Hometown Flavor 

Three great gifts that showcase the taste of Richmond.

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A bottle of wine doesn’t always have to be your go-to hostess gift during the holidays. We asked three Richmond chefs to experiment on dishes starring a few local products. While each would make a lovely gift in its own right, including the recipe with your presentation makes it the gift that keeps on giving.

Crostini with Fig Pistachio Anchoiade

Citizen’s Greg Johnson makes a simple app fancy by combining dried figs and his take on a powerful Provençal spread using Pickled Silly pickled, spicy okra on toasted rounds.

6 dried figs, stems removed and coarsely chopped
1/2 cup toasted, shelled pistachios
5 anchovy fillets
1 clove garlic
1 tablespoon brandy
1/4 cup olive oil
Salt and pepper, to taste
Pickled Silly pickled spicy okra, thinly sliced on the bias
Toasted bread rounds

In a food processor, add the figs, pistachios, anchovies, garlic and brandy. Pulse the ingredients to produce a rough chop. Add the olive oil and pulse a few more times. Add salt and pepper to taste. Spread the mixture on the toasted rounds and top with slices of pickled okra.


White Chocolate Macadamia Peanut Butter Pie

Her previous head chef positions have included the now-closed Empress, the Dining Room at the Berkeley Hotel and C’est le Vin, but Carly Herring started as a pastry chef. Here, she takes creamy Reginald’s Homemade white chocolate macadamia peanut butter and pushes a classic pie into new territory.


For the white chocolate ganache:
1/2 cup white chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla
Bring the cream and butter to a boil, and remove from the heat. Add the white chocolate chips and vanilla. Stir until no lumps remain.

For the peanut butter filling:
2 jars Reginald’s Homemade white chocolate macadamia peanut butter
1 pound of cream cheese, softened 
1/2 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla

Mix the cream and vanilla together in a small bowl and add the powdered sugar, whisking until incorporated. Whip the cream cheese in a stand mixer on high speed until fluffy. Reduce the speed to low and add 1 1/2 jars of the peanut butter, followed by the sweetened cream.

To assemble the pie, pour the warm ganache into a room-temperature graham cracker crust and smooth. Let it sit for 5 minutes and then spread the bottom layer with the peanut butter filling. Drizzle the remainder of the reserved peanut butter on top of the pie. Chill before serving. It’s best to make two pies at a time, so you have one to keep secretly for yourself.


Honey Roasted Corn Bisque

Mosaic Restaurant’s Randy Roscoe created a corn bisque that combines the sweetness of corn and honey with an unexpected finish of smoky heat from chipotle peppers. Makes approximately 10 8-ounce servings.


For the corn:
5 ears fresh corn, shucked
2 tablespoons Bearer Farms honey
1 tablespoons olive oil
Salt and pepper, to taste

Coat the corn with honey, olive oil, salt and pepper. Roast at 375 degrees for 30 minutes. Cool and cut off the corn kernels. Set aside.

For the soup base:
1 small yellow onion, diced
1 small carrot, diced
1 stalk celery, diced
1 bay leaf
1-2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
1/2 chipotle pepper in adobo sauce (available canned), minced
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
1/4 cup dry white wine
1 cup all-purpose flour
2 cups heavy cream
2 cups half and half
4 cups vegetable stock
Salt and pepper to taste

In a large stock pot, melt the butter with the olive oil. Add the onions, carrots, celery, bay leaves, garlic, thyme and chipotle peppers. Sauté until the vegetables are soft and aromatic. Add the white wine and simmer for 5 minutes. Add the flour, whisking briskly and making sure it’s fully incorporated. Add the heavy cream, half-and-half, vegetable stock and reserved corn. Bring to a boil and then reduce the heat and simmer for 30 minutes stirring frequently. Using a Vitamix or blender, purée the soup in batches until smooth. Garnish with crème fraîche and bourbon for added depth.

Recipe tested by Bonnie Benwick.


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