Epicure
Ledges Hotel
Bay leaves
Rosemary stems
Whole garlic cloves
Red wine
Veal stock
Marble potatoes
Salted water
Sweet potatoes
Salted water
Brussel sprouts
Salted water
Ice water
Season the Veal Shank with salt,
pepper, and chopped garlic. Sear
on high until golden brown on all
sides. Place in roasting pan with
onions, carrots, bay leaves,
Rosemary stems, whole garlic
cloves, red wine, and veal stock
until ¾ of the veal shanks are
submerged. Cover and cook at
350°C until falling off the bone
tender. Usually 6-8 hours.
For the Potatoes
Blanch Marble potatoes in salted
water until fork tender, remove
from water. Set aside.
For the Sweet Potato Puree
Peel sweet potatoes, cook in water
until very tender. Blend in food
processor until smooth. Add salt
and pepper to taste.
1tsp baking powder
1tsp baking soda
4 whole eggs
2 cups granulated sugar
1 cup vegetable oil
15oz pumpkin purée
For the Brussels sprouts
Cook in salted water until fork
tender. Shock in ice water and
set aside.
Mix all ingredients together,
continue mixing 2 minutes. Pour
into pan and bake at 350°C until
cooked through and toothpick
comes out clean.
To Finish
Strain the jus off the shanks
and discard remaining vegetables.
Heat potatoes, Brussels, and
sweet potatoes and place on the
perimeter of the plate (use a piping
bag for the potatoes). Place shanks
in a pan with some of the jus over
high heat and stir in butter.
Sprinkle in chives. Place one shank
per plate and pour jus over to
finish. Garnish with Rosemary.
Cinnamon Glaze
Powdered sugar
Apple cider
Cinnamon
Mix all ingredients together
stiff peaks, slowly incorporate dry
ingredients by hand, Incorporate
vanilla. Bake at 350°C until puffed
and dry.
Pumpkin Custard
3 cups heavy cream
2¼ cups pure pumpkin
1tbsp pumpkin spice
½tsp salt
¾ cup sugar
9 egg yolks
Heat cream and dry ingredients
until steam forms, then slowly
incorporate the sugar and eggs.
Bring back to a simmer, sieve,
and cool.
Pumpkin Macaroons
4oz almond flour
8oz powdered sugar
1tsp pumpkin spice
5oz egg whites
2½ox granulated sugar
1tsp vanilla
½tsp Kosher salt
Combine dry ingredients, whip egg
whites and sugar together until
Settlers Inn Pumpkin
Custard with Pumpkin
Macaroon and Cinnamon
Glazed Pumpkin Cake
Pumpkin Cake
2 cups all purpose flour
½tsp salt
2tsp cinnamon
89
To finish
Cut a circle out of the pumpkin
cake and pour the glaze over.
Pipe whipped cram on top of the
custard and place the macaroon on
top of the custard. You an also
garnish with mint, flowers and
fresh apples, if desired. If using
apples, dip in lemon juice first.
Thank you Chef Ben for these
delicious holiday recipes.