Eggnog Punch

6 Egg Yolks

1/3 cup Sugar

1 pint Whole Milk

1 pint Light Cream

6 whole Cloves

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

½ tsp Cinnamon

1 tsp Vanilla Extract

1 tsp Ground Nutmeg

Combine milk, cloves, 1 teaspoon vanilla, 1 tsp ground nutmeg, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in cream, 1 tsp vanilla, and 1 tsp nutmeg. Refrigerate overnight before serving.

Combine 2 oz V.S. Cognac with 4 oz Eggnog and 2-3 dashes of Black Walnut Bitters in a punch cup. Sprinkle with nutmeg and enjoy.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Champagne Cocktails

Mimosa

Orange Juice and Champagne

Bellini

Peach Nectar and Champagne

Geranium

Pomegranate juice and Champagne

*Enjoy a non-alcoholic version of these cocktails by substituting Sparkling Cider for Champagne

Poinsettia

½ oz Cointreau, Cranberry juice and Champagne

Hydrangea (White and Blue)

½ oz St. Germain (White) or ½ oz Blue Curacao (Blue), White Cranberry and Champagne

Champagne Cocktail

1 sugar cube, bitters of choice and Champagne

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Virgin Strawberry Daiquiri

1 cup Sugar

2 pounds Strawberries, washed and topped

1/4 cup Lime Juice

2 Eggs

1 tbsp Vanilla Extract

5 tbsp Heavy Cream

Place all ingredients except cream into a blender and puree. Pour puree into frosted martini glasses and drizzle cream on top as a garnish. Finish with a candied strawberry pop (see recipe). Makes – 5

Candied Strawberry Pops

10 each large Toothpicks or Bamboo Skewers

1 pound Sugar

10 each fresh Strawberries

1/2 cup Water

Pour sugar into a sauce pan, add water. Place on stove over high heat. Bring to a boil, and boil until liquid sugar starts to turn golden. Push each strawberry onto a skewer and then dip into the caramelized sugar (totally immerse them). Place them on parchment paper to set.

Makes – 10

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Pavlova with Fresh Berries

1 each Meringue for Pavlova (see recipe)

2 fl oz Whipped Cream

2 oz diced fresh Strawberries

1 oz fresh Blueberries

2 fl oz Strawberry Compote (see recipe)

Place Meringue for Pavlova portion in a large bowl. Crack the top of the meringue and place a dollop of whipped cream on top. Spoon fresh berries over whipped cream and then top with Strawberry Compote. Makes – 1 serving

 Meringue for Pavlova

3/4 cup Egg Whites

1 pinch Salt

½ tsp Cream of Tartar

1 ½ cups Sugar

1 ½ tbsp Cornstarch

1 ½ tsp Vanilla Extract

To a mixer add egg whites, salt and cream of tartar; whip. In a separate mixing bowl, combine sugar and cornstarch. Slowly add sugar mixture to egg mixture while whipping. Continue whipping till stiff peaks form. Using a scoop or spoon, divide mixture into six equal portions and place on a parchment paper lined sheet tray. Preheat oven to 275 degrees. Place tray in oven and reduce heat to 250 degrees. Bake for 1 hour. Makes – 6 servings

 Strawberry Compote

1 pound diced Strawberries

5 oz Sugar

3 tbsp Lemon Juice

2 tbsp Vanilla Extract

Place all ingredients in a sauce pan and simmer for 30 minutes. Makes – 10 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Vanilla Bean Crème Brûlée

2 ½ cups Half & Half Cream

½ each Vanilla Bean

¾ cup Sugar

8 each Egg Yolks

Pour half & half into sauce pan. Cut vanilla bean in half. Using only one half split bean and scrape out seed. Add seeds and pod to half & half. Bring just to a boil over high heat. Stir in sugar. Allow to cool to room temperature, stirring occasionally. Add yolks, whisking to combine well. Pour into measuring cup. Place baking ramekins in a 2” high pan. Fill ramekins with custard. Add hot water to hotel pan to come half way up the sides of the ramekins. Bake at 350 degrees until centers are set (30-40 minutes).

Brûlée tops with a sprinkle of white and/or brown sugar and brûlée torch. Yield – 1 quart

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Summer Fruit Crostata

Green Valley Grill’s Summer Fruit Crostata is our favorite summertime dessert. Our housemade rustic tart is topped with local summer berries and housemade buttermilk ice cream. Below you’ll find the recipe to make it at home! Also, be sure to check out more GVG recipes and our latest seasonal menu.

Rustic Tart Instructions

Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide into 4oz portions.

Summer Fruit Crostata Instructions

Roll each tart dough portion out to a 12 inch circle. In a bowl, toss fruit with sugar and flour. Place 1 cup of fruit in center of each dough circle. Fold edges of dough in, leaving a 3 inch opening of fruit showing. Bake at 350 degrees for 15 minutes. Makes – 6 crostada

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Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Strawberry Champagne Gelee

2 1/2 cups Strawberries, sliced

3/4 cup Granulated Sugar

5 tsp Unflavored Gelatin

3/4 cup Water

3 1/8 cups Champagne or Sparkling Wine

3/4 cup Simple Syrup (see recipe)

In a bowl, combine berries and sugar and allow to sit for about 15 minutes. In a separate bowl, combine gelatin and water and allow time for gelatin to bloom. In a saucepot, mix sparkling wine and simple syrup. Melt down gelatin over a double boiler. Add gelatin to sparkling wine-syrup mixture. Bring all to a boil and cook for about 5 minutes. Allow to cool a little and then pour into 8 bouillon/soup cups. Portion fruit into the 8 cups. Refrigerate and allow to set. Makes – 8 servings

Simple Syrup

½ cup Water

½ cup Granulated Sugar

In a small saucepot, mix water and sugar together. Bring to a boil over high heat, stirring occasionally. Remove from heat. Allow to cool. Makes – ¾ cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Rustic Apple Crostada

4 oz Dough (see recipe)

1 cup Filling (see recipe)

4 tbsp Topping (see recipe)

Pre-heat oven to 400 degrees. Roll out dough into a 6 to 7 inch circle. Place filling in the center of the dough. Fold edges over the filling. Sprinkle tart with the topping. Repeat process for remaining tarts.Place on baking pan and bake at 400 degrees on middle rack for 15 to 17 minutes, or until dough is golden brown. Cool tarts on a wire rack. Yield: 10 tarts

DOUGH

1 pound Unsalted Butter (cold)

4 cups All Purpose Flour

1/2 cup Granulated Sugar

1 tsp Kosher Salt

1/2 cup Ice Water

Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide into 4oz portions.

FILLING

4 pounds Granny Smith Apples

2 pounds Red Rome or Fuji Apples

3 tbsp Granulated Sugar

2 tbsp Lemon Juice

Peel and core apples. Cut each apple into 6 wedges. Cut each wedge into 3 equal pieces. Toss apples with sugar and lemon juice and set aside.

TOPPING

1 cup All Purpose Flour

1 cup Granulated Sugar

½ pound Unsalted Butter

Combine flour and sugar in a mixing bowl. Blend butter with your fingertips until the mixture crumbles and holds together in irregular lumps.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.