Friday, November 11, 2005

Recipe Box: Longwood Gardens, Kennett Square, PA

Longwood Gardens, created by industrialist Pierre S. du Pont, is celebrating the grand reopening of its $25 million redesigned East Conservatory, Ballroom, Music Room and new Organ Museum.

For a taste of Longwood Gardens, enjoy these favorite recipes from the Terrace Restaurant at Longwood.
(Courtesy of Frank Perko, Executive Chef; Mark Ziebis, Chef de Cuisine; and Gerald Ward, Executive Pastry Chef. ) Enjoy!

Chesapeake Crab Cakes

2 lbs Backfin Crabmeat
1tsp Old Bay Seasoning
1 tbsp. dry mustard
½ tsp. Worcestershire sauce
2 eggs
½ cup mayonnaise
1 tbsp. parsley, minced
¼ lemon, zest only
¼ cup bread crumbs

Combine all ingredients and mix well, being careful not to break up the crabmeat. Portion into 3 oz. cakes. Chill until ready to cook.

To cook, sauté each side over medium high heat 2 to 3 minutes, or until golden brown. Service with lemon wedge and your favorite sauce.

Peach and Almond Pandowdy

4 cups sliced peaches, cooked
1 cup sugar
1 tbsp. Lemon Zest
2 tbsp. flour
½ cup sliced almonds, toasted

4 eggs
½ cup sugar
¾ cup all purpose flour

Combine peaches, lemon, 1 cup sugar, 2 tbsp. flour, and toasted almonds. Place in a baking dish. Whip eggs and ½ cup sugar with a wire whisk or mixer. Fold in ¾ cup flour. Place on top of peach mixture in baking dish. Bake at 375 degrees for 30 minutes.

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