Smoked Salmon Pizze
Henry’s Palm Beach
Anthony Sicignano, Executive Chef at the Breakers Palm Beach
Servings: 4 wedges
1 pane bianco or similar flatbread (4” by 6”)
Extra virgin olive oil (EVOO)
¼ cup crème fraîche (recipe below)
12 slices of smoked salmon
12 finely sliced red onion pieces
12 slices of Campari tomatoes, thinly sliced
1 tsp chives, finely sliced
Salt & pepper, to taste
Dill, to taste
Lemon zest, to taste
¼ cup mascarpone cheese
¼ cup sour cream
¾ cup cream cheese
½ lemon, zested
1/8 tsp Tabasco
Salt, to taste
For the crème fraîche, combine all ingredients in a bowl and mix thoroughly. Taste and adjust seasoning if necessary; reserve to the side.
Drizzle flatbread with EVOO and season with salt and pepper. Warm the flatbread in the oven for two minutes at 350° (just warm, do not toast). Remove flatbread from the oven and spread the crème fraîche evenly across entire surface. Layer smoked salmon slices (three in a row), followed by tomato slices (three in a row) and season with salt, pepper, and an EVOO drizzle. Garnish with red onion, chive, and dill. Finish with lemon zest and a touch of EVOO. Cut pizze into four wedges, plate, and serve.
Read our piece about the resort here.
Vieux Carre Cocktail
The Carousel Bar & Lounge
¼ oz. Benedictine
¼ oz. Cognac
½ oz. Sazerac Rye
¼ oz. Sweet vermouth
3 drops Angostura Bitters
3 drops Peychaud Bitters
Place ingredients over ice and garnish with a twist of lemon.
Read our piece about the hotel here.
Mississippi Sweet Potato Pound Cake
Ingredients for the cake:
1 cup butter (plus some for greasing the pan)
2 cups sugar
3 cups all-purpose flour (plus some for greasing the pan)
2 tsp baking powder
½ tsp salt
1 tsp baking soda
3 sweet potatoes (or enough to make 3 cups of mashed sweet potatoes)
Ingredients for the topping:
1 cup cold heavy whipping cream
2 tbsp sugar
½ tsp vanilla extract
To make the cake:
- Bring a large pot of water to a boil. Cube sweet potatoes and add to boiling water. Cook for about 20 minutes or until tender.
- Drain the sweet potatoes and then add back to the pot. Mash the potatoes using a fork, hand masher, or electric mixer; measure out three cups and set aside.
- Preheat the oven to 350 degrees.
- Using an electric mixer, cream butter thoroughly. Add sugar and beat well.
- Add eggs one at a time and beat after each addition.
- In a separate bowl, combine dry ingredients and then add to the creamed mixture.
- Add the sweet potatoes to the mixture and beat to incorporate.
- Line tube cake pan with wax paper. Grease with butter and flour the pan. Then pour in the batter.
- Bake in preheated oven for about one hour.
- Leave the cake in the pan for five minutes before removing. Serve with homemade whipped cream topping.
To make the topping:
- Place a metal mixing bowl and metal whisk into the freezer for at least 20 minutes to chill.
- Pour sugar, whipping cream, and vanilla extract into the cold mixing bowl.
- Whisk until medium to stiff peaks form; do not overbeat.
Read our piece about the inn here.
This article is a part of the Fall/Winter 2020 issue of Southbound.