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A New Tradition - SHARING HOLIDAY RECIPE FAVORITES FROM AROUND THE LOOP

The Olympic Culinary Loop has rustled up a special selection of holiday recipes to share with our "Taste Tourists". 

Through the years we've been the recipients of creative holiday drinks featuring libations from our local wineries, cideries, and distilleries. And plenty of famous Olympic Coastal Seafood is featured in everything from Big Game appetizers, to warm and savory soups and entrees. We hope you'll save room for dessert as we have a sampling of sweets too! 

Or maybe cookies from one of our bakeries... or discover a NEW favorite holiday dish to serve and share this time of year.

Enjoy!

The Best Blackberry Pie ever! Kate McDermott - Art of the Pie®

Shared by James Beard cookbook finalist - Art of the Pie® - Kate McDermott, live on the Olympic Culinary Loop's CrabFest Chef's Cooking Demo Stage

where she offered culinary encouragement that "Nobody and ONLY eat seafood! We have to balance our diet with a slice of pie!"

Here is the Best Blackberry Pie Ever recipe she shared on stage, along with the back story of how it was inspired.

In late 2007, I was asked by Saveur Magazine if I might share my Blackberry Pie recipe to be included in The Saveur 10th Annual 100 that was published in February of 2008. Saveur calls that issue their “favorite foods, restaurants, drinks, people, places, and things.” So, believe you me, it was a very big deal and a great honor for me to be included.

The picture of my pie was the magazine’s centerfold…

Best Blackberry Pie Ever

 
You can taste and smell the blackberry briar in this pie.
 
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
 
Course: Sweet Pie
Cuisine: American

 Servings: 8

 Author: Kate McDermott-Art of the Pie®

Ingredients

  • 2 1/2 cups plus 1/3 cup flour
  • 9 tbsp.cold butter cut into 8 pieces
  • 8 tbsp. cold rendered leaf lard cut into 8 pieces
  • 1 tsp. kosher salt
  • 6 cups about 1 1/2 lbs blackberries
  • 3/4 cups plus 2 tbsp. sugar
  • 2 tsp. fresh lemon juice
  • A very small grating of nutmeg
  • 1/2 tsp. lemon zest
  • 1 egg white

Instructions

  • Put 2 1/2 cups flour, 8 tbsp. butter, lard, and half of the salt into a large bowl. Using your fingers, blend together until mixture resembles a coarse meal. Sprinkle 10 tbsp. ice-cold water over the mixture; stir gently with a fork until dough comes together. Halve dough; from it into 2 thick discs (my original notes to them called them "chubby" discs), each about 5" wide. Wrap disks separately in plastic wrap; refrigerate for 1 hour.
  • Unwrap 1 dough disk; transfer it to a well-floured surface. Whack it with a rolling pin several times to flatten it out; turn it over and repeat. Roll out dough to form an 11" circle; transfer it to a 9" deep-dish pie pan. (If dough tears and needs mending, dab a little water where it requires patching and "glue" on a piece of dough.) Cover with plastic wrap and refrigerate.
  • Arrange a baking sheet on lower rack of oven; heat to 425F. Put berries, 3/4 cup sugar, lemon juice, zest, nutmeg, remaining flour, and salt into a bowl. Using a wooden spoon, mash gently to make a textured filling; pour into chilled crust; dot with remaining butter; set aside.
  • Beat egg white and 1 tbsp. water together in a bowl; set aside. Roll out remaining dough disk into an 11" circle; cut into 3/4"-wide strips. Arrange strips over pie in a lattice pattern; trim excess dough and crimp edges of pie. Brush crust with egg mixture; sprinkle with remaining sugar. Bake on the middle rack of the oven until crust is just golden, about 15 minutes. Reduce heat to 350F; bake until golden brown and bubbling, about 30 minutes more. Let cool before serving.

 

Notes

In the Fall of 2007 Liz Pearson, Saveur Magazine's kitchen director, emailed these words to Kate after she tested her recipe out..."I can't get over the crust--it's certainly the best one we've ever tested in the kitchen. It will also be the one I use at home from now on! It's rare that we receive recipes that are so delicious and accurate on the first try. I can't thank you enough, Kate!"
 

Chef Dan’s Cranberry Relish - From the Inn at Port Ludlow kitchen to yours!

Port Ludlow's Chef Dan’s Cranberry Relish is SOOOO popular, (they sold out Thanksgiving 2015 with over 200 lucky guests!),  he's been kind enough to share this recipe cranberryrelishIngredients:

  • 1 pound fresh cranberries
  • 2 oranges – zest and save the juice
  • 1 cinnamon stick
  • 2 whole cloves Olive oil
  • 2 cups sugar

Directions: Combine cranberries, orange zest, cinnamon stick, cloves and toss well in olive oil.

Coat entire mixture with sugar. Place mixture on a sheet pan and roast at 450 degrees for 10 minutes. Scrape mixture into a bowl.

Squeeze orange juice over the mixture and serve.

Yum! Better yet, let Chef Dan cook for you!

Book your next year-round feast at the Resort's Fireside Restauranthttp://portludlowresort.com/2015/12/03/from-our-kitchen-to-yours-chef-dans-cranberry-relish/

SHRIMP POSOLE’ RECIPE

Try this hearty, fall soup recipe, and wine pairing.
Shrimp Posole’ Soup
1 Medium Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Jalapeño Pepper
1 Can (7 ¾ oz) El Pato Brand Hot Tomato Sauce
1 Quart Stock – your choice (I usually use chicken, because I tend to have it in my pantry, but you could use seafood or vegetable)
1 Teaspoon Dried Oregano
I Can (30 oz) Hominy – Drained and Rinsed
1 Pound Fresh or Frozen Shrimp (Raw, Peeled & De-veined)
½ Cup Orange Juice
Garnishes: Lime Wedges, Cilantro, Avocado, Green onion
Peel and chop the Onion. Remove the seeds and ribs from the Peppers and chop. In a soup pot, sauté the Onion and Peppers in a little oil over medium heat until softened. To the soup pot, add the El Pato, Stock, Oregano, and Hominy. Cook until the hominy softens and puffs up a little, about 20 minutes. Add the Shrimp and cook until pink. Remove from heat and add the Orange Juice. Serve with Lime Wedges, Chopped Cilantro, Cubed Avocado, and Chopped Green Onions.
Enjoy with Dungeness White Riesling. The fruitiness of the Riesling and the bright acidity tame the spiciness of this soup. Riesling and shrimp are always a good choice!
Order your Dungeness White Here: https://olympiccellars.com/shop-wines/
 
And don't miss any of the additional official October Seafood Month delicious details

Strawberry Cobbler

It's strawberry time in Dungeness! Enjoy these sweet, succulent flavor bombs without fear or guilt because they are ORGANIC. (Tip: Graysmarsh Farm in nearby Sequim is busting with U-Pick Berries!) Strawberries are always on everyone's "Dirty Dozen" list of produce because when they are grown conventionally, they are sprayed within an inch of their lives and all those pesticides and herbicides get absorbed through the fruit's thin skin. You cannot wash them off. Organic strawberries may not look perfect, but they taste perfect and they are chemical-free! Here's an early summer recipe for strawberries: Strawberry Cobbler Strawberry sauce: Slice 1 lb. strawberries. Place in a 1 qt. pan and heat on medium. Add 1-2 Tbsp. honey and bring to a slow boil. Mix a solution of 2 Tbsp. tapioca starch and 1/3 cup cool water. Stir until all tapioca dissolves. Add to the boiling strawberry mixture, stirring constantly to prevent lumping. When the mixture is translucent and thick, remove from the stove and cool. Cake: 2 cups Nash’s soft white wheat flour 2 Tbsp. sugar (can substitute 1 Tbsp. honey) ½ tsp. salt ½ cup butter, cut into flour mixture 1 farm-fresh egg, beaten 1 ½  cup milk 1 tsp. vanilla Heat oven to 350 degrees and grease an  8” x 10” pan. Mix all dry ingredients together. Blend all the liquid ingredients and lightly mix the liquid into the flour mixture. Pour batter into pan, creating a flat surface. Quickly spoon the strawberry sauce on top of the batter and bake on a rack for 35-40 minutes or until a knife comes out clean. Lemon Cream Cheese Frosting: 4 oz. cream cheese at room temp ¼ cup lemon juice 1 tsp. vanilla 1-2 Tbsp. honey Heat cream cheese and honey on low heat until soft and smooth. Remove from the stove and slowly stir in lemon juice and vanilla. Garnish the top of baked cobbler. We thank Mary Wong of Nash's Organic Produce for this delicious recipe.

Hama Hama's Oyster Casserole with Bacon and Shallots

Oyster Casserole

Serves a crowd as an appetizer, or 4 to 6 as a main dish. Feel free to add extra of any particular ingredient, this recipe is forgiving! Be sure to drain the oysters so the dish isn't soupy.   Ingredients: 10 oz to 16 oz shucked oysters, drained and chopped up 1 stick butter 3 shallots, diced 3/4 red pepper, diced 8 oz sliced mushrooms 3 strips bacon, fried and crumbled 1 clove garlic, diced 1 tsp thyme 1 tsp paprika 1/2 tsp nutmeg salt and pepper 1/4 cup flour 1 cup heavy cream 1/4 cup grated Parmesan cheese 1/4 cup homemade bread crumbs, at least   Process: Grease a 9x13 ovenproof dish and preheat the oven to 325 convect bake (350 regular). Melt about 2 tbs butter in heavy casserole. Add shallots and red pepper, saute until shallots are soft. Add mushrooms, oysters, garlic, and saute for 5 minutes. Add bacon bits. In separate pan, melt 2 tbs butter. Stir in the flour. When smooth, add the cream, whisk until boiling and thick. Stir in the cheese. Mix the cheese mixture into the oyster mixture and season with thyme, nutmeg, paprika, salt and pepper. Pour the mixture into the prepared dish, top with the bread crumbs, and dot with remaining butter. Bake for 10 -20  minutes, or until hot and bubbling. If needed, finish under the broiler to brown the bread crumbs. (To make bread crumbs, butter your favorite loaf bread and toast it or bake it until dry and then whirrrr it up in the food processor). Read (and drool!) over more delicious Hama Hama Oyster recipes and tips  

Raise a Glass to the Holidays!

Thanks to Finnriver Farm & Cidery for these two great reasons to celebrate the holidays with Olympic Culinary Loop cheer!

SPIRITED APPLE WINE HOT TODDY

4 ozs hot water
1 oz Finnriver Spirited Apple Wine 1 oz honey 1 dash nutmeg & cinnamon (stick optional) 1 lemon (wedge)
 

A IS FOR APPLE, B IS FOR BOURBON

Into a shaker glass full of ice pour 
1 oz Finnriver Spirited Apple Wine and 
1 oz bourbon
Cover and shake hard until glass is chilled. 
Strain up into a cocktail glass. 
Optional garnish with a citrus peel and/or cinnamon stick to swirl around the glass while you sip. 
We raise the glass to Amy Grondin for this creation!
 
 

Non-Alcoholic Spiced Apple Tea

Ingredients 1 lemon 4 cups apple juice 2 cups water 4 inches stick cinnamon 1 tablespoon whole cardamom pods, crushed 1 teaspoon whole cloves 6 black tea bags (decaffeinated, if desired) 1/4 cup maple syrup Thin apple slices Directions: Use a vegetable peeler to remove strips of peel from half of the lemon; set peel aside. Squeeze juice from lemon. Combine apple juice, water, and 1 tablespoon of the lemon juice in a large saucepan. (Save remaining juice for another use.) For the spice bag, place cinnamon, cardamom, cloves, and the lemon peel strips in the center of a 6-inch square of double-thick 100-percent cotton cheesecloth. Bring corners together and tie with a clean string. Add bag to apple juice mixture. Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat. Add tea bags; cover and let stand 5 minutes. Remove tea bags and spice bag and discard them. Stir in maple syrup. Serve in mugs. If desired, float apple slices on top of each serving. Makes 8 servings.

Coffee, Tea & Coco for Christmas please!

Warm up this winter (or anytime) with these wonder Olympic Culinary Loop drinks. Enjoy!

Spiced Holiday Tea

Star anise, cinnamon, and passion fruit nectar add a special twist to this holiday tea. (Inspired by Grovestreet Brewery & Tea House

Ingredients 2 cups water 3 tea bags (unflavored black tea) 4 star anise 1 3 inch cinnamon stick 1 cup passion fruit nectar 3 tablespoons honey 2 tablespoons lemon juice Directions In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.  

White Hot Chocolate

A cup of this creamy, spicy hot cocoa drink makes coming in out of the cold even more of a treat (Inspired by Tinderbox Roasters & coffee houses)

Ingredients 3 cups half-and-half or light cream* 3/4 cup vanilla-flavor baking pieces or vanilla-flavor candy coating, chopped stick cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon vanilla 1/4 teaspoon almond extract Slivers of vanilla-flavor candy coating (optional) Ground cinnamon (optional) Directions Combine 1/4 cup of the half-and-half or light cream, vanilla baking pieces or chopped candy coating, stick cinnamon, and nutmeg in a medium saucepan; whisk over low heat until vanilla baking pieces or candy is melted. Remove stick cinnamon. Add remaining half-and-half or light cream. Whisk until heated through. Remove from heat. Stir in vanilla and almond extract. Serve warm in cups or mugs; top with slivers of vanilla-flavor candy coating and sprinkle with cinnamon, if desired. Makes 5 (6-ounce) servings.  

Spiced Cappuccino

Enjoy an Italian drink that starts with espresso. If you don't have an espresso machine, you can improvise and brew this coffee in a drip coffeemaker (Inspired by Sunrise Coffee Company!)

Ingredients 1 cup hot brewed espresso 1/4 cup flavored liquid nondairy creamer, such as amaretto, Irish creme, or French vanilla dash ground cinnamon 1/2 cup vanilla ice cream dash ground cardamom Directions Stir together the hot espresso, creamer, and cinnamon in a glass measure. Pour into 2 mugs. Add a scoop of ice cream to each and sprinkle with cardamom. Makes 2 (6-ounce) servings.

Answering the riddle of Anzac (Biscuits) Cookies

  OCL fan  Lexie Rawlins posted an urgent culinary message:

"Could someone please find a cookie called Anczec (sp) I need an address to have some shipped to me. I brought about two dozen home but have run out. Please help me out."

While we sometimes see (and eat!) variations of these cookings at Pane d' Amore bakery we're not aware of any place on the LOOP that bakes up Anzac Biscuits on a regular. These iconic biscuits were originally made to send to the ANZACs (Australian and New Zealand Army Corps) serving in Gallipoli during WWI as part of soldier care packages.

Since they could be made without eggs, and they kept well on the overseas voyage to Europe, they became the (original) energy bar!

YIELD: MAKES ABOUT 3 DOZEN

INGREDIENTS

 

  • 2 cups all-purpose flour
  • 2 cups rolled oats
  • 2 cups sugar
  • 1 cup desiccated coconut
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons Lyle's Golden Syrup
  • 3/4 teaspoon baking soda
  • 1/4 cup boiling water

DIRECTIONS

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.

  2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)

  3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn't crumble). Flatten cookies slightly with the heel of your hand.

  4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

COOK'S NOTE

The dough is very crumbly, but a small ice-cream scoop will enable you to form the biscuits quickly and in a uniform size and shape.

Pistachio Salmon from Lytle Seafoods Oyster Shack

Kathy Lytle of Lytle Seafoods Oyster Shack shares this recipe for the "Best Ever for Salmon!"  (Of course they recommend that you "Come and See Us" for their "still doin' the wild thing":  Alaskan Copper River Salmon and local caught Sturgeon, King Salmon.

Pistachio Salmon 

1 Cup chopped Pistachio nuts
1/2 cup brown sugar
3 Tbsp. fresh lemon juice
1 tsp. dill weed
Mix it up in a bowl, spread over the salmon fillet.  Bake 400, 15-20 min.  Do not over cook!    Delicious!!!!!

Dungeness Crab Cakes - Recipe from Westport Winery

Kim Roberts of Westport Winery shares this seasonal recipe from the coast.  Adding this tip:

"Best paired with Willapa WhitePinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "

 

Crab Cakes 

Finely dice

1 c celery

1 c onion

1 c carrot

1⁄2 c garlic

Saute in garlic butter and cool.

 

In a bowl, mix together:

7 eggs

1 lemon zest and juice

2 T Worcestershire sauce

1-1/2 T parsley, chopped

7 green onion, chopped

2 T salt

2 T Old Bay

 

Combine with the sautéed ingredients and add:

3 lb fresh Dungeness crabmeat, picked over for shells and cartilage

4 cups Panko

Let sit 1⁄2 hour.