EAT, DRINK, AND BE MARRIED
STIRRUPS BLACK-EYED PEAS SALAD
C
hef Ryker Brown of the
EQUESTRIAN HOTEL IN OCALA
offers some suggestions for a bridal shower or light luncheon. CONTACT INFO | PAGE 95
YELLOW PONY ROSEMARY LAVENDER SMASH Ingredients: 1 serving 2 ounces EG Rosemary Vodka 1 ounce Lavender Simple Syrup* 1 each lavender sprig 1 each rosemary sprig 4 each lime wedges *Lavender Simple Syrup: 1 cup sugar, 1 cup hot water, ¼ cup dry lavender flower Syrup Method: Muddle limes at the bottom of shaker tin. Combine vodka and lavender simple syrup with ice in shaker. Shake at least 5 seconds. Fill collins glass with crushed or pebble ice. Strain into glass, garnish with sprigs of lavender and rosemary.
Yield: 4 servings 8 oz EG Rosemary Vodka 6 oz Lavender Simple Syrup 16 lime wedges
About World Equestrian Center Dedicated to offering great sport and fun in a family-friendly environment, World Equestrian Center features two premier equestrian and multidisciplinary venues in Ocala, Florida, and Wilmington, Ohio. These exclusive facilities comprise state-of-the-art arenas, expansive stadiums, versatile outdoor space, sporting fields, and well-appointed exposition centers. An abundance of lodging options and luxury accommodations are conveniently located on-site, along with shopping and dining throughout each property. The World Equestrian Center promises an unparalleled experience for exhibitors, spectators, vendors, sponsors, and retailers.
74 | EQ UE S T R I A N L I V IN G | J U LY / AU GU S T | 2022
Ingredients: 4 servings Stirrups Black-Eyed Pea Salad 16 ounces black-eyed peas, cooked** 2 ounces Benton’s bacon, rendered 8 ounces charred vegetables, medium dice 4 ounces Dijon herb dressing ½ ounce cilantro, chopped ½ ounce parsley, chopped ½ ounce chives, chopped 4 ounces farmer cheese spread ½ ounce benne seeds To taste, kosher salt To taste, fresh-ground black pepper Optional: Micro pea tendrils Blue borage flowers Method: In a large mixing bowl, combine black-eyed peas, bacon, vegetables, Dijon dressing, and chopped herbs, and adjust seasoning with salt and pepper. For serving, use an offset spatula and spread the farmer cheese across the plate. Place the mixed salad right on top, leaving some cheese spread visible around the edges. Sprinkle benne seeds over the salad. If available, place micro pea tendrils and the blue borage flower on top of the salad.
**Stirrups Black-Eyed Peas Ingredients: 1½ quarts vegetable stock 1 pound black-eyed peas 2 ounces Benton’s bacon, sliced 6 ounces yellow onion, small dice 6 ounces celery, small dice 2 each bay leaves 2 each thyme, sprigs To taste, kosher salt To taste, fresh-ground black pepper Method: Rinse dried peas in a colander removing any stones or discolored peas. Soak them for 12 hours or overnight covered in water. Drain the peas the day after and set them aside. In a medium size pot, cook onions, celery, bay leaves, thyme, and the bacon over a low heat. Sweat this for about 2 minutes. Add peas and the stock. The stock should cover all the peas plus an inch more. Increase the heat and bring the liquid to boil for a minute or two. Reduce heat and simmer for 45 minutes or until peas are tender. Taste peas and adjust seasoning if needed.
