Chocolate Ameretti Cake at Italian Cooking School

Italian is the theme for this month’s Inn at Meander Plantation’s Country Inn Cooking School here our Orange, Virginia wine country bed and breakfast. Our enthusiastic students mastered marinara and manicotti, did oh-so-good on osso bucco and finessed focaccia.

Italian desserts are pretty simple and often involve fruits. A grapefruit zabaglione was simple to make and incredible over fresh berries, and the espresso panna cotta with cranberry-pistachio biscotti was equally easy and amazingly delicious.

But the favorite dessert was the Chocolate Amaretti Cake. Ground amaretti cookies and almonds take the place of flour and give a gooey texture reminiscent of brownies. Topped with Amaretto Whipped Cream and fresh raspberries, it was an elegant finale to the Vintner Dinner that featured the wines of pioneering Virginia winemaker Gabriele Rausse.

Suzanne’s Dessert of the Week:
Chocolate Amaretti Cake
Adapted from a recipe by Giada De Laurentiis, The Food Network
• 3/4 cup semisweet chocolate chips
• 1 cup almonds
• 1 cup amaretti cookies (about 2 ounces or 10-12 cookies)
• 1/2 cup unsalted butter, room temperature
• 2/3 cup sugar
• zest from one orange
• 4 large eggs
• Unsweetened cocoa powder, Amaretto Whipped Cream and fresh raspberries, for garnishing
Preheat the oven to 350˚F. Spray a 9-inch springform pan with nonstick spray.
Microwave the chocolate until melted and smooth, about 1 minute.
Combine the almonds and cookies in processor. Process until the almonds and cookies are finely ground; remove and set aside. Place butter and sugar in the processor bowl and blend until creamy and smooth. Add orange zest and pulse until incorporated.
Add the eggs 1 at a time, blending until well mixed. Add the nut mixture and melted chocolate. Process until blended. Clean the sides of the bowl after each addition and blend again.
Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center comes out clean, about 35 minutes. Cool in the pan for 15 minutes. Remove to serving tray.

Before serving, dust top with cocoa powder. Top each slice with a dollop of Amaretto Whipped Cream and fresh raspberries for garnish. Makes 12 servings.

Thanksgiving Dinner Menu

Thanksgiving Dinner Menu

November 26, 2009; 2:00pm and 6:30pm

Call today to make reservations for either of our two seatings.

First Course:

Mixed Baby Greens, Apples, Goat Cheese and Pecans
with Apple Cider Vinaigrette
Or
Oyster, Corn and Potato Chowder
Or
Butternut Squash and Apple Soup with Bacon Lardoons

Second Course:

Roasted Butternut Squash, Parmesan, Toasted Almonds,
Greens and Balsamic Vinaigrette
Or
Scallops with Wilted Spinach and Tomato-Caper Sauce

Main Course:

Breast of Turkey with Cranberry and Sausage Stuffing,
Brussels Sprouts, Mashed Potatoes and Gravy

Or
Roulade of Pork Tenderloin with Cornbread, Apple and Country Ham Stuffing,
Sweet Potato Casserole, Haricots Vert and Apple Cider Reduction
Or
Escolar Filet with Maple-Ginger Glazed Roasted Root Vegetables,
Winter Squash and Asparagus

Dessert Course:

Pumpkin Tart with Molassas Spiced Cookie Crust
Or
Apple Tart Tartin with Honey-Thyme Ice Cream
Or
Individual Pecan Pies with Bourbon Caramel Sauce

$65 per person
$35 for children under 10
(Does not include gratuity, taxes or alcoholic beverages.)

Dinner Menu

Saturday, July 18, 2009
Executive Chef/Owner Suzie Blanchard

First Course:
Salad of Baby Field Greens with Apple, Maytag Blue Cheese,
Candied Pecans and Apple Cider Vinaigrette
Wine Pairing: Rappahannock Cellars Seyval Blanc 2008
Or
Spanish Gazpacho: A Cold Soup of
Cucumbers, Avocado, Yellow Pepper, Onions and Herbs
Wine Pairing: Gray Ghost Vineyards Victorian White

Entrée -- Select One per Person:
Pan Seared Bistro Steak with Blood Orange Beurre Rouge,
Creamy Parmesan Polenta and Sautéed Asparagus
Wine Pairing: Prince Michel Vineyards
Cabernet Sauvignon 2006

Seared and Roasted Duck Breast with Peach Tarragon Sauce, Potato Puree and Yellow Haricots Vert
Wine Pairing: Linden Vineyards Claret 2006

Seared Ahi Tuna with Herbed Basmati Rice Pilaf,
Haricots Vert and Roasted Yellow Tomato Vinaigrette
Wine Pairing: Del Fosse Vineyards Grand Cru Olivier 2007


Dessert:
Panna Cotta Trio with Kiwi, Strawberry and Mango
Wine Pairing: Gray Ghost Vineyards Adieu 2007
Or
Lemon Sorbet with Chocolate Dipped Strawberries
Wine Pairing: King Family Vineyards Loreley 2004Late Harvest Viognier

The Inn at Meander Plantation Dinner Menu

Thursday, June 4, 2009 through Sunday, June 7, 2009

Chef Alexander Morris

First Course:
Hudson Valley Pan Seared Foie Gras with Savory Polenta,

Virginia Country Ham and Blackberries
Or
Salad of Mixed Greens with Cherry Tomatoes, Asparagus Tips,

Fresh Grated Asiago Cheese with House-Made Balsamic Vinaigrette


Second Course:
Oysters on the Half Shell with Champagne Tobikko Roe Sauce
Or
Goat Cheese Bombes- Cornmeal Dusted Deep Fried Goat Cheese

with Fresh Tomato Basil Salad


Intermezzo:
Raspberry-Orange Sorbet

Entrée (Please Select One Per Person):
Pan Seared Blue Marlin with Jumbo Lump Crab, Pineapple Butter,

Crispy Potatoes and Sautéed Snow Peas

Rosemary-Garlic Essence Colorado Rack of Lamb with Potato Puree,

Baby Carrots and Burgundy Wine Sauce

Maryland Style Crab Cakes with Saffron Risotto,
Rainbow Chard and Citrus Butter Sauce

Dessert:
La Bete Noir (Flourless Chocolate Cake)
with Retreat Farm Blackberry Coulis
Or
Meander Classic Crème Bruleé

The Inn at Meander Plantations Dinner Menu

Friday, May 22, 2009
Chef Alexander Morris

First Course:
Blue Crab Salad with Tomato Confit
and Champagne- Basil Vinaigrette
Or
Salad of Baby Lettuces with Cherry Tomatoes,
Local Grown Strawberries, Candied Walnuts
with House-Made Honey-Mustard Vinaigrette


Second Course:
Maryland Style Crab Cakes Three Ways:
*Curry Oil
*Avocado Tar-Tar
*Honey Balsamic Remoulade
Or
Pan Seared Colossal Sea Scallop with Sweet Pea Puree
and Roasted Red Pepper Sauce

Entrée:
Pan Seared Duck Breast with Braised Cherries,
Sweet Potato Puree and Gingered Figs

Panko Encrusted Filet of Opah with Wasabi Potato Puree,
Sautéed Mustard Greens and Blackberry Ponzu

Cinnamon Rubbed New Zealand Rack of Lamb with Port Wine Demi-Glace, Roasted Fingerling Potatoes and Baby Carrots


Dessert:
La Bete Noir with Raspberry Coulis
Or
Lemon Cups with Strawberry Rhubarb Compote

Welcome Chef Alexander Morris

Chef Alexander Morris brings an international spectrum of culinary perspectives to his new position as Chef of The Inn at Meander Plantation, our historic Virginia country inn and restaurant noted for its elegant accommodations and exceptional cuisine.

With a background in Italian, French and Continental cuisine, gained from family tradition, formal training and years of cooking experience, Morris plans to incorporate these elements into menus and dishes that reflect the fine dining tradition of the Inn.

“This is a chef’s dream job – a chance to use the freshest local ingredients, to create menus without any limits, to develop my own signature style. I can just look out the window (of the kitchen) and get inspired,” says the 29-year-old chef enthusiastically. “Just look at those views! This place is amazing.”

Chef Morris, who recently relocated to Orange, VA, along with wife Christina and one-year-old son Cole, joined the Meander staff in early April. As Chef he will be responsible for all aspects of food service at the Inn, with special emphasis on planning, preparation and presentation of the five-course prix fixe dinner served five nights a week and instruction at the Inn’s monthly Cooking School.

His love for food and the art of its preparation began as a youngster growing up in West Chester, PA, first helping his Italian grandmother in the kitchen and then working in his father’s Italian restaurant and uncle’s delicatessen. After formal studies at The Restaurant School at Walnut Hill College in Philadelphia, he began working in restaurants in the Philly and Chester County, PA, area.

But it was in 2002 under the guidance of Chef David Walti at The Gables in Chadds Ford, PA, that his passion for creating fine food and a memorable dining experience took shape. “He taught me so much about foods and different styles of preparation. He inspired and encouraged me to grow as a chef. He really ignited my imagination.”

On the operational side, Morris’ mentor is Anthony De Stefano, executive chef at Riverstone Café in Exton, PA. “Running a large operation where two restaurants operated from a single kitchen to turn out up to 1000 covers per night, I learned the value of organization, proper staff training and precise teamwork. These skills are perhaps even more important in a small kitchen like we have, where everyone has to work together at top capacity to produce plates of incredible quality and consistency.”

The Inn at Meander Plantation (http://www.meander.net) is located at 2333 N. James Madison Highway, Locust Dale, Va 22948 (on Hwy. 15 between Orange and Culpeper). Reservations for lodging in the Inn’s 10 elegantly appointed guests rooms or for dining can be made by calling 800-385-4936 (local 540-672-4912) or e-mail to inn@meander.net.

The Inn at Meander Plantation Dinner Menu for March 19-24, 2009

The Inn at Meander Plantation
David Scales, Executive Chef

Sixty-Five Dollars per Person
Not inclusive of tax gratuity and alcoholic beverages

Cocktails Hour with complimentary hor d'oeuvres starts at 6:00pm. Dinner is served at 7:00pm. Please call 540-672-4912 to make reservation.

First Course:
Parsnip Bisque with Caramelized Apples,
Brie and Pomegranate Gastrique
Or
Organic Spring Mix with Meander Chives,
Retreat Farm Hard Boiled Egg, Shallot, Peas,
Duck Cracklins and Blood Orange Vinaigrette

Second Course:

Garlic and Brown Crusted Colossal Scallop
with Curried Cream Retreat Farm Spinach
Or
Retreat Farm Lamb Porterhouse Chop with Potato Puree,
Watercress Emulsion and Lamb Demiglace


Intermezzo:
Retreat Farm Raspberry Sorbet

Entree Course (Select One Per Person):
Filet of Black Angus Ribeye, Mushroom Risotto,
Shaved Asparagus and Red Wine Demiglace

Roulade of Duck Breast Wrapped in Chard
with Butternut Squash Hash, Micro Basil and Port Wine Reduction

Seared Pacific Blue Marlin with Micro Bok Choy,
Pommes Maxim and Grapefruit Vanilla Tapioca Sauce

Dessert:

Crème Caramel with Mango
Or
Lemon Semifreddo with Retreat Farm Blackberry Sauce
and Lemon Zest Anglaise