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
Combine:
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.
