Saturday, December 21, 2013

Turkey Fritters with Herb Dressing and Cranberry Cole Slaw






Turkey Fritters with Herb Dressing and Cranberry Cole Slaw

Turkey Fritters

½ turkey breast – cooked and shredded
¼ cup mayonnaise
1 tbl cream cheese
1 tbl green onion
1 tbl parsley
1 small shallot, diced
1 garlic clove, minced
1 egg
Breadcrumbs (just enough to hold patty to shape)
Canola or vegetable oil
Salt and pepper to taste

  1. Mix everything except egg. Add salt and pepper, as preferred.
  2. Once seasonings are evenly distributed, add egg and mix well.
  3. Heat skillet on medium heat with enough canola or vegetable oil to cook bottom of skillet.
  4. Form patties (about 2 inches in diameter) and cook until golden brown on both sides.
  5. Put patties on sheet pan and put in oven for 375° for 3 min, just to cook the patties all the way through.

Herb Dressing
3 tbl of buttermilk
¼ cup of plain yogurt
1 tsp of parsley
1 tsp of thyme
1 tsp of chives
Salt and pepper to taste

1. Mix ingredients together until even and smooth.

 Cranberry Cole Slaw

½ head of purple or green cabbage
Handful of cranberries
1 bulb of fennel
1 small shallot

Cole Slaw Dressing

½ cup of apple cider
¼ cup of mayonnaise
1 tbl sugar

  1. Thinly slice cabbage, fennel and shallot.
  2. Mix apple cider vinegar, mayo and sugar into a separate bowl.
  3. Toss slaw with dressing and cranberries ½ hour before serving.

Saturday, October 26, 2013

Cornbread Croutons

Cornbread Croutons


12 ounces Yellow cornmeal
12 ounces All-purpose flour
10 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
24 fluid ounces Buttermilk
6 Eggs
6 Fluid ounces Butter (melted)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp parsley 
 ¾ teaspoon Salt


Whisk the melted butter, eggs and buttermilk together and whisk until evenly combined. 

Whisk the cornmeal, flour, sugar, baking powder, baking soda and spices (onion powder, garlic powder, parsley) together in a bowl until evenly combined.

Add the wet ingredients to the dry ingredients and stir with a spatula until just moistened.

Pour into ½in sheet pan and bake at 375 degrees until done, for approximately 20 – 25 minutes. 

Let cool.

Cut cornbread into ½ in. cubes and toss with melted butter.

Bake for about 10 minutes or until desired crispiness.


Enjoy!

-- Innkeepers Inn Above Onion Creek

Friday, September 27, 2013

Light & Soft Dinner Rolls



Thanksgiving and Christmas are just months away and one of the first things that comes to everybody's mind is what is on the holiday menu. We have the perfect dinner roll recipe for your holiday feast! 

Light and Soft Dinner Rolls
(Makes 18 rolls or 12 sandwich rolls)

1 cup warm milk
1/4 cup granulated sugar
2 1/2 teaspoons dry active yeast
1 teaspoon Kosher salt
1 egg
1/4 cup (1/2 stick) unsalted butter, softened (or cut it into small chunks and microwave for about 15 seconds)
3-3 1/2 cups all purpose flour
Egg wash (1 egg + 1 teaspoon water), optional
Sesame seeds, optional

Begin by combining the milk, sugar, yeast, and salt in a large mixing bowl. Whisk together until the yeast and sugar are mostly dissolved.

Add the butter and eggs. Stir to incorporate and break up the egg. Add 1 cup of flour and beat vigorously to fully incorporate the flour and any lumps of butter that may have been remaining.

Gradually, add the remaining flour, stirring until the dough begins to pull away from the sides of the bowl. Knead the dough with your hands, adding just enough flour to keep the dough from sticking to your hands. Knead for about 5 minutes, until the dough is smooth, but still light and soft.

Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place until the dough has doubled in volume (about 1 1/2 hours). Punch the dough down, reshape into a ball, and let rise a second time until the dough has doubled in volume again (an additional hour).

Preheat the oven to 425F. Shape the rolls and place them on a baking sheet lined with parchment paper or a silicon liner. Let the rolls rise while the oven preheats, until they are a bit puffy. If desired, brush the tops of the rolls with some egg wash (to make them shiny) and sprinkle with sesame seeds (usually do this for hot dog and hamburger buns). Bake for about 12-14 minutes, until the rolls are golden on top.

Let the rolls cool for about 10 minutes on the baking sheet, and then transfer to a wire rack. The rolls are best served warm, but they will keep for a few days in an airtight container, or wrapped in plastic.

Innkeepers Inn Above Onion Creek

Friday, September 13, 2013

Blueberry Lemon Scones

We want to first start off by introducing our new baker here at the Inn Above Onion Creek, Michelle. She is a great addition to the Inn, filling our bellies full of love and great baked goods. Here is a great recipe from her to you:

To me, scones are the perfect breakfast pastry.  They are very much like biscuits, made with butter and cream for a rich, crumbly, slightly sweet pastry. They are easily adapted into endlessly different flavors. Traditionally they are served with jam and Devonshire cream, but they are great on their own with a hot cup of coffee.

Blueberry Lemon Scones

Ingredients:

2 Cups All Purpose Flour
2 ¼ tsp Baking Powder
2 tbs Sugar (Increase to ¼ cup if you prefer sweeter scones)
½ tsp Salt
6 Tbs (3 oz) Cold Butter
1 Lemon, zested
1 Egg
½ Cup Cream
½ to 1 cup fresh or dried blueberries
2 tbs raw sugar



Preheat your oven to 375°. Cut your butter into pieces about ½ thick and chill in the freezer as you prepare your other ingredients. Whisk together flour, baking powder, sugar, and salt in a medium bowl. Whisk the egg until the yolk and whites are combined, and then whisk into the cream. Cut your cold butter with a pastry cutter (a fork works if you don’t have one)  into the dry ingredients until they are in pea size pieces. Mix in lemon zest, then pour cream and egg over the dry ingredients with a rubber spatula or a wooden spoon, stir together the ingredients until the dry is just moistened. Stir in berries. You will have a very crumbly, “shaggy” dough. Resist the urge to add more liquids, this is okay! Turn your dough out onto a clean work surface, and press and gently squeeze the dough together until it sticks in a ball. Don’t kneed it and try to work it as little as possible, it should still be a little bit crumbly but hold together. Pat your ball into a disk about 6” in diameter, brush the top with cream and sprinkle the raw sugar evenly on top. Cut the disk of dough into quarters twice so you have eight wedges. Place scones on a parchment lined baking sheet and bake for 10 to 15 minutes, until the tops and edges are golden brown and serve warm.


Innkeepers Inn Above Onion Creek

Sunday, October 21, 2012

Roasted Squash Soup

Roasted Squash Soup

Ingredients:
3 cups roasted squash (Acorn or Butternut)
1 cup mirepoix (onion, carrots, celery) diced
1 tsp. minced garlic
1 bay leaf
3 cups chicken stock or water
1 tsp apple cider vinegar
1 Tbsp butter
salt and pepper to taste
1 tsp fresh thyme
1/4 cup maple syrup
1 cup heavy cream

Directions:

  • Sweat mirepoix and garlic in butter until translucent but not browned
  • Add squash, bay leaf and thyme, saute for a few minutes
  • Add water or chicken stock and bring to a simmer
  • Add vinegar, cream and maple syrup
  • Puree in a blender and strain


Innkeepers Inn Above Onion Creek

Thursday, August 2, 2012

IAOC Gumbo


Ingredients:
1/2 cup bell peppers, medium dice
1/2 cup onion, medium dice
1/2 cup celery, medium dice
1 lb. Andoulli sausage cut into bite size pieces
1/2 cup okra
1 lb shrimp, peeled and deveined
3 cups chicken stock
1/2 cup roux (1/4 cup butter, 1/4 cup flour)
1 bay leaf
1/2 Tsp paprika
1/2 Tsp cayenne pepper
1 Tsp File
1/2 Tsp garlic powder
Salt and Pepper to taste


Process:
1.Brown sausage in large pot
2. Add celery, bell peppers, onion and bay leaf, cook over medium high heat for a couple of minutes
3. Add chicken stock and bring to a boil
4. Mix in Roux
5. Add shrimp and okra, cook on low for an additional 5 minutes
6. Add seasonings

Serve with white rice.

Innkeepers Inn Above Onion Creek

Saturday, July 21, 2012

Pork Brine and Rub

We use this combination of brine and rub on many of our pork recipes. It's a sure fire way to come up with tender and juicy pork.

BRINE:
1/2 cup salt
1/2 cup maple syrup or brown sugar
2 bay leaves
1 tsp black pepper corns
1 head of garlic cut in half
1 Tbsp thyme

Put everything in  2 qt. hot water and stir until salt dissolved. Let cool completely. Add pork to brine minimum 2 hours but overnight is best.

RUB:
1 Tbsp salt
1 Tbsp black pepper
1/2 Tbsp Garlic Powder
1/2 Tbsp Onion Powder
1 Tbsp Brown Sugar
1/4 tsp Cayenne Pepper
1/2 Tbsp Paprika


Combine all spices and rub well on to pork. Let sit for 2 hours for flavor to absorb.


Innkeepers Inn Above Onion Creek

Wednesday, July 18, 2012

Eggs in Purgatory (Baked Eggs in Tomato Sauce)

This is one of our favorite ways to serve baked eggs.

Ingredients:
2 cups tomatoes, crushed
1/2 cup onions, small dice
1/4 cup celery, small dice
1/4 cup carrot, small dice
2 tsp. garlic, minced
1/4 cup olive oil
1 tbsp fresh basil, chopped
1 tsp fresh thyme, minced
1 tsp fresh oregano, minced
1 tsp tomato paste
1 tsp parsley, chopped (for garnish)
4 fresh eggs
1/4 Parmesan cheese
salt to taste

Directions:
1.Preheat oven and two ramekins or gratin dishes to 350 degrees
2.Preheat a sauce pot to medium high. Add olive oil, onions, carrots, celery & garlic. Sweat vegetables until translucent. Add tomatoes & tomato paste. Simmer for 15 minutes. Add herbs and season to taste.
3. Pour enough sauce in the dishes to cover the entire surface.
4. Crack two eggs into each dish season with salt and Parmesan.
5. Bake until the whites of the eggs are set but the yolks still runny. About 5-10 minutes
6. Garnish with parsley, eat immediately

Innkeepers Inn Above Onion Creek

Friday, May 25, 2012

Maple Pecan Cookies

These Maple Pecan cookies are great year round and are a guest favorite.

INGREDIENTS:

1/2 Cup Butter, softened
1/2 cup granulated sugar
3 Tbs Maple syrup
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup uncooked quick oats (not old-fashioned)
1/2 coarsely chopped pecans, toasted
1/4 cup packaged chopped pitted dates

DIRECTIONS:
1. For cookies, preheat oven to 350 degrees. Beat 1/2 cup butter and granulated sugar in large bowl with electric mixer at medium speed until creamy. Beat in 3 Tbs syrup. Combine flour, baking soda: gradually beat into butter mixture. On low speed, beat in oats, coarsely chopped pecans and dates.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 12 minutes or until cookies are golden brown.

Yield: 2 dozen.

Innkeepers Inn Above Onion Creek

Wednesday, April 11, 2012

Roasted Poblano Corn Chowder


Roasted Poblano Corn Chowder

Ingredients:
• ½ cup flour
• ½ cup butter
• 2 quarts Chicken Stock
• 1 pint half & half
• 3 cups corn kernels (fresh or frozen)
• 2 cups roasted Poblano pepper (small dice)
• 2 cups of russet potatoes (small dice)
• 1 cup yellow onion (small dice)


Salt & Pepper to taste


Instructions:
1. In a large sauce pan, add the butter and flour.  Cook the roux for several minutes. Add the onions and sweat until they have softened, but not brown.
2. Whisk in the chicken stock and half & half to prevent clumps.
3. Add the potatoes and simmer for 15 minutes or until tender. Stir often making sure the bottom of the pot is clean.
4. Add the poblano and corn towards the end, and cook for 10 more minutes.
5. If the soup is not at the desired thickness, combine softened butter and flour.  Add a teaspoon at a time until the soup returns to a simmer. If not thickened enough add an additional teaspoon and continue until desired thickness is achieved.



Innkeepers
Inn Above Onion Creek