Recipes
Vanilla Panna Cotta
Courtesy of Gale Gand, “Butter Sugar Flour Eggs”
by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999
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Ingredients
• 3 tablespoons water
• 1 tablespoon powdered gelatin
• 4 cups heavy cream
• 1/2 vanilla bean, split lengthwise
• 1/2 cup sugar
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Directions
In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).
Wilted Spinach & Gorgonzola Omelet Roll
Compliments of Karen Patzer/Limestone Inn B & B
Original Recipe from Recipe For a Country Inn – Donna Leahy
1 cup milk
2 Tbs. Olive oil
6 large eggs
1 tsp. minced garlic
½ cup all-purpose flour
1 pound spinach, washed & stemmed
¼ cup butter, melted
¼ cup crumbled Gorgonzola cheese
2 tsp. chopped parsley
Preheat oven to 400 degrees F. Grease a 15 ½ x 10 ½ inch jellyroll pan with solid shortening. Line it with parchment paper and grease again.
Whisk milk, eggs, flour, and butter together in a mixing bowl until well combined and frothy. Stir in parsley. Pour into the pan and bake for 18 – 20 minutes, until the roll is just set and slightly puffed.
In the meantime, heat the oil in a large skillet. Add the garlic and cook for 30 seconds. Add the spinach and cook for about 2 minutes, until just wilted.
Remove the roll from the oven. Spread the wilted spinach evenly over the roll, and sprinkle with Gorgonzola cheese. Roll up the omelet without the parchment and let it sit for a few minutes, until the filling is heated. Slice into 6 pieces to serve.
You can use any fillings that you would like – i.e. asparagus, sun dried tomatoes, Swiss cheese; ham, broccoli, cheddar, etc.
Toll House Pie
Courtesy of The Limestone Inn B & B and Karen Patzer
2 eggs
½ cup flour
½ cup sugar
½ cup brown sugar
1 cup butter, melted & cooled
1 6 oz. pkg. of chocolate chips (semisweet or milk)
1 9 inch unbaked pie shell
1 cup chopped walnuts (optional)
Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Then add flour, sugar, brown sugar & beat until well-blended. Blend in melted butter. Sir in chocolate chips and nuts (if using). Pour into pie shell and bake for 1 hour.
