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The Beer Cheese Fondue was a big hit during "Cooking with your Concierge". Wow guests at your next event with the recipe below.
Beer Cheese FondueIngredients:
For Dipping: Be creative and have fun! We selected the following...
Directions:
Combine cheeses in a bowl with flour. Add beer to a heavy bottomed pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer fondue to warm fondue pot.
The Cottages at Cape Kiwanda have been hosting several evening events for Cottage owners and guests of the Inn at Cape Kiwanda, Shorepine Vacation Rentals, Stimulus Espresso Cafe, and the Pelican Pub & Brewery. Locals and folks visiting your little beach town are also welcome to stop by to check out the beautiful Cottages. It's a very interesting way to find out where people are from and what brought them to Pacific City. One thing is certain - they are having an excellent time!
Please feel free to drop by daily from 4pm to 6pm to see what's going on. Here's what we have planned:
Monday: Baking with your Concierge
Tuesday: Pelican beer tasting
Wednesday: Wine tasting with Twist Wine Co.
Thursday: Cooking with your Concierge
Friday: Pelican beer tasting
Saturday: Coastal Cooking with Mary
Sunday: Wine tasting with Twist Wine Co.
A recent Monday 'Baking with your Concierge' created a delicious coffee cake and we thought it would be fun to share the recipe as demonstrated by Jerri Hansen & Shae Lambert.
Sour Cream Coffee CakeCoffee Cake
Streusel
Glaze
Preheat the oven to 350 degrees. Spray a 10-inch tube pan with pan spray.
For the streusel, place the brown sugar, flour, cinnamon, salt and butter in the bowl of an electric mixer fitted with the paddle attachment; mix until it forms a crumble. Stir in the walnuts, if desired, and pour into a separate bowl.
In the same bowl for the cake, cream the butter and sugar for 4 -5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed. Spoon half the batter into the tube pan and spread it out with a knife. Sprinkle with 3/4 cup of the streusel. Spoon the rest of the batter into the pan, spread it out gently and scatter the remaining streusel on top. Bake for 45 - 50 minutes, until a toothpick inserted comes out clean.
Let cool on a wire rack for at least 20 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle over the cake with a spoon.
-Adapted from Ina Carten, Barefoot Contessa
Join us to celebrate the beginning of 2012 at the Pelican Pub & Brewery with a special 3-course dinner, live entertainment by The Ted Vaughn Blues Band, and a Pelican beer toast at midnight. 6pm until midnight. $50 per person. Reservations required. Purchase tickets online, or contact Courtney at 503-965-3674.
Appetizer:
Oysters with Saison du Pelican Mignonette
Four Goose Point oysters on the half shell, served raw or broiled with a Saison du Pelican mignonette
Choice of one entree:
Pacific Snapper with Saffron Sauce
Pan seared local Pacific Snapper served with a fingerling potato, fennel, leek and blood orange hash, finished with a saffron butter sauce
Airline Chicken with Romesco Sauce
Oven roasted airline chicken breast with sauteed mushrooms, shallots, sweet potaotes, and fennel served with Spanish romesco sauce
Butternut Squash and Mushroom Lasagna
Hearty lasagna filled with butternut squash, mushrooms, spinach, hazelnuts and a goat cheese cream cheese sauce
And for dessert:
Tsunami Stout and Hazelnut Chocolate Tart
A rich chocolate ganache tart with Tsunami Stout and hazelnuts served with a Stormwatcher's Ale whipped cream.
Spiced Rum Sweet Potato Pie
Ingredients:
1 single layer pastry shell from your favorite recipe
15 oz sweet potatoes, pureed
1 c heavy cream
1/3 c sour cream
2 ea eggs, large
3/4 c sugar
3-1/2 T spiced rum
1 t cinnamon, ground
3/4 t ginger, ground
1/4 t allspice, ground
1/4 t salt
Preparation:
Preheat oven to 375 degrees F with rack in the middle
Line shell with foil and fill with pie weights. Bake for 20 minutes, or until set. Carefully remove foil and weights. Bake shell until golden brown, 10-15 minutes. Cool shell.
Whisk together the rest of the ingredients and pour into cooled pie shell. Bake until edge of filling is set but it still jiggles slightly, about 45 minutes. Filling will continue to set as it cools. Cool completely and serve with sweetened whipped cream.
You can enjoy other delicious creations this Thanksgiving holiday. The oceanfront Pelican Pub & Brewery invites you to enjoy a special Thanksgiving Day buffet Thursday, November 24th from Noon to 6pm. Cost is $25 per adult and $15 per child*. Please call Courtney at 503-965-3674 to make reservations. View menu. *price does not include beverages or gratuity. 15% gratuity applied to bill for parties of 8 or more.
The Inn at Cape Kiwanda holiday package comes complete with a two-night stay in a Kiwanda Guest Room, two tickets to the Thanksgiving holiday buffet dinner at the Pelican Pub & Brewery, and a $10 Stimulus gift card. Based on availability. Cannot be combined with any other offer. Book Now or call toll-free 888-965-7001.
Love cooking, but not the headache of shopping for the supplies? Did you know the Cottages at Cape Kiwanda offers a grocery shopping service? Enjoy two nights in an ultra-luxurious oceanfront cottage and receive a $50 grocery bill credit. Let the Concierge team help take the stress out of your Thanksgiving holiday. Just provide a shopping list, and they'll deliver right to your cottage door. For new reservations and completed by 12/1/2011. 2 days advance notice required for grocery shopping service. Book Now or call toll-free 866-571-0605.
Stay with Shorepine Vacation Rentals and enjoy a furnished home with plenty of space for the whole family and all the cookware needed to create a Thanksgiving feast of your own. Stay 4 nights and receive a freshly baked, gourmet pie provided by the Pelican Pub & Brewery; choose from mouth watering pecan, warm gooey apple, or the classic favorite, pumpkin! For new reservations and completed by 12/1/2011. 4 days advance notice required for pie type and arrival time. Book Now or call toll-free 877-549-2632.
Crab and Tillamook Cheddar Sandwiches
4 slices sourdough bread or English muffins
12 oz crabmeat
2 cups grated Tillamook cheddar cheese (8 oz)
1/4 cup thinly sliced green onion
4 to 5 tablespoons mayonnaise
Preheat the broiler. Toast the bread slices until lightly browned on one side. Set aside on a wire rack to cool. Keep the broiler on. Pick over the crabmeat to remove any bits of shell or cartilage, and put in a medium bowl with cheese and green onion. Toss to mix, and then add just enough mayonnaise to hold the crab and cheese together; if you add too much, the sandwiches will be soft and soggy. Stir the ingredients until well blended. Spread the crab mixture on the untoasted side of the bread slices and place them on a baking sheet. Broil the sandwiches until the cheese is melted and top is bubbly, 3 to 4 minutes. Makes 4 servings.
Photo of junior dory fisherman Lane Olson holding a Dungeness crab caught off the shore of Cape Kiwanda.
Have you ever explored the tide pools at the north end of the beach at Cape Kiwanda in Pacific City? If you have, you may have encountered beds of large, purplish-black California mussels, the favorite food of the orange, brown or purple sea stars clinging to the rocks below them. In the pools left behind by the outgoing tide, sculpin swim around green anemones, snails graze on the algae and hermit crabs scurry along. The closer you look, the more you see. Three species of chitons, six or more kinds of crabs, barnacles, seaweeds, sponges and nudibranchs (aka sea slugs) all live in the tide pools at Pacific City.
We have a Marine Garden in our “front-yard!” The rocky shore at the foot of our sandstone headland, Cape Kiwanda, is one of seven intertidal areas on the Oregon coast protected by the Marine Garden designation. This means that collection or disturbance of the animals and plants that live there is prohibited. Do come and visit the wonderful inhabitants of this dynamic intertidal world and please be careful where you step!
Bob Straub State Park is one of the many fun exciting hiking trails located in the heart of Pacific City. An approximately one mile, sandy trail takes you from the gathering parking lot all the way down to the spit of the Nestucca River.
Drawings and paintings by J.W. Howard are currently on display at Stimulus Espresso Cafe.
Justin Howard was born in Tillamook County where he continues to live and work. He operates a landscaping business that affords him the luxury to pursue what he says keeps him humble and here at the coast. Surfing! This in turn feeds his creativity and passion to draw and paint.
Justin also works as a conceptual artist for companies such as Wyden & Kennedy, Laika, Hive Fx, and Animationwerks. When working commercially, he draws concept characters and storyboards for advertising.
Justin has a blog at jwhoward.blogspot.com and can be contacted by email at oregonled@yahoo.com.
There will be an artist reception at Stimulus Espresso Cafe Saturday, August 13th from 7pm to 9pm. Stop by to discuss Justin's work and enjoy a cup of Stumptown coffee, a pint of award-winning Pelican beer, or one of many other delicious selections from the Stimulus menu.
The X-Rated liqueur is pink and has French vodka, Sicilian blood orange with mango & passion fruits. It is imported by SKYY vodka.
This Saturday, May 21st, marks the American Lung Association of Oregon’s 21st Annual Reach the Beach bicycling event. Acknowledged as the start of the Oregon cycling season, this fundraiser supports ALAO’s mission to save lives by improving lung health and preventing lung disease.
