FAVORITE RECIPES

Antrim Dinner Salad

makes 1 serving

  • 1 cup mixed baby lettuce
  • 2 tbs. blue cheese crumbles
  • 1 tbs. chopped pecans
  • 1 tbs. chopped dried cherries
  • 2 tbs. Strawberry Poppyseed Vinaigrette

Strawberry Poppyseed Vinaigrette

  • 3/4 cup granulated sugar
  • 2 tbs. Dijon mustard
  • 6 tbs. red wine vinegar
  • 1/2 tbs. kosher salt
  • 1/4 cup red onion
  • 1 cup olive oil
  • 1 tbs. lemon juice
  • 1 tbs. poppy seeds
  • 1/2 cup chopped strawberries

Place first seven ingredients in blender till combined. Remove and add poppyseeds and strawberries.

Butternut Squash Bisque

makes 1 gallon

  • 2 butternut squash, peeled and diced
  • 1 yellow onion, diced
  • 1 carrot, peeled and diced
  • 1 tbs. minced garlic
  • 2 tbs. olive oil
  • 2 cups apple cider
  • 2 qts. chicken stock
  • 3 tbs. maple syrup
  • 3 tbs. honey
  • 1 qt. heavy whipping cream
  • 1 1/2 tbs. lemon juice
  • 1 tsp. Sriracha sauce
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1/8 tsp. ground nutmeg
  • 1 tsp. fresh ground black pepper
  • 1 tsp. Kosher salt
  • ½ stick unsalted butter
  • ¼ cup all purpose flour

 

  1. In a heavy stockpot, heat oil on low heat.
  2. Add squash, onion and carrots. Cook until tender. Add garlic, cook 2 minutes.
  3. Add chicken stock, heavy cream, apple cider, lemon juice and honey.
  4. Simmer then add Sriracha sauce, cloves, cinnamon, cumin, nutmeg, salt, and pepper. Simmer 15 to 20 minutes.
  5. In a small sauté pan melt butter over low heat, stir in flour to make a roux.
  6. Purée soup with immersion blender until smooth. Add roux while still blending.
  7. Bring soup to a simmer stirring constantly until thick.

Twisted Pasta

makes 8 Servings

  • 24 13-15 count shrimp, peeled and deveined
  • 1 lb. cooked lobster meat
  • 1 package fusilli pasta
  • 8 oz. chicken stock
  • 4 oz. heavy cream
  • 8 oz. white wine
  • 4 oz. lemon juice
  • 8 oz. unsalted butter, cubed and chilled
  • 8 oz. cherry tomatoes, halved
  • 8 oz. fresh baby spinach
  • 3 tbs. minced garlic
  • 3 tbs. olive oil
  • Kosher salt
  • Fresh ground black pepper

 

  1. Cook pasta; drain and reserve.
  2. In a large pan heat oil over medium heat. Add shrimp, season with salt and pepper. Sauté until almost done.
  3. Add garlic and sauté for 2 minutes. Add wine and reduce by half.
  4. Add chicken stock, cream, and lemon juice. Bring to a boil.
  5. Whisk in chilled butter one cube at a time. Remove from heat.
  6. Add lobster meat, spinach and tomatoes. Toss with cooked pasta.

Pork Rapoza

makes 8 Servings

  • 3 lbs. boneless pork loin
  • 8 slices applewood smoked bacon
  • 1 fennel bulb, trimmed and thinly sliced
  • 1 cup dried cherries
  • 1 recipe Sauce Rapoza
  • 1 recipe Spatzle
  • 3 tbs. olive oil
  • 8 bamboo skewers
  • Kosher salt
  • Fresh ground black pepper

 

  1. Cut pork into eight six-ounce portions.
  2. Wrap each with a slice of bacon. Secure with bamboo skewer.
  3. Season with salt and pepper. Grill about 4 minutes on each side.
  4. In a large pan heat oil over medium heat. Add the fennel and sauté until golden brown. Add spatzle (see recipe below) and sauté until golden brown. Add dried cherries.
  5. Serve with Spatzle on plate. Place pork on top and spoon Sauce Rapoza (see recipe below) over pork.

Spatzle

  • 2 cups all purpose flour
  • 1/4 cup cold water
  • 2 extra large eggs
  • 1 tsp. salt

 

  1. Bring 2 quarts of water to a boil.
  2. Place flour and salt in large bowl.
  3. Crack eggs into bowl. Whisk eggs into flour/salt.
  4. Whisk in water slowly until a loose, runny dough is formed.
  5. Place a colander over pot of water; add dough and pass through holes into boiling water. Stir.
  6. Boil 3 minutes while stirring.
  7. Drain and reserve.

Sauce Rapoza

  • 1 cup water
  • 1 cup granulated sugar
  • 1 16-oz. can dark cherries, drained
  • 6 oz. brandy
  • 2 1/2 cups veal demi glace

 

  1. In a saucepan combine water and sugar. Bring to a boil to form simple syrup.
  2. Reduce until the syrup begins to caramelize.
  3. In a separate pan heat the brandy, cherries and demi glace. Add to the syrup.
  4. Mix well with blender; reduce for 5 minutes.
  5. Strain sauce and reserve.

Flourless Chocolate Cake

  • 1 3/4 lbs. finely chopped milk chocolate
  • 3 cups heavy whipping cream
  • 7 gelatin leaves
  • 2 ounces pistachio paste
  • 1 cup heavy whipping cream whipped to soft peaks

 

  1. Bloom gelatin in cold water and strain.
  2. Bring 3 cups cream to a simmer, remove from heat. Add gelatin and stir until dissolved.
  3. In a large bowl pour cream over chocolate, add pistachio paste. Stir until smooth.
  4. Fold whipped cream into mixture.
  5. Pour into cake pan lined with plastic wrap.
  6. Chill until set.