Delicious desserts are one thing, but delicious sustainable desserts are another. This recipe for hazelnut flourless chocolate bouchons meets both criteria: the hazelnuts were harvested from the hybrid hazelnut field just outside Lied Lodge – we’re talking 500 feet from field to kitchen — and they add nutritious, great-tasting flavor to a variety of dishes we serve here at Lied Lodge.

Give this one a try and let me know how you like it.

Hazelnut Flourless Chocolate Bouchons
2 lbs. melted chocolate
2 cups crushed toasted hazelnuts
1 cup whole toasted hazelnuts
1 tsp. salt
1 cup heavy cream
1 cup whole milk
2 vanilla beans
1 ½ cups sugar
1 oz. powdered gelatin
6 egg whites
Cocoa powder

Melt the chocolate in a double boiler over low heat for approximately 15 minutes. Combine salt, cream, milk, vanilla beans, sugar and gelatin in a sauce pan and bring to a scald. Be careful not to boil. Set aside to cool. Slowly stir the cream mixture into the melted chocolate and reserve at room temperature; add the crushed hazelnuts. Chill a bowl and the egg whites, and then whip the egg whites into stiff peaks. Fold into the ganache. Spray a silicone mold with pan spray and dust with cocoa powder. Bake at 325 degrees for about 25 minutes or until picks come out clean. Chill the mold. Remove for serving, and garnish with toasted hazelnuts.

Enjoy!
Chef Matt

Matthew Taylor is the Executive Chef at Lied Lodge & Conference Center in Nebraska City, Nebraska, where local, sustainable entrees are served daily. You can catch him doing a live cooking demo at this year’s Wine Under the Pines Festival on Saturday, August 6, 2011, at Kimmel Orchard & Vineyard, Nebraska City.  Have a specific recipe you’d like to see featured on this blog? Let us know.

From the Lied Lodge Kitchen: Crab Cakes

Jul 05 by Lied Lodge Blog in Food & Drink, General, Local food, Recipes tagged Arbor Day Farm, comfort food, crab cakes, Lied Lodge, summer recipe with no comments

 

This is one of my favorite summer dishes. Crab cakes are an excellent way to kick up the barbecue, especially when you mix and match accompaniments and use fresh, seasonally available ingredients. Let me know how you enjoy this one.

Maryland Blue Crab Cakes
2 lb. blue crab meat, well drained
¼ cup raw garlic
1 cup panko crumbs
2 whole eggs
½ cup red bell pepper bruinoise
½ cup carrot bruinoise
½ cup red onion bruinoise
2 jalapeños, seeded and bruinoise
¼ tbl Old Bay seasoning
2 lemons zest and juiced
1 orange zest
½ cup flat leaf parsley, minced
Salt and pepper to taste
Kernels from 2 ears of fresh sweet corn

Procedure:
Heat olive oil on medium flame in sauté pan. Add garlic and sauté until aromatic. Add the peppers, carrot, onion, and jalapeño to the pan and cook gently until just sweated together. Add Old Bay seasoning and parsley, cook until just aromatic, about 2 minutes. Combine all ingredients to mixing bowl and stir together well. Adjust seasoning and panko until the mixture forms small cakes that stay together well and are not too moist or too dry. Form cakes into small cylinder shapes Reserve cakes to order.

Until next time,
Chef Matt

Matthew Taylor is the Executive Chef at Lied Lodge & Conference Center in Nebraska City, Nebraska, where local, sustainable entrees are served daily. Have a specific recipe you’d like to see featured on this blog? Let us know.

From the Lied Lodge Kitchen: Bison Meatloaf

Feb 03 by Chef Matt in General, Recipes tagged bison meatloaf, bison recipe, buffalo meat, Lied Lodge recipes, Lied Lodge restaurant, organic bison with no comments

 

On a cold winter’s day the comfort of prairie-fed bison meatloaf is absolutely perfect. I love this simple recipe for its rustic charm.

My family often makes this dish for Sunday dinner with roasted heirloom potatoes from Open Harvest grocery in Lincoln, Nebraska, and fresh green beans. My wife loves to pair Arbor Day Farm Dechaunac – a dry red wine — with this dish and little Ruby and I enjoy a cup of warm Kimmel Orchard Cider with dinner.

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From the Lied Lodge Kitchen: Layered Strawberry Dessert

Jun 11 by Chad Borner in Recipes tagged fruit, Kimmel Orchard, Lied Lodge, strawberry recipes, summer with 1 comment

 

The strawberry season is in full swing, and here in the Lied Lodge kitchen we’re finding lots of tasty ways to serve this summer fruit. All of our berries come fresh-picked from the fields at Kimmel Orchard & Vineyard in Nebraska City, so they’ve traveled about two miles by the time they make their way to your plate. Local food tastes better!

Today I’ll share a recipe for Layered Strawberry Dessert — it’s a classic. White cake, strawberries, sauce, and whipped cream. And if you don’t want to slave in a hot kitchen during these hot summer days, I’ve included some shortcuts to help speed things along for you. Enjoy!

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Asparagus Recipes from the Lied Lodge Kitchen

May 13 by Chad Borner in Recipes tagged Arbor Day Farm, asparagus recipes, fresh asparagus, Lied Lodge with no comments

 

A restaurant nestled in the middle of 260-acre Arbor Day Farm definitely has its benefits.
The benefit du jour: loads of fresh asparagus, fresh from our own backyard.

With anywhere from 30-80 pounds of perfectly crisp-yet-tender Arbor Day Farm asparagus being harvested and brought to the kitchen two or three days per week, the culinary team here at Lied Lodge is finding all kinds of great ways to prepare this seasonal treat for our guests.

Today I’ll share a recipe for Bacon Chicken Asparagus Wraps with Orzo Pasta Salad. 

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Serving Up Organic Drinks at Lied Lodge

Mar 05 by Mitch Chapin in Recipes tagged Arbor Day Farm, drink recipes, Library Lounge, Lied Lodge, organic recipes with no comments

 

Here at Lied Lodge and Arbor Day Farm, we make eco-conscious choices all around the property. It only seems natural that we’d serve up organic drinks in the lounge, too. Watch as I shake up an organic double chocolate martini for you:

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From the Lied Lodge Kitchen: Hot Toffee Pudding Cake

Feb 18 by Chad Borner in Recipes tagged comfort food, dessert recipe, Lied Lodge, pudding cake with no comments

 

These long, cold winter days call for comfort food, and today I’m sharing a recipe for a spectacular warm dessert: hot toffee pudding cake. We served this rich dessert at Lied Lodge on Valentine’s weekend. It’s easily prepared in two parts, and the end result is decadence in every bite.

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Survive Summer’s Heat with Ice Cream

Aug 04 by Lied Lodge Blog in Recipes tagged homemade ice cream, ice cream recipe, Lied Lodge, summer recipe with no comments

 

For those of us in the Midwest, the month of August typically holds some of the hottest days of the entire summer. I’m not a huge fan of sweltering heat, but I do enjoy a cool dessert… and they taste even better on hot summer days.

Here’s a refreshing recipe for a summertime classic: Homemade Vanilla Ice Cream. Simply toss in any fruit from your garden or your local farmer’s market, and you’ve got the perfect remedy for the dog days of summer.

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Watermelon Sangria – Like Summer In a Glass

Jul 23 by Lied Lodge Blog in Recipes tagged sangria recipe, summer drink recipe, summer fruit recipe, watermelon recipe with 1 comment

 

The hot days of summer call for a cool, refreshing drink. This simple recipe for Watermelon Sangria is a great way to use up one of summer’s signature fruits and keep your thirst quenched. It’s perfect for a summer barbecue or backyard party.

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