SIGNATURE RECIPES
Gathering around the table and the sharing of food is always the best way to show hospitality.
In the spirit of sharing, we have assembled a collection of receipies that we feature here at Shambhala, as well as recipies shared with us by our guests and local foodies.
Enjoy
Shambhala Signature Blueberry Muffins
Blueberries...
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Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
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In a medium bowl, whisk together the flour, baking powder and salt.
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In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
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Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
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Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Rustic Onion Soup
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Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
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In a medium bowl, whisk together the flour, baking powder and salt.
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In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
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Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
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Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Rustic Onion Soup
Cream of Roasted Butternut Squash Soup for Yuletide Tea
We serve this soup at Christmas every year for our Yuletide Tour and Tea. It is a perennial guest favourite. It is lightly spiced with a wonderful ‘Christmassy’ fragrance. It's easily adaptable to vegetarian and vegan diets by simply replacing the chicken stock with water or vegetable stock. A nut milk, such as almond milk works well as a substitute for the cream. This recipe is enough to serve a crowd of 25 or more.
Shambhala Tea Biscuits
These tea biscuits are light, fluffy, tasty and easy to make. This recipe can be made sweet or savouy with the addition of a few simple ingredients like fresh herbs, cheeses or simply drizzled with honey.
Oven-Scrambled Eggs
This recipe is great when you want to cook scrambled eggs for a crowd. The texture is light and fluffy, resembling a soufflé. Flavouring ingredients are easily added – we often use a mix of cheeses. Like similar eggs dishes, this one puffs up in the oven for a wonderful presentation. However, it also collapses quickly as it cools – so serve it immediately.
This recipe can be adapted for 3---12--or 75; simply adjust quantities to suit, using two eggs per person.
Tuscan-Roasted Tomato Pasta
Shambhala’s Frittata - (a.k.a. quiche sans pastry)
This egg dish appeals to all our guests. It is basically a crustless quiche, which uses any vegetables of your choice. This is a nice “clean out the fridge” dish. You can substitute any vegetables you like. You can also add things like cooked bacon or ham or cooked potatoes to get something more like a traditional quiche. The whole thing is very flexible and easy to do. We sometimes precook the vegetables and freeze them in baggies – it makes things a little easier to get the quiche ready in a hurry.
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Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
-
In a medium bowl, whisk together the flour, baking powder and salt.
-
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
-
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
-
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Tuscan-Roasted Tomato Pasta
Crust-less Spinach Quiche
This is a quick and easy crust-less spinach quiche recipe that uses eggs, spinach, onion, and cheese for the perfect quiche in less than an hour. The addition of bacon, sundried tomatoes or carmalized scallions elevate this simple dish to extraordinary!
Blueberry Blintzes - Yield: 20 crepes
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes. Top with creme fraishe an garnish with a sprig of fresh mint.
