We asked our readers who their favorite chefs in the region were. Then we asked those chefs for their holiday recipes.
This is part two of a two-part series featuring their recipes for the holidays.
Here’s what’s on the menu in this week’s edition:
Moscow’s Lodgepole is known as one of the region’s top dining experiences. Chef Alex Barham not only shares a gourmet recipe for Brussels sprouts, he explains how to “plate” them so they’re cravable visually too.
Squash soup is a staple for many people this time of year. We’ve got two versions: a savory one from Sarah Smith, the manager and cook at Colter’s Creek Winery in Juliaetta; and a creamy, sweeter version from Martin Kohn, executive chef at the Red Lion in Lewiston, which is renowned for its bountiful holiday buffets.
For dessert, Robert Terry, chef and owner of Saute on 6th in Clarkston, shares one of his favorites, Apple Spice Cake, which summons the rich and deep flavors of fall with a little brandy.
Chef Rob’s Apple Spice Cake
By Chef Rob Terry of Saute on 6th, Clarkston
I have used this Apple Spice Cake in several restaurants during the fall. It has the “fruits of the season,” dried cranberries, apples and raisins. This time of year always reminds me of the falling leaves and lots of apples being harvested in places like Walla Walla or the Hudson Valley in New York, where I attended culinary school. Pair that with fragrant spices such as cloves, cinnamon and nutmeg and it reminds me of time at home enjoying the bounty of Thanksgiving.
Specific equipment used in this recipe includes a 10-inch springform pan, a Kitchen Aid mixer, a whisk and parchment paper.
Serves: 12
2 2/3 cups sugar
1 1/3 cups vegetable or canola oil
3 eggs
2 2/3 cups all- purpose flour
2 teaspoons baking soda
½ teaspoon salt
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/3 cup brandy
½ cup raisins
½ cup dried cranberries
3 Granny Smith apples, peeled and diced ¼ inch
¾ cup walnuts, chopped
Heat oven to 335 degrees. In Kitchen Aid mixing bowl, add the sugar and oil and mix together on medium speed for 4 minutes with paddle attachment.
While the sugar and oil are being creamed together, place the raisins and dried cranberries together in the brandy and allow to soak.
Add the eggs to the mixture of sugar and oil and beat until incorporated.
In another mixing bowl, combine the flour, baking soda, salt, nutmeg, cinnamon and cloves with a wire whisk until mixed evenly.
On low speed, incorporate the premixed dry ingredients into the egg mixture. Mix a couple of minutes and scrape down the sides with a rubber spatula, then continue to mix until all the ingredients are smooth and form a batter, approximately 4 minutes.
Add the brandy, dried cranberries and raisins to the bowl and mix until incorporated, then fold in the apples and walnuts.
Line a 10-inch springform pan with parchment paper, add the batter to the pan and place on the middle rack of the preheated oven.
Bake for 1 to 1 ½ hours, or until a toothpick inserted into cake comes out clean.
Allow to cool in pan for ½ hour then turn out of pan onto a cooling rack.
Can be made a day ahead of time; when cool cover with plastic wrap. When ready to serve, a scoop of ice cream pairs nicely with this cake.
