It has been a great winter for snow at the Bernerhof Inn! With such beautiful weather these past few days though it has been melting fast! See you later Snow!
This week’s recipe is inspired by our upcoming April in Paris cooking class. You can see all our upcoming classes and register for a class here, or view more recipes.
Sweet Pea Soup w/ Bacon Lardons and Crème Fraiche
By Chef Steffani Adaska, Director – Taste of Mountains Cooking School
Serves: 6
A heavenly chilled Spring Soup made with garden fresh sweet peas, leeks, bacon drippings, fresh rosemary, vegetable broth and a touch of cream, garnished with Bacon Lardons & Crème Fraiche.
6 slices of thick bacon, sliced into 1” lardons
2 medium leeks, white and tender green only, cleaned & thoroughly, thinly sliced
1 garlic clove, minced
5 cups vegetable stock or low-sodium broth
1 sprig of fresh rosemary
Salt and freshly ground pepper
1/2 pound sugar snap peas, thinly sliced
2 pounds, fresh peas, shelled (or two 10-ounce boxes frozen baby peas)
1/3 cup heavy cream
1/3 Cup crème fraiche
1 tablespoon minced shallot
1/4 cup flat-leaf parsley leaves, sliced thinly
1. In a medium stockpot over medium-high heat, render bacon until browned and crisp, about 5 minutes. Transfer bacon to paper towel lined plate. Reserve for later.
2. Pour off all but 2 Tablespoons of bacon fat. Reduce heat to medium-low.
3. Add the leeks, garlic and rosemary sprig over medium-low heat, stirring occasionally, until softened (do not brown), about 6-7 minutes. Add vegetable broth and season with salt and pepper. Simmer about 15 minutes to marry flavors. Remove rosemary sprig.
4. Add the sugar snaps and the fresh (or frozen baby) peas, cook 3 minutes.
Remove to a blender and puree until smooth. Strain. Cool soup in a large bowl set in a larger bowl of ice water to cool. Add heavy cream.
1. Once soup is chilled, taste for seasoning. Add more salt or pepper if needed.
2. In a small bowl, mix crème fraiche with minced shallot. Season with salt and pepper.
3. Ladle chilled soup into chilled bowls. Add a dollup of crème fraiche mixture to soup. Garnish with parsley and reserved bacon lardons. Serve.
Chef’s Note: The soup can be refrigerated for up to 3 days.
Spring is here! If you are having trouble believing that because of the weather, head over to A Taste of the Mountains Cooking School for our next class:
Saturday April 6th, 1-4 pm • Open
Class Description: Oh la la! Come celebrate Paris and all its magic and charm-starting with the food. Prepare recipes from famous Parisian restaurants as you learn about French cuisine. Chef Steffani Adaska will share her culinary experiences of living in Paris, while teaching you amazing recipes. Bring an empty stomach and a love for food. Bon Appétit!
Meet Chef Steffani Adaska
Look at a full list of Upcoming Classes
Spring is almost here but the ski season isn’t over yet. All the ski areas have a ton of great deals and activities for the rest of the season. Thinking of hitting the slopes for St. Patrick’s Day? Here’s what the local mountains are offering tomorrow:
Cranmore:
Cranmore is offering an e-coupon for $35 Adult or $25 Teen/Youth Lift Ticket for March 17th! Find it here.
Attitash/Wildcat:
Attitash and Wildcat are offering $17 Full day lift tickets!
Bretton Woods:
Wear green and bring a friend for their Buy One, Get One Free offer for another ticket for the same day!
Black Mountain:
Wear green and ski/ride all day for $17!
Posted in Activities in the White Mountains, Travel
Tagged Skiing, White Mountains NH
Next month we are doing a gluten-free cooking class! Perfect for anyone looking to add a few gluten-free meals to your routine or get new meal ideas for a completely gluten-free diet.
Thursday, April 25th, 4-7 pm • Open
Class Description: Join Chef Stanley to learn recipes that are Gluten Free. Fantastic recipes to include a Breakfast, Lunch, and Dinner dish. Don’t forget your dessert. Come Hungry. Leave Happy.
Meet Chef Kendra Stanley
Spaces are limited so sign up now!
Here’s a recipe to hold you over until the class:
Gluten-Free Banana Cake
Ingredients1 1/4 cup almond meal
1 cup sweet sorghum flour
1/2 cup tapioca or arrowroot starch
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
6 eggs, at room temperature
1/2 cup vegetable oil
1 cup of milk, room temperature
6 over ripe bananas (nastier the better), mashed
Preheat oven to 350 degrees F. Prepare 2 9-inch tart pans by spraying with cooking oil. Combine the dry ingredients in a large bowl and whisk. Combine the wet ingredients in a medium bowl and whisk. Add the wet ingredients to the dry and gently combine. Add the banana. Stir well. Pour mixture into pans and bake for 30 minutes. Cake will brown slightly and rise in the middle. It should be firm to the touch. Let cool slightly and then remove the bottom of the tart pan from mold.
Frost with peanut butter cream cheese frosting
Peanut Butter Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1stick unsalted butter, room temperature
2 teaspoons vanilla
5 -5 1/2 cups powdered sugar
3 tablespoons milk, room temperature
Mix together cream cheese, peanut butter and butter with mixer until smooth.
Add vanilla and powdered sugar, 1 cup at a time, along with the milk and beat until spreading consistency.
Spread on cooled cakes.
