Share Recipe | in Columbus Restaurants, Dessert | tagged Kolache Republic, baked goods | Email Article | Print Article Hills Own Recipes
Strawberry Kolache: Kolache Republic
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Recipe from Kolache Republic
Serves 12
1 packet yeast
3 teaspoons water at 110 degrees
1/2 teaspoon sugar
6 tablespoons butter
1/4 cup sugar
1 egg yolk
1 cups of milk
3 cups of flour
1 teaspoon of salt
Dissolve yeast in 3 teaspoons of water at 110 degrees. Sprinkle with 1/2 teaspoon of sugar. Cream 1/4 cup sugar and butter until sugar is completely blended thoroughly.
Add egg yolks and salt and mix well. Add dissolved yeast.
Add 1/2 cup of flour. Add the milk. Continue to add as much of the remaining flour as needed.
Knead dough until dough is smooth and malleable. Place dough in a greased bowl and let rise for about an hour or until double in size.
After dough has risen, punch dough down for 3 -5 minutes. Pinch off 62 grams of dough and roll into a ball and place about an inch apart on the greased pan. Once pan is full, stick into proofer and let proof for 50 minutes to an hour.
After second rising, make indentions in the center of the balls with finger and fill with fruit filling. Bake at 350 degrees for 30 – 40 minutes or until golden brown. Once done, brush kolache with melted butter.
Strawberry Filling
1/2 lb. strawberries, sliced
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
Smash strawberries with a fork until they are liquid. Warm up water in small sauce pan. Whisk in sugar and cornstarch. Whisk in strawberries. Whisk over medium heat until thick.
Share Recipe | in Columbus Restaurants, Dessert | tagged Kolache Republic, baked goods | Email Article | Print Article Buffalo Chicken Pita: Pitabilities
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Recipe from Pitabilities
Serves 1
4 oz. skinless bones chicken breast
2 oz. shredded mozzarella cheese
¼ white onion strips
2-3 green pepper strips
2 leaves of romaine lettuce finely shredded
½ roma tomato diced
4 or 5 banana pepper rings
For the chicken marinade:
½ teaspoon granulated garlic
½ teaspoon season salt
½ teaspoon salt
Dash of pepper
¾ teaspoon paprika
Frank’s Red Hot Sauce
For the Bella Sauce:
1 - 16 oz. jar real mayonnaise
½ lb. sour cream
½ teaspoon granulated garlic
½ teaspoon dry chicken base
1 teaspoon oregano
1 oz. white vinegar
1 oz. extra virgin olive oil
Wash chicken and use the dry spices to marinade the chicken. Rub in garlic, season salt, salt, pepper and paprika on the chicken. Let this sit in the refrigerator over night preferred or at least half hour.
Over medium heat in an iron skillet, sauté the chicken. A well seasoned iron skillet won’t need any oil to cook the chicken without sticking.
As the chicken is cooking, in a small skillet sauté your onion and pepper strips, lower heat is better as you want them to caramelize slightly. Use butter or olive oil if desired.
When the chicken is almost done, dice up the chicken, add the grilled peppers and onions in the skillet, add desired amount of Frank’s Red Hot sauce to the chicken and onions. Reduce the heat and combine the sauce and chicken and then add the shredded mozzarella cheese (you can substitute blue cheese if desired) on the chicken, cover and allow the cheese to melt.
In a clean skillet heat the pita until it is soft and foldable with out breaking. Take the buffalo chicken with a spatula and place it on the pita. Top with shredded lettuce; add the Bella sauce, tomatoes and banana pepper. Wrap the pita in wax paper or foil.
Share Recipe | in Columbus Restaurants, Poultry, Sandwich | tagged Gerber Chicken, Pitabilities, pita | Email Article | Print Article Truffle, Goat Cheese & Sun-dried Tomato Hummus: Hot Pita
Recipe from Hot Pita
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Serves 4
1/4 cup sun-dried tomato in a jar
2 cloves garlic
8 oz. tahini
2 tablespoons white truffle oil
1/4 cup goat cheese
4 oz. freshly-squeezed lemon juice
4 oz. water
1 -12 oz. can of chick peas
salt, to taste
Drain the chick peas. Place in pot with water to cover and simmer for ten minutes. Drain chickpeas and place in food processor. Add sun-dried tomatoes, garlic, tahini, goat cheese and salt and blend for 20 seconds. While food processor is on, add lemon juice and 4 oz. of water. Scrape sides and blend again. Top with truffle oil and blend for 20 additional seconds. Check seasonings. Let chill for at least an hour before serving.
Share Recipe | in Appetizer, Columbus Restaurants, Vegetarian | tagged Hot Pita, chick peas, hummus | Email Article | Print Article Black Walnut & Charloe Cheesecake: Inn At Cedar Falls
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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
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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
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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 Jen's Sage Butter (as seen on Fox 28)
Ingredients:
¾ Tablespoon fresh sage leaves, loosely packed
1 large shallot
½ cup Ohio butter, softened
1 teaspoon grated lemon rind
½ teaspoon fresh lemon juice
¼ teaspoon freshly ground pepper
Preparation:
Process sage and shallot in a food processor until chopped. Add Ohio butter and remaining ingredients; process until mixture is thoroughly blended.
