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Here at Hodnett Cooper, we’ve long ago thrown out our New Year’s Resolutions and good intentioned diet plans. In our midst, we have Miranda Loehle, also known as The Island Baker.
Miranda has been at Hodnett Cooper Real Estate, Inc for ten years. She’s always loved baking and the rest of us have happily been her new recipe test panel. Famous for her creative cupcakes and mini pies, any one of us can tell you that they are absolutely divine. Miranda recently launched a side business, The Island Baker—now more folks can be a part of our cupcake adventures.
Miranda is a cupcake pioneer, always trying new, daring recipes. On Monday, she came in with six boxes of mini cupcakes—all new recipes that even Martha Stewart wouldn’t think of. Of course, we tried them all.
2. Pistachio & Rosewater: a rosewatercupcake topped with a pistachio cream cheese icing infused with rosewater
4. White Russian: a kahlua infused cupcake topped with a kahlua and crème icing
6. Lavender & Honey: a vanilla cupcake brushed with honey topped with a lavender honey cream cheese icing
8. Oreo: a chocolate sour cream cupcake with bits of oreos topped with a cookies and cream frosting
10. Chocolate Bacon: a chocolate cupcake with bits of bacon topped with a chocolate Nutella buttercream icing
12. Honey & Goat Cheese: a honey cupcake topped with a creamy goat cheese icing infused with honey
Yes, bacon in a cupcake! And it was good.
Miranda gets her inspiration from recipes online, flavors she likes and suggestions from friends and facebook fans. “What I love most about experimenting with flavors is that they are different—in a good way. They are fun, trendy flavors that you have to be adventurous to try, but in the end, you’re glad you did,” says Miranda.
While not all are a home run with everyone, we each seem to have a favorite. “My favorite was when Miranda started experimenting with her ‘IntoxiCakes’ recipes. There were mojito cupcakes, margarita cupcakes and even an Irish car bomb cupcake.”
For years, Hodnett Cooper has been lucky enough to have first dibs on Miranda’s treats. Now the rest of St. Simons Island and Brunswick can order from The Island Baker. Trust us, as her R&D team we can say for certain, they’re delish.
Cooking Time: Seven Hours
Ingredients:
- 4 Tablespoon Butter
- 2 Tablespoon Georgia Gold Virgin Olive Oil
- 2 Pounds of Vadilia Onions (about 7 cups) quartered and separated
- 1 Teaspoon Salt
- 4 Garlic cloves minced
- ½ Teaspoon Crush Roasted Cumin Seeds
- 3 Tablespoon Flour
- 1 Tablespoon Fresh Thyme
- 2 Quart Beef stock, fresh or canned
- CROUTES 12 1″ thick French bread
- 2 Teaspoon Olive oil
- 1 Cup Imported Swiss Gruyere Cheese
- 1/4 cup freshly grated Reggiano Parmesan
Cooking Instructions:
In a crockpot place the butter,the Georgia Gold Virgin Olive Oil, onions, salt, garlic cloves and roasted cumin seeds. Set crockpot on low and cook for six hours or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 5 minutes. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, covered, for another hour. Taste for seasoning and add salt and pepper as needed.
CROUTES: While the soup simmers, make the croutes. Preheat the oven to 325. Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices. To make onion soup, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, sliced Swiss Gruyere, and spread the grated Parmesan cheese on top. Sprinkle the cheese with a little Georgia Gold olive oil. Bake until the cheese is melted on top.
Ingredients:
- 4 Georgia Vidalia onions, diced in large chunks
- 5 tbsp. whole butter
- 1/2 cup heavy cream
- salt and white pepper, to taste
- 1 Teaspoon of fresh thyme
As desired:
- smoked bacon
- chives
- Brie grilled cheese sandwich
Cooking Instructions:
Nothing says springtime in Georgia, or in your frying pan, like a fresh Vidalia onion. The 2012 Vidalia season officially opened April 12, when the state’s growers began shipping the first batches of the sweet bulbs to eager retailers. Which means they should be showing up in stores around the country any day now. Simmer Georgia Vidalia onions and thyme in butter over very low heat in crockpot for at least five hours. Add to a blender, and puree until smooth; add heavy cream to taste. Season with salt and white pepper. If desired, garnish bowl with smoked bacon, chives, and triangles of Brie grilled cheese sandwich.
Total Time: 35 minutes
Serves: 4
Ingredients
- 4 lemons
- 1 quart vegetable stock
- 4 fresh bay leaf
- 1 tablespoon whole black peppercorns
- 1 tablespoon yellow mustard seeds
- 1 teaspoon celery seeds
- 2 large egg yolks
- 1 tablespoon chopped tarragon
- 1 tablespoon Champagne vinegar
- Kosher salt, to taste
- Cayenne pepper, to taste
- 1 stick unsalted butter, diced
- 1 pound large Georgia shrimp, cleaned and deveined
What To Do
1. Let eggs and butter get to room temperature
2. Cut 2 lemons in half, then quarter halves. In a medium pot, add lemons, stock, bay leaves, peppercorns, mustard seeds and celery seeds. Bring brine to a boil, then reduce to a simmer. Cover and cook about 30 minutes.
3. Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks, tarragon and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl’s sides with a rubber spatula to ensure even cooking.
4. Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt.
5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice.
6. Divide hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top. Serve with steamed asparagus or artichoke.
A new way to prepare our favorite: Wild Georgia Shrimp!
Ingredients
· 2 pounds ripe tomatoes
· 1 Pound of Georgia shrimp, peeled and deveined
· 3 tablespoons extra-virgin olive oil
· 1 red onion, finely chopped
· 3 garlic cloves, thinly sliced
· 1 tablespoon fresh thyme leaves
· 1 oregano sprig
· Pinch chili flakes
· 1 teaspoon sugar
· 1 pound dried angel hair pasta
· 1/4 cup grated Parmesan, plus more for garnish
· 1/4 cup chopped basil, plus whole sprigs for garnish
Directions
Bring a large pot of water to a boil and prepare an ice water bath.
Cut a small “x” on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath.
Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.
Heat a large sauté pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the shrimp, onions and garlic and sauté for 2 minutes. Remove shrimp and set aside. Add the thyme leaves, oregano sprig, and chili flakes and sauté until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly, about 15 minutes. Add the shrimp back in the last five minutes of this process.
Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
This saffron grilled goat cheese and basil stuffed chicken is an easy and quick grilling recipe. Even easier if you are like me and grow your own basil.
Ingredients
- 3 boneless skinless chicken breasts
- 1/2 cup of crumbled goat cheese
- 1 Small Vidalia onion diced
- Pinch of Saffron threads
- 2 – 3 tablespoons of fresh basil chopped fine
- Kosher salt
- Ground black pepper
Directions
Create a “pocket” in the chicken breasts by slicing them length-wise, but not all of the way through. We don’t want to butterfly the chicken, just create a large pocket to hold our gooey goat deliciousness.
Mix the goat cheese, Vidalia onion, saffron threads and basil together in a bowl and divide into 3 equal portions. Stuff the pocket on each chicken breast with a portion of the stuffing. Roll up your sleeves and use your hands to work the stuffing into the pockets and then press the ends together on the chicken to seal the pocket.
Rub the outsides of the chicken breasts with Kosher salt and fresh ground black pepper.
Light the grill on high. Place the stuffed chicken breasts on the grill and grill direct for about 6 minutes per side or until the chicken is cooked all the way through.
Serve and try to resist the urge to lick the excess stuffing off your plate…
Crab Cake Ingredients
- 16 ounces lump crab meat
- 1/4 cup finely diced celery
- 1/4 cup minced fresh chives
- 1/4 cup mayonnaise
- 1 large egg
- 2 teaspoons Dijon mustard
- 1/4 teaspoon hot sauce
- 1 1/4 cups panko (see notes) or fine dried bread crumbs
- Saffron Aioli (recipe follows)
- Fresh chives, rinsed and cut into 1-inch lengths
Preparation
- Sort through crab and discard any bits of shell.
- In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well trying not to break up lump crab.. Add crab and 1/4 cup panko; stir gently just to mix.
- Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 6 to 8 cake. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.
- Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Saffron Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
Saffron Aioli Ingredients
- Tiny pinch saffron threads, about 20 strands
- 1 1/2 tablespoons warm water
- 2 large egg yolks
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- 3/4 cup “Georgia” extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
Preparation
In a small bowl, soak the saffron threads in the warm water for 20 minutes. In a deep bowl, combine the egg yolks, garlic, and salt, and whisk to combine. Very slowly, dribble in the olive oil, whisking all the time. You can add the oil a bit more quickly after about half has been absorbed, but go very slowly at first or the mayonnaise may “break.”
Add the saffron and its soaking water, then use the lemon juice to swirl around in the saffron-soaking bowl to catch any remaining saffron essence. Whisk the lemon juice into the aioli. Add a few grinds of pepper. The aioli should be made at least 4 hours before using, and will keep, refrigerated, for up to 48 hours.
The Darien Waterfront Wine & Gourmet Shop is located in the Shops at 107 Broad Street in historic district of downtown Darien, Georgia. They have a wide variety of wine, beer and cheese.
While you are in the store picking out a wine, don’t forget to check out their selection of gourmet food, including Buckhead Certified Angus Beef Steaks, Alaska Wild Caught Salmon, Bahamian or Maine Lobster Tails, New Zealand Rack of Lamb, Center Cut Pork Chops, Ashley Farms All-Natural Chicken, and other fine meats. Their grocery selection also includes locally caught Georgia Wild Shrimp, along with Georgia made Sweet Grass Dairy Cheese and Sugar Marsh Cottage Gourmet Chocolates. Most of their offerings are top-of-the-line and on the expensive side. The Sweet Grass Dairy Cheese is one of our favorites. It is fine hand crafted brie cheese made in Thomasville, Georgia.
Directly behind the store is the Waterfront Wine Bar with a beautiful view of the Darien River. It is open from 5 to10 every Friday and Saturday night. Enter through the Wine Store, then sit down and enjoy a beer, a glass of wine, along with an hors d’ oeuvre or desert while you watch the boats go by and the sun set over the river. Their wine & beer list includes an assortment of red & white wines from around the world, either by the glass or by the bottle, import & domestic craft beers, and sparkling & dessert wines. Pair one of them with an antipasto plate, artisan cheese plate, crab cake plate, or a dessert plate. There may even be live music at times!
Be sure to sign up for their email list for notice of special events and wine tastings.
Georgia Olive Farms, an agricultural cooperative formed in 2009, in Lakeland, Georgia is the leading East Coast producer and marketer of olive trees and Georgia Olive Farms Extra Virgin Olive Oil. In 2011, Georgia Olive Farms conducted the first commercial harvest of olives east of the Mississippi River since the late 1800s. The olives harvested were pressed into extra virgin olive oil, which is marketed under the Georgia Olive Farms label. Right now there is a very limited supply of the 2011 harvest of the Chef’s Blend of Georgia Extra Virgin Olive Oil. Georgia Olive Farms is working with farmers and investors to provide sustainable, locally produced olive oil to east coast consumers.
The efforts of Georgia Olive Farms should result in a significantly reduced carbon footprint for olive oil consumed on the east coast. Each year, Georgia Olive Farms will be the first to harvest olives in the United States and can provide the very freshest olive oil to U.S. consumers, especially on the east coast.
While most may assume that growing olives in South Georgia is a radically new concept, south Georgia olives are, in reality, a tradition older than our nation. In archeological excavations of 16th century Franciscan settlements from Florida up through Georgia, olive pits have been found. Also, in the early 18th century, British settlers arriving to St. Simons Island, Georgia found olive trees growing alongside oranges near the lighthouse. These olives were most likely brought to the new world by Spanish explorers as far back as 1526. It is known that Spanish explorers sailed with olives aboard, and they are attributed with introducing the sour orange to the east coast of America.
Olive Affairs is located in the downtown historic district of Darien, Georgia at 106 Broad Street. Olive Affairs features fine gourmet olive oil, vinegars and other olive-related products. They also carry a very limited supply of “Georgia Liquid Gold” which is a 2011 harvest of a chef’s blend extra virgin olive oil from the Georgia Olive Farms in Lakeland, Georgia. They also sell their Award Winning Gourmet Olive Tapenade, Vegan Olive Tapenade, Italian Olive Oils, Gourmet Modena Aged Balsamic vinegars, muffaletta sandwiches, breads and much more. Next time you are in Darien, stop by and check out this very unique shop.
