A little about Dee
DARK HORSE RESTAURANT
CHEF • BAKER • RESTAURATEUR • REAL ESTATE
Dee Muma has been a star in the kitchen since the age of three, when she turned out breakfast items on her miniature electric stove. Just a few years later she was at a real stove baking cookies, cakes, and breads. At age eight, she created a bread route to pay for the care of her horse. At age 10, she began catering dinner parties, earning $1 per person to serve, cook, and clean up.
Later, Muma studied French and Mandarin cooking techniques, as well the Mexican styles Veracruz and Mazatlan. She also explored German, Norwegian, Polish and Russian cuisines.
In 1999, Muma was cooking, planning menus, and doing off-premises catering. She later discovered she was gluten intolerant (incapable of digesting wheat, rye, and barley). In 2008, Muma perfected a gluten-free (GF) baking technique and created a successful business selling high-quality GF foods.
In 2010, Muma opened Dark Horse Restaurant Farm to Table, featuring gluten-free New American cuisine and baked goods. Specialties include award-winning lobster rolls, garden-fresh vegetarian and vegan choices, blondies, mock rye bread and challah. The beautifully renovated space at 1 East Main Street illustrates Riverhead’s recent revitalization.
Muma was named Business Person of the Year 2010 by the Riverhead Chamber of Commerce and won the News-Review’s Business Person of the Year 2010 for opening the Dark Horse Restaurant. In 2011, she received the "Getting It Done" award from Sustainable Long Island for the rehabilitation and restoration of 1 East Main Street in Riverhead, which now houses the Dark House Restaurant.
Muma is also an accomplished dressage trainer. She won a bronze medal at the 1992 Summer Olympic Games in Barcelona and a gold medal at the 2007 PanAm Games in Rio. She maintains the 240-acre North Quarter Farm, the only bison ranch on Long Island.
Cornbread, Bourbon, Pecan stuffing
1.-2 eggs, ¾ milk (2%), ¼ c. canola oil, 1 Tbl fresh lemon juice
2.- 1 c. gluten free cornmeal, 3/4c. brown rice flour, 1/4c. sugar, 2 tsp. GF baking powder,
2 tsp. guar gum, 1 tsp salt
Have wet ingredients at room temperature- beat eggs 1 minute at low speed in mixer, add other wet ingedients.
Mix all dry ingredients in separate bowl, and then spoon into wet ingredient mix at slow speed
Until just blended.
Grease an 8” square pan ( not black), spread batter evenly, and place in a preheated
350 degree oven ( 325 convection) for 22 to 30 minutes. Cornbread should be firm with
Lightly browned edges.Turn out on wire rack. Make cornbread at least 1 day before you want to make stuffing
As it will work best if slightly staled. Slice into ¾ cubes 3-4 hrs before making stuffing.
1 lb Spanish onion ( ½”dice), 4 large celery stalks (1/2” dice), ½ c. fine cut parsley, 4 Tbls unsalted butter, ¼ cup bourbon, 1 cup chopped pecan meats
4 Tbls Olive oil. Sweat onion and celery in large heavy bottomed kettle with butter and olive oil until clear ( no browning). Add 1 Tbl chopped sage, 2 Tsp each rosemary and thyme, ¼ tsp fresh grated nutmeg. Turn up heat and add ¼ c. bourbon, stir through and turn off and cover.
Generously butter a2-3” deep baking dish. Add stuffing cubes to vegetable/herb mix- add 1 c. chopped pecan meats. Toss gently- place in baking dish- drizzle ½ - ¾ c GF turkey broth over, dot with butter.
Bake In 300 oven covered ½ hr. finish ½ hr uncovered.