Love the crab cake sliders from Clyde's or the Sprinkles Strawberry Cupcakes? Create the taste of Georgetown at home. Find your favorite Georgetown recipe from regionally recognized Georgetown restaurants below.
o Sea Catch's Baja Shrimp Ceviche
o Baked & Wired Carrot Cake
o Georgetown Catering's Carne Asada atop Jalapeno Cornbread
o Leopold's Kafe's Cucumber Radish Salad
o Jumbo Lump Crab Cakes
o Sprinkles Cupcakes
Sea Catch's Baja Shrimp Ceviche
o 51/60 ct shrimp
o Lime juice, fresh
o Tobasco sauce
o Red onion
1. Gently poach shrimp in court couillon for 2 minutes
2. Drain and chill
3. Mix shrimp with lime juice, ketchup, dash of tobasco and stir in other ingredients
4. Let set for 10 minutes
5. Taste and adjust seasoning to your liking
Baked and Wired Carrot Cake
o 2 ¼ (11.5) oz. all-purpose flour
o 2 cups sugar
o 2 teaspoon baking soda
o 1 teaspoon cinnamon
o ½ teaspoon salt
o 2 cups shredded carrots
o 1 ½ cup canola oil
o 4 eggs
o 1 cup chopped pecans, toasted, and cooled
Pre-set oven to 350 degrees. Grease and flour two 9” pans. Whisk together all dry ingredients. Blend all ingredients at low speed, except nuts. Whisk with attachment on mixer for 3 minutes on high. Stir in pecans. Bake for 34 minutes, remove and allow to cool.
Cream Cheese Icing:
o 1 stick butter, softened
o 1 8 oz. cream cheese, room temp
o 1 lbs. 8 oz. powdered sugar
o 1 teaspoon vanilla
o 1 tablespoon evaporated milk (may not need)
Blend together all the ingredients, and apply to cup cakes. Spread additional ½ cups of chopped and toasted pecans over the icing for decoration. Makes 16 Cup Cakes.
Georgetown Catering's Carne Asada atop Jalapeno Cornbread
o 3 cups all-purpose flour
o 1 cup yellow cornmeal
o ¼ cup sugar
o 2 tbsp baking powder
o 2 tsp kosher salt
o 2 cups milk
o 3 extra large eggs, lightly beaten
o 2 sticks unsalted butter, melted, plus extra to grease the pan
o 2 ½ cups extra-sharp Cheddar, grated, divided
o ¼ cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
o 3 tbsp seeded and minced fresh jalapeno peppers
1. Preheat the oven to 350 degrees.
2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Mix in Chedar, scallions and jalapenos, and allow the misture to sit at room temperature for 20 minutes.
3. Grease 9 by 13 by 2-inch pan.
4. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into rounds.
Leopold's Kafe's Cucumber Radish Salad
o 7in. plate
o European seedless cucumbers
o Yogurt dressing (See condiments ect.)
o Toasted walnuts
o Lemon-honey oil
Slice cucumbers on the mandoline skin on. Toss generously with kosher salt and press in a perforated hotel pan with a fair amount of weight on top. Cucumbers should come out crisp and a little salty. Toss with some yogurt dressing and black pepper to taste. Salt only if needed! Make a small pile of frissee in the middle of the plate to add some height to the dish. Pile a neat mound of salad to resemble a pyramid and decorate around with slice radishes (held in water) like a Christmas tree. Sprinkle with crushed walnuts, top with some fresh dill peluche and drizzle some of the lemon-honey oil around.
Jumbo Lump Crab Cakes
It is important to pick over the crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.
o 1 lb. Jumbo Lump Crab Meat
o 1/3 cup Mayonnaise
o 1 tblsp Water
o 2 tsp Old Bay Seasoning
o 1 tblsp Dijon Mustard
o 1 tblsp Chopped Parsley
o 4 Saltine Crackers
1. Pick the crab meat over to remove excess shells and cartilage.
2. Combine the mayo, Old Bay, parsley, mustard and water until smooth.
3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
4. With your hands, break up the saltines into crumbs and mix into the crab mixture.
5. Form into four patties and pan-fry, or broil the cakes until golden brown.
o 1 ½ cup all-purpose flour, sifted
o 1 teaspoon baking powder
o ¼ teaspoon coarse salt
o 1 ½ cup (1 stick) unsalted butter, at room temperature
o 1 cup granulated sugar
o 1 large egg, at room temperature
o 2 large egg whites, at room temperature
o ¼ cup whole milk, at room temperature
o 2/3 whole fresh or frozen strawberries, thawed and pureed
o 1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees
2. Fill a 12 cup cupcake pan with cupcake liners
3. Whisk together flour, baking powder, and salt. Set aside.
4. Add vanilla and strawberry puree to milk and set aside
5. In standing mixer, cream butter on medium-high speed until light and fluffy
6. Gradually add sugar and continue to beat until fully incorporated and fluffy
7. Slowly add egg and egg whites and mix on medium speed until blended
8. With mixer on low speed, add half the flour mixture until just blended
9. Add milk mixture and mix just until blended
10. Add remaining flour mixture and mix just until blended. Scrape down bowl to make sure entire mixture is smooth.
11. Divide batter between 12 cupcake cups and bake for 23 - 25 minutes or until tops are just dry to the touch
12. Cool cupcake pan on wire rack. Once cool, cupcakes can be turned out and frosted.
Sprinkles Strawberry Frosting (Generously frosts 1 dozen):
o 8 oz (2 sticks) unsalted butter, slightly cold and firm
o 1/16 tsp kosher salt
o 3 ½ cups confectioners sugar, sifted
o 1 teaspoon vanilla
o ½ tsp pure vanilla extract
o 3 tbsp pureed strawberries (use all-natural frozen strawberries that have been thawed and pureed until totally smooth)
1. Beat butter and salt on medium high speed until light and fluffy
2. Reduce speed and gradually add confectioner's sugar and beat until incorporated
3. Add vanilla and strawberry puree and mix on medium low until blended. Do not overmix, or the frosting will incorporate too much air. The consistency should be dense and creamy, like ice-cream