Velveeta and cheddar into
large cubes. Melt butter in a large pot, and lightly cook garlic and shallot until tender but no color. Add milk and bring to a simmer. Begin whisking in cheese, stirring constantly until all cheese pieces have melted. Season with salt and Tabasco to taste (should not be spicy unless desired). Simmer until all cheese pieces have melted. Fold in diced pimentos. 3. Strain cooked pasta and place into a 9-by-13 glass pan.
Pour cheese sauce over pasta. (It should be a bit soupy but should not splash.) 4. Lightly cover the top with breadcrumbs, and bake
30 to 40 minutes until top is golden brown and cheese sauce has reduced to creamy consistency.
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Sundried Tomato Benedict At Sea Island, this brunch classic comes served on toasted brioche and doused in hollandaise nipped with sundried tomato purée.
SERVES 6 THE BASICS
SUNDRIED TOMATO PURÉE
12 POACHED EGGS
WATER TO COVER
2 CUPS SUNDRIED TOMATOES
2 CUPS SUNDRIED TOMATO HOLLANDAISE 12 PIECES GRIDDLED BRIOCHE 12 PIECES SLICED HAM
HOLLANDAISE REDUCTION 2 SPRIGS THYME 1 BAY LEAF
1. Place tomatoes into a small pot and cover with water.
Bring to a simmer and cook until tender. Add more water as necessary. Once tender, remove from heat and transfer tomatoes into a blender with a small amount of water. Purée on high until smooth. Be careful as tomatoes will be hot. Cool and reserve for hollandaise.
1 CUP RED WINE VINEGAR 1 CUP WHITE BALSAMIC VINEGAR
SUNDRIED TOMATO HOLLANDAISE
1 SHALLOT, THINLY SLICED
3 EGG YOLKS
1 TEASPOON BLACK PEPPERCORNS
1 POUND UNSALTED BUTTER 2 LEMONS, JUICED
1. Combine all ingredients in a small saucepan
and reduce by half over medium heat. Cool and reserve for hollandaise.
HOLLANDAISE REDUCTION, TO TASTE
1. Melt butter in a small saucepot before
starting so that it’s not too hot. 2. In a double boiler, add reduction, lemon juice,
and egg yolks. Whisk thoroughly, making sure the eggs do not scramble. If eggs are cooking too quickly remove from heat and continue to stir. 3. As egg yolks begin to thicken, keep whisking until the
mixture reaches the ribbon stage (swirl around the bowl and keeps its shape). Remove from heat and, whisking constantly, slowly add your melted butter until it is fully emulsified. Fold in sundried tomato purée. Season with salt and more lemon juice as needed, then set aside into a warm place until ready to serve.
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POACHED EGGS 3 QUARTS WATER 1/4 CUP OF WHITE VINEGAR 12 EGGS, CRACKED OUT OF THE SHELL INTO 6 SMALL BOWLS, 2 PER BOWL
1. In a medium sauce pot place 3 quarts of water and
bring to 180°. Once water is at temperature, add vinegar and gently swirl water. Gently place two eggs into the water and continue to gently keep the water moving. Cook for about 2 minutes until egg white has cooked on the outside and yolk is to your desired doneness. ASSEMBLY 1. Before poaching the eggs, spread a small amount of
butter on the brioche. Place in a nonstick pan and cook over medium heat until lightly golden brown. Remove. 2. Add slices of ham to the pan and warm through. 3. Place brioche on the plate and top each piece with
a slice of ham. For each serving, place one poached egg on top of the ham and cover with desired amount of Hollandaise. Serve immediately.
Sarah's Tip:
SE A ISL AND (1)
So I’m not left scrambling Easter morning, I like to make the reduction and the sundried tomato purée ahead of time.
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Maple Mustard–Glazed Ham Biscuits Roasting a ham and serving it as biscuit sandwiches is an easy way to feed a crowd.
SERVES 16 MAPLE–GLAZED HAM
FRESH-BAKED BISCUITS
1 SMOKED COUNTRY HAM, IDEALLY BONELESS
2 TEASPOONS BAKING SODA
( 10 TO 12 POUNDS )
4 CUPS ALL-PURPOSE FLOUR 1 TEASPOON SALT
1/2 CUP OF REAL MAPLE SYRUP
1 STICK UNSALTED BUTTER, COLD AND CHOPPED SMALL
1/2 CUP LOCAL HONEY
1 1/2 CUPS BUTTERMILK
1/2 CUP DIJON MUSTARD, DIVIDED 1/4 CUP APPLE CIDER VINEGAR 2 1/4 TABLESPOONS SUGAR 1 CUP GOLDEN RAISINS 1 CUP PINEAPPLE JUICE SALT AND PEPPER, TO TASTE
1. Preheat oven to 350°. Mix maple syrup and honey
together with ½ of the mustard. Score one side of the ham and coat with the ½ of the maple mixture. Cover with foil and bake until ham begins to brown, 20 to 30 minutes. Remove the foil and finish to a dark golden brown, an additional 20 to 30 minutes. 2. Meanwhile, place the remaining ingredients,
including reserved maple mixture, in a medium saucepan and bring to a simmer. Allow liquid to reduce and thicken, about 10 to 15 minutes. Purée with an immersion blender and season to taste. 3. Serve sliced ham on fresh-baked biscuits
(recipe below) topped with the glaze.
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1. Preheat oven to 375°. Sift all dry ingredients into
a large bowl. Add butter and cut in with a pastry blender until butter is the size of small peas or rice. 2. Add buttermilk all at once, stirring in quickly with a fork. 3. Turn out onto a lightly floured surface. Roll or pat
out to ¾-inch thick and cut with a biscuit cutter. 4. Bake for 5 minutes then turn off the oven. Allow biscuits
to bake for 5 to 10 minutes longer until golden brown.
Hot Cross Buns Buns marked with a cross have come to symbolize Easter. Sea Island doesn’t use spices in its recipe, but you can certainly add cinnamon, cloves, and nutmeg if you wish.
MAKES 12 ROLLS BUN MIX
ICING
3/4 CUP WARM WATER
1 TABLESPOON MILK
1 TABLESPOON YEAST
1/2 TEASPOON VANILLA
1 CUP POWDERED SUGAR
3 TABLESPOONS BUTTER, SOFTENED 1 TABLESPOON DRY MILK 1/4 CUP SUGAR 1 EGG
1. In small bowl, mix together powdered sugar,
milk, and vanilla. Place in piping bag and pipe a cross across the top of each cooled bun.
1 EGG WHITE 3 CUPS ALL-PURPOSE FLOUR 1/2 TEASPOON SALT 3/4 CUP RAISINS
EGG WASH 1 EGG YOLK 2 TABLESPOONS WATER
1. Combine all ingredients except for the raisins in a stand
mixer fit with the dough hook attachment. Mix for 2 minutes on the lowest speed until fully incorporated. Mix on medium speed for 2 minutes. Add raisins and continue mixing on medium speed for 2 minutes. Place in an oiled bowl covered with plastic wrap until doubled in size. 2. Flip dough out onto floured table and punch down
to release air. Rest for 10 minutes covered with a damp towel. Divide into 12 buns and place on a parchment-covered baking sheet. Cover lightly with a clean towel and allow to proof for 45 minutes. 3. Preheat oven to 350°. Brush egg wash over buns and
bake for 15 to 20 minutes or until golden brown. Cool completely and then ice (recipe below).
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