Email: Click to send email to innkeeper
Website: www.LODGEatSEDONA.com
Tel: 928-204-1942
Toll free tel: 800-619-4467
Fax: 928-204-2128
Reservations: 800-619-4467
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Sedona , Northwestern Arizona & Grand Canyon , Arizona 86336 , USA Email: Click to send email to innkeeper Website: www.LODGEatSEDONA.com Tel: 928-204-1942 Toll free tel: 800-619-4467 Fax: 928-204-2128 Reservations: 800-619-4467 |
Yield: 4 dozen cookies
2 cups sugar
2 sticks butter (softened)
2 eggs
2 teaspoon vanilla
1 teaspoon lemon zest
3 cups All Purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup pecans (chopped)
3 tablespoons ground cinnamon
METHOD:
Preheat oven to 375F
Mix the butter and sugar in the mixer until creamy. Add eggs one at a time. Add vanilla and lemon zest. In a separate bowl combine flour, salt and baking powder. Add to mixer and combine.
In a separate bowl combine 1 cup chopped pecans and 3 tablespoons cinnamon.
Roll dough into 1 teaspoon size balls. Then roll in the cinnamon pecan mixture. Bake 375 for 10 minutes.
Feta and Sun dried Tomato Focaccia
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann
Feta and Sun dried Tomato Focaccia
Ingredients:
4 1/2 cups all purpose flour
1/2 Tablespoon Sea Salt
1 1/2 Tablespoon yeast
2 1/4 cups Warm Water
3 tablespoons extra virgin olive oil
1 cup crumbled feta
1/2 cup sun dried tomato finely diced
1 tablespoon fresh basil chopped
1/2 tablespoon fresh mint chopped
1/2 tablespoon fresh parsley chopped
Extra virgin olive oil
Sea salt
Method:
Preheat oven to 450 degrees
In a large mixing bowl combine warm water, yeast, and let sit for 5 minutes.
When the yeast has proofed add a cup of the flour and the salt and stir. Mixture should be smooth and slightly thickened.
Add the olive oil, fresh herbs, sun dried tomato and feta to the water and flour mixture. Stir using a wooden spoon. Add the rest of the flour while stirring.
Dough should be slightly sticky and wet. Do not knead the dough.
In a separate greased mixing bowl (grease mixing bowl with extra virgin olive oil)
Put in dough and cover with plastic wrap. Place dough in a warm area in your kitchen and let rise until double, about an hour. Punch down dough after it has risen.
Put dough on a greased sheet pan (greased with extra virgin olive oil) and let the dough rise for thirty minutes.
Sprinkle top of dough with sea salt and drizzle with extra virgin olive oil.
Put dough in a preheated oven and let bake for 20 minutes or until golden brown.
When finished baking let focaccia cool for 10 minutes before serving.
Garnish & Presentation:
Cut focaccia into 1 1/2 inch squares. Serve on a round platter garnished with fresh tomato and crumbled feta with a side of herbed olive oil.
Yield:
1/2 sheet pan
Sedona Green Chili and Cranberry muffins
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann
Sedona Green Chili and Cranberry muffins
Ingredients:
1 cup yellow corn meal
1 cup All Purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 egg slightly beaten
1 cup sun dried cranberries
2/3 cup chopped canned green chilis
Method:
Preheat oven 350
Sift cornmeal, flour, sugar, baking powder, and salt.
Put chopped green chilies and sun dried cranberries in corn meal mixture and combine. Make a well in center of corn meal mixture and pour buttermilk, oil and egg into well. Stir just until combined
Put cornmeal mixture into a muffin tin coated with vegetable spray.
Bake for twenty minutes.
Let cool in muffin tin for five minutes.
Take muffins out of tin and place on wire rack and finish cooling.
Garnish & Presentation:
One muffin per person placed on a 6” plate. Served with jalapeno jelly and whipped butter flavored with honey
Yield:
One dozen
Oak Creek Chocolate Chunk Cookies
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann
Oak Creek Chocolate Chunk Cookies
Ingredients:
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
14 ounces semisweet chocolate chips
6 tablespoons butter
1 tablespoon instant coffee powder
2 tablespoons pure vanilla extract
3 large eggs
1/4 cup sugar
1 cup raisins
1 cup chopped walnuts
Method:
Preheat oven to 350F. Line baking sheet with parchment paper, set aside.
Sift together flour, baking powder, and salt, set aside.
In a double boiler over barely simmering water, melt 7 ounces semisweet chocolate chips and butter.
Set aside and cool for 20 minutes.
Dissolve coffee powder and vanilla in a bowl of an electric mixer, add eggs , sugar, and combine.
Add flour to mixture, stir until just blended. Fold in chocolate chips, raisins and walnuts. Bake until slightly shiny and just set, about 15 minutes. Cool 10 minutes on sheet pan then gently remove.
Yield:
2 1/ 2 dozen
Presentation & Service:
Place cookies on a 12” plate lined with a doily.
Sprinkle with powdered sugar and garnish with fresh mint and berries.
Arizona Blue Corn Pancakes
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann
Arizona Blue Corn Pancakes
Ingredients:
2 cups blue corn meal
2 cups flour
1/2 cup sugar
1 Tablespoon baking powder
3 1/2 cups milk
3 large eggs
1/2 cup butter, melted (1 stick)
1 cup dried or fresh blueberries, (optional)
Method:
In a large mixing bowl, mix together blue corn meal, flour, sugar and baking powder; add milk, eggs and melted butter. Stir until just blended. If adding berries, carefully fold into batter.
Drop batter by 1/3 cup measure onto pre-heated 350F greased griddle. Cook until bubbles form on top and edges start to look dry, flip pancakes and cook on the other side until browned. Serve with warm maple syrup.
Garnish & Presentation:
Place two pancakes on each plate. Garnish with strawberries and sliced blanched almonds. Serve with warm maple or prickly pear syrup.
Yield:
8 servings –16-2 oz. pancakes
Pear and Almond Featherbed
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann
Pear and Almond Featherbed
Ingredients:
1 loaf of Challah Bread cut into 1-inch cubes
1 cup pears diced and peeled
1/2 cup sliced, blanched almonds
1/4 cup Almond flour
Custard Mix:
4 cups milk
6 eggs
3/4 cup sugar
1 tablespoon almond extract
1 tablespoon vanilla extract
1 teaspoon salt
cinnamon sugar for dusting
(3 tablespoons sugar, 1 1/2 tablespoons ground cinnamon)
Method:
Preheat oven to 375 degrees.
In a buttered 9x 13 pan, place one layer of bread. Cover the layer of bread with diced pears, sliced almonds, and almond flour. Place the remaining half of bread on top of the pear layer. Dust the top of the feather bed with cinnamon and sugar.
Pour custard mixture over featherbed, and let it soak for 15 minutes.
Cover featherbed with aluminum foil, and bake for 45 minutes.
Remove foil of feather bed and let cook for an additional 15 minutes to let the top brown.
Garnish & Presentation:
Cut the featherbed into 9 pieces. Dust with powdered sugar, and serve with Canadian bacon, or poached pears.
Yield:
9 servings.