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Charred Cherry Crostini... for 2

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Passport CLUB

Passport CLUB

Ingredients

4 Slices Grilled Ciabatta bread

6 oz Ricotta Cheese

1 cup Cherries pitted and cut in ½

2 Tbsp. Port Wine

½ Lemon juice and zest

½ Florida Strawberry Onion, fine minced

4 Leaves Mint cut into fine ribbons

1 Tbsp. EVOO

Cooking Directions

1) Combine onion, lemon juice/zest and mint and set aside.

2) Whip ricotta cheese until smooth and spread evenly onto grilled Ciabatta bread.

3) Add cherries and Port wine to spring onions, mix well and top off onto Ciabatta bread.

4) Sprinkle with some sea salt - serve and enjoy!

5) Pair with your favorite white or red wine.

Chocolate Ganache Cake

Recipe by Pastry Chef Suzanne Gendrot

Cake Ingredients

3/4 cup All Purpose Flour

(or an all-purpose gluten free flour blend)

1 cup Sugar

1/3 cup Unsweetened Cocoa

1 Tsp. Baking Soda

1/2 Tsp. Baking Powder

3/4 Tsp. Salt

1/2 cup Buttermilk

1/4 cup Canola oil

1 Large Egg (room temperature)

1 & 1/2 Tsp. Vanilla Extract

1/2 cup Strong Brewed Coffee of your choice

Ganache Ingredients

Cake Baking Directions

1) Pre-heat Oven to 350° degrees - Spray a 9" round cake pan with baking spray and line the pan with parchment paper; set aside.

2) In a mixing bowl sift the flour, sugar, cocoa powder, baking soda, baking powder and salt; whisk to combine.

3) In a separate mixing bowl combine together the buttermilk, oil, egg and vanilla. Once mixed well, gradually add the flour mixture to the buttermilk mixture. Combine together then add your strong brewed coffee; mix well one last time.

4) Pour cake batter into the prepared cake pan and bake for 25-35 minutes; check cake with a toothpick, if it comes out clean then your cake is done.

5) Cool for 15-20 minutes, then invert onto a cooling rack so the cake cools completely and evenly.

Making the Ganache & finishing your cake

1) In a mixing bowl place the chocolate chips and butter.

2) On the stovetop using a medium saucepan, bring the cream and corn syrup to a simmer on med-high heat. Do not let the cream boil.

3) Pour the cream mixture over the chocolate chips and butter and let stand for 2-3 minutes, then stir until very smooth.

4) Pour the Ganache over the cake, making sure the top and sides are covered and the excess runs off onto a baking sheet.

5) Place the cake in the refrigerator so the Ganache hardens. Garnish with fresh fruit (if you like) - serve slightly chilled or at room temperature.

7) Yields approximately 12-16 servings based on how thick you cut your slices.

Ryan Curry

JANUARY 2023 Emplo YEE of th

Please join us in congratulating Ryan Curry as our January Employee of the Month!

After a career change, Ryan joined the Yacht Club in April of 2022. He started with us as a barback and last October he began to bartend for private parties in our Banquet Department. Ryan has proven to be a very dependable employee and a great team player. He is excited to grow with the Club and learn new skills, and we expect many wonderful opportunities for him. Thank you, Ryan, for all of your hard work!

February 2023 Employee Anniversaries

Jonathan Rivera, Beverage Supervisor ~ 14 yrs.

Alysia Wenckoski, PAG Supervisor, 10 yrs.

Suzanne Gendrot, Pastry Chef ~ 8 yrs.

Rabia Sookdeo, Banquet Server ~ 7 yrs.

Jonathan Lopes, PAG- Kitchen Supervisor ~ 5 yrs.

Helena Taylor, A/R ~ 3 yrs.

John Slivick, PAG Line Cook ~ 3 yrs.

Adam Donikowski, Chef de Cuisine ~ 1 yr

Paul Sofranko, Lead Steward ~ 1 yr.

Sheka Quarterman, Banquet Server ~ 1 yr.

Shera McNish, Hostess ~ 1 yr.

Sophia Hamacher, Cocktail Server ~ 1 yr.

Timothy Mochko, Line Cook ~ 1 yr.

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