Recipe Wednesday: Spring House in Winston Salem
Shannon Smith visited the Spring House in Winston-Salem for a taste fall dishes being served up for guests.
“Crispy” Cheese Cake Stix, Ghost Pepper Pastry Cream & Cheerwine Gastrique
Cheese Cake Stix:
10 oz cream cheese
8 oz goat cheese
2 eggs, ¼ cup honey
1/2 cup diced dried cherries.
Mix first 5 ingredients thoroughly fold in cherries.
Pipe onto spring roll wraps, wrap and hold for service.
Ghost Pepper Pastry Cream:
2 cups half-and-half
½ cup sugar, pinch salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons, cut into 4 pieces
1½ teaspoons vanilla extract
1 dried ghost pepper
Heat the half-and-half, 6 tablespoons sugar, ghost pepper and the salt bring to simmer. Meanwhile, whisk the egg yolks and remaining sugar – mix to dissolve sugar, add cornstarch, whisk for about 30 seconds. When the half-and-half mixture reaches simmer, remove ghost pepper and gradually whisk the simmering half-and-half into the yolk mixture. Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened – about 30 seconds. Remove from heat, whisk in the butter and vanilla. Strain mixture and press plastic wrap directly on the surface.
Refrigerate until cold and set, at least 3 hours.
2 cups red wine vinegar
1 cup cheerwine, 1 cup sugar
Portobello & Leek Quesadilla & Corn, Jalapeno, & Sun Dried Tomato Salsa
Corn, Jalapeno, & Sun Dried Tomato Salsa:
1 1/2 cups fresh corn kernels
6 Tablespoons sun-dried tomatoes packed in oil, drained & minced
6 Tablespoons thinly sliced green onions
6 Tablespoons finely chopped red onion
3 cloves garlic, minced
2 each jalapeño, minced
3 Tablespoons fresh lime juice
1 1/2 Tablespoons rice wine vinegar
4 Tablespoons olive oil
6 Tablespoons finely chopped fresh cilantro
Sweet Potato, Fennel, & Onion Purée garnished with Country Ham & Crumbled Blue Cheese
5# Sweet Potato
8 Tbsp. EVOO,
Salt & Pepper,
4 Tbsp. Chinese
1 cup Honey,
3 gallons Vegetable Stock,
2 quarts Heavy Cream
Generously season sweet potato, fennel, & onion with EVOO & salt & pepper… Roast in 400 oven for 28-30 minutes – allowing the vegetables to brown nicely. Remove from oven & add to stock pot. Season with Chinese 5 Spice & honey – mix to combine. Add vegetable stock & bring to simmer. Cook for 18-20 minutes – puree. Add heavy cream to finish. Adjust seasonings.
Featuring Champagne Poached Asian Pear
Goat Cheese, Toasted Walnuts, Dried Cherries, & Sultanas
Miso & Brown Sugar Vinaigrette
Miso & Brown Sugar Vinaigrette:
4 Tbsp. miso
4 tsp. dijon
2 Tbsp. brown sugar
2 Tbsp. water
3 Tbsp. fresh lime juice
2 tsp. ginger; minced fine,
4 tsp. scallion, extreme bias cut
Combine all ingredients except vegetable oil – rip in blender.
Drizzle .5 cup veggie oil; adjust seasonings.
Pork Cutlets: Milanese Bacon, Pumpkin, & Cabbage Ragout Whipped Yukon Gold Potato 5 Spiced Apple Chutney
Bacon, Pumpkin, & Cabbage Ragout:
½ # Bacon, cut into lardons
¼ cup Butter
3# Pumpkin, medium dice
6 each Shallot,finely minced
1 head Cabbage, thinly sliced
1 gallon Vegetable Stock
Render bacon lardons, remove & reserve. Add butter to bacon fat & sauté pumpkin – lightly brown on all sides. Add onion – continue to sauté for 6-8 minutes. Add cabbage – allow to wilt slightly. Add vegetable stock & simmer for 20-25 minutes. Adjust seasonings.