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Enjoy the taste of spring with these recipes

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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.