Chef Lee Richardson shares a few thoughts about Saturday’s Cocon 555 Tour event in Memphis.

From the common-sense notions of sustainability, to the eccentricities of showcasing pork, the event is sure to be a celebration of all things “pig.”

Chef David Thomas shares his thoughts regarding the upcoming Cochon 555 Tour event in Memphis.

Viewing the preparation for this competition as an extension of simply “what we do,” Chef Lee, Chef David, and the rest of the culinary team plan to showcase their skills, and appreciation for the heritage breed.

Gingerbread Pancakes

Makes 12 small pancakes
315g, 2 ½ cups All purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
3 eggs
60g, 1/4 cup brown sugar
400g, 1 ¾ cups buttermilk
57g, 4 tablespoons butter or margarine, melted

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, mix eggs and brown sugar until well combined. Add the  buttermilk and stir to combine. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

Sorghum Apples
5 golden delicious apples, peeled and quartered
1 quart apple cider
1 cup sorghum molasses
5 cups granulated sugar
1 teaspoon salt
2 cinnamon sticks
2 star anise

Place all ingredients in a saucepan and bring to a simmer. On low heat, cook the apples for about 30 minutes. Take off the heat and let the apples cool in the liquid and turn translucent.

Cinnamon – Orange Whipped Cream
1 cup Heavy Cream
½ tablespoon granulated sugar
Zest of 1 orange
½ tablespoon ground cinnamon

In a mixing bowl, combine the heavy cream and sugar. Whisk until soft peaks then add the orange zest and cinnamon and continue to whisk until it is combined.

Eggs play an everyday role in the foods we love.
Ask any chef about his or her earlier memories of putting a skillet on a burner, and chances are, an egg was involved.

Eggs supply the proteins that hold our breads and cakes together when we bake holiday treats for our families and friends; they give us the morning boost we need to start our days off right or compliment a savory dish at dinner time with unique refinement.

However, eggs are extremely useful in the world of beverage, as well.
Whether one is shaking up Ramos Gin Fizz or whiskey sour to foamy perfection, or using egg whites to clarify the finest Cabernet, eggs perform their often overlooked tasks.

One month a year, the egg gets the rich, robust credit it’s due in the world of drinks.
We like to refer to this as “Eggnog Season”.

Good eggnog should be delicate, light, and retain the simple, rich flavor of eggs, sugar, and cream.
It should transcend the store-bought thickness, and allow room for freshly ground nutmeg.
It should complement the addition of holiday spirits as opposed to masking them.

Most importantly it should remind us that we are following tradition.

The holiday season is a perfect time to spend a few extra minutes whipping up a treat for those we love; it’s a time for sharing in the decadence of another year under our belts and for understanding that sometimes the most simple, overlooked items in our lives, such as the egg, can in fact provide us with the greatest sense of satisfaction.

-CBG’s David Burnette

Join CBG’s David Burnette as he and Chef Tandra compete in the “7th Ever Nog-Off” this Friday, Dec 9th from 5-8:00 pm at the Heritage of Arkansas Museum.
Part of 2nd Friday Art Night, the Nog-Off is “a culinary celebration of a favorite holiday drink and friendly competition for the best eggnog in town.
Sample the nogs and vote on your favorite.”