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

Winter Solstice Cosmopolitan

  • 2 1/4 oz (large side of the jigger) Picker's blood orange vodka
  • 1/2 oz ginger liqueur (Domaine de Canton)
  • 1/2 oz pomegranate liqueur (Pama)
  • 1 oz cranberry juice
  • 1/2 oz fresh lime juice
  • lime slice, pomegranate & cranberries for garnish
  • In a shaker with several ice cubes, add vodka, liqueurs, juices and shake well.
  • Strain into a martini glass or other glass of your choosing.
  • Garnish with all or one of the following: lime slice, pomegranate seeds and fresh cranberries.
  • Blood orange, ginger, pomegranate and cranberries are all flavors that I look forward to in the winter. This is a great way to combine the best of the season and enjoy the extra darkness!
  • This cocktail can be tweaked easily by switching out some ingredients for your favorites. 
  • Once you can get your hands on those fresh blood oranges later this winter, squeeze some of those to switch with the lime juice!
  • Try making a ginger syrup to use in place of the ginger liqueur or use pomegranate juice instead of the liqueur.
  • Regardless of your variation, we will be serving these daylight or dark by the fireplace here at the Mill. Cheers!    

Old Fashioned, Evins Mill

  • 1 small orange slice
  • 1 Bordeaux cherry
  • 1 teaspoon maple syrup
  • dash Angostura bitters
  • dash orange bitters
  • 1 1/2 oz Knob Creek- 9 year
  •  ice
  • club soda
  • 1 lemon peel garnish
  • In a 10 ounce rocks glass, muddle the orange, cherry, maple syrup, and both bitters until combined well.
  • Add knob creek, ice, and top with club soda.
  • Break/twist lemon peel over drink and use to garnish
  • A new, old favorite at the Mill!
  • Try different flavors of bitters, sweeteners, and Bourbon to come up with Old Fashioned you!
  • These are great in the crisp air on the porch or by the crackling fireplace.


Grilled Summer Vegetable Salad

  • 1qt grilled vegetables, cut into bite size pieces (asparagus, squash, zucchini, peppers, onion, okra, corn, etc.)
  • 1 lemon, juiced
  • 1 handful fresh basil leaves
  • 1T honey
  • 1/2 fresh tomato
  • 1T extra virgin olive oil
  • salt and pepper to taste
  • Grill, cool, and chop fresh veggies of your choosing and place in serving bowl. Bite size pieces are best.
  • Place lemon, basil, honey, tomato, olive oil, salt and pepper into blender or food processor.
  • Puree until smooth.
  • Add to veggies and toss well to incorporate.
  • Serve at room temperature or slightly warm.
  • Take care not to over cook the veggies. Looking for the grilled flavor but not cooked all the way through.
  • Home grown tomato will be best in the dressing if possible.
  • Serve with your next cookout! There seems to always be a little heat left on the grill to throw a few veggies on after the steaks have cooked. 
  • Quick and easy, but a great way to enjoy all those summer veggies. Thanks to Chef Jesse for sharing! 

How to Poach an Egg

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How to Baste an Egg

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How to Scramble an Egg

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How to Prepare an Omelet

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How to Cut a Whole Chicken

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How to Fry an Egg

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Cucumber Salad

  • 4 large cucumbers, peeled, seeded, and sliced (about 1 qt.)
  • 1 large onion, halved and sliced
  • 8oz fresh chilies, seeded and sliced
  • 2 cups water
  • 4 cups apple cider vinegar
  • 1T chopped garlic
  • Lawry's, salt, black pepper, crushed red pepper to taste
  • 1 cup sugar
  • Combine all ingredients in a large bowl
  • Stir well to dissolve sugar
  • Chill and marinate for a minimum of 6 hours or up to several days
  • This recipe will make approximately 2 qt.
  • Chilies can be adjusted to taste; add more or less and change up the variety!
  • Changing up the vinegar is a fun way to play with this recipe; the apple cider is the standard one I use.
  • When using hot chilies, the heat will intensify over time; either be careful or go crazy!
  • This is a perfect side for anything coming off the grill this summer. We serve it with most of our holiday cookouts.


Summer Sorbet

  • 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
  • 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.
  • 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!


Peppercorn Pork Tenderloin

  • 1 ½ -2 pounds pork tenderloin
  • 1 T each of black, green, and pink peppercorns, freshly ground
  • 1 T Kosher salt
  • Charcoal & Grill
  • 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.
  • 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!

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!
For many more recipes and video tutorials, CLICK HERE!