Snowbird Lifestyle, Cuisine, Entertainment and Travel
Southern Cuisine: Shrimp & Grits Festival Destin Shrimp and Grits Fest Inaugural Event As I’ve said before, “The heart and soul of Southern culture that brings everyone together is food. Food is love. Food is tradition. Food is celebrated.” In addition to gumbo, shrimp and …
Consumables such as beach towels, local craft beverages and specialty food items are great options for someone who is not easy to buy for Snowbird Gift Guide 75 Best Gifts, Souvenirs for Yourself and Your Home Team Shopping for souvenirs, mementos, keepsakes and gifts …
If you've never experienced Alys Beach on the Gulf Coast of Northwest Florida's panhandle in-between Panama City and Destin, I highly recommend it as a must-see while in the vicinity. Renowned as a New Urbanism planned development with amazing bright white geometrical architecture, Alys Beach is like no other place in the United States. It is as if you stepped into the perfection of another world influenced by a multitude of architectural styles. Alys Beach is upscale, artsy, modern and luxurious. Spanish, Moorish and Mediterranean features are on full display throughout the sophisticated community. With a modern Cape Dutch architectural vibe, the town also exhibits influences of historical colonial hallmarks from Bermuda's "butteries" and courtyards.
I discovered Alys Beach (pronounced "Alice") via social media and truly, it is awe-inspiring, not only in photos, but even more so in person. The community has been featured in publications including "Coastal Living" and "Southern Living" magazines and it was named as one of the top "50 Most Beautiful Small Towns in America" by Architectural Digest. A beautiful coffee table book features Alys Beach as one of nine coastal communities in "30A Living: Gracious Homes and Unique Communities Along the Gulf Coast" by local resident, Eleanor Lynn Nesmith with photographs by Jean Allsop.
Alys Beach is worth a visit just for the architecture, but if you can get there for a signature community event such as the annual five-day 30A Wine Festival or the one-of-a-kind Digital Graffiti at Alys Beach light show, it would be over-the-top memorable.
New Urbanism communities such as Alys Beach are planned and designed with the concept of featuring a compact, environmentally sustainable pedestrian lifestyle and accessible public spaces. The most common characteristics include being walkable traditional neighborhoods; quality architecture and design; connected; dense, diverse and mixed use housing and environmentally green due to a reduced need for transportation, energy, water for lawns/gardens and so forth.
The first and most well-known example of New Urbanism development is Seaside, Florida, founded in 1981 on 80 acres of land just seven miles west of Alys Beach on Highway 30A. Founded in 2003, Alys Beach spans 158 acres and will eventually be built to full capacity of 899 residences. Like Seaside, Alys Beach has few oceanfront homes, instead sharing access to the beach from private entry points.
Private open-air residential courtyards, promenades lined with drought-resistant succulent greens, fountains, sculptural works of art and the incredibly distinctive white stucco architecture with graceful details all define the timeless beauty of Alys Beach.
Pristine paved streets and shell walkways capture your attention, as well as stunningly simple, yet grand front entrances, archways, balconies and commanding rooftop decks and pergolas perched atop the massive homes. The walkable community's beautiful narrow streets and paths are perpendicular to the ocean to catch sea breezes.
Alys Beach promotes their community as influenced by British Colonial architecture, the style most often found in Bermuda and further south in the Caribbean including Antigua and Guatemala. Based on observation, I have identified prevalent recurring architectural elements in Alys Beach that can be traced to the following influences:
Colonial influences from Europe include incorporating classic elements of the mother country into architecture and structures in an overseas settlement or territory. Historically, this concept provides the perception of comfort to the colony while also exerting influence of the native country.
British Colonial architectural examples include rectangular structures; formal symmetry; multi-pane windows; shutters and multiple floors to house bedrooms.
Mediterranean Revival architecture incorporates Spanish Colonial, Spanish Renaissance, Italian Renaissance, Moorish Arabic Andalusian as well as other styles.
Features of Mediterranean homes include: texture such as brick or stucco, carved doors, raw iron and metal work on windows, balconies and front doors.
Moorish characteristics include courtyards, decorative tile work, domes, keyhole and ogee arches.
Spanish Revival architecture includes low pitched tile roofs, stucco walls, rounded arches, asymmetrical facades and rich decorative details.
Cape Dutch architecture is found mostly in the Western Cape of South Africa when Dutch colonial settlers dating back to the 17th century incorporated elements such as whitewashed walls, gables, large wooden sash cottage panes and exterior shutters.
Bermuda's St George, founded in 1612, is the oldest English settlement in the New World and its distinctive British Colonial architecture inspiration is evident in Alys Beach. Alys Beaches' four steepled pillar "butteries" with characteristic high pyramid-shaped roofs pay tribute to Bermuda's historically free-standing butteries that were used to keep milk, butter and perishables cold. Elements of Bermuda's British Colonial influence include white roofs, popped shutters and (limestone) block construction.
Caribbean hallmarks include the many variations of fretwork X-shaped designs, especially in railings and gates; verandas; courtyards; iron and metal decorative enhancements; natural elements such as shells and hurricane-resistant concrete construction. Like Alys Beach, Caribbean architecture is a melting pot of many styles and colonial influences.
The use of towers connected to or entirely as a housing structure originated globally centuries ago, typically where shelter and protection against small-scale attacks from feuding neighbors was necessary. Modern residential towers, no longer needed for defense purposes emerged as a symbol of status and for their panoramic vantage points.
Pairs of Bermudan-style "butteries" welcome visitors traveling from either direction of Highway 30A, which connects fifteen neighboring beach communities. Route 30A slices through the middle of Alys Beach, creating North and South sections, plus the town center, which includes specialty shops and several restaurants, a tap room and a food truck.
In addition to the walkable pathways, there are ten compact park spaces, including a fun and unique child's play area; a spacious amphitheater green space; a lake and a 22 acre nature preserve with boardwalks nestled in the back of the community. Artwork, fountains and sculptures are found throughout the community.
Gulf Green with the duo of massive urns on top of the fish scale bath houses is, in my opinion, the signature space of Alys Beach with sweeping views of the ocean and coastline of the Emerald Coast.
Rentals are available from the Bike Shop during season. In addition to bikes, owners and guests may rent stand-up paddle boards catamarans and kayaks.
For homeowners and rental guests, Alys Beach features Caliza, a resort-style pool complex, ZUMA Wellness Center and of course the gorgeous white sugary sand beaches. Beach access points are private with restricted access.
The Beach Club, exclusively for property owners, overlooks the intense blue-green hues of the Gulf of Mexico. It is currently under construction and is projected to be completed in 2020 - 2021.
Several dining options in season range from very casual such as Raw and Juicy cafe; Piper's Food Kitchen and Charlie's Donut and Yogurt truck, but be sure to check hours of operation in the winter. NEAT Bottle Shop offers artisan beverages and also sells bar/house wares. The adjoining tasting room serves hand-crafted beverages that complement offerings in the Bottle Shop. Full service restaurants include George's and Caliza. Boutique shopping is available at Alys Shoppe, Mast and Ann Hartley at Alys Beach, with more future retail space expected.
Although there are no hotels in Alys Beach, rental homes are available, as well as traditional hotel lodging in neighboring communities.
Popular nearby coastal hot spots include Panama City, Florida, located a few miles East on Highway 98 and Destin is about 35 miles West on Highway 98, which can take an hour or more to reach by car.
Elton B. and Alys Stephens of Birmingham, Alabama, originally purchased the 158 acre tract for 1.2 million dollars from an auction "on a whim" while passing through the area in the late 1970's. They eventually decided on naming the property Alys Beach as a tribute to Mrs. Stephens.
The creator of two neighboring communities, Seaside, the original New Urbanism design and neo-classical Rosemary Beach, Florida was a natural choice to develop Alys Beach. Thus, Andrés Duany, a Miami-based architect, urban planner and champion of New Urbanism design was enlisted to create the overall 
legacy and vision for the community through a charrette, which is a design collaborative. Although not part of the original charette, architects Erik Vogt and Marieanne Khoury-Vogt, owners of Khoury Vogt Architects, joined the Alys Beach design efforts and became so entrenched in working with the clients and community, they became the first residents.
Every building is constructed to meet the highest levels of Florida's Sustainability and Fortified standards to protect against natural disasters, including hurricanes and floods. The sparkling residences with Bermuda-inspired white roofs are constructed of solid concrete/masonry reinforced with stucco, which is perfect for creating elegant curved arches and soaring twelve foot tall entryways.
Three residential options are available: the villa, which is most typical and the more special courtyard and compound homes.
The street names of Alys Beach are noticeably unusual; for example, Featherbed Alley, Shinbone Court, Hogpenny Alley, Nonesuch Way, Sea Foam Alley, Sugar Lump Lane and Spice Berry Alley. This is yet another influence of the historical section of St George, Bermuda's British Colonial street names, which also include the original Featherbed Alley and Shinbone Alley, plus others such as Old Maid's Lane, Needle and Thread Alley and Pieces of Eight Lane.
Architects as well as their students and other industry professionals regularly travel to Alys Beach to photograph the residences and study the impressive designs. It truly is an inspiring, memorable and worthwhile place to visit, stay and return year after year.
Alys Beach hosts the annual five day 30A Wine Festival every February which benefits Children's Health Volunteer Network. Events include an "Oysters & Champagne," reception, "Bourbon, Beer and Butts," live music and a tasting featuring nationally known BBQ pitmasters, distillers and craft brewers, as well as the "Rosé & Croquet" tournament the final Sunday of the festival.
Digital Graffiti at Alys Beach is a popular family friendly art festival where international artists use the latest technology to project their original digital kaleidoscopes of color and vivid images onto the iconic white buildings each May. Of note, the 2020 event has been postponed to October 2 - 3, 2020 due to the current pandemic health crisis.
♦ Consider the time of year when planning your trip to Alys Beach. Spring break and summer are the busiest peak seasons, especially during summer holidays. Winter is the coolest with daytime temps at times being quite chilly. Because it's the off season, the amenities and services may be closed or reduced in January, February and the first part of March. 
♦ Alys Beach is designed as a walkable community of narrow streets and pedestrian paths. This means public street parking is not readily available, especially for busy weekends, festivals and the peak season. There are a few parking spaces near the restaurants, shops and amphitheater. During busy times, be prepared to take a driving tour of the community if no parking is available. Or consider parking in a public lot several miles away and hire a private transportation service to drop you off.
♦ Refer to a map when possible, because the parks, sculptures and other places of interest are not marked with signage directives to find them.
♦ Some areas of Alys Beach have ramp walkways to assist those with mobility issues, but there are also promenades with a series of steps and no ramp.
♦ Alys Beach is growing and therefore is under construction. Be prepared for construction noise, traffic and closed-off areas.
♦ Visitors do not have access to the renowned sugary quartz sands of the private beach and some of the amenities unless renting or owning a property. With the exception of the Gulf Green overlook, there is no way to easily view the gorgeous ocean from a public space. The sandy white beaches aren't visible from Gulf Green due to the steep slope of natural vegetation.
♦ For families with young children or teens, the private beach and Caliza pool are big attractions if you are renting a place on site. There are also bike and other water-types of rentals, plus the children's playground near Raw and Juicy. The 22 nature acre preserve is open to the public.
♦ Alys Beach's special events sell out quickly, so purchase your ticket/s well in advance.
♦ Bring a quality camera to capture the details, large and small.
♦ Allow enough time to look around, there's a lot to see. If you have only a few hours, park on West La Garza Lane near Charles Street (or anywhere close to Raw and Juicy) and start your tour with a visit to Gulf Green with the massive urns on Sea Foam Alley and the South portion of Alys Beach.
♦ There are many architectural moods and styles within Alys Beach because it was created during the past 17 years by various architectural firms. Styles range from contemporary and modern to classic traditional to outright eclectic. Don't assume that because you've seen one street or neighborhood that another will be the same, they are all unified yet quite different.
♦ Alys Beach, Florida is like no other place in the world. For me, it was love at first sight with an ongoing fascination as it continues to evolve. It is a great choice to bring your loved ones and guests for a super memorable day trip.
-- Thomas Jefferson, Founding Father and Third President of the United States
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The heart and soul of Southern culture that brings everyone together is food. Food is love. Food is tradition. Food is celebrated. Gumbo is one of the most beloved foods of the Gulf Coast.
For more than 30 years, Sandestin's Gumbo Fest has become the premier winter food event of the Emerald Coast of Northwest Florida. Hosted at Village of Baytowne Wharf every President's Day weekend, the festival brings together gumbo prepared by local chefs, Southern Zydeco music, and as of the last two years, Bloody Mary's. Two dozen vendors compete for awards in several categories, including People's Choice. Thousands of guests descend on the venue from near and far, even hundreds of miles away to attend the festival, which sells out every year. If you plan to go, purchase your tickets online in advance to ensure your reservation.
The first year my husband and I attended Sandestin's Gumbo Fest, we made some rookie mistakes, such as showing up at the start of the event. We found that means there are very long lines -- everywhere. So we arrived an hour later our second visit, which was much better. We found that the vendors have not run short of food or Bloody Mary's as had been our initial concern.
A few more tips: study the list of vendors in advance. Seek the ones who have previously won awards or vendors known for their gumbo. However, don't overlook the newcomers, the vendors who may not seem like an obvious choice and the contestants with straightforward (read "plain") presentations. Flavor typically wins over flash. Long lines don't necessarily indicate the award winners. Last, but not least, pace yourself. If you try a sample that isn't your style, don't feel obligated to finish it. Likewise, indulge in a second taste of the sample/s you love. We haven't come close to trying a bowl from each vendor because it is so hearty, but we do enjoy trying to predict and vote for the winners. This year, our votes matched both top People's Choice winners for Gumbo and Bloody Mary. Yes, we will be visiting the establishments of the winners, it's a great excuse to eat more gumbo.
Gumbo is reportedly the best known and by far the most popular native Louisiana cuisine, having evolved from a melting pot of many cultures, crossing through all social classes. It was even served at a New Orleans gubernatorial reception in 1803, which is believed to be the first documentation of gumbo, although there are historical references to meals of okra and rice dating to the mid-1700's. Historically, gumbo is made of roux and thickened by okra and/or filé powder, which is dried and ground sassafras leaves.
Before going further, let's review three very similar, yet very distinctive native Louisiana rice-based cuisine. Rice is an essential ingredient of all three and no doubt it worked it's way into the local cuisine because it has been produced in Louisiana and East Texas dating back to the mid 1800's.
A thick or thin, soup/stew featuring a variety of shellfish, sausage, poultry, meats and served with white rice. Roux, of French origin, is a mixture of equal parts flour. Roux, okra and filé powder are all traditional historical components of gumbo, but okra and filé powder are not necessarily included in modern recipes. Gumbo is the outcome of an infusion of cultures, including French, African, and Choctaw Native Americans, who used filé powder to flavor and thicken gumbo. The name "gumbo" is said to be derived from "ki ngombo" (shortened to "gombo") the West African name for okra and it is also believed there is influence from the Choctaw word for okra, "kombo."
A rice pilaf with tomatoes and a variety of meat, seafood/shellfish and poultry. Jambalaya was developed in New Orleans by Spanish colonial settlers as a version of paella, but tomatoes were substituted in place of the traditional saffron, which wasn't readily available in the region.
A thick roux-based sauce featuring just one type of shellfish, usually crawfish or shrimp and served over rice. Etouffe, which means "smothered" in French, has origins dating to a New Orleans hotel in the early 1920's.
Gumbo has evolved over the decades for many reasons, not the least of which is due to old-fashioned necessity and availability of ingredients. Again, the melting pot of cultural influence also resulted in various styles and cooking techniques. Gumbo recipes vary in countless combinations, but there are common elements that distinguish the Southern cuisine.
Roux and rice are absolutely non-negotiable ingredients of contemporary recipes. The rice is typically medium or long grained white rice and the color of the roux ranges from blonde to chocolate brown. The viscosity varies from thin to a thick stew stock. French roux is historically made of equal parts butter and flour, but roux can also be made of flour and lard/animal fat or vegetable oil. Olive oil is not recommended for roux due to it's low burn threshold. Water, shell stock, vegetable stock, chicken stock and white wine are all common elements to thin the roux.
Along with the roux and rice, traditional gumbo includes the "Holy" trinity of vegetables: equal parts of diced celery, onion and bell pepper. Okra is a vegetable that purists would insist be included, but is not necessary, depending on personal preference. Same for tomatoes, which date back to okra gumbo recipes, but not all gumbo variations.
Seasonings make the difference between good and great gumbo. The goal is flavorful gumbo that has a kick, but not too hot and spicy. Louisiana-style hot sauce is a wonderful way to add heat either within the pot of gumbo or individually at the table. Cayenne pepper, Commercially blended Creole salt and Cajun spices enhance gumbo recipes, as do individually prepared seasonings.
Proteins including shellfish such as shrimp, crab, scallops, oysters, mussels, clams and crawfish; andouille sausage; kielbasa; chicken; ham; bacon; even beef are all subject to personal preference. Fish may or may not be included in recipes; however a sturdy fish such as Amberjack or cod hold up better.
Garnishes range from sliced scallions, crispy fried okra, crackers, pork rinds, crusty bread, corn bread and hush puppies.
Filé powder, made from ground sassafras leaves, is used for flavor and as a thickener in traditional historical gumbo recipes, but not so much anymore.
I've been making my own signature gumbo recipe for many years and have found it's comforting, yet a little extra special. It's a great way to use whatever you have in your fridge and freezer to create a hearty meal, but plan ahead. This is not a quick entree. It takes time to chop the vegetables, cook the rice, prepare the shellfish, poultry and sausage. Cooking the roux is a 25 to 30 minute labor intensive process of attentive stirring to avoid burning the roux or worse, causing a small fire.
A few tips from experience:
--Blend your seasoning mix in advance in small batches so it's quickly accessible when needed
--Use a rice cooker as your "silent sous chef" while stirring the roux
--Reduce prep time by setting aside or freezing grilled kielbasa and chicken a day or two ahead of time
--If you are short on time, use canned chicken, drained
-- Mardi Gras theme
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Five elegant hors d'oeuvres, perfect bite-sized presentations that appeal to every sense. One of the highlights of my year is taking community classes through our city's Parks and Recreation Department. Of all of the years of cooking classes, this class stood out as the very best! The hors d'oeuvres we learned to make are beautifully presented, tasty and there is a variety of ingredients and styles. For less stress, make some of the components a day or two in advance and of course commercially prepared ingredients such as pico de gallo and cream of chicken soup are perfectly fine short cuts if you prefer. The recipes shown here are written based on my notes from the class presented by professional chef, Patrick Whetstone. All five are delicious, easy and most definitely suitable for snowbird entertaining. Not only are these hors d'oeuvres festive for the upcoming holidays, they are great for any event year round. Bon appétit!
Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. - Midlife Snowbird
6 slices thick cut applewood bacon, cut in thirds
1/4 cup BBQ dry rub* or to taste. A ratio of half brown or white sugar and half spice is preferred. If needed, add sugar to balance the ingredients.
12 medium sized shrimp, uncooked, cut in fourths
2 T. chives, minced
2 T. garlic, minced
1 T. extra virgin olive oil
*A commercially prepared dry rub is fine or use your own recipe
Preheat oven to 400 degrees
Dredge both sides of the bacon pieces into a bowl of barbecue spice rub, then lay flat on a cookie sheet. Bake for approximately 10 minutes or until the bacon is cooked and blackened. Remove from oven and let cool.
Simmer garlic and olive oil in a small frying pan over low heat until garlic is softened. Add shrimp and saute for about one minute or until no longer translucent. Do not overcook. Remove from heat.
Assemble garlic shrimp piled on bacon, then top with minced chives. Sprinkle with kosher salt. Serve at room temperature.
12 small purple potatoes, boiled and halved
2-3 hard boiled eggs, peeled
1/2 cup mustard aioli
2 pieces bacon, crumbled OR one 4 oz. package real bacon bits
1/4 cup celery leaves
1 t. Kosher salt
1/2 t. Fresh cracked pepper
Optional: 2 -3 green scallions, sliced
1 T. garlic, minced
2 T. Dijon mustard
1 t. honey
1 cup mayonnaise
1 t. minced dried onion
Blend all ingredients, then refrigerate a few hours to blend the flavors.
Place eggs in a small pan of salted water and bring to a boil. Reduce heat to simmer the eggs 15 minutes. Drain and immerse in cold ice water to chill. Peel eggs and set aside.
Boil potatoes in salted water until fork tender. Drain and let cool. Slice in half lengthwise, then use a melon ball tool or small spoon to hollow the centers. Discard the centers or save for another recipe.
Cut hard boiled eggs into fourths, lengthwise. Then cut each quarter into approximately 2-3 wedges.
Season hollowed potatoes with salt and fresh cracked pepper. For an additional pop of flavor, sprinkle a few scallion slices into each potato. Then fill the center with mustard aioli so it's almost level with the edge of the potato. Top with celery leaves, bacon crumbles and egg. Generously sprinkle with kosher salt.
Serve chilled or at room temperature.
24 pieces ciabatta bread, sliced thin
18 grape tomatoes, quartered lengthwise
5 - 6 fresh basil leaves, cut into chiffonade ribbons
1 cup frozen peas
1/2 cup vegetable stock
1 cup OR 1 bunch fresh mint leaves
1/3 cup extra virgin olive oil
2 T. garlic, minced
2 T. onion, diced
2 T. butter or margarine
2 T. white wine
Preheat oven to 400 degrees.
Slice grape tomatoes lengthwise into quarters. Place them in a container and add salt, pepper, basil leave chiffonade plus several tablespoons of olive oil to coat the tomatoes. Chill the marinade in the refrigerator for at least an hour or two to allow flavors to blend.
Place thinly sliced ciabatta bread onto baking sheet. Drizzle with olive oil, salt and pepper. Bake approximately 3 or 4 minutes until toasted. Do not overcook. Remove from oven and let cool.
Boil peas in a small pan or microwave until cooked al dente. Drain and let cool.
Simmer onion in white wine, butter or margarine in a small frying pan over low heat until softened. Add garlic to onion and butter. Saute for about one minute more or until softened. Add approximately half of the vegetable stock and bring to a simmer. Remove from heat.
Place peas, mint leaves and sauteed onion mixture into a blender to puree. OR use an immersion blender. The desired consistency is wet sand. It should not be runny. Adjust vegetable stock if more is needed to obtain the proper thickness. Chill mixture in the refrigerator.
Assemble crostini with a thick slather of the pea-mint mixture. Top with marinaded tomatoes. Sprinkle with kosher salt.
Serve at room temperature.
24 small round gourmet tortilla chips*
6 ounces beef tenderloin
1/2 cup white cheddar cheese, shredded
2/3 cup pico de gallo
1/2 cup avocado mousse
2 T. garlic, minced
1 T. extra virgin olive oil
1/3 cup tomato, diced
1/3 cup red onion, diced
1 T. vegetable oil
1 T. jalapeno pepper, minced
1 T. fresh cilantro, minced
Dash ground cumin, kosher salt, pepper
Finely dice red onion and tomato. Add 1 T. minced jalapeno pepper and 1 T. fresh minced cilantro. Season with kosher salt, fresh cracked pepper and dash of ground cumin. Blend and chill.
One fresh avocado, pitted and skinned
1/4 cup sour cream
1 lime
1/4 t. Kosher salt
1/4 t. fresh cracked pepper OR white pepper
Puree avocado, approximately 1/4 t. lime zest, 2 T. fresh lime juice and sour cream with immersion blender. Chill in refrigerator.
*Make your own tortilla chips by using a round shape to cut corn enchiladas into silver-dollar sized pieces, then pan fry in hot canola oil until crispy, flipping one time. Remove, let drain on paper towels and sprinkle with Kosher salt.
Cut beef tenderloin into a lengthwise strip approximately the diameter of a fifty cent piece. Season with kosher salt and fresh cracked pepper.
Preheat frying pan over medium high temperature. When hot, add vegetable oil. Then brown beef tenderloin until an internal temperature of 165 degrees. Remove from heat and let rest for ten minutes.
Slice beef tenderloin into 24 silver dollar-sized pieces
Prepare avocado mousse and chill in refrigerator.
Prepare pico de gallo and chill in refrigerator.
Assemble beef tenderloin onto tortilla chips, sprinkle with kosher salt and fresh pepper, then heap with shredded cheddar cheese. Broil for a minute or two until cheese melts.
Top each tortilla chip with pico de gallo, sprinkle with kosher salt, then dollop avocado mousse on top.
Serve at room temperature.
1 package puff pastry sheets, cut into round shapes
1 cup chicken or vegetable stock
1 cup heavy cream
1/2 c. chicken breast, diced fine
1 standard carrot, peeled, chopped
1 celery stalk, chopped fine
1/4 cup peas
3 T. butter
2 oz white wine
1 T. onion, diced fine
1 T. flour
1 T garlic, minced
1/2 t. Kosher salt
1/4 t. fresh cracked pepper (or 1/8 t. white pepper)
1 sprig fresh thyme
1 sprig fresh rosemary
Preheat oven to 400 degrees.
Roll puff pastry onto flat surface. Use a glass or cutter slightly larger than the diameter of the shot glasses to cut the puff pastry into desired number of round shapes. Dock the puff pastry with a fork to reduce the puffiness when it bakes. Transfer to a lightly greased baking sheet and bake a few minutes until golden brown. Remove from oven and let cool.
Saute diced chicken and 1 T. butter in medium frying pan until meat is no longer translucent. Remove chicken and set aside.
Saute butter, carrots, celery and onion in a medium frying pan until carrots and onion soften. Transfer to a medium stock pot.
Add flour and salt to stock pot. Blend well. Then add white wine. Stir chicken or vegetable stock into pot in batches, stirring out any lumps.
Add cream, chicken, peas and the contents from the frying pan. Simmer over low heat, stirring occasionally. Add fresh thyme and rosemary to taste.
Pour soup into shot glasses, leaving space from the rim. Top with puff pastry. Serve warm with or without a small spoon.
-- Virginia Woolf, English Writer
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