A Warm Drink from our Chef

Buttered Rum-Spiced Cider

There is a general consensus that apple trees existed along the Nile River Delta as early as 1300BC, but it is unknown if cider was made from these trees. When the Romans arrived in England in 55BC, they were reported to have found the local Kentish villagers drinking a delicious cider-like beverage made from apples. From here hard cider, which was created when the apples in the cider fermented, exploded all across Europe. Early English settlers introduced cider to America by bringing with them seeds for cultivating cider apples. During the colonial period, hard cider was one of America’s most popular beverages. In the early days of the American colonies people drank the cider more often than water because it was healthier. Often, the volume of cider it produced judged a town’s prosperity. Consumption increased steadily during the eighteenth century, only to plummet dramatically after 1919, with prohibition. Since then cider has been around but not as popular as other alcoholic drinks, until lately when companies are coming out with new flavors and tastes to the cider. Here is our chef’s favorite cider.

6 servings

Ingredients

6 cups apple cider
2-Jan teaspoon whole cloves
4-Jan teaspoon ground nutmeg
3 Cinnamon sticks
6 tablespoons butter
6 tablespoons packed brown sugar
4-Mar cup rum

Preparation

1 Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes. Strain cider mixture to remove cloves and cinnamon sticks if desired.

2 For each serving, place 1 tablespoon butter, 1-tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

A House Favorite!

Vegetable Lasagna

The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. It is thought to have originated in Italy but studies are showing that a similar meal, “loseyns”, was eaten in England prior to Italy eating lasagna, but most people do not believe the story. Lasagna can come in many forms from the traditional oven baked lasagna to bolognese, with meat sauce, to vegetable fillings. The type of cheese selected for lasagna is one of personal taste. However, the traditional cheese is ricotta and parmigiana. Other cheeses can be used for a different flavor and for a low fat alternative. Try our very own vegetable lasagna, a house favorite.

Ingredients
1 7/8 quarts marinara sauce
1 pound lasagna noodles
7 5/8 ounces zucchini squash, sliced 1/8” thick
7 5/8 ounces yellow squash, sliced 18” thick
1 7/8 teaspoon oil
5 1/8 ounces onion, ½” thick
7 5/8 ounces mushroom, ¼” thick
7 5/8 ounces broccoli flowerets
3 7/8 ounces carrots, ½” diced
5 1/8 red bell peppers, ½” diced
1 7/8 teaspoons garlic, minced
7 5/8 ounces spinach, frozen, thawed and drained
1 pound ricotta cheese
1 7/8 whole eggs
5 1/8 ounces parmesan cheese
1 7/8 teaspoons salt and pepper
1 1/8 pounds mozzarella cheese, shredded
2” hotel pan

Preparation
Sauté onions, mushrooms and garlic in oil. Blanch and shock** all other vegetables. Combine all vegetables together, except zucchini and yellow squash.

Combine ricotta, eggs, parmesan, spinach, salt and pepper.

In 2” hotel pan spread a layer of marinara sauce. Then shingle a layer of noodles. Spread layer of ricotta mixture. Lay out zucchini and top with vegetable mixture. Sprinkle with mozzarella cheese.

Repeat process using a layer of yellow squash and ending with noodles and sauce.

Cover with film wrap and foil.

Bake at 350* in a water bath for 1 hour until noodles are cooked. Uncover and top with mozzarella and bake until golden brown.

Remove from oven and let rest before serving.

** blanch and shock- To blanch, bring salted water in a pot to a rolling boil. Then, drop your vegetables in, uncovered, for approximately 45 seconds. Shocking involves stopping the cooking process by draining the vegetables and immediately placing them in an ice bath (only long enough to cool them; you don’t want any freezing action).

Serves 10

Fun Taco Salad

Layered Taco Salad

In Mexico, the word taco is a generic term like the English word sandwich. A taco is simply a tortilla wrapped around a filling. Like a sandwich, the filling can be made with almost anything and prepared in many different ways. Anything that you can wrap in a tortilla can be a taco. Although taco salad is not wrapped in a tortilla it still has the flavor of a taco. The taco salad is a Mexican inspired dish consisting of the contents of a taco on a bed of lettuce instead of a tortilla. Some forms of taco salad are served in an edible tortilla shell bowl. The Taco salad first appeared in America in the 1960s. Mexican cuisine descended from that of the Native Americans who lived in the region now called Mexico. When Spanish explorers arrived in the 1500’s, the cuisine of the native people was gradually affected by the introduction of different foods, which the Spaniards brought. Later the dietary influence of other European cultures also touched the minds and hands of native Mexican cooks, bringing together old and newer culinary foodways. Eventually an offshoot of the Spanish/Mexican cuisine, Tex-Mex, also developed. Here try our own version of a taco salad.
Makes 6 Servings
Ingredients
For dressing
1/4-cup fresh limejuice
1/2 cup chopped fresh cilantro
1-teaspoon sugar
1-tablespoon chili powder
1/4-teaspoon ground cumin
1/2-teaspoon salt
1/4-teaspoon black pepper
1/2-cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh Serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips
Preparation
Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, and then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

An Autumn Favorite, Pumpkins

Pumpkin Crème Brulee

The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was nasalized by the French into “pompon.” The English changed “pompon” to “Pumpion. Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin on the open fire and ate them. The origin of pumpkin pie occurred when the colonists sliced off the pumpkin top, removed the seeds, and filled the insides with milk, spices and honey. The pumpkin was then baked in hot ashes. The self proclaimed “Pumpkin Capital of the World” is Morton, Illinois. Pumpkins are an autumn tradition. Craving jack o lanterns and eating pumpkin pie at thanksgiving is seen in many American homes. Here is a new way to use pumpkin to satisfy your appetite and impress family and friends during holidays.

Ingredients
8 each egg yolk
½ cup white sugar
1 teaspoon pure vanilla extract
2 cups heavy cream
1 teaspoon sinnamon
6 each whole baby pumpkins
butter
ground nutmeg
1 cup white sugar
1 cup brown sugar

Preparation
Combine egg yolks and first sugar until dissolved. Add heavy cream and vanilla whisk and set aside.

Core and clean out pumpkins. Set tops aside.

Rub inside of pumpkin with butter season with cinnamon nutmeg and sugar. Place pumpkin in a water bath, fill each with 4-5 ounces of egg mixture.

Cover the pumpkins with foil and bake at 350*F for 60-75 minutes. The edges will set but the center should still be loose.

Remove from oven and allow to cool in the bath.

Sprinkle top of custard with white sugar and with torch carmilize the sugar.

Each oven is different so the cooking time may vary as will the size and depth of pumpkins.

Serves 6.