23Apr

Recipe Renovation: Chicken Eggrolls

April 23, 2015 by Susan Piergeorge

By Susan M. Piergeorge, MS, RDN, Nutritionist Welcome to our new series of Recipe Renovation! We will regularly be featuring recipes offered on our Golden Door menu or in our cookbooks that feature traditional dishes that have been modified to be healthier while still delicious. Our first recipe is our chicken eggroll offered weekly at lunch. A typical fried three ounce chicken eggroll has about 200 calories and contains 45% fat. This eggroll served on our Golden Door menu is over twice the size at 8 ounces and comes in at only 320 calories and 33% fat! It is loaded with veggies, lean protein and flavor. Enjoy this crispy and delicious dish! Chicken Eggrolls  Yields 15 chicken eggrolls Ingredients: 8 Chicken breasts marinated (see recipe below) 1 package egg roll wrappers 1 Tablespoon olive, grapeseed or organic canola oil 1 white/yellow onion, small dice 1 clove garlic, minced 4 ribs …

13Feb

Warm Flourless Chocolate Cake with Raspberry Coulis and Candied Orange Peel

February 13, 2015 by Golden Door

Normally a flourless chocolate cake is made with lots of butter, chocolate and eggs-undeniably delicious, but far too many calories and fat for a Golden Door dessert. This version is undeniably delicious and guilt-free! Use good quality chocolate with 60-70% cacao for this cake. For the Cakes: 8 oz dark chocolate, chopped 1 large egg 2 very ripe bananas ½ C mashed yam ¼ C honey 1 TB grated orange peel 3 large egg whites Pinch kosher salt 1. Preheat the oven to 350F. Spray 8 four ounce ramekins with cooking spray until well coated and place them on a baking sheet. 2. Place a bowl over a saucepan filled with a couple inches of water; the water should not touch the bowl. Place the chocolate in the bowl and let stand until the chocolate is shiny and soft to the touch, about 10 minutes. Stir with a rubber spatula …

18Nov

Golden Door Bloomsdale Spinach Salad

November 18, 2015 by Golden Door

What’s for dinner? When Greg Frey Jr. visited The Talk earlier this year, he served up a delicious Bloomsdale Spinach Salad. Bloomsdale Spinach is an heirloom savoy verity of spinach known for its crinkly sweet leaves and texture. This dish is light, lively, and beautiful addition to any holiday dinner party!   Bloomsdale Spinach Salad Yield: Serves 4-6   Ingredients: 10-12oz bloomsdale spinach* leaves washed and de-stemmed 6oz gorgonzola cheese crumbled 1-2 Fair Hill Farm Fuji apples or other crisp apple large dice with skin 1 ½ – 2 cups flax crunch (See attached recipe) 2TBSP red wine vinegar 2TBP pomegranate molasses ¼ cup diced shallot ½ cup Extra Virgin Olive Oil (EVOO)   Dressing: In a small skillet heat 1 tsp of EVOO and sweat shallots over medium heat till caramelized. Remove from the heat add molasses, vinegar, and remaining EVOO. Let sit and cool to room temperature.   Salad: In …

25Aug

Golden Door Smoked Salmon Recipe

August 25, 2015 by Golden Door

By Executive Chef Greg Frey Jr.  Serves 8 2 pound wild salmon filet Skin-on scaled 1 cup diamond crystal kosher salt 7-8oz hardwood chips for smoking (Apple, Alder, and/or Maple) 1 Lemon Zested and chopped fine 16oz Sour Cream or Crème Fraiche 3 TBSP Fresh chopped savory herbs (mix of any parsley, chive, chervil, thyme, dill, etc.) Place Salmon on a 9”x9” baking dish or similar skin side up. Rub the skin with 2TBSP of the salt. This seasons and cleans the skin. Turnover and mix salt with 1 TBSP water so like clumpy wet sand. Apply the salt evenly across the filet, do not rub into the flesh, should see the color of the fish through the salt layer. Let cure in the fridge for 2hours if less than .75 inches or greater than .75 inch 4.5hours. Rinse the salt from the salmon and let sit overnight loosely covered …

29May

Golden Door Recipe Restoration: Crab Cakes

May 29, 2015 by Susan Piergeorge

An average fried crab cake has about 230 calories with 60-65% fat and nearly 500 mg sodium. At the Golden Door, we believe in keeping our guests well fueled with healthy and delicious meals. From a nutrition standpoint, crabmeat contains quality protein, along with omega-3 fatty acids, B vitamins such as folate (B9), cobalamin (B12) and niacin (B3), and important minerals such as zinc, selenium, potassium, phosphorus and copper. In this recipe we’ve reduced the calories and sodium, while also lowering the fat. Serve this delicious crab cake with a mixed greens salad, accompanied with some whole grains, or make smaller (half size) portions and serve as an appetizer or snack.   Crab Cake Servings 30 3-ounce crab cakes   Ingredients 4 pounds cooked crabmeat 1 ½ cups mayonnaise 1 ½ cups panko bread crumbs 1 medium onion, chopped 1 Tablespoon chopped fresh parsley 2 Tablespoons Worcestershire sauce 2 Tablespoons …

04Sep

Rose and Pistachio Ice Cream Recipe

September 4, 2014 by Golden Door

Delight your taste buds with this rich and creamy Rose and Pistachio Ice Cream recipe from Chef Greg Frey Jr. The perfect combination of rose and pistachio produce an unforgettable taste. Best of all, its a snap to prepare. Ingredients 2 cup whole milk 2 cup half and half 1 cup sugar 12 threads saffron 2 TBSP  rose water 1 TBSP pistachio oil 4 egg yolks Crush the saffron threads between your fingers and add to the rose water. Let stand for 20 minutes. Bring the milk and sugar to 165 degrees slowly add the hot milk into a separate bowl with the egg yolks and pistachio oil while whisking. Add the rose water and chill the mixture before adding to your ice cream maker.  

10Sep

Golden Door Fall Harvest Bean Salad

September 10, 2014 by Golden Door

Fall Harvest Bean Salad Makes approx. 4-6 salads Ingredients: 2 1/2 pounds assorted beans such as (Kentucky blue lake, haricots vert, French beans, romano, etc) cleaned and trimmed to 1 ½ inch – 2 inch pieces ¼ cup thin sliced red onion ¼ cup pomegranate seeds 1 watermelon radish sliced thin ½ cup white balsamic ¼ cup fruity EVOO ¼ tsp dill pollen or 1 tsp fresh dill chopped Salt & Pepper to taste   Method: 1. Bring a large pot of salted water to a rolling boil. Blanch beans in boiling water till tender, cool with an ice bath. Work in batches so you don’t overcrowd while cooking. Set the beans aside on a towel lined dish or pan. 2. Heat ¼ cup white balsamic and ¼ tsp salt till a simmer add onions and remove from the heat, let sit for 5 min. Place ¼ cup ice in the mixture and set …

20Nov

Lemon Crab Cake Recipe

November 20, 2014 by Golden Door

Are you dreaming of the perfect crab cake? We’ve got you covered! This week’s Lemon Crab Cake recipe from Executive Chef Greg Frey Jr. is a staple on the Golden Door menu. It’s as simple to prepare as a classic crab cake, but with less mayonnaise and lots of fresh flavor. Golden Door Lemon Crab Cake Ingredients: 1pound picked baja stone crab 1 TBSP mayonnaise ½  cup panko bread crumbs 2TBSP chopped parsley 2tsp Dijon mustard juice of one lemon (aprox 2 TBSP) zest of one lemon micro-planed or fine dice 1 ½ tsp old bay seasoning ¼ tsp minced garlic (1 clove) 1 TBSP minced shallot Salt and Pepper to taste 2 TBSP Extra virgin Olive Oil Assembling: Heat your oven to 350 degrees. If you bought already picked crab I suggest rechecking for shells and cartilage pieces by rubbing small batches of the crab in your fingertips. Have a shallow bowl of …

09Dec

Coriander Crusted Mahi-Mahi with Tropical Fruit Salsa

December 9, 2014 by Golden Door

We serve a lot of fish at the Golden Door because it is a delicious and versatile source of lean protein and other valuable nutrients. This signature recipe from Executive Chef Greg Frey Jr. features a delectable coriander mahi-mahi that pairs perfectly with a flavorful tropical fruit salsa. INGREDIENTS 1 ½ pounds mahi-mahi ( chefs tip- be sure the blood line on the mahi is bright red for freshness, the dingier the color the older the mahi, don’t buy fish whose bloodline looks rusty brown or meat that is grey) ¼ cup coriander seeds 1 TBSP EVOO Toast the coriander seeds in a dry skillet on medium heat till fragrant but not colored or smoking. Remove from the pan and set aside while you portion the fish into 6 equal pieces. Grind the coriander in a spice or coffee grinder. Sear the fish in a nonstick skillet on med-high heat in the EVOO. Turn and continue to …

04Nov

Stuffed Red Apples with Cardamom Fennel Chutney

November 4, 2014 by Golden Door

Warm, Stuffed Apples – an easy fall treat for a crowd, or for just a few! This recipe features Red Vein Apples paired with cardamom fennel chutney. These tasty bites are awaiting guests to nibble on them before dinner. Recipe: Red Vein Apples 2 bulbs of fennel cored and diced 1/4 tsp ground cardamom 1tsp EVOO 1 TBSP lemon juice   Halve the apples and remove the core. Season with salt & pepper, sear flesh side down in a Teflon coated sauté pan on med heat. Remove once they begin to brown 2 min. In the same pan add oil and fennel sauté till tender. Add cardamom and cook an additional 2 minures. Add lemon juice mix and remove from the heat. Let mixture cool and then fill the apples. Garnish with fennel frond.  

25Sep

Pink Lady Apple Sweet and Sour Sauce Recipe

September 25, 2014 by Golden Door

Golden Door’s Pink Lady Apple Sweet and Sour Sauce is a versatile condiment we use often in our kitchen for game and fall/winter vegan dishes.  Shown served with Moroccan Spiced Lamb Chops.   Serves 6-8 >1 Pink Lady Apple diced > 1/4 cup fresh lemon juice > 1/4 cup wildflower honey > Zest of 1 lemon chopped fine > 1TBSP coarse chopped peppermint > 1/4 tsp ground cumin > Sprinkle of cinnamon > Sprinkle of cayenne pepper > Sprinkle of fresh ground pepper & salt   Nutritional Information: 50 Calories a serving, 13g carb, 0g fat, 0mg cholesterol, 50mg sodium, 36 mg potassium, 1g dietary fiber  

03Oct

Ginger Honey Tea

October 3, 2014 by Golden Door

Most people fear honey bees, but Greg Frey Jr. loves getting up close. Greg is not only the executive chef at Golden Door, but is also the resident beekeeper. Honey bees are essential to the pollination and survival of some of Californian’s favorite food crops—almonds, avocados, apples, citrus. Greg is passionate about harvesting fresh honey for use in some of his delicious culinary creations, including Golden Door’s Ginger Honey Tea. Ginger Honey Tea 2 bags green tea 6 1/2 cups water 1 crushed stalk of lemongrass 1/3 cup raw wildflower honey 1″ knob of crushed whole ginger root Fresh lemon to taste Bring water, ginger, lemongrass, &honey  to a hard simmer but not a boil. Steep the tea for 4 min off the heat, strain and serve.

17Oct

Golden Door Fig Jam Dot Cookies

October 17, 2014 by Golden Door

Looking for a healthy cookie recipe? This guilt-free Jam Dot cookie is a signature snack at the Golden Door, and long-time guest favorite! These cookies are fast and fun to make and can be filled with your favorite kind of Golden Door Preserve or Marmalade. The lush sweetness of the figs shines through in this simple preserve. Ingredients: 1 cup flour 1 cup ground oats 1 cup ground almonds 1/2 cup maple syrup 1/2 cup orange juice 1 tsp cinnamon 1 tsp vanilla 1/4 cup grapeseed oil Golden Door Organic Fig Preserves   Mix all in a bowl. Form on cookie sheet by hand. Fill with jam and Bake at 350 for 12-15 min.   About Golden Door Artisan Foods Golden Door Artisan foods are all sourced from local growers and processed at a local facilities based in Southern California. Our products contain no chemical preservatives or artificial sweeteners, are non-GMO, all …

23Oct

Golden Door Masoor Dal Recipe

October 23, 2014 by Golden Door

An Indian dish named after the split pink lentils used in the dish, Masoor Dal is a favorite for our vegetarian guests and omnivores are pleasantly satisfied by this hearty meal. We use jarrahdale pumpkins for this recipe, a beautiful blue-grey pumpkin used often for decorating but it’s also the incredibly tasty. Bright orange flesh with the flavor hinting of melon and cucumber. It’s both pickled and stewed in this recipe. Serving tip: serve the dal over rice for  complete protein balance.   Ingredients: 12oz pink lentils 1cup jarrahdelle pumpkin diced no skin 1/2 cup chopped tomato 3TBSP extra virgin coconut oil 1 1/2 cup onion diced 2TBSP minced garlic 1tsp cumin ground 1tsp coriander ground 1TBSP chili powder 1tsp black pepper fresh ground Dash cayenne or more depending on taste Dash cinnamon 1 bay leaf 1/2 cup chopped green onion 2 TBSP chopped cilantro 1 qrt vegetable stock Juice …

28Oct

Chocolate Avocado Ganache Recipe

October 28, 2014 by Golden Door

In honor of National Chocolate Day, we are sharing this delectable Chocolate Avocado Ganache Recipe! Enjoy this easy to make dessert with healthy ingredients. Dark chocolate in particular has health benefits for our brain, skin and blood vessels. And the avocado possesses healthy vitamin E along with mono and polyunsaturated fats. It can be served plain, rolled in unsweetened cocoa powder, coconut, chopped nuts or add some spices, extracts or liqueur and enjoy! Chocolate Avocade Ganache Servings: 20 Serving Size: 1 Tablespoon 5 ounces dark chocolate (at least 60% cacao) chopped fine 1 Ripe Avocado, pitted, peeled and diced Preparation In food processor, mix the chocolate until well ground. Add the avocado and form a paste. Scoop into individual portions and serve with nuts, fruit or rolled in unsweetened cocoa powder, coconut or as pictured.   Nutrition per serving: 49 calories, 0 grams protein, 5 grams carbohydrate, 3 grams fat, …