Best 2 The Beehive Recipes
Embark on a culinary journey to the heart of New Orleans with the iconic Beehive dish, a symphony of flavors that has tantalized taste buds for generations. This delectable creation, prominently featured in the renowned Commander's Palace restaurant, is a testament to the city's rich culinary heritage.
Crafted with precision, the Beehive's foundation lies in a flaky, golden pastry that encases a savory filling of shrimp, crab, and oysters, each bite offering a burst of briny sweetness. The dish is then adorned with a creamy béchamel sauce, adding a velvety richness that complements the seafood medley.
However, the Beehive's allure extends beyond its classic iteration. Inside this article, you'll discover a treasure trove of variations that showcase the dish's versatility and adaptability. Experiment with the Shrimp Beehive, where succulent shrimp take center stage, or delight in the Crab & Artichoke Beehive, a harmonious blend of crab meat and artichoke hearts.
For those seeking a vegetarian alternative, the Vegetable Beehive offers a vibrant tapestry of roasted vegetables, while the unique Crawfish Monica Beehive adds a spicy kick to the traditional recipe. Each variation promises a distinct flavor profile, ensuring that every palate finds its perfect match.
So, prepare to be captivated as you delve into the world of the Beehive, a culinary masterpiece that embodies the essence of New Orleans cuisine. Let your taste buds embark on a journey of pure delight as you explore the diverse recipes presented within this article.
THE BEEHIVE
Pear-infused vodka and honey syrup combine in this sweet, mellow cocktail recipe from Julian Niccolini, co-owner of The Four Seasons
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 6
Steps:
- Fill a cocktail shaker with ice. Add vodka, water, simple syrup, and lemon juice; cover and shake until well combined, about 1 minute. Strain into 2 to 3 chilled martini glasses. Garnish with pear slices and serve.
BEEHIVE CAKE
Steps:
- To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.
- To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.
- Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.
- After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.
- To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.
- Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350 degrees F.
- Bake until golden approximately 20 to 25 minutes.
- To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.
- This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid any scrambling.
- Use fresh, high-quality ingredients: The better the ingredients, the better your dish will taste. Whenever possible, use fresh, local, and organic ingredients.
- Follow the recipe carefully: Especially if you're a beginner, it's important to follow the recipe carefully. This will help you avoid any mistakes that could ruin your dish.
- Don't be afraid to experiment: Once you're comfortable with the basics, feel free to experiment with different ingredients and techniques. This is a great way to learn new things and create your own unique dishes.
- Have fun! Cooking should be enjoyable, so relax and have fun with it. The more you enjoy cooking, the better your food will taste.
Conclusion:
The Beehive is a great restaurant that offers a variety of delicious dishes, from classic comfort food to more adventurous fare. The recipes in this article are just a taste of what the Beehive has to offer. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, you're sure to find something you'll love at the Beehive. So next time you're in the mood for a great meal, be sure to check out the Beehive. You won't be disappointed!
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