Award Winning Onsite Dining Featuring the Best Brunch in Connecticut


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A Few of our Favorite Things

Water'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!

Pan Blackened Sea Scallops
Asian Marinated Beef Tenderloin Skewers
Sweet Potato Gnocchi

BBQ Potato Salad

Little Neck Clams
in White Win Garlic Broth
Orange Cranberry Sauce
Shredded Hashbrown Nests

Pumpkin Bread
Chocolate Fondue


Little Neck Clams in White Wine Garlic Broth
This fresh seafood dish features the flavors of the ocean complimented with an elegant white wine garlic broth.

Ingredients for Little Neck Clams in White Wine Garlic BrothGarlic Clam
12 littleneck clams washed in cold water
2 cloves of garlic, sliced
1 shallot, diced
¼ cup of chopped Italian parsley (flat leaf)
2 Tbsp. unsalted butter
1 cup white wine
1 cup clam juice
2 Tbsp. olive oil
1 pinch crushed red pepper

Preparation for Little Neck Clams in White Wine Garlic Broth
In sauté pan on medium high heat, put olive oil, garlic and shallots. Cook until the garlic and shallots are translucent. Add clams and deglaze with white wine and clam juice. Cook until clams open and add butter, parsley and crushed red pepper. Serve with crusty bread for dipping.

Pan Blackened Sea Scallops
Garlic Clam Give your next meal a spicy kick from the ocean with our chef's Pan-Blackened Sea Scallops. This simple recipe comes together in just a few minutes.

Ingredients for Pan Blackened Sea Scallops
3 large dry sea scallops
Cajun seasoning
1 tbsp. canola oil
Baby frisée
2 roma tomatoes
1 tbsp. olive oil
¼ diced red bell pepper
¼ diced red onion
2 scallions
1 lime
1 sprig cilantro

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.

Asian Marinated Beef Tenderloin Skewers
Asian Marinated Beef Tenderloin Skewers Give your next meal a spicy kick from the ocean with our chef's Pan-Blackened Sea Scallops. This simple recipe comes together in just a few minutes.

Ingredients for Asian Marinated Beef Tenderloin Skewers
4 oz beef tenderloin, cut into two pieces
2 pieces green, red and yellow pepper, each; cut into 1" by 1" squares
1 red onion, cut into 1" square
3 tbs. sweet soy sauce
Pinch of hot smoked paprika
2 cherry tomatoes
Garlic oil*
Skewers (7 inches)

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.

Pumpkin Bread
Pumpkin Bread Set your table with this festive taste of the holidays. Our rich pumpkin bread is perfect for dessert, breakfast or an anytime snack.

Ingredients for Pumpkin Bread
1 ½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. grated nutmeg
⅛ tsp. ground allspice
¼ tsp. salt
1 cup canned pumpkin puree
½ cup granulated sugar
½ cup packed brown sugar
2 eggs
2 tbsp. vegetable oil
¾ cup plus 2 tbsp. buttermilk

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.

Orange Cranberry Sauce
Orange Cranberry Sauce A holiday staple direct from our Chef – this flavorful sauce beats your garden-variety canned version, each and every time.

Ingredients for Orange Cranberry Sauce
16oz Fresh Cranberries
Zest of one orange
¾ cup of sugar
½ cinnamon stick

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.

Sweet Potato Gnocchi
Sweet Potato Gnocchi A holiday staple direct from our Chef – this flavorful sauce beats your garden-variety canned version, each and every time.

Ingredients for Sweet Potato Gnocchi
1 lb sweet potato
1 lb russet potato
1 large egg
7 oz flour
3 ½ oz butter
3 oz parmesan
Olive oil to taste

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.

Chocolate Fondue
Chocolate FondueThis luxurious chocolate fondue puts the "wow" in any party.

Ingredients for Chocolate Fondue
6 oz semisweet chocolate, chopped
3 tbsp butter, room temperature and cut into pieces
½ cup heavy whipping cream
¼ cup whole milk
2 tbsp light brown sugar
1 tbsp liqueur, optional

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.

Shredded Hashbrown Nests
Shredded Hashbrown NestsHere’s a really cute and fun breakfast item to make for Easter that can be totally customized: shredded hashbrown nests!

Ingredients for Shredded Hashbrown Nests
3 ½ cup potatoes, shredded
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/4 cup per vegetable of choice
3/4 cup cooked and diced ham, sausage, or bacon
Shredded cheddar
Chopped parsley or spinach for garnish, optional

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.

BBQ Potato Salad
Shredded Hashbrown Nests

Ingredients for BBQ Potato Salad
6 white potatoes
2 sweet potatoes
1 cup red bell pepper, diced
1 cup red onion, diced
½ cup mayonnaise
½ cup barbecue sauce
2 pieces of bacon, cooked and chopped
Dash of garlic salt
Sea salt to taste

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.


Water's Edge Resort and Spa

1525 Boston Post Road, Westbrook, Connecticut 06498, United States

Resort: home(860) 399-5901, Reservations: work(800) 222-5901, Fax: (860) 399-8644

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