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


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.


Deviled Eggs

  • 6 eggs
  • 1/2 cup mayonnaise
  • 1 T Dijon mustard
  • 1 T horseradish
  • 1/2 t sambal olek (chili paste)
  • granulated garlic to taste
  • lawry's season salt to taste
  • kosher salt and black pepper to taste
  • Hard boil eggs (this is typically 10 minutes once it starts boiling). Cool in ice water and peel.
  • Cut eggs in half; place yolks into a food processor and display whites onto a serving dish.
  • Add the remaining ingredients to the food processor with the yolks and puree until very smooth.
  • Place yolk filling into a pastry bag with tip of choice and pipe the filling back into the whites.
  • Sprinkle with chopped herbs, green onion, smoked paprika or all the above for garnish.
  • Makes 12 halves and can be completed in about 20 minutes.
  • Rule of thumb is the older the egg, the easier they are to peel; this is a good reason to stock up a week or two ahead and let them "age."
  • There are many variations on deviled eggs; have fun and play around!  Once you get the basics down, try folding in chopped crab meat, fresh pesto, or garnishing with blanched asparagus tips.
  • If you do not want the spice, substitute a little lemon juice for the mustard, horseradish and chili paste
  • Enjoy with your cookout this summer or save for the holidays - just make plenty.

Blueberry, Cornmeal Pancakes

  • 1 cup all purpose flour
  • 1 cup cornmeal (not cornbread mix)
  • 2 T brown sugar
  • 2 T baking powder
  • 1/2 t salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 t vanilla
  • 1/2 t vinegar
  • 1 3/4 cups milk
  • 1 cup blueberries (if frozen then thaw and drain)
  • oil or spray for greasing pan to cook pancakes
  • In a medium mixing bowl, whisk all dry ingredients together.
  • In a separate medium bowl, combine all wet ingredients.
  • Combine wet with the dry and mix well with whisk.
  • Heat griddle or pan to medium heat.
  • Grease griddle or pan with non-stick spray or desired oil.
  • Ladle or pour batter onto greased cooking surface to desired size.
  • Sprinkle blueberries onto each pancake.
  • Flip pancake once the edges begin to dry and batter is bubbling (1 minute).
  • Cook until browned on the second side (less than 1 minute).
  • Remove pancakes and keep warm.
  • Repeat with remaining batter.
  • You may use butter for greasing your pan for cooking, but be careful, as the butter will burn and scorch quicker than vegetable oil so you may find you want to lower heat.
  • The batter consistency can be adjusted by adding a little more or less milk to achieve a lighter/thinner or thicker/denser pancake.
  • The blueberries may be added to the batter before cooking, but this may cause a need for adjusting the liquid in the batter.
  • This recipe will make approximately 24-30, 3" pancakes. I find that it will feed about 10 folks.
  • Serve with maple syrup, whipped cream, home-fried potatoes, and Benton's bacon!  We do!
  • Have fun experimenting and enjoy!