Page 18 - The Hunt Magazine - Winter 2019
P. 18

 Michael Majewski, owner of Brandywine Prime in Chadds Ford, has a story to tell about an aromatic downside of fireplace cooking.
1 tsp. of salt
1 tsp. of paprika
2 tbsp. of parsley, chopped
This recipe requires a spider (a cast iron frying pan with three legs) or a deep pan on a cooking trivet. 1. Melt the butter in the bottom of the spider and add the remaining ingredients, except parsley.
2. Heat until the oysters float and the cream is hot (do not overcook).
3. Taste and adjust seasoning.
4. Ladle into bowls and sprinkle on parsley.
Perfect Corn Bread
Serves 6-8
1⁄4 cup of butter
1 cup of flour
1⁄4 cup of sugar
4 tsp. of baking powder 3⁄4 tsp. of salt
1 cup of yellow cornmeal
1 cup of milk 2 eggs
This recipe requires a cast iron Dutch oven and a small pan on a trivet.
1. Cut a piece of greased brown paper to fit the bottom of the Dutch oven. Heat the oven at fireside, then carefully fit the brown paper into the bottom.
2. Melt the butter in the small pan.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cornmeal and whisk again, then add the melted butter.
4. In a small bowl, mix together the milk and eggs and add to the dry ingredients. Mix just until everything is moistened.
5. Pour mixture into the Dutch oven, add the lid, and bake about 20-25 minutes or until an inserted knife comes out clean. 6. When done, remove it from the fire, take off the lid. When cooled, invert on a cutting board and remove paper.
“When I was in the Loire Valley, Prince Poniatowski of Clos Baudoin cooked an excellent duck for us [hearthside] to go with a 1954 Vouvray,” says Majewski. “The wine was bright and an excellent choice with the duck. My only complaint was that me, my colleagues and our luggage smelled like fireplace duck for the next three days.”o
 Fireplace Recipes
Adapted from The Open-Hearth Cookbook
Oyster Stew
Serves 4-6
1⁄4 cup of butter
2 1
pints of oysters with their liquor quart of half & half

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