Lied Lodge & Arbor Day Farm Blog » dessert recipe

Video: Peaches and Cream Dessert

Lied Lodge Blog — Mon, 15 Aug 2011 22:25:01 +0000

Our very own Executive Chef Matthew Taylor gave a cooking demonstration at last week’s Wine Under the Pines festival at Kimmel Orchard & Vineyard. His overall topic: use local, sustainable ingredients whenever you can for the tastiest, most appealing meals. Specifically speaking: tree-ripened peaches from Kimmel turned into a decadent peaches and cream dessert.

For those of you who might have missed it, the video below hits all the highlights of his presentation. It’s lengthy at nearly 14 minutes, but if you’ve got the time, we think you’ll like it.

Let us know what you think!

From the Lied Lodge Kitchen: Hazelnut Flourless Chocolate Bouchons

Chef Matt — Tue, 12 Jul 2011 23:53:20 +0000

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: Hot Toffee Pudding Cake

Chad Borner — Thu, 18 Feb 2010 22:08:58 +0000

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.

Hot Toffee Pudding Cake

Part one:
1 pound butter croissants, torn into small pieces
½ cup toffee pieces
½ cup dark chocolate chips or shavings
¼ cup toasted, chopped pecans
¼ cup toasted almonds, sliced or slivered

Combine all ingredients in a 9″x13″ greased baking dish and set aside.

Part two:
½ cup brown sugar
1/2 cup heavy whipping cream
16 egg yolks

In a large bowl, cream together the brown sugar and egg yolks.
In a medium sauce pan, heat the cream until it just begins to simmer, then remove from heat.

Slowly pour (temper) the cream into the egg and sugar mixture. After combining, place mixture back in the sauce pan and cook on low heat for 3 minutes, constantly stirring with a heat-proof plastic spatula.

Pour the mixture over the ingredients in the baking dish (from Part 1) and bake, covered, at 300 degrees for 20-25 minutes. You want the cake to slightly jiggle in the center.

Serve warm with ice cream and caramel sauce for a dessert that your friends will rave about.

Until next time,
The Food & Beverage Staff at Lied Lodge

The Timber Dining Room at Lied Lodge & Conference Center in Nebraska City, Nebraska, serves breakfast lunch and dinner seven days a week. Make your reservation: 800-546-5433, or email us your food questions.