Pumpkin Crème Brulee

Yields 6 ea. 4 oz. portions

2 cups heavy cream
1 tsp vanilla extract
1/3 cup plus 1 teaspoon sugar
10 egg yolks
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1 cup pumpkin puree

In a small saucepan, bring heavy cream, vanilla, and half of the sugar to a boil and set aside. Whisk egg yolks with remaining sugar and very slowly whisk in cream. Add remaining ingredients and whisk to combine. Place ramekins in deep baking pan and divide mixture into ramekins. Place pan in oven and fill pan with water 1/4 of the way up each ramekin. Bake at 300° 15-20 minutes or until slightly firm in the center. Cool and refrigerate for 2-3 hours.

*Chef’s Tip- Whenever a recipe directs you to mix egg or yolks with sugar, make sure all your ingredients are ready to be incorporated, if eggs and sugar sit together too long, the sugar will cook the eggs and the batter may curdle. When cooking crème brulee be careful not to overcook in the oven. Glaze the top of this crème brulee with brown sugar by using your broiler or a chef’s torch.

Cinnamon Apricot Glaze

Makes ¾ cup

Soux Chef Kyle Tulloss Bar Harbor Inn

2 Tbls. low sodium soy sauce
1 Tbls. minced ginger
2 (3 inch) cinnamon sticks
2 cups smooth apricot nectar
Add all ingredients and reduce to ¾ cup. Strain off cinnamon sticks and brush over grilled salmon fillet.

Brown Sugar Roasted Butternut Squash Puree

Makes 4 servings

2 medium sized butternut squash
6-8 Tbls. melted butter
¼ cup brown sugar
1 tsp. black pepper
1 tsp. kosher salt

-Pre heat oven to 400 degrees
-Cut both squash in half lengthwise, and spoon out the seeds
-Peel squash and cut into 1 ¼ to 1 ½ inch cubes, put on baking tray.
-Add melted butter, brown sugar, salt and pepper together in small bowl, pour over squash. Toss until coated.
-Roast for 45-50 minutes turning several times or until glaze begins to caramelize
-Remove from oven and puree in a blender until smooth, serve hot.

Rosemary Roasted Red Potatoes

Makes 4 servings

6 to 8 red potatoes cut into quarters
1 Tbls. garlic infused olive oil
1 Tbls. minced fresh rosemary leaves
½ tsp. salt
½ tsp. crushed black pepper

-Pre heat oven to 400 degree
-Combine all ingredients in a large bowl and toss to coat potatoes
-Transfer to large baking sheet
-Roast in oven for 30-35 minutes or until golden brown and tender\

Pan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey Jus

Serves 4

Executive Chef-Louis Kiefer

The Bar Harbor Inn Oceanfront Resort

For Pork Chops-
2 tablespoons canola oil
4 double cut bone in pork chops
Kosher salt and black pepper to taste
1 cup apple cider
2 tablespoons truffle honey
¼ cup unsalted butter

For Rainbow Swiss Chard (mustard greens may be substituted)-
1 tablespoon olive oil
2 cups Swiss chard
¼ cup balsamic vinegar
1 tablespoon honey
Kosher salt and black pepper to taste

For the Sweet Potato Risotto-
1 small sweet potato
1 tablespoon unsalted butter
2 cups chicken stock
1 shallot chopped
1 garlic clove, finely chopped
1 teaspoon unsalted butter
1 cup uncooked Arborio rice
½ cup dry white wine
½ cup heavy cream
½ cup grated parmigiano-reggiano cheese
Pinch of nutmeg and cinnamon
Maple syrup to state

Pan Roasted Pork Chops-
Preheat oven to 400 degrees. Heat oil in cast iron skillet over high heat. Season the pork with salt and pepper. Sear for three minutes and turn pork chops over and place in oven. Roast for 15 to 20 minutes and remove to a platter and drain most of the drippings from the skillet. Add apple cider to the remaining drippings and deglaze pan, scraping the bottom and reducing by half. Whisk in truffle honey, remove from heat and add the butter gradually, to blend well. Adjust seasoning.

Flash Sauteed Rainbow Swiss Chard-
Heat olive oil in large saute pan over high heat; add the Swiss chard and sautee until wilted. Add the vinegar to deglaze and, add honey and season with salt and pepper. Toss to coat well.
Sweet Potato Risotto-
Bake sweet potato until soft and scoop away from skin when cool. Mash with 1 tablespoon butter. Bring chicken stock to a simmer and keep warm. In separate pan saute garlic and shallots in 1 tablespoon butter until transluscent, stir in rice, and saute briefly. Add the wine and cook until most of the wine is absorbed. Cover rice with chicken stock and cook until absorbed. Repeat process until chicken stock is gone and rice is tender. Stir in sweet potato and cream, cook on low heat briefly and season with maple syrup, nutmeg, cinnamon, and cheese. Serve hot.

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