| 
Favorite Appetizers
 Butternut Cider Bisque 
Ingredients
2 lg. Onions, diced
2 lg. Carrots
3 lbs. Butternut Squash, roasted & peeled
1 bunch Thyme
1 ½ gal Vegetable Stock
½ gal Apple Cider
½ gal Cream (optional)*
3 ribs Celery, diced
Seasonings to Taste:
Cinnamon
Clove
Nutmeg
Cayenne
In a large stockpot, sauté onions, celery and carrots. When onions turn clear, add butternut squash and thyme. Sauté briefly, add Vegetable broth and apple cider and simmer until vegetables are very soft. Puree, return to stockpot, add cream until desired thickness and season to taste with salt and pepper. Heat to desired temperature.
*Soup may also be thinned with chicken stock or cider.
Yield: 4 gallons
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
1 lb. Bratwurst, diced
½ Onion, diced
1 Carrot, diced
3 stalks Celery, diced
2 Tbl. Garlic, minced
½ cup Butter
½ cup Flour
1 cup Diced Canned Tomatoes
1 Tbl. Dried Thyme
½ Tbl. Old Bay Seasoning
1 Tbl. Dried Basil
1 Tbl. Dried Oregano
1 qt. Chicken Stock
1½ pt. Ale
¼ lb. Shredded Cheddar Cheese
¼ lb. Shredded Smoked Cheddar Cheese
Procedure:Saute all vegetables (except tomatoes) in butter.
Add flour and cook 20 minutes on low.
Add ale and chicken stock, stirring until slightly thickened.
Add remaining ingredients and simmer 1 hour.
Yield: 16
Executive Chef Brian J. Alberg
The Red Lion Inn
Ingredients
2 oz. Bibb Lettuce, washed & torn
1 oz. 1in. Asparagus, blanched
½ oz. Fennel, shaved
3 Red Grape Tomatoes, cut in half
3 Yellow Pear Tomatoes, cut in half
1½ fl.oz. Lemon Basil Vinaigrette
¼ oz. Manchego Cheese, shaved
1 pinch Black Table Ground Pepper
Procedure:
In the center of a salad plate, place the torn bibb lettuce.
In a stainless steel mixing bowl, combine the asparagus, fennel, yellow pear tomatoes, red grape tomatoes and lemon basil vinaigrette.
Place over the bibb lettuce.
Garnish the top of the salad with shaved Manchego cheese and black table ground pepper.
Yield: 1
Red Lion Inn Cheese Log
This delicious cheese log is always presented for our guests to enjoy in the lobby during cocktail hour. It's quite simple to make and it will be a smash-hit at your own holiday party. This recipe makes a large, 3-pound log, but it can easily be cut in half.
Red Lion Inn Cheese Log
3 pounds of cream cheese (regular or low fat), softened to room temperature.
1 half cup garlic, minced
1 cup fresh chives, chopped
1 cup fresh dill, chopped
2 cups grated Parmesan cheese
1 half cup mayonnaise
1 Tablespoon salt
1 Tablespoon pepper
2 cups pecans, roasted and chopped.
Combine all ingredients, except the pecans, in a bowl and mix until smooth. This can be done in a food processor, but it may change the consistency of the mixture.
Cover a cookie sheet with plastic wrap. Turn the cheese mixture out on top of the plastic wrap in the shape of the cookie sheet. Spread the pecans over the cheese. Lift the paper and use it to roll the cheese mixture over the chopped pecans, forming a log. Chill until firm. Place on a serving platter, garnish with parsley and surround with crackers.
Tip: If you use dried dill, start with 2 tablespoons. Taste and add more if you like. The cheese mixture can be patted and rolled into a ball shape if you prefer.
Interested in the NEW Red Lion Inn Cookbook? Stop by our Gift Shop to pick one up pr call 413.298.1623 to order over the phone!
Would you like to receive other recipes and information on special dining events as they become available? Just enter your email address:
|
