Here's the first incarnation of the new years menu.
PineCrest Club

New Years Eve
December 31, 2009

First Course
Zucchini Lemon Soup with
poached pear tomatoes with frizzled leeks

Second Course
Mache Salad with Crispy Jerusalem Artichokes,
Windy Hill Farm Bacon and Poppy Seed Vinaigrette
under a warm poached quail egg

Third Course
Pan seared Atlantic Halibut, with hollandaise
With fennel pomegranate “slaw”
or
Beef Short ribs, over polenta, with Maytag blue cheese and crispy parsley
Served with Honey roasted baby veggies poached in herb broth

Fourth Course
Warm Silver Moon Creamery Brie,
Caramelized Granny Smith Apples and Hand Rolled Sesame Crackers


Fifth Course
Dark chocolate and hazelnut daquoise cake with
Chocolate sorbet with crème anglaise and pumpkin seed praline

wheat and dairy free molasses cookies

November 20th, 2009 - by Jen

Anyone who’s needed to make changes their diet knows what an adventure it is. You make changes in your pantry, cooking methods, and in some cases you even find yourself completely re-learning how too cook and bake. I recently eliminated both dairy and wheat from my diet and although I have seen success as well as failure in the kitchen, I find greatest encouragement in being able to alter familiar recipes I know and love. These cookies are a favorite in our house, and we can still enjoy them without wheat or dairy. They may be a little flatter than the original recipe, but they are even chewier and taste just as delicious. I think husband actually likes this version better. I also rolled them in some leftover sugar mixture from these, and it gave the cookies an extra boost of apple flavor that made them even more wonderful and a bit sweeter. Even if you don’t have an aversion to wheat or dairy these cookies are worth trying.

wheat and dairy free molasses cookies
1/2 cup natural shortening or dairy free margarine, soft
1/2 cup applesauce
2 3/4 cups sugar
1/2 cup molasses
2 large eggs, beaten
1 teaspoon vanilla
4 cups rye flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
a pinch of allspice and nutmeg
a pinch or two xanthan gum (optional)
sugar, to roll

Cream together shortening/margarine and sugar until fluffy. Add applesauce, molasses, eggs, and vanilla. Sift together remaining dry ingredients and add to molasses mixture, mixing until just combined. Refrigerate dough at least a couple hours. Shape dough into balls, roll in sugar, and place on greased and parchment lined baking sheet. Bake for 12-15 minutes at 325°F or until cookies are cracked on top. Cool on baking sheet, then transfer to a cooling rack.

alrighty then.  here we go with pictures!!

tonight, a meeting took place at the Inn for guests that Matt was trying to impress...so we made some little yummies out of mother's day leftovers.  let's see how they turned out!

The first one is tequila lime salmon gravlax with caper cream cheese and pumpernickel dust.

Yesterday was Mother's Day.  I love Mother's day.  My girls spend this whole day making sure not to argue with each other because they want me to have a calm day.  Actually, the days leading up to the main event are even better.  It's almost as good as Santa coming to town.

Of course, I'm never home for more than an hour on Mother's Day...mother has to make the bacon.  Why didn't I ever consider how many holidays I'd have to give up as a chef.  What was I thinking.

It was a great day regardless.  The restaurant was packed in spite of a party of 11 and one of 4 canceling at the last minute AND one of our regular couples were a no show!!  We made beautiful food for a bunch of beautiful ladies.  

My daughter Maeve made a lot of mom's days too, even though she was at home.  The girls made bookmarks out of extra paper from the menus we made.  Maeve looked up famous mother quotes online and added them to the already pretty bookmarks.  They brought tears to my eyes for sure, but they also hit a sweet spot to all the moms that received them.  They were really beautiful.

We now have a new drink for our "winetail" list!  ok ready...pomegranite simple syrup, extra dry champagne and peach yophoria!  OHMYGOD!  So delicious!  and oh so pretty!!!