Recipes

Pumpkin Crème Brûlée

Ingredients

Ingredients – Pumpkin Crème Brûlée
3 C. Heavy Cream
2 C. Roast Pumpkin Puree
¼ tsp. Ground Cinnamon
¼ tsp. Ground Cloves
¼ tsp. Ground Nutmeg
¼ tsp. Chinese 5 Spice
½ C. Sugar
½ C. Brown Sugar
6 Egg Yolks
2 tsp. Vanilla

Ingredients – Hazelnut Biscotti
5 oz. Flour
1/2 tsp. Baking Soda
2 Eggs
3 oz.  Sugar
1/2 tsp. Salt
1/2 tsp. Frangelico
4 oz. Hazelnuts, skins removed

Directions

Pumpkin Crème Brûlée

  1. Preheat oven to 250˚.
  2. In medium saucepan whisk together all ingredients except yolks and vanilla.
  3. Bring to a simmer over medium heat (scald).
  4. Whisk together yolks and vanilla.
  5. Slowly whisk in about a third of hot cream mixture into yolks.
  6. In turn, slowly whisk tempered yolks into cream mixture.
  7. Strain through chinois.
  8. Divide 8 large ramekins between two half hotel pans, and fill with custard.
  9. Pour almost boiling water about a 1/3 of the way up sides of ramekins.
  10. Cover with foil, bake 45-60 minutes.

Hazelnut Biscotti

  1. Line half sheet pan with parchment paper.
  2. Sift together flour and baking soda.
  3. Whip eggs, sugar, salt and Frangelico in electric mixer on high speed with wire whip until thick and light in color. (about 5 minutes)
  4. Mix in dry ingredients on low speed until just incorporated. Do not over mix.
  5. Fold in hazelnuts.
  6. Form dough into log and place on prepared half sheet pan.
  7. Bake at 300◦F for 1 hour. Lower oven temperature to 275◦F. Remove from oven and let cool for 10 minutes.
  8. Use serrated knife to cut into biscotti shape.
  9. Bake for 20-25 minutes, turning the biscotti over once.
  10. Cool on wire racks.

Enjoy!

Mocha Pot de Crème

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Ingredients

Ingredients – Pot de Crème
1C – Coffee Grounds
2C – Water
1q – Heavy Cream
1T – Vanilla Extract
1t – Salt
10 – Yolks
1C – Sugar

Ingredients – Milk Foam
2C – Whole Milk
1T – Powdered Sugar
1/2t – Soy Lecithin

Ingredients – Hazelnut Tuille
2C – Hazelnuts
3 – Egg Whites
1/2C – Sugar
1/4t – Nutmeg
1/4t – Salt
1/2t – Almond Extract
4oz – Brown Butter

Directions

Pot de Crème

  1. Combine the coffee and the water in a sauce pot. Bring to a simmer and reduce by half.
  2. Strain through a chinois.
  3. Whisk the yolks and sugar together until fluffy.
  4. Heat the cream, salt and vanilla until scalded.
  5. Add the coffee to the mixture.
  6. Bake in a third pan at 350° F for one hour in a baine maire.

Milk Foam

  1. Combine all ingredients and heat until simmering.
  2. Remove from heat and pulse with immersion blender to foam.

Hazelnut Tuille

  1. Toast the hazelnuts until fragrant. Finely chop in a food processor.
  2. Using a stand mixer with the whisk attachment, whip egg whites, salt, sugar and nutmeg until soft peaks.
  3. Fold in the hazelnut, almond extract and the brown butter.

Enjoy!

Gazpacho

Ingredients

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

Directions

  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.

Enjoy!

Vanilla Cardamom Pound Cake

blowing rock restaurants

Ingredients

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

Directions

  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

Enjoy!

Apple Dumplings

blowing rock restaurants

A Dish that’s Sure to Impress

Ingredients

Ingredients – Apple Dumplings
8 – Granny Smith Apples
½ lb – Butter
1 T – Cinnamon
½ C – Brown Sugar
½ – Lemon (juiced)
½ t – Salt
1 – Puff Pastry Sheet

Ingredients – Butterscotch Sauce
1 ¼ C
Brown Sugar
2/3 C Light Corn Syrup
2 oz Butter
1 C Heavy Cream
2 t Vanilla Extract

Directions

Apple Dumplings

  1. Peel and slice the apples.
  2. In a sauce pan, stew the apples with the butter, brown sugar, lemon, salt and cinnamon until soft.
  3. Remove the apples with a slotted spoon and cook sauce until thick.
  4. Remove from the heat and cool.
    Cut the puff pastry sheet into six rectangles.  Spoon the apple mixture into the center
  5. of each and fold and seal.
  6. Brush with egg wash and bake at 400°F for 8 minutes or until golden brown.

Butterscotch Sauce

  1. Combine the sugar, corn syrup, butter and 3/4 cup of the cream in a heavy-bottomed saucepan.
  2. Bring to a boil, stirring over meadium heat. Turn the heat to medium-low.  Place a candy thermometer in the pan. Boil the sugar, without stirring, until the mixture reaches 234 degrees F. (The soft ball stage).
  3. Remove pan from the heat, and carefully add the remaining cream and vanilla.

Enjoy!

Black Walnut Ice Cream

Ingredients

2 C – Black Walnuts
3 T – Butter
2 ½ C – Sugar
4 T – Flour
½ t – Salt
5 C – Milk (scalded)
6 – Eggs
4 C – Heavy Cream
4 ½ t – Vanilla

Directions

  1. Chop the nuts. Sauté black walnuts in the 3 Tbs. of butter & let cool.
  2. Combine sugar, flour & salt. Slowly stir in hot milk.
  3. Cook 10 minutes over low heat, stirring constantly.
  4. Stir small amount of cooked mixture in beaten eggs. Return to milk mixture & cook 1 minute.
  5. Add cream & vanilla
  6. Churn in ice cream machine until soft. Then add black walnuts. Place in freezer to set up.

Enjoy!

Holiday Recipe: Butternut Squash Soup

Nutritional Information

Serving size: 189 grams
90 Calories per serving
Calories from fat: 0
0 g Fat
Saturated Fat: 0 grams
2 g Protein
22 g Carbohydrates
Dietary Fiber: 2 g
Sugars: 17 g
O g Cholesterol
180 mg Sodium

Ingredients

1 pint – Butternut Squash, cooked and pureed
2-2 ½ cups – Homemade Vegetable Stock
1 ½ cups – Skim Milk
½ cup – Maple Syrup
1 tablespoon – Cardamom
To taste Salt and white pepper

Directions

  1. Cut butternut squash in half lengthwise, remove seeds, place cut side down on sheet pan with 1/8-inch of water in pan.
  2. Cook in a pre-heated 375 degree oven for 30-40 minutes or until tender.
  3. Cool, remove skin and puree.
  4. In a heavy gauge saucepan, place squash and remaining ingredients and simmer over low heat for 15 minutes. Adjust viscosity with more vegetable stock as needed.

Yields: 3 Pints

Enjoy!

Holiday Recipe: Butternut Squash Risotto

Ingredients

2 Medium Butternut Squash, approx. 2-1/2 – 3 lbs.
½ cup – Heavy Cream
2 tablespoons – Olive Oil
1 tablespoon – Butter
1 tablespoon – Shallot, Fine Diced
1 cup – Arborio Rice
4 cups – Water, Vegetable, or Chicken Stock
½ cup – Parmesan Cheese, Grated
To taste Salt and Butternut White Pepper

 

 

 

 

Directions: Squash

  1. Preheat oven to 400 degrees.
  2. Cut the bottom “bowls” from the squash, scrape out seeds to leave a hollow interior, rub insides of squash with 1 Tbls. of oil, salt, and pepper.
  3. Place squash, open ends up, in baking dish and roast in oven until tender, approximately 1 hour, reserve warm.
  4. Cut one of the remaining squash “tops” in half lengthwise, place in a baking dish, cut side down, with about 1/4 inch hot water, roast in oven until flesh is soft, about 1 hour.
  5. Once cool enough to handle, place roasted squash flesh in blender and puree until smooth, cool.
  6. Whip cream until soft peaks form, and gradually fold in pureed squash, until a bright colored butternut whipped cream is achieved. Note: All the pureed squash may not be used.
  7. Peel the remaining squash “top” and cut into 1/2 inch cubes, toss with remaining Tbls. olive oil, salt, and pepper, place on baking sheet, and roast until tender, about 20 minutes, reserve warm.

Enjoy!

Directions: Rice

  1. Bring water or stock to barely boiling.
  2. Melt butter in medium saucepan and sauté shallots over medium high heat until just translucent, do not allow to burn.
  3. Add rice, stir and shake in pan, and allow to lightly toast a minute or two.
  4. Add one cup of hot water, reduce heat to medium, and stir rice often while water is absorbed, about 5 minutes.
  5. Continue adding water in 1/2 cup increments, stirring often, allowing water to almost fully disappear before adding more.
  6. Once rice has a nice al dente texture, about 25 minutes, add cubed and roasted squash, about 1 cup of butternut whipped cream (More can be added to loosen up thickened risotto and save the rest to top waffles or vanilla ice cream), parmesan cheese, salt, and pepper.
  7. Stir well to incorporate, and allow to thicken slightly, it should be light and creamy, just barely able to stand up on itself.
  8. Divide risotto between the two squash “bowls”, garnish with toasted pumpkin seeds or almonds if desired. Serve immediately.

Basic Reduced-Fat Muffins

Nutritional Information

Serving size: 59 grams
150 Calories per serving
Calories from fat: 35
3.5 g Fat
Saturated Fat: 0 grams
4 g Protein
26 g Carbohydrates
Dietary Fiber: 2 g
Sugars: 10 g
O g Cholesterol
310 mg Sodium

Ingredients

2 cups – Whole Wheat or Unbleached, All Purpose Four (or blend of the two)
½ cup – Sugar
4 teaspoons – Baking Powder
1 teaspoon – Cinnamon (Optional)
½ teaspoon – Nutmeg (Optional)
½ teaspoon – Salt (Optional)
¼ teaspoon – Baking Soda
¼ cup – Egg Substitute
3 tablespoons – Canola Oil
1 teaspoon – Pure Vanilla Extract
1 cup – Non-Fat or Reduced-Fat Plain Yogurt

Directions

  1. In a bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, salt and baking soda; mix to blend ingredients.
  2. Form a well in the center of the flour mixture and add the egg substitute, canola oil, vanilla and yogurt.
  3. Mix ingredients until just moistened and combine; do not over mix.
  4. Divide among a 12-cup muffin tin prepared with cooking spray and bake in a preheated 400 degree oven for 12-15 minutes or until a toothpick inserted comes out clean.

Yields: 12 Muffins

Enjoy!

Smoothie Basics

Nutritional Information

Serving size: 165 g
130 Calories per serving
Calories from fat: 25
3 g Fat
Saturated Fat: 0.5 g
6 g Protein
23 g Carbohydrates
Dietary Fiber: 4 g
Sugars: 17 g
0 mg Cholesterol
5 mg Sodium

Ingredients

2 medium – Frozen Bananas
1 cup – Sliced Blueberries
1 cup – Sliced Strawberries
¼ pound – Tofu
½ cup – Ice (Optional)

Directions

  1. Combine all ingredients in a blender and process until smooth.
  2. Don’t be afraid to alter either the amount or type of ingredients.
  3. This recipe is just a nudge to get you started in creating what suits your tastes and needs.

Yields: 4 servings

Enjoy!

Roasted Red Pepper Hummus

Nutritional Information

Serving Size: 57 g
70 Calories per serving
Calories from fat: 30
3 g Fat
Saturated Fat: 0 g
2 g Protein
8 g Carbohydrates
Dietary Fiber: 3 g
Sugars: 0 g
0 mg Cholesterol
140 mg Sodium

Ingredients

4 cups – Chickpeas
¾ cup – Roasted Red Peppers, peeled and seeded
½ cup – Tahini
½ cup – Water
3 ounces – Lemon Juice
4 tablespoons – Garlic, minced
½ teaspoon – Kosher Salt
¼ teaspoon – White Pepper
1 teaspoon – Tabasco, or to taste

Directions

Combine all ingredients in food processor and puree until smooth.

Yields: 1 pint

Enjoy!

Grilled Marinated Shrimp

Nutritional Information

Serving Size: 120 g
130 Calories per serving
Calories from fat: 25
2.5 g Fat
Saturated Fat: 0.5 g
23 g Protein
1 g Carbohydrates
Dietary Fiber: 0 g
Sugars: 0 g
175 mg Cholesterol
340 mg Sodium

Ingredients

1 pound – Large Shrimp, such as U-12’s
1 cup – Shrimp Marinade (marinade directions below)

Directions

  1. Peel and butterfly shrimp halfway down their backs.
  2. Marinate for an hour or two.
  3. Grill over a medium-hot fire until desired doneness.
    For easier handling, the shrimp may be placed on a skewer.

Yields: 4 Servings

Enjoy!

Grilled Marinated Shrimp

Nutritional Information

Serving Size: 120 g
130 Calories per serving
Calories from fat: 25
2.5 g Fat
Saturated Fat: 0.5 g
23 g Protein
1 g Carbohydrates
Dietary Fiber: 0 g
Sugars: 0 g
175 mg Cholesterol
340 mg Sodium

Ingredients

1  pound – Large Shrimp, such as U-12’s
1 cup – Shrimp Marinade  (marinade directions below)

Directions

  1. Peel and butterfly shrimp halfway down their backs.
  2. Marinate for an hour or two.
  3. Grill over a medium-hot fire until desired doneness.
    For easier handling, the shrimp may be placed on a skewer.

Yields: 4 Servings

 

Enjoy!

Shrimp Marinade

Nutritional Information

Serving Size: 2 g
5 Calories per serving
Calories from fat: 0
1 g fat
Saturated Fat: 0 g
0 g Protein
0 g Carbohydrates
Dietary Fiber: 0 g
Sugars: 0 g
0 mg Cholesterol
350 mg Sodium

Ingredients

2 Cups – Light Soy Sauce
1 cup – Whole Grain Dijon Mustard
1 cup – Pesto
½ cup – White Wine
½ cup – Lemon Juice
¼ cup – Shallots, minced
¼ cup – Dark Balsamic Vinegar
1 bunch – Scallions, chopped
½ cup – Extra Virgin Olive Oil (Optional)

Directions

Place all ingredients in a blender and process until pureed and incorporated.

Yields: 1 ½ quarts

Enjoy!

Grits

Nutritional Information

Serving Size: 66 grams
45 Calories
Calories from Fat: 5
0.5 g Fat
Saturated Fat: 0 g
2 g Protein
8 g Carbohydrates
Dietary Fiber: 0 g
Sugars: 0 g
0 mg Cholesterol
150 mg Sodium

Ingredients

4 cups – Water
1½ teaspoons – Kosher Salt
1 cup – Fresh Stone Ground Grits
½ cup – Skim Milk
½ cup – Parmesan Cheese, shredded

Directions

  1. Bring salted water to a boil, stir in grits and reduce heat, simmer for 30-40 minutes, stirring frequently to avoid scorching.
  2. Stir in milk and Parmesan cheese, simmer 5-10 more minutes.

Note: Grits may be soaked overnight in water to decrease cooking time. Grits will thicken as they cool.

Yields: 1 Quart, Serving Size: 2 Ounces

Enjoy!

Pumpkin Grande Marnier Cheesecake

Nutritional Information

Serving size: 73 g
160 Calories
Calories from fat: 15
1.5 g fat
Saturated fat 0 g
6 g protein
29 g Carbohydrates
Dietary fiber: < 1 g
Sugars: 20 g
0 mg Cholesterol
260 mg Sodium

Ingredients

9 ounces – Gingersnaps, finely ground
1 tablespoon – Apple Butter
14 ounces – Nonfat Cream Cheese
1 cup – White Sugar
1 ¼ teaspoons – Cornstarch
1 ½ teaspoons – Ground Cinnamon
½ teaspoon – – Ground Ginger
¼ teaspoon Ground Nutmeg
1/8 teaspoon – Salt
4 ½ ounces – Egg Substitute
1 ½ teaspoons – Pure Vanilla Extract
1 ½ teaspoons – Pure Orange Extract
1 ounce – Grande Marnier
½ cup – Canned Pumpkin

Directions

  1. Prepare your pan by lightly coating it with cooking spray.
  2. Grind the gingersnaps in a food processor to fine crumbs; add apple butter and process until incorporated.
  3. Form the crust by pouring the crumb mixture in the prepared pan and pressing into the sides and bottom.
  4. Place the cream cheese and sugar in a mixer affixed with a paddle and beat on medium speed. Stop frequently to scrape down the sides and bottom of the bowl to make sure the cheese mixes smoothly and uniformly.
  5. Decrease the speed of the mixer to low and add the cornstarch, cinnamon, ginger, nutmeg and salt.
  6. Add the egg substitute to the batter by thirds, mixing and scraping the bowl down between additions.
  7. Once the batter is smooth, stir in the extracts, Grand Marnier and pumpkin. Scrape down the bowl once more and continue mixing until thoroughly combined.
  8. Pour into prepared crust, place on a sheet pan and bake in a pre-heated 250 degree oven, along with a pan of warm water, for 45 minutes to an hour or until the center is set and appears to look dry and glossy.
  9. Let cool, cover and refrigerate overnight before serving.

Yields: 1 Cake or 16-18 servings

Enjoy!