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Entries in Inn at Cedar Falls (5)
Black Walnut & Charloe Cheesecake: Inn At Cedar Falls
Order all the ingredients for this recipe at our online store here.
Serves 12-14
1 1/2 lbs. cream cheese
1 1/2 lbs. cream cheese
1 1/2 lbs. Canal Junction Charloe cheese, finely grated
1/2 cup sugar
3 tablespoons all purpose flour
2 drops vanilla extract
4 eggs
5 egg yolks
1/3 cup sour cream
1/3 cup heavy cream
8 oz. black walnut pieces
Preheat oven to 300.
Cream the cheese and sugar on low speed of stand mixer until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
Add the flour, mixing well.
Add egg and yolks two at a time mixing well after each addition. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs.
Blend until last egg has just been incorporated and stop. Scrape the sides and bottom again. Add the vanilla, sour cream, heavy cream and walnuts, and mix just until incorporated. Pour into prepared crust.
Preheat oven to 300.
Cream the cheese and sugar on low speed of stand mixer until very pliable. Scrape down sides and bottom of bowl with rubber spatula.
Add the flour, mixing well.
Add egg and yolks two at a time mixing well after each addition. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs.
Blend until last egg has just been incorporated and stop. Scrape the sides and bottom again. Add the vanilla, sour cream, heavy cream and walnuts, and mix just until incorporated. Pour into prepared crust.
Bake in oven with water bath at 300 for 15 minutes. Then turn temp down to 250 and continue to bake for 60-75 minutes longer until set. Check and rotate as needed. I check every 15 minutes. (Little to no jiggle in center of pie) Remove from oven and run a paring knife around the pie. Let cool and refrigerate. Good for one week covered and refrigerated.
For the Crust:
For the Crust:
1 ½ cups graham crumbs
½ cup black walnut meal
4 oz butter melted
pinch salt
1 tablespoon sugar
10-inch spring-form pan
Mix together, press into spring-form pan and bake at 350 for about 10 minutes, until just starting to get color. Remove and cool before adding pie mixture.
Mix together, press into spring-form pan and bake at 350 for about 10 minutes, until just starting to get color. Remove and cool before adding pie mixture.
Share Recipe | in Columbus Restaurants, Dessert | tagged Canal Junction, Inn at Cedar Falls | Email Article | Print Article Pan Seared Halibut with Portobello Risotto with Canal Junction Lock 21 and Scallion Oil: Inn At Cedar Falls
Order all the ingredients for this recipe at our online store here.
Serves 6
4 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 large portobello mushroom caps,
chopped into 1/2 inch pieces
1/2 cup white wine (not sweet)
2 cups Arborio rice
5-6 cups vegetarian or chicken stock, heated
1/2 cup Canal Junction Lock 21, grated
1/2 cup heavy cream
2 tablespoons unsalted butter
kosher salt and pepper, to taste
5 green onion stalks
1/2 cup extra virgin olive oil
kosher salt and pepper, to taste
Preheat Oven to 400.
Saute the mushrooms over high heat in a large, wide pot with the 4 tablespoons of oil. When starting to caramelize, add the onion and sauté to a golden brown color, about 5 minutes. Turn the heat to low adding the rice and dry sauté for 5 minutes.
Add the wine and stir. When the wine has almost dried up, add enough of the stock to just come to the top of the rice. Continue stirring. Continue to add the stock (only a half a cup at a time) when it has almost dried up from the previous addition. Continue stirring.
When the rice is done when soft to chew. Add the cream, butter, Lock 21 and season to taste.
For the Scallion Oil:
Preheat Oven to 400.
Saute the mushrooms over high heat in a large, wide pot with the 4 tablespoons of oil. When starting to caramelize, add the onion and sauté to a golden brown color, about 5 minutes. Turn the heat to low adding the rice and dry sauté for 5 minutes.
Add the wine and stir. When the wine has almost dried up, add enough of the stock to just come to the top of the rice. Continue stirring. Continue to add the stock (only a half a cup at a time) when it has almost dried up from the previous addition. Continue stirring.
When the rice is done when soft to chew. Add the cream, butter, Lock 21 and season to taste.
For the Scallion Oil:
Place the scallion in plastic and microwave for twenty seconds. Place in a blender with the oil and blend well.
For the Halibut:
For the Halibut:
Season the Halibut with salt and pepper. In a preheated sauté pan over medium-high heat with enough oil to coat the bottom of the pan. Place the halibut in (3at time) seasoned side down first. Season the bottoms (facing up now). Turn when golden and place on baking pan. Do remaining three pieces the same way. Place in the preheated oven for about 5-7 minutes and remove from the oven. Serve.
Share Recipe | in Columbus Restaurants, Main Course | tagged Inn at Cedar Falls | Email Article | Print Article Twice Baked Wabash Erie Canal Soufflé: Inn At Cedar Falls
Order all the ingredients for this recipe at our online store here.
Serves 6
1/4 cup breadcrumbs
unsalted butter
6 5 oz. ramekins
1/3 cup whole milk
1 tablespoon unsalted butter
1 tablespoon all purpose flour
3/4 cup grate Wabash Erie Canal Cheese - divided in three
1 large egg yolk
4 large egg whites
1 teaspoon fresh lemon juice
pinch of kosher salt
Butter the ramekins. Coat the sides and bottoms with the breadcrumbs. Place the dishes in a large roasting pan.
In a large saucepan, bring the milk to a boil and remove from the heat. In another pan melt the butter. Add the flour and stir until golden pale, about 5 minutes. Gradually whisk in the hot milk and whisk constantly, bringing back to a boil. Remove from the heat and stir in ¼ of the cheese and the yolk. Let stand.
Beat the egg whites, lemon juice and salt with electric mixer until stiff. Gently fold in thirds of the whites into the cheese mixture.
Pour half of the cheese mixture into the ramekins. Sprinkle each ramekin with one part of the divided grated cheese and top with remaining cheese mixture. Pour enough hot water into the roasting pan to come half way up the sides of the ramekins.
Bake until puffed and golden brown, about 15 minutes. Remove dishes from the water. Cool for ten minutes and run a paring knife around the sides of the ramekins. Gently turn the soufflés out onto a baking sheet. (Can be prepared the day before. Cool to room temperature, cover and refrigerate).
To reheat; sprinkle the remaining cheese on tops and bake until heated through, about 8 minutes at 350.
Share Recipe | in Appetizer, Vegetarian | tagged Canal Junction, Inn at Cedar Falls | Email Article | Print Article Duxelle Stuffed Beef Shoulder Tender with Sherry Reduction - Inn at Cedar Falls
Serves 6
1 tbsp. olive oil
1 shallot, chopped
1 teas. garlic, minced
1/2 lb. mixed wild mushrooms, finely chopped
1 sprig fresh thyme
1 teas. lemon juice
1. Place all ingredients in a sauté pan over medium heat and cover for 3-4
Shoulder Tenders
6 - 6 oz. beef shoulder tenders
kosher salt and pepper
extra virgin olive oil
steel knife
butcher knife
Preheat the oven to 400
1. Take the butcher knife and insert it into the end of the tender. Do the same on the other end of the tender trying to make a single hole, making a tube.
2. Using the steel (which has been cleaned of debris), insert into the slit made by the knife and rotate making the hole larger, being careful not to tear the meat.
3. Stuff the tenders with the mushroom duxelles. Season with salt and pepper.
4. In a heated sauté pan over medium-high heat, place the tenders in and brown on all sides. (Do in batches of 2 or 3 if you have a smaller pan) Use the pan for you Sherry reduction.
5. Place the tender on a baking pan and place in the oven for 7-8 minutes for a medium rare to medium doneness. Remove from the pan and let rest on a cutting board for a couple of minutes before slicing to plate. Place the mashed potatoes in the center of the plate and the sliced tender around them. Spoon the sauce over.
Sherry Reduction
1 shallot
2 garlic cloves
¼ cup red wine vinegar
2 cups sherry
1 cup veal demi
extra virgin olive oil
kosher salt and pepper
1. Saute the shallots and garlic in olive oil until golden being careful not to burn the garlic.
2. Add the vinegar and reduce by half. Add the sherry and reduce in half. Add the veal demi and bring to a boil. Let simmer for 5 minutes. Season to taste
3. Remove from heat until ready to plate
Share Recipe | in Beef, Condiment, Main Course, Sauce | tagged Inn at Cedar Falls, Mushrooms | Email Article | Print Article Crabcakes with Aioli - Inn at Cedar Falls
Serves 6
1 can backfin crabmeat – drained (1 lb. can)
½ small red onion – finely diced
3 each garlic cloves – mashed
3 tbsp. red bell pepper – finely diced
2 tbsp. chopped herbs (parsley, thyme, rosemary)
¼ cup mayo
2 tbsp. bread crumbs
kosher salt and pepper
extra virgin olive oil
Aioli
½ cup mayo
3 tbsp. orange juice
pinch ground cayenne pepper
1. Place all the crab cake ingredients in a mixing bowl and mix well but gently as not to break up the crab meat too much. Season to taste.
2. Divide the mixture into six parts. Form portions into cakes.
3. Heat a sauté pan over medium heat and add a tbsp of olive oil to the pan. Place the cakes in the pan and turn the heat down to low for about a minute or so. Turn carefully and place the whole pan in the oven for about 5 or 6 minutes to heat through.
4. While the cakes are in the oven, make the aioli. Place all the ingredients in a small mixing bowl and mix thoroughly. Season to taste.
5. Remove the cakes from the oven and place on a bed of mixed greens and drizzle the aioli across and serve.
Share Recipe | in Appetizer, Seafood | tagged Inn at Cedar Falls, crabcake | Email Article | Print Article 
