FOX World Cup scores

Enjoy the taste of spring with these recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

It already feels like spring outside and with the new season days away, we thought you could enjoy a taste of spring too.

Chef Tim Grandinetti at The Spring House in Winston-Salem showed us some spring-inspired recipes.

Spring-inspired Wine Dinner

Potato & Leek Soup w. Crème Fraiche

  • Champagne
  • 4 cups chicken stock; 4 potatoes; 4 leeks; 4 celery stalks;
  • s/p; thyme; onion & garlic powders; 2 cups heavy cream

Pan Roasted Scallop atop Potato Pancake

  • Sauvignon Blanc
  • 4 potatoes; roasted garlic; 1 onion; egg; s/p; flour; oil

Petite Filet Mignon with Mushroom & Goat Cheese Strudel

  • Cabernet Sauvignon
  • 375 for 38 minutes; allow 10-15 minutes to rest prior to carving
  •  EVOO; rosemary; fennel seed; coriander seed; s/p

Bread Pudding w. Chocolate Kahlua Sauce

  • Port
  •  24 ounces day old bread cut into ¾” cubes
  • 2 pint  half and half
  • 2 cup  heavy cream
  • 1/2 cup  sugar
  • 1/2 cup  butter, melted (plus more for pie plate)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup  honey
  • 2 each  egg
  • 1 teaspoon ground cinnamon
  • Pinch  ground ginger
  • Pinch  ground nutmeg
  • Pinch  ground cloves

In a large saucepan, combine half and half, heavy cream, sugar, butter and vanilla.  Place the saucepan on low heat and add the honey slowly.  Whisk together and bring to a low simmer, be careful to not boil.

In a small bowl whisk the egg, add a small amount of the warm cream and whisk to incorporate.  Next, return the egg mixture to the pot.  Whisk in cinnamon, ginger, nutmeg and cloves.

Place bread in a bowl and pour the custard over. Let stand 30 minutes, so the bread can absorb the custard.

Bake at 325 F until a toothpick inserted comes out clean, approximately 30 minutes.

Pecan & Brown Sugar Streusel

  • 1 cup pecans
  • .25 cup brown sugar
  • .25 cup flour
  • .25 tsp. salt
  • 1.5 oz. butter

Kahlua Sauce

  • 1 1/2 cups firmly packed light brown sugar
  • 3/4 cup butter
  • 3/4 cup heavy cream
  • 2 teaspoons Kahlua

Cook brown sugar and butter in a heavy 2-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter is melted and the mixture is smooth.  Gradually stir in whipping cream. Bring mixture to a boil over medium heat, stirring constantly; boil, stirring constantly, 3 minutes. Remove from heat; stir in Kahlua. Cool 10 minutes before serving.