Even though the end of Winter is in sight, there's still time to enjoy seasonal recipes. Joe Schafer has a mixture of winter cabin favourites that you can turn gourmet with a few, simple additions.
 

Glendorn Beet Risotto with Grapefruit, goat cheese and pistachio

Ingredients:

  • 10 large red beets
  • ½ onion
  • 250g Arborio rice
  • Olive oil
  • Dry white wine
  • 100g Parmesan cheese
  • 50g fresh goat cheese
  • 1 grapefruit
  • Pistachios

Instructions:

  1. Start by peeling beets and juicing into sauce pot, place on stove to simmer. Skim the scum off of the top of liquid while warming.
  2. Dice onion and lightly sauté in olive oil. Add rice and coat all of the grains in oil from pan. Add enough white wine to cover bottom of pan. Allow all of the wine to evaporate. Add hot beet juice to rice in small increments, only to cover rice each time. Stir rice over high heat constantly until all liquid is absorbed. Once rice is tender, add the grated parmesan and salt to taste.
  3. Garnish risotto with crumbled goat cheese, pistachios and grapefruit segments.
  4. Glendorn house-made granola parfait with foamed Greek yogourt and Glendorn honey

Ingredients for granola:

  • 1 – 42 oz oatmeal (old-fashioned)
  • 2 cups wheat germ
  • 3 cups shredded coconut
  • 3 cups whole almonds
  • 1 cup sliced almonds
  • 3 cups walnuts
  • 1 cup sunflower seeds
  • 1 cup pepitas
  • 1 tbsp salt
  • 2 tbsp oil
  • 3lbs honey
  • 2 tsp cinnamon
  • 1 tbsp vanilla extract

Ingredients for yogurt foam:

  • 450g Greek Yogurt
  • Zest of 1 lime
  • 200ml cream
  • 100g Honey

Instructions:

  1. Combine all ingredients and mix well. Spread granola onto a silpat-lined baking sheet. Bake at 300F for 1 hour, stirring every 15 minutes.
  2. Mix all ingredients in bowl and add to foamer. Add 1 NO2 charger. Shake vigorously.
  3. Selection of fruit and berries such as strawberries, raspberries, blue berries, Kiwi and banana
  4. Build the parfait by first foaming yogurt into bottom of glass, sprinkle granola and fruit on top and repeat.

 

Glendorn hot white chocolate with s’mores

Ingredients:

  • 1 litre of milk
  • 500ml heavy cream
  • 300g white chocolate
  • 2 cinnamon sticks
  • Graham Crackers
  • 50g chocolate
  • 50g heavy cream
  • Marshmallows

Instructions:

  1. Combine milk, cream, cinnamon and bring to a boil. Chop up white chocolate and add to milk. Whisk until all of the chocolate is melted.
  2. In separate pot bring 50g of cream to boil, whisk in chocolate until melted. Put a dab of chocolate on graham cracker and garnish with toasted marshmallow.