Festive Flavors

We can't wait to celebrate the season with you in person next year, but for now, eat drink and be merry with these at-home recipes from some of our top talent.

Pecan Pie Baked Brie

Crafted by Executive Chef Kory Foltz

Ingredients Directions
12 oz (1 wheel of brie) Preheat oven to 350
2 tbsp. butter Place brie in a small oven-safe skillet or baking dish
1/4 cup packed brown sugar In a nonstick skillet over low heat, melt butter and brown sugar, stir until smooth.
1/2 tsp. ground cinnamon Stir in cinnamon, heavy cream, pecans and salt.
3 tbsp. heavy cream Stir until completely coated, then remove from heat
1 cup whole or chopped pecans Pour pecan mixture over brie and bake until brie is soft and pecan mixture is lightly toasted, roughly 10-12 minutes
Pinch of kosher salt Serve with crackers or a nicely toasted baguette slice,




Molasses Cookies

Crafted by Executive Pastry Chef Patricia Nash

Ingredients Directions

1 ½ cups shortening, melted             

2 cups lite brown sugar

1/2 cup molasses

2 each eggs

1 tsp ground cloves

1 tsp ground ginger

1 Tbsp 1 tsp baking soda

4 cups all-purpose flour

2 tsp ground cinnamon 

1 tsp salt

granulated sugar to roll dough in 

Preheat oven to 360 °F.
In a bowl, add brown sugar, molasses, and melted shortening. With a mixer, cream these ingredients together.
Add eggs. Scrape down sides of bowl and fully combine.
Add all dry. Scrape down bowl again and mix together just until dry ingredients are totally incorporated.
Using a small scoop or tablespoon, portion the dough. Roll each into a round ball. Roll each dough ball into granulated sugar to coat.
 On parchment lined cookie pan, place dough balls about 3 inches apart and slightly press down. 
Bake between 8 minutes (for chewy) to 10 minutes (for crispy).


Dreamsicle Shaker

Crafted by Director of Beverage Jessica Ruekberg

2 oz espresso
1/4 oz orange syrup
4 drops vanilla essence concentrate
1/4 oz Tippler's Orange Liqueur
1/4 oz Licor 43
Optional splash of cold milk
Shake with ice
Pour into coupe glass & garnish with orange slice


Pumpkin Hummus

Crafted by Executive Chef Kory Foltz

Ingredients Directions

1 can chickpeas
1 cup pumpkin puree or roasted pumpkin
1 tsp salt
½ tsp chili powder
½ tsp ground cumin

1 Tbsp extra virgin olive oil
2 Tbsp tahini
2 Tbsp lemon juice
3 cloves garlic

Place all ingredients in a food processor and process until smooth and creamy.

Add a little water if the hummus is too thick, and adjust the seasonings to taste.

Place in a bowl and garnish with olive oil, pumpkin seeds, and a sprinkle of paprika.

Serve with flatbread, naan, or even crisp vegetables.


Coffee Crumb Cake

Crafted by Executive Pastry Chef Patricia Nash

Ingredients Directions

4 oz butter, room temp 

8 oz cream cheese

1 cup lite brown sugar

½ cup sugar

2 ea eggs

1 ½ tsp vanilla extract

2 ½ cups ap flour

2 tsp baking powder

1 tsp cornstarch

½ tsp salt

½ cup buttermilk

½ cup cinnamon sugar


Crumb Topping Ingredients

10 Tbsp butter, melted

1 1/3 cup ap flour

1 c + 2Tbsp lite brown sugar

3 Tbsp sugar

4 ½ tsp cinnamon

¼ tsp salt.




Preheat oven to 350 F.

Whip cream cheese, butter, and sugars. Add eggs and vanilla extract. After mixing completely, scrape the sides of the bowl.

Combine all dry ingredients. 

Alternating add dry and buttermilk in 2 stages into whipped butter sugar mix.

Spread half of the mix into a 1/4 sprayed parchment-lined quarter sheet pan.

Add cinnamon sugar layer over the batter; top with the rest of the batter; level as best as possible.

Top with crumb topping to cover; recipe below.

Check after 25-30 minutes. Bake until the testing skewer comes out clean.

Crumb Topping Directions

Combine all dry.

Add melted butter; mix until incorporated and still crumbly.