Bourbon and Vanilla Marinated Pork Loin from The Madison Inn Ingredients 2 vanilla beans - split and scraped 1 teaspoon orange zest 1 teaspoon fresh cracked pepper 1 cup light brown sugar 2 bay leaves 2 cups high-quality bourbon 2 teaspoons pure vanilla extract ½ cup cider vinegar 1 pork loin, trimmed of fat (about five to six pounds) ½ cup sweet apple cider Preparation Combine
Endive with Bleu Cheese Mousse and Caramelized Walnuts from The Albemarle Inn Ingredients ¾ block of sour cream cheese 1 pack Saga bleu cheese Salt and pepper to taste Endive Walnuts Sugar Cherry tomatoes Bleu Cheese Mousse Preparation Cream above ingredients and soften in mixer. Put mixture in pastry bag. Caramelized Walnut Preparation Melt a thick layer of sugar on high heart in small
Butternut Squash Soup from Richmond Hill Inn Ingredients ¼ cup fresh thyme 1 quart leeks - cleaned and sliced 2 quart yellow - onion and sliced 1 quart green apple - peeled and diced ½ quart carrots - peeled and sliced 4 quart Butternut - peeled and diced 1/2 cup honey 1 cup apple cider vinegar 1 cup apple juice ¼ cup ginger - peeled and minced Salt to taste 3 quart water
Potato and Leek Soup Recipe from Gerda Angevine of Owl's Nest Inn and Engadin Cabins Ingredients: 3 pounds of leeks, use only white parts, slice and wash well 3 pounds of potatos, any kind, peeled and cubed 3 quarts of chicken stock 2 pints of heavy whipping cream salt and pepper to taste Instructions: Put potatos and leeks in a heavy sauce pan. Add chicken stock and simmer for one hour. Cool
This Three-Cheese Egg Puff recipe is provided by Bent Creek Lodge. Ingredients ½ cup, plus 1 tablespoon all-purpose flour 1 1/5 teaspoons salt 1 1/8 teaspoons baking powder 14 eggs 3 tablespoons unsalted butter - melted 2 ¼ cup sharp cheddar - grated 1 ½ cup Whole milk ricotta cheese 1 ½ cup Parmigiano-Reggiano - grated 5 scallions - finely chopped ¼ cup roasted
Sour Cream Mashed Swe et Potatoes recipe from The Madison Inn Ingredients 1 dozen large sweet potatoes - peeled and cut in chunks 1 cup sour cream ¼ cup light brown sugar ¼ cup pure Vermont maple syrup ¼ cup sweet whipping cream ¼ cup melted butter ½ teaspoon chicken base (or salt and pepper to taste) Preparation In a large stock pan, boil sweet potatoes until
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