Enjoy the taste of spring with these recipes
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
- 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
- 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
- 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.