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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