Check back monthly for a recipe from Chef Jean and the team!
Keep scrolling down to see a collection of recipes.
“Marry Me”
Sausage and Orzo Soup
April 2025
This soup was the winner of the annual OceanView Soup Challenge in March 2025.
“I think the roasted red peppers and the sun-dried tomatoes really made it delicious. It’s a good hearty cold-weather soup, great for early spring.” – Chef Jill
(Click here for a printable recipe)
Ingredients:
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1/4 cup white wine
- 1/2 cup diced onion
- 2 ribs celery, diced
- 2 whole roasted red peppers, chopped
- 1/3 cup chopped sun dried tomatoes
- 3 cloves garlic, minced
- 2 teaspoons Italian herb blend
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1/2 cup half and half
- 1/2 cup dried orzo
- 1 cup shredded parmesan cheese
- 1/3 cup fresh spinach, sliced thinly
- 1/4 cup fresh flat-leaf Italian parsley, chopped
Instructions:
- Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat. Add the sausage and break up the meat into small chunks as it cooks. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, leaving fond in the pot. Transfer the sausage to a bowl and set aside.
- Deglaze the pot with the wine. Scrape up the browned bits from the bottom of the pot.
- Add the onions, celery, roasted red peppers, and sun-dried tomatoes. Sauté until softened, about 5 minutes.
- Add the garlic and Italian seasoning to the pot, sprinkle the flour over the vegetables. Mix everything together until thick (you’re making an in-the-pot roux).
- Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half, stir well, until the thick vegetable mixture begins to smooth out.
- Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.
- Raise the heat to medium high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a simmer. Cook for 10-12 minutes, or until the orzo has plumped up. Stir frequently.
- When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, the spinach and parsley, and stir well.
- Let the soup rest for 10 minutes to allow it to finish thickening. Taste and add salt if necessary. Sprinkle the remaining cheese over the soup and serve.
Breakfast Power Bites
March 2025
“Simple and healthy! Great for an on-the-go snack too.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: About 20 Bites
- 1 cup oats
- 1 cup sliced almonds
- 2 cups pitted prunes, stems trimmed
- 2 TBL chia seeds (optional)
- 1 TBL honey
- Pinch of salt
- 2 cups flaked coconut
This recipe also requires a food processor.
Instructions:
- Spread oats and almonds onto sheet pan and toast in oven until just golden brown.
Set aside. - Place prunes into food processor bowl, pulse 3-4 burst to break up. Add toasted oats and nuts, chia seeds, honey, and salt. Pulse until mixture comes together and nuts are pulverized.
- Spread coconut into shallow pan. Scoop 1-ounce balls (purple scoop) of dough into coconut. Press each dough portion into coconut on both sides and form into a little cake.
- Serve immediately at room temperature.
Eggplant Parmesan Dip
February 2025
“This is a fun party dip, and you can make it a whole meal with a charcuterie platter and a bottle of wine.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 1 head garlic, top sliced off to expose cloves
- Extra Virgin olive oil, for drizzling
- 2 large eggplants
- 1 cup Marinara sauce, any brand
- 2 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup packed fresh basil leaves
- Kosher salt, to taste
- Ground black pepper, to taste
- ¼ cup Panko breadcrumbs
This recipe also requires a blender or food processor.
Instructions:
- Preheat oven to 400 degrees. Line a baking sheet with foil. Drizzle garlic head with olive oil, wrap in foil to completely enclose and set on the prepared baking sheet.
- Put the eggplants onto the baking sheet with the garlic. Bake until the eggplants are soft and blistered and the garlic is caramelized (about 40 minutes).
- Split open the eggplants and scoop out the sift flesh into a food processor or blender, discard the skins. Squeeze out the garlic cloves and add to the processor or blender along with the marinara sauce and 1 cup of the Mozzarella cheese. Process until smooth, taste and add seasoning as needed, then transfer to a shallow baking dish.
- Sprinkle with the remaining Mozzarella, the Parmesan, and then the bread crumbs on top. Drizzle with a bit of olive oil. Bake until golden and bubbly.
- Serve with the baguette slices.
Cranberry Pecan Yeast Bread
January 2025
“January is a great month for baking bread at home. This is a “no knead” recipe best baked in a bread croak or covered clay baker. A Dutch oven pot is a good substitute. Enjoy!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
Yield: 1 loaf
- 3 1/4 cups unbleached bread flour
- 1 cup wheat flour
- 2 teaspoons table salt
- 1/2 teaspoon instant yeast
- 1 3/4 cups water, cool
- 1 1/4 cups dried cranberries
- 1 cup coarsely chopped pecans
- 2 tablespoons heavy cream
- 1 tablespoon tarragon, fresh, chopped
Instructions:
*For the best crust, bake in a ceramic bread crock or a covered clay baker.
- Measure the flours by gently spooning into a cup measure, then sweep off any excess. Mix the flours with salt, yeast, and water in a large bowl. Stir, then use your hands to bring the sticky dough together, making sure to incorporate all of the flour.
- Work in the cranberries and nuts.
- Cover the bowl with plastic wrap and let the dough rest at room temperature overnight, or for at least 8 hours; it’ll become bubbly and rise quite a bit.
- Turn the dough out onto a lightly floured surface and form it into a round loaf to fit a 9″ x 12″ oval deep casserole dish with cover.
- Place the dough in the lightly greased pan, smooth side up.
- Cover and let rise at room temperature for about 2 hours until it becomes puffy. It should rise noticeably, but it’s not a real high riser.
- Using a sharp knife, slash the bread in a crosshatch pattern. Place the lid on the pan and put the bread in the cold oven. Set the oven temperature to 450°F.
- Bake the bread for 45 to 50 minutes. Remove the lid and continue to bake for another 5 to 15 minutes, until it’s deep brown in color, and a digital thermometer inserted into the center registers about 205°F.
- Remove the bread from the oven, turn it out onto a rack, and cool completely before slicing.
- Wrap the bread well, and store at room temperature for several days; freeze for longer storage.
Chicken Chasseur
December 2024
“This is a delicious French-inspired recipe that makes for a great entrée in the cold winter months.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 2-3 tablespoon olive oil
- 2 lbs chicken thighs, bone-in and skin on
- 12 ounces Cremini mushrooms, halved or quartered
- 2 tablespoons shallots, finely diced
- 3 cloves garlic, finely diced
- ⅓ cup white wine, dry
- ⅓ cup Marsala wine
- 2 tablespoon tomato paste
- 2 cups chicken stock
- 2 tablespoons heavy cream
- 1 tablespoon tarragon, fresh, chopped
Instructions:
- Dredge the chicken thighs in flour seasoned with sea salt and black pepper.
- Add the olive oil to a large sauté pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely.
- When the chicken has browned nicely, turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.
- Scrape any oil debris from the sauté pan, add a tbsp. of fresh olive oil, then sauté the shallots, garlic, and mushrooms for 5-8 minutes on medium to low heat until the mushrooms have softened and the shallots are translucent.
- Deglaze the pan with the wine and marsala.
- Add the tomato paste & chicken stock. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.
- Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.
- If the sauce isn’t thick enough, allow it to reduce a little longer. If the sauce is too thick, add a little water. Add fresh tarragon and serve.
Sauerbraten
November 2024
“Nip & Nosh is back, and we had an Oktoberfest celebration of traditional German dishes, including sauerbraten, which translates to something like “sour roast.” It’s a delicious meaty entrée, and it pairs well with a nice German lager. Know that this recipe takes days to prepare, but it will be worth it!” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 2 large yellow onions, chopped
- 2 large carrots, diced
- 3 cloves garlic, minced
- 2 large sprigs thyme
- 2 small sprigs rosemary
- 2 bay leaves
- 8 juniper berries, cracked
- 6 whole cloves
- 10 whole black peppercorns, cracked
- 2 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/2 cups red wine
- 1 cup red wine vinegar
- 1 1/2 cups water
- 4 pounds bottom round beef roast
- 4 tablespoons all-purpose flour
- 1/4 cup raisins
- 3 ounces ginger snap cookies, crumbled
- 1 tablespoon honey
Serve with:
- Grated Pecorino Romano Cheese
- Fresh herbs like thyme, basil, chives, or parsley
You’ll also need a blender for this recipe.
Instructions:
- Prepare the marinade.
- Place all of the veggies and herbs in a heavy non-reactive stock pot along with the garlic, juniper berries, whole cloves, bay leaves, salt, sugar, and peppercorns.
- Add the red wine, red wine vinegar and water.
- Bring the mixture to a boil, reduce the heat, cover and simmer for 10 minutes. Turn off the heat and let the mixture cool down completely.
- Marinate the meat.
- Nestle the roast in the vegetable marinade. Place the lid on the pot.
- Let it marinate in the fridge for at least 4 days, preferably 7. Turn the roast over once every day.
- Remove the roast, pat it dry with paper towels, and strain the liquid from the vegetables. Reserve the liquid and the vegetables.
- Cook the roast. Rinse the pot out and heat a 1-2 tablespoons of oil in it over high heat.
- Generously brown the roast on all sides. Remove the roast and set aside.
- Leave about 2 tablespoons of oil/fat in the pot. Place the strained vegetables in the pot and cook for 5-7 minutes. Stir in the flour, cooking the mixture for a minute or two to eliminate the flour flavor. Add the liquid that you strained from the vegetable marinade, bring it to a boil, stirring constantly to prevent lumps.
- Add the raisins, honey, and crushed ginger snaps. Return the roast to the pot.
- Bring to a boil, reduce the heat to low, cover and simmer for 2-4 hours or until the meat is very tender. Cooking time will vary depending on the type of roast and how long the roast marinated.
- When the roast is done, remove and transfer it to a plate, tent it to keep warm, and let it rest for 5 minutes before slicing.
- Prepare the gravy. While the roast is resting, strain the gravy and return the gravy to the pot. Taste and add more sugar, salt, and pepper as desired.
Creamy Butternut Squash Spaghetti
October 2024
“This is a simple and delicious meal good for any fall entrée.” – Chef Jean
(Click here for a printable recipe)
Ingredients:
- 1 medium butternut squash, peeled and cut into 2” cubes (~4 cups once cubed)
- 2 shallots, halved
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 ½ cup chicken stock
- 1 lb spaghetti
- ½ cup heavy cream
- Pinch of ground nutmeg
- Kosher salt and freshly-cracked black pepper
Serve with:
- Grated Pecorino Romano Cheese
- Fresh herbs like thyme, basil, chives, or parsley
You’ll also need a blender for this recipe.
Instructions:
- Preheat oven to 425°.
- On a large baking sheet lined with parchment paper, arrange the butternut squash, shallots, and garlic, then drizzle with olive oil and season with salt and pepper.
- Transfer into oven. Roast for 25-30 minutes until the squash is fork tender.
- While the butternut squash is roasting, cook the spaghetti until al dente. Drain, reserving ½ cup of the cooking liquid.
- Once the squash is tender, transfer the roasted squash, garlic, and shallots to a blender along with chicken stock. Blend until smooth. Add the cream, nutmeg, and reserved cooking liquid and continue to blend. Once smooth, taste and adjust seasoning as needed.
- Transfer the liquid to a medium pot and keep over low heat to keep warm.
- Spoon some of the sauce onto the pasta and toss to combine. Continue adding sauce until it’s as saucy as you want. Serve with pecorino, herbs, and freshly cracked black pepper and enjoy!
Turkey Meatballs with Apple
September 2024
“Meatballs are always popular as hors d’oeuvres, but these turkey meatballs with apple make for a delicious party appetizer for the fall season.” – Chef Jean
(Click here for a printable recipe)
Ingredients for Meatballs
- 1/2 cup onion, minced
- 1 firm apple, diced small
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese
- 1 egg, slightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb ground turkey
Ingredients for Sauce
- 1 cup apple cider vinegar
- 1/2 cup maple syrup
- 2 tbsp balsamic vinegar
Instructions:
- Preheat oven to 350F.
- Sauté onion in a small amount of oil until translucent.
- Add sauteed onions to a large bowl with the diced apple and remaining meatball ingredients. Mix well with hands.
- Form into meatballs using a small scoop. Place meatballs about 1 inch apart on an oiled baking sheet.
- Cook in a 350F oven for 20-30 min, until just cooked through. Set aside.
- Combine sauce ingredients in a saucepot. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes, stirring occasionally.
- Place meatballs into the sauce, cook over low heat for 5-8 minutes to warm through and serve.
Shrimp Burger
August 2024
“Great for summer grilling season, this is a burger for a seafood lover. It may be done inside on a griddle if preferred. Enjoy!” – Chef Jean
(Click here for a printable recipe)
Ingredients (6 servings):
- 2 pounds raw shrimp, tail removed, deveined, divided
- 3 cloves garlic, peeled
- 1 tablespoon ground paprika
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- ⅛ teaspoon cayenne pepper
- 2 scallions, roughly chopped, divided
- 1 small red bell pepper, roughly chopped, divided
- ¼ cup fresh cilantro or parsley, roughly chopped
- Canola oil, for grilling
Also, for serving:
- Burger buns, toasted if desired
- Mayonnaise
- Dijon mustard
- Tomato, sliced
- Lettuce
Instructions:
- Preheat grill to medium high.
- In a food processor fitted with a steel blade, add 2/3 of the shrimp.
- Add the garlic, paprika, mustard, salt, Old Bay seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the scallion and 1/2 of the bell pepper. Purée until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
- Finely chop the remaining shrimp, bell pepper, and scallion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
- Shape mixture into 6 patties that are about ¾-inch thick and 3.5 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
- Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill, close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes
- Serve the shrimp burgers on the toasted buns, topped with mayo, mustard, lettuce & tomato as desired.
Asparagus Mimosa Salad
Appetizer – A Taste of Paris
July 2024
“This salad is a classic French dish, perfect for warmer days! Serve as an appetizer, side dish, or a healthy snack. The “mimosa” is not related to the champagne drink. The eggs on top mimic the appearance for the mimosa flower, but you could always have a champagne mimosa with it!” – Chef Keegan
(Click here for a printable recipe)
Asparagus “Mimosa” (8 servings)
Ingredients:
- 1 lb. fresh asparagus, trimmed
- 6 fresh eggs
- 2 qt. water (and some ice)
- Kosher salt, as needed
- Optional herbs or parmesan cheese for serving
For the Lemon Dijon Dressing:
- 1 tbsp. shallot, minced
- 3 tbsp. fresh lemon juice
- 1 tbsp. Dijon mustard
- 6 tbsp. extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions:
- Prepare Hard-Boiled Eggs:
- Place eggs and 1 quart of heavily salted water in a medium sauce pot. Heat on high.
- When pot comes to a boil, set a timer for 8 minutes.
- Prepare a water/ice bath. Immediately transfer the cooked eggs to the bath with a slotted spoon. Let cool completely, then peel the eggs and set aside.
- Prepare Asparagus:
- Lightly peel the first inch or two off the bases of the trimmed stalks.
- Add the remaining quart of water to the same pot used for the eggs. Bring to a boil.
- Add the prepared asparagus. Boil for 2-3 minutes depending on the size and thickness of the stalks.
- Same as the eggs, shock the asparagus immediately in an ice bath.
- Remove chilled asparagus to a clean linen or thick layer of paper towels to drain.
- Prepare Dressing:
- In a small bowl, combine the shallot, lemon juice, Dijon mustard, salt, and pepper. Whisk the mixture.
- Continue to whisk and very slowly and add the olive oil.
- Plating:
- Place 6 or 7 asparagus on desired plate.
- Drizzle a tablespoon of dressing over spears.
- Hand grate the peeled, hard-boiled egg over the dressed asparagus.
- Finish the plate with a lite sprinkle of fresh herb or parmesan cheese and serve!
Salmon en Papillote
Entrée – A Taste of Paris
July 2024
“To cook the salmon en papillote means to cook it wrapped inside of parchment (or foil). As it cooks, the steam is trapped inside the parchment, resulting in wonderfully moist salmon, and opening it up at the dinner table always makes for a delightful presentation. This recipe is served with sauce Bagna Cauda and julienned vegetables.” – Chef Ed
(Click here for a printable version)
Raspberry Clafoutis (8 servings)
Ingredients:
- 4 oz. Salmon portion, skinless
- 2 oz. Zucchini, batonnet cut
- 2 oz. Yellow squash, batonnet cut
- ½ oz. Red onion, peeled – 1/8th inch slivered
- ¼ oz. Garlic, 1/8th inch slivered
- 2 oz. Carrots, peeled- batonnet cut
- 3 Anchovies
- ¼ cup Extra virgin olive oil
- 1 oz. Fresh basil
- 1 tsp. Roma tomato, ¼-inch diced
- 1 tsp. Fresh parsley, finely chopped
- ½ oz. Chives sliced
- A splash of lemon juice
- A splash of white wine
- 1 tsp. Paprika
- 1 Lemon wedge per entrée
- Salt & pepper
Instructions:
- Preheat oven to 375 degrees.
- Make the sauce.
- Place anchovy and garlic into a food processor (or cut small by hand). Process for 30 seconds, then add the olive oil in a thin stream with the machine running.
- Prepare the salmon.
- Cut a piece of wax paper (12” x 18”) into a large heart shape.
- Lay out this heart-shaped wax paper onto a table. To minimize any mess, lay the paper out over a pan or sheet tray. This will go into the oven when ready.
- Place the salmon in the middle of one half of the heart (left or right side).
- Rub the sauce onto the salmon.
- Place the vegetables on top of the salmon (zucchini, yellow squash, onion, tomato, carrot). Season with paprika, parsley, and salt & pepper to taste. Add white wine and lemon juice.
- When salmon and ingredients are ready, close up the heart. Crimp the edges to form a seal.
- Place the wrapped salmon (on a pan or sheet tray) in the oven. Bake for 15 minutes. Remove from oven.
- When ready, slice the top of the paper open with a sharp knife. Be careful of the steam coming out of the package after you cut it open.
- Add chives and squeeze the lemon into the package. Enjoy!
Raspberry Clafoutis
Dessert – A Taste of Paris
July 2024
“A raspberry clafoutis is a staple French dessert of fresh raspberries baked in a rich custard-like flan. It’s more traditional with cherries, but any summer berry or stone fruit works great. A perfect summer dessert!” – Chef Holly
(Click here for a printable version)
Raspberry Clafoutis (8 servings)
Ingredients:
- 2 tablespoons unsalted butter
- 2½ cups (12 oz) fresh raspberries
- 3 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- ½ cup plus 2 tablespoons granulated sugar, divided
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract
- Confectioners’ sugar, for dusting (optional)
Instructions:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat.
- Swirl the butter so that it coats the sides the pan. Place the raspberries in an even layer in the skillet.
- In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the raspberries.
- Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more.
- The clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar and serve directly from the pan.
Thai Chicken & Herb Spring Rolls with Peanut Sauce
June 2024
“This may seem a bit complicated, but it’s a fun cooking project with friends or family. We are considering a version of this on an upcoming menu in the Main Lodge Dining Room.” – Chef Jean
Thai Chicken & Herb Spring Rolls with Peanut Sauce (4 servings)
Ingredients:
- 1 1/2 pounds of boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 limes
- 1-inch knob of fresh ginger, finely grated with a Microplane
- 1 teaspoon fish sauce
- 1-2 teaspoons sambal oelek or sriracha
- handful of freshly chopped cilantro
For the peanut sauce:
- 1/2 cup creamy roasted peanut butter or other nut butter
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup water
- 1/4 cup cilantro, chopped
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 2 cloves garlic, pressed
- 2 teaspoons ginger, freshly minced or grated on a Microplane zester
- 1 teaspoon chili powder
For the salad filling:
- 1 1/2 cups shredded carrots
- 3 thinly sliced green onions
- 5 Napa cabbage leaves, cut in half and sliced thinly
- Juice from 1/2 lime
- Pinch of salt
- 1 tablespoon olive oil
For the spring rolls:
- 12 spring roll wrappers
- Fresh basil leaves
- Fresh mint leaves
- Fresh cilantro leaves
- Asian chili paste or sriracha, for serving
Instructions:
- Put the chicken in a large zip top for marinating. Combine the rest of the marinade ingredients in a small bowl, then pour it over the chicken. Chill for at least 4 hours, up to 24 hours.
- To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. Chill until ready to use.
- To make the salad filling, put the carrots, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil and sprinkle a pinch of salt on top. Mix well. Chill until ready to use.
- Preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken for about 6-8 minutes per side, cook to 165 degrees. Let it rest 5-10 minutes. Slice the grilled chicken thinly.
- Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you’re going to use to roll the spring rolls.
- To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.
- Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.
Lamington
May 2024
“This is a very popular cake in Australia. We were delighted to include it as the dessert for April’s Nip and Nosh!” – Chef Jean
Lamington Cake
Ingredients:
For Butter Sponge:
- 4.5 oz. unsalted butter, softened
- 1 cup sugar
- 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 1 3/4 cups flour, plain/all purpose, sifted
- 3.5 tsp baking powder
- 1/2 cup milk
For Icing:
- 4 cups confectionary sugar, sifted
- 1/3 cup cocoa powder
- 1 tbsp unsalted butter
- 1/2 cup + 2 tbsp boiling water
For Coating:
- 3-4 cups desiccated coconut
- Optional: Jam and Whipped Cream
Instructions:
For the Butter Sponge Cake:
- Preheat oven to 350F. Sift flour and baking powder together.
- Grease an 8″ x 12″ cake pan. Line with parchment paper, leaving an overhang on all sides (to make it easy to remove).
- Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy.
- Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
- Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
- Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the center comes out clean.
- Let cake cool for 5 minutes then use the overhang baking paper to lift it out onto a wire rack and cool completely.
- Cut cake into 18 rectangles. Freeze for 1 to 1.5 hours.
For Icing and Coconut Coating:
- Combine the icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
- Place coconut in a shallow pan with a large surface area. Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
- Repeat with remaining cake rectangles.
- Allow to set 1 to 2 hours before serving.
- Optional: Jam and Cream
- Cut coated Lamington in half horizontally. Spread with jam then pipe on dollop of whipped cream.
West African Peanut Soup
April 2024
1st Prize at the 2024 OceanView Soup Challenge
“This is a creamy and comforting vegan soup made from simple ingredients of peanut butter, a vegetable medley, and tomato paste,” says Chef Keegan, pictured above serving the West African Peanut Soup at the 2024 OceanView Soup Challenge. When choosing his soup for the Challenge, he said “just the name of the soup alone was interesting. After a little research, I felt compelled to try out a new recipe, and I am glad I did!”
West African Peanut Soup (4-6 servings)
Ingredients:
- 1 cup diced onion
- 1/2 cup diced carrot
- 1 cup diced celery
- 1 cup diced green bell pepper
- 2 cups peeled, diced sweet potato
- 2 cups canned diced tomatoes, drained
- 3 ounces tomato paste
- 1 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp cumin
- 2 tsp turmeric
- 1 13.5-ounce can coconut milk
- 1 tbsp Kosher salt
- 1 tsp black pepper
- 2 cups roasted, unsalted peanuts, chopped
- 2 cups peanut butter
- 3 – 4 cups vegetable stock
- 2 tbsp olive oil
Instructions:
- In a medium soup pot, heat olive oil on medium heat.
- Add the onion, carrot, celery, bell pepper, and sweet potato.
- Sauté until carrots are soft, then add ginger, garlic, cumin, turmeric, 1 cup peanuts, and tomato paste. Continue to cook and stir for one minute.
- Add diced tomato, coconut milk, and vegetable stock. Bring to a simmer.
- Add salt and pepper. Stir in the peanut butter, 1 cup at a time. Simmer and stir occasionally for 10-15 minutes to thicken and develop flavor.
- Season to taste with additional salt and pepper.
- Serve hot with a sprinkle of chopped peanuts. Optional: serve over rice. Enjoy!
Seafood Paella
March 2024
“We made a delicious Paella recently for lunch at Falmouth House. It’s a great recipe for a crowd and can be altered based on your taste. It’s easily done without the chicken or you can add sausages instead.” – Chef Jean
Seafood Paella (4-6 servings)
Ingredients:
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- 1 sweet red pepper, diced
- 2 cloves garlic, minced
- 3-4 plum tomatoes, very finely diced
- 1 bay leaf
- 1 teaspoon paprika, sweet or smoked
- 1 pinch saffron threads
- Salt and pepper to taste
- ¼ cup white wine
- 4 boneless, skinless chicken thighs, cut into pieces
- ¼ cup fresh parsley, chopped, divided
- 2 cups round rice, Aborio or similar
- 5 cups chicken or seafood broth
- 1/2 cup frozen peas or green beans
- ½ lb jumbo shrimp, about 12 – peeled and deveined
- 1/2 lb mussels (about 10-12), cleaned
- ½ pound fresh green beans, cut into 1-inch pieces
- Lemons, for garnish
Instructions:
- Add olive oil to a skillet over medium heat. Add the onion, bell peppers, and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
- Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
- Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
- Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. Don’t stir the rice, so that a crispy crust forms at the bottom, called a socarrat.
- Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels, and beans into the mixture continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
- Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
- Garnish with fresh parsley and lemon slices. Serve.
Slow Roasted Honey Salmon
February 2024
“With the new spring menus starting soon, we are trying out some new creations. This was submitted by Melanie, a dining services team member who enjoys cooking at home.” – Chef Jean
Slow Roasted Honey Salmon
Ingredients:
- 1 lb salmon filet
- 1 1/2 tbsp honey
- 1 tsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1-2 tbsp butter
- Lemon slices
- Lime slices
For the crumble:
- 1/3 cup pistachios
- 1 oz goat cheese
- 2 tbsp chopped scallions
- 2 tbsp chopped cilantro
- 2 tbsp chopped basil
- Heavy pinch salt
- Zest of 1/2 lemon
- 3-4 dates
- 1/2 tbsp olive oil, plus extra for drizzle
Instructions:
- Preheat the oven to 275 degrees. Line a sheet pan with parchment paper.
- Make the honey mixture: add the honey, olive oil, cumin, paprika, salt, and garlic powder to a small bowl and mix to create a thick spread.
- Place the lemon and lime slices onto the sheet pan, place the salmon on top, then spread the honey mixture over the top of the salmon. Top with the pats of butter, then place in the oven for 30-35 minutes.
- While the salmon roasts, make the crumble: lightly chop the pistachios, add the scallions, and chop again. Repeat with the cilantro, basil and goat cheese until you create a crumble. Add the salt, lemon zest, and olive oil and chop until everything is well incorporated.
- Serve the salmon topped with the crumble and a drizzle of olive oil.
Latkes
January 2024
“These potato pancakes (called latkes, pronounced “laat-kuhs”) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried. They are great anytime however. Serve with sour cream, apple sauce, smoked salmon, sliced scallions.” – Chef Ed.
Chef Ed prepared latkes for our residents on December 7th to celebrate the first night of Hanukkah, and they were very popular! Try making them at home yourself.
Latkes
Ingredients:
- 2 peeled Idaho potatoes (kept in cold water until ready to use)
- ½ cup chopped yellow or red onion
- ¾ cup Matzoh meal or bread crumbs
- 2 whole egg
- Salt and pepper to taste
- Vegetable oil as needed
- Whole butter as needed
Instructions:
- Grate the potatoes. Squeeze the water out of them.
- In a mixing bowl, put in the potatoes, eggs, matzoh meal, salt and pepper. Mix with a kitchen spoon until incorporated.
- Put a black steel pan or regular sauté pan on medium heat, coating the bottom with the oil, put in a small pat of the butter.
- Form into silver dollar size pancakes.
- Arrange pancakes in the pan, making sure that they do not touch.
- When brown, flip over until cooked, a few more minutes.
Garnish with sour cream on top, or apple sauce on top, both with sliced scallions on top as well. For something extra, top with sour cream, smoked salmon and scallions!
Party Cheese Log
December 2023
“We make this for parties frequently around the holidays. Different cheese and fruits can be easily substituted.” – Chef Jean.
Party Cheese Log
Ingredients:
- 1 package (8 oz) cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon stone ground mustard
- 2 cups shredded sharp cheddar cheese
- ½ cup crumbled blue cheese
- ½ cup dried craisins, roughly chopped
- ¼ cup chopped fresh chives
- ½ cup finely chopped pecans
- Assorted crackers
- Fresh apple or pear slices
Instructions:
- In mixing bowl with paddle attachment, mix together cream cheese, Worcestershire sauce, and mustard until blended. Stir in Cheddar, Blue cheese, and craisins.
- Shape mixture into a log. Mix chives with nuts and layout onto a sheet of parchment paper. Roll logs in nut mixture. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
- Place cheese logs on serving platter. Serve with fruit slices and crackers.
Kale Salad with Pecans, Apples, and Craisins
November 2023
“This is a hearty and healthy salad great for the colder months ahead. Other nuts or dried fruits can easily be substituted. It’s important to massage the kale to tenderize it before adding the dressing.” – Chef Jean.
Kale Salad with Pecans, Apples, and Craisins
Ingredients:
- 1/2 cup pecans
- 8 ounces stemmed kale leaves– washed, dried and torn into bite size pieces
- 1/2 cup dried cranberries
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- Dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons maple syrup
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes. Remove the tray from the oven and set them aside to cool.
- Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Coarsely chop the pecans and cranberries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Creamy Butternut Squash Pasta Bake
October 2023
“This is one of my mom’s favorite fall pasta dishes. It can be made with canned pumpkin and any fresh herbs to make it even easier.” – Chef Jean.
Creamy Butternut Squash Pasta Bake: 4-6 servings
Ingredients:
- 1/4 c. salted butter
- 2 tbsp. olive oil
- 1 c. walnuts, chopped
- 3 cloves garlic, chopped
- 1 tbsp. chopped fresh basil, plus more for garnish
- 6 c. cubed butternut squash (about 30 0z. cubed)
- 1 tsp. salt, plus more for pasta water
- 1/2 tsp. ground black pepper
- 2 c. chicken broth
- 1/4 c. heavy cream
- 1 lb. penne pasta
- 1/2 c. grated parmesan cheese, plus more serving
Instructions:
- Place the butter in a medium skillet over medium heat. Let melt, then add the olive oil and walnuts. Cook until the walnuts are lightly toasted and the butter is golden brown. Use a slotted spoon to transfer the walnuts to a paper towel lined plate.
- Add the chopped garlic and basil to the pan and cook briefly until golden and aromatic. Add the cubed squash, broth, salt and pepper. Bring to a simmer, then cover and cook for 15 to 20 minutes, or until the squash is fork tender. Let cool slightly to prepare for blending.
- Transfer the squash mixture to a blender. Puree until very smooth.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and reduce to medium heat. Cook 1 minute less than the package directions. Reserve 1/2 cup of the pasta water then drain the pasta in a colander.
- Return the large pot to medium heat. Add the butternut squash sauce, heavy cream, cooked pasta and 1/4 cup of the pasta water and parmesan cheese. Stir gently with a rubber spatula, until the sauce has thickened slightly and is coating the pasta, about 2 minutes. (Add more pasta water to reach desired consistency). Season with more salt and pepper to taste.
- Serve immediately topped with more chopped basil, parmesan cheese, and the reserved walnuts.
Baked Apple French Toast
September 2023
“A great fall mash up of French toast and apple pie. Easy to make ahead of time for a crowd or to have in the fridge for a daily breakfast.” – Chef Jean.
Baked Apple French Toast: Serves 8
For the french toast:
- One 1-lb challah or brioche bread loaf
- 5 large eggs
-
1½ cups whole milk or light cream
-
3 tablespoons Maine maple syrup
- 2 tablespoons bourbon (optional)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the apple topping:
- 4 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- ¼ cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons Maine maple syrup
- 1 teaspoon ground cinnamon
For serving: Confectioners’ sugar and/or maple syrup
Instructions:
To prepare the French toast base:
- Butter a 9 x 13-inch baking dish. Slice the bread into ¾-inch-thick slices.
- In a large bowl, whisk together the eggs, milk, maple syrup, bourbon, vanilla, and salt.
- Dip each slice of bread into the custard mixture for about 5 seconds, then arrange in an overlapping pattern in the prepared baking dish. Be sure the entire bottom of the dish is covered with the bread. Pour any remaining custard over the bread. Set aside.
To prepare the apple topping:
- In a large sauté pan, melt the butter over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook, stirring frequently, until the apples are softened and the sugar-syrup is thickened, about 8 minutes.
- Spoon the apples and sugar-syrup evenly over the bread, making sure not to leave any of the syrup behind. If not baking immediately, cover the dish with plastic wrap and refrigerate overnight. Otherwise, proceed with the recipe.
- Preheat the oven to 350°F
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until puffed and golden, about 20 minutes more.
- Remove from the oven and, using a fine sieve, dust with the confectioners’ sugar. Serve with additional Maine maple syrup.
Summer Succotash
August 2023
“This is a great summer recipe using the garden’s bounty: fresh corn, tomatoes, zucchini, and basil. A delicious southern classic.” – Chef Jean.
Summer Succotash:
- 2 cups baby lima beans
-
4 slices bacon
-
1 cup chopped sweet onion
-
1 cup zucchini, cut into ½-inch-thick slices
-
1 teaspoon minced garlic
-
3 cups fresh corn kernels
-
1 ¼ teaspoons kosher salt
-
¼ teaspoon black pepper
-
3 tablespoons butter
-
1 cup cherry tomatoes, halved
-
¼ cup thinly sliced fresh basil leaves
Instructions:
- Place lima beans in a medium saucepan and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
-
While beans simmer, place bacon slices in a large cast-iron skillet over medium heat. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
-
Add chopped onion, zucchini, and garlic to skillet over medium heat, and cook, stirring often, until onion is just tender, about 6 minutes.
-
Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
-
Stir in halved cherry tomatoes and sliced fresh basil; sprinkle with crumbled bacon and serve immediately.
Savory Grilled Cheese with Blueberry Compote
July 2023
“This is a fun sandwich for the summer season. Makes a great light lunch or could be cut into small bites for an appetizer.” – Chef Jean.
Savory Grilled Cheese with Blueberry Compote ingredients (for 4 servings):
- 10-12 ounces fresh blueberries
- 2 tablespoons lemon juice
- 1/2 tsp. lemon zest
- 1 tsp. fresh thyme leaves
- 2 teaspoons butter, softened
- 4 slices sour dough bread
- 4 ounces Brie, thinly sliced (remove rind if desired)
- 4 ounces mascarpone cheese
- 4 teaspoons honey
- 1 cup baby arugula
Instructions:
- Pre-heat oven to 350 degrees.
- Place blueberries into a medium saucepan, add 2 tablespoons lemon juice, 1/2 teaspoon grated lemon zest, and 1 teaspoon fresh thyme leaves. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer, while stirring occasionally, about 20 minutes or until thickened. Let blueberries cool for 15 minutes.
- Preheat large skillet or griddle over medium-high heat.
- Butter 1 side of each bread slice, then place butter side down, onto hot skillet.
- Cook bread slices 1-2 minutes or until bottom is toasted golden brown. Transfer bread slices, to an ungreased cookie sheet.
- Spread a thin layer of mascarpone cheese over each slice, then top each slice with about 2 tablespoons blueberry compote.
- Divide Brie evenly between bread slices and place on top of blueberry spread.
- Bake sandwiches in oven about 10 minutes or until cheese is melted.
- Transfer sandwiches to serving plates and drizzle 1 teaspoon honey over each sandwich.
- Finally, top each sandwich with about 1/4 cup arugula and enjoy.
Strawberry & Avocado Honey Salad
June 2023
“This will utilize some of those fresh local strawberries and pair them with another super healthy food, avocado. Simple, refreshing, sweet and healthy.” – Chef Jean.
Strawberry & Avocado Honey Salad Ingredients:
- 2 1/2 tbsp. fresh squeezed lemon or lime juice
-
3 tbsp. honey
-
3 tbsp. olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 ripe avocados, peeled, pitted and diced with ½ inch chunks
- 8 oz. fresh strawberries, cut to about ½ inch chunks
Instructions:
- Whisk the lemon juice, honey, olive oil, salt, and pepper together.
- Arrange the avocados and strawberries in 6 small bowls.
- Drizzle the vinaigrette over the fruit salad. Serve immediately.
Vegetarian Reuben Sandwich
May 2023
“This is a great vegetarian option in place of a popular meat eater’s sandwich for a quick and healthy dinner. It’s always a staff favorite when we run it on the menu. Splurge on a good quality rye bread for great texture and flavor.” – Chef Jean.
Vegetarian Reuben Sandwich Ingredients:
- 3 teaspoons extra-virgin olive oil, divided
- 1 small red onion, thinly sliced
- 1 cup sliced mushrooms
- 5 cups fresh baby spinach
- Freshly ground pepper, to taste
- 4 slices rye bread
- 4 ounces Swiss cheese
- ½ cup sauerkraut
- 5-6 tbsp. prepared Thousand Island dressing
Instructions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.
Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.
Greek Moussaka
April 2023
“We have been making moussaka here at OceanView for years. It is a popular entrée in our Main Dining Room. The combination of the creamy cheese topping and rich tomato-based lamb braise is delicious.” – Chef Jean.
Greek Moussaka Ingredients:
- 2 medium eggplant
- Olive oil (as needed)
- 1 lb lean ground lamb
- 2 medium onions, peeled and chopped
- 2 tablespoons fresh minced garlic
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt, divided
- 1/2 teaspoon fresh ground black pepper
Cheese Sauce Ingredients:
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 tablespoons flour
- 1 cup half-and-half cream or milk
- 1 egg
- 1/2 cup grated parmesan cheese
- Hot sauce
Instructions:
- Grease a 9×9-inch baking pan.
- Peel the eggplants then slice 1/4-inch thick.
- Brush cookie sheet with olive oil.
- Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground black pepper.
- Place the eggplant slices on cookie sheet and roast till tender.
- In the bottom of the prepared baking dish arrange half of the eggplant slices.
- In a large skillet, combine lamb and onions; cook, stirring until the meat is no longer pink and the onions are soft; drain fat.
- Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
- Arrange the remaining eggplant slices over the lamb mixture.
- PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
- In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
- Pour the cheese sauce over mixture in baking dish.
- Bake in a preheated 350-degree oven for 45 minutes or until internal temperature reaches 165 degrees.
Whole Grain Pancakes
March 2023
“Maine Maple Sunday is the weekend of March 26th, right around the corner! We enjoy a lot of pancakes here at OceanView – easy and quick for breakfast, lunch, or dinner. Add fresh fruit salad and a cup of your favorite hot beverage for a complete meal. Don’t forget the Maine Maple Syrup!” – Chef Jean.
Ingredients:
- 1 cup whole wheat flour or white whole-wheat flour
-
1/2 cup old-fashioned whole rolled oats or quick oats
-
1/4 teaspoon salt
-
2 teaspoons baking powder
-
1 teaspoon ground cinnamon
-
1 large egg
-
1 cup milk
-
2 tablespoons packed brown sugar
-
1/4 cup plain Greek yogurt
-
1 teaspoon pure vanilla extract
Instructions:
- Stir the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
-
Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough.
-
Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
-
Keep pancakes warm in a preheated 200°F oven or serve immediately.
-
Enjoy with warm Maine Maple Syrup!
Devils on Horseback
February 2023
“This is a popular and fairly simple appetizer to make and can be made ahead for a crowd. It goes great with a glass of wine or any beverage of choice.” – Chef Jean
Ingredients:
- 20 wooden toothpicks
- ¼ cup reduced-sodium soy sauce
- ½ teaspoon ground ginger
- ¾ cup dark brown sugar
- 20 large Medjool dates pitted and left whole
- 20 whole smoked almonds
- 10 thin slices of bacon, cut in half crosswise
Instructions:
- Preheat oven to 400 degrees.
- Soak the toothpicks in a bowl of water.
- Spray a 9×13-inch baking dish with nonstick pan spray.
- In a bowl, mix together the soy sauce and ground ginger.
- Place the brown sugar into a shallow bowl.
- Spread open a pitted date, then stuff it with a smoked almond.
- Wrap the date with half a bacon slice, secure it with a toothpick.
- Dip the whole thing into the soy sauce mixture, and then dip it into brown sugar.
- Place the wrapped dates into the prepared baking dish.
- Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
