More “Perfect Meal” recipes

from Jess Owen, of Ocean Crest Resort:

Course 1:

Cheddar Apple Kisses

Ingredients

1 1/2 cup flour

2 cups grated Cheddar cheese

1/2 cup (1stick) butter, softened

1 medium apple, cored and cut into 1/2 inch chunks

1/4 tsp cinnamon

1/4 tsp ground ginger

zest from 1 orange

1/2 cup maple syrup

Preparation

Preheat oven to 400 degrees.

In a large bowl, knead flour, cheese and butter until soft dough 

forms. Or place flour and butter in the work bowl of a food 

processor and pulse 10 times. Add cheese and process until mixture 

forms one ball and rolls around the center post.

In a small bowl toss apples with cinnamon, ginger and orange 

zest.

mix apple mixture into dough mixture until distributed evenly.

Divide dough into equal portions (about 1 tablespoon each) roll 

into balls, and place on a parchment lined cookie sheet.

Bake for 12 minutes.

Remove from oven and drizzle each apple kiss with maple syrup. It 

will soak in. Continue until all syrup is used. Return mounds to 

oven and continue to bake until they are golden brown, about 5 to 

7 minutes.

Serve warm from the oven.

Course 2:

Butternut Squash and Honey Soup

Ingredients

2 tablespoon butter

2 large carrots, chopped

2 celery stalks, chopped

1 large onion, chopped

2 pounds butternut squash, seeded, chopped (about 6 cups)

6 cups water

6 teaspoon chicken base

5 whole cloves

2 cups whipping cream

2 tablespoons honey

1 teaspoon salt or to taste

Freshly ground black pepper to taste

Pure maple syrup to taste

Preparation

Melt butter in Dutch oven over medium-high heat. Add carrots, 

celery and onion; sauté until tender, about 8 minutes.

Add butternut squash, water, chicken base and cloves. Cover and 

simmer until squash is very tender, about 25 minutes.

Discard cloves. Puree soup in batches in blender (Warning! Hot 

liquids create steam which will blow the top off the blender! Be 

sure to remove the plastic center from the lid and hold blender 

lid down using a damp cloth covering the center hole!  

Alternately, an immersion blender can be used in the Dutch 

oven.).

Return to Dutch oven. Stir in 1/2 cup cream and honey. Bring to 

simmer. Season to taste with salt and pepper.

Whip remaining 1 1/2 cups heavy cream.  Add pure maple syrup to 

taste and mix until incorporated.

Add a dollop of Maple Cream decoratively into each bowl of soup 

for an elegant presentation.

Course 5:

Venison Medallions with Blackberry Sauce

Ingredients

1 tbsp olive oil

1 pound venison tenderloin sliced into medallions,

1 tbsp balsamic vinegar

5 ounces beef stock

2 tbsp red currant jelly

1 clove garlic , crushed or grated with a ribbon grater

3 ounces (by weight, not liquid measure) fresh or frozen 

blackberries

Preparation

Heat the oil in a frying pan, cook the venison for 5 mins, then 

turn over and cook for 3-5 mins more, depending on how rare you 

like it and the thickness of the meat. Lift the meat from the pan 

and set aside to rest.

Add the balsamic vinegar to the pan, then pour in the stock, 

redcurrant jelly and garlic. Stir over quite a high heat to blend 

everything together, then add the blackberries and carry on 

cooking until they soften.

White Chocolate Whipped Potatoes

Ingredients

3 pounds Yukon Gold potatoes, peeled

1 ½ ounces white chocolate, chopped or chips

¾ teaspoon kosher salt

6 dashes Tabasco sauce

1 ½ cups heavy cream

Preparation

Place the potatoes in a large pot, cover with cool water to a 

depth of 2 inches, and bring to a simmer over high heat. Reduce 

the heat and simmer until tender when pierced with a fork, about 

25 minutes. Drain in a colander set in the sink and return the 

potatoes to the pan.

Add the white chocolate to the still-hot potatoes; stir until the 

white chocolate starts to melt. Stir in the salt and Tabasco.

Use an electric mixer at medium-low speed to mash the potatoes 

slightly. Pour in the heavy cream and continue mixing until 

creamy, about 1 minute.

Plate the Venison Medallions and White Chocolate Whipped Potatoes, 

drizzle medallions with blackberry sauce and serve.