ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Cape Cod Pasta with Scallops
Liberty Tree Tavern --
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled
In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly. Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.
Note: Vegetables will remain crispy and can be sautéed separately ahead of time if a softer vegetable is desired.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Strawberry Viniagrette
The Liberty Tree Tavern,
17 OZ Strawberry Vinegar
1 1/2 OZ Salt
8 OZ Sugar, Granulated
4 OZ Strawberry Melba
4 OZ Dijon Mustard
Dash Tabasco Sauce
Dash White Pepper
2 QT./64 OZ Salad Oil
8 OZ Water
Place strawberry vinegar, salt, sugar, melba, mustard, tabasco, and white pepper in storage container. Using hand held blender, blend ingredients well. Add oil in four parts blending thoroughly after each fourth. Add water and blend one last time.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Philadelphia Pepper Pot Soup
Liberty Tree Tavern
1 tb Margarine
1/3 c Diced onions
2 tb Finely diced leeks or green
1/2 c Celery cut into 1/2" pieces
1/4 c Diced ham
6 c Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 c Green pepper, cut into 1/2"
1 cn 16 oz. tomatoes, diced
2 ts Salt
4 oz Tripe, cooked and julienned
1 c Cooke rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. Makes 9 Cups
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Flank Steak Marinade -
Liberty Tree Tavern
Serves 6
4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance. Roast steak off in 350' oven for about 15 minutes. Steak will be cooked medium.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Honey Butter
1# butter softened
5 tablespoons of honey
1/2 teaspoon of powdered sugar
Method: let butter soften at room temp, once soft mix with the other ingredients till combined. And return to refrig .
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Apple Butter
( yield one pint)
4 apples medium size
1/2 quart of water
1 1/2 cups of apple cider
3/4 cup of sugar
1/4 teaspoon of ground cinnamon
1/4 teaspoon of allspice
1/4 teaspoon of ground cloves
Method: wash, core and dice the apples, cover with the water and boil till apples are soft. Press apples thru a sieve to remove the skins. Bring the cider to boiling and then add the apple pulp and sugar. cook until mixture thickens stirring to prevent scorching. Stir in the spices and cook until apple butter is thick enough for spreading.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Country Wedding Soup
Ingredients:
6 cups chicken broth
½ cup carrots, cut in ½ inch dice
½ cup celery, cut in ½ inch dice
½ cup onion, cut in ½ inch dice
½ cup tomatoes, fresh, seeded and diced
1 clove garlic, chopped
2 cups red leaf lettuce, roughly chopped
½ cup smoked ham, cut in ½ inch dice
¼ cup scallions, chopped
1½ cups white rice, cooked
salt
pepper
16 turkey meatball (recipe below)
Instructions:
In a 4 quart soup pot, add chicken broth, carrots, celery, onion, tomatoes, and garlic. Bring to a boil and simmer 20 minutes until vegetables are tender but not mushy. Add lettuce, ham, scallions, and rice. Season with salt and pepper to taste. Add turkey meatballs. Serve immediate
Turkey Meatballs Ingredients:
½ pound turkey meat, ground
2 tablespoons onion, finely diced
1/8 teaspoon garlic powder
¼ cup bread crumbs, unseasoned
1/8 teaspoon salt
1/8 teaspoon pepper
Instructions:
Preheat oven to 350 degrees. Combine all ingredients in s small bowl and mix well. Form into ½ inch meatballs and place on a greased baking sheet. Bake for 10 to 12 minutes until firm and fully cooked. Remove from oven and add to soup.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
WHIPPED BUTTERNUT SQUASH
( Liberty Tree Tavern December '96; (6 servings)
6 c butternut squash, peeled 1/2 inch diced
1 quart water
1 t salt
1/4 t white pepper
4 T butter
1/4 t garlic powder
1/2 c maple syrup
Bring water to boil in a 2 q saucepan. Add butternut squash and cook for 10 minutes or until soft. Drain water, add salt, white pepper, garlic powder, butter and maple syrup. Whip with a hand mixer until smooth. Keep warm for serving. NOTE: Drain water completely from squash and let set for 3 minutes.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Caramel Apple Pie
Liberty Tree Tavern, Magic Kingdom
Yield: 1 portion
6oz. Apple Filling
3oz. Shortbread crust (below)
4oz. Vanilla Ice Cream
1/4t. Powdered sugar
1oz. Carmel sauce (below)
Method:
Portion Short crust into 3oz. balls, then roll out to 1/8-inch thickness and put in small tins. Fill crust with 6oz. Apple filling, fold crust edges over apples in random a manner. Bake at 350 for 15 minutes. Keep pie warm in warmer. At time of service plate on star plate, dust with powdered sugar, then top with caramel sauce and serve with ice cream.
Shortbread crust
Yield: 3 pounds
1# Butter
6oz. Sugar
1/4t salt
4oz. Eggs
1.5# Flour
Method:
Cream butter, sugar, and salt together in mixer. Add eggs gradually until incorporated. Finally add flour to mixture and make dough. Remove dough and refrigerate.
Carmel sauce
Yield: 1.5 pounds
1# Sugar
1/4qt. Heavy cream
0.5oz. water
Method:
Add water and sugar it a pot and carmelize sugar to a golden brown. Add cream into carmelized sugar at lowered heat (gradually) until smooth. Cool.
ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº ºoº
Lemon Strawberry Trifle
Liberty Tree Tavern, Magic Kingdom
3 oz. Lemon Curd (below)
3 oz. Fresh Sliced Strawberry
3 oz. Lemon Pound Cake cut into ½ inch squares (below)
1oz. Whipped Cream
In the Liberty Tree Mug. Place 1 ½ oz. of Lemon Curd on the bottom of the mug. Then place 1 ½ oz. of strawberries on the lemon curd. Now place the pound cake on the strawberries. Repeat the whole process one more time and finish with a final layer of lemon curd. Garnish with whipped cream and 2 strawberry slices.
Lemon Curd
12 Each Large Eggs
½ cup Orange Juice
1/2 cup Fresh Lemon Juice
3 cups Sugar
16 TBSP. Butter
1 qt. Whipping cream
In a medium sauce pan, whisk together the eggs, sugar, lemon juice and orange juice until blended. Cook over medium heat, whisking constantly until the mixture just comes to a boil. The mixture will thicken. Remove from heat and immediately pour through a strainer to remove any lumps. Cut the butter into small pieces and whisk into mixture until the butter has melted. The lemon curd will continue to thicken as it cools. When mixture is cooled fold in whipped cream. When finished cover, label, date, and refrigerate.
Lemon Pound Cake
5 ½ cup Cold Water
6 ea. Whole eggs
6 ea. Egg yolks
¾ cup oil
1 box Yellow Cake Mix
1 Grated Lemon
3 Tbsp. Lemon extract
Mix ¾’s of the water, oil, lemon rind, and lemon extract together. Add eggs to the above mixture. Add the remaining water. Beat until fluffy. Bake in 350 degree DECK oven for 1.5 hrs.
