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Recipes from Lied Lodge

Hazelnut and Basil Encrusted Chicken

  • 4 boneless, skinless chicken breasts
  • 2 T. Dijon mustard
  • 1 c. finely chopped toasted hazelnuts
  • 1 c. bread crumbs (preferably Panko)
  • 2 T. dried basil
  • Pinch salt and pepper
  • 1 t. garlic powder
  • 1 t. onion powder

Rub chicken breasts with Dijon mustard. Combine all other ingredients and mix well. Press chicken breasts into the bread crumb/hazelnut mix making sure that they are well coated. In a large skillet or saute pan heat 3T olive oil. When hot, sear chicken breasts well on both sides. Remove from pan and place on a baking tray. Bake at 350 degrees until chicken reaches and internal temperature of 160 degrees F.

Hazelnut Bread Pudding

  • 10 large butter croissants
  • 1 c. chopped toasted hazelnuts
  • 1/2c. dried sour cherries
  • 1 T. vanilla extract
  • 1/2c. cream
  • 6 eggs
  • 1 t. nutmeg
  • 1 t. cinnamon
  • 1/2c. sugar

Combine all ingredients and chill for 2–5 hours. In a pre-greased 11x17 baking dish, evenly distribute the mixture. Cover and bake at 300 degrees until the mixture is set (not very wet on top). Let stand for 20 minutes before serving. Goes great with amaretto ice cream.

Morel Mushroom Frittata

  • 8 large eggs
  • 2 medium russet potatoes, peeled, boiled and sliced
  • 3 oz. Canadian bacon, julienned
  • 2 T. parsley, chopped
  • 2 T. fresh basil, julienned
  • 10 medium morel mushrooms
  • 1/2c. shredded provolone cheese
  • 2 T. extra virgin olive oil
  • Salt and pepper to taste

Preheat oven to the broiler setting. Heat olive oil in a large saute pan or cast iron skillet; saute potatoes, Canadian bacon, and morels, cooking until tender. Shell eggs and lightly incorporate basil, parsley, salt and pepper. Pour egg mixture over the sauteed ingredients. Top with cheese and place under the broiler. Frittata is finished when an inserted toothpick comes out clean. Let rest for 2–5 minutes, slice, serve and enjoy! Serves 4-6

Sweet Corn and Black Bean Relish

  • 6 ears sweet corn
  • 2 large tomatoes, diced
  • 1 medium red onion, diced
  • 5 green onions, sliced thin
  • 2 jalapenos, fine diced
  • 1 bunch cilantro, chopped
  • 5 large basil leaves, chopped
  • 2 T. chopped fresh oregano
  • 2 c. black beans, drained
  • The juice of 2 limes
  • 1 T. cumin
  • 2 t. chili powder
  • Salt and pepper to taste

Roast the sweet corn in its husks in a 350-degree oven for 15 minutes. Refrigerate until cool, then slice kernels off the cob. Combine corn with all other ingredients and refrigerate well prior to serving. Enjoy!

Watermelon Sangria

  • 2 lbs. seedless watermelon, peeled and cubed
  • 1/2lb. watermelon cut into balls with a melon baller (for garnish)
  • 1 bottle dry white wine (Arbor Day Farm's Porter's Pride is an excellent choice)
  • 6 oz. vodka
  • 4 oz. Grand Marnier
  • 2 oz. Midori
  • 2 oz. simple syrup
  • Ice

Puree the cubed watermelon in a blender. Strain through a fine strainer into a pitcher. Add all other ingredients, stir well, and pour over ice. Garnish with skewered watermelon balls.

Hot Toffee Pudding Cake

Part one:

  • 1 pound butter croissants, torn into small pieces
  • half cup toffee pieces
  • half cup dark chocolate chips or shavings
  • quarter cup toasted, chopped pecans
  • quarter cup toasted almonds, sliced or slivered

Combine all ingredients in a 9"x13" greased baking
dish and set aside.

Part two:

  • half cup brown sugar
  • half cup heavy whipping cream
  • 16 egg yolks

In a large bowl, cream together the brown sugar and egg yolks.
In a medium sauce pan, heat the cream until it just begins to simmer, then remove from heat.

Slowly pour (temper) the cream into the egg and sugar mixture. After combining, place mixture back in the sauce pan and cook on low heat for 3 minutes, constantly stirring with a heat-proof plastic spatula.

Pour the mixture over the ingredients in the baking dish (from Part 1) and bake, covered, at 300 degrees for 20-25 minutes. You want the cake to slightly jiggle in the center.

Serve warm with ice cream and caramel sauce.