Press
February 01, 2012
Lee Brother Your Holiday Winning Recipe
Sweet Potato Creme Brulee with Cinnamon Whipped Cream
by Pastry Chef Rebecca Reed
Ingredients:
3 c. heavy cream
1 c. milk
1/2 c. sugar
1/2 c. dark brown sugar
1 t. ground cinnamon
1/2 t. grated nutmeg
1/2 t. ground ginger
1 t. ground cloves
2 T. spiced rum
8 egg yolks
½ c. baked sweet potato
½ c. Sugar in the Raw or Granulated Sugar for brulee topping
Scald cream, milk, spices and half the sugar by bringing them just to a boil. Remove from heat. Let steep for 15 minutes to infuse the spice flavor into the milk and cream. Whisk egg yolks and half the sugar till pale in color. Bring the milk and cream mixture to a boil again and slowly add to the egg yolk and sugar mixture while whisking. Pour into eight 4 oz. ramekins. Place ramekins in baking pan with at least a 2” rim. Make a hot water bath by using a pitcher to pour water into the side of the baking dish until there is one inch of water. Place dish in 300 degree oven for about 40 minutes or until the custard is set on the edges and wiggles in the center about the size of a nickel. Remove ramekins from baking dish. When cool, place in refrigerator until ready to serve. Just before serving, sprinkle with 2 T. of sugar and use a blow torch to caramelize sugar.
Cinnamon Whipped Cream:
½ c. Heavy Cream
2 T. Sugar
1 t. Cinnamon
1 t. Vanilla
¼ t. Kosher Salt ¼ t.
Combine all ingredients in a mixer fitted with the whisk attachment. Whisk until stiff peaks form. To plate up, place ramekin on plate, brulee sugar, then pipe cinnamon whipped cream in a rosette onto creme brulee.
January 17, 2012
Aspen Grille's New Pastry Chef is a Sweet Operator! - EateriesRebecca Reed is a temptress of the worst kind. The new pastry chef at Aspen Grille knows how to make you weak for what is sweet. Her desserts are divine bullets that kill me with sublime taste. She didn’t start out down this path. She graduated with a degree in sociology from Wingate University.
Then, she had an epiphany that sent her away from pursuit of a career as a counselor.
“I was going to have to see people when they were not their best,” said Reed, 25.
So, she changed gears and headed to the French Culinary Institute in New York, where she earned a master’s degree in pastry arts and walked away with honors.
She worked under the expert tutelage of Karen Demasco – a James Beard Award winning chef. (A culinary ninja with a James Beard award is like a Hollywood actor with an Oscar).
Reed worked with Demasco at Locanda Verde in TriBeCa, N.Y., which is owned in part by actor Robert Deniro and has been lauded in various publications including Bon Appetite, for its desserts and Italian food.
Reed was there for more than a year, learning, growing and shining.
But she left the city for the Grand Strand when her husband, a television producer named Bob Reed, came here to work.
Reed put out a few resumes, and Curry Martin, owner and operator of Aspen Grille, at 5101 N. Kings Highway, was smart enough to hire her about a month ago.
Already, she is wreaking havoc.
The Eggnog Crème Brulee is a silky sensation with distinctive notes of bourbon and rum.
Reed decorates each serving with airy, delicate cinnamon whipped cream, which serves as recliner for a gingerbread gentleman (a ginger and chocolate cookie with a white edible bowtie) sitting atop it. The dessert, which Reed makes from scratch, costs $7.
The Brown Butter Pecan Pie is to die for, slowly.
Reed boils butter, extracts the solids and adds those brown butter bits to this pecan pie. Her technique and talent gives it depth, nuttiness and just-right sweetness to make it put the smackdown on other pecan pies. The crust, made with faux sugar-dusted leaves, is buttery and crisp. I would understand if a Southern grandma knocked Reed on the head with a rolling pin to cop this recipe – it is that good. It doesn’t need ice cream, although it comes with it.
“When I make pastries, I get a chance to see the best of people,” Reed said. “They are smiling and full of joy.”
Reed, who is petite and slender, told me she eats everything she makes.
“Why aren’t you thick like me?” I said.
“I also love to run,” she said.
Reed also makes cakes, cookies and other desserts for private individuals and functions.
A 10-inch Brown Butter Pecan Pie costs $30. Her 9-inch cakes cost $50.
Call her at 631-513-8268 or send her email to: RebeccaReed678@gmail.com.
You can always find her treats, individual size, at Aspen Grille.
The classic fine dining restaurant opens at 4:30 p.m. Tuesday through Saturday.
November 22, 2011
Myrtle Beach, SC (November 2011) – Things Just Got Sweeter at Aspen
Grille with the addition of Pastry
Chef Rebecca Reed!
Chef Rebecca Reed brings her classic training and southern roots to Aspen Grille to sweeten things up! She is a graduate of New York City’s French Culinary Institute where she earned a Master of Pastry Arts with Honors. After graduating, Rebecca landed at New York’s Locanda Verde under the tutelage of James Beard Award winning chef, Karen Demasco. During this time, Locanda Verde was nominated as best new restaurant in the country, and more specifically the restaurant received best dessert honors from New York Magazine, The New York Times, and Bon Appetite.
Rebecca’s Featured Desserts:
·
Key
Lime "Martini" with Cream Cheese Panna Cotta & Key Lime Curd
· Carrot
Cake with white chocolate cream cheese frosting and walnut brittle topping
"We are thrilled to welcome Chef Reed to our team. Rebecca joins us with top experience from Locanda Verde, and her creativity and passion for southern cuisine make for a wonderful addition to Aspen Grille." - Chef/Owner Curry Martin
May 19, 2011
Aspen Grille Beach TV Commercial
February 15, 2011
Top 10 Steak Restaurants
Myrtle Beach Restaurant News
Craving beef? In Myrtle Beach and surroundings areas you've got prime choices where the steaks are sizzling and the sides are classic.
February 15, 2011
Top 10 Romantic Restaurants
Myrtle Beach Restaurant News
Don't wait for Valentine's Day to take your special dining companion out for a romantic meal, because these Myrtle Beach area restaurants will inspire that lovin' feeling any day of the year.
February 15, 2011
Friendly Fine Dining at Aspen Grille
By Becky Billingsley
It isn't often a restaurant strikes all the right culinary chords to achieve exemplary food, a cozy and genteel ambiance and a wait staff that provides professional and friendly service, but Aspen Grille in Myrtle Beach is one of the best of its kind.
February 15, 2011
Tripadvisor Aspen Grille named #1 of 364 Myrtle Beach Restaurants!
February 11, 2011
Aspen Grille received the honor of being named "Best Fining Dining" in Myrtle Beach by AOL Travel writer Shawn Douglass.
February 11, 2011
Aspen Grille is proud to announce its membership to the Certified SC/Fresh on the Menu program. This is part of our continued commitment to using the freshest, locally sourced, and highest quality ingredients in the dishes served at Aspen Grille.
Certified South Carolina - Fresh on the Menu www.certifiedscgrown.com