Yup, biscuits. Perfect biscuits. With just a bit of sugar. And, apple butter. My mouth is watering as I'm typing. The sandwiches were equally good.
At the Indiana State Museum there’s an exhibition on Prohibition. It’s very well done. I’d known a lot about how Prohibition really spawned a lot of the organized crime we have. And, I’d known about the exceptions to the law. But, I didn’t realize how truly ignored the law was until this show. Across the hall was a gallery of Forsyth paintings. My maternal grandmother studied under him. That was fun to see. Then, we went to the Indiana History Center. They have a series of exhibits called You Were There. They take a photo and make it come to life. One was a relief station during the flood of 1913. Five thousand families out of a population of about 233,000 were displaced. We were able to trace the flooding on a map and see that our neighborhood wasn’t impacted but neighborhoods right down the street were. Of course, back then what is now neighborhoods was farm fields and woods. The second photo was a photography studio circa 1904. From there we were going to go see the Georgia O’Keeffe show at the Indianapolis Museum of Art. But, we had a choice of getting to Columbus early enough for dinner with our grandkids or seeing an exhibition that just opened and is going to be there for several months…
The food was wonderful but I've got to say that the highlight of the weekend was watching Bradley score a goal during his hockey game! I was amazed at how many layers it took to get Bradley ready to play!
Stir in the last tablespoon of bourbon after reducing the sauce
Spicy Shrimp Cakes with Corn Avocado Salsa and Remoulade Sauce
For the shrimp cakes:
1 lb medium raw shrimp, shelled and deveined
4 t olive oil
1 small red pepper, seeded and chopped
1 garlic clove, minced
1/4 c thinly sliced green onions (white and green parts)
3 T mayonnaise
1 T fresh lime juice
1 1/2 t hot pepper sauce (I used Chipotle Tabasco)
1/2 t sugar
1/4 t salt
1 large egg
1/4 c finely chopped cilantro
1/4 c panko
1/2 - 1 c panko, mixed with Creole seasoning if you'd like
for the salsa:
1 c frozen white corn kernels, thawed
3/4 c diced, peeled avocado
1/4 c fresh cilantro, chopped
3 T finely chopped red onion
1 T fresh lime juice
1/4 t salt
for the remoulade sauce:
ketchup or chili sauce
Dijon or yellow mustard
dill pickle relish
Mix the salsa ingredients in a medium sized bowl. Set aside to allow the flavors to blend while you make the shrimp cakes. Do the same with the remoulade sauce but pop that bowl into the fridge. This is one of those recipes that I make by tossing things together so I'm not sure of the measurements. I'd guess that I start with about a cup of mayo then add a couple of tablespoons of ketchup, a tablespoon of mustard, a couple of tablespoons of relish and a good dash of the Tabasco and the garlic powder. Once the salsa and sauce are done, it's time to start the shrimp cakes. Process the shrimp in a food processor. You don't want it a complete paste but neither do you want it lumpy. I quit processing when there are still a few quarter inch pieces left. Mix the shrimp with all of the ingredients through the 1/4 c of panko. Heat olive oil to shimmering in a large skillet. Pick up a handful of the shrimp mixture (I'd call it goo, but that's probably not a great cooking term!) and pat both sides with panko. Carefully put it in the skillet, making sure to not splatter the oil. When the first side is brown and crispy. flip the shrimp cakes. I usually use two spatulas to keep from breaking them up. Serve hot with both the salsa and the sauce on the side.
adapted from Great Food Great Beer
Crystallized Ginger Shortbread Cookies with Sautéed Pears, Whipped Cream and Caramel
3/4 lb (3 sticks) unsalted butter at room temperature
1 c sugar plus extra for sprinkling (I skipped the sprinkling)
1 t pure vanilla extract
3 1/2 c all-purpose flour
1 t kosher salt
3/4 c minced crystalized ginger (not in syrup - I get mine at Penzeys)
Preheat your oven to 350 degrees. In the bowl of your stand mixer, mix the butter and sugar just until combined. Add the vanilla and two teaspoons of water and mix that in. Slowly add the flour and salt. Once those ingredients are combined, stir in the ginger. Now, you have a choice. Either wrap the dough and put in the fridge for 30 minutes or roll it into a log then refrigerate it. I chose the easy way - rolling it into a log. If you've done that, you'll not have pretty round cookies because you'll be able to cut the log. If you've done the lump, then you'll need to roll the cookie dough out to 3/8" thickness and cut out circles of 2 3/4" . Whatever you choose, you can next either sprinkle the cookies with sugar or not then bake them until the edges start to brown. That takes about 20-25 minutes.
We served ours topped with pears, whipped cream and caramel. To make the pears, I peeled, seeded and diced them then sautéed them in butter, ginger and nutmeg. When they were about done, I added in some Domain de Cantone ginger liqueur. Once that evaporated, we were good to go.
The whipped cream had a bit of sugar and vanilla added. And, the caramel was goats milk from a wonderful little shop in Pike Place Market.