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Taste of Susan's Grill House, Pocono Peddlers Village, 254 Stadden Road, Tannersville, PA (2026)

08/16/2022

Bluberry and Almond Tart

This is a cheat's version of a sweet almond tart and the result is superb. Whisked egg whites and grated marzipan cook to form a light sponge under a tangy topping of contrasting blueberries.

Serves 6:

9 oz shorcrust pastry
6 oz (generous 1 cup) white parzipan
4 large egg whites
4 oz (generous 1 cup) blueberries

1. Preheat the oven to 400 F (Gas 6). Roll out the pastry and use to line a 9 in round, loose-based flan tin (pan).
2. Bake blind for 15 minutes. Reduce the oven temperature to 350 F (Gas 4).
3. Grate the marzipan. Whisk the egg whites until stiff. Springle half the marzipan over them and fold in. Then fold in the rest. Turn the mixture into the pastry cas (pie shell) and spread evenly.
4. Sprinkle the blueberries over and bake for 20-25 minutes, until just set.
5. Cool for 10 minutes before serving.

08/13/2022

Blackberry Tart

It's easy to bake this blackberry tart

To serve Six:
1 1/4 lb (5 cups) blackberries
4 oz (generous 1/2 cup caster (superfine) sugar

9 oz ready-made puff pastry
2 oz (1/2 cup icing (confectioners') sugar
Whipped cream, to serve

1. Preheat the oven to 425 F (Gas 7). Wash the berries and mix with the caster sugar in a bowl. Roll out the pastry to about 1/8 inch and trim to a circle

2. Mark a border about 1 inch from the outside of the circle to create a crust.

3. Spread the fruit in the marked inner circle.

4. Bake in the oven for 15 minutes.

5. Dust with the icing sugar and serve hot with a large dollop of whipped cream.

08/10/2022

Lemon Shortbread Cookies

These are crisp, lemony shortbread cookies with fluted edges, made and sold in England since the 17 century.

Makes about 20.

2 egg yolks
8 oz (2 cups) plain flour, plus etra for dusting
Finely grated rind of 1 lemon
4 oz (½ cup) butter
5 o (1/4 cup) caster (superfine) sugar

1. Preheat the oven to 250 F/Gas 4. Lightly grease two baking sheets and line with baking parchment.
2. In a mixing bowl, best together the butter and sugar and pale, light and fluffy. Beat in each egg yolk one at a time, beating throughly after each addition.
3. Sift the flour over the top and add the lemon rind. Stir un with a wooden spoon at first and then gather up the mixture with your fingertips to make a stiff dough.
4. Knead the dough lightly on a floured surface then roll it out evenly to about ¼ in thick. Using a 3 in fluted cookie cutter, stamp out rounds and arrange on the baking sheets.
5. Gather up the trimmings and roll out again to make more cookies until all the dough has been used up.
6. Bake for about 15 minutes, until firm to the touch and lightly browned. Transfer to a wire rack and leave to cool completely.

08/08/2022

Making pastry isn't difficult if you follow a few simple rules and master the basic techniques. Any good pastry cook knows that practice really does make perfect.

You don't need fancy equipment: a bowl, a set of scales or measuring cups and a rolling pin are all you need to begin with, plus one or two pie plates or dishes in sizes to suit your style of cooking.

As you become more proficient and discover how satisfying and creative making pastry can be, you may want to expand your range of utensils, but remember: when it comes to good pastry-making, cool hands are the cooks most valuable assets.

07/30/2022

Summer corn pancakes

Makes 8 pancakes

These pankakes are like a summer dream on a plate. When corn in abondance, a stack of these is in order. The corn is buttery and sweet, while the cornmeal gives these pancakes heartiness and a toothsome texture. Serve them hot with a dollop of butterm and syrup.

1. In a small skillet, melt the butter over medium heat. Add the corn and sauté for 3 to 5 minutes until lightly browned. Remove from the heat and set aside to cool.

In a medium bowl, mix together the flour, cornmeal, sugar, baking powder, and salt.

In a measuring cup or small bowl, measure out the milk. Add the egg and vanilla and beat until combined.

All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Gently fold in the corn kernels.

Preheat your skillet over medium heat and brush with 1 1/2 reaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the butter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for about 1 minute, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.

07/24/2022

How to make great hot sandwiches

The panini press revolutionized sandwich-making prowess. Since you don't have to flip the sandwich, it allows you to go all Dagwood with the sandwich fillings. Not only that, but the panini press can do the work while you bustle around gathering plates, napkins and other fancy tableware.

Consider these requirements for great panini or other hot sandwiches :

1. Good bread. Try thick rye, sourdough, onion rolls, ciabatta.
2. Tasty meats and cheese : Pay a little more at the deli case for higher-quality products.
3. Savory spreads and toppings : Mix different sauces and flavored mayos or mustards with spices and herbs. Pile on spinach, tomatoes, onions, roasted red peppers.

Instead of a panini press, you can use a large electric griddle that allows you to cook many sandwiches at once and gives you ample flipping space. Alternatively, you can wrap sandwiches in foil and toss them into a hot oven to warm.

Some of best combinations include Brie and bacon; turkey and cheddar; roast beef and provolone; ham and Swiss, grilled vegetables snf pepper Jack.

07/14/2022

Teriyaki Meatboal

To bring balance to your diet, serve low-carb meals. These meatballs mix up quickly with plenty of flavour. Using a quick-release scoop helps speed up the process, and their small size ensures quick cooking:

For 24 meatballs:

1 1/4 pounds ground turkey
1/4 medium onion, chopped (about 1/2 cup
1/4 cup quick-cooking oats
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon ground ginger
1/8 teaspoon red pepper flakes

Cooking:

1. Preheat the oven to 375F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
2. In a large bowl, combine all of the ingredients.
3. Using a quick-release scoop, form 24 meatballs1 to 1 1/4 inches in diameter and place them on the prepared baking sheet. Bake until cooked through and lightly browned, 15 to 20 minutes.

Note that you can shape the meatballs and refrigerate them in a covered container for up to 1 day. Baked meatballs can be cooled, wrapped and frozen to up to 2 months.

07/11/2022

Farmhouse Chicken Chowder (a recipe from our records, sometimes we treat our guests with this chowder). This rustic chicken chowder hails from rural America.

To create this chowder, we first made a rich chicken broth, which also provided white meat for the soup. We built flavor by rendering bacon and cooking the aromatics in the fat and added flour as a thickener. Then the brot was added along with potatoes and a few other vegetables. Once everything was tender we sirred in heavy cream to add richness and added the chicken.

Ingredients:

4 slices bacon, chopped
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried
1/3 cup all-purpose flour
8 cups chicken broth
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 carrot, peeled and sliced 1/4 inch thick
1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
1 cup heavy cream
2 cups shredded cooked chicken
2 tablespoons minced fresh parsley.

Preparation

1. Cook bacon in Dutch oven over medium heat until crispy 5 to 7 minutes; transfer half of bacon to paper towel-lined plate. Add onion to bacon left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant about 30 seconds. Stir in flour and cook for 1 minute.

2. Gradually whisk in broth, scraping up and broned to and smoothing out any lumps. Stir in potatoes and carrot and bring to boil. Reduce to gentle simmer and cook until vegetables are nearly tender, about 10 minutes. Stir in bell pepper and simmer until all vegetables are tender, 10 to 15 minutes.

4. Stir in cream and bring to simmer. Stir in shredded chicken and let heat through, about 2 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Ladle chowder into serving bowls, sprinkle with reserved bacon, and serve.

07/09/2022

We focus on making meals that are rich in fresh and high-quality produce, with healthy ingredients. But we also love sweets and we make snacks. We also are able to make a meal quickly. Well, we use simple cooking techniques to make healthy food with lots of flavor (long gone are the days when healthy eating meant a boiled skinless chicken breast and a bowl of steamed broccoli).

Our recipes are amazingly delicious.

Welcome to Taste of Suzan's Grill House!

07/04/2022

Few can resist the display of a good quality pâtisserie (pastry), and many of us have fond memories of the savoury pies and rich, fruit-laden tarts served up by our mothers at dinnertime, be a humble apple pie or a hearty chicken and mushroom pie, there is something irresistible about well-made pastry that makes it popular with people of all ages.

Many years ago pastry was used chiefly as a means of enclosing food, to protect it from the heat of the fire. These pastry cases were often simply a mixture of flour and water, that was broken off and discarded. But as ovens improved and the temperature became more controllable and less fierce, it was possible to release pastry from its original role as fire-retardant and explore ways of making it more edible.

06/28/2022

A few words about pastries... Did you know that pastries were made as long ago as the 5th century BC. In ancient Greece, pastry cooks were considered to be a separate trade to bakers. Curiously Romans and Greeks used oil, not butter, in their cooking, so it would not have been possible to shape the pastry as we do today.

06/26/2022

At the request of one of our customers:

Scottish Border Tart recipe

This one is delicious, served hot or cold with cream. Unusually for a tart this recipe does not require the pastry case to be baked blind, as the filling is both light and dry, it allows the pastry to crisp up.

(Serves 4).

1 egg, 3 oz - 1/2 cup soft light brown sugar, 2 oz - 1/4 cup butter, melted 2 tsp white wine vinegar, 4 oz - 1/2 cup currants, 1 oz - 1/4 cup chopped walnuts double (heavy) cream to serve (optional).

For the sweet pastry: 5 oz - 10 tbsp butter, 2 oz - 1/4 cup caster (superfine) sugar, 8 oz - 2 cups plain all-purpose flour, 1 egg.

1. Make the sweet pastry. Cream the butter with the caster sugar together in a processor. Add the plain flour and egg. Plus gradually until just combined being careful not to overprocess the mixture.
2. Roll the dough into a ball, and then flatten into a disc, wrap in plastic film and leave in a cool place for an hour before use.
3. Roll the pastry out and line a 8 in flan tin (pan). Preheat the oven to 375F - gas 5.
4. Mix the egg, sugar and melted butter together in a bowl. Stir the vinegar, currants and walnuts into the egg mixture.
5. Pour the mixture into the pastry case (pie shell) and bake in a the preheated oven for 30 minutes.
6. Remove from the oven when througly cooked, take out the flan tin and leave to cool on a wire rack for at least 30 minutes. Serve on its own or with dollop of fresh cream.

Taste of Susan's Grill House

08/16/2022

08/13/2022

08/10/2022

08/08/2022

07/30/2022

07/24/2022

07/14/2022

07/11/2022

07/09/2022

07/04/2022

06/28/2022

06/26/2022

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