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A Few of our Favorite ThingsWater's Edge Resort and Spa is excited to pass along a few of our Chef's very favorite in-house recipes. Each tasty dish and decadent dessert is sure to please with vibrant flavor profiles and major wow factor. You're the shining star of any dinner party, potluck feast, or social gathering. We guarantee it. Please check back regularly as we will be adding a brand-new recipe each and every month. Happy cooking!
Ingredients for Little Neck Clams in White Wine Garlic Broth
Preparation for Little Neck Clams in White Wine Garlic Broth
Ingredients for Pan Blackened Sea Scallops
Lightly coat scallops on one side with Cajun seasoning. Add 1 tbsp. olive oil to a sauté pan on medium high heat. Sear the scallops 2 minutes on the seasoned side and 2 minutes on the other side.
Dice the roma tomatoes, red peppers, red onion, scallion, and cilantro and mix together with the juice of half a lime and 1 tbsp. olive oil. Season with salt and pepper to taste.
Ingredients for Asian Marinated Beef Tenderloin Skewers
Marinate the beef tenderloin chunks with sweet soy sauce, paprika and garlic oil. Skewer beef, cherry tomato, peppers and onions on the skewer. Place on a hot grill and cook to medium rare. Serve.
*Make your own garlic oil by poaching peeled garlic in neutral flavored oil, such as Canola.
Ingredients for Pumpkin Bread
Preheat oven to 350 degrees. Grease a 8 ½" x 4 ½" loaf pan with butter or shorterning.
Sift together all the dry ingredients. In a large bowl, whisk together the pumpkin and sugars until well combined. Add eggs and oil and mix well. Alternately, add half each of the flour mixture and the buttermilk, mixing just until combined.
Pour into prepared loaf pan and smooth top if necessary. Bake for 50-60 minutes or until a toothpick inserted into the middle of the bread comes out clean. Cool for 20 minutes, then remove from pan and wrap in plastic.
Makes one 8 ½" x 4 ½" loaf.
Ingredients for Orange Cranberry Sauce
Put the ingredients in a sauce pan and heat. Simmer until the cranberries burst and thicken - for about 10-15 minutes. Cool and refrigerate. Remove the cinnamon stick.
You can also add gelatin which will enable you to mold the cranberry sauce and make it easy to slice - this step is optional.
Ingredients for Sweet Potato Gnocchi
Bake the potatoes until cooked through and then let the cool enough to handle. Remove the potato skins and push the potatoes through a ricer. Season to taste and then add the egg and flour
Take a little time to form smooth, slightly sticky dough, and then roll out the dough onto a clean floured surface. Divide the mixture into eight pieces and roll each piece into a sausage shape about ½ inch thick and ¾ inch long. Roll with flour.
Set aside for a few hours. When you're ready to cook the gnocchi, bring salted water to a boil, add the gnocchi and a little olive oil. When the gnocchi float to the surface, they are ready. Drain and toss with butter and fresh sage or the sauce of your choice.
Ingredients for Chocolate Fondue
Place chocolate and butter in a heat-proof bowl. Place the cream, milk and sugar in a small saucepan and bring to a simmer. Pour the dairy mixture into the bowl with the chocolate and let stand for a few minutes, then whisk until smooth.
Whisk in liqueur, if using.
Place in the top of a fondue pot and serve with strawberries, marshmallows, chunks of cake, cookies, etc.
Ingredients for Shredded Hashbrown Nests
Preheat oven to 400 degrees F. In a large bowl, toss together potatoes, 1/4 cup oil or butter, salt, and pepper. Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin. Press the mixture into the bottom and up the sides of each cup. Bake until golden brown, about 30 to 35 minutes. Remove the nests from the oven and allow them to cool. Reduce oven temp to 375 degrees F.
In a separate bowl, whisk together eggs and milk. Heat a large, nonstick sauté pan over medium-high heat. Add the remaining oil or butter to the pan. Add veggies and sauté until soft. Add the meat of choice and cook until heated through. Add egg mixture and scramble, season with salt and pepper to taste.
Remove potato nests from muffin tin and place on cookie sheet. Fill each cup with egg mixture, top with a sprinkling of the cheese, and place the nests in oven at 375 degrees F until the cheese is melted, about 2 to 3 minutes. Garnish and add drizzling of sauce if desired.
Ingredients for BBQ Potato Salad
Boil peeled white and sweet potatoes until just tender. Drain and cool. Cook bacon, drain and cool. When the potatoes are cool to handle, cube into 1 inch pieces and place in a large bowl. Add diced bell pepper, red onion and bacon. Add salt and garlic to taste. To the potato mixture, add mayonnaise and barbecue sauce and combine well (don't over o it, you are making potato salad not mashed potatoes). Serve in a festive bowl.