EN

Translate:

Help keep The International Edgar Allan Poe Festival a FREE, family-friendly event!

  • Home
  • Festival Weekend
    • Festival Program
    • Poe House Virtual Tours
    • Death Weekend Tour
    • Film & Fashion Exhibit
    • FAQ
    • Videos & More Content
  • Saturday Visitor Awards
    • Saturday Visiter Awards
    • SVA Entry Guidelines
    • SVA Categories & Judges
    • SVA FAQs
  • Ticketed Events
  • Exhibitors & Volunteers
  • Festival Shop
  • More
    • Home
    • Festival Weekend
      • Festival Program
      • Poe House Virtual Tours
      • Death Weekend Tour
      • Film & Fashion Exhibit
      • FAQ
      • Videos & More Content
    • Saturday Visitor Awards
      • Saturday Visiter Awards
      • SVA Entry Guidelines
      • SVA Categories & Judges
      • SVA FAQs
    • Ticketed Events
    • Exhibitors & Volunteers
    • Festival Shop

EN

  • Home
  • Festival Weekend
  • Saturday Visitor Awards
  • Ticketed Events
  • Exhibitors & Volunteers
  • Festival Shop

Brunch Recipes

A Po' Mother's Brunch with Eliza Poe

The following are the recipes that Executive Chef Beth Dinice, of the historic Lord Baltimore Hotel, and Chef John V. Johnson, President of the American Culinary Federation Greater Baltimore Chapter, will teach our audience to prepare the morning of Sunday, October 3. These recipes were handpicked by the Chefs for our International Edgar Allan Poe Festival Sunday Brunch with Edgar Allan Poe’s Mother. 


Choose either or both of the recipes to follow along. Each recipe contains the ingredients you will need, as well as notes for any items Chef advises you to prepare ahead of the demonstration. Have your ingredients ready, then watch on Facebook Live or YouTube Live as Chef shows you how to make the sweet and savory courses. Don’t forget the mimosas (though a Bloody Mary is just as à pro-POE.)

Sunday, Oct 4, 11AM Eastern

Recipes for you to follow along at home during our "Po' Mother's Brunch with Eliza Poe." 

Return to program

Sweet Course (includes vegan substitutions)

LÜCHOW'S GERMAN PANCAKE (P. 274 of A Treasury of Great Recipes by Mary & Vincent Price)

A special recipe from Vincent Price’s famed cookbook, A Treasury of Great Recipes. Cooking notes from Vincent suggest that the pancakes are intended to be made very large for sharing. Apples & dried cranberries are the topping here, but berry jams or other fruits are also appropriate. 


makes 8 large pancakes 

     

  • 6 Eggs
  • 2 Cups cold   milk 
  • 1 stick Butter
  • 1 ½ Cups   Flour
  • ¼ tsp Salt
  • 1 Tbsp Sugar
  • 4 apples, thinly   sliced, skin on
  • Dried   Cranberries (optional)
  • Powdered Sugar
  • Cinnamon

 

Vegan substitutions: Eggs   = Tofu; Butter = any oil/grapeseed oil; Milk = Soy or Almond Milk 


  

Components you should make ahead of the demonstration:

Pancake Batter

Slice apples


  

PANCAKE BATTER 

1.  In mixing bowl beat: 6 large eggs. 

2.  Beat in  1 ¼ cups flour,  ¼ teaspoon salt, and 1 tablespoon sugar. 

3. Gradually add 2 cups milk and continue to beat for several minutes. The batter should be thin and smooth. Pour batter into pitcher or cover and let stand for 30 minutes. Makes 1 quart of batter, keeps for one week. 


APPLE PANCAKE (Chef Beth will demonstrate)

1. In a large frying pan melt: 2 tablespoons butter and coat bottom and sides. 

2. Pour into pan: 3 tablespoons batter, or enough for very thin coating. Tilt pan to spread batter evenly and cook for about 1 minute.

3. Cover pancake with sliced raw apple (about 1 apple per pancake). 

4. Pour 3 tablespoons batter over apple. Turn cake when browned on bottom and brown other side. 


PRESENTATION 

Turn apple pancake out on hot platter and fold over like an omelet or roll loosely. Dash with sugar and cinnamon. Cut in half to serve 2. 

Savory Course

Edgar Allan Po’ Boy

Edgar loved puns. And he would have loved this classic sandwich. Besides, this festival is celebrated in Maryland, and we would be remiss not to include a crab recipe (and Old Bay!) in one of the dishes. 

  

instructions per sandwich     

     

  • 3 Tbsp.   Vegetable Oil
  • 1 each Hoagie Roll
  • ¼ cup Flour
  • 4 Tbsp Rémoulade   sauce (instructions below)
  • 1 Tbsp. Old   Bay Seasoning
  • 2 – ½ slices   Tomato
  • 1 each Soft   Shell Crab
  • ¼ cup Cole Slaw

 

Components you should make ahead of the demonstration:

Rémoulade sauce

 

EDGAR ALLAN PO’ BOY (Chef Johnson will demonstrate)

1. Pour vegetable oil into a small sauté pan. Place on high heat.

2. Combine flour and Old bay and blend well.

3. Dredge crab generously in flour. 

4. Place crab in hot oil and lower to medium heat. Sauté for 2 minutes on each side. 

The crab will be firm when fully cooked.

5. Remove crab from pan and drain on absorbent towel

6. Spread remoulade sauce on both sides of the hoagie roll.

7. Place tomato and coleslaw on the bottom half of the roll

8. Set crab on top of coleslaw and close sandwich.


  

REMOULADE SAUCE

     

  • ½ cup Mayonaise
  • ¾ tsp. Horseradish
  • 1 Tbsp. Ketchup
  • ¾ tsp. Chili Powder
  • 1 ½ tsp. Dijon Mustard
  • ¾ tsp. Garlic (chopped) 
  • ½ oz. Capers (drained & chopped)
  • ¼ tsp. Worcestershire sauce
  • ½ oz. Cornichons (chopped fine)
  • To taste Tabasco
  • 1 ½ tsp. Lemon Juice
  • To taste White Pepper


  Mix all ingredients together in bowl. Taste and adjust seasonings as desired.


Watch This Space!

Festival weekend, content and videos will post here. Don't miss any(Poe)thing!

Copyright © 2018 Poe Baltimore, Inc. - All Rights Reserved.

  • Festival Program
  • FAQ
  • Ticketed Events
  • Read Poe in any language!
  • Exhibitors & Volunteers
  • Festival Shop

Powered by GoDaddy Website Builder