Monday, March 31, 2014

Gluten Free Chocolate Waffle Recipe from Southmoreland on the Plaza

GLUTEN FREE CHOCOLATE WAFFLES WITH FLEUR DE SEL CARAMEL BUTTERCREAM
I developed this recipe to ensure Southmoreland guests who have a gluten intolerance are able to enjoy breakfast without concern. 
 
Be sure to check the labels for each of your ingredients to ensure they are certified gluten free.
This recipe is adaptable to regular flour as well.  Simply replace the gluten free flour in the waffle batter with an equal amount of all purpose flour.  You may not want to -- they are equally delicious prepared both ways.
 
Fleur de Sel Caramel Sauce
¾ c. Sugar
½ c. Water
¼ c. Corn syrup
1 tsp. Vanilla
½ c Heavy cream
2 Tbs. Butter
½ tsp. Fleur de Sel
In a small sauté pan combine sugar, water and corn syrup.  Cook over medium heat, stirring occasionally until mixture is an amber color.  Carefully, add vanilla, heavy cream and butter stirring constantly until smooth.  Stir in the fleur de sel and set aside.
 
Fleur de Sel Caramel Buttercream
1 ½ c. Confectioner’s sugar
½ c. Butter (softened)
¼ c. Fleur de Sel Caramel Sauce
Combine all ingredients in a mixing bowl and whisk until smooth.  Spoon into a piping bag fitted with a piping tip such as Ateco# 806. Set aside.
 
Gluten Free Chocolate Waffles
1 ½ c. Gluten free all purpose flour (we like Trader Joe's)
½ c. Cocoa
2 Tbs. Sugar
1 Tbs. Baking powder
½ tsp. Baking soda
½ tsp. Salt
3 Eggs
1 c. Milk
½ c. Vegetable Oil
1 c. Semi-sweet chocolate chips
Pre-heat the waffle iron according to manufacturer’s instructions.  Combine dry ingredients in a large mixing bowl and whisk to combine.  In a separate bowl combine wet ingredients and whisk until smooth.  Gently fold in dry ingredients into the wet ingredients and add chocolate chips.  Be careful not to over mix. 
 
Ladle the batter onto the hot generously oiled waffle iron and cook.
 
Cut waffles and arrange them on a plate.  Pipe buttercream on top and drizzle with fleur de sel caramel.  Serves 4.
 
 
 
Mark Reichle and Nancy Miller Southmoreland on the Plaza

Saturday, November 30, 2013

Recipe from the Southmoreland Kitchen - Cashew Hummus



CASHEW HUMMUS

Ingredients
1 can Garbanzo beans, drained
1/4 cup Cashew butter
1 clove Garlic
1 tsp. Lemon juice
1 Tbs. Curry Powder
1/2 tsp. Turmeric
1/2 tsp. Garam Masala
Water (approximately 1/4 cup)
Salt

Directions
In a food processor fitted with a steel blade combine garbanzo beans, garlic and cashew butter.  Pulse. Add lemon juice and spices and start the food processor adding water through the pouring until smooth.  Season with salt to taste.

Serve at room temperature with fresh pita bread, pita crackers or vegetables.


Mark Reichle and Nancy Miller Southmoreland on the Plaza

Wednesday, November 13, 2013

How to make Betty's Cherry Pie with a lattice top

We love our annual Pie Extravaganza which takes place the Wednesday before Thanksgiving every year here at Southmoreland on the Plaza. 

If you are considering a cherry pie for one of your Thanksgiving desserts (and who wouldn't) here are some tips on how to do it, courtesy of Mark Reichle, our innkeeper and chef. 

 
The video is rich with tips on rolling out a light and flakey dough with lots of suggestions on working with chilled butter, adding your ice water, and shaping & cutting your dough!





Let us know how this works for you when making your first (or next) lattice top Cherry Pie!
Mark Reichle and Nancy Miller Southmoreland on the Plaza

Monday, September 30, 2013

Individual Plum Crisps -- a Southmoreland Guest Favorite


**FRESH PLUM CRISP**




Ingredients:
3 fresh, firm plums
3/4 cups oats
1/2 cup sliced almonds
1/2 cup dark brown sugar
1/4 cup (1/2 stick) melted butter
1 cup low fat vanilla yogurt

Directions:
Preheat oven to 400 degrees.  Neatly cut plums in half and remove the pit. 


Place plums, cut side up, on a pie pan or cookie sheet.  Using an ice cream scoop, place one full scoop of the topping with pressure (so it stays put) on top of the plum. 

 

Bake for 20 minutes or until topping is crisp and fruit begins to shrivel slightly.  Remove from oven and set aside.  In an individual serving dish, place one heaping tablespoon of low fat vanilla yogurt.  Gently place one plum in the cloud of yogurt and serve. 



Mark Reichle and Nancy Miller Southmoreland on the Plaza

Friday, May 31, 2013

Southmoreland on the Plaza Recipe Contest Winner


ELIJAH CRAIG BOURBON RECIPE CONTEST
…and the winner of the gift certificate is…
 
 
 
None other than Elton & Barbara Craig from Olathe, KS for their Bourbon- Apricot Sauce!  Yes, that is their real last name and yes, they suspect they are related to Elijah Craig. 
  
  
 
 
 
 
Our runner up is Lindsay Weiss of Overland Park, KS for her Bourbon-Spiked Brown Butter Chocolate Chip Cookies.
 
 
 
 

Bourbon-Apricot Sauce
(for chicken, pork chops or pulled chicken or pulled pork)

Ingredients:
1 cup apricot fruit spread or preserves
2 cloves chopped garlic
2 tsp. Worcestershire sauce
1 Tbs. cider vinegar
1 tsp. lemon juice
2 Tbs. Elijah Craig bourbon
Season with salt and ground black pepper

Combine ingredients and cook over low to medium heat 25 minutes.
Can be used as a glaze when grilling or baking chicken or pork chops and as topping on pulled chicken or pork.  Delicious!


Bourbon-Spiked Brown Butter Chocolate Chip Cookies

Ingredients:
2 1/2 cups quick oats
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup (2 sticks) unsalted butter
3 eggs, room temp
1 teaspoon vanilla
1 tablespoon Bourbon
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups bittersweet or semisweet chocolate chips
1 cup chopped pecans, lightly toasted

To toast oats, place in a large, dry nonstick skillet over medium-high heat on your stove top. Cook, stirring frequently, for 5-7 minutes or until they are golden brown. Cool completely.
 
Combine sugars in a large bowl with a wooden spoon. Brown butter in a saucepan over medium heat. (Here’s a quick tutorial if you need it.) When butter browns to a dark golden brown, remove from heat and pour over sugars. Stir butter and sugars together, and set aside to cool for 15 minutes.
 
Combine dry ingredients in a separate bowl. Add eggs, vanilla and bourbon to the butter and sugar mixture and use an electric mixer to combine. Gradually add in the dry ingredients and chocolate chips & pecans. Mix until just combined, and then stir in the oats. Dough will be very thick. Cover with plastic and refrigerate for 8-24 hours. (This is for flavor – I think it tastes better after refrigeration, but you don’t HAVE to wait. Cookies will be flatter if you bake immediately and you may need to shave a minute or so off bake time since they won't have any chill.)
 
Preheat oven to 350 degrees, and let dough sit at room temperature so it’s easier to scoop. bake 2-3 tablespoon-sized dough balls for 10-12 minutes. Do not over bake, these should appear a little underdone in the center when you first take them out.
 
These are the only cookies I’ve ever made that taste slightly BETTER when cooled. When warm, the bourbon taste is stronger.


Mark Reichle and Nancy Miller Southmoreland on the Plaza

Sunday, March 17, 2013

Country Club Plaza Bed and Breakfast a Wee Bit Irish Today

I am not Irish, although my mom always referred to her heritage as German and "Scotch Irish".  As a child I accepted it.  As an adult, I don't quite know what she meant.  However, in deference to her "Scotch Irish" roots, and as a nod to the strong Irish heritage in Kansas City, I make an Irish themed breakfast every Saint Patrick's Day.  While the fruit course and entree vary from year to year, one standard for the last 14 years has been Irish Soda Bread.  Not too sweet, but not savory, this bread is a guest favorite.  It's Nancy's favorite too.  So a little extra goes a long way in making points. 

INGREDIENTS:
5 c. Flour
3/4 c. Sugar
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1/2 c. Butter (chilled and cut into small pieces)
2 c. Golden Raisins
2 T. Caraway
2 c. Buttermilk
1 Egg

INSTRUCTIONS:
Preheat oven to 350 degrees.  Grease and flour two pie tins and set aside.

Combine flour, sugar, baking powder, baking soda and salt.  Cut butter into the dry mixture until it resembles course grain.  Mix caraway seeds and raisins into the dry ingredients.


Add buttermilk and egg.  Mix well.

 
 
Divide the dough into two balls and shape into round loaves.  Place each loaf into a prepared pie pan.  Brush with egg wash and bake for one hour. (the picture below shows a doubled recipe with four loaves)
 

Remove from the oven and let cool.  Serve soda bread hot and fresh from the oven, with unsalted butter and homemade apple butter.





Mark Reichle and Nancy Miller Southmoreland on the Plaza

Saturday, December 1, 2012

Country Club Plaza Bed and Breakfast Pie Contest


In the October issue of the Southmoreland newsletter we challenged our guests to submit a recipe for a pie contest and include a bit of history behind the recipe or a brief explanation of why it’s a favorite.  With many submissions to choose from it was a challenge to select a winner and alas we decided to proclaim a tie! 

The winners of the Pie Contest are
Kim Mitchell for her Chocolate Chip Oatmeal Pie
and
Annie Herzig for Pear Gruyère Pie

Kim says “This is an Amish recipe that was tweaked.  When I had my Kitchen/Deli store, this was my #1 pie.  I would guess that I’ve made 1500 of them or more.  I’ve never given the recipe out when asked before, but since your place is an absolute favorite of mine and my daughters, well, here goes”. 
 
Chocolate Chip Oatmeal Pie
Ingredients:
1 stick of butter melted (must be butter – no substitute!)
2 eggs
¾ c. quick oats
¾ c. brown sugar
¾ c. white syrup (Karo corn syrup)
2 handfuls of semi-sweet chocolate chips (milk chocolate chips will melt and blend in the other ingredients)

¾ c. chopped walnuts – optional  I stopped using nuts because of nut allergies and my Sr. customers got them caught in their dentures……

Instructions:
Mix all together; pour into unbaked pie shell; bake 1 hr. at 300 or 40 minutes at 350.  The pie will be a little wiggly when done – it will set up as it cools.  Serve with whipped cream.  Absolutely delightful if served warm.

 Annie wrote “This recipe was inspired by a short-lived tv show called Pushing Daisies, about a pie maker who found he could raise the dead simply by touching them (even rotten fruit—hence baking perfect pies) with a touch of his finger. The show is colorful, quirky and quite fairy tale-ish, making it feel very nostalgic. Pie, too, is very nostalgic for many people, I think. Anyway, this was one of the pies Ned, the pie maker created. I knew I had to try it someday when they mentioned it on the show. Any combination of savory and sweet is right up my alley!”

 
Pear Gruyère Pie


Gruyère Pie Crust:
2 1/2 c. unbleached all-purpose flour
1 tsp salt
1 tbsp. sugar
20 tbsp. unsalted butter, cut into 1 in pieces
3 oz. Gruyère, grated finely
6-7 tbsp. ice water


Whisk together the flour, salt, sugar and grated gruyere in a large mixing bowl. Using a food processor, mix butter and flour/cheese mixture until the largest butter chunks are the size of large peas.

Remove flour/cheese/butter mixture from food processor return it to the large mixing bowl. Sprinkle ice water over flour in increments of one tablespoon, toss with fork after each addition. Be careful not to add too much water. Wrap the dough in plastic wrap and refrigerate overnight. Or if you are in a rush, toss the dough in the freezer for about an hour, when it's solid yet still gives slightly under your touch, it's ready to go.

Spiced Poached Pear Pie Filling:
3 lbs. Bartlett pears
1/4 c. white sugar
3/4 c. port wine
1 1/2 c. water
2 tsp. cornstarch
2 tsp vanilla
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp clove
1 cinnamon stick

1 egg, lightly beaten (for crust)

Preheat oven to 350 degrees F.  Add sugar, wine, water, vanilla, cinnamon stick, ginger, nutmeg and clove into a large stock pot or dutch oven. Bring to a boil. Put an empty medium bowl into the freezer to chill. Peel and halve pears. Scoop the core and seeds out and then cut the halves in half. Once liquid mixture has come to a boil add cut pears. Simmer for about 20 minutes until the pears are tender. Using a slotted spoon remove the pear quarters from the poaching liquid and put them into the chilled bowl. Return the poaching liquid to a boil and reduce until you have about 3/4 of a cup of syrup. Add 2 teaspoons of cornstarch to the syrup to thicken the syrup further. Pour the syrup into a measuring cup and chill. In the meantime, roll out crust into two circles, one a bit bigger. Place one in pie dish. Remove the pears from the chilled bowl layer them into the bottom of the pie. Pour the syrup on top of the pears. Top with the smaller crust. Seal the crusts together using a fork or your fingers. Brush the top of the pie with the beaten egg, and make three parallel slits in the top crust to allow steam to escape. Or if you are feeling fancy pantsy, feel free to make decorative cutouts.

Put the pie in the oven, bake 30-40 minutes or until the crust is golden and you can see the filling bubble up between the slits in the crust. Cool and serve with vanilla ice cream.


Both Pies were made for our Thanksgiving Pie Fest and each lady will receive a $50 Southmoreland Gift Certificate. Thanks to everyone who participated.


Mark Reichle and Nancy Miller Southmoreland on the Plaza