Apple Cider and Anjou Pear Smoothie from the Boulders Resort & Golden Door Spa in Carefree:
INGREDIENTS:
½ C of mulled apple cider
1 each Anjou pear
2 C of yogurt, plain
½ C of ice cubes
2 T of agave nectar
1 each lemon juice
Combine all ingredients into a blender
Blend on high until smooth
Serve
For more information regarding this recipe or their restaurants call 480.488.9009 or visit www.theboudlers.com.
Pumpkin Bread Pudding from Wildfish Seafood Grille at the Scottsdale Waterfront in Scottsdale:
Yields: 1 ea. 13 x 9 Baking Dish
INGREDIENTS:
1 qt heavy cream
1 lb. pumpkin puree
12 each eggs
1 ½ lbs. sugar
1 oz. vanilla
1 gallon of French 1 inch bread cubes
4 oz. of pumpkin seeds toasted
PREPARATION:
Heat cream to a boil
Mix together pumpkin puree, vanilla, eggs and sugar
Toss in bread, carefully to coat, allow to sit in a warm place for 15 minutes
Fill buttered 8 oz. ramekins with mixture
Bake at 325 until set (approximately 20 minutes)
Remove from ramekins into serving plates
Serve with ice cream, whipped cream, and powdered sugar
Top with toasted pumpkin seeds
For more information on this recipe or others please visit www.wildfishseafoodgrille.com or call 480.994.4040.
Chocolate Pear Torte from Latilla Restaurant at the Boulders Resort and Golden Door Spa in Carefree:
INGREDIENTS:
1 8 Inch Tart Shell Pre Baked
2 C Heavy Cream
6 Egg Yolks
3 oz Sugar
12 oz of Milk Chocolate
Canned Baby Pears
Honey as needed
Place cream, sugar, yolks, in a saucepot and whisk until combined.
Place over medium heat stirring constantly until it reaches a consistency that coats the back of a spoon
Remove from heat
Heat milk chocolate in saucepan until it reaches a liquid consistency
Strain chocolate into the tart shell
Strain cream, sugar and yolk mixture into tart shell on top of chocolate mixture
Allow mixtures to set for 3-4 hours.
Once set, slice the pears arrange on top
Stripe with melted chocolate and honey
For more information please contact 480.488.9009 or visit www.theboudlers.com.
Butternut Squash Soup from the J&G Steakhouse at the Phoenician Resort and Spa in Scottsdale.
Soup:
2 lb. butternut squash, peeled and cut into chunks
4 C Chicken Stock v 1 1/4 C sour cream, crème frâiche, or heavy cream
2 T butter
Salt and freshly ground black pepper
1/4 tsp cayenne, or to taste
Combine the squash and stock in a saucepan and bring to a boil over high heat. Turn the heat to medium and simmer for about 20 minutes, or until the squash is very tender.
Cool a bit for safety's sake, then purée the mixture in a blender
Return the purée to the saucepan and turn the heat to medium-low. Stir in the sour cream or crème frâiche, along with the butter, some salt and pepper, and the cayenne. Cook, stirring, until heated through (do not boil), then taste and more seasoning if necessary. Keep warm over low heat.
To Serve:
½ Butternut Squash peeled, diced cooked in butter, water, salt and pepper
1 C wild Mushrooms cleaned and washed
1 tsp. Shallot chopped
2 tsp. Butter
Chives, diced
Saute the mushrooms with shallots in butter. Warm soup while whisking. When soup comes to boil pour in bowl and garnish with the diced Squash, Mushrooms and the chives.
For more information on this soup visit jgsteakhousescottsdale.com.
