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The following employees are recognized as going above and beyond during the month of September. Thank you all for all you do and your continued dedication to Dining Services. Winners were presented with a certificate of achievement and a gift card for the SU Bookstore.

Anita Feaster

Commons

Now Hiring!

Become part of our growing Dining Services family and one month maybe you will be recognized in the Employee Spotlight section of The Zest. We are nothing without the contributions of our student workers, and all locations are currently looking for talented individuals with a “hunger” for the food industry.

Earn money right here on campus, be part of a winning team, make friends and EAT WELL!

Email your application today: Dining@salisbury.edu.

Holiday Indulgences and How to Reset

Featuring Holiday Recipes:

Oyster Stuffing

Ingredients         

• 20 oysters, shucked, plus their liquor (see Cook’s Note)
• 3 cups coarsely crumbled cornbread, recipe follows
• 3 slices bacon, cut crosswise into 1/4-inch strips
• 1/2 cup plus 2 tablespoons unsalted butter
• 3 medium shallots, thinly sliced
• 2 celery stalks (with leaves), thinly sliced
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 3 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 2 tablespoon white dry vermouth

Directions:

1. Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.
2. Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.
3. Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400°F.
4. Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.
5. Remove from the oven and serve immediately.
   

Cornbread for Stuffing

Ingredients         

• 1 cup stone-ground cornmeal
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons melted unsalted butter, plus more for the brushing the pan

Directions:

1. Butter a 3 1/4 x 5 3/4 x 2-inch loaf pan. Preheat the oven to 400°F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
2. In a medium bowl, whisk the egg and combine with the milk. Pour the milk mixture into the cornmeal mixture and mix lightly with a rubber spatula until a thick batter is formed. Stir in the melted butter until just incorporated.
3. Spoon the batter into the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool.
   

Cook’s Note

Try to find already shucked oysters in their liquor (juice) in small plastic tubs at your local supermarket or seafood monger.

Maryland Cream of Crab Soup

Directions:

1. Prepare the lump crab meat by gently picking pick through to remove as much cartilage as you can find. Try to preserve as much of the lumpy texture as you can. A small side bowl of room temperature water will help to get the cartilage off your fingers as you work. Discard cartilage. Set crab meat aside.
2. Bring milk, half and half, and heavy whipping cream to a boil. Add 1/3 crab meat, fresh parsley, 1 teaspoon Old Bay Seasoning, butter, salt, and pepper.
3. When it starts to boil, make a paste of cornstarch and cold water or cold chicken stock. Start by added the cornstarch to a small bowl and slowly whisking in the liquid until a paste forms. Whisk the paste into the soup to prevent lumps and whisk until the soup has thickened. If lumps do form, continue whisking until they have been whisked out.
4. Add another 1/3 of the crab meat, stirring gently to preserve the lumps of the lump crab meat, just until crab is heated through. Soup should be fairly thick. Garnish with remaining crab and a dash of remaining Old Bay.
   

Be sure to book your holiday events for catering as soon as possible!

We are hiring! Enjoy flexible hours and a meal when you work –no experience is necessary.

Email your application to dining@salisbury.edu or directly to kddelgado@salisbury.edu