A Taste of Woodloch
Fall in Love with Leftovers
Don’t just toss that old spiral ham into the trash. Let’s make leftovers great again! The featured dishes are prepared during our one and only cooking class. The demonstration takes place during our off seasons with Joey (our social director) and Chef Dave. They prepare several of Woodloch’s famous dishes for you to experience live in-person, followed by a sampling at the end! We are revealing this exclusive menu because we know you want a little taste of Woodloch in your kitchen at home. We hope you fall in love with these recipes just like we did!
Ham Salad Stuffed Mushrooms
1 lb ham chopped fine
12oz. Swiss cheese chopped fine
1 cup mayonnaise
8oz. Sweet relish
1 tbsp. spicy brown mustard
1. Mix all ingredients
together until blended.
2. Stuff mushroom with
a small crown on top.
3. Bake 15-20 minutes
depending on the size
of the mushrooms,
until golden on top.
**Ham salad could also be used
cold as a sandwich spread
**Replace ham & use corned beef
for a Reuben Stuffed Mushroom!
4 c. cooked spaghetti
4 tbsp. EVOO
3 medium onions, chopped
4 large eggs
1/2 c. milk
1/3 c. freshly grated parmesan cheese
2 tbsp. chopped fresh parshley
2 tbsp. chopped fresh basil
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tomato, diced (optional)
1. Heat oil in a large ovenproof nonstick
skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10
to 12 minutes. Transfer to a bowl and let
cool slightly. Wipe out the pan.
2. Whisk eggs and milk in a large bowl. Stir
in the onions, Parmesan, parsley, basil, salt and pepper. Add the spaghetti.
3. Coat the pan well with cooking spray
and place over medium heat. Pour in the
egg mixture and distribute evenly in the pan. Cook until the underside is golden, turn the pan around on burner occasionally to
ensure even cooking, 3 to 5 minutes.
4. Invert a large platter over the pan,
grasp he platter and pan with oven mitts
and carefully turn over. Lift off the pan and spray it again with cooking spray. Slide the frittata back into the pan and cook until the bottom is golden. Slide the frittata onto the platter. Garnish with tomato, if using.
Cranberry Upside-Down Sour Cream Cake
1/2 c. butter
2c. White sugar
2 tbsp. water
1 tsp. ground cinnamon
1 1/2 oz. bag of fresh
or frozen cranberries
1 1/2 c. cake flour
1/2 tsp baking soda
1/2 tsp. salt
6 tbsp. butter, softened
1/2 cup white sugar
1/2 c. brown sugar
1 tbsp. vanilla extract
3/4 c. sour cream
1. Preheat oven to 350 degrees. Generously grease a 9 inch spring form pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
2. Melt the butter in sauce pan over medium
heat. Stir in 1 1/2 cups of white sugar, water, and cinnamon. Bring to a boil then add cranberries.
Stir to coat with the sauce, then pour into the
3. Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, beat the remaining 6 tbsp. of butter with 1/2 cup of white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time beating well after each addition.
Stir in vanilla and sour cream. Mix in the dry
ingredients. Pour the batter over the cranberries
in the pan.
4. Bake for about 50 minutes or until a knife
inserted into the corner comes out clean. Cool on a rack for ten minutes then run a knife around the center edge. Invert onto a serving plate and remove from spring form pan.
~ Abby Carmody