From the Knife's Edge
Here at Tenaya Lodge at Yosemite, we’re constantly serving up an array of seasonal dishes to tantalize your taste buds and inspire your imagination. Below, you’ll find some of our favorite recipes to help you take the taste of Tenaya home. Elevate your next barbecue with our Moroccan BBQ Lamb Rack, whip up a batch of Bacon Cheddar Buttermilk Biscuits with Maple Butter for breakfast, or delight your guests with a refreshing Vanilla Panna Cotta. You can’t go wrong with these crowd-pleasing dishes!
Bon appetite to all!
Executive Chef Fredrick Clabaugh CCC
Bacon Cheddar Buttermilk Biscuits More Info
Bacon Cheddar Buttermilk Biscuits:
Ingredients
6 thick-cut bacon slices
3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
1/3 cup chopped fresh chives
1 3/4 cups chilled buttermilk
Maple butter
Directions
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, and then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor, blend 5 seconds, add butter cubes. Blend until coarse meal forms (about 30 seconds). Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon. Toss to blend. Gradually add buttermilk,
stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes.
Serve biscuits warm or at room temperature with honey, if desired.
Moroccan BBQ Lamb Rack More Info
Moroccan BBQ Lamb Rack
Creamy Semolina, Carrots
Ingredients:
1 racks of lamb
1 tablespoon olive oil
1/3 tablespoon ground cumin
1/3 tablespoon ground coriander
1/3 teaspoon paprika
1/3 teaspoon cinnamon
1/3 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 minced garlic cloves
Directions:
1. About an hour before roasting, remove lamb from refrigerator.
2. Trim excess fat.
3. Stir oil with seasonings and garlic.
4. Spoon a third on fat side of each lamb rack.
Evenly spread over fat and meaty ends and lightly over bone side.
5. Place each rack as it is coated on a large baking sheet with shallow sides.
6. Depending on pan size, bone ends may lay on pan edges.
7. For even cooking, leave coated lamb at room temperature for 1 hour.
8. Or lamb can be refrigerated, lightly covered, up to 1 day.
9. Bring to room temperature before roasting.
10. When ready to roast, preheat oven to 400F (200C).
11. Then roast, uncovered, for 25 to 30 minutes for rare to medium-rare lamb.
Internal temperature should be 140F (60C) to 150F (65C).
12. Remove lamb to a cutting board. Cover with a tent of foil for 5 minutes before slicing into chops.
Vanilla Panna Cotta More Info
Vanilla Panna Cotta
Strawberry Consommé, Fresh Raspberries
Ingredients
1 envelope of unflavored gelatin (approximatley 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream
1/2 cup granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste
6 sprigs fresh mint
Directions
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of un-dissolved gelatin and ensures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
Strawberry Consommé
Ingredients
4 each pints topped and halved strawberries
1 each vanilla bean
½ cup honey
1 inch minced ginger
Preparation:
Clean and cut strawberries removing tops and cutting in half.
Place strawberries in centrifugal juicer or blender and flavor with fresh vanilla bean honey and minced ginger. This can be made 24 hours in advance