Silver Thatch Recipe Archive Recipes from our Newsletters and popular demand Asian Chicken Salad Buttermilk Biscuits Cherry Almond Granola Chocolate Walnut Squares Cioppiono Base Cream Scones Gingered Spring Carrot Soup Indonesian Peanut Soup With Mango Johnnycakes With Chesapeake Bay Crab Maple Vinaigrette Rhineland Potato Salad Silver Thatch Breakfast Sausage Silver Thatch Thai Green Curried Shrimp Sourdough Waffles Spicy Thai Steamed Mussels Sugar Cured Salmon Sweet Onion Soup With Croutons and Gruyere Terri's Toffee Warm Pecan Tart Watermelon Gazpacho     Asian Chicken Salad Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       4                                                         chicken breast halves, skinned, boned and grilled       1                   can                                water chestnuts (8 oz can), drained and sliced       3                                                         green onions with tops, chopped     1/4                 cup                                 sesame seeds, toasted     1/3                 cup                                 sliced almonds, toasted       3                  ounces                           rice noodles, deep fried      1                   can                                 mandarin oranges, drained      1                                                          medium head iceberg lettuce, shredded -----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------    Tamarind Dressing      4                   Tablespoons                 sugar      4                   Tablespoons                 cider vinegar      1                   teaspoon                        salt     1/2                 teaspoon                        pepper    1 1/2              Tablespoons                   tamarind concentrate       2                  teaspoons                      sesame oil       2                  Tablespoons                  water       1                                                           clove garlic, minced   In large bowl, mix together chicken, water chestnuts, green onions and sesame seeds. Pour Dressing over chicken mixture; toss gently to mix well. Refrigerate salad until chilled, about 2 hours.   At serving time, mix chicken mixture with almonds, rice noodles, oranges and lettuce. Buttermilk Biscuits Servings  : 12   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       4       cups all-purpose flour       4     teaspoons baking powder       1     teaspoon baking soda       2     teaspoons salt      14     tablespoons butter, chilled or frozen    2 1/4       cups buttermilk, cold  Preheat oven to 425F.  Whisk dry ingredients together in large bowl.  Place about half the dry ingredients in a food prcessor with the butter and pulse until mixture resembles coarse crumbs.  return to the dry ingredients bowl.  Make well in center and pour in buttermilk.  Stir just until combined.  Turn onto floured board and pat into rectangle.  Fold in thirds.  Turn and flatten back into rectangle.  Repeat 2 more times.  Roll out 1/2" thick on floured board.  Cut biscuits using 3" biscuit cutter.  Transfer to baking sheet.  Press thumb indent into each biscuit.  Brush tops with buttermilk.  Bake approx 15 minutes, until golden brown. Cherry Almond Granola Servings  : 20   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       4                     cups                             rolled oats       2                     cups                             unsweetened coconut meat, shredded       2                     cups                             sliced almonds    1 1/2                  cups                             dried cherries, chopped      1 /2                  cup                               canola oil       2/3                  cup                               honey       2                     teaspoons                   ground cinnamon   Preheat oven to 300F. Toss oats, almonds and coconut together in a large bowl. Pour oil and honey over oat mixture. Add cinnamon and stir until well coated. Pour into a sheet. pan and bake stirring occasionally for 30 minutes. Stir in cherries and continue to bake until mixture turns a nice even brown, about 10 more minutes. Remove from oven and allow to cool. Store in airtight container. Chocolate Walnut Squares Servings  : 16   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------        6                 ounces                           semisweet chocolate chips        6                 ounces                           butter, chunks        3                 Tablespoons                 dark rum        4                  large                              eggs, separated      3/4                 cup                                sugar        3                  ounces                          walnuts, coarsely ground        1                  ounce                            sifted all purpose flour      1/4                 teaspoon                      cream of tartar   Melt chocolate and butter in double boiler and remove from heat. Beat yolks with 2/3 of sugar until pale and thick. Stir into chocolate mixture with nuts and flour. Beat egg whites and cream of tartar together to form soft peaks. Add remaining sugar and beat until medium firm. Fold into chocolate mixture and pour into greased and parchment lined pan. Bake 375F approximately 35 minutes until toothpick comes out with moist crumbs. Each serving is 2" square. One recipe is 8"square pan. Cioppiono Base Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       1/4                 cup                              green pepper, chopped        2                   Tablespoons              onion, finely chopped        1                   clove                            garlic, minced        1                   Tablespoon                 olive oil        2                   cups                             crushed canned tomatoes        1                   cup                                tomato sauce       1/2                 cup                               dry red wine        3                   Tablespoons               fresh parsley, snipped      1/2                  teaspoon                     salt      1/4                  teaspoon                     dried oregano, crushed      1/4                  teaspoon                     dried basil, crushed                                                                   dash pepper In a saucepan, sweat green pepper, onion, and garlic in oil. Add remaining ingredients, bring to a boil. Reduce heat and simmer 20 minutes. Used as a base for addition of seafood for Italian shellfish stew.  Cream Scones  Servings: 6 Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       9                  ounces                               cake flour        2                  teaspoons                          baking powder        2                  ounces                                sugar      1/2                 teaspoon                            salt        2                  ounces                                butter        2                                                              eggs        4                  ounces                                cream       Combine and stir until dough just holds together. Do not overmix. Turn the mixture out onto a table and turn the dough over onto itself 5-8 times.   There should be visible bits of butter and flour.   Pat or roll out the dough to approximately 1 inch thick and cut into desired shapes. Brush with cream, sprinkle with sugar and at 425F for approximately15-20 minutes or until golden brown. Gingered Spring Carrot Soup Servings  : 25   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       3                  ounces                          fresh ginger, peeled      4                   pounds                          medium carrots, diced      1                   bunch                            celery, diced      2                                                         medium yellow onions, diced    1/2                  pound                           butter                                                                 salt and pepper, to taste                                                                 water, to cover Bring all vegetables to boil in pot covered with 1" of water. Simmer until tender. Puree in blender, adding butter to puree in last batch. Each serving is 5 ounces. Indonesian Peanut Soup With Mango Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------                                                                      Soup Stock        1                  can                                  coconut milk        1                                                          mango, peeled and diced        1                 medium                            yellow onion, diced        2                 teaspoons                       coriander      1/3                teaspoon                         cayenne       2                  cloves                               garlic, peeled and chopped       1                  finger                                fresh ginger, grated       1                 pod                                    cardamom Remaining Ingredients       1                 cup                                     heavy cream     1/2                cup                                     water     1/2                cup                                     peanut butter       1                 Tablespoon                       cilantro, chopped   Add soup stock ingredients to a medium size soup pot and bring to a boil, reduce heat and simmer for 1/2 hour. While stock is simmering, blend cream, water, and peanut butter in a food processor until well mixed. Remove stock mixture from stove and blend in food processor. (be careful, stock is hot) Strain stock mixture into peanut butter mixture and discard remaining pulp. Stir well and reheat over medium heat, stirring constantly so mixture does not stick. Bring to boil. Serve immediately, garnished with cilantro. Johnnycakes With Chesapeake Bay Crab Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------                                                                    Crab Mixture        8                 ounces                            fresh blue crab meat      1/4                cup                                  mayonnaise      1/3                cup                                  fresh chives, chopped      1/2                small                               red onion, chopped      1/4                cup                                  chopped celery     1 1/2              Tablespoons                  fresh lemon juice ----------                                                                     Johnnycakes     1 1/3              cups                                whole milk     1 1/3              cups                                water       7/8                cup                                 stone ground corn meal        1                  Tablespoon                   butter      1/2                 teaspoon                       salt   Crab Mixture----Mix all ingredients gently to blend. Season with salt, pepper and Old Bay. Cover and refrigerate.   Johnnycakes----Bring milk and water to boil in heavy saucepan. Whisk in corn meal, then butter and salt. Remove batter from heat, let stand 10 minutes stirring occasionally. Drop by tablespoons onto lightly oiled medium hot griddle, spreading out cake with back of spoon. Cook 2 minute, flip, cook 1 minute more. Transfer to prepared baking sheet, cool and cover. Can be made 8 hours ahead and rewarmed in 350F oven, 7 minutes.   Put cake on plate and top with crab mixture. Garnish with basil olive oil and chive sprigs.  Maple Vinaigrette Servings  : 1 1/2 cups   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     1/2                   cup                              pure maple syrup      1/4                   cup                              chopped shallots       1                Tablespoon                     dijon mustard       1                Tablespoon                      fresh rosemary, chopped       3                Tablespoons                    Champagne wine vinegar       1                Tablespoon                      fresh lemon juice       1                      cup                              canola oil                                                                    salt and pepper to taste       Combine all ingredients and mix in a blender Rhineland Potato Salad  Servings  : 8   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       1/2                pound                           bacon, diced        3/4                  cup                              onion, chopped        1/3                  cup                              green pepper, chopped         6                    cups                            potatoes, cooked and cubed       3/4                   cup                              mayonnaise       1/3                   cup                              pimento, chopped       1/4                   cup                              prepared mustard        2                Tablespoons                   sugar        1                 teaspoon                        salt      1/8                teaspoon                        pepper Cook bacon, onion, and green pepper until bacon is crisp; drain. Add remaining ingredients and toss lightly.   Heat slowly in pan or in foil on grill until hot. Delicious served hot or cold. Silver Thatch Breakfast Sausage Servings  : 3 pounds   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     2 1/8             pounds                          pork shoulder, fat included      1/16             cup                                 kosher salt      1/16             cup                                 ground black pepper      1/16             cup                                 dried sage      1/8               Tablespoon                   red pepper flakes      1/8               Tablespoon                   fresh nutmeg      1/2               Tablespoon                   dried thyme      3/8               Tablespoon                   dried marjoram      1/8               teaspoon                       ground cloves      3/8               Tablespoon                   dried coriander leaves      1/4               pint                                  ice water   Keep mixture cold at all times. Grind meat through 1/8 inch plate. Combine all other ingredients except water and knead into ground pork. Knead in water. Stuff into medium hog casings or form into 1 lb. chubs. Can be frozen for 3 months. Serving is 1/8 pound. Silver Thatch Thai Green Curried Shrimp   Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     5                    medium                         cloves Garlic, finely minced     1                    can                                 coconut milk (13.5 fl. ounces)     1                    quart                               chicken stock     1                    Tablespoon                   green Curry Paste     1                    Tablespoon                   fish sauce     1                    Tablespoon                   sugar     1                    cup                                 scallions, thinly sliced     1                    cup                                 tomatoes, concasse     1                    pound                            medium shrimp (21-25)     1                    cup                                Chinese rice noodles, fried     1                    bunch                            cilantro, washed and dried   Combine all ingredients except scallions, tomatoes, shrimp and rice noodles in saucepan.   Bring to hard simmer over medium heat. Cook until liquid is reduced by about half. (flavors will become stronger as the liquid cooks down.)   Peel and de-vein shrimp. Sauté with a little butter or olive oil until shrimp is cooked through.   To concasse tomatoes, peel, cut in half, scoop out meat and seeds and discard. Dice flesh and set aside   To serve, place 3 to 4 shrimp in a bowl and spoon curry broth over. Garnish with scallions, tomatoes, rice noodles, and a sprig of cilantro Sourdough Waffles   Servings  : 8   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     3/4     cup warm water      3  teaspoons dry yeast      3    cups milk, warmed     3/4    cup butter, melted    1 1/2  teaspoons salt    1 1/2  teaspoons sugar       3    cups all-purpose flour       3 eggs     3/8  teaspoon baking soda   Use a rather large mixing bowl -- the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. You can use a hand rotary beater to get rid of the lumps. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Spicy Thai Steamed Mussels Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------      2 1/2             pounds                         mussel, whole       1/3               cup                                fresh lime juice     13 1/2           ounces                          coconut milk, unsweetened       1/3               cup                                dry white wine      1 1/2            Tablespoons                 Thai red curry paste      1 1/2            Tablespoons                 minced garlic        1                Tablespoon                   fish sauce        1                Tablespoon                   palm sugar (or half brown and half granulated)        2                cups                               fresh cilantro sprigs                                                                  lime wedges, for garnish   Scrub mussels well and remove beards. Squeeze limes. Combine in an 8 quart kettle with coconut milk, wine, curry paste, garlic, fish sauce, and sugar over high heat and boil 2 minutes, stirring constantly. Add mussels, tossing to combine. Cook, covered, stirring occasionally, until opened, 5 to 8 minutes. (Discard any unopened mussels). Chop cilantro and toss with mussels. Serve with lime wedges and croutons toasted with sesame oil. Sugar Cured Salmon Servings  : 12   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------      1/2               teaspoon                       nutmeg, grated        1                 cup                                 sugar    1 1/2              teaspoons                     dry mustard      1/4               teaspoon                       ground cinnamon       2                  Tablespoons                 paprika       1                  Tablespoon                   cocoa powder       1                   cup                                chili powder     1/4                 cup                                ground cumin       2                  Tablespoons                 black pepper     1/2                 cup                                kosher salt       1                   teaspoon                       five-spice powder Mix all ingredients. Cover salmon pieces with mixture for 15 minutes. Pan sear salmon in oil on both sides. Finish in 400F oven for 6-7 minutes.   Sweet Onion Soup With Croutons And Gruyere Servings  : 6   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------        1                Tablespoon                    Butter      1 1/4            pounds                           Vidalia onions, julienned      1 1/2                                                    garlic cloves, minced        1/2             cup                                  port wine        1                cup                                   veal stock (or beef consomme to substitute)        1                cup                                   chicken stock        1                Tablespoon                     sugar       3/4              Tablespoon                     salt and pepper   Melt butter in large stock pot and sauté onions, garlic, salt and pepper until mahogany in color. Add wine and bring to a boil.   Add veal stock (or consomme') and chicken stock, and bring back to boil. Taste and season as desired.   Ladle into a bowl, add croutons and top with shredded Gruyere cheese. Terri's Toffee Servings  : 1/2 pound (exclusive of optional ingredients)   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------       5                   ounces                          brown sugar, packed        4                   ounces                          butter        2               Tablespoons                    water        1                 teaspoon                         vanilla extract (or other flavoring)      1/4                teaspoon                         baking soda       Utensils needed: Candy thermometer, medium saucepan, aluminum foil covered cookie sheet sprayed with Pam.        In saucepan, bring sugar, butter, and water to a boil and cook until candy thermometer reaches 300F. (reduce heat slightly if mixture threatens to boil over).  Remove from heat and add baking soda and vanilla. Stir to combine.  Pour onto sprayed foil pan.        Optional: sprinkle on toasted chopped nuts, dried fruit, and/or chocolate chips over warm toffee.  Cool completely. Break apart and enjoy. Store in airtight container in cool dry place. Warm Pecan Tart        4                                                           eggs     1 1/3                cup                                light corn syrup       1                     cup                                brown sugar, packed       1/4 cup + 1   Tablespoon                  unsalted butter, Melted       1                     teaspoon                      vanilla extract       2                     cups                              chopped pecans       3                     cups                              pecan halves , approximate      Pastry    In a mixer, using the paddle attachment, combine flour and sugar. Add butter and pulse until mixture is coarse. Combine egg yolks and heavy cream then add to mixture until mixture just comes together. Do not knead dough at this point. Do not overmix.  Portion and wrap securely in plastic wrap. Place in refrigerator to chill.     Roll out chilled dough and place in a tart pan.  Place parchment paper on shell and fill with beans or pie weights.  (Blind) bake at 350F for 20 minutes, remove parchment paper and beans, and return to the oven for another 5 minutes.  Remove and fill.      Filling    Whisk together all ingredients except pecans. Sort pecan halves and set aside the nicest ones. Sprinkle the chopped pecans around the bottom of the pre-baked tart shell, and pour the filling over. Arrange the pecan halves around the top of the pie.   Bake at 350 degrees for about 20 minutes. Check after 10, and then keep an eye on it. Tart will be slightly firm to touch when finished. Watermelon Gazpacho     Servings  : 8   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     1                     quart                              seedless watermelon, diced   1/2                                                           sweet red pepper, diced     1                     cup                                 orange juice     2                     Tablespoons                 extra virgin olive oil   1/4                                                           seedless cucumber, diced   1/2                                                           medium yellow onion, diced  1 1/2                 cloves                             garlic   1/4                                                            jalapeno pepper, seeded and diced  1 1/2                                                         limes, juiced   1/4                   bunch                              cilantro   1/2                   Tablespoon                    salt and pepper         Combine all ingredients in a blender and process by pulsing. Do not overblend. Garnish with pickled watermelon rind. Serving is 6 ounces.  
Don’t miss a thing! Join our News Club to stay up on Specials, Packages & Events! 
3001 Hollymead Dr., Charlottesville, VA 434-978-4686
Check Availability