From the Knife's EdgeHere 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. Stay in shape for the summer and still enjoy a full of flavor Carrot Ginger soup, and for dessert delight in a Chocolate Flourless Cake, or please your guests with a refreshing Summer Fruit Gazpacho. You can’t go wrong with these crowd-pleasing dishes! Bon appetite to all! Executive Chef Fredrick Clabaugh CCC White Chocolate Pots de Crème More Info White Chocolate Pots de Crème Ingredients6 cups heavy cream 1.5 cups whole milk 1 lb white chocolate chopped 18 ea egg yolks 1cup sugar 1.5 tsp cinnamon ½ tsp ground cloves½ tsp nutmeg½ tsp anise ½ tsp allspice 1tsp cardamom ½ tsp ground ginger DirectionsPreheat oven to 300˚ F. Melt the chocolate with half the cream in a double boiler. Stir occasionally and remove from heat once melted. Warm the remainder of cream, spice and milk with sugar, stirring until sugar is dissolved. Whisk the egg yolk, and then slowly stir in the warm milk mixture. Pour the mixture through a strainer into the melted chocolate and stir to combine. Pour the mixture into 6 oz coffee cups and place at least 1” apart in a baking pan. Add hot water to come barely up ½ “ beneath lip of the cups. Bake until custard is just set at the edges, but still soft in the center. Approximately 45 minutes. Do not over cook! The eggs keep cooking when they are pulled from the oven, so if it seems wiggly, then it is perfect. Cool & cover, and if not eating that day refrigerate. Top each with dollops of whipped cream!!!! Cream Puff with Pastry Crème & Chocolate Ganache More Info Cream Puff with Pastry Crème & Chocolate Ganache Ingredients Pate a Choux 1pint water, milk, or combination 8 oz butter, cut into pieces 1 tsp salt 1 tsp sugar 12 oz bread flour 4 to 6 eggs, as needed DirectionsCombine the water, butter, salt and sugar in a saucepan and bring to a rolling boil. Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan. Transfer the mixture to the bowl of an electric mixer. Using the paddle attachment on high-speed, beat in the eggs one or two at a time, fully incorporating them and scraping down the sides of the bowl after each addition. Check the appearance and consistency after each addition. When the dough is a medium-stiff paste and has a shiny appearance, stop adding eggs. Fill a pasty bag and pipe out dough as desired onto a parchment-lined sheet pan. Bake in a 380˚ F oven, until the structure has been formed and a little color has developed. Reduce the temperature to 325˚ F and bake until almost all the moisture has evaporated from the Pate a choux and it has a golden brown color. Pastry Cream More Info Pastry Cream Ingredients2 lb milk 8 oz sugar 3 oz cornstarch 6 to 8 eggs, as needed1 tbsp vanilla extract 3 oz butter Directions Combine the milk with half of the sugar in a saucepan and bring to a boil. Combine the remaining sugar with the cornstarch, the eggs and mix until smooth. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly. Remove from the heat and stir in the vanilla and butter. Transfer to a clean container, place a piece of plastic wrap directly on the pastry cream and let cool. The pastry cream is ready to use now or it may be thoroughly cooled and stored for later use. Ganache for Glazing More Info Ganache for Glazing Ingredients1.5 lb bittersweet chocolate 1 lb heavy cream 2 oz corn syrup DirectionsFinely chop the chocolate and place in a stainless-steel bowl.Heat the cream and corn syrup to a boil and pour over the chocolate. Gently stir the mixture until all the chocolate has melted and the mixture is completely smooth.