A Taste of Woodloch: More Fall Recipes!

Autumn has a special way of gathering everyone to the dinner table. As we find our rhythms with back to school and work activities, we may need some inspiration to answer the ever-pressing question, “what’s for dinner?”

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery have created some easy to follow recipes that will satisfy both the savory and sweet tooth. Enjoy!

Seafood Encrusted Haddock


  • 4 Haddock filets (can use cod as well)
  • ½ lb chopped cooked shrimp pieces
  • ½ lb chopped Surimi (imitation crab) or crab meat
  • ½ cup diced celery
  • ¼ cup chopped scallions
  • 1 T Old Bay Seasoning
  • 1 pinch dill
  • 1 T spicy brown mustard
  • 2 dashes Worcestershire
  • ½ cup panko breadcrumbs
  • 1 cup mayonnaise
  • Olive oil
  • Salt and pepper


1. Preheat your oven to 375 F. Oil a cooking tray and place your haddock filets on it. Drizzle with a little more olive oil and sprinkle with salt and pepper.
2. While your oven is preheating in a mixing bowl combine all remaining ingredients and mix well. The seafood stuffing should be wet enough that it can form and hold its shape (if it seems to wet, add a bit more bread crumbs, to dry, a bit more mayo).
3. Top your haddock filets with the seafood crust and pat down slightly.
4. Bake until the internal temperature reaches 140 F (about 15 minutes in a convection oven).

Apple & Ham Flatbread


  • 4 store bought Naan flatbreads
  • 1 Granny Smith apple- ¼ and sliced
  • 1 red onion- sliced
  • ½ lb Capicola ham
  • 1 lb mozzarella cheese
  • ½ lb goat cheese
  • Arugula
  • Balsamic Glaze


1. Preheat your oven to 450 F.
2. Drizzle a little bit of olive oil on a baking tray and line arrange the Naan bread.
3. Divide the Mozzarella up between the crusts, and add the onions, apple slices, and Capicola ham. Top with goat cheese.
4. Bake in the oven for 6 to 8 minutes until the cheese is starting to brown and crust is beginning to crisp.
5. Remove from the oven and garnish with arugula and balsamic glaze.

Strawberry Lemonade Cake

Ingredients for cake:

  • 1 cup butter, softened
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Shortening
  • 2 drop pink food coloring gel (optional)

Ingredients for strawberry lemon jam:

  • 2 1/2 cups coarsely chopped fresh strawberries
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch

Ingredients for frosting:

  • 1 (8-oz.) package cream cheese, softened
  • 2/3 cup sugar, divided
  • 2/3 cup chopped fresh strawberries
  • 1 drop pink food coloring gel (optional)
  • 1 1/2 cups heavy cream
  • 3 tablespoons fresh lemon juice
Strawberry Lemonade Cake


  1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.
  2. Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
  3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
  4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  5. For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.
  6. For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended. Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
  7. Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!