Archive for the ‘Recipe Contest’ Category

Inn the Kitchen Contest

May 6th, 2010 by Mariah

TheInnkeeper.com Announces It’s First Annual “Inn The Kitchen” Recipe Contest!

Starting May 5 through June 1, TheInnkeeper.com will be taking entries for their First Annual “Inn The Kitchen” Recipe Contest. One winner will be chosen in each of the following four catagories: Breakfast, Lunch, Dinner, and Deserts. Each Inn can enter one recipe in each of the four categories.

Here at TheInnkeeper.com, we have put a team together to cook up EACH AND EVERY recipe entry recieved! The staff will vote on their favorites, and the four winners will be announced on Friday June 4. Each of the winners will receive the following prizes:

$10 Dollars Off Their Annual Renewal Fee for 2010/2011

5 Free Placement Poinnts

Unlimited Facebook and Twitter Posting of Specials and Events for 2010

 

Below we have randomly selected two entries as an example of the information content your recipes should include. We look forward to recieving your entries. Happy Cooking!

 

Bison Tenderloin Steaks with Mushrooms Recipe

Greyhouse Inn B&BSalmon, ID.http://www.theinnkeeper.com/bnb/7895

 

Ingredients:

Mushrooms:

1/2 lb. fresh mushrooms, whole if very small, quartered if large

2 T butter

1 T oil

2 T minced shallots or green onions

1/4 t salt

Pinch of pepper

 

Saute mushrooms in hot butter and oil for 5 minutes to brown them lightly, stir in shallots/onions and cook slowly for a minute or 2 more. Season and set aside.

Steaks:

6 bison fillet steaks, 1″ thick and 2 1/2″ in diameter, each wrapped in a strip of bacon

2 T butter, more if needed

1 T oil

1 or 2 heavy skillets just large enough to hold the steaks easily

Instructions:

A handsome presentation for these steaks is a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter. Serve with them a good red Bordeaux.

Dry the steaks on paper towels. Place the butter and oil in the skillet and set over moderately high heat. When you see the butter foam begin to subside, indicating it is hot enough to sear and brown the bison steaks, saute them for 3-4 minutes on each side. They are medium rare if, when pressed with your finger, they offer a suggestion of resistance in contrast to their soft, raw state. Bison should be eaten medium or rare. Salt and pepper and serve on a warm platter. Discard a strip of fat if you wish.

 

Never Fail Sponge Cake Recipe

High Pointe Inn in Barnstable, MA.

http://www.theinnkeeper.com/bnb/10664

 

Cook Time: 30 min Prep Time: 15 min

Yield: 12 servings

Ingredients:

4 eggs separated

1 cup sugar

4 Tbsp. cold water

1 cup sifted cake flour

1 tsp. baking powder

 

Instructions:

Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking soda. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into well greased small angel food pan.

Bake at 325°F for about 30 minutes. Cool completely and invert onto cake platter.

Whip cream and slice strawberries. Set aside.

To serve, slice cake in half and fill with half the whipped cream. Top with remaining whipped cream and strawberries.