Valentine's Day

Our Next Event

Celebrate with your Valentine at Hannah's!
Hannah's will be offering a special Valentine's themed menu on Saturday, February 13th and Sunday the 14th. In addition to the special menu, we will also be offering a number of our regular dinner menu items. All items will be priced a la carte. Make your reservations quickly as space is limited.

The Valentine's Menu includes:
Sherry and crab bisque- $5.50 Cup/7.50 Bowl

Sweet Gem lettuce with prosciutto rose, Ice wine vinaigrette, House pickled beets and Spicy Toasted Cashew Crunch $8.95

Baked brie in puff pastry with Spiced Chipotle raspberry sauce $9.95 (an old fashioned yearly best seller!)

Lollipop Lamb Chops with Blood orange fennel salad and pommery mustard mint glaze $10.95

Entrees
Country fried Lobster Tail- with creole crawfish gravy, garlic green beans
and pancetta cheddar grits $32.95

White truffle Chicken pot pie with root vegetables and rosemary Biscuit crust $24.95

Parmesan fried oysters with creamed leeks, candied bacon , fingerling potatoes and Pecorino jus $24.95

Roasted Sea bass with lemon caper dill beurre blanc, Jumbo asparagus and blistered Vine tomatoes $31.95

Fresh ricotta and squash Gnocchi with Brown Butter and sage topped with a boursin stuffed artichoke heart$ $21.95

Pork porterhouse Chop with Calvodos reduction, stuffed apple, Braised Fennel $25.95

Grilled 10 oz Tenderloin with red wine and wild mushroom demi, served with sour cream, chive and white truffle twice baked potato $30.95

Sesame Seared ahi tuna with shiitake mushroom smashed potatoes, Baby Carrots and Soy gastrique, avocado wasabi cream and crispy wontons $26.95

Gluten free, vegan and dairy free options upon request, please call ahead for any specific dietary concerns

Dessert Specials
Lover’s Cheese plate with Boschetto al tartuffo, fresh fruits, rosemary toast, honeycomb and shaved pecorino $14.95

Truffle flight- 2 each chocolate truffles in assorted flavors 8.95 earl gray, Pineapple basil, chocolate chili.

Passionfruit mousse in a chocolate cup with raspberry coulis and Almond lace cookie $7.50

Brulee du jour- Baked pears in a Marsala Cream $6

Christmas Gifts

One of our side dishes at my house for Christmas was these lovely tomatoes, all from my garden, ripening on the window sills and the perfect gift in the middle of a blustery snowy cold Christmas day...A promise kept by Summer...she never lets me down.

Me and Thomas!

Funny story... though it looks like I am being grabbed by Thomas Keller...well, OK!
If you have the chance , grab the book too!

Meyer Lemon and Vanilla Bean Marmalade

One of my cooks ( Melody, thanks so much!) recently made me this jam from her mother's Meyer Lemon tree. She said it was sunshine in a jar and well, she wasn't kidding. I really needed this on a gloomy cold Saturday morning. It was in a word...Perfection. Bright and lemony with a hint of Tropical climes and the heady aftertaste of luscious vanilla, in a way that vanilla could never be on its own. It was a very thoughtful gift of homemade love....and its ALL MINE.

I am not sure what recipe Melody used for this but here is one from Epicurious that you might enjoy..

Ingredients

• 1 1/4 pounds Meyer lemons
• 5 cups water

• 5 1/2 cups (about) sugar
• 1 vanilla bean, split lengthwise
• Pinch of salt

  Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.

  Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)

and here are some more rantings about this lovely confectionery bliss of wonderful breakfast anytime goodness sunshine in a jar! Click here for Food Gal's version of perfection!

Enjoy!
Chef

New Dinner Menu Winter 09

Come in soon for some hearty and warm new dinner entrees, or if you are a regular come in to see our Winter twist on your menu favorites... Sea bass with orange marmalade gastrique, local garlic greens...

Roasted Chicken Saltimboca with Butternut Squash and sage brown butter...

Linguine with pancetta and clams in a cracked peppercorn broth...

Strip steak with fingerling potatoes, melted leeks and bleu cheese pan sauce...

Quail with barbocoa confit stuffed poblano...

or Dry rubbed rack of lamb with pear balsamic mint compote.

See you soon and Happy Holidays to all!

Tomato Leaf Soap

As promised and in just enough time (there was snow on the ground this morning!) here is the recipe for tomato leaf soap. I forgot to take photo during the process but here are a few of the finished project!






tomato leaf soap

* Note: do not heat glycerin soap above 160 degrees! or it will sweat once hardened.

Tomato Leaf Soap
Use as a gardeners soap or hand soap in late Winter or early Spring when the urge to grow something in the ground is almost unbearable. The smell of this soap will immediately transport you to a warm hillside in Tuscany.

Makes two bars:

8 ounces unscented clear glycerin soap
8 ounces of fresh tomato leaves and their stems. (this is more than you think)
2 extra ounces tomato leaves, no large stems
2 drops grapefruit essential oil
2 drops lavender essential oil.

1 large heavy saucepan, 1 wooden spoon, 1 slotted spoon, 1 large bowl with a pour spout side, 1 large strainer, 2 soap molds or other containers. (I used two plastic Glad tupperware containers)

Instructions:
In a heavy saucepan over low heat, melt the glycerin soap until liquefied. Add the 8 ounces of tomato leaves and stems pushing down to submerse all of the leaves. Keep the soap on low and using a wooden spoon press the leaves to extract the chlorophyll and scent. Remove the pan from the heat. Stir in both of the essential oils. The soap will be a natural colored green and smell lovely. Place the smaller amount of leaves into a large bowl (I used a bowl with a funnel side for pouring, this will help later). Pour the heated soap mixture into a strainer set over the large pour spout bowl. Press down to remove soap from leaves. Discard original leaves and remove the second set of leaves from strained soap mixture with a slotted spoon. Quickly pour the soap into clean molds. Let harden for three hours and remove by turning the mold upside down and popping out with your fingers. Enjoy!

Thanksgiving at my house

We like to start the day off early every year. People begin arriving around 10:00 am and this year my good Italian friend Natalie brought this amazing Egg, Spinach and Sausage Calzone...a few pitchers of Thanksgiving morning Salty Dogs and everyone had breakfast together while some of us flitted in and out of the kitchen finishing up last minute items. Warming the stuffing, adding another round of cornish hens to the smoker and putting the cranberries on the stove.



We had smoked Cornish hens for the second year in the row. I find they are trouble free and cook in about one hour. We do brine them overnight for added flavor and they turn out perfect every year. Allot one bird each per person to ensure leftovers to send home with anyone. Instead of Turkey sandwiches or tetrazzine the week after think more along the lines of a smoky infused chicken and rice soup with paprika.


Rounding out the meal, we had Southern style cornbread dressing, an apple walnut stuffing, fresh Orange Cranberry sauce, Locally grown India Mustard greens, roasted Brussels sprouts with bacon, Baked Scallops with sage and breadcrumbs, Port wine gravy, Cayenne honey glazed Sweet potatoes, Grilled asparagus with pickled shallots, Apple Crisp, Flourless Chocolate cake and Pumpkin Pie with maple whipped cream...








Oh yes, and my husbands Southern Oyster Casserole...all I can say about this is that is does not contain any cheese or cream of mushroom soup, just oysters, butter, Worcestershire and cracker crumbs....and butter. We used enough plugra butter that day to stop a small team of Oxen in its tracks.