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.

Cranberry Recipe

Cranberry Cake

The name “Cranberry” derives from the Pilgrim name for the fruit, “craneberry,” so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are commercially grown. The Native Americans first used cranberries. They discovered the wild berry’s versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms. You can find cranberries in anything from a drink to eating dried cranberries in chocolate; it is a very versatile fruit. Here is one of our baker’s favorite cranberry recipes.

Ingredients
For dough
1/2 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened
For filling
1/4 cup water
1 1/3 cups granulated sugar
2 cups fresh or thawed frozen cranberries (9 oz)
1 stick (1/2 cup) unsalted butter, very soft
1/4 cup packed light brown sugar
1 teaspoon cinnamon
1 cup walnuts (optional), chopped
For glaze
1 1/4 cups confectioners sugar
2 tablespoons milk
Special equipment: a standing electric mixer fitted with dough hook; 2 (9- by 2-inch) round cake pans

preparation
Make dough:
Stir together warm water, yeast, and a pinch of the sugar in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn’t foam, discard and start over.)

Put 5 cups flour, salt, and remaining sugar in bowl of electric mixer and mix with dough hook at low speed until combined. Whisk together milk and eggs in a small bowl, then add to dry ingredients along with yeast, beating at low speed until flour is incorporated. Beat at medium speed until a very soft dough forms, about 2 minutes. Add butter and continue beating at medium speed until dough is smooth, soft, and elastic, about 4 minutes (it will be quite sticky).

Rinse a large bowl with hot water. Add dough to wet bowl and cover bowl tightly with plastic wrap. Let dough rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
Prepare filling:
Bring water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer just until they begin to burst, about 2 minutes. Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (such as a flavoring for seltzer).
Form and bake buns:
Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.

Brush off excess flour, then spread evenly with butter with a small metal offset spatula.

Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar and sprinkle evenly over dough. Dot dough evenly with drained cranberries, then sprinkle with nuts if using.

Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal. Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.

Arrange slices, cut sides up, in buttered cake pans (place 1 slice in center of each pan, then evenly space 5 more around it). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350°F while buns are rising.

Bake buns in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
Make glaze:
Stir together confectioners sugar and milk with a fork until smooth. Drizzle over buns while still hot.

Serve buns warm or at room temperature.

Makes 12 pastries.

Kick up your Labor Day Barbeque!

Grilled Ribeye with a Coffee Rub

You would normally think of coffee as a beverage to wake you up in the morning. Not anymore, coffee beans are being used in all kinds of dishes from meats to ice creams. The history of coffee can be traced to at least as early as the 9th century, when it appeared in the highlands of Ethiopia. According to legend, shepherds were the first to observe the influence of the caffeine in coffee beans when, after their goats consumed some wild coffee berries in the pasture, the goats appeared to “dance” and have an increased level of energy. From Ethiopia, coffee spread to Egypt and Yemen, and by the fifteenth century had reached Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy. The thriving trade between Venice and the Muslims of North Africa, Egypt, and the Middle East brought many African goods, including coffee, to this port. The first European coffee house opened in Italy in 1645. When coffee reached the Thirteen Colonies, it was initially not as successful as it had been in Europe. However, during the Revolutionary War, the demand for coffee increased so much that dealers had to hoard their scarce supplies and raise prices dramatically
Most Arabica coffee beans originate from Latin America, East Africa/Arabia, or Asia/Pacific. Robusta coffee beans are grown in West and Central Africa, throughout Southeast Asia and to some extent in Brazil. Beans from different countries or regions usually have distinctive characteristics such as flavor, aroma, body, and acidity. Whichever coffee bean used, it will make a great addition to any meal.

Try our chef’s delicious coffee rub on a grilled Ribeye.
Ingredients
Steak:
4 (1 1/2-inch-thick) bone-in rib-eye steaks (7 pounds)
3 1/2 teaspoons salt
2 teaspoons black pepper
Rub:
½ cup oil
¼ cup beef base
½ cup pineapple juice
2 tablespoons salt
2 tablespoons lemon pepper
1-pint ground espresso beans/ coffee

Preparation
In a mixing bowl combine ingredients for rub and set aside
Cook steak to desired temperature
When steak is done remove and rub coffee rub into steak
Let sit on open grill for 5 minutes

Try a different kind of Hard Lemonade

Lemonade with a Twist!

Lemons are originally from northern India. The name means “golden apple”. Lemons can be used in almost every dish or drink you can think of. One of the most popular versions is lemonade. Lemonade is believed to have been invented in Egypt over 1,500 years ago. Lemonade originally started as a lemon and honey wine, drank primarily by peasants. Since then it has been used in both non-alcoholic and alcoholic drinks to give the drink a little kick. In the past 10 years spiked lemonade has become a summer favorite among adults. One of the most popular alcohols to be mixed with lemonade is vodka, but beer and other alcohols are becoming popular recently. To give your hard lemonade a twist on the classic try this recipe.
Ingredients
• 4 cups ice cubes
• 1 (6 ounce) can frozen lemonade concentrate
• 1 (12 fluid ounce) can or bottle beer
• 12 fluid ounces vodka
Preparation
1. In a blender crush the ice. Pour in the lemonade concentrate, beer and vodka. Blend until smooth. Pour into frozen glasses.

Gorgonzola Burger Recipe

Gorgonzola Burger

Everyone has their own special burger that they love to cook, but where did the burger come from? The hamburger has been around for thousands of years. It is said the Egyptians ate something that resembles the hamburger. In the 13th century Genghis Khan brought ground meat into battle. The warriors would not dismount their horses for long periods of time and ground meat could be eaten with one hand, perfect for his troops. It was brought into Moscow, where the Russians adopted it and called it “steak tartare”. It was changed slightly over years to fit the tastes of the Russians. In other parts of Europe the modern hamburger was eaten in many different forms. In the 18th and 19th centuries, Sailors who had visited Hamburg, Germany tried their form of ground beef and gave it the name of “Hamburg steak” for the port where they tried it. They brought this food back to America where it became known as “steak cooked in the Hamburg style”. From here our modern hamburger was created. Although the modern is very different from what the early Egyptians ate, it has the same sense and satisfies millions.

Today anything can go on a hamburger, from cheese to any sauce you can imagine. The hamburger has evolved tremendously over thousands of years. Everyone likes their own special flavor on the hamburger. Here is one that our chef enjoys at home.
Ingredients
- 12 ounces lean ground chuck
- 2 ounces Gorgonzola cheese or other blue cheese
- Vegetable oil
4 Focaccia rolls
4 Romana Tomato slices
4 thin slices red onion
1/2 head of grilled romaine
- Horseradish sauce
Preparation
Mash Gorgonzola cheese and meat together in a bowl.
Season with pepper.
Form beef into four 3-inch-diameter patties.
Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with vegetable oil. Grill burgers until charred outside but still juicy, about 3 minutes per side.
Grill buns until lightly toasted, about 1 minute.
Place each burger on 1 bottom bun. Top with tomato, onion, romaine, and horseradish sauce. Top with bun

Summertime Recipe from our Chef!

Seared Watermelon and Feta

Watermelon is said to originate from the Kalahari Desert. There, the ancestral melon grows wild and is known as the Tsamma melon. Since its discovery, watermelon has traveled the world and is a popular fruit in every continent. “Watermelon” made its first appearance in an English dictionary in 1615. Since its introduction in China in the 10th century, it has been a staple. Today, China is the single largest producer of watermelon. There are many ways that watermelon can be eaten, from seared to inserting alcohol into the melon, and any way you slice it.
Watermelon is 92 percent water by weight, the highest percentage of any fruit. There are many different types of watermelon that can be eaten, such as yellow watermelon, orangeglo, moon and stars, cream of Saskatchewan and Melitopolski.
Not only is watermelon a fruit, it a symbol for many different cultures. The Dia de los Muertos in Mexico depicts watermelons being eaten by the dead, but in Vietnam the watermelon is used as part of the New Year because it is considered a lucky color. It is even the official state vegetable for Oklahoma, although many consider it a fruit.
So enjoy your watermelon any way that satisfies your quench for something delicious. Try our recipe for watermelon!

Ingredients- 1 Quarter of seedless watermelon
- 8 ounces of feta cheese
- 1 tablespoon of balsamic glaze

Preparation
- Peel Watermelon
- Cut 1” thick slices of watermelon
- Heat a non-stick pan and sear watermelon until caramelized on each side. About 1-2 minutes each side
- Place watermelon in a bowl and crumble the feta cheese over evenly
- Drizzle balsamic glaze evenly over watermelon and cheese
- Enjoy!