Westglow’s Gingerbread Cookies


2 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup soft butter
1 1/2 cups sugar
1 egg
5 oz chopped crystallized ginger
2 tsp ground ginger
1/8 tsp ground clove
1/4 tsp ground cinnamon


1. Preheat oven to 375 degrees F

2. Cream butter and sugar with paddle attachment in mixer

3. Add egg

4. Add sifted dry ingredients until dough forms

5. Mix in ginger and spices on low speed until incorporated

6. Chill for 30 minutes

7. Use a small ice cream scoop to make cookie balls and place on an ungreased parchment baking sheet

8. Bake 8 to 10 minutes until cookies spread.

9. Remove from tray and cool for 20 minutes.

Westglow’s Raisin Spice Cookies


½ pound butter, room temperature
1 cup brown sugar, processed in food processor or use super fine sugar
½ tsp salt
1 large egg yolk
1 large egg
2 tsp vanilla
2 ½ cups all purpose flour
¾ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground all spice
1/8 tsp ground cloves
½ cup chopped raisins


  1. In a large bowl, beat on medium speed the butter, brown sugar, and salt.
  2. Once fluffy and well-balanced, beat in egg yolk.
  1. Add egg and vanilla.
  2. Reduce speed to low and beat in flour, spices, and raisins until just barely combined.
  3. Divide dough in half, wrap and refrigerate at least an hour
  4. To bake, preheat oven to 375 degrees.
  1. Scoop the balls with a small ice cream scoop and roll into smooth balls. Space out evenly on the parchment lined baking sheet.
  2. Bake on a parchment lined baking sheet for 6 to 8 minutes or until golden brown.
  3. Using a thin spatula, transfer immediately to racks to cool.

The Westglow Snowflake- Lemon Coconut Macaron


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon of pure lemon extract
1.5 teaspoon of lemon curd
2 extra-large egg whites (room temperature) / or 3 regular sized egg whites
1/4 teaspoon kosher salt


• Preheat Oven to 325 degrees F.
• Whisk together the lemon extract, lemon curd, condensed milk & salt in a large bowl.
• Whip the room temperature egg whites on high speed in the bowl of an electric mixer
fitted with the whisk attachment until they make medium-firm peaks. You could also use
the whisk attachment on a hand mixer.
• Slowly & carefully fold the egg whites into the coconut mixture.
• Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch
diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden
• Cool at room temperature for 15 minutes and serve. Store in an air-tight canister or
glass container.

Bacon Truffle Vinaigrette


4 oz. Bacon
1 oz. Shallot
1/2 oz. Garlic
4 oz. Champagne Vinegar
10 oz. Grapeseed Oil
1.5 oz. White Truffle Oil
1/2 oz. Mustard Powder
1 oz. Honey
1 Tbsp. Salt and Pepper
1 oz. Cold Water


  1. Cook bacon in oven at 450 for 15 minutes until crispy. Remove cooked bacon from excess fat and set aside.
  2. Mince shallot and garlic.
  3. Combine shallot, garlic, mustard powder, and honey into a blender pitcher.
  4. Start blender on low alternating champagne vinegar and combined truffle and grapeseed oils until the mixture begins to emulsify.
  5. Add cold water as needed to get a smooth consistency.
  6. Chop bacon into bits and fold into dressing.

Endive Salad


1 Head of Belgian endive
1/2 Head of frisee lettuce
Small handful of spring mix
White balsamic vinaigrette
Spiced pecan halves
Pecorino romano
Blanched and halved brussel sprouts (six pieces)


  1. Sear the brussel sprouts with some salt, pepper, and olive oil.
  2. Save three outer leaves of the Belgian endive and set aside for decorative plating.
  3. Chop the inner endive, frisee, and spring mix and combine.
  4. Mix green combination with with a few shards of pecorino and about 1 oz. of dressing.
  5. Add 2-3 spiced pecans.
  6. Place in the middle of a plate on top of the outer leaves.
  7. Place brussel sprouts around the base of a salad and add additonal shards of pecorino.
  8. Add more dressing as needed.

Mushroom & Goat Cheese Tart

Mushroom Edit


8 oz seasonal mushrooms, roasted

8oz goat cheese
1 Tbsp fresh thyme
1 Tbsp fresh parsley
1 oz shallot, shaved and caramelized

Tart Shell
2 ½ cups flour
½ lb cold butter
½ tsp salt
4 Tbsp cold water


Tart Shell-

  1.  Pulse flour, butter, and salt in food processer until mixture is crumbled.
  2.  Add water and process until dough comes together.
  3.  Roll out dough and use scallop cookie cutter to make dough circles.
  4. Firmly place circles in ungreased tart pan. Bake at 350 for 10 minutes.
  5. See Tart recipe for further instruction.


  1.  Combine goat cheese, thyme, parsley, shallot.
  2. Spread 1oz of goat cheese mixture into bottom of tart shell.
  3. Bake in tart shell at 450 for 5 minutes.
  4. Shingle 1 oz of roasted mushrooms on top of cheese.

Seafood Risotto



1/2 white onion, minced
2 Qts of hot prawn or shellfish stock
2 Cups Arborio rice
Olive oil
1 1/2 cups of white wine (We suggest Chardonnay)


  1. In a braising pan, heat 4 Tbsps of olive oil on low and add onion.
  2. Saute onion for 2-3 minutes and then add rice.
  3. Stir until the rice is hot to touch and shiny from oil.
  4. Add wine and reduce until 60% is absorbed.
  5. Add 4oz. of stock and reduce, add more when stock is 60% absorbed until rice is about 70% cooked through when sampled. The process should take about 20 minutes.
  6. Pour rice out onto a lined sheet tray and spread even with a rubber spatula. Cool under refrigeration.

Pine Needle Roasted Mushrooms



White pine needles (enough to cover a half sheet tray)
4 sprigs rosemary on the stem
5 packs of mushrooms (we use Maitake, but any will work)
Olive oil
Salt and pepper


  1. Trim the pine needles off the branch and spread out over the bottom of a half sheet tray.
  2. Add the rosemary sprigs.
  3. Trim the mushrooms and place in mixing bowl, add olive oil, salt, and pepper.
  4. Lay mushrooms on top of the pine needles & rosemary.
  5. Roast at 400 degrees for 10 minutes.

Butternut Squash and Lentil Salad



3 large butternut squash
2 cups black lentils
1/2 cup diced onion
1/4 cup diced carrots
1/4 cup diced celery
2 tsp sherry vinegar
2 quart vegetable stock or water
4 bay leaves
2 cups walnuts
1/2 cup maple sugar
1 tsp fleur de sel
2 oz wedge of brie


Butternut Squash

  1. Cut squash lengthwise to create cross section cutc 1/4 inch thick
  2. Remove seeds
  3. Trim excess rind of cross cuts
  4. Roast in a hotel pan on roasting rack with 2 cups of water in bottom. Wrap pan in aluminum foil and roast at 425 degrees for 40-50 minutes.


  1. In a heavy bottom pot on medium heat, sweat mirepoix in olive oil until onions become transluscent
  2. Add lentils and stock/water and bay leaves
  3. Bring to a rolling boil, reduce to simmer, cover with lid for 35-45 minutes or until lentils are tender.

Maple Candied Walnuts

  1. Toast walnuts in oven for 10-15 minutes at 350 degrees
  2. In a large saute pan add walnuts and maple syrup and reduce to candy consistency
  3. Sprinkle with salt while still warm

Broiled Brie

  1. Cover a pie pan in non-stick spray and use a cooking torch to slightly melt and caramelize the outer edges.

Toss squash, lentils, and walnuts. Garnish with brie.

Corn Souffle



15 oz whole corn kernel (8 ears, see directions)
15 oz cream corn (8 ears, see directions)
1 stick butter
1 Jiffy Corn muffin mix
8 oz sour cream
2 eggs


Corn Souffle:

  1. Preheat oven to 350 degreess.
  2. Mix all ingredients
  3. Grease standard baking dish
  4. Bake for 1 hour

Whole Kernel Corn:

1. Shuck off the outer husk and silk from the corn.
2. Fill pot with enough water to cover corn.
3. Bring water to boil and dissolve a tablespoon of salt
4. Cook corn for 3-5 minutes
5. Cut kernels from cob with a small pairing knife

Homemade Cream Corn:

8 ears corn, husked
2 tbsp sugar
1 tbsp all-purpose flour
Salt & pepper
1 cup heavy cream
1/2 cup cold water
2 tbsp bacon grease (optional)
1 tbsp butter

1. Cut kernels form cob with small pairing knife
2. Using back of blade, scrap against cob to press out milky liquid into large bowl.
3. Add kernels to bowl.
4. Whisk together sugar, flour, salt, and pepper to taste. Combine with corn.
5. Add cream and water. Mix.
6. In a large skillet heat bacon grease (optional).
7. Add mixture and heat on medium-low, stirring occasionally, for 30 minutes. Until creamy.

Taleggio Bisque



1lb taleggio cheese
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
½ cup white cooking wine
2 cups chicken or vegetable stock
2 quarts cream


  1. Sweat vegetables over medium high heat
  2. Add white wine and reduce by half
  3. Add chicken or vegetable stock and reduce by half
  4. Add cream and taleggio
  5. Melt cheese.
  6. Strain
  7. Heat on medium setting for 15 minutes
  8. Serve hot with truffle oil and croutons.

Lobster Potato Salad



1lb fingerling potatoes
1lb cooked lobster meat
2 stalks of celery
2 scallions (leafy green part only)
1/2 cup of mayo
Sriracha to taste
Salt and pepper to taste

Serves 4


  1. Boil potatoes till toothpick penetrates into potato with ease. Cool in fridge.
  2. Chop celery and scallions into small pieces and combine with mayo and sriracha.
  3. Dice cooked potatoes and add to salad.
  4. Add lobster meat.
  5. Salt and pepper to taste.

Local Mixed Greens Salad




1/4 of a bag of organic lettuce mix
4 Kalamata olives halved
4 Cherry tomatoes halved
1 Zuchinni
1 Yellow squash
1 Carrot
Vegetable oil for frying


Juice of 1/2 a lemon
1/2 of a medium yellow onion
1 tsp. chopped fresh oregano
Heavy pinch of black pepper
1 oz. extra virgin olive oil
2 oz. grape seed or other vegetable oil
2 oz. feta cheese


  1. Heat a fryer or a pot of oil to 340 degrees
  2.  Mix all dressing ingredients in a food processor
  3. Add salad mix to a bowl with 2 halved olives, 2 halved tomatoes, and 1 oz. of dressing
  4. Mix thoroughly and place the salad on a plate
  5. Add the rest of the tomatoes and olives to the bowl and toss with a little additional dressing
  6. Garnish the base of the salad with the tomatoes and olives
  7. With a vegetable peeler, peel zuchinni and squash in long ribbons of the outer colorful skins
  8. Peel the carrot in long strips to match, and combine with zuchinni and squash
  9. Deep fry the vegetable ribbons until crisp and drain on paper towels
  10. Season the ribbons and place on top of salad.



Ingredients – Gazpacho
1 – Cucumber (seeded)
1 – Red Onion
1 – Fennel
3 – Garlic Cloves
2 – Cup Tomato Cacase
½ tsp. – Cumin
1 tsp. – Paprika
¼ Cup – White Balsamic
½ Cup – Extra Virgin Olive Oil
¼ Cup – Herbs (fine minced)

Ingredients – Lemon Powder
2 Cup – Tapiocca Maltodextrin
1 tsp. – Salt
2 Tbls. – Lemon Powder


  1. Roast the red onion, fennel and garlic until fragrant.
  2. Combine all ingredients except for the oil and herbs in vita prep.
  3. Puree until smooth.
  4. Slowly add the oil to emulsify.
  5. Strain through chinios.
  6. Add the herbs and whisk to incorporate.


Thumbprint Cookies



3/4 C. All Purpose Flour
2 Egg Yolks
1/4 C. Sugar
1/2 C. Unsalted butter, softened
1/2 tsp. Vanilla Extract
1/4 tsp. Salt


Jam, Candy, or Nuts as needed for filling.


  1. Preheat oven to 365 degrees Fahrenheit
  2. Cream butter and sugar
  3. Add yolk and extract
  4. Slowly add flour and salt until combined
  5. Scoop onto cookie sheet. Press your thumb into the top of each scoop.
  6. Bake 12-15 miutes.
  7. Fill with jam, candy, or nuts.



Vanilla Cardamom Pound Cake

blowing rock restaurants


3 Cups – Flour
1 tsp. – Ground Cardamom
1 tsp. – Baking Powder
½ tsp. – Baking Soda
½ tsp. – Salt
9 oz. – Butter, Softened
1 ¾ – Cup Sugar
2 – Vanilla Beans
4 – Eggs
1 Tbls. – Lemon Juice
1 Cup – Milk


  1. Generously grease and flour two loaf pans.
  2. Whisk together flour and other dry ingredients.
  3. In mixer, beat butter and sugar at medium until pale and fluffy.
  4. Scrape seeds of vanilla beans into butter and beat until combined well.
  5. Add eggs, one at a time, until incorporated.
  6. Beat in lemon juice until combined well.
  7. At low speed, add flour mixture and milk alternately in batches, beginning and ending
  8. with flour; Mix until just combined.
  9. Preheat oven to 350 degrees.
  10. Divide batter between the two pans and bake until done 30minutes.
  11. Cool in pans about 30 minutes, then transfer to wire rack.

Yield: 8 servings