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Raymond Lammers

EXECUTIVE PASTRY CHEF

@ STEIN ERIKSEN LODGE

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• Vegetable oil spray, for misting the pan
• Flour, for dusting the pan
• 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1 package (3.4 ounces) vanilla instant pudding mix
• 4 large eggs
• 1 cup apple cider
• 1/2 cup vegetable oil
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

• 1 cup confectioners’ sugar, sifted
• 2 tablespoons apple cider
• 1/2 teaspoon grated lemon zest (optional) 

Prepared by Anne Byrn, The Cake Mix Doctor
www.cakemixdoctor.com

For the chocolate chip streusel:

1 lightly packed cup light brown sugar 

¾ cup finely chopped pecans

½ cup (3 ounces) miniature semisweet chocolate chips

2 tablespoons plus 1 teaspoon all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons unsweetened cocoa powder

3 tablespoons butter, melted

For the cake:

Vegetable oil spray, for misting the pan Flour,

1 package (18.25 ounces) plain yellow or vanilla cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup sour cream

½ cup strong brewed coffee or water

4 large eggs

1 teaspoon pure vanilla extract

For the topping

1 tablespoon confectioners’ sugar

1 teaspoon unsweetened cocoa powder

Method:

1. Place a rack in the center of the oven and preheat the oven to 350°F.  2. Make the streusel: Place the brown sugar, pecans, chocolate chips, flour, cinnamon, 2 teaspoons of cocoa powder, and the melted butter in a large mixing bowl and stir to combine. Set the streusel aside. 3. Make the cake: Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside. 4. Place the cake mix, pudding mix, sour cream, coffee or water, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients just come together, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is thick and smooth, 1½ minutes longer, scraping down the side of the bowl again if needed. Pour two thirds of the batter into the prepared Bundt pan and sprinkle half of the streusel mixture on top of the batter. Pour the remaining third of the batter on top of the streusel and, using a rubber spatula, spread the batter to reach the side of the pan. Sprinkle the remaining streusel on top. Place the pan in the oven. 5. Bake the cake until the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a serving plate so that the streusel stays on the bottom of the cake. Let the cake cool completely, 25 to 30 minutes longer. 6. Make the topping: Place the confectioners’ sugar and 1 teaspoon of cocoa powder in a small bowl and stir to combine. Sift the confectioners’ sugar mixture on top of the cake, then slice and serve. Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to five days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

Prepared by Jaxon Stallard From the Park City Cooking School

Makes enough for 8 servings.

Ingredients:

• 2 ounce unsalted butter, softened
• 4 garlic cloves, minced
• ½ Spanish onion, diced
• 1 ounce canned Chipotle pepper
• 3 ounces apple cider vinegar
• 3 ounces barbecue sauce
• 3 ounces dark bittersweet chocolate, melted
• 3 ounces chicken or vegetable stock
• 8 ounces corn syrup
• 2 ounces granulated sugar
• 2 tablespoons honey
• 1 dried bay leaf
• ½ bunch cilantro, finely minced
• pinch ground cumin
• pinch ground cloves
• pinch ground cinnamon

1.  Melt butter in a small saucepan over medium heat.  Add garlic, onion and chipotle and sweat for 2 minutes.  Deglaze with vinegar, bring to boil, reduce to simmer.  Reduce by half.

2.  Add barbecue sauce, stock, corn syrup, sugar, honey and spices.  Mix well and bring to boil.  Reduce to simmer and cook for 30 minutes.

3.  Slowly add chocolate, mixing until fully incorporated.  Remove from heat and allow to cool 10 minutes.

4. Place in blender and blend until smooth.  Pass through fine stainer.  Add cilantro and mix well.
Season with salt and freshly ground  black pepper.  Allow to cool completely.  Taste; adjust seasoning if necessary.

Prepared by Greg Neville from Lugano

Ingredients:

2 oz. extra virgin olive oil
4 cloves of garlic sliced
1 cu. blanched cauliflower-ettes
4 oz. cut pancetta
Salt and pepper to taste
Red chili flakes (optional)
1 Tbl chopped Italian Parsley
Choice of grated parmesan or pecorino

***Optional grating of ricotta salata

Procedure:

Blanch cauliflower. Set aside. In large saute pan, add olive oil and pancetta. Heat under medium heat until pancetta becomes slightly brown or crispy on edges. Add sliced garlic. Continue to sautee together until garlic become just golden brown on the edges. Add cauliflower and continue to cook together for about 2 - 3 minutes. Taste for salt and pepper. Sprinkle with parsley and parmesan. Place in serving vessel. Garnish with Ricotta Salata
serves 4

Prepared by GTU viewer Margo Andersen

Ingredients:

• 8 slices Grandpa's Kitchen bread, dried and cubed
• 1 1/2 cups chicken stock made with 3 T Better Than Boullion chicken flavor
• 2 T sherry cooking wine
• 1/2 minced onion
• 2 cloves minced garlic
• 1 stalk diced celery
• 5 T butter
• 1 tsp sage
• 1 1/2 tsp parsley
• 1 tsp thyme
• 1 tsp black pepper

• Bake a loaf of Grandpa's Kitchen Bread mix. Cut eight slices and cube. Lay out on a baking sheet and let dry for a day. Or, if you are short on time, you can dry the bread the day of baking. Heat oven to 300 degrees. Toast bread for 15 minutes, stirring twice. Remove from oven and let cool. Heat oven to 375. Heat water, better than boullion, and wine to a boil, remove from heat. In a large frypan, melt butter and saute vegetables until soft, about four minutes. Add spices, remove from heat. Place bread cubes into large bowl and add vegetable mixture, mix well. Pour stock mixture 1 ladlefull at a time, just until moistened (you might only use 1 cup of broth, you don't want a pool of liquid at the bottom of the bowl--it will make the bread soggy.) Place in a greased casserole dish and cover with foil. Bake for 30 minutes at 375 degrees. Take foil off and bake for another 10-15 minutes until lightly browned.
   
  

Prepared by Executive Chef Eric May of the Blue Boar Inn & Restaurant

Ingredients:

• 2 cups Red Quinoa
• 8 cups Vegetable Broth
• 1 cup White Wine
• 2 T Olive Oil
• 1 each Yellow Onion
• 3 cloves Garlic
• 1 lb Small Shrimp (Peeled, Tail Off)
• 1/4 cup Grated Manchego Cheese
• ¼ cup Grated Parmesan
• 1 cup Sautéed Forest Mushrooms
• ¼ tsp Fresh Thyme Leaves
• 4 T Butter
• Salt and White Pepper to Taste

Directions:

Rinse quinoa three times in cold water.  Then soak in cold water for 30 minutes.
Sautee yellow diced yellow onion in olive oil until translucent.  Add garlic and quinoa and slightly sautee (1-2 minutes).
Add vegetable stock a little at a time until quinoa is tender and creamy.
Add butter to make creamier.
Add shrimp and sautéed mushrooms and cook until shrimp is cooked.
Adding liquid as needed.
Season with the cheeses, salt and white pepper.

Serves 6

The Blue Boar Inn & Restaurant – Midway, Utah
Open Wed-Saturday Breakfast, Lunch, Dinner and Sunday Brunch
Reservations: (888) 650-1400
www.theblueboarinn.com

• 2 cups flour, sifted
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 heaping tablespoon cinnamon
• 1 teaspoon nutmeg
• 3/4 cup granulated sugar
• 1 cup brown sugar, firmly packed
• 4 eggs
• 1 cup canola oil
• 1/2 cup buttermilk
• 1 8 oz. can crushed pineapple, drained
• 4 cups shredded carrots
• 1 tablespoon fresh ginger, grated
• 1 tablespoon orange zest