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

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!

Saturday

New Years Eve Coconut Rice Pudding

Ingredients
  • 1 cup cooked Jasmine rice
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¾ cup coconut milk
  • 2 oz. sugar
  • ¼ teaspoon ground cardamom (or other favorite spices)
  • 1/3 cup golden raisins
  • 1/3 cup unsalted pistachios or almonds, chopped
Preparation
  • In large non-stick saute pan placed over medium heat, combine rice and milk. Heat until mix begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (5 min).
  • Increase heat to medium, add cream, coconut milk, sugar, and cardamom. Continue to cook until it begins to thicken again (5- 10 min). Use a whisk to help prevent the cardamom from clumping.  
  • Once the mix begins to thicken, remove from the heat and stir in the raisins and pistachios.
  • Transfer mix into individual serving dishes or glass bowl and place plastic wrap directly on the surface of the pudding.  
  • Serve chilled or at room temp. 
Comments
  • This is one of my favorite desserts ever! I always make sure it is a part of our New Years Eve dessert buffet.
  • Serve with a little sweetened whipped cream or homemade caramel to really set their Christmas sweaters on fire!
  • Try different spices. I do not always have cardamon around so will use ground ginger, cinnamon, cloves, or nutmeg too.
  • Raisins are easy to leave out, but substitute some dried cranberries or other dried fruit. 
  • Also experiment with your favorite nuts. I like the almonds or pistachios the best though.
  • This recipe will serve 4-6. If you include cooking the rice first, the entire process is about one hour to get it in the fridge. I do like it slightly chilled, but it is great warm too.
  • Garnish with a few maraschino cherries, fresh pineapple or mango. Enjoy, and Happy New Year from Evins Mill! 
For many more recipes and video tutorials, CLICK HERE!