Recipes
Enjoy recipes from our kitchen to yours.A few of our favorite things!
Pumpkin Raisin Bread
This is a great quick-bread that has wonderful warm autumn spice flavors and the pumpkin is not overwhelming.
1 1/2 cups granulated sugar 1/4 tsp. ground clove
2 eggs, beaten 1/2 tsp. ground nutmeg
1 cup pumpkin puree 1/2 tsp. cinnamon
1/2 cup oil (we use Canola) 1/2 tsp. ground allspice
1 3/4 cups all-purpose flour 1/2 cup + 2 TBSP. water
1 tsp. baking soda 1/2 cup raisins
1/2 tsp. baking powder 1 tsp. salt
Pre-heat oven to 350 degrees. In a large bowl, combine the sugar, eggs, pumpkin and oil and mix well. In a separate bowl, combine flour and other dry ingredients. Add dry ingredients to the pumpkin mixture alternately with the water. Fold in raisins last. Avoid over-mixing! Pour into a greased 9X5X3 inch loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Top of loaf should spring back when lightly touched. Cool on wire rack for 20 minutes, then remove from pan.
This is a great quick-bread that can be served on Thanksgiving morning (or anytime!) It has wonderful warm autumn spice flavors and the pumpkin is not overwhelming. The raisins are certainly optional, but I think it adds a little more sweetness and depth of flavor to the bread. Be careful not to over-mix this (as with any quick bread or muffin) as this will cause uneven rise, toughness and "tunneling" through the center of the bread.
Executive Pastry Chef Dan Tabor
von Trapp Family Zucchini Bread
Kristina's recipe adapted from the Silver Palate Cookbook
In a large bowl:
1 1/2 tbsp. butter - beat, then add the next 3 ingredients:
3 eggs
1 1/2 cups brown sugar
1 tsp. vanilla - beat together, then fold in 3 cups zucchini (Recipe calls for 2 cups, but 3 works fine, I've found.)
In another bowl, mix together:
1 1/2 cups whole wheat flour
1 cup all purpose white flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 cup chopped walnuts (optional)
NOTE: Be generous and heap one of the cups of flour and all the spices, if you're adding the full 3 cups of zucchini.
Grease loaf pan and bake at 350 degrees for 1 hour.
TIP: We make so much of this bread in the summer and fall that I have learned a short cut: I measure out the dry ingredients three times: one into a bowl for immediate use, and the other two into plastic quart-size freezer bags for future use, and I store them in the freezer.
Cheddar & Pepper Scones
Ingredients:
3 Cups AP flour
½ Teaspoon Baking Soda
3 Tablespoons Baking Powder
1 Tablespoon sugar
1 Cup sharp cheddar cheese
¼ lb Butter
1-Cup Buttermilk
2 Teaspoons coarse black pepper
Preparation:
1. Mix dry ingredients - flour, baking powder, baking soda and sugar in bowl. Cut in cool butter, cheese and pepper.
2. Add Buttermilk and mix to soft dough. Put out on well-floured board to ¾ inch thick. Cut and transfer to baking sheet.
3. Brush with beaten egg and butter
4. Bake in 400-degree oven for 15 – 20 minutes until golden. Do not over bake.
Honey Wheat Bread
Ingredients:
1 1/2 qt lukewarm water
1/2 oz. instant yeast
1/2 C honey
1/2 C unsalted butter
1 oz. salt
2 3/4 lbs. bread flour
1 1/4 lbs. whole wheat flour
Preparation:
Add all ingredients to mixing bowl in the order that they are listed. Mix until a soft dough forms. Remove dough to lightly floured surface and knead into a ball, curling fingers under with heels of hands on top. Cover and let rise 10 minutes. Portion into 1.2 lb dough balls and cover and let rise again 10 minutes. Shape into loaves and place in greased standard size (8x4) loaf pan. Brush with lightly beaten egg and sprinkle with cracked wheat (wheat optional). Cover and let rise until it has risen about one inch over the top edge of the loaf pan. Bake 45 minutes at 350 degrees until golden brown. Remove from pan, let cool on wire rack. Enjoy!
Servietten Knoedel (Dishtowel Dumplings)
Recipe By: Brian Tomlinson, Executive Chef
Ingredients:
1 loaf WHITE PULLMAN BREAD (diced)
2 ea SPANISH ONION (small diced)
6 slices BACON (diced)
4 stalks CELERY (small diced)
5 ea GARLIC CLOVES (sliced)
½ lb BUTTER
½ bnch PARSLEY (chopped)
1 cup WHOLE MILK
4 each EGGS
1 pinch NUTMEG
to taste SALT
to taste PEPPER
Procedure:
1. In a large saute pan render the bacon until crispy.
2. Add the onions, celery, garlic and butter then sweat until translucent.
3. In a large mixing bowl combine the cooked vegies with all the butter and oil to the bread and toss to combine.
4. In a seperate bowl whisk together the milk, eggs, parsely, nutmeg, salt and pepper.
5. Combine the egg mixture with the bread mixture and mix to combine then press it all down together.
6. Lay out a length of cheese cloth (or old dishtowel). Form a sausage shape rool of the stuffing mixture at the bottom of the cheese cloth.
7. Roll up the stuffing, try to get it as tight as possible. Twist the ends to get it even tighter then tie with twine.
8. Place rolls in a steamer pan and steam for 50 minutes.
9. Remove from steamer and let cool completely before attempting to unwrap the cheese cloth.
Vegetarian Borscht
Recipe by: Larry Smith, Sous Chef Yields approximately 1 ½ gallons
Ingredients:
½ head Green Cabbage, small diced
1 ½ each Leeks, thin sliced
1 each White Onion, small diced
1 each Celery Ribs, small diced
1 each Carrot, small diced
2 each Garlic Cloves, minced
1 ¼ lb Red Beets, small diced
2 Tbsp Butter
¾ gallon Roasted Vegetable Stock
3 Tbsp Apple Cider Vinegar
2 Tbsp Fresh Dill, chopped
To Taste Kosher Salt
To Taste Fresh Cracked Black Pepper
Procedure:
1. In a stockpot melt the butter and sweat all the vegetables until soft and translucent.
2. Add the vegetable stock and bring to a simmer. Gently simmer for 15-20 minutes.
3. Add the vinegar, dill, and season with salt and fresh cracked black pepper.
4. Allow soup to cool.
5. Ladle into bowls and garnish with a dollop of sour cream and fresh dill.
Chevere Alfredo
Recipe by: Greg Barth
Ingredients:
¼ lb BUTTER
2 ea SPANISH ONIONS (small diced)
6 ea GARLIC CLOVES (sliced)
1 ½ cups WHITE WINE
¾ cup WHITE BALSAMIC VINEGAR
2 tbsp SHERRY VINEGAR
¾ gal HEAVY CREAM
1 1/2 lb CHEVRE CHEESE
½ cup PARMESIAN CHEESE
4 tbsp KOSHER SALT
1 tbsp BLACK PEPPER
1 cup ALL PURPOSE FLOUR
Procedure:
1. SWEAT GARLIC AND ONIONS IN BUTTER UNTIL TRANSLUCENT.
2. ADD FLOUR TO MAKE A ROUX AND CONTINUE TO STIR FOR 3-4 MINUTES.
3. ADD THE WHITE WINE AND VINEGAR AND STIR WITH A WHISK TO COMBINE. KEEP STIRRING TO REMOVE ALL FLOUR LUMPS.
4. SLOWLY ADD THE CREAM WHILE WHISKING AND BRING TO A VERY LOW SIMMER.
5. ALLOW SAUCE TO COOK FOR 20 MINUTES MAKING SURE TO STIR FREQUENTLY TO AVOID STICKING AND SCORCHING.
6. SLOWLY ADD THE CHEESE AND CONTINUE TO STIR UNTIL ALL THE CHEESE IS MELTED IN.
7. SEASON WITH SALT AND PEPPER.
Maria's Favorite Linzertorte
Ingredients for Linzertorte
1 1/2 Cups Butter
1 Egg
3 Rounded Cups Unbleached All-Purpose Flour
1/2 Teaspoon Nutmeg
1/2 Cup Currant Jelly
1/4 Cup Almonds, Sliced
1 1/2 Cups Granulated Sugar
1 1/2 Cups Walnuts - Ground
1/2 Teaspoon Cinnamon
1/4 Teaspoon Cloves
1/2 Cup Raspberry Jam
Confectioner's Sugar
Method for Linzertorte
Preheat oven to 375 degrees. Flour and grease two 8 inch pans. In a large mixing bowl, cream the butter and sugar together until light (either by hand, with a mixer or a food processor). Add egg, walnuts, flour and spices. Mix into a dough and then roll into a ball. Divide dough into quarters. Press a quarter of the dough into the bottom of each cake pan. Cut one of the remaining quarters in half and press each half up the sides of both pans. Cut the remaining quarter of dough into 12 pieces and set aside.
Mix the currant jelly and the jam together. Spread half of the mixture into each of the walnut crust shells. Roll out the remaining dough into round strips and crisscross on top of the jam mixture-three pieces each way. Press the side crust down to connect with the strips. Sprinkle the top of your torte with almonds and bake until golden brown and the jam mixture bubbles.
Cool, remove from pans, then sprinkle with confectioners' sugar.
Linzertorte is best served at room temperature. If you wish to prepare well in advance of serving, this torte freezes very well. Serves 8 - 10 people
Nathan’s Cranberry & Currant Pecan Loaf
Ingredients for Loaf:
5 cups Unbleached Flour
1 1/2 cups warm water
1 cup Dehydrated Cranberries
1 cup Currants
1 cup Pecans (coarsely chopped)
1 tsp Salt
2 tbsp Instant Yeast (rapid rise)
Preparation:
Place the currants and cranberries in a small bowl, cover with warm water. Drain at once and let stand for 20 min.
Place all ingredients in a large bowl and mix together until it forms a dough. Tip onto a flour board and knead for 8 minutes. Cover with a towel and allow to double in size, approximately 30 minutes.
Divide into 2 loaves and place in greased or non-stick standard bread pans. Brush the top with a beaten egg. Allow dough to rise to the top of the pan.
Bake in a 375º oven for approximately 45 minutes. Loaf should sound hollow when tapped, tip loaves from pan onto cooling rack.
Apfelstrudel
Ingredients:
8 Sheets Philo Dough (4 for small version) ¼ Cup Sugar
¾ Cup melted Butter ½ teaspoon Cinnamon
½ Cup Bread Crumbs 1/8 teaspoon Nutmeg
2 Cups tart Apples, sliced Pinch of ginger
½ Cup Raisins 1 Egg, beaten
¼ Cup Almonds or Walnuts sliced Confectioners’ sugar
Preparation:
1. Preheat oven to 400 degrees. Grease one cookie sheet.
2. Put three layers of philo dough on a damp towel. Sprinkle with some of the butter and then sprinkle ¼ of the breadcrumbs over all. Place 4th sheet of dough over and repeat with butter and crumbs to make a second layer. (Repeat for second strudel. If you are making the large version, overlap the 2 sections of the philo dough).
3. Spread with apples, raisins and almonds.
4. Mix sugar, cinnamon, nutmeg and ginger together. Pour over apples and raisins.
5. Roll up as you would a jellyroll, using the towel to guide you. Transfer to greased cookie sheet, seam down. (The towel works as a siding to transfer the roll).
6. Brush with beaten egg and the remaining butter.
7. Bake for 30 minutes. Sprinkle with confectioners’ sugar before serving.
Instead of apples you can use the following variations:
Rhubarb (Rhubarbstrudel), substitute 2 Cups Rhubarb, cut in ¼ inch pieces.
Cherry (Kirschenstrudel), one 16oz can, or fresh, pitted cherries. Omit raisins, almonds and cinnamon.
Caramel Maple Cheesecake
Now that's a cheesecake!
This recipe yields two 10” or three 8” cheescakes.
CARAMEL - prepare one day in advance:
Place one can of sweetened condensed milk in a pot and cover it with water. Bring the water to a simmer (approximately 180 degrees F). Simmer for 8 hours. The can must be kept covered with water at all times. Do not let water reach a boil and do not open the can – the can will not explode. Remove the can from the water (after 8 hours) and place it in the refrigerator to for two hours. This will yield a creamy, delicious caramel sauce.
BATTER:
Ingredients:
3 lb’s cream cheese
1 ½ lb’s sugar
2 Large serving spoons of sour cream (approximately ½ cup)
1Tablespoon of vanilla extract
17 eggs
Preparation:
Place the cream cheese, sugar and sour cream in a bowl and mix until very smooth (no lumps). Add the vanilla to the batter. Mix in the eggs, two at a time – when you have added 8 eggs, scrape down the sides of the bowl to avoid lumps in the batter. Add the remaining 9 eggs. A pinch of salt is optional – everything tastes better with a little salt.
CRUST:
Graham cracker crumbs with enough melted butter to make the consistency of wet sand. Pack this crust in to the bottom of the cake pans and toast in 325 degree oven for 5 minutes.
Assembly:
Pour the batter into the prepared, greased pans with the pre-baked crust. Fill about ¾ full. Open can of condensed milk and drop the caramel by the spoonful into the cake batter. Swirl the caramel into the batter by using my favorite piece of equipment – your finger! Add as much or little caramel as you want.
Bake:
Bake the cheesecakes in a 350 degree oven in a bain marie (water bath) until the surface of the cake is slightly browned and the whole cake is slightly browned and the whole cake wiggles but doesn’t jiggle! Cool the cake overnight or freeze for 6 hours in order to unmold.
Unmold:
Place the cake in a large bowl with very hot water for about one minute. Then flip the cake out and quickly flip it back over onto your serving plate.
Lemon Frangipan Torte
Lemon Sugar Cookie Dough: (makes enough for 2 – 8” tortes and one dozen cookies.
Preheat oven to 375 degrees
Ingredients:
2 cups (1lb) butter or margarine (room temperature)
1 ¼ cups granulated sugar
3 egg yolks
4 ½ cups all-purpose flour
1 tsp lemon zest
Preparation:
Place all ingredients in bowl to form a workable dough
Lemon Filling:
Any good brand of lemon pie filling – 2 cups juice of 1 lemon
Frangipan Cream Filling:
Ingredients:
1 cup butter or margarine (room temperature)
1 ¼ cups granulated sugar
1 cup almond paste
5 whole eggs
¾ cup all-purpose flour
Preparation:
1. Work almond paste and sugar together by rubbing until well blended.
2. Add butter and work until smooth
3. Add eggs, one at a time and blend well
4. Fold flour into mix
Lemon Icing:
Ingredients:
1 ½ cups sifted confectioners sugar
Lemon juice – enough to make thick, pourable icing (4-5 tbsp)
1 drop lemon yellow color
½ tsp lemon zest
1 tbsp hot water
Preparation:
Place sugar and lemon in a stainless steel or glass bowl. Add hot water, zest and color. Stir to a smooth icing. If too thin, add more sugar or if too thick add more water.
Bake approximately 45 minutes or until golden
Babka (Grandmother)
Ingredients:
1 Cup warm milk
2 teaspoons sugar
2 Tablespoons Safin Yeast
4 Cups Unbleached Flour
6 Eggs
1 teaspoon salt
½ Cup Butter
½ Cup Sugar
½ Cup Currants & Raisins mixed
1 teaspoon Orange zest
1 teaspoon Lemon zest
Preparation:
(1) Place all ingredients in large bowl with warm milk added last. Rise to double – knock back down and form into two pans. Rise again to double. Bake for 30 to 40 minutes in a 350 degree oven.
(2) While warm prick the surface and brush with Rum Syrup
Rum Syrup:
1 Cup water
1 Cup Granulated Sugar
2 Tablespoons Rum
Note: May be iced with water icing when cold.
Water Icing: 2 Cups Granulated Sugar mixed with ½ Cup Water
Pear Sjitaki Bread Pudding
Ingredients:
1 gallon OLD CROISSANTS (1 inch diced)*
1 ea SPANISH ONIONS (small dice)
4 each PEARS (cored and sliced)
3 ea GARLIC CLOVES (sliced)
2 T FRESH GINGER (fine diced)
1 lb SHITAKI MUSHROOMS (stemmed and sliced)
8 each EGGS
3/4 qt HEAVY CREAM
1 tsp NUTMEG
To Taste SALT & PEPPER
Procedure:
1. In a saute pan sweat the garlic, ginger, onions and shitakis until tender.
2. In a bowl combine the teggs, heavy cream, nutmeg, salt & pepper and whick to combine.
3. In a large bowl combine the croissants, sauteed veggies, and custard mixture and mix to combine.
4. Grease the inside of a 4 inch ½ hotel pan then line it with foil and grease the inside of the foil.
5. Poir the croissants and custard into the foil lined pan and press out evenly, cover with foil and bake in a water bath at 350 degress for 1 ½ hours. Pudding should be firm and cooked through.
* You can substitute regular white bread or old cinnamon rolls
Chilled Cucumber Apple Soup
Recipe by: Executive Chef Brian Tomlinson
Ingredients:
- 2 Granny Smith Apples (cored and chopped)
- 3 Cucumbers (peeled and rough chopped)
- 1/4 Spanish Onion (peeled and rough chopped)
- 1/3 cup Lemon Juice
- 1 cup Water
- 1/4 tsp Cumin
- 1/4 tsp Coriander
- 1/3 cup Honey
- 1/4 cup Cider Vinegar
- Kosher Salt to taste
Procedure:
Combine all ingredients in a blender
and puree until smooth.
Possible Garnishes:
- Dill/Chives
- Crème Fraiche/Sour Cream
- Yogurt
- Maple Syrup Drizzle
- Smoked Trout
- Horseradish Cream
von Trapp Family Strawberry-Kiwi Salad with Basil
One of Kristina's girls' favorite summer salads
Ingredients:
1/4 cup of half-and-half cream
2 tbsp. white balsamic vinegar
2 tsp. sugar
1/4 tsp. salt
3 peeled kiwis – sliced, then cut into 6 wedges
2 cups (about 1 pint) quartered strawberries
2 tbsp. finely chopped fresh basil
Combine first four ingredients in a bowl. Add strawberries and kiwis, toss well, cover and chill 1 hour. Stir in basil just before serving.
Serves 4-6.