Holiday Surprise Salad

TRY THE NEW
Holiday Surprise Salad!

The Holiday Surprise Salad has Roasted Butternut Squash, Dried Cranberries, Bleu Cheese, Poached Pears, Walnut Bread Croutons, Field Greens and tangy Cider Thyme Dressing.

This Salad really will SURPRISE your taste buds with a mix of salty, sweet flavors and rich textures. The creamy Bleu Cheese adds a sharp and salty flavor. The Walnut Bread Croutons are crunchy and sweet. The color is beautiful and festive. After eating this salad you will surely leave with the holiday spirit. 

Crabs!

In the spirit of the Member-Guest Crab Boil today, we have decided to blog about the correct way to cook, clean & shell a Crab. These pesky crustaceans don't yield their sweet meat easily. Don't get crabby here are some tricks of the trade to help you out.

How to cook crab

1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

2. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.

How to clean, crack, & shell crab

1. Pull off and discard triangular flap from belly side.

2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

3. On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

4. Twist legs and claws from body. Using a nutcracker or wood mallet, crack the shell of each leg and claw section. With a knife, cut the body into quarters.

5. Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

Enjoy!!!

Tuesday Grill Night

Llanerch is now open Tuesdays for Grill Night!

 We will be serving a special grill menu from 6:00 PM to 8:00 PM Every Tuesday on the Porch (weather permitting). We purchased a brand new state of the art grill this summer. Every week we will feature a different Chicken Du Jour and Fish Du Jour dish.  If you would like to make a reservation please call 610-446-2232 or email reservations@llanerchcc.org.

Llanerch Cafe

Come try our distinctive blends and bold infusions of cafe drinks. With a variety of different drinks to choose from you can enjoy them any time of day. 

Cappuccino

Decafe Cappuccino

Latte

Decafe Latte

Iced Cappuccino

*Enjoy any of these drinks hot or iced*

Espresso

Decafe Espresso

 

If you would like to spice up your beverage, ask your server to add Chocolate, Caramel Sauce, Cinnamon or Whipped Cream!!

Coleslaw Recipe

Some of our Members have inquired about the Llanerch Coleslaw recipe so we are happy to share this tangy sweet side dish.

Llanerch Coleslaw Recipe
(Serves 10 people)

• 1 Cup - Apple Cider Vinegar
• 3/4 Cup - Sugar
• 2 Tablespoons - Kosher Salt
• 1/2 teaspoon - White Pepper
• 1 Quart - Mayonnaise
• 2 lbs - Shredded Green Cabbage
• 1 lb - Shredded Carrots
• 1 - Red Onion (Julienne)
• 1 - Red Pepper
• 1/2 Cup - Sliced Scallions

Dissolve Sugar and Salt into Vinegar, fold in Mayonnaise, add Seasonings (salt and pepper) add Cabbage, Carrots, Red Onion, Red Pepper and Scallions. Mix thoroughly and refrigerate.

ENJOY!

Live, Love, Pasta!

NEW! Llanerch is now featuring handmade pasta. Our Ravioli, Fusilli and Pappardalle pasta is handmade by Antonietta Pendleton. She makes the dough and filling from scratch using the freshest ingredients. Antonietta makes pasta for other restaurants including the White Dog Cafe in Wayne. Come try one of our three dishes on the Ala Carte Dinner menu featuring the handmade pasta.

MEET THE MASTER BEHIND THE PASTA

Antonietta Pendleton is the retired chef/owner of Antonietta’s Italian Specialties, and is an active member of ACF Professional Chefs Association of South Jersey. After receiving her education in Marana and Roma, Italy, she opened her first Italian restaurant and over-the-counter sales facility for her pasta products in 1958 in Philadelphia. Over the years, she opened an additional restaurant and over-the-counter retail outlet and catering operation. In 1975, she closed both restaurants and catering operations and focused on manufacturing and marketing her pasta products. In 2010 Antonietta was a CEC, honorary inductee into the prestigious American Academy of Chefs Society. Antonietta now produces pasta orders for local businesses around Philadelphia.

APPETIZER
Handmade Goat Cheese & Spinach Ravioli
Asparagus Tips, Browned Butter

Ravioli are a type of filled pasta composed of a filling sealed between two layers of thin egg pasta dough and served in a sauce. The Ravioli is filled with a creamy Goat Cheese and soft Spinach. The Ravioli is pan fried in brown butter for the perfect texture and bite. The dish is perfect as an appetizer but could also be enjoyed as an entree.

ENTREE

Handmade Fusilli Pasta
Veal & Beef Bolognese

 

Fusilli are long, thick, corkscrew shaped pasta. The word Fusilli comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them into a corkscrew shape. You won't regret indulging in this rich hearty dish. The fresh pasta is a great match for the meaty sauce.


Handmade Pappardalle Pasta
Sautéed Shrimp, Broccoli Rabe, in a Red or White Sauce

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up. Red or White Sauce? You can't go wrong either way. You can go with a tangy Red Tomato Sauce or our creamy cheesy White Sauce. Both sauces taste great with the plump Shrimp and fresh Broccoli Rabe.

Hartley Ranch Angus Filet Mignon

Have you tried the Hartley Ranch Angus Filet Mignon on the Ala Carte Dinner Menu?

This new Llanerch dish includes Premium Angus Beef Pan Seared with Clarified Butter and Mushrooms in a cast iron skillet. The Filet is one of the healthier cuts of meat compared to the New York Strip and Prime Rib. Since our Filet is Premium Angus Beef it has more marbling in the meat which produces the most flavor.

Unlike most ranches, Hartley Ranch is still family owned. They are sixth generation Texas ranchers and one of the top registered Angus breeders in the country. Their standards exceed the United States Department of Agriculture’s (USDA) “Product Quality Control” requirements, which assure:

• Angus Heritage Verified by DNA Testing
• Source and Traceability Verified
• “Never, Ever” given Growth Hormones or Antibiotics
• Packaged at a State-of-the-Art Packing Plant in the U.S.
• Monitored for Quality Controlled throughout the Entire Process

They are devoted to humane handling and sustainable ranching practices which is why every cut of our genuine Angus beef can be served worry-free and guilt-free!

The Poached Pear Salad new on the Menu this Spring!

Chef Monte created this light refreshing Poached Pear Salad perfect for Spring and the Summer months. The highlight of this salad is a Pear poached in Merlot and Cinnamon. The Pear has a firm texture to counter balance the soft creamy Roquefort Cheese, crunchy Candied Pecans and bold Red Onions. The salad is then topped with a Merlot Vinaigrette that compliments all of the flavors perfectly. Come in for lunch or dinner to try the excellent new creation!

Wild Game Dinner

The 9^th Annual Wild Game Dinner on Friday, April 25, 2014 was a great success! Our Executive Chef Monte Davis took the challenge of preparing wild game meats such as Roasted Duck Breast (top left), Country Fried Quail (top right) and Roasted Buffalo Striploin (bottom left). Chef Monte accompanied these meats with an assortment of side dishes that would complement the meal. He served Roasted Brussels Sprouts with Bacon and Onions (bottom right), Wild Mushroom Bread Pudding & Pheasant Minestrone Soup with Spaetzle.  Charlie Doherty said he was getting calls all week from guests who attended the event raving about the food and the great time they had.