Sip & Simmer in Fall and Winter

_MG_0003 Guests are raving about our Sip & Simmer Cabin Dinners, and if you’ve seen photos of Chef Caitie’s culinary creations, then you know why! “Order a Sip & Simmer package, and the Iris Inn’s Chef Caitie Maharg will prepare a seasonal dinner where you add the finishing touches, pair with local wines, and enjoy right in the privacy of your own cabin.” You’ll feel like a gourmet chef, complete with your very own hat and etched Iris Inn wine glasses. Chef Caitie will have all of the ingredients ready to go for you in your cabin, so all you’ll have to do is follow a page of instructions for your mouthwatering dinner. Want to re-create one of the recipes you experienced at a Sip & Simmer Cabin Dinner? Maybe you’re just in need of a new recipe for your repertoire. Whatever the case may be, if you’re looking for Fall/Winter Sip & Simmer Recipes, then keep reading for Caitie’s current collection. (Click here for more information about our Sip & Simmer Cabin Dinners.)   Fig Dressing 2 Tbsp. Dijon Mustard 4 Tbsp. Fig Jam 2 Tbsp. Light Brown Sugar ½ Cup Apple Cider Vinegar 1 ½ Cup Vegetable Oil *Blend first 4 ingredients until well blended. Slowly add oil until dressing comes together. If dressing is too thick add water 1 tsp at a time until desired consistency is reached.   Balsamic Dressing 2 Tbsp. Dijon Mustard 3 Tbsp. Honey 1 Clove Garlic ½ Cup Balsamic Vinegar 1 ½ Cup Vegetable Oil Salt to taste *Blend first 4 ingredients until well blended. Slowly add oil until dressing comes together. If dressing is too thick add water 1 tsp at a time until desired consistency is reached. Season with salt.   Candied Pecans 4 egg whites 2 cups granulated sugar 1 lb. pecans *Preheat oven to 350 degrees. In a medium bowl combine egg whites and sugar. Toss pecans in mixture until well coated. Lay pecans out on a well, greased sheet pan. Bake for 14-21 minutes in 7 minute increments, mixing the pecans after each time. Bake until crispy. Let cool and enjoy!   Roasted Butternut Squash Risotto 1 ½ cups Butternut squash, diced 4 Tbsp. Olive Oil 1 medium yellow onion, diced 2 cloves garlic, chopped 1 cup Arborio rice ½ cup white wine 1 ½ cup Chicken stock ½ cup butter, unsalted ¼ cup parmesan cheese, grated ¼ cup heavy cream 1 tsp. garlic powder Salt & Pepper to taste *Preheat oven to 350 degrees. Toss Diced Butternut squash with 2 Tbsp. oil, 1 Tbsp. Salt & 1 tsp. black pepper. Bake for 25 minutes until tender. In a medium sauce pan heat remaining 2 Tbsp. oil. Sautee Onion and garlic until onion is translucent. Add Arborio rice and coat with oil. Add White wine and let reduce by ½ stirring constantly using a wooden spoon. Add Chicken Stock ½ cup at a time, letting reduce by ¾ each time. Add butter, cream, cheese, garlic powder, salt, pepper and squash. Cook until Al dente.   Lemon Herb Risotto Balls 2 Tbsp. Olive Oil 1 medium yellow onion, diced 2 cloves garlic, chopped 1 cup Arborio rice ½ cup white wine 1 ½ cup Chicken stock ½ cup butter, unsalted ¼ cup parmesan cheese, grated ¼ cup heavy cream 1 Tbsp. Lemon Zest 1 tsp. Fresh Basil, Chopped 1 tsp. Fresh Parsley, Chopped 1 tsp. dried oregano 1 tsp. garlic powder Salt & Pepper to taste Breading: 1 ½ Cups AP flour 3 whole eggs 1 ½ Cups Bread Crumbs 2 Tbsp. Salt 2 tsp. Black pepper 1 Tbsp. Dried Parsley 1 tsp. Lemon zest 4 cups vegetable oil for frying *In a medium sauce pan heat 2 Tbsp. oil. Sautee Onion and garlic until onion is translucent. Add Arborio rice and coat with oil. Add White wine and let reduce by ½ stirring constantly using a wooden spoon. Add Chicken Stock ½ cup at a time, letting reduce by ¾ each time. Add butter, cream, cheese, lemon zest, herbs, garlic powder, salt and pepper. Cook until Al dente. Spread cooked risotto onto a sheet pan and place in the fridge until chilled. Roll into golf ball sized balls. To set up the breading, mix 1 Tbsp. salt, 1 tsp. pepper & ½ tsp lemon zest with the AP flour. In a separate bowl beat the eggs. In another bowl combine bread crumbs, remaining salt, pepper and lemon zest and the dried parsley. Coat each risotto ball in the flour, then the egg, then the bread crumbs. Heat oil in a frying pan to 350 degrees. Fry each risotto ball until golden brown transfer to a paper towel lined plate, cool slightly and enjoy!     Bacon Parmesan Potato Soufflés 4 small red bliss potatoes 4 slices cooked bacon 1 cup mayonnaise ¼ cup shredded Parmesan Salt and pepper to taste *Slice a small portion off of each end of the potato so that it will be able to sit evenly on the cut side. Then cut the potato in half horizontal. Take a melon baller and scoop out the center of the potato being sure not to make a hole in the bottom of it. Boil in salted water for 10-15 minutes or until just tender. Chop the bacon and mix it with the mayonnaise and Parmesan cheese. Season with salt and pepper and place in a piping bag. Fill the center of the potatoes with mixture and bake at 350 degrees.   Spinach Cashew Pesto ½ cup unsalted cashews ½ cup parmesan cheese, grated 1 clove garlic 2 Tbsp. fresh lemon juice 1 ½ cup fresh spinach ½ cup olive oil Salt & Pepper to taste *Combine all ingredients in a blender and blend until well combined             Parsnip Spinach Puree 3 parsnips, peeled 2 ½ cups heavy cream 1 cup fresh spinach ½ cup parmesan cheese, grated 1 Tbsp. fresh lemon juice Salt & Pepper to taste *Cut Parsnips into chunks and place in a medium sauce pan. Cover with heavy cream and cook over medium heat until tender. Remove parsnips from cream and place in a blender with ¾ cup the cooking cream, spinach, cheese, lemon juice, salt & pepper. Blend until smooth.   Apple & Pear Crisp 1 ea. Fuji apple, peeled & diced 1 ea. Bosc pear, peeled & diced 2 Tbsp. butter, unsalted 1 Tbsp. vanilla ¼ cup light brown sugar ½ tsp. cinnamon   Crisp Topping: ½ cup butter, unsalted, chilled ½ cup AP flour ½ cup light brown sugar ¼ cup oats *Preheat oven to 350 degrees. In a medium sauté pan melt butter. Add the diced pear & apple, vanilla, brown sugar & cinnamon. Cook over medium heat until caramelized. Place in two 8-10oz ramekins. In a medium bowl combine flour, sugar & oats. Cut in butter until crumbly. Sprinkle on top of the apple filling. Bake for 15-20 minutes until golden brown.   Honey Nutmeg Ice Cream 4 large egg yolks 1 cup whole milk 1 Tbsp. sugar 1/8 tsp. salt 7 Tbsp. honey 1 scant tsp. nutmeg 1 ½ cups heavy cream *In a medium sauce pan bring milk, nutmeg & salt to a boil. In a medium bowl whisk egg yolks with sugar, temper with milk. Return to the stove and bring to 180 degrees, whisking continuously. Strain and stir in honey & cream. Chill and run through ice cream machine according to ice cream machine instructions. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day. Strawberry Rhubarb Crisp ½ cup fresh rhubarb, diced ½ cup fresh strawberries, quartered 2 Tbsp. butter, unsalted 1 Tbsp. vanilla ¼ cup granulated sugar Crisp Topping: ½ cup butter, unsalted, chilled ½ cup AP flour ½ cup light brown sugar ¼ cup oats *Preheat oven to 350 degrees. In a medium sauté pan melt butter. Add the rhubarb, strawberries, vanilla & sugar. Cook over medium heat until caramelized. Place in two 8-10oz ramekins. In a medium bowl combine flour, sugar & oats. Cut in butter until crumbly. Sprinkle on top of the rhubarb filling. Bake for 15-20 minutes until golden brown.     Sweet Lemon Balsamic Ice Cream 1 1/2 cups heavy whipping cream 1 1/2 cups whole milk 1/2 vanilla bean, split lengthwise 6 large egg yolks 1/2 cup balsamic vinegar 1 Tbsp. Lemon Zest *Combine heavy whipping cream, whole milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring cream mixture to simmer over medium heat, stirring until sugar dissolves. Meanwhile, whisk yolks and remaining 1/4 cup sugar in large bowl until very thick, about 2 minutes. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and thermometer inserted into custard registers 180°F, about 3 minutes (do not boil). Strain custard into large bowl set over another bowl of ice and water. Cool custard completely, stirring often, about 15 minutes. Boil balsamic vinegar in heavy small saucepan until reduced to 2 tablespoons, about 6 minutes. Cool syrup in pan. Process custard in ice cream maker according to manufacturer’s instructions. When ice cream is done, spoon in balsamic syrup & Lemon Zest and churn 3 to 4 seconds longer to swirl. Transfer ice cream to container. Cover and freeze until firm, at least 6 hours and up to 1 day.