<![CDATA[Gove Hill Retreat - Recipe Blog]]>Sat, 18 May 2013 02:37:33 -0800Weebly<![CDATA[Butternut Squash Bisque with Gouda and Chipotle peppers.        ]]>Sun, 02 Dec 2012 14:27:15 GMThttp://www.govehillretreat.org/2/post/2012/12/butternut-squash-bisque-with-gouda-and-chipotle-peppers.htmlBill loves to reinvent recipes. Here is a variation on the former Butternut squash Bisque recipe with a little spice to it. Enjoy.
By Bill Clark

Melt:
2 ½ Tablespoons of butter in a pot
Add and sauté until soft:
1 ½ Cups diced leeks (wash to remove sand)
2 cups  carrots
1 teaspoon minced garlic
Add:
4 cups chicken stock
5 cups peeled and cubed butternut squash
dash of nutmeg
Bring to a boil and simmer until veggies are tender.
Add: 1 tsp of chipotle peppers with adobe sauce (more or less to taste)
Use a blender, immersion blender or food processor to puree soup until smooth.
Return to pot and add:
3 slices of crisp bacon, chopped
1 cup of heavy cream
1 cup of shredded smoked Gouda cheese
salt and pepper to taste.
Enjoy

]]><![CDATA[Judy's Brownies]]>Mon, 19 Nov 2012 17:27:10 GMThttp://www.govehillretreat.org/2/post/2012/11/judys-brownies.html This recipe comes from Bill's good friend Judy from Louisiana. They are fudgey and wonderful. Bill's favorite way to eat them is with vanilla ice cream and hot fudge sauce.
Preheat oven to 325 degrees Fahrenheit

Melt together over low heat:
1 pound unsalted butter
8 ounces of unsweetened chocolate

When melted add:
1 ½ cups Brown sugar
1 ½ cups granulated white sugar

Allow to cool:
Add 8 eggs, one at a time, mixing  on lowto medium  speed thoroughly in between each addition

Combine dry ingredients:
2 cups all-purpose flour
2 teaspoons vanilla
2 cups Walnuts (optional)

Bake on a greased 12 x 17 baking sheet for 30 minutes or until match comes out clean.

Yield, 24 large brownies, or 48 small brownies. Recipe may be halved.

]]><![CDATA[Butternut squash soup with smoked Gouda   ]]>Mon, 19 Nov 2012 17:22:04 GMThttp://www.govehillretreat.org/2/post/2012/11/butternut-squash-soup-with-smoked-gouda.html  By Bill Clark

1 medium onion, chopped (Bill prefers leeks when possible)
3 garlic cloves, minced
6 cups chicken broth
2 pound fall squash, cut, peeled with seeds removed (butternut, pumpkin or your other favorite fall squash)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup heavy whipping cream
2 cup shredded Gouda cheese
2 tablespoons minced fresh parsley

In a large sauce pan, saute onion until translucent in vegetable oil. Add garlic and cook 1 more minute.

Add squash and chicken stock and cook until squash is tender. (10 to 20 minutes) Use an immersion blender or a stand blender to process until smooth.

Return processed soup to a double boiler. Add cream, salt, nutmeg and pepper and heat thoroughly. Add cheese and stir until melted.

Serve with parsley.

Optional garnishes include crispy bacon crumbles or toasted nuts.

Use vegetable stock to make this vegetarian dish.

Based on a recipe from Taste of home  by Kerry Dingwall.

]]><![CDATA[Pumpkin Bread or Muffins]]>Thu, 18 Oct 2012 14:31:51 GMThttp://www.govehillretreat.org/2/post/2012/10/pumpkin-bread-or-muffins.htmlPicture
 3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon cloves
3 cups of granulated sugar
1 cup vegetable oil
4 eggs, beaten
2 cups of cooked and mashed pumpkin
2/3 cup of water

Mix dry ingredients together in a bowl and set aside. Mix sugar, eggs and oil together in a bowl and blend well. Add pumpkin and mix well. Add in dry ingredients, mix well. Add water, mix well & scrap bowl sides down to make sure all mixes.
Loaves will take 1 hour to bake, or until knife inserted into the center comes out clean. Muffins take about 20 minutes to bake. Test with a toothpick, they are done when it comes out clean.

Options: You may substitute other fall squashes for pumpkin. Canned pumpkin may also be used.
Pour into 2 greased and floured loaf pans or ladle 1/4 cup of batter into prepared muffin tins. Bake at 350 degrees F.

]]><![CDATA[Sweet Relish]]>Fri, 31 Aug 2012 14:02:40 GMThttp://www.govehillretreat.org/2/post/2012/08/sweet-relish.htmlPicture
This recipe came from my friend, Patty Kemner who used zucchini in her relish. Having too many cucumbers one year, I tried with those. Both work equally well and are enjoyed by our guests and family at Gove Hill Retreat.

  (about 15 cups)

Combine the following in a plastic, glass or stainless steel container and refrigerate over night

10 Cups ground cucumbers (or Zucchini squash) Remove seeds if cukes or zuches are large.
3 cups ground onion
2 ground large green sweet peppers
1 ground large red sweet pepper
3 Tablespoons of pickling salt

In the morning, drain liquid from your veggie mix and rinse with cold water and drain again. Place drained veggies in a large pot with the following.

2 ½ cups of vinegar (white or cider is fine)
4 ½ cups of granulated sugar
1 Tablespoons of Celery seed
1 teaspoon of ground black pepper
1 teaspoon of ground turmeric
1 Tablespoon of ground Nutmeg

Cook mixture, stirring frequently until it comes to a boil, approximately 10 minutes. Place into hot sterilized canning jars. Attach lids to hand tight. Do not over tighten. Seal jars in a boiling hot water bath for 10 minutes.

Remove from hot water and let cool before labeling and dating your jars.

Refrigerate jars after opening. Enjoy!

]]><![CDATA[Gove Hill Bill's Pasta dish]]>Tue, 14 Feb 2012 16:45:59 GMThttp://www.govehillretreat.org/2/post/2012/02/gove-hill-bills-pasta-dish.html This is one of the favorite pasta dishes we serve. It is easily made vegetarian by omitting the sausage. Bill has also been known to add mini mozzarella cheese chunks at the end for a cheesier dish. Enjoy!
1  red Pepper Julianne (aprox. 2 cups)
1  green Pepper Julianne (approx 2 cups)
1-2  large onion, Julianne approx (3 cups)
1  12 oz  can tomato past
1  28 oz can diced tomatoes
2  28 cans crushed tomatoes
3 med. Zucchinis quartered and sliced (or a combination of zucchini and summer squash)
1 ½ cups dried tomatoes, julienne
6 cups mushrooms quartered (baby portabellas or white)
2 pounds Italian sausage, cooked, halved and sliced
 ¼ Cup Fresh basil
1 T Tarragon
2-3 Tablespoons minced Garlic
1 T Marjoram
½ T Oregano
4 pounds Penne Pasta
Washed baby spinach leaves 12oz bag
Fresh Parmesan cheese, grated.

Sautee mushrooms with tarragon in olive oil, set aside.

Sautee zucchini with basil in olive oil, set aside

In a large pot, sauté onion, peppers with garlic and marjoram, oregano, basil in olive oil. Add tomatoes, sautéed mushrooms, dried tomatoes and cooked Italian sausage. Add salt and pepper to taste. Add small amount of sugar if too acidic. Cook over low heat for 30 to 60 minutes.

Cook 4 # of penne according to package directions.

Drain Pasta and put in a large dish and toss with olive oil to keep from sticking. Keep warm if needed.

Add Zucchini to sauce and cook addition 1 minute.

Add spinach and sauce to Pasta and toss together, top with cheese and serve.

]]><![CDATA[Oat rolls]]>Mon, 16 Jan 2012 18:30:12 GMThttp://www.govehillretreat.org/2/post/2012/01/oat-rolls.html_ 2 cups boiling water
1 cup old fashion oats, uncooked
1 Tablespoon salt
¼ cup vegetable oil
½ cup honey
1 cup of water
2 Tablespoons of yeast
5 cups of flour

Place boiled water into a large mixing bowl. Add oats, salt, oil and honey and stir together. Let rest a few minutes to allow the oats to expand. Add additional water and wait for the mixture to read 110 degrees Fahrenheit before adding dry ingredients.

Add yeast to 4 cups of flour and add to oat mixture. Mix until well incorporated and the dough develops some elasticity. Add remaining flour as needed to make a soft, but not sticky, dough.  Coat dough with a thin layer of oil to prevent drying, and set covered to rise until double in volume.

Punch down dough, either weigh out to 1 ¾ to 2 ounce rolls, or 1 ½ pound loaves. Place in greased pans. Let rise until double again. Bake at 375 until golden brown and cooked in the center. Cook rolls about 15-20 minutes. Loaves will take at least 30-45 minutes. Brush with melted butter and cool. Store in refrigerator for several days or this bread freezes well as long as it is well wrapped.

Makes about 35 rolls or 2 loaves. Recipe may be halved or doubled if you are cooking for a crowd. Rolls may be rewarmed wrapped in a very low oven (140 or so degrees) for 10-20 minutes.

From Bill Clark at Gove Hill Retreat. Recipe given to him from Roland Dow over 30 years ago. We use it for our dinner rolls. They always get rave reviews.

]]><![CDATA[Lentil and Sausage Soup]]>Thu, 05 Jan 2012 14:29:44 GMThttp://www.govehillretreat.org/2/post/2012/01/lentil-and-sausage-soup.html_ 2 Tablespoons Olive oil
2 Cups chopped leaks (some greens)
1 Tablespoon minced garlic
1 teaspoon Salt
1 teaspoon dried Thyme leaves
½ teaspoon ground black pepper
½ teaspoon cumin
1 ½ Cups chopped Carrots
1 ½ Cups chopped Celery
6 Cups chicken and/or sausage broth
8 oz dry lentils
2 Tablespoons Tomato Paste
½ pound Kielbasa, cubed
½ pound chorizo sausage, cubed (use more hot sausage if desired or all kielbasa for a more mild flavor)

Put cubed meat into a sauce pan with enough water to cover the meat. Bring to a boil and turn to a simmer for 10 minutes.  Remove meat and set aside. Skim fat off of broth. Set broth aside. Measure stock and add enough chicken stock to make 6 Cups of stock.

Heat oil in large stock pot or Dutch oven over medium heat. Sauté leeks, garlic, salt, thyme, pepper and cumin until leaks are softened. Stir in Carrots and Celery and sauté for 5 minutes. Add combined stock, lentils and tomato paste. Cover and simmer for 50 minutes or until lentils are tender. Add sausage and simmer 10 more minutes. Serve with Parmesan cheese or hot sauce if desired.

Servings: 6

]]><![CDATA[Crispy Caramel Corn]]>Fri, 11 Nov 2011 18:15:43 GMThttp://www.govehillretreat.org/2/post/2011/11/crispy-caramel-corn.html
Picture
_ This recipe came years ago from Bill’s Friend, Zelda Knisley of Chester, VT. It is a popular snacks we serve at Gove Hill. Be careful, once you start tasting it, it is hard to not to eat the whole bowl.

Crispy Caramel Corn
Preheat oven to 250 degrees Fahrenheit.
Mix in a large pot (mixture will expand as it cooks)
2 Cups of brown sugar, packed
1 Cup of Margarine (or butter if you wish)
½ cup of White corn syrup
1 teaspoon of salt

Stir together as it melts and starts to boil. Boil gently for 5 minutes. Remove from heat and quickly add

½ teaspoon baking soda
2 teaspoons of vanilla extract

Pour over 7 quarts of unseasoned popped corn (about 1 cup unpopped) and mix to coat the popped corn. Spray 2 cookie sheets with cooking spray (such as Pam). Spread mixture over 2 cookie sheets and bake for 1 hour, turning and re-coating the popcorn mixture every 15 minutes.  Loosen the popcorn from the cookie sheet, but cool completely before storing or it won’t become crisp! Enjoy.

Store any remaining popcorn in tightly sealed container.

Variations:
Add 2 cups of unsalted peanuts, pecans or mixed nuts to the popcorn and caramel mix before baking.
Use maple extract in place of vanilla extract for nice change.

 

]]><![CDATA[Preparing Apples for the freezer.]]>Mon, 10 Oct 2011 16:54:35 GMThttp://www.govehillretreat.org/2/post/2011/10/preparing-apples-for-the-freezer.htmlThis year Gove Hill Retreat has a large crop of apples. Of course, we can't use them all up before they spoil, so we prepare them for freezing. This way we can enjoy them for months to come.
Here is how we do it.
For each pie, we use around 3 pounds of apples per pie.
We peel, core and slice the apples as we would for a fresh pie.
The apples may then be tossed in lemon or orange juice to reduce the browning. The apples will taste the same in your pie if you do this step or not.
We measure the apples and put 8-9 cups into a plastic freezer bag.
Here you have a choice. You may season and add your thickener now and freeze with your apples for an easy pie later, or leave the apples unseasoned, ready for pie or other recipe that you wish later on.
We then seal them tightly and place in the freezer.
Before cooking into a pie, I thaw the apples overnight in the refrigerator, or more quickly in the microwave if I'm in a hurry. The bags always leak some apple juice, so do put the bag into a dish to catch the apple juice.
If you didn't season them before freezing, now is the time to add your thickeners and seasonings for your pie filling to your apples.
Place into your prepared crust for baking.
Feel free to use your frozen apples in crisp, strudel, muffins and other apple desserts.
The taste of fall, all winter long.

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