Autumn has arrived at Camp Lebanon. As the leaves change their hue, our menu as well takes on a different look, and we in the Food Service Department transition from the beans and wieners of summer to a more adult friendly menu (not that adults wouldn’t enjoy our beans and wieners.) We enjoy getting our creative juices flowing as together we search and acquire recipes that we hope will please and ‘wow’ our guests. I’d like to share just a few of the recipes that have received positive feedback this fall.
1 medium acorn squash peeled and cubed
6 ounces Applewood-smoked bacon, diced
Kosher salt and ground black pepper
1 tablespoon sugar
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
¾ pound of maple glazed roasted turkey breast, sliced ½ inch thick, cubed
1 Bosc pear, diced
2 cups of mixed greens
4 10 inch tomato basil tortilla wrap or wrap of your choice
4 ounces of blue cheese, crumbled
Preheat oven to 400 degrees F. Toss the squash, bacon, salt and pepper on a rimmed baking sheet. Roast, turning once, until squash is tender and the bacon is crisp, for 20 minutes. Mix vinegar, olive oil, salt, pepper, and sugar together in a large bowl. Add squash and bacon mixture, and the turkey, pear and mixed greens; toss until all ingredients are well distributed. Spoon one quarter of the turkey- squash mixture down the center of your wrap. Top evenly with crumbled blue cheese, fold in the side of the tortilla, and roll to close with seam side down. Cut wrap in half at an angle.
*This recipe is courtesy of Food Network Kitchen. Camp Lebanon has made certain adjustments to the recipe to better fit our procedures and service.
1 large onion, sliced
1 tablespoon olive oil
2 cups sliced apples of your choice, peeled
6 bone-in, skin-on, chicken breast
Salt, pepper, garlic, paprika, to taste as seasoning for chicken breast
1 ½ cups unsweetened apple juice
2 tablespoons of honey
In a skillet, sauté onion in oil until tender; add apples and sauté 1 minute longer. Season and place chicken in a greased 9×13 inch baking dish. Top with onion mixture. Combine apple juice and honey; pour over all. Cover and bake at 350 degrees for 45 minutes or until juices run clear. Yields: 6 serving
¼ pound of butter
¼ cup of flour
1/3 cup each of diced onion, celery, and carrot
1 teaspoon dill weed chopped
2 teaspoons parsley flakes
Ground pepper to taste
3-14 ½ ounce cans of chicken broth or vegetable broth
10 ounces of heavy cream
½ pound sliced, cooked bacon crumbled
8 cups of diced potatoes
In a skillet sauté the onion, celery, and carrot with butter; season mixture with dill weed and parsley. Continue sautéing until onion appears translucent. Mix in flour to make a roux and cook for 1 minute until flour browns slightly. Add 3 cans of chicken broth, mixing until well incorporated with roux. Cook until liquid thickens. Add diced potatoes and cooked crumbled bacon. Finish with heavy cream, stirring constantly to insure that the cream does not break. Taste, and add pepper as needed.