Posts Tagged The Lark Inn Cooking
APPLE CHEESE BALL
Posted by patandkrislarkin in Cooking and Baking on February 15, 2012
OK . . . OK . . . I KNOW . . . CHEESE BALL . . . REALLY?!?!? YES REALLY! This Cheese ball (apple) is great tasting and . . . it’s fun to make! I love to have it ready at the beginning of my cooking classes or at a social gathering. I just serve it with some wheat or multi-grain crackers . . . . really, almost anything will go well with it. It works great to have something there that my guests can “nosh” on while they are waiting . . . for whatever they’re waiting for.
We made this in our Lark inn Cooking Class last October and it was a big hit. Enjoy!
PREP: 15 MINUTES
CHILLING TIME: 2 HOURS
SERVES – 10 TO 12 APPETIZER SERVINGS
Ingredients:
8 OUNCES WHITE CHEDDAR CHEESE, SHREDDED
1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON GARLIC POWDER
1/8 TEASPOON GROUND RED PEPPER
SMOKED PAPRIKA
1 ½ INCH CINNAMON STICK
1 BAY LEAF
Directions:
- 1. Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
- 2. Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
- 3. Coat ball heavily with paprika; cover and chill 1 hour
- 4. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers or Cheddar-Pecan Shortbread leaves.
If this was interesting to you, visit my web site and check out a cooking class that works for you.
Thanks for reading!
Kris
SPINACH CHICKEN SALAD
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on February 7, 2012
This is a fabulous chicken salad . . . and pretty too. We made this in my December cooking class and the spinach makes it light enough to go well any time of year. On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall. it’s appearance is festive regardless of the time of year or event. ENJOY!
PREP: 30 MINUTES
COOKING TIME: 5-10 MINUTES
RESTING TIME: 30 MINUTES
SERVES – 6
Ingredients:
4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS
1-2 SPRIGS OF FRESH THYME
1 TEASPOON PEPPERCORNS
¼ CUP CELERY TOPS AND END PIECES
3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)
½ CUP SLIVERED ALMONDS (TOASTED)
½ CUP CHOPPED CELERY
SALT AND FRESHLY GROUND PEPPER TO TASTe
¾ CUP MAYONNAISE
Directions:
- 1. After poaching chicken, discard the skin and bones and cut into bite-size pieces**
- 2. Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper. Add the mayonnaise and mix well.
- 3. Chill until serving time.
* recipe to follow for Whole Cranberry Sauce
** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery. AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.
If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.
Thanks for reading!
Kris Larkin
GARLIC BREADSTICKS
Posted by patandkrislarkin in Cooking and Baking on February 6, 2012
This is recipe we prepared in my January “Start your New Year Healthy!” cooking class at our guest house in The Flint Hills of Kansas; The Lark Inn
PREP: 15 MINUTES
BAKING TIME: 18 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 6
POINTSPLUS VALUE: 5
Ingredients:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
3 CLOVES GARLIC, MINCED
½ TEASPOON SALT
1 12-OZ LOAF WHOLE-GRAIN ITALIAN BREAD
¼ CUP FINELY CHOPPED FRESH PARSLEY LEAVES
Directions:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine oil, butter, garlic, and salt. Heat over medium-low heat until butter is melted; remove from heat.
- 2. Cut the bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four ½ inch sticks. Brush the breadsticks with the garlic-infused mixture. Sprinkle with parsley, and place on a baking sheet. Bake until the edges are golden brown, about 18-20 minutes.
Nutrition per serving: 200 calories, 9g fat, 26g carbs, 2g fiber, 4g protein.
For more information about our recipes and gourmet cooking classes, visit my website.
Thank you for reading!
Kris Larkin
BANANA PUDDING
Posted by patandkrislarkin in Cooking and Baking on January 24, 2012
PREP: 35 MINUTES
CHILLING TIME: 4 -24 HOURS
SERVES – 4
PLUSPOINTS VALUE: 7
Ingredients:
1 CUP 2% MILK
1 CUP PLAIN UNSWEETENED ALMOND MILK
3 TABLESPOONS CORNSTARCH
PINCH OF KOSHER SALT
2/3 CUP SUGAR
1 LARGE EGG
1 TEASPOON VANILLA EXTRACT
2 LARGE BANANAS
6 LOW-FAT GRAHAM CRACKERS, BROKEN INTO 1-INCH PIECES
1 TABLESPOON COCOA POWDER (SWEETENED OR UNSWEETENED)
¼ CUP SLICED ALMONDS, TOASTED
Directions:
- 1. Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble-1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices.
- 2. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Nutritional – Per serving: Calories 253, Fat 7g, Carbohydrate 45g, Fiber 3g, Protein 6g, Sodium 173mg
Thank you for reading!
Kris
To learn more about Kris Larkin and her gourmet cooking classes at The Lark Inn in The Flint Hills of Kansas visit her website.
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
Posted by patandkrislarkin in Uncategorized on January 11, 2012
Spicy Roast Chicken with Tomatoes and Marjoram
We fixed a super great chicken dish in our October Cooking Class at The Lark Inn. It is a “Spicy Roast Chicken with Tomatoes and Marjoram” and is very simple to prepare, very low on calories and fat and . . . it’s YUMMY! Another thing that I like about this recipe is that with the tomatoes, it plates very nicely . . . it looks great spread around on a nice platter!
Our class had a great time fixing it and . . . eating it!
Here is the recipe:
SPICY ROAST CHICKEN WITH TOMATOES AND MARJORAM
PREP: 15 MINUTES
COOKING TIME: 35 MINUTES
OVEN TEMP: 450 DEGREES
SERVES –4
Ingredients:
24 OUNCES OF WHOLE CHERRY TOMATOES
¼ CUP OLIVE OIL
5 GARLIC CLOVES, MINCED
¾ TEASPOONS OF DRIED CRUSHED RED PEPPER
2 TABLESPOONS OF DRIED MARJAROM
4 CHICKEN BREASTS – BONELESS BUT WITH SKIN ON
SALT AND FRESHLY GROUND PEPPER
Directions:
Kris looks on as students work in one of The Lark Inn's many cooking classes.
1. Heat oven to 450 degrees. Prepare pans with either a silpat lined baking sheet or parchment paper for chicken.
- 2. Toss the olive oil, tomatoes, garlic, crushed red pepper and marjoram in a large bowl to combine.
- 3. Place chicken on prepared baking sheet.
- 4. Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer around the chicken.
- 5. Sprinkle generously with salt and pepper.
- 6. Roast until chicken is cooked through and tomatoes are blistered, about 35 minutes.
Enjoy!!
If this recipe sounds interesting to you, check out my web site: http://www.thelarkinn.com/CookingClasses.html
Kris Larkin 