DINING SPECIALS
Valid September and October 2011 unless otherwise noted.
FALL RECIPES
Winter Squash Soup
Roast in oven 350 degrees, one each, for 1 ½ hours or until fork tender:
Butternut Squash
Acorn Squash
Hubbard or Banana Squash
Equal amounts each with seed removed
1 garlic plant (cut off top, drizzle with olive oil and wrap in foil)
When done, cool, in the meantime, in a stock pot mix:
Add 4 tablespoons unsalted butter and cook
1 sweet onion diced
2 carrots sliced
1 small yam diced
For 10 minutes on low heat, add
4 cups chicken broth
Cook until fork tender
In small batches add all ingredients to blender until pureed
Add basil, pepper and salt to taste
Optional: Add a little milk or cream.
This is a great soup, a little work, but well worth it.
It freezes well for about six months.
Specialty at Jackson Fork Inn – Submitted by Vicki Petersen
Pow Mow Peaches
Batter:
1 cup flour
1/3 cup powdered sugar
1 egg
½ cup sweetened condensed milk
1 cup water
Mix until smooth (no clumps)
Peel and cut peaches into quarters, pat dry with a paper towel and then dip in batter and place carefully into a deep fryer set at 350 degrees. Fry for 4-6 minutes. If you do not have a deep fryer, then fry in any pan filled ½ inch deep with heated vegetable oil, turning the peaches over after 2 to 3 minutes on one side.
Sauce:
1 cup caramel
½ teaspoon cinnamon
¼ teaspoon vanilla (extract is ideal but imitation is fine)
Liberally apply sauce after frying, then dust with powdered sugar.
Submitted by Mike Attento, Food & Beverage Director of Powder Mountain
More recipes coming soon...
