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It's ALWAYS a kitchen party & EVERYONE's invited!
Welcome to Ladles & Linens Kitchen Shoppe!
Thanks for visiting! Just like our happy little stores, we take pride in making this page a place you leave happier than when you arrived! We have been in business for 22 years now, starting as a small kitchen shoppe in Lexington VA and now have expanded to 2 other locations in Roanoke VA and Richmond VA. We pride ourselves on staying ahead of cooking, baking, bar and food trends. Meeting our customers needs is always forefront, whether it's that impossible to find gadget, hostess gift, entertaining/bar items or just a good ole fashion high five! We are owned by Chef Sarah Nicholas and have a BEYOND FABULOUS team that knows it all when speaking "kitchen".
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It's the most wonderful time of the year - especially for les gourmands. Not only is this cold weather allowing us to indulge in comfort foods, but during the holidays we are being impeccably served. Prime rib with horseradish and Yorkshire pudding, homemade chocolate bark dusted with crushed candy canes. I could go on.
Richmond Chef Tammy Brawley knows her way around a holiday party. As the owner of The Green Kitchen, it's a busy time of year! She hosts private chef dinners, works as a personal chef, does catering and even hosts cooking classes at her Church Hill location.
When I asked what one of her favorite recipes was, she didn't hesitate. Crab cakes with lemon dill sauce is a mix of comfort food and sophistication. As we are all Chesapeake Bay-adjacent, owning a covetable recipe is practically our birthright. Below, she will walk you through how to take your holiday party up a notch.
2 lbs crab, lump works best, but claw meat is fine as well, as long as it’s picked thoroughly for shells
1 Tablespoon mustard
1 teaspoon= 25 mini crab cakes
1 Tablespoon dried parsley, or 2 tablespoons fresh parsley, chopped fine
zest and juice of 1 lemon
½ cup ground crackers or dry bread crumbs, more might be needed
2½ ounces parmesan cheese
¼ cup mayonnaise, more might be needed
butter and olive oil
The amounts are approximate. It’s best to “feel” as you go.
Put crab into a large bowl. Add mustards, parsley, lemon zest and juice. Mix thoroughly by hand.
Add ¼ cup ground crackers or dry bread crumbs, to start. Add parmesan cheese. Squeeze a small handful together to see how well it holds. Reserve remaining ¼ cup.
Add 1 egg to start, mixing again thoroughly. Squeeze a small handful together to see how well it holds.
Add 2 tablespoons mayo to start, mixing thoroughly. Again, check for how well it holds together.
Here you can add more crackers or dry bread crumbs, the 2nd egg and the remaining mayonnaise if you find it necessary.
Place plastic or parchment on a sheet tray. Form crab cakes evenly, either in mini 1 ½ ounce size or larger if desired. Place crab cakes on lined sheet tray.
Have burner on medium low and warm enough butter and olive oil to cover bottom of pan. Once butter and oil are thoroughly combined, raise heat to medium, for about 2 minutes. Add crabcakes and pan-fry until golden, flipping once. Serve with Lemon-Dill Sauce
1 cup mayonnaise
2 tsp. grated lemon rind
1 Tbs. lemon juice
3/4 tsp dried dill
1/4 tsp. garlic powder
1/4 tsp. hot sauce (optional)
Stir together. Chill.
Happy Thanksgiving, everyone!
Ladles and Linens has a lot to be thankful for this year, and it has to do with you. Thank you for shopping local and supporting small business. And thank you for making the world a more delicious place!
As a rule, it's always better to make too much food than just enough, because you'd be saddled with worry about running out. Besides, leftovers means less cooking and more time to relax. Speaking of leftovers, why not switch up the turkey sandwiches for a healthy snack to carry you through the hectic holiday season? Turn that bird into turkey jerky!
Cooked turkey works just fine. Since it can be a dry bird, don't simply depend on the natural juices it was cooked in. To help preserve the jerky, the marinade needs a good amount of salt. And to give it oomph, make it zesty. Thinly slice the remainder of the turkey (against the grain), set your oven or dehydrator to 175 degrees, and use one of the below marinades to season your turkey overnight. Once in the oven or dehydrator, it should take about 2-4 hours for the jerky to be complete, depending on the thickness of the slices. The meat should bend before it breaks - that's how you know it's ready.
Americana marinade: Worcester sauce, soy sauce, brown sugar, salt, pepper and herbs (use your discretion; rosemary, thyme, sage, etc)
Korean BBQ: Sesame oil, soy sauce, brown sugar and garlic salt. Top with sesame seeds
Buffalo: A little olive oil and a lot of Texas Pete
Mexican: Soy sauce, cumin, hot salsa, lime juice, chili powder and a bit of lime zest
I'm all about family, but friends are the family you choose. And Friendsgiving (a Thanksgiving meal between friends) can be an ideal alternative if you're far from your hometown. For one, it's often not as fraught regarding politics, and the group gathers on their own volition, not familial obligation.
Oftentimes, the host pulls from a wide variety of friends who are far from their families, ensuring that you'll meet some fresh faces. Another perk is that since this feast is already taking the non-traditional route, why not switch up the menu? I've always wanted to host an Indian-inspired Friendsgiving, with Tandoori turkey, aloo gobi to replace the mashed potatoes and cranberry chutney.
Traditionalists will not be pleased with me, but here it goes: turkey is tasty, but in my opinion, an overrated bird. Less juicy than chicken, less flavorful than duck. So why not switch up the theme altogether?
You could throw a soul food feast, with fried chicken, collard greens, cornbread and sweet potato pie. Or a Chesapeake-inspired seafood boil, with shrimp, corn, crab legs and cornbread. The possibilities are endless. Here are some other ways to make the occasion special:
- Have everyone take tuns around the table to describe one thing they are thankful for. Oftentimes during the busy season, we're too busy or stressed to practice gratefulness.
- Add a signature scent to the dinner, and light candles around the home with seasonal notes, like pumpkin spice, cinnamon apple or orange clove.
- Bring the outdoors in. Take a little hike around your neighborhood and find things of beauty: waxy, fresh-fallen leaves in yellow or red, pinecones or firethorn branches, dripping with orange or red berries. Run these along the center of your table
- Create a leftover station ahead of time, with take-out containers decorated with a Friendsgiving-y theme, like a turkey or autumn leaves, with the words Thank you for being a friend. It's a thoughtful parting gift!
So remember, if you find yourself without plans this Thanksgiving, throw your own Friendsgiving! You likely aren't alone, and can gather a grateful little group you don't get to spend as much time with.