Chef Ian's Shrimp and Cilantro Dumplings

It's hard to resist a dumpling. They are these perfect pockets of everything we love. Whether it is shrimp, pork, chicken or even edamame - dumplings make for great appetizers and even a light main dish with mixed vegetables as an accompaniment.

Many think of dumplings as a restaurant only treat. This easy recipe can be enjoyed anytime at home in just a few short steps.

Shrimp and Cilantro Dumplings

Ingredients:

1 Cup All Purpose Flour

1 Cup Milk

2 Teaspoons Baking Powder

1 Teaspoon White Sugar

½ Teaspoon Salt

1 Tablespoon Butter

2 Tablespoons Chopped Cilantro

½ Cup Cooked Diced Shrimp

3 cups Chicken Broth

Black Sesame Seeds for garnish

How to:

1. Bring chicken stock to a slow boil.
   
2. Combine together flour, baking powder, sugar, and salt in a bowl.
   
3. Add butter until it becomes crumbly.
   
4. Whisk in milk to make a soft dough. Set aside.
   
5. If using raw shrimp, place in boiling water for 5-7 minutes until pink.
6. Dice shrimp.
7. Chop cilantro
   
8. Add cooked shrimp and cilantro into dough. Combine.
   
9. Immediately following, drop teaspoon sized dumplings in boiling chicken stock for approximately 10 -12 minutes depending on density of dumplings.
   

Place on a plate with wilted greens for color and sprinkle black sesame seeds. Serve with a low sodium soy sauce and honey dipping sauce. Yum!

Enjoy!

Special Recipe: Cinnamon Raisin Bread Pudding

In our experience, either you are a dessert eater or you are not.

You wouldn't believe how many of our guests have become dessert eaters during their stay at the Lodge.

The reason? Chef Ian's incomparable Cinnamon Raisin Bread Pudding.




Cinnamon Raisin Bread Pudding

Ingredients:

• 3 loaves cinnamon raisin bread, cut in quarters
• 1 tsp cinnamon
• 2 quarts heavy cream
• 2 tsp vanilla
• 12 whole eggs
• 2 cups sugar

Preparation:

1. Combine all ingredients (except bread) in a mixing bowl and mix thoroughly
2. Place bread in a 2 inch hotel pan (the kind you would see at a buffet)
3. Pour mixture over bread
4. Gently mix making sure to get all bread soaked *Be sure not to overmix, if the bread breaks down it will make the bread pudding too dense.
5. Wrap with plastic wrap and aluminum foil
6. Place in a 325 degree preheated oven for 30 minutes
7. Remove foil and plastic wrap and put back in oven for an additional 15-20 minutes

Serve hot with ice cream or whipped cream

Enjoy!!

This recipe will feed at least 10 - 15 depending on portion size.

The Perfect Turkey Recipe

Cooking a turkey can be one of the most daunting kitchen tasks. But, with a little patience, an oven timer, a few simple ingredients and an accurate meat thermometer - anyone can bring a delicious turkey to the table.

Here is Executive Chef Ian Krystik's simple recipe for the star of your Thanksgiving dinner.


The recipe that follows is for a small 12-14 .lb bird:

Ingredients:

1 12-14 pound turkey
3 Tablespoons truffle butter
2 Tablespoons melted butter
2 Onions roughly chopped
1 Carrot roughly chopped
½ of one bunch of celery roughly chopped
6 Sprigs Rosemary
2 sprigs Thyme
1 teaspoon kosher salt
S & P to taste

Kitchen Supplies:

1 Pastry brush
Roasting pan
Kitchen Twine


Preparation:

• Preheat oven to 350 degrees.

• Thaw turkey under cold running water.

• Once thawed remove giblets and neck (if any)

• Place a turkey on a roasting rack in a pan

• Place Rosemary in turkey cavity as well as a few vegetables, place remaining vegetables around the turkey

• Add a ½ cup water (just enough to cover the bottom of the pan)

• Lift the skin of the turkey breast up. (Skin is barely connected, so this is pretty easy.)

• Try not to create too much of an opening at the front of the breast.

• Take truffle butter & thyme and stuff under the skin, directly on the breast meat.

• Using a pastry brush baste entire turkey with melted butter and add a teaspoon salt to skin.
  

• Cover turkey with aluminum foil, tenting the aluminum foil as to not have foil touching the turkey, cook at 350 degrees for 3 to 3.5 hours.
  

• NOTE: Meat should approximately take 15 minutes per pound.

• With about 20 minutes left in cooking time remove foil and baste with juices thoroughly. Allow approximately 20 minutes for turkey to brown.

• Turkey should reach an internal temperature of 175 degrees.

• At this point, allow turkey to rest for about twenty minutes.

Carve and enjoy with your guests!

Or leave all the cooking to Chef Ian and join us for Thanksgiving Day Brunch.


Happy Thanksgiving from all of us at the Lodge at Buckberry Creek!

Friday's Recipe: Crab & Goat Stuffed Peppadews

With the holidays upon us, it's always nice to have an appetizer that wows in your arsenal.

Chef Ian Krystik's Crab & Goat Stuffed Peppadews are perfect for the times when you've said, "Let me bring something..." and they actually take you up on the generous offer.

These are so delicious, don't be surprised if you are called upon to bring these to many subsequent gatherings!

Crab & Goat Stuffed Peppadews

Ingredients

1/8 cup shredded Fontina
1/8 cup shredded semi-hard goat cheese
1/4 cup diced King crab
12 brined Peppadew peppers (usually available at The Fresh Market and Kroger salad bars)
1 Tbsp. butter
1/4 tsp. capers

Directions

Combine crab and cheese and stuff into pepper. Place in a preheated 350 degree oven for approximately 5 minutes. While cooking, heat butter in a pan on medium-high heat until it begins to brown. Add capers. Pour over peppers once you have put them on a plate.

Enjoy!

Friday's Recipe: Orange Crème Brûlée

Whether you are looking to impress some guests or want to try your hand at this classic dessert for your family - this recipe will not disappoint!

Easy and delicious from the Lodge at Buckberry Creek's kitchen and Executive Chef Ian Krystik.



Orange Crème Brulee

Ingredients

• 8 Egg Yolks
• 1 Quart Heavy Cream
• ¾ Cups Sugar
• 1/8 tsp Boyjian Orange Oil

Preparation

1. Place eight egg yolks in a mixing bowl, add sugar and mix thoroughly.
2. Incorporate heavy cream and mix thoroughly.
3. Add a splash of Orange oil. Mix and taste.
4. Note: Should taste slightly too strong in orange flavor. (After cooking some will dissipate.)
5. Using a 6 oz crème Brûlée dish - fill ¾ of the way to the top with batter.
6. Place Brûlée on a half sheet pan.
7. Place in a 325 degree oven for 1 hour and 20 minutes.
8. Add approximately 4 cups of water to the sheet tray to create a water bath for the crème Brûlée. Water should come up between the halfway and ¾ of the way to the top.
9. When completed, drain water and place in a refrigerator for 2.5 hours to allow them to set up. Moments before serving add a teaspoon of sugar, and caramelize with a kitchen blow torch.

Serve with fresh berries.

Enjoy!

Ian's Friday Recipe: Garlic Shrimp and Chicken Pasta

This is a great meal for a group and travels well for gatherings and pot-lucks.

Enjoy!

Garlic Shrimp & Chicken Pasta

Ingredients:

2.5 ounces Herb Marinated Chicken (cut into cubes)
21-25 count Shrimp
½ cup Seasoned Flour
8 thin slices of Fresh Garlic
1 tbsp Olive Oil
2.5 oz. White Wine
2.5 oz. Chicken Stock
2 oz. Heavy Cream
2 Stalks Broccolini, Chopped
2.5 - 3oz Pre-cooked Tri-color Bowtie Pasta
Salt and Pepper to taste
Dash of Romano or Parmesan Cheese

• Heat oil in a pan on medium high heat with a tablespoon of olive oil, add garlic sauté until fragrant.
  

• Add floured chicken, sauté until brown on both sides, add shrimp, continue cooking an additional 30 seconds add Broccolini, then add wine, chicken stock, and heavy cream.
  

• Bring to boiling add pasta. Toss, serve in bowl. S+P to taste. Top with romano or parmesan cheese

Be sure to watch Chef Ian on WBIR if you are in the Knoxville area every Friday at noon!