Properties

Parks Pond Campground

"These yummy cookies were served to us upon arrival and I can tell you with 2 grumpy kids after a long drive they were imperative to our survival!"

No Bake Chocolate Oatmeal Cookies

 

Ingredients

  • 1 stick butter
  • 1/4 c. cocoa
  • 1/2 c. milk
  • 2 c. sugar
  • 1 tbsp. vanilla
  • 1/2 c. peanut butter
  • 3 c. oats

Directions

  1. Boil butter, cocoa, milk, sugar, vanilla and peanut butter for 1 minute.
  2. Add oats and mix well.
  3. Spoon out onto wax paper.

LOON LODGE RECIPE

"Filling and sweet an incredible end of the day treat"

Duck Soup

 

Serves 4 - 6

 

Ingredients

  • 1 1/2 kg duck, breasts filleted and legs removed

For the Stock

  • 1 (375 g) can chicken consomme
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 3 garlic cloves, crushed
  • 1 medium onion, roughly chopped
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 teaspoon szechwan pepper, lightly crushed

For the Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 garlic clove
  • 1/2 teaspoon cinnamon
  • 1 whole star anise
  • 1/2 teaspoon szechwan pepper, lightly crushed
  • FOR THE DUCK SOUP
  • 3-4 green onions, finely sliced
  • 1 cup bean sprouts
  • 2 cups cooked noodles (Hokkien are good)
  • 100 g button mushrooms, halved and cooked
  • ginger, finely julienned
  • 1 tablespoon thai-style sweet chili sauce

Directions

  1. Mix the ingredients of the marinade, and add the breast fillets and legs.
  2. Refrigerate overnight.
  3. To make the stock, put carcass portions and other stock ingredients into a large saucepan.
  4. Add water to cover and bring to the boil.
  5. Simmer gently for 45 minutes.
  6. Strain, return stock to a clean pot and reduce over medium heat for 15 minutes.
  7. Remove any remaining meat from the carcass and reserve.
  8. Cool reduced stock, and refrigerate overnight.
  9. When stock is cold, skim fat from the surface.
  10. The stock is ready for use.
  11. For the duck portions: remove from marinade, and cook in a hot oven (about 200c) for about 20 minutes for the breasts, and about 30 minutes for the legs.
  12. You want the meat to be pink and juicy still, and the skin crispy.
  13. Cool a little then shred the meat.
  14. For the soup: Put stock in a large saucepan and bring to the boil.
  15. Reduce heat, and add remaining soup ingredients including both lots of reserved duck meat.
  16. Warm through and season to taste.

LUCERNE INN RECIPE

"A wonderful find....on a warm Summer night these are simply divine"

Maine Crab Cakes with Tomato Cucumber Salsa


Ingredients:

  • 1 lb. fresh Maine crabmeat
  • 2 tablespoons fine chopped shallots
  • 2 tablespoons fine chopped red peppers
  • 1 cups bread crumbs
  • cup fresh chopped parsley
  • 1 egg
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Old Bay Seasoning
  • Pinch of cayenne pepper

Tomato Cucumber Salsa

  • cup diced cucumber, peeled and seeded
  • 1 cup grape tomatoes, quartered
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 orange, peeled and cut into segments
  • Pinch of kosher salt
  • Pinch of cayenne pepper
  • Pinch of fresh chopped parsley

Directions:

  1. Preheat oven to 350.
  2. In a large mixing bowl, combine crabmeat, shallots, red pepper, and parsley. Mix until well blended.
  3. In a smaller mixing bowl, add bread crumbs, salt, pepper, Old Bay, and cayenne pepper. Mix until well blended.
  4. Combine the two bowls of ingredients and bind with egg.
  5. Make into 2 ounce round patties.
  6. Heat a saut pan on medium heat, add oil and fry cakes until golden brown.
  7. Place cakes on a sheet pan and finish in oven at 350 for 6-8 minutes.
  8. In a large mixing bowl, combine all ingredients of the salsa and let rest for 30 minutes or more.
  9. Serve when ready.

Balsam Cove

"This is not a Balsam recipe but whenever I visit this magical place I create this yummy dish to satisfy our family's favorite culinary wish."

Backwoods Chili Rice Skillet


Ingredients

  • 1 pound(s) ground beef
  • 4 c Uncle Ben's Quick brand rice
  • 3 c water
  • 1 c chopped onion
  • 1 large green pepper, chopped
  • 1 package chili seasoning mix
  • 1 can tomatoes, undrained
  • 1 can kidney beans, drained
  • 1 Tbsp salt
  • 1 c shredded Cheddar or Monterey Jack cheese

Directions

  1. In a large skillet, brown meat, drain.
  2. Add remaining ingredients except cheese; stir.
  3. Bring to a vigorous boil.
  4. Cover tightly.
  5. Simmer about 5 minutes or until desired consistency.
  6. Sprinkle with cheese.

Crocker House

"You can bet this is one vinaigrette you won't forget!"

Port Wine & Stilton Vinaigrette

 

Ingredients

  • 1 Egg
  • 1/4 Cup Granulated Sugar
  • 1 tablespoon Dijon Mustard
  • 1/3 cup Raspberry Vinegar
  • 1/3 cup Port Wine
  • 1/2 teaspoon salt
  • 3 tablespoons of Chopped Onion
  • 2 cups oil (we use a corn/olive blend)
  • 2oz. Stilton cheese
  • 1 tablespoon dry Good Seasons Italian Dressing

Directions:

  1. In a food processor, add all the ingredients except the oil and Stilton.
  2. Process 1-2 minutes.
  3. SLOWLY dribble in the oil and add 1-1/2 oz. of the Stilton.
  4. When all the oil is used, check for taste.
  5. Add the remaining Stilton if you like a stronger bleu cheese flavor.
  6. The slower you process the oil, the creamier the dressing becomes.

This dressing is excellent when tossed with fresh greens, fresh grape halves, walnut halves, and chunks of Stilton.