Epicurean Charlotte

Food & Wine Magazine

CHRONICLING THE JOYS OF FOOD AND WINE IN THE CHARLOTTE METROPOLITAN REGION

July/August Recipes

Recipes as Cool as a Cucumber

Downtown Daiquiri
courtesy Kindred Restaurant

ingredients:
• 1.25 oz white rum
• 1 oz coconut water
• .75 oz fresh lime juice
• .5 oz pineapple gum
• .5 oz agave (1:1)
• mint leaves (for garnish)
• cucumber (for garnish)

Combine all ingredients. Shake well and strain over ice. Serve with cucumber strip garnish and beautiful mint sprig.

 

Stuffed Mushrooms
executive chef Alex Jenkins • Oak Steakhouse Charlotte

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ingredients:
• 12 button mushrooms, stem off
• 6 oz cream cheese
• 2 oz goat cheese
• 3 oz spinach, blanched and chopped
• ½ c panko bread crumbs
• ½ tsp red pepper flakes
• 2 cloves roasted garlic, puréed
• ½ c Parmesan cheese
• 1 tbsp chopped parsley
• 1 tsp salt & pepper

Place the blanched chopped spinach, Parmesan cheese, roasted garlic purée, red pepper flakes, cream cheese, and goat cheese in a large bowl. Combine with a mixer until smooth and place into a piping bag. In a small mixing bowl, combine the panko bread crumbs, Parmesan cheese and herbs. Pipe the mushrooms with the mix and top with the breadcrumb mixture. Bake at 350oF for 22 minutes and serve.