Bring a taste of Chapel Hill to your dinner table this holiday season with recipes straight from the kitchen of classic Carolina restaurant staples. Here are some fun, delicious recipes to try from Lantern, Ghost Kitchen and the Catering Company of Chapel Hill!
Juicy Satsuma Orange Cake
from Andrea Reusing, chef/owner of Lantern.
Lantern has a Thanksgiving meal available to order in advance for pick-up on Wednesday, 11/25/20. Featuring Amish turkey, old fashioned gravy, brioche stuffing, wild shrimp cocktail & make your own cocktail kits. See the full menu and order here by 11/18/20.
This recipe serves 8 to 10 people
Oranges and Glaze
5 satsuma oranges
Juice of 1⁄2 lemon
1 cup sugar
1⁄4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the pan
3⁄4 cup sugar
2 large eggs, at room temperature
1⁄3 cup semolina flour
2⁄3 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon table salt
Preheat the oven to 375°F. Butter a 10-inch round pan.
Finely grate the zest one of the oranges, and reserve the zest for the cake batter. Cut the orange in half, juice it, and strain the juice; you should have 1⁄3 cup juice. Slice the remaining 4 oranges into 1⁄4-inch-thick rounds. Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium nonreactive saucepan, and bring to a slow simmer over low heat. Cook for 6 to 7 minutes, until the centers of the orange slices are starting to become tender and translucent but are not falling apart. Carefully transfer the orange slices to a plate with a slotted spoon, and continue to simmer the syrup until it has reduced to 1⁄2 cup, 5 to minutes. Set the glaze aside.
To make the cake, combine the butter and sugar in an electric mixer fitted with the paddle attachment and mix until fluffy. While the mixer is running, add an egg and wait for it to be incorporated before adding the other. Add the reserved grated orange zest. In a bowl, sift together the semolina flour, all-purpose flour, baking powder, and salt. Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated. Pour the batter into the pan and arrange the orange slices in one layer on top of the batter. Bake for 15 minutes.
Reduce the oven temperature to 350°F and bake for 35 to 40 minutes, until the cake is an even golden brown and baked through; a toothpick inserted in the center should come out clean. Let the cake cool on a wire rack until it is warm. Then, using a wooden skewer, poke holes all over the surface of the cake. Brush the glaze over the top, using a pastry brush. Allow the cake to cool to room temperature, and then unmold.
Crab Cakes with Chipotle Aioli
From the Catering Company of Chapel Hill
Makes 18 oz of Crab Cake Mix
1/2 Cup Panko Breadcrumbs
2/3 Cup Duke’s Mayonnaise
1 tsp Dijon Mustard
1 TBLS Chopped Fresh Parsley
1 tsp Old Bay
1/2 tsp Black pepper
1# LUMP CRAB MEAT (picked clean of shells)
2 TBLS Butter plus (2 TBLS for cooking)
½ Red onion Diced fine
1 Red Pepper Diced fine
In sauté pan add 2 TBLS Butter with pepper & onion and cook till tender set aside till cool
Combine all wet Ingredients, Mayo, Mustard, Egg & Mix well
Next add the cool onion, pepper mix, parsley, Old Bay, Salt & Pepper
Add 1/3 of the cleaned crab meat to wet mix
Add ½ Cup of Panko Breadcrumbs Mix thoroughly!
Now Gently Add the remaining carb meat to mixture and let sit for about 30 mins in refrigerator
Portion the Cakes to desired size
In Sauté pan heat 2 TBLS Butter Add Crab Cakes Sear each Side till Nice Brown Crust, Place on Sheet pan & Bake in a 350 Deg oven for 6-12 minutes depending on size of Crab Cake
3-6 chipotle chiles in adobo sauce
2 teaspoons lime juice
1 cup mayonnaise
1 tablespoons cilantro, chopped and optional
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
In a small food processor (or blender), puree chipotle peppers and adobo sauce for 30 seconds. It should be thick and paste like, it will not be smooth. Transfer to a separate bowl.
Without cleaning the food processor, add remaining ingredients including lime juice, mayonnaise, cilantro (optional) fine sea salt and ground black pepper.
Add 1 tablespoon of chipotle peppers at a time until the desired taste is achieved. I use the whole can, however I like things spicy. You are much better off adding in small amounts and taste testing along the way.
Refrigerate for a minimum of 30 minutes or until served. You can refrigerate for up to a week in an airtight container.
Warm Tomato Bisque
From Ghost Kitchen
Serves 6 people
Muir Glen Canned Tomatoes, Organic Whole Peeled Tomatoes, No Sugar Added, 28 Ounce
1 Organic Carrot, Medium Dice
2 Organic Celery stalks, Medium Dice
1 Organic Spanish onion, Medium Dice
1 TBLS Chopped Garlic
1 Stick Butter
4 oz Basil Leaves
¼ Basmati Rice (Uncooked)
½ Cup Heavy cream 36%
Kosher Salt and Black Pepper to taste
Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the Rice and cook 1 minute longer, stirring constantly.
Stir in the Entire Can of Plum Tomatoes. Bring to a simmer over medium heat, then reduce heat low, cover, and simmer 15-18 minutes until the vegetables are very tender And Rice is Cooked, then add chopped basil leaves. (The rice must be cooked over cooked is better)
Pour all the soup into a blender-no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.