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!

Salads & Dressings
Techniques/Video Tutorials

Shoofly Pie

  • 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
  • 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!
  • 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!


New Years Eve Coconut Rice Pudding

  • 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
  • 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. 
  • 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! 


Headless Horseman

  • 1 1/2 oz Pickers Vodka (going to be your new favorite)
  • 1/2 oz ginger syrup (recipe below)
  • juice from 1/2 lime
  • dash of bitters
  • club soda
  • ice
  • Prepare ginger syrup by bringing 1/2 cup sugar, 1/2 cup water, and 1/2 cup fresh ginger peeled and thinly sliced to a boil in a small saucepan. Reduce heat and simmer for 10 minutes. Remove from heat and allow to cool. Strain syrup and keep refrigerated.
  • We start with a shaker of ice then add 1 1/2 oz. of Tennessee's Pickers vodka.
  • Add 1/2 oz of your ginger syrup, juice from 1/2 of a lime, and a dash of bitters.
  • Shake well and strain into a Collins glass with ice.
  • Finish filling the glass with club soda and garnish with a lime!
Comments & Credit
  • Any vodka will work, but as with any recipe; the better the ingredients, the better the finished product. Pickers has been our new favorite this year; it has the quality of a vodka 3-4 times more in cost! Super smooth.
  • The ginger syrup will keep refrigerated for a couple of weeks; it could also be frozen.
  • A big thanks to our bartender, Benjy for working on this great drink and letting me be the taste tester! Benjy is also responsible for the awesome photography above.
  • This has been an addictive drink at Evins Mill this fall; enjoy!   

Spaghetti Squash

  • 1 5-7 pound spaghetti squash
  • 2T Olive oil
  • 1 cup diced, fresh tomato
  • 1t chopped garlic
  • salt and pepper to taste
  • fresh or dried herbs to taste
  • With a large knife, cut both ends off of the squash; then standing it on one end, cut squash in half lengthwise
  • Scoop out seeds with a spoon and discard
  • Lay squash flat in a baking dish, skin side up
  • Add enough water to the baking dish to cover the bottom 
  • Bake in a 350F oven for 1-2 hours or until squash is soft to the touch
  • Remove from the oven and allow to cool
  • Once cool, scoop out the flesh away from the skin and save; discarding the skin. This should come away from the skin fairly easy and in what looks like strings of spaghetti, thus the name
  • Heat olive oil in a saute pan or cast iron skillet to medium high
  • Add tomato and garlic, salt and pepper and herbs
  • Saute for about 1 minute or until garlic starts to brown
  • Add squash and reduce heat to medium low; cook, stirring occasionally for 3-5 minutes
  • Taste for additional seasoning and serve
  • Spaghetti squash is a great fall vegetable that few it seems know what to do with. 
  • It does take a little time to get the squash ready to saute, but this part may be done in advance so you will only be minutes away from dinner.
  • This goes great as a side with just about anything, or even on its own as a vegetarian option.
  • The size given in the ingredients for the squash seems to be about the average you will find; this will feed 6-8 as a side dish. 
  • Total time will be around 2 hours including the baking of the squash, but the remainder of dinner can be pulled together while this is happening!


Summer Pesto

  • 2qt fresh basil leaves, packed (app. 12oz)
  • 3 cloves fresh garlic, (app. 2-3t)
  • 1 cup shredded Parmesan cheese
  • 1/2 cup sliced almonds
  • 1 1/4 -1 1/2 cups extra virgin olive oil
  • kosher salt and cracked black pepper to taste
  • Combine all ingredients into a food processor or blender; this may need to be done in batches depending on the size of your food processor or blender
  • Puree until smooth or desired consistency
  • Remove and place in a container for the fridge or freezer
  • Fresh pesto is a favorite to sneak into all sorts of dishes from pasta salad, salsa, dips, sauces, sandwich spreads...anything!
  • We tend to use almonds the most, but try out different seeds and nuts. Traditionally the pine nut is used, but they all work pretty well.
  • The better the cheese...the better the pesto. Same with the olive oil.
  • Additions such as sun dried tomato, olives, and roasted garlic are fun...make it your own.
  • Pesto will turn brown when left exposed to the air, so it will be normal for the surface to discolor in your container. Pour a little extra oil on top after putting the pesto in; this will help.
  • Pesto will keep well in the fridge for a week or more, but also freezes well so we tend to freeze in small batches so we can pull out what we need when we need it.
  • Enjoy this seasonal treat, but freeze some away so you can reminisce this winter! 


Calfkiller Ice Cream

  • 12oz of your favorite Calfkiller beer
  • 1t vanilla
  • 6 egg yolks
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1/2t kosher salt
  • Simmer 5oz of the beer in a saucepan over medium heat until reduced by half, remove from the heat and allow to cool.
  • Combine the yolks, cream, sugar and salt in a stainless steel or non aluminum saucepan. 
  • Bring mixture to a gentle simmer over medium heat, stirring often. The goal is to bring the mixture to a temperature of 180F. Mixture will begin to thicken at this point. 
  • Remove from the heat and strain through a fine sieve.
  • Add the vanilla, reduced beer and the remaining 7oz of beer that was not reduced to the custard and combine.
  • Allow mixture to refrigerate overnight or until thoroughly chilled.
  • Freeze using the instructions on your ice cream maker.
  • Use good quality ingredients, (eggs, cream, vanilla). They do make a difference.
  • I like Calfkiller's Dead Horse Stout the best when making this recipe - the darker beers seem to have better flavor qualities for ice cream.
  • The 180F is key. If it is not cooked long enough, it will not have as nice of consistency. The same is true if you over cook it.
  • Keep stirring - you do not want it to stick to the bottom and scorch! 
  • We make this for our Calfkiller Beer Tasting Dinners and will serve as an ice cream/beer float or with homemade cookies for an ice cream sandwich. Enjoy!