Sunrise Chef: Mark Prostko
Chef Mark Prostko of Jessica's Tearoom and The Weaversville Inn joined 69 News at Sunrise with some unique creations showcasing upcoming events at the restaurant. A Cinderella Tea is being held April 6th. In mid-April the restaurant will have actors from the Guild of St. George from Virginia for a "Titanic Dinner". It will feature a six course meal!
CINNAMON TOFFEE CRUNCH SCONES
3 Cups All Purpose Flour, Sifted
2 tsp. Baking Powder
½ cup granulated sugar
½ tsp salt
1 ½ tsp Cinnamon
½ cup butter, diced
4 ozs cinnamon chips
4 ozs heath bar toffee pieces
½ cup heavy cream
Preheat oven to 350 degrees.
Combine first 5 ingredients in a bowl of electric mixer. Process until all ingredients are combined. Add butter, process until mixture looks like coarse meal. Add cinnamon chips and toffee, mix to combine. Blend cream and egg in separate bowl; add to flour mixture, process until just blended. Turn out onto floured cutting board, knead lightly, and roll out to ½ inch thickness, cut into desired shapes, place onto parchment paper lined sheet tray and bake for approximately 20-22 minutes.
3 large lemons, zested and juiced
1 cup of sugar
½ cup butter, melted
Place sugar and lemon zest in bowl of food processor, process until combined. Add lemon juice and eggs, process until smooth. Slowly add butter to mixture, pulsing as you go. Place mixture in top of double boiler, cook over simmering water until thick and sugar has dissolved, about 10 minutes. Remove from heat and chill completely before serving. Mixture will continue to thicken as it cools.
Lemon Curd recipe taken from Paula Deen on the Food Network.
BEER CAN CHICKEN WITH DIRTY BIRD RUB
• 1 tablespoon dark brown sugar
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 4- to 5-pound chicken, rinsed and patted dry
• Soybean salad oil
• 1 12 ounce can beer, Yeungling Lager
• Hickory Wood Chips
1. Build a charcoal fire. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with salad oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
2. Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Place wood chips in small heavy pan on burning charcoal. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity end of the chicken over the beer can.
3. Close the grill lid and cook the chicken and allow chips to smoke. Roast and smoke chicken until smoke subsides, about 40 minutes To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Place in preheated 350 degree oven for approximately 40 – 50 minutes. Until temp reads 145 in breast meat and 165 F in the leg. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken cool. Cool enough to pull the meat by hand.
4. Make 2 quarts of chicken gravy using 1.5 qts of chicken stock and 1 pint of milk. Season with salt, pepper and thyme.
5. To the gravy add sauteed vegetables. 5 stalks of celery large diced, 1 med onion, large diced and 2 medium carrots, large diced. Stir in pulled chicken meat. Return the gravy to a simmer, stir and ladle over waffles.
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