Enjoy recipes from our kitchen to yours.
A few of our favorite things!
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:
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.
Executive Chef Kim Lambrechts shares his Ratatouille recipe with us which will definitely put your summer vegetables to good use.
Ingredients / serve 4
- ½ cup of diced eggplant
- ½ cup of diced red onion
- ½ cup of diced red pepper
- ½ cup of diced zucchini
- ½ cup of diced summer squash
- ½ cup of diced tomato
- 1 tbsp. of chopped garlic
- 1 bay leaf
- 1 sprig of thyme
- 1tbsp of chopped marjoram / oregano
- 1/4 cup Pure Virgin Olive Oil
- Salt & Pepper to taste
- Heat a large shallow sauté pan, add ½ of the olive oil.
- Place the red onion, red pepper and eggplant in the sauté pan, add the bay leaf and fresh thyme, stir gently and cook for about 3 minutes on high heat.
- Add more olive oil if necessary, and now add the zucchini, summer squash, garlic, stir gently & cook for an additional 3 minutes, add the diced tomato & fresh herbs.
- Adjust seasoning with fresh ground pepper and salt.
- Best served right away to preserve the bright colors, flavors & freshness of this dish.
- This is a great vegetable side dish for the summer whether you serve grilled meats, fish or with fresh pasta.
Watch his cooking demo Chef Kim aired on WCAX.
Rainier Cherry Almond Tart
In Celebration of National Rainier Cherry Day
- 1 ½ cups All Purpose Flour
- 1/8 tsp. Salt
- ½ cup Butter
- ¼ cup Sugar
- 1 large egg, lightly beaten
In a bowl, sift flour and salt together. Place butter in the bowl of your mixer and beat until softened. Add the sugar and beat till light and fluffy. Gradually add the beaten egg, beating till incorporated. Add flour mixture all at once and mix just until it forms a ball. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for 30 min or until firm. When it is chilled, roll out and place into 11 inch tart pan. Let chill again for 20 minutes. Preheat oven to 400 degrees F and par bake the shell with pie weights for 20-25 minutes. Let cool down and prepare your filling.
- ¼ cup Sugar
- 3 tbs Unsalted Butter
- 1 Large Egg
- ½ tsp. Vanilla
- ½ cup Almond Paste
In an electric mixer beat the sugar and butter till creamy. Beat in the egg and vanilla until smooth. Add the almond paste and flour and beat until it forms a smooth paste. Spread the cream on the bottom of the tart shell.
- ¾ to 1 pound Sweet Cherries, pitted
- Place your cherries evenly over the frangipane and bake for 20-25 minutes at 350 degrees F
- Let cool and then de-pan and dust with powder sugar and serve. Makes about 12 slices.
Rainier Cherry Clafoutis
This recipe is for one 10” tart
6 TBSP cold unsalted butter, cubed
1 large egg
1/3 cup powdered sugar
1 ¼ cups pastry flour
1 ½ tsp baking powder
½ cup whole milk
½ vanilla bean
2 eggs yolks
1/3 cup granulated sugar
1 TBSP pastry flour
1 TBSP crème fraîche or sour cream
2 cups pitted Rainier Cherries
To make the tart dough:
Place cubed butter and egg in bowl of an electric mixer and beat with the paddle attachment for 2 to 3 minutes; mixture will be lumpy. Add sugar and mix until well incorporated on medium speed; mixture will still be lumpy. Add your flour and baking powder and stop mixing once the dough is smooth and stays together.
Preheat the oven to 350ºF. Butter or spray a 10” tart pan and place on a sheet tray. Flour the sugar dough and your rolling surface and roll the dough out to roughly a 12” circle. Transfer the circle of dough into the tart shell so that an even amount of dough hangs over the edge all the way around. A trick to doing this is to roll the dough up onto the rolling pin, and then unrolling it over the tart pan. Carefully press the dough into the pan so it’s flush and use the rolling pin or your fingers to remove the excess dough from over the edges. Lightly dock the dough with a fork along the bottom and bake until a light golden brown and just fully baked, about 15 minutes.
To make the custard:
Heat the milk in a saucepot over medium heat along with the half vanilla bean (make sure to use a paring knife to slice the bean lengthwise and scrape the seeds out. Add both the seeds and the pod into the milk). Once bubbles form around the edges of the milk, remove from the heat. In a mixing bowl, whisk eggs and yolks well. Whisk in the flour, sugar and crème fraîche. When smooth, slowly whisk in the heated milk and whisk until well combined. Strain the mixture through a sieve or cheesecloth into a clean bowl.
Place the pitted Rainier Cherries in the bottom of the pre-baked tart shell. Pour the custard over the cherries to fill the rest of the tart. Place the tart in the oven and bake until the custard is set (jiggles, but it’s not liquid), about 20 minutes. Cool completely before unmolding the tart from the pan.
Garnish with powdered sugar and more Rainier Cherries.
von Trapp Family Strawberry-Kiwi Salad with Basil
One of Kristina's girls' favorite summer salads
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.
Great for the holidays!
7 ¾ oz bread flour
7 oz cake flour
2 tsp cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp clove
½ tsp salt
12 oz butter
8 oz brown sugar
¼ cup molasses
In your mixer with the paddle attachment, cream the butter and the brown sugar until there are no lumps and the batter is light and fluffy. Add the egg, mix to combine. Add the molasses, incorporate and scrape the bowl well. In a separate bowl, sift all the dry ingredients together. Add the dry ingredients to the butter mixture and mix until just combined—do not over mix. Wrap the dough in plastic wrap and chill for 30 minutes to 1 hour.
Preheat oven to 350 degrees F. Roll the dough out on a well-floured surface to between 1/8” to ¼” thick (thinner will give you crisp cookies, thicker will be crunchy on the outside and still chewy on the inside). Using your favorite holiday cookie cutter, cut out shapes and place them on a parchment lined sheet pan. Bake for 10-15 minutes, depending on size and thickness of the cookie. Cookies should be crisp and brown on the bottom and edges and set in the center. Cool, then decorate with your favorite frosting and décor.
Maria's Favorite Linzertorte
Ingredients for Linzertorte
1 1/2 Cups Butter
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
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
Makes 16 servings
2 cups old-fashioned oats or quick-cooking oats
1/2 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
Combine oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
Whisk buttermilk, eggs, melted butter and vanilla extract in medium bowl. Add to dry ingredients; whisk until blended but some small lumps remain. Let batter stand to thicken, about 2 hours.
Heat oven to 250 degrees. Heat a large, heavy skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. (You may want to spread it around a bit.) Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary.
Note: Batter can be prepared up to 1 day ahead. Cover batter and refrigerate.
Makes 2 loaves
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups hot water
2 (1/4-ounce) packages active dry yeast
5 to 6 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg, beaten lightly
In a large bowl, combine butter, sugar and 1 1/2 cups oats. Stir in hot water and let mixture stand until lukewarm. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Stir in 5 cups flour and salt, stirring until mixture forms a dough, and turn dough out onto a floured surface. Knead dough 10 minutes, adding as much of remaining cup of flour as necessary to form a smooth and elastic dough, and let rest, covered with an inverted bowl, 15 minutes.
Lightly oil two 9-by-5-by-3-inch loaf pans. Form dough into two loaves and transfer to pans. Brush surface of dough with egg and sprinkle with remaining 1/4 cup oats. Let dough rise in a warm place until doubled in bulk, about 1 hour.
Heat oven to 375 degrees.
Bake bread in middle of oven 45 to 50 minutes, or until browned and bottoms sound hollow when tapped. Turn bread out onto racks to cool completely.
Chilled Cucumber Soup with Maple Brook Mozzarella & Garden Tomato
From Executive Chef Kim Lambrechts
Ingredients / serves 2
- 1 English Cucumber
- 1 tbspn of chopped Shallot
- ½ lemon Juice
- 1/3 cup Pure Virgin Olive Oil
- 2 slices of Mozzarella
- 2 slices of Tomato
- 2 basil leaves
- Salt & Pepper to taste
- Water as needed
- Wash the cucumber and cut it into 1 inch rounds, place in a blender, add the shallot, lemon juice, salt & pepper and blend it.
- Once obtaining a semi thick consistency, add the olive and adjust seasoning if necessary. Place it in the refrigerator for 30 minutes (best served chilled)
- Cut the mozzarella and tomato into triangles and layer them and alternate the color. Season with Salt & Fresh Ground Pepper in between layers
- Place it in the center of a soup bowl, top it off with the basil leaves.
- Pour the Chilled Soup around it.
Maple Apple Cheesecake
1 ¼ cups graham cracker crumbs
3 TBSP melted butter
2 apples, peeled, cored and sliced (Fuji or Granny Smith)
1 TBSP butter
¼ tsp ground cinnamon
¼ cup maple syrup
1 lb 4 oz cream cheese, room temperature
6 oz granulated sugar
½ oz flour
1 egg yolk
1 tsp lemon juice
¼ cup maple syrup
¼ cup heavy cream
1. Crust: Combine graham crackers and melted butter. Press into the bottom of an 8” cake pan (just the bottom, not up the sides). Once packed tightly, bake in a 350 degree oven for 8 minutes. Cool completely.
2. Apples: Gently sauté the apples in butter and cinnamon on medium heat until the apples soften. Add maple syrup and cook until syrup is reduced by half. Cool while making the cheesecake filling.
3. Cheesecake: In mixer with paddle attachment, cream the cream cheese until completely smooth. Scrape the bowl and add the flour and sugar. Mix again until smooth and scrape. Add eggs and yolk, mix and scrape. Add lemon juice, maple syrup and heavy cream, mix and scrape.
4. Pour cooled apples onto cooled crust and gently spread them out over the bottom of the pan without disturbing the crust. Pour the cheesecake batter on top and fill to the top of the cake pan.
5. Bake in a water bath in a 325 degree oven for and hour (sometimes more, depending on your oven). Cheesecake is done once the center is set and no longer moves like water when tapped. Cool overnight in refrigerator.
6. To remove from pan: Have a plate covered in plastic wrap as well as a plate for the cake. Dip the cake pan in warm water for about a minute. Put the plastic wrap plate onto the top and invert the cake. Gently pull up the pan; cheesecake will be upside down on plastic lined plate. Place second plate on the crust and carefully flip the cake over. Remove the first plate and plastic wrap, and your cheesecake is ready to serve!
Trapp Family Lodge Granola
4 ounces cashews
12 ounces rolled oats
4 ounces coconut flakes
4 ounces walnuts
4 ounces almonds
4 ounces sunflower seeds
3/4 cup maple syrup (darker is better)
1/2 cup honey
2 TBSP brown sugar
1 TBSP cinnamon
1 1/2 tsp vanilla
1 1/2 ounces butter
4 oz dark raisins
4 ounces light raisins
4 ounces dried cranberries
Directions: in a pot, gently heat the maple syrup, honey, brown sugar, cinnamon, vanilla and butter until just melted. Do not boil.
Toss with cashews, oatmeal, coconut, walnuts, almonds and sunflower seeds.
Spread out onto parchment lined sheetpans and bake at 250 degrees F until golden brown, stirring occasionally. Once cool, break up into small clusters and combine with the dried fruit. Substitute other fruit in if desired, such as diced dried apricots, dried blueberries or dried cherries.
Store in an airtight container at room temperature.
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
1 Cup warm milk
2 teaspoons sugar
2 Tablespoons Safin Yeast
4 Cups Unbleached Flour
1 teaspoon salt
½ Cup Butter
½ Cup Sugar
½ Cup Currants & Raisins mixed
1 teaspoon Orange zest
1 teaspoon Lemon zest
(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
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
Cheddar & Pepper Scones
3 Cups AP flour
½ Teaspoon Baking Soda
3 Tablespoons Baking Powder
1 Tablespoon sugar
1 Cup sharp cheddar cheese
¼ lb Butter
2 Teaspoons coarse black pepper
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
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
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
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
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.
Maple Spice Quickbread
1/2 cup butter
1 1/2 cups pure Vermont maple syrup (or you can substitute maple sugar)
1/2 cup milk
1/4 tsp salt
2 cups flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
Preheat oven to 350 degrees
Mix and sift dry ingredients into mixer bowl with paddle attachment. Add butter and blend until butter pieces are very small. Add the syrup, milk and eggs slowly, blending well and scraping often. Mix until just smooth.
Pour batter into desired pans (cake pans, bundt pans, loaf pans, etc) and bake until a toothpick comes out clean (baking time depends on oven as well as pan size). Cool and enjoy!
For a slight variation: adding 1 cup of either chopped nuts or dried fruit to the batter before baking is also delicious!
Recipe by: Larry Smith, Sous Chef Yields approximately 1 ½ gallons
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
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.
Recipe by: Greg Barth
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
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.
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)
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.
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
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.
Lemon Frangipan Torte
Lemon Sugar Cookie Dough: (makes enough for 2 – 8” tortes and one dozen cookies.
Preheat oven to 375 degrees
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
Place all ingredients in bowl to form a workable dough
Any good brand of lemon pie filling – 2 cups juice of 1 lemon
Frangipan Cream Filling:
1 cup butter or margarine (room temperature)
1 ¼ cups granulated sugar
1 cup almond paste
5 whole eggs
¾ cup all-purpose flour
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
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
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
Pear Sjitaki Bread Pudding
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
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
- 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
Combine all ingredients in a blender
and puree until smooth.
- Crème Fraiche/Sour Cream
- Maple Syrup Drizzle
- Smoked Trout
- Horseradish Cream
Cranberry Currant Pecan Bread
1 lb bread flour
½ oz salt
½ oz dry instant yeast
1 cup and 3 TBSP water (room temp)
3 oz dried currants
3 oz dried cranberries
3 oz pecans
Soak the currants, cranberries and pecans in the water for 20 minutes. Pour into a mixing bowl, then add the rest of the ingredients into the bowl as well. Using a dough hook, mix the dough for 2 minutes on low speed and 5 minutes on medium speed. The dough should have come together into a nice ball, and still be moist but not too sticky. Leave dough in bowl and cover with a towel. Leave in a warm area for until it doubles in size. Punch down the dough and turn out onto a floured work surface. Shape, place on parchment lined sheet tray, cover with towel again and let rest until dough doubles in size. (This can either be as one large loaf or 2 small loaves). Bake at 350 degrees until the bread gets very golden and the internal temperature is 200 degrees. Let cool and enjoy!
Magic Cookie Bars
1 cup melted butter
3 cups graham cracker crumbs
2 x 14 oz sweetened condensed milk
12 oz chocolate chips
7 oz coconut flakes
2 cups chopped walnuts
½ sheet pan for baking
Spread ¼ cup of the butter onto the bottom of the sheet pan. Mix the rest of butter in with the graham crumbs. Pack the grahams evenly on the bottom of the sheet tray. Pour the sweetened condensed milk evenly over the graham crust, making sure not to disrupt the crust. Sprinkle the chocolate chips, coconut and walnuts evenly over the milk and gently press into the milk. Bake at 350 degrees for 25-30 minutes, or until the top gets lightly golden and some of the sweetened condensed milk bubbles on the sides. Cool and serve.
Chewy Flourless Chocolate Cookies
1 lb 7 oz powdered sugar
3 oz cocoa powder
¼ oz salt
1 tsp vanilla extract
6 egg whites
14 oz chopped nuts, your choice
Preheat oven to 400 degrees. Combine powdered sugar, cocoa powder, salt, vanilla and egg whites in bowl with a paddle attachment on a mechanical mixer, or by hand with a spoon. Mix for 2 minutes on low speed, until it stiffens like a fudge. Fold in chopped nuts. Scoop onto parchment lined baking tray with lots of room in between each cookie (this cookie spreads!). Bake 8-12 minutes, depending on cookie size and type of oven; cookie should be just crisped on the outside and centers are barely set. Cool and store in an airtight container.