Thursday, December 28, 2017

Euphemia Haye: Christmas Dinner on Longboat Key





Nestled within a lush landscape of tropical greenery and swaying palm trees on beautiful Longboat Key, Euphemia Haye is considered to be one of Florida's most romantic restaurants. Named after the original owner's grandmother, Euphemia Haye's cuisine is a combination of international and contemporary dishes which reflect Chef and cookbook author Raymond Arpke's classical training and culinary vision — serving refined French-inspired global cuisine in a relaxed and elegant setting. Some call it "Ray’s Cuisine". Signature dishes include the chef's renowned Smoked Salmon on Warm Russian-Style Buckwheat Crepes garnished with a duet of caviars, sour cream, minced onions, capers and fresh dill, Crispy Roasted Duckling with bread stuffing and served with tangy sweet seasonal fruit sauce, Grecian Lamb Shank braised in a red wine garlic sauce, enhanced with rosemary and authentic Greek seasonings, and the freshest Florida fish and seafood including Scallops California splashed with white wine, butter, sun-dried tomatoes and garlic. Each Christmas, they also feature a full seasonal menu such as Chef Arpke's Christmas tradition of German inspired Bavarian roasted goose which includes sliced roasted goose with giblet gravy served with German potato dumplings and sweet and sour red cabbage. For many along Longboat Key, that means less time in the kitchen, more to spend with family, and of course no washing up!




Place setting for Christmas Dinner at Euphemia Haye

Chef Arpke's homemade Banana Bread

Our server Brian presenting our 2012 Heitz Cabernet Sauvignon from St Helena in the Napa Valley

Superbly crafted from estate grown grapes and superbly flavoured, the Napa Valley Cabernet Sauvignon was a perfect pairing with our Bavarian Style Christmas Dinner 

Chef Arpke's fresh homemade Borscht with sour cream

Roast Goose with giblet gravy served with German potato dumplings and sweet and sour red cabbage

Euphema Haye's famous crisp roasted duck, partially boned, served with bread stuffing and tangy sweet seasonal fruit sauce

Chocolate Mousse

Apple Crumble Cake with Vanilla Iced Cream














Chilled Vidalia Onion & Yukon Gold Vichyssoise 

Serves 4-6
Recipe courtesy of Chef Raymond Arpke

3 cups chicken or vegetable stock 

2 cups diced Vidalia onion 
1 tsp white pepper 
1 tsp cayenne pepper 
1 tsp dried thyme 
2 bay leaves 
Salt to taste
3 cups peeled & diced yukon gold potatoes
1 cup heavy cream
2 sliced scallions, for garnish


Bring the stock, onions, white pepper, cayenne pepper, thyme and bay leaves to a boil over high heat. Salt to taste, then lower heat to a simmer. Cook until the onions are completely soft and translucent,about 15-20 minutes. Add the diced potatoes and return to a boil. Salt again to taste and reduce to a very low simmer, until the ingredients are completely mushy, about 35-45 minutes.

Strain the ingredients, separating and reserving the solids and liquid. Process the solids in a food processor, for 1 minute or so, pulsing on and off. Scrape the bowl down and process again, while slowly adding the cream through the feed tube. After the cream has been added, slowly add the reserved liquid, until you reach your desired consistency. Chef Arpke prefers his very thick. If you prefer the consistency even thinner, and you’ve used all the reserved liquid, add a little more cream until its to your liking.


Return the vichyssoise to stovetop and bring to a boil, being quite careful as it will stick and scorch easily. Taste for salt, and adjust accordingly. Cool and chill. Serve in an attractive glass, garnished with sliced scallion.







Chef Raymond's Southern Pecan Pie

Serves 8-10
Recipe courtesy of chef Raymond Arpke

4 extra large eggs, slightly beaten

2 cups dark corn syrup
1 cup sugar
1/2 cup melted butter
2 cups pecan halves
1 tsp vanilla
2 drops almond extract

Pie Shell: 

2 1/4 cups cake flour
1/4 cup vegetable shortening
1/2 cup unsalted butter, cut into pieces
1/2 tsp salt
1/3 cup ice water


Place the cake flour, lard, butter and salt in a stainless steel bowl. Cut the shortening and butter into the cake flour, until the entire content has a mealy consistency. Add ice water and mix with your fingers, forming dough. Form a ball with the dough, then flatten with your hands and place on a well floured flat surface. Flour the top of the dough well, and roll out to about a 13 to 14-inch round, then place into a floured 9-inch pie pan. Flute the edge and chill.


Whisk together the eggs, corn syrup and sugar. Add in the melted butter, vanilla and almond extract and whisk vigorously. Place the pecans in the bottom of the 9-inch pie shell, then pour the egg mixture over the pecans and fill the shell almost to the top. Place in a 425°F oven for 10 minutes, then lower to 375°F for 45-60 minutes, or until the liquid has set. If the top is browning too fast, carefully cover it with foil wrap. Allow to cool before serving.