What’s Happening Today – Feb. 27, 2018
Today on DelmarvaLife –
It might be one of the toughest challenges smokers face, but you need to know you’re not alone. Alyson Lang, a trainer and educator with the state of Delaware’s Tobacco Prevention and Control Program is here to tell us about a smoking cessation program that provides support every step of the way. The Delaware QuitLine number is 1-866-409-1858.
WBOC’s Steve Hammond is here to tell us how business is booming in Wallops — and it’s so much more than rocket launches. We’ll sit down with him to hear how Delmarva’s economy is the one that will benefit.
The film business is booming, too – and you’ll get to see that for yourself, at the Ocean City Film Festival. Delmarvalife’s Sydney Whitfield stops by for a preview, and you’ll soon hear there really is something for every film lover, no matter what genre you prefer. Want a list of the film screening schedule? click here!
Chef Steve Konopelski from Turnbridge Point in Denton is here and he’s making Crêpes with Roasted Blueberry sauce and Sweet Ricotta filling.
50g granulated sugar
75g All-Purpose Flour
Pinch of kosher salt
Zest of one orange and one lemon
3 eggs, room temperature
150 mL milk, room temp
100 mL heavy cream
¼ tsp vanilla bean paste or ½ tsp vanilla extract
Combine sugar, salt, flour, and zests in a food processor and pulse to
Place eggs, milk, cream, and vanilla bean paste in liquid measuring cup and
whisk until combined.
Add liquid ingredients to dry ingredients in food processor and pulse until
smooth and combined. Batter will be very runny.
Strain into clean container and chill for about 30 mins up to overnight.
Use a good clean non-stick fry pan, 8″ to 10″ is best. Heat on stove top at
medium heat until warm. Spray pan liberally with cooking spray. Use a 1 oz
ladle or ¼ measuring cup to pour batter onto the hot pan. Lift pan off of
cooking surface and hold steady with left hand. Using right hand, pour half
the ladle full of batter onto the top center portion of the pan and swirl the
batter counter clockwise, then pour the rest of the batter into the middle of
the pan and shake to cover the entire surface of the pan. (This takes a
couple times to get it right, but do not fear).
Fry batter on medium heat for about 30-45 seconds, until batter is set. Use a
non-stick spatula to loosen the crêpe and flip it over. Fry on reverse side for
about 20 seconds until lightly golden brown. Turn out crêpe onto a sheet of
parchment paper and top with another piece of parchment. Repeat process
until batter is finished.
Crêpes can be used immediately or frozen for up to 6 months. For savory
crêpes, eliminate sugar, zests, and vanilla. Increase salt to ¼ tsp.
Sweet Ricotta Filling
8 oz ricotta cheese
8 oz mascarpone cheese
Pinch kosher salt
¼ Cup powdered sugar
¼ tsp vanilla extract
¼ Cup Heavy Cream
Whip cheeses, sugar, salt and vanilla until well combined. Add heavy cream
and continue to whip until thick.
Roasted Blueberry Jam
1 lb fresh blueberries
Juice or 2 lemons
Zest of one lemon
½ granulated sugar
1 sprig of fresh basil
Place all ingredients in oven safe metal dish. Cover with aluminum foil.
Roast in 350 °F oven for 20 minutes, until blueberries have burst and sugar is
dissolved. Remove from oven and gently stir. Remove aluminum foil and
return to oven or another 15-20 minutes, or until liquid has reduced by half.
Remove dish from oven and remove sprig of basil. Allow to cool completely.
Store in air tight container in refrigerator for up to one week.