Terrapin Restaurant

Recipes

  
 
 

Caramelized Shallot and Spinach Miniature Quiche

Quiche Batter: (This recipe makes a full 9” inch, so you will have extra)

2 cups milk

2 cups heavy cream

6 eggs

1 Tbs Kosher salt

¼ tsp ground white pepper

 

Phyllo Dough:

1 pkg Phyllo dough

2 sticks melted unsalted butter

 

Filling:

5 cups fresh spinach

4 shallots, minced

S & P

Parmesan Cheese (or cheese of choice)

 

For Quiche batter:

Scald milk and cream in saucepan.  Let mixture cool and add eggs.  Place ingredients in blender and mix to incorporate.

For Filling:

Sauté spinach in olive oil until tender.  Season with Salt and pepper.

In a separate pan, cook shallots until tender and caramelized on a low heat with olive oil.  Cool spinach and shallots while you prepare the phyllo dough.

Phyllo Dough Shells:

Start with 1 sheet of dough and cover the remaining sheets with a slightly damp cloth.  Brush melted butter over sheet and place another phyllo sheet on top of this one, repeating until you have 5 layers of dough with the butter acting as glue between each layer.  Cut the dough into squares that will fit into miniature muffin tins and shape them into cups. 

 

Add a little spinach and shallots to each phyllo cup.  Sprinkle cheese on top and then fill with quiche mix. Bake at 325F for 10-15 minutes until quiche is set. 

 

 
 
 
 
Stilton & Toasted Walnut
Puff Pastries Pastry:
Topping for Pastry:

¼ cup walnut, minced

2 tsp unsalted butter, melted

1/8 tsp sea salt
 

1 sheet frozen puff pastry, thawed

1 egg beaten with 1 Tbs water

Cheese Filling:

6 oz Blue Cheese (Stilton)

1/3 cup chopped & toasted walnuts

1 T honey

 

For Pastry:  Stir together walnuts, butter, and salt.  Roll out pastry on floured surface. 
Cut out 40 rounds with 1 1/2 inch ring mold .Transfer rounds to parchment lined baking sheet and brush with egg wash.  Top with ¼ tsp walnut mixture and bake at 350F for 8-10 minutes until golden and puffed. 
Let pastries cool until you can work with them, pulling them apart in the middle to make a top and a bottom.
 

For Cheese Filling:

Mash together cheese , honey and nuts and place on bottom round. Place the tops back on and melt in oven for 2-3 minutes

 
 
Terrapin's Housemade Granola
         Makes 2 lbs.
 
Ingredients:
         1/2 Cup of Honey
         1/4 Cup of Olive Oil
         1 lbs. of Rolled Oats
         3 oz. of Pumpkin Seeds
         6 oz. of Peeled Almonds
         4 oz. of Dried Cranberries
         3 oz. of Sunflower Seeds
 
Instructions:

          - In a Large Bowl, Mix all the Dry Ingredients.

- Heat Olive Oil and Honey over low heat until Warm.

- Pour the honey and olive oil mixture in the large bowl and mix thoroughly with dry Ingredients.

- Let it rest for 10 minutes.        

- On a parchment paper lined sheet tray, Spread evenly.

- Bake at 325 Degrees Fahrenheit for 20-25 minutes or Until golden brown.

- Remove from oven and allow to cool. Enjoy.  
 
 
Terrapin's Little Neck Clams
        Makes 4 Servings
 
Ingredients:
       46 each of Clams
       1 each of Shallots
       2 each of Garlic
       1/2 Cup of White Wine 
       1 Tbs. of Chopped Parsley
       4 oz. of Fresh Tomatoes
       Red Pepper Flakes (Taste to Tell)
       1 Tbs. of Butter
       1 oz. of Olive Oil
 
Instructions:
          - In a pan under Medium-High Heat sweat shallots and Garlic in oil.
          - Add White Wine, Red Pepper Flakes, & Clams.
          - Cover.
          - Reducing Heat while clams Open.
          - Add Tomatoes, Butter, and Parsely. Enjoy.
 
 
 

 

 

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Terrapin Restaurant, Virginia Beach, Virginia • 3102 Holly Road, Pinewood Square, Suite 514 • Virginia Beach, Virginia, 23451 • 757-321-6688
   
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