Huzzah! A Cherry Point Restaurant Recipe Collaboration~ by Abbie Zuidema

Illustration by: Abbie Zuidema

Hey all!
Just submitted this recipe to :They Draw & Cook
Super nice people and a very cool thing to be involved with.
Nate Padavick and Salli S. Swindell are a brother/sister design and illustration team known as Studio SSS. They have created hundreds of magazine and book illustrations, thousands of greeting card designs, and, of course, many super tasty illustrated recipes!

Here is the illustrated recipe and the description.  THIS is what I want to do.  I love food so.

Honey Crisp Apple & Dunbarton Blue Salad

Recipe by: Julian Calcott & Ed Szymanski

This recipe was inspired by Cherry Point Restaurant, a bright star in Brooklyn newcomer eateries. Dreamed up by Julian Calcott & Ed Szymanski of Cherry Point, this salad is deceivingly “simple”.  It was a delight to illustrate all the elements of taste that make up this lips smacking dish.

TDAC make books with many of the submitted illustrations, which informs the layout of the recipe.  Imagine a gutter in the middle of the page for a book.  My map of Montauk was in their book last year of maps, so I know the routine.  You can buy it on Amazon HERE. 

I am excited to make more recipe illustrations with favorite chefs!  More to come . . .

Gelatin-The Myth Debunked by Abbie Zuidema

I was trying to think of a "how to" recipe that would be interesting.
Oddly it was gelatin that came to mind. Maybe I could bust the myth that gelatin was made of horse hooves. The actual process of making gelatin wasn't very appealing, so there had to be a delicious recipe as a follow-up. I was stumpted.

I asked Lindsay, thinking she would have some ideas.

"... what can you make with gelatin?"

Her reply, "Panna cotta." Of course!

Something sweet to follow a meat-heavy process. It was then we decided on a collaboration....

I called the Meat Hook and procured some pigs feet; gelatin is made from the bones and connective tissue of, namely, pigs and cows. Once home, we cooked the feet in the stock pot for 5 hours. When this is done you have to clarify the gelatin because it is clouded with impurities. This is when it got tricky for us. We thought we could simply clarify the gelatin using egg whites and shells. Seemingly simple enough? A dozen eggs later and the gelatin was still clouded and full of impurities. We poured through books, looked online, and asked friends and chefs. The one possible solution we kept hearing was in reference to making consomme, a clarified, nutritious meat broth. We would have to create a "raft." A "raft" is composed of ground meat, egg whites, and egg shells. By gradually heating the mixture, the cloudy impurities attach themselves to the meat/egg mixture where it floats to the top to be removed. Voila! Clear gelatin.

The recipe will be featured in the next Diner Journal. It's in the issue with "how-to's" and "collaborations." AZ