Tuesday

Table of Contents

Every few months, Chef Evans posts a recipe to Gastronomy, the resort's on-line archive of culinary delights, or a video tutorial to the resort's YouTube channel. From appetizers to desserts, our guests have enjoyed all these recipes - as well as the techniques employed to prepare them. See below for a table of contents. Bon appetit!

Appetizers
Soups
Salads & Dressings
Entrees
Sides
Desserts
Breakfast
Drinks
Other
Techniques/Video Tutorials

Summer Sorbet

Ingredients
  • 1 cup water
  • 1 1/4 cup granulated sugar
  • 1 lb. summer fruit, frozen/fresh (berries, peaches, etc.)
  • fresh herbs, spices, zest, or other flavorings to taste
  • 2 T lemon juice
Preparation
  • Measure fruit and place in a 2 qt, container.
  • Add lemon juice to the fruit.
  • In a small sauce pan, bring sugar and water to a boil.
  • Allow to boil for 1-2 minutes and turn off heat.
  • Add flavorings such as fresh herbs, spices, and/or zest and allow to steep for several minutes.
  • Strain sugar water into fruit container, removing the herbs, etc.
  • Puree fruit with flavored sugar water using a hand held blender until smooth; if the fruit was frozen you may need to wait a few minutes until it thaws.
  • Depending on fruit used it may be necessary to strain this pureed sorbet before freezing to remove seeds (blackberries, raspberries).
  • Transfer sorbet to a freezer safe container and freeze. You may use an ice cream freezer or simply place in freezer and stir occasionally over the next several hours if you are not in a rush.
  • Freezing time will vary based on the temperature of your freezer, so it is usually best made the day before.
Comments
  • This recipe is quick to prepare, just make sure to allow time for freezing.
  • It is a fruit heavy recipe with a denser consistency than a lot of juice only recipes
  • We have made many combinations of fruit and flavorings with this versatile recipe
  • Some combinations that worked well are raspberry lemongrass, blackberry rosemary, peach mint, strawberry lime, and blueberry orange zest.
  • This recipe will make approximately 4 cups depending on the fruit used.
  • This is a great finish to a summer evening all by itself, paired with some fresh fruit and nuts, or in a specialty cocktail with club soda.
  • Have fun playing with all the different fruits and flavor combinations this summer!

Wednesday

Peppercorn Pork Tenderloin

Ingredients 
  • 1 ½ -2 pounds pork tenderloin
  • 1 T each of black, green, and pink peppercorns, freshly ground
  • 1 T Kosher salt
  • Charcoal & Grill
 Preparation 
  • Remove silver skin from pork with sharp knife.
  • Apply seasoning to pork tenderloin generously and refrigerate for a minimum of 1 hour or up to overnight. May reserve some of the seasoning depending on the size of your pork.
  • Preheat charcoal in grill according to package instructions. Lightly oil grill surface.
  • Grill pork on medium heat, browning on all sides and then continue cooking on low heat until desired temperature is reached.
  • Remove from the heat and allow tenderloin to rest for 10 minutes, then slice thin and serve.
 Comments
  • I like to leave just a hint of pink in our pork tenderloin. When you think it is getting close, cut tenderloin in half to check, or using a meat thermometer, remove once internal temperature reaches about 135-140F.  It will continue cooking for several minutes once removed from the heat.
  • One pork tenderloin will usually serve three folks a pretty generous helping.
  • A coffee grinder works great on those peppercorns or other spices; might want a small one just for spices. My wife does not like her coffee to taste like peppercorns!
  • We serve this with apple chutney, Picatta sauce or a Bourbon cream.  
  • This has become a weekend and wedding favorite, enjoy!

How to Baste An Egg

video

For many more recipes and video tutorials, CLICK HERE!

How to Poach an Egg

video

For many more recipes and video tutorials, CLICK HERE!

How to Scramble an Egg

video

For many more recipes and video tutorials, CLICK HERE!

Shoofly Pie

Ingredients
  • 1 9" pie shell
  • 1 1/2 cups all purpose flour
  • 1 cup packed brown sugar
  • 1/4 cup butter
  • 3/4 t baking soda
  • 1/8 t ground nutmeg
  • 1 pinch ginger
  • 1 pinch cinnamon
  • 1 pinch cloves
  • 1/4 t salt
  • 3/4 cup molasses
  • 3/4 cup hot water
Preparation
  • Preheat oven to 450F
  • Combine flour & brown sugar in mixing bowl. Cut in butter until mixture is crumbly.
  • In a separate bowl, combine baking soda, spices and salt. Stir in molasses, then hot water until smooth.
  • Sprinkle a layer of crumb mixture into pie shell, then cover with a layer of the molasses mixture. Alternate in this way ending with crumb mixture covering the top.
  • Place pie on a tray in case of overflow.
  • Bake in 450F for 15 minutes then reduce heat to 350F and bake an additional 20-25 minutes.
  • Pie should be done when it does not jiggle.
  • Cool, slice, and eat!
Comments
  • This is an interesting Pennsylvania Dutch pie that is sure to make for fun conversation. It is really like no other pie. The topping reminds me of our cobbler topping, but it bakes up like a cake with the baking soda in there.
  • Winter at the farmers market can sometimes seem a little bare, but you are sure to find some local molasses and this is a great way to use it.
  • We serve this with a little sweetened whipped cream!
  • Enjoy!
For many more recipes and video tutorials, CLICK HERE!