Taste the Holidays at Pine Canyon

POSTED ON NOVEMBER 25, 2019

Taste the Holidays at Pine Canyon

Taste the Holidays at Pine Canyon

Taste the Holidays at Pine Canyon 1024 683 Pine Canyon

From snow activities to celebratory meals at the Clubhouse, Pine Canyon offers countless ways to connect during the winter months. If you’re brainstorming about tasty new comfort foods to serve friends and family over the holidays, Executive Chef David Lapinski’s recipes below will give you a great head start!

BUTTERNUT SQUASH BISQUE

2 oz. butter

3.75 lb. butternut squash, peeled, 1” dice

8 oz. parsnips, peeled, 1” dice

8 oz. celery, washed, 1” dice

8 oz. carrots, peeled, 1” dice

1 yellow onion, 1” dice

12 oz. green apples, peeled, cored, 1” dice

1 cup maple syrup

1/2 gallon vegetable stock

1/2 tablespoon apple pie spice

1 teaspoon ground white pepper

1 teaspoon kosher salt

 

Preparation

Sauté first 7 ingredients over medium heat, stirring often, for 25 minutes. Add remaining items and cook until the vegetables are tender. Cool for 30 minutes, then puree in blender until smooth. Adjust seasoning to taste and garnish with ginger cream.

 

Ginger Cream

2 tablespoon ginger root, peeled, small dice

2 oz. orange juice

1/2 cup sour cream

1/2 cup heavy cream

 

Preparation

Mix all ingredients together, steep for several hours.

Pass through a fine strainer and serve.

 

APPLE-PEAR-CRANBERRY COBBLER

1 cup cranberry juice

1 cup apple cider

3/4 cup brown sugar

2 tablespoon cornstarch

2 tablespoon lemon juice (plus water, if necessary, to make a slurry)

2.5 cups green apples, peeled, cored, 1/2” dice

2.5 cups pears, cored, 1/2” dice

1 cup dried cranberries

1 cup all-purpose flour

2 tablespoon yellow cornmeal

1/4 cup sugar

2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon kosher salt

1/4 cup butter, melted

2/3 cup buttermilk

1/2 teaspoon vanilla extract

Turbinado sugar

 

Preparation

Preheat oven to 325 degrees, high fan. In a saucepan, over medium-high heat, bring juices & sugar to a light boil.

Make a slurry with cornstarch and lemon juice (adding water, if needed), and reserve.

Add the fruit to the saucepan and stir in the slurry. Bring back to a light boil, then simmer on low heat for a minute until thickened.

Portion filling into crème brulee dishes evenly, and cool.

In a stainless steel bowl, whisk next six dry items to blend. Separately, combine next three liquids in another stainless steel bowl.

Add wet ingredients to dry ingredients and stir with a spoon until just smooth.

Using your hands, pinch off pieces of dough and place evenly over the dishes.

Once all the dough has been used, lightly sprinkle each dish with turbinado sugar.

Set timer and bake for 10 minutes. Spin pan and bake for approximately 4 more minutes until tops are golden brown and batter is cooked throughout.