I have an organic lemon tree in my backyard that yields more lemons than I know what to do with. This recipe adds a hint of ginger for a subtle, yet spicy kick. There is enough sugar in this recipe to keep the lemons tasting tart, but not too sweet. If you like it sweeter, feel free to add more sugar. I also like to dry the lemons out a bit in the oven for a slightly chewy texture.
Candied Lemon and Ginger Slices
1 cup water
½ cup granulated sugar (more if desired)
2 teaspoons grated ginger root
3-4 lemons, cut into thin slices
Powdered sugar, for garnish
Preheat oven to 300 degrees F.
Place water, sugar and ginger in a medium skillet; bring to a boil, stirring constantly, until all sugar is dissolved. Lower heat to medium-low and add lemon slices in 1 layer.
Steep the lemon slices for about 15 minutes, or until the rind is translucent. Carefully remove lemons with tongs and arrange slices in one layer on a baking sheet lined with parchment paper. Bake lemon slices until dried, approximately 30 minutes. Dust with powdered sugar. Store in an airtight container.
Pumpkin Cupcakes Recipe From The Lodge at Torrey Pines
Yields 12 cupcakes
1-4 ounce stick of butter
1 cup sugar
2 whole eggs
1¼ cups all purpose flour
½ cup warm milk
1 cup pumpkin puree
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
Preheat oven at 350 degrees F.
Paddle together butter and sugar until light and fluffy. Add eggs one at a time. Sift together the dry ingredients. Mix together milk and puree. Add dry and milk mixture to butter alternating, ending with the dry ingredients. Bake at 350° Fahrenheit for 10-15 minutes.
Cream Cheese Frosting
16 ounces cream cheese
½ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
4 ounces white chocolate
In a large mixing bowl, paddle together cream cheese and sugar until smooth. Add vanilla extract and cinnamon. (Taste and add more if you have more of a sweet tooth.) Melt white chocolate and slowly add to cream cheese. Once it comes together, stop mixing and frost the pumpkin cupcakes.
Established in 2012, Andrew’s latest venture, ANDREW SPURGIN™, brings his diverse skill sets to consulting work with caterers, chefs, restaurants and hotels. He also creates bespoke events—from concept, styling, menu design and vendor brokering—as well as other related focus areas. Andrew believes in sound community care and often accepts requests to act as host or culinary chair for charitable and gala events. After all, if you live in a community, why not give back to it?
Andrew has designed parties and menus, and overseen the production of events honoring dignitaries and glitterati for the past three decades. He has cooked for three US presidents, Martha Stewart, and at the James Beard House in New York City, among others.
He grew up in London, working in his relative’s restaurant and butcher shop. His aunts introduced him early to the bounty of local purveyors at London’s historic Borough Market, where he also “worked” at a young age. His family moved to San Diego in 1974.
He was chef and baker of one of California’s first handcrafted, on-premise bakery/restaurants. He was director of catering at Southern California’s celebrated Pirets, and at several other respected catering firms. Andrew has consulted and cooked with London’s Mustard Catering Ltd. and has been tutored by the cheesemongers at Neal’s Yard Dairy, also in London.
He has produced and designed menus and events throughout the United States, Canada, England and Mexico.
Andrew regularly lectures to the industry, public and youth audiences too on sustainability, cooking, event design, culinary responsibility and entertaining. His events, interviews and photos have been featured in numerous local and national magazines, radio and TV.
Fondly reflecting back on his English grandparents, Chef Andrew Spurgin remembers wonderful traditional feasts and offers his recipe for Yorkshire Pudding.
1 cup hen eggs
1 cup whole milk, organic
1 teaspoon sea salt
1 cup all purpose flour, sifted twice
1 teaspoon rosemary, finely chopped
¼ cup turkey or beef drippings, strained (may substitute duck fat, bacon fat, lard, or butter)
2 tablespoons cold water
In a large mixing bowl, beat the eggs into the milk with the salt. Add flour to custard mixture and combine, stirring gently until smooth (no lumps). Cover bowl with plastic wrap and allow to rest at room temperature for 1 hour. Pour through strainer and add rosemary.
Preheat oven to 425 degrees F.
Heat a 12-count muffin or pop-over pan in the oven until very hot.
Heat fat, if not liquid. Mix cold water into the custard. Add about a teaspoon of fat into each muffin pan, it should be smoking. Give the custard one quick stir and immediately fill each pan about 1/3 full. Place custard in oven and bake at 425 degrees F. for 15 minutes, then turn down oven to 350 degrees F. for another 10 minutes or until custard is golden brown (do not open oven until fully cooked). Remove from oven and serve immediately with gravy or your favorite jam.
Known for their fresh homemade pasta, Bencotto Italian Kitchen and its “little brother” restaurant next door, Monello, have made a big change this year. Both restaurants are saying arrivederci to normal pasta as they announce they will only be serving organic pasta. After extensive research and taste testing, owners Valentina and Guido selected a supplier in Parma, Italy which offers a large selection of organic flours, certified among the best in the world.
Inspired by Whisknladle Hospitality Owner Arturo Kassel and Culinary Director/Partner Ryan Johnston after their two-week, 1,400-mile road trip through Italy, this innovative 3,750-square-foot restaurant, with an expansive patio and outdoor bar space, puts diners right near the ocean and within walking distance of shopping.
Celebrating its 90th anniversary, La Valencia Hotel, also known as “The Pink Lady,” is a Mediterranean style oceanfront resort in beautiful La Jolla, California.
Located inside this luxury hotel, The MED ocean view restaurant is home to big-league Executive Chef Alex Emery, who offers a dramatic dining experience and mans a kitchen that’s humming with precision in presentation and taste.
In many ways, Emery’s journey is a classic tale of climbing the culinary ladder, learning something special at every stop and adding more and more creativity to his skill level. “When I was 16 years old I started as a dishwasher at the Coronado Cays Yacht club, then moved up as a prep cook,” he told me. “Later, I fell in love with the industry and decided to go to culinary school at the San Diego Culinary Institute.”