The Equinox Golf Resort & Spa
Winter weddings hold a special place in the hearts of those at The Equinox Golf Resort & Spa. This magical time of the year in Manchester, Vermont can offer some of the most gorgeous pictures for the couples. Here, a favorite winter recipe hand-selected by Executive Chef Joseph Stewart.
Pumpkin Salad
1 pumpkin, medium size
¼ cup blended oil
12 oz chestnuts, cooked and peeled
2 cups maple syrup
½ tsp cinnamon
4 oz pancetta, sliced paper thin
1 shallot
1 garlic clove
½ TBSP Dijon mustard
½ cup apple cider vinegar
½ cup spiced cider
½ cup apple cider
1 ½ cups blended oil
1 pound ricotta
½ tsp nutmeg
1 tsp cayenne
1 tsp cinnamon
6 cups pomegranate juice (fresh or store-bought)
2/3 cup granulated sugar
1/3 cup lemon juice
Kosher salt
Ground black pepper
Prepare the pumpkin.
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Preheat oven to 350°F.
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Completely clean and de-skin the pumpkin.
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Cut into 1-inch pieces and toss with oil and salt and pepper.
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Place on a parchment paper-lined sheet pan and bake at 350°F for 20 minutes.
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Remove from oven and cool completely.
Prepare the candied chestnuts.
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Preheat oven to 250°F.
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In a saucepan, heat the maple syrup to a boil and add cinnamon.
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Once reduced by 1/3, add the chestnuts and cook for 5 minutes.
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Strain the excess syrup and place the chestnuts on the lined sheet pan.
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Put into the oven and bake at 250°F for 15 minutes.
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Let cool.
Prepare the crisp pancetta.
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Preheat oven to 350°F.
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Place the slices of pancetta between two silicon mats on a large sheet pan.
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Bake at 350°F for approximately 9 minutes, or until crisp.
Prepare the whipped spiced ricotta.
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Place ricotta, nutmeg, cayenne and cinnamon into a stainless-steel bowl and whip until fully incorporated.
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Add kosher salt and ground black pepper to taste.
Prepare the pomegranate molasses.
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In a heavy-bottom saucepan, pour pomegranate juice, sugar and lemon juice and place over medium heat.
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Bring to a boil and then reduce to low heat.
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Simmer for approximately an hour. Stir occasionally so it doesn’t caramelize on the bottom.
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After about 50 minutes, start to check on the thickness of the reduced sauce. If you dip a spoon into the molasses, it should be nappe, or coat the back of the spoon. Once it does, it is done.
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Remove from heat and let cool completely before jarring.
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Can be stored in an airtight jar in your refrigerator for up to a month.
Plate the pumpkin, top with chestnuts, pancetta and whipped spiced ricotta, and drizzle with pomegranate molasses.
Kempinski Palace Portorož Istria Slovenia
The persimmon fruit, known as "kaki" in the Slovenian Istrian region, holds a special place in the local culinary tradition during the autumn and winter months when they ripen to perfection. These vibrant, orange fruits grow in the mild Mediterranean climate of Istria, and their sweet and slightly tangy flavor is a beloved seasonal delight. Whether fresh, dried, or as part of a delicious dish, persimmons are a true taste of the region's charm and flavors, making them a must-try for anyone exploring the gastronomic delights of Slovenian Istria. The talented chefs at Kempinski Palace Portorož Istria Slovenia have perfected the art of combining persimmons with seafood, adding their special twist to traditional recipes. This soup offers a taste of the destination in the winter, making it an ideal choice for those wanting to experience the local flavors during this season.
Persimmon Soup with Prawns
3 1/3 pounds ripe persimmons
1 pound carrots
1 egg
Panko breadcrumbs
Ginger
Chili oil
Salt
¼ pound prawns
Directions
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Clean the persimmons of skin and seeds. Taste each one individually to make sure they are ripe, as the whole soup will be ruined if only one of them is not ripe.
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Juice the carrots.
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To the persimmons, add chili oil and ginger to your taste, considering that some spiciness makes the soup taste better.
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Warm the persimmons and carrot juice in a saucepan, using an immersion blender to mix the ingredients.
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Add a pinch of salt to the soup.
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Clean the prawns, coat them in the panko breadcrumbs and fry them.
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Place the prawns into a bowl and pour the soup over them.
Stein Eriksen Lodge
Stein Eriksen Lodge, in Park City, Utah, is famous for its Norwegian-inspired design and history. The lodge is named after Norwegian Olympic champion skier Stein Eriksen. The Norwegian connection continues beyond the name: the lodge is renowned for comforting Norwegian-inspired menu items, such as Stein's red greens salad with goat cheese and cinnamon brioche fig-pinot noir vinaigrette. Additionally, the menu features multiple soup options prepared by Swiss-trained Chef Alex Brazerol.
Wedding Butternut Squash Soup
¼ cup avocado oil
4 lbs butternut squash (about 2 medium squash)
1 medium yellow onion, small dice
2 cloves garlic, chopped
1 small orange
¼ tsp fresh thyme
1 tsp kosher salt
½ tsp white pepper
¼ tsp ginger powder
3-4 cups low sodium vegetable stock
¼ cup cream
1 TBSP sour cream
¼ cup toasted pumpkin seeds (375°F, 6 – 8 minutes)
1 tsp chives, chopped
Directions
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Preheat oven to 325°F.
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Cut squash in half, remove seeds.
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Brush avocado oil onto skin and cut sides (reserve half of the oil).
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Place squash, cut side down, on a sheet pan and bake at 325°F until tender (about 60 – 90 minutes). Remove from oven.
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When cool enough to handle, use a kitchen spoon to remove the squash from the skin.
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Cut the orange in half; chop one half, juice the other half.
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Heat an 8 quart thick saucepan on the stove. Add reserved avocado oil and heat to medium/high.
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Sauté onions until tender, about 4 – 6 minutes.
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Add garlic and sauté 1 – 2 minutes, being careful to not brown or burn the garlic.
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Add orange juice and chopped orange; stir.
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Add squash and 3 cups vegetable stock; stir.
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Bring to a simmer; let cook for 25 – 30 minutes at a low simmer.
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Add thyme, salt and pepper.
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Add ginger to taste.
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Puree in a blender in 2 – 3 batches, or with a wand blender until smooth.
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Adjust seasoning, hold warm.
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Whip cream and sour cream until stiff.
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Pour soup into bowls. Top with a dollop of cream and sprinkle with chives and pumpkin seeds.
Turtle Bay Resort
After saying, "I do" at Turtle Bay Resort, on the North Shore of Oahu in Hawaii, begin your journey with a symphony of flavors featuring Hawaii seasonal ingredients like turmeric, pomegranate, carrots and leeks married together in the Kuilima Farms Eggplant Miso-Yaki appetizer.
Eggplant Miso-Yaki
Japanese eggplant
1.5 TBSP Miso Marinade (recipe below)
1 oz Labneh (recipe below)
2 oz Turmeric-Carrot Puree (recipe below)
2 tsp pomegranate seeds
2 pieces watercress (2.5 inches long)
Miso Marinade
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¼ cup white miso paste
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1 oz mirin
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½ oz sake
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1 oz sugar
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2 tsp soy sauce
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Combine and mix all ingredients until smooth and sugar has been dissolved.
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Labneh
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1 qt Greek yogurt, strained
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3 cloves garlic, grated
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Zest of 3 lemons
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Juice of 3 lemons
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Salt, to taste
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Black pepper, to taste
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With a cheese cloth or strainer, strain as much liquid from the yogurt; preferably, let strain for 24 hours.
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Mix the strained yogurt with lemon juice, lemon zest and garlic.
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Season with salt and pepper to taste.
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Turmeric-Carrot Puree
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1 lb carrots, cleaned, peeled and chopped to large dice
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1 oz vegetable stock
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½ tsp ground turmeric
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Salt, to taste
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Steam or boil the carrots until soft, about 20 minutes. Strain.
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In a food processor or blender, puree the carrots with vegetable stock until smooth.
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Season with turmeric and salt as needed.
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To make the dish:
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Split a Japanese eggplant and grill or pan fry until 70% cooked.
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Add Miso Marinade to eggplant and broil until the miso begins to caramelize.
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Serve with Labneh and Turmeric-Carrot Puree.
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