Caspian LakE

Rustic Blueberry Tart with Goat Cheese and Kingdom Creamery Maple on Snow ice cream

  • 1 lb butter unsalted

  • 4C Flour

  • 1C cold sour cream

  • 4 to 5C Blueberries

  • 3 to 4 tbsp Maple syrup

  • 2 tbsp goat cheese

  • 1 egg yolk

  • 3 tbsp heavy cream

  • Coarse salt

  • 2 to 3 Sage leaves chiffonade style

  • Kingdom Creamery Maple on Snow Ice Cream

Chop the butter into small pea size pieces, add the flour, and stir in the sour cream very lightly. Kneed into a ball. Roll out dough to ¼” thickness and place on a cookie sheet. Add 4 to 5 C of blueberries onto middle of pastry, leaving a good size edge to roll up and over sides. Incorporate a chiffonade of sage leaves through the blueberries. Drizzle the maple syrup over the berries, then place dollops of goat cheese around top of the berries. Lightly flatten berry mixture so you can fold edge of pastry up and over berry mixture, leaving a 3” opening in the middle of the tart. Brush the pastry with a wash of egg yolk & heavy cream. Sprinkle pastry wash liberally with coarse salt. Place in freezer for 1 to 1 ½ hours. When wood burning oven has finished cooking main course, place the tart in the oven as temperature is lowering. Tart will cook while dinner is being eaten, for approximately 45 minutes. Check periodically and turn as needed, so that the pastry is browning uniformly. Serve while hot with a scoop of Kingdom Creamery Maple on Snow ice cream.

Wild caught Salmon Filets with Maple Glaze

  • 8 Generous 8-10 ounce filets of Wild Caught Salmon

  • 1 large piece peeled fresh ginger

  • 1 head of garlic

  • ½C good Maple Syrup

  • ½C dark brown sugar

  • ¼C roasted sesame oil

  • 1C low sodium soy sauce


In a Vitamix or blender combine 1 L piece of peeled fresh ginger, 1 head of garlic, ½ C of good Maple syrup, ½ C dark brown organic sugar, ¼ C roasted sesame oil, 1 C low sodium soy sauce and blend until combined. Pour mixture over filets and let marinade 3 to 5 hours. Remove filets from marinade and arrange on a cooking tray, pour some remaining marinade over salmon enough to generously cover bottom of cooking tray. Place salmon in an 1100-degree wood oven and rotate pan as it caramelizes. Should be caramelized and cooked to medium in 7 to 8 minutes. Remove to a warm serving platter and serve.

Local Kielbasa with spicy pickles

  • 1 Large ring of Kielbasa

  • 1 jar Hot & Spicy pickles

Take ring of kielbasa (preferable organic) with no sulfites and cut into 1” thick circles. Put on a tray and place in the wood oven once the oven is very hot. Cook until edges are nicely browned, move slices to a serving platter and add a slice of pickle and toothpick. Serve with assorted mustards.

Quinoa Vegetable Salad

  • 2C Quinoa

  • 1 large bunch Cilantro

  • 2 bunches Scallions

  • 2 red peppers

  • 2 15oz cans black beans

  • 2 tsp salt

  • 2 tsp cumin

  • 1/3C olive oil

  • 2/3C red wine vinegar

  • 3 tsp oregano

In a large bowl fold, the Quinoa into 4 cups of boiling water until water is gone then refrigerate to chill. In another bowl combine chopped Cilantro, scallions and red peppers and add to the quinoa. Next add 2 cans drained black beans, salt, cumin, olive oil, red wine vinegar, and oregano. Mix everything together and serve cold.

Caprese Salad of Local Buffalo Mozzarella and Heirloom tomatoes

  • 6 Heirloom tomatoes (use assorted colors when available)

  • 3 balls of Mozzarella

  • 2C basil leaves intact

  • Sprinkle of course Sea salt

  • Sprinkle of course ground black pepper

  • Drizzle of Virgin Olive Oil

  • Drizzle of Balsamic vinegar

  • Drizzle Balsamic glaze

On a serving platter arrange thickly sliced tomatoes, sprinkle liberally with course salt. Drain mozzarella and pat dry. Slice ball into ¼” thick slices. Assemble layering a slice of tomato with a slice of mozzarella and a fresh basil leaf then repeat, covering platter. Drizzle with balsamic vinegar and olive oil to taste. Lastly drizzle the top with Balsamic glaze. Decorate the platter with additional basil leaves, add fresh ground pepper and serve.

Grilled Romaine Caesar with Fried Capers

  • 4 Heads of Organic Romaine hearts

  • 3 Large cloves garlic peeled

  • 1 small can anchovies

  • ½ tbsp course sea salt

  • ¾ tbsp Worcestershire sauce

  • 6 dashes of Tabasco

  • Juice of 1 Lemon

  • ¼C red wine vinegar

  • 1 Whole egg

  • 1 ½ T Dijon mustard

  • 2C coarsely grated Parmesan cheese

  • ¾C Capers

  • ¾C Olive oil

  • 2 tbsp oil

In a Vitamix or blender combine for 1 minute the peeled garlic, anchovies, sea salt, Worcestershire sauce, Tabasco sauce, lemon juice, red wine vinegar, whole egg, and Dijon mustard. Drizzle ¾ C olive oil into mixture while pulsing to a good consistency and set aside. Heat 2 tbsp of olive oil in a frying pan, once oil is hot add drained capers and saute until they become crisp.

Split Romaine heads in half, assemble heart side up on a cooking tray, place in wood burning oven until edges are slightly charred and browning across top of heart, flip and repeat browning on second side. Place browned Romaine cut side up on a serving tray, then drizzle generously with dressing mixture and liberally layer the grated parmesan cheese on top. Lastly sprinkle the fried capers over entire surface and serve.

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Grilled Jalapeno Peppers filled with Cabot Cheese

  • 1 dozen Jalapeno peppers

  • 1 small block Cabot clothbound cheddar cheese

  • 1 lb of local bacon

  • Toothpicks

Split Jalapeno’s in half & clean out seeds. Fill the Jalapeno half with a rectangular piece of Cabot cloth-bound cheddar cheese enough to fill the opening. Wrap the pepper and cheese with local organic bacon and secure with a toothpick, then place in a hot pizza oven until bacon is cooked and cheese is bubbling. Arrange on a platter, remove toothpicks and serve.

Crostini with local Baguette & tomatoes

  • 1 Large Baguette

  • 2 lb local Heirloom cherry tomatoes assorted colors

  • 3-4 Garlic cloves minced

  • 12 oz Goat Cheese

  • 1 tbsp good quality Olive Oil

  • 3 tbsp Course Sea Salt

  • 5 tbsp Basil Chiffonade

Slice baguette into ½” thick slices. Assemble baguette slices on a cooking tray, then brush one side of crostini with olive oil and rub with a garlic clove. Put tray in wood burning oven, watching it closely until nicely browned, then flip and repeat, browning on second side. Using a good quality spreadable goat cheese, spread each crostini with a thick layer of goat cheese. In a bowl, combine chopped assorted colored tomatoes, minced garlic, olive oil, basil chiffonade, course sea salt. Set mixture aside for 1 hour to marinate. Assemble just before serving. Cover top of each crostini with the tomato mixture and serve.