Recipes
Enjoy some of our seasonal recipes:
Dungeness Crab Cakes
serves 4 as main entree or 10-12 for appetizer
24 oz cooked Dungeness crab
3/4 cup breadcrumbs
3 or 4 large eggs
1/3 cup sour cream
1 1/2 Tablespoon chopped cilantro
2 roasted, peeled, finely diced poblano chilies
1/4 cup onion, finely diced
1/2 cup sweet red pepper, finely diced
Heat olive oil in fry pan and lightly saute the peppers and onion for about 3 minutes. Combine all ingredients with the crab meat and toss lightly to mix. form into patties by lightly patting into round cookie cutter using 3-inch for entree size or smaller such as 1 inch for appetizer size. Chill off in the refrigerator for at least 30 minutes. Lightly salt each cake and fry off in butter or olive oil. Serve with peach-habanera jelly, sour cream and sliced avocado and a glass of Black Walnut Inn's chardonnay.
Scones:
Our scone recipe is a favorite among guests and we love to tweak it each season to take advantage of fresh local ingredients. Here is our take for fall:
1 pound 12 ounces unbleached all-purpose flour
3 ounces sugar
3 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ginger
31/4 cups cold heavy whipping cream
1/3 cup honey
1 Position your oven racks so that one is in the center and preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
2. Weigh and measure out the dry ingredients into a bowl and stir a few times to mix.
3. In another bowl combine the wet ingredients (cream and honey).
4. Pour the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon. Mix until the ingredients come together, avoid over-mixing as this can cause your scones to be tough.
5. Pour dough onto a floured surface and kneed dough 8 times. Let the dough rest for about 5 minutes.
6. Divide dough into three equal parts and form into disks. Cut dough to form 18-24 scones.
7. Place scones onto baking sheet, leaving 2 inches between the scones. Either brush tops with whipping cream or sprinkle with crystallized sugar.
8. Place the baking sheet on the center rack in the oven, and bake the scones for 20-25 minutes, until the tops are golden brown. (check often after 20 minutes to ensure they don't burn)
9. Remove the baking sheet from the oven, and place on a wire rack to cool for a few minutes. Use a spatula to transfer the scones to your serving dish. Serve fresh out of the oven or at room temperature.
Oregon's Summer Blackberry Bread Pudding
Oregon blackberry's ripen during the late summer and early fall. We enjoy them over ice cream, granola or in our bread pudding recipe. This recipe requires the bread so soak overnight so we have separated instructions out into two days.
8 eggs
2 cups firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 teaspoons vanilla
4 1/2 cups half and half
One loaf of brioche (large from the bakery), cut into 1/2 inch cubes
4 cups fresh black berries
Day 1:
1. Whisk all ingredients (excepts bread and berries) together in a large bowl.
2. Add the bread and gently mix so that the bread is saturated.
3. Place bowl in refrigerator overnight.
Day 2:
1. Position your oven racks so that one is in the center and preheat the oven to 350 degrees. Butter the bottom and sides of a large baking dish.
2. Add blackberries to your bread and egg mixture. Fold them in gently so as not to crush the berries.
3. Spoon the mixture into the prepared dish.
4. Place the baking sheet on the center rack in the oven, and bake the bread pudding for 50-55 minutes, until the top is golden brown and the edges are bubbly.
5. Remove the baking pan from the oven, and place on a wire rack to cool for a few minutes. Serve with a dollop of flavored whipping cream.