Sip & Savor

Easy and Decadent Valentine’s Day Dessert

Charleston Grill has the perfect recipe to sweeten up your Valentine’s Day. After a romantic day with someone special, top off your evening with this rich Chocolate Mousse recipe by Julia Child.

Egg Yolks
6
Instructions: Over a water bath, whisk yolks and 1 cup of sugar until warmed. Put on stand mixer and whip until pale yellow. Set the yolks aside. Melt butter and pour over chocolate. Whisk smooth, and then whisk in brewed coffee. Whip whites to a soft peak while slowly adding the remaining sugar and salt. Whisk the chocolate/butter mixture into the yolks and then fold in the whipped whites. Pour into serving container and let set overnight. Serve with whipped cream, fresh fruit or caramel.

Sugar
1 cup

Chocolate
9 oz

Butter
9 oz

Coffee
1/4 cup

Egg Whites
6

Sugar
11/2 tbsp

Salt
pinch

 

Charleston Grill’s sommelier, Rick Rubel, suggests pairing a Marenco Brachetto d’Acqui Pineto 2012 to complement your romantic chocolate dessert. This frothy and lush dessert wine is incredibly versatile, not too heavy, but just the right accompaniment for chocolate and fresh berries.

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Sip & Savor

Holiday Recipes from Charleston Place

The holidays are a time of year when families are brought together around a dinner table covered in delicious family specialties. Here in Charleston, we have many holiday traditions involving food, including Oyster Dressing, Hoppin’ John and Collard Greens. It seems every family has their own version of a recipe and a story to go along with it.

We asked Chef Michelle Weaver of Charleston Grill to share some of her recipes for holiday dishes that will be perfect for your family feast. Best wishes for a happy holiday and a prosperous new year from everyone at Belmond Charleston Place Hotel.

Cornbread Oyster Dressing

Ingredients For Dressing
5 cups cornbread (recipe follows)
2 tablespoons unsalted butter
1 cup yellow onion, finely chopped
1/2 cup finely chopped celery
1/2 cup small dice of bacon
Juice and zest of 2 lemons
1 tablespoon fresh thyme leaves
2 tablespoons Italian parsley leaves
2 tablespoons roughly chopped fresh sage
1 cup roughly chopped fresh baby spinach
1 cup freshly shredded Parmesan cheese
3 eggs, lightly beaten
2 cups half-and-half
3 dozen oysters, shucked and liquor reserved
Ingredients For Cornbread
1 cup all-purpose flour
3/4 cup stone-ground white cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
3 eggs
1/2 cup sour cream
2/3 cup whole buttermilk
1/4 cup vegetable oil

Directions
Make the cornbread, roughly crumble it and leave it out overnight to dry. You will need five cups.

When you’re ready to make the dressing, preheat oven to 400°F. Melt butter in a medium sauté pan. Add onions, celery and bacon. Cook, stirring occasionally, until onions are translucent and fat has rendered from the bacon. Remove the pan from heat and add lemon juice and zest and herbs. Allow mixture to cool slightly.

Put crumbled cornbread in a large bowl. Pour the onion mixture over the cornbread and gently toss together. Add spinach and toss again. Add Parmesan cheese. In a separate bowl, mix eggs and half-and-half and pour over the cornbread mixture. Add oysters and their liquor and carefully stir together.

Place mixture into a buttered 8 x 12 x 2-inch baking dish. Cover and bake for 25 minutes. Uncover and bake for 15 more minutes, or until a knife inserted in the center comes out clean. Remove dressing from the oven and allow it to rest for 15 to 20 minutes before serving.

Cornbread
Preheat oven to 400°F and place a 10-inch cast-iron skillet inside to heat.

Sift flour, cornmeal, baking powder and salt together. In a separate bowl, whisk eggs just enough to break them up. Stir in sour cream, buttermilk and oil. Pour liquid ingredients into dry ingredients and stir until just combined. Do not overmix.

Pour mixture into hot skillet. Bake for 20 to 25 minutes, or until a toothpick inserted into the middle comes out clean. Cool on a wire rack.

Serves: 6
Charleston Grill Collards
Ingredients
2 bunches collard greens, washed and stemmed and chopped rough
1 tablespoon oil
1 large yellow onion, diced small
5 slices apple smoked bacon, chopped rough
4 tablespoons apple cider vinegar
7 cups chicken stock (or low-sodium chicken broth)
1 bottle beer (Chef Michelle suggests Palmetto Amber)
2 teaspoons Texas Pete hot sauce
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper
4 cloves of garlic, minced

Directions
Heat the oil in a large stockpot over medium heat. Add garlic, onions and bacon. Sauté until onions are translucent. Add vinegar, Texas Pete, stock and beer. Bring to a boil, and add the remaining ingredients. Stir in the collards a few at a time (they will wilt, so you will have enough room to get them all into the pot). Bring to a boil and then reduce the heat and simmer for 1½ to 2 hours or until tender.

Serves: 8

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Sip & Savor

New Seasonal Creations from the Charleston Grill

Nestled off the lobby of Belmond Charleston Place, Charleston Grill is often praised for its decadent menu items and carefully curated ambiance. Executive Chef Michelle Weaver welcomes summer by creating new dishes inspired by simple, fresh ingredients. Seasonal vegetables like asparagus, mushrooms, peas and radishes bring a taste of warmer weather to the new items.

Chef Weaver creates tasteful imagination through her interpretation of new recipes. The Goat Cheese and Spring Vegetable Tart starter comes from her Southern dinner menu, which, takes regional favorites and creates new flavors with a contemporary twist. The Tart is delightfully decadent, featuring fresh herbs, lemon and olive oil, while also showcasing the produce of the season.

A new favorite, the Iberico Ham appetizer, is an exotic fare that is inspired by flavors from all over the world. This unique and cosmopolitan meal, features some of the finest ham in the world. It comes from Spanish black hoofed pigs that consume acorns, giving the dish a wonderfully sweet and nutty flavor. The ham is paired with whipped ricotta, piquillo peppers and marcona almonds, this light yet rich recipe is the perfect starter to an evening of wonderfully creative fare.

If your appetite is feeling less adventurous and in need of a delicious classic starter, the Crab Cake is calling your name. Chef Weaver’s, staple of the Charleston Grill Crab Cake is always on the menu and sure to satisfy your taste buds. Stop in to try these delicious new creations or stick with one of her timeless masterpiece. Either way, you are in for a treat.

 

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