Oakmont's Regal Tablescape and Creme Brulee Fit for a Queen - Miss Tennessee

Last week, the Miss Tennessee pageant was held here in Jackson. We host the largest state pagaent and this year welcomed 36 contestants. The red carpet was rolled out for our visiting guests, dignitaries, and contestants. Each night the judges were limoed to a different home for dinner before the preliminaries and the finals on Saturday evening.

Two of my dear friends and neighbors, Bobby Walden and Jim Norton, opened up their home, Oakmont to the judges and Jim prepared the dinner which was served around the banquet table in their colonial estate. They are two of the most gracious and accomodating hosts you will ever meet. Bobby and Jim leave nothing to chance. Kent Freeman, a local designer provided the stunning centerpiece of roses, lilies, and hydrangeas.
Jay and Allison DeMarcus (he of Rascal Flatts fame and she a former Miss Tennesee who serves as the pageant emcee), Jane Seymour, Bruce Sutka - the Prince of Parties from Palm Beach, Governors, Senators, Broadway stars, publishers, and NFL athletes have all been regally received at Oakmont. It's a much sought after invitation and one I always accept with pleasure.
Miss Tennessee 2009 was crowned on her third attempt and has already stressed to children in the area to never give up on your dreams. She is the spokesperson for the Governor for a Drug Free Tennessee during her reign.

M E N U

Maryland Crab Cakes with a Spicy Cream Sauce

Organic Spring Mix
of Granny Smith Apples, Black Olives, Vidalia Onion, Strawberries, Feta, Toasted Walnuts
tossed with a Strawberry Vinaigrette

Creamy Sour Cream Mashed Potatoes and Venetian Spinach with Pine Nuts and Golden Raisins
Filet Mignon in a Reduction of Cabernet Butter Sauce

Crème Brulee with Brown Sugar and Fresh Raspberries

Crème Brûlée
Also known as burnt cream or Trinity cream, this is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a broiler, with a butane torch or other intense heat source, or by pouring sugar on top of the custard.
The custard base may be flavored with just vanilla, but can be enhanced with chocolate, a liqueur, herbs or fruit. It ranks as one of the top desserts in our country but it was the French who brought it into vogue in the late 19th century. A savory version may include cheese, garlic, leeks etc.
Ina Garten of the Food Network says it is the ultimate ‘guy’ dessert. “Make it and he’ll follow you anywhere,” she claims. Crème Brûlée is quick and easy to prepare at home even for the novice. So why not give this sweet custard a try and be daring honey, add your favorite spice or liqueur as the signature note.
1 extra large egg
4 extra large egg yolks
½ cup sugar
1 tbsp light brown sugar for each serving
3 cups heavy whipping cream
1 tsp vanilla
1 tbsp favorite flavoring, liqueur (optional)
Mix the egg, yolks, and ½ cup sugar on low speed until combined. Meanwhile, scald cream in pan until hot to the touch –DO NOT BOIL. With mixer on low speed, slowly add cream to egg mixture. Add vanilla and any additional flavoring. Pour into 5 or 6 ramekins, not quite full. Place these ramekins in a baking pan and pour boiling water in pan to come halfway up the sides. Bake in a 350 degree oven for 35 – 40 minutes (until custard is set when you gently shake.) Remove ramekins from water bath, cool and refrigerate. When ready to serve, spread 1 tablespoon brown sugar evenly on top of each custard; but ramekins on cookie sheet and run under broiler for a few minutes until sugar caramelizes evenly. Allow to sit at room temperature for a few minutes and the caramelized sugar will harden. Serve with your favorite garnish. Happy Twirls ya’ll. Next time try gorgonzola, leeks and tarragon in your crème brulee and omit the sugar for a savory version topped with parmesan cheese which you can brown off.

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