Table of Contents

Once a quarter or so, Chef Evans posts a new recipe to Gastronomy. From appetizers to desserts, guests of the resort have enjoyed many of these recipes during their stay. At the top right is a recipe archive, giving a chronological listing of posted recipes. Immediately below is a categorical listing of those same recipes. Recipes that feature a "*" to their right also include a brief video tutorial. Bon appetit!

Salads & Dressings


Sun-Dried Tomato Hummus

  • 4 cups cooked, drained, rinsed garbanzo beans (just rinsed if using canned)
  • 1 cup olive oil
  • 1/4 cup sesame oil
  • 1/4 cup lemon juice
  • 3 cloves fresh garlic
  • 1/2 cup re-hydrated, sun-dried tomatoes 
  • kosher salt, cracked black pepper, and ground cumin to taste
  • Combine all ingredients into a food processor and blend until smooth.
  • Yes, that's it!
  • I like to use extra virgin olive oil, but it is not necessary.
  • I do like to use sesame oil in place of tahini, but again, that is personal. Tahini is more traditional, but I like the toasty flavor of the sesame oil.
  • You can leave the sun-dried tomatoes out for a more traditional hummus as well.
  • This recipe is quick to make and easy; it will make about 6 cups of hummus.
  • We use this as an appetizer with fresh veggies, feta cheese and pita chips. It also goes great on a veggie sandwich or wrap. Enjoy!

Wasabi Honey Mustard

  • 1/2 cup honey
  • 1/2 cup whole grain mustard
  • 1/2 cup Dijon mustard
  • 1 T wasabi paste
  • 1/2 t ground, dry or fresh ginger
  • cracked black pepper to taste
  • 1 t Sambal Oelek Chili Paste or other source of heat
  • combine all ingredients
  • refrigerate
  • yes, that is it!
  • This sauce is great on everything from salads to steaks to pork chops.
  • This recipe make approximately 1 1/2 cups.
  • Look for this sauce on your next visit to Evins Mill!


Mother's Day Macaroons

  • 4 large egg whites, at room temperature
  • 1 cup granulated sugar
  • 1/4 t salt
  • 1t vanilla extract
  • 1/2 cup cake flour, sifted
  • 3 cups sweetened, shredded coconut
  • lemon or orange zest, fine, to taste (optional)
  • In a stainless steel bowl, whisk together the egg whites, sugar and salt.
  • Bring a sauce pan with enough water in it to cover the bottom to a boil; this pan should be a size that the bowl will rest comfortably over.  
  • Take boiling water off the heat and cover the top of the pan with a towel; this will keep your bowl of egg white mixture from sliding around.
  • Place egg white mixture bowl on towel that is covering the boiling water and whisk egg mixture until it is warm to the touch.
  • Remove from heat; add flour, vanilla, coconut, zest and mix well.
  • Cover and refrigerate until firm and chilled through, maybe an hour or two.
  • Preheat oven to 325F
  • Line a baking sheet with parchment paper and scoop small mounds of the macaroon mixture onto sheet, placing them a couple of inches apart.
  • Bake for approximately 15 minutes, or until just starting to turn golden brown.
  • Allow to cool, then eat!
  • Recipe makes 1-2 dozen macaroons depending on the size scoop you use.
  • I like to make them on the larger side so that they are still soft on the inside once they brown on the outside.
  • These are great without the zest, but it is a nice way to play around with the flavor for a special occasion.
  • These are a staple at our Mother's Day brunch; they go great with chocolate, strawberries, or just alone with mom.
  • The batter can be made up to a couple of days in advance, then just scoop them out and bake.
  • They can be stored, already baked in an airtight container for a couple of days too; but are best baked and eaten fresh.


Buttermilk Herb Dressing

  • 2 cups buttermilk
  • 2T lemon juice
  • 1T vinegar
  • 1t hot sauce
  • 2t Lawry's seasoning salt
  • 2t granulated garlic
  • 1/2t crushed red pepper flakes
  • 1t smoked paprika
  • 1t ground cumin
  • 1t fresh ground black pepper
  • 1T Italian seasoning herbs
  • 1T Dijon mustard
  • 1 qt mayonnaise
  • 1/4 cup fresh chopped herbs, variety
  • Combine all ingredients in a 2 quart container with whisk.
  • Cover and refrigerate overnight for best flavor.
  • Experiment with different herbs, spices or vinegars to make it your own.
  • Recipe makes a little less than 2 quarts.
  • Keep refrigerated, and it should last for up to two weeks.
  • Only takes a few minutes to make - and no more buying salad dressing with all the preservatives and corn syrup! Enjoy.


Granny Smith Apple, Spice Cake

  • 2 cups all purpose flour
  • 1t baking powder
  • 1t baking soda
  • 1t ground cinnamon
  • 1/2t ground cloves
  • 1/2t ground ginger
  • dash of salt
  • 3 whole eggs
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 cup vegetable oil
  • 2 cups grated Granny Smith apples
  • 4 cups thin sliced Granny Smith apples
  • pan spray
  • Preheat oven to 350F and collect all ingredients.
  • Combine flour, baking powder, baking soda, spices and salt with a wire whisk in a medium bowl. Set aside.
  • Combine eggs, sugars, oil and grated apple into a large bowl; mix well.
  • Spray 9x13 baking dish or similar with pan spray to keep from sticking.
  • Add sliced apples to the bottom of baking dish and layer evenly.
  • Combine the flour mixture into the wet mixture and mix well.
  • Pour batter over the apples in the baking dish.
  • Bake at 350F for approximately one hour.
  • Check with a toothpick to see if it is done; allow to cool completely before cutting or frosting.
  • Different apples may be used, but make sure they are good baking apples.
  • Cream cheese frosting seems to fit this cake very well.
  • This recipe can also be made into cupcakes that makes for a great breakfast muffin.
  • This recipe will feed 16 easily; Enjoy!


Pickled Ginger Vinaigrette

  • 1 cup rice wine vinegar
  • 1/4 cup pickled ginger, packed, drained
  • 1/4 cup honey
  • 1t Dijon mustard
  • 1/2t sambal chili paste
  • salt, pepper, garlic to taste
  • 2 1/2 cups vegetable or salad oil
  • In food processor or with immersion blender, combine vinegar, pickled ginger, honey, mustard, chili paste, salt, pepper and garlic.
  • While food processor or blender is running, add oil slowly until combined.
  • Taste and fine tune the seasoning as needed.
  • This recipe will make approximately 1 quart of dressing.
  • We use this dressing on our grapefruit salad and also for a marinated vegetable salad.
  • You can substitute crushed red pepper flakes for the chili paste or omit if need be.