Archive for the ‘Fork in the Road Cooking Program’ Category

Rhubarb Crème Brulee Recipe

May 26, 2017

The Van Horn Dining Room  at the Manor On Golden Pond offers a fabulous crème Brulee using a spring staple of rhubarb.   Our Fork in the Road Cooking school enjoyed learning the secrets for this fabulous recipe.  Rhubarb is grown in many local gardens in the Lakes region of New Hampshire.  Usually it is a fruit that is mixed with strawberries but this classic dish melds well with rhubarb.  And if you need that strawberry combo to safisfy your taste buds, top your crème brulee with a few strawberries. rhubarb creme brulee

INGREDIENTS

For filling

2 pounds trimmed rhubarb

6 tablespoons granulated sugar, or to taste

 For custard

5 large egg yolks

1/2 cup granulated sugar

1 3/4 cups heavy cream

1 teaspoon minced peeled fresh gingerroot

2 tablespoons turbinado sugar such as Sugar in the Raw

Special equipment: blowtorch

 

PREPARATION

Preheat oven to 375°F. and butter a 13 x 9-inch glass baking dish.

Make filling:

Cut enough rhubarb crosswise into 1/4-inch slices to measure 6 cups and arrange in one layer in baking dish. Bake rhubarb, uncovered, in middle of oven, 1 1/4 hours. Transfer hot rhubarb to a bowl and stir in sugar until combined well. Cool filling. Filling may be made 2 days ahead and chilled, covered. Bring filling to room temperature before proceeding.

Reduce temperature to 325°F.

Make custard:

In a bowl whisk together yolks and granulated sugar. In a small heavy saucepan heat cream with gingerroot over moderately high heat until it just comes to a simmer. Add cream mixture to egg mixture in a stream, whisking, and skim off any froth.

Divide filling among six 3/4-cup flameproof ramekins and divide custard over filling. Put ramekins in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in middle of oven until just set but still trembling slightly, about 50 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until cold, at least 4 hours, and up to 2 days.

Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize with blowtorch, moving flame evenly back and forth just over sugar (alternatively, broil custards under a preheated broiler set 2 to 3 inches from heat) until sugar is evenly melted and deep golden.

 

 

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Cook up a storm in our Cooking School Weekend!

June 14, 2010

The Manor on Golden Pond is preparing itself for another fun weekend of culinary creations, where we invite you, our guests, into the kitchen to see where the magic happens!

Our cooking school package begins when we invite you to start your Friday evening with a romantic candlelit dinner in our cozy dining room. As you look out across Lake Squam, your taste buds will be tantalized as you indulge in the same fine cuisine our Executive Chef will be teaching you how to make.

 Each morning you will also enjoy a full gourmet breakfast as you wait in anticipation for the first class of the day, which will be the preparation of your food. The theme for each class is drawn from guests wants and desires.  Some of your themes for the 2010 -2011 year include The Global Gourd: Pumpkin Beyond Pie,  Hors d’Oeuvres for Entertaining to mention a few.  Our full schedule of classes is available on our website .

 Classes finish at 1pm, to give you the chance to explore the beautiful setting of the Lakes Region, or have a relaxing afternoon in our luxurious spa. That evening, you will be treated again to dinner and experience the fine cuisine our Chefs cook for you.

 The following morning, classes will resume again at 10am to cook up a storm. After all your hard work, you will be welcomed back into our dining room to enjoy the fruits of your labor over a glass of wine. Everyone’s mouths will be watering with the delicious smells wafting through the inn!

 We would like to share with you a few comments we received from previous participants:

Once again we had a fabulous weekend with you at the inn. Hats off to Chef Peter for his first cooking class! He did a great job and I really enjoyed it!  (T & O New Hampshire)

The chef was simply said, a great guy! He knew what he was doing and he had a lot of patience in answering our many questions. I’m so glad he was not the “uppity” type. He was very down to Earth and we all liked that about him. His menu choice couldn’t have been better and the results of all our labors were delicious” (I. S New Hampshire)

 I particularly enjoyed my time with Chefs Peter and Andrew…Observing experts in a professional kitchen was as much a treat for me as sampling their fine, inspired cuisine! (J. C Connecticut)

 Package includes: 2 nights accommodation, candlelit dinner each evening, full gourmet breakfast each morning, afternoon tea each day, cooking classes both mornings, recipe book, culinary gift from the Manor and participant for one person in the cooking class.

 Don’t miss this once in a lifetime experience of cooking with an award winning chef , so call our Reservations team today to reserve your spot for the perfect Mother’s Day gift or romantic getaway weekend!

Fork in the Road a winner again- more classes added

January 13, 2010

Our Fork in the Road continues to be a huge success. Two of our classes for this seasons Fork In the Road have sold out again. Our February Class, Classic Dishes for Two  and our March Class, Cooking with New Hampshire Maple Syrup have filled up so we have added 2 additional weekends for those that missed out.  Our February theme will be presented on the weekend of February 26 thru February 27, 2010.  And our March theme  has been added for the weekend of  March 12 and March 13, 2010.  Many of the guests are coming for their 2nd and 3rd cooking class.  They can not get enough of the fun that you have in these cooking classes.

Chef Peter Sheedy is looking forward to welcoming all of his cooking students for a fun filled weekend. Students will actually prepare the dishes themselve and then get to enjoy the food with wine that we have paired with their cuisine.  The weekend begins with dinner on Friday night and an introduction to our Chef and the kitchen.  Then Saturday the cooking begins with a 2 hour cooking session and an afternoon to enjoy to themselves. Dinner is enjoyed on Saturday night with an opportunity for the students to go behind the kitchen doors during dinner service to see how the chefs perform the magic of preparing fine cuisine.  Then Sunday a 2 hour cooking sessions puts the finishing touches on your dishes followed by your enjoying the fruits of your labor.

Check out the Fork in the Road Cooking themes for the year.  It is an event not to be missed in New Hampshire.  http://www.manorongoldenpond.com/pages/cookingSchool.html

New Class added to Fork in the Road Cooking School

March 14, 2009

Due to the popular demand we have added another cooking class on May 1 thru May 3, 2009.  The theme for this culinary weekend is “Mexican Fiesta”.  You will learn to make such delectable Mexican dishes as Scallop Ceviche, Filet Mignon Tacos, Grilled Salmon with Tequilla & Lime Sauce and Coconut Flan.

Call to experience a great culinary escape at the Manor On Golden Pond’s Fork in the Road Cooking Classes.  This is a weekend that will treat you to an extraordinary experience.  You will work closely with Chef Luis Marin to create mouthwatering dishes.  Call 800-545-2141

Cooking Classes Manor Style

December 29, 2008

The Manor On Golden Pond begins Fork in the Road” Cooking Classes for the novice and experienced alike to attend while enjoying a luxury vacation. Master your culinary skills with our two-day cooking school to learn how to prepare award-winning cuisine.
Our hands-on cooking classes teach you the many culinary secrets under the tutelage of the Manor’s team of professionally trained chefs, sample the tempting dishes prepared during each of our vacation cooking school curriculum.
 

 

January 2009 Weekend of January 16, 2009

“Kentucky’s Finest”

Bourbon Theme: Bourbon Glazed Shrimp, Lamb Rack with  Bourbon Reduction,  Mint Julip Sorbet

 

February 2009 Weekend of February 20, 2009

“Say it with Chocolate” 

Chocolate Theme: Seared Scallops with White Chocolate Sauce, Chocolate Mole Short Ribs, Chocolate Trio

 

May 2009  Weekend of May 8, 2009

“Mexican Fiesta”

Scallop Ceviche, Filet Mignon Tacos, Grilled Salmon with Tequila & Lime Sauce, Coconut Flan