Tag Archives: Cove recipe

Saturday Snapshot – Deliciousness at The Cove

Saturday Snapshot

O taste and see that the Lord is good. Blessed is the man who puts his trust in Him. (Psalm 34:8, NKJV).

A stay at the Billy Graham Training Center at The Cove provides ample opportunity to feast on God’s Word, but as any Cove guest will tell you, there’s also plenty of delicious food!

Blog graphic snapshot (1)

Our Executive Chef Douglas Walls and his team serve thousands of guests each year, as they come to enjoy a seminar, concert or retreat in the mountains of Western North Carolina.  Here are a few behind-the-scenes pictures of dishes that he’s served this week.

Grilled grouper served with whipped parsnips and wild rice pilaf.  Photo credit: Chef Douglas Walls
Grilled grouper served with whipped parsnips and wild rice pilaf.
Photo credit: Chef Douglas Walls
Grilled pork chop with creamy risotto and shaved brussel sprouts.  Photo credit: Chef Douglas Walls
Grilled pork chop with creamy risotto and shaved brussel sprouts.
Photo Credit: Chef Douglas Walls


To enjoy recipes from The Cove at home,
click here.

Click here for a schedule of seminar, concerts and retreats at The Cove in beautiful Asheville, NC.

Interested in hosting your own event at The Cove?  Click here for information.

Visit the Chatlos Memorial Chapel, Visitors Center, and newly opened Ruth’s Prayer Garden.  Click here for directions and operating hours.  Tours are free.

 

RECIPE FROM THE COVE KITCHEN: GRILLED PORK CHOPS WITH TERIYAKI HONEY GLAZE

Recipes from The Cove kitchen logo

PORK CHOPS

Smooth, sweet, and salty flavors are joined together in this Grilled Pork Chop with Teriyaki-Honey Glaze dish.  It is a perfect combination and will be sure to satify your taste buds.

This dish is a great meal to serve on a chilly evening and will remind you of warm summer nights.  From The Cove dining room to your own home table, this recipe is bound to be a hit.

Grilled Pork Chops with Teriyaki-Honey Glaze
Serves 4

4 Pork Chops
3/4 cup soy sauce
1 1/2 cup water
1 tablespoon fresh ginger, chopped
1 clove garlic, chopped
2 scallions, finely chopped
2 tablespoons honey
1 tablespoon light brown sugar
2 tablespoons unsalted butter

Marinade pork chop in soy sauce, water, ginger, garlic, and scallions for two hours. Remove from marinade and pat dry with paper towel. Save marinade and bring to a boil in a sauce pan.  Once it comes to a boil, reduce heat to a simmer and cook down for 15 minutes. Incorporate honey and light brown sugar in saucepan.  Remove from heat once sugar is dissolved.  Grill pork chops 12-15 minutes at a medium temperature, turning meat over halfway through.  Drizzle teriyaki glaze over pork chops and serve immediately.

We suggest serving with Roasted Butternut Squash Risotto and Lemon Garlic Roasted Asparagus (recipes on printable recipe PDF).

CLICK HERE FOR PRINTABLE GRILLED PORK CHOPS RECIPE 
(Roasted Butternut Squash Risotto and Lemon Garlic Asparagus Recipes are included.)

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe from the Cove Kitchen: Banana Pudding

Recipes from The Cove kitchen logo

Did you know that Cove Executive Director, Will Graham’s, favorite Cove dessert is banana pudding?  Well, our pastry chef, Natalie,  is sharing her delicious recipe today.  We hope you will enjoy as much as Will and our guests do.

Banana Pudding from Canva

Banana Pudding
Served at The Cove
Makes 4-6 servings

Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup whole milk
7 oz sweetened condensed milk
½ tablespoon lemon juice
1 teaspoon vanilla extract
8 oz heavy cream
2 tablespoons powdered sugar
Vanilla Wafers
Bananas, sliced as needed
Extra sweetened whipped cream as needed for topping

Whip the heavy cream and powdered sugar into soft peaks. In a separate bowl, whisk together the whole milk, condensed milk, lemon juice and vanilla extract. Slowly whisk in the pudding mix and continue whisking for 2 minutes. Fold the whipped cream into the pudding mixture 1/3 portions at a time. In the bottom of a 9”x9” casserole dish, spread an even layer of vanilla wafers. Spread sliced bananas on top of wafers. Spread half of pudding mixture over the bananas. Repeat wafers, bananas, and pudding.

Top with sweetened whipped cream.  For best results, make 1 day ahead of time and chill overnight.

CLICK HERE FOR PRINTABLE BANANA PUDDING RECIPE.

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove.  Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe From The Cove Kitchen: Coconut Cheesecake with Brownie Crust

Recipes from The Cove kitchen logo

COCONUT CHEESECAKE WITH BROWNIE CRUST

At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God.  Today, our pastry chef Natalie shares her recipe for
Coconut Cheesecake with Brownie Crust.  Delicious!

Coconut Cheesecake with Brownie Crust
Served at The Cove
Makes 1 – 9 inch pie, 6-8 servings

Ingredients
Brownie Crust:
3/4 cup all-purpose flour
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1/3 teaspoon baking powder
1 teaspoon vanilla extract
½ cup plus 2 tablespoons semi-sweet chocolate chips

Combine flour and baking powder and set aside. Melt butter and chocolate together over a double boiler. Whip eggs with the sugar until thick and light in color. Fold melted butter and chocolate into eggs. Gently stir in the flour. Pour into a 9 inch round cake pan that is lined with parchment paper and greased. Bake at 350 degrees for 10-15 minutes or until toothpick comes out with wet crumbs.

Coconut Cheesecake:
2 pounds cream cheese
1 cup plus 2 tablespoons sugar
1 teaspoon salt
5 eggs
1 egg yolk
1/2 cup coconut milk
1 tablespoon vanilla extract
1 cup shredded coconut

Directions: Mix cream cheese on medium speed with a paddle until smooth, scraping the bowl several times. Reduce speed to low and add sugar and salt. Mix until smooth, scraping the bowl. Add eggs and egg yolk one at a time, scraping the bowl well after each addition. Stir in the coconut milk and vanilla. Stir in shredded coconut. Pour batter over baked brownie crust. Bake at 325 degrees, in a warm bath, for 45 minutes-1 hour or until center is almost set. Immediately run a knife around the edge of the cheesecake crust and cool completely in the water bath before refrigerating or freezing.

CLICK HERE FOR PRINTABLE PDF RECIPE OF THE COCONUT CHEESECAKE WITH BROWNIE CRUST

Enjoy other recipes from The Cove kitchen here.

 

Recipe From The Cove’s Kitchen…Famous Key Lime Pie

At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God. 

A recipe that has been requested many times over the years, has now been released from the “vault”! 

Key Lime Pie with brandingNow retired from The Cove, French born, Jean-Claude Mille, is celebrated for his exquisite cuisine and cooking expertise.  Today, Jean-Claude shares the famous key lime pie recipe he served while at The Cove, described by one guest as, “…simply the best I’ve had!” 

Yesterday’s Restaurant Famous Key Lime Pie
Served at The Cove

Makes 1 – 9 inch pie, 6-8 servings
Preparation time: 1 hour

Ingredients

Crust
1 cup graham cracker crumbs
1/3 (3 oz) cup sugar
½ stick (2 oz) unsalted butter, melted
¼ cup walnuts, chopped fine and oven toasted

Filling
6 large egg yolks
1 teaspoon vanilla extract (pure only)
4 tablespoons lime zest, grated
2 – 14oz cans of Borden Eagle Brand sweetened condensed milk
1 cup fresh key lime juice or fresh squeezed lime juice

Topping
1 cup heavy cream
1 teaspoon pure vanilla extract
¼ cup toasted walnuts, coarsely chopped
1 tablespoon confectioner’s sugar

Preparation

For the Crust:
Preheat oven to 350 degrees
Mix together: graham cracker crumbs, sugar, butter, and toasted walnuts and combine well.  Put mixture in a 9 inch glass oven-proof pan and press evenly in pan.  Bake crust in oven for 15 minutes and let it cool down.

For the Filling:

Preheat the oven to 325 degrees
It’s easier to remove the lime zest from whole limes.  Then cut the limes in half and squeeze out the juice and strain to exclude the pits.  Put aside.

1.  Whisk the egg yolks, vanilla extract and lime zest together in a bowl.  This takes about 2 minutes.
2.  Slowly add the condensed milk.  Add the juice and whisk well.
3.  Pour filling into crust and bake for about 15 minutes.
4.  Let the pie cool down and refrigerate for at least 4 hours.

For the Topping:
Pour the heavy cream in to a very clean bowl.  Add the vanilla extract and whisk until firm.
Top the pie with the whipped cream, add walnuts, sprinkle with sugar and serve. 

Enjoy!

Find additional recipes from The Cove kitchen here.

Enjoy delicious recipes like this on your next stay at The Cove.  Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe from The Cove’s Kitchen: Black Bean and Turkey Chili

Want a new idea of what to do with all that leftover turkey? Here’s a great recipe from our wonderful kitchen staff at The Cove!

Ingredients:
1 lb black beans
2 diced yellow onions
2 diced red bell Pepper
1 diced green bell pepper
2 – 3 lbs shredded turkey (you can use as more or less depending on the amount you have leftover)
32 fl oz. beef stock
4 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
2 tbsp minced garlic
3 bay leaves
1 lb fresh diced tomatoes
Salt and black pepper to taste

Directions:
1. In stock pot, sauté onions until caramelized
2. Add and sauté peppers and garlic
3. Add beans, beef stock, diced tomatoes, and turkey and stir.
4. Add chili powder, cumin, paprika, bay leaves and simmer for 1 hour.
5. Add additional seasoning to preferred taste
6. Enjoy a nice bowl of turkey chili on a nice cool fall day!

Recipe from The Cove’s Kitchen: Greek Lemon Chicken Soup

You will love this one!!!  We served this recently at our Women’s Bible study luncheon, here at The Cove.   

Greek Lemon Chicken Soup

Ingredients:
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Directions:
1. In a large pot, combine the chicken broth, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, and then simmer for 20 minutes.

2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.

3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken.

Add lemon juice last for fresh taste.

Ladle hot soup into bowls and garnish with lemon slices.  Enjoy!

Don’t miss when we post other recipes here!  Make sure to subscribe to our blog…just go to the top right hand side of this page to do so. 

Want to taste the food at The Cove for yourself?  Come see us! 
Visit our website, www.TheCove.org, to see a list of programs and events.

Recipe from The Cove’s Kitchen: Lentil & Beef Chowder

Delicioso!  We served this chowder the other day at our Women’s Bible study luncheon, here at The Cove, and had an ENORMOUS amount of requests for the recipe.  We hope you will enjoy this as much as we did!  

Lentil & Beef Chowder
Yield:  4 Quarts ● Portion Size: 8 oz. ● Serves: 16

Ingredients:
1 lb. 80/20 ground beef
½ cup diced carrots
1 cup diced onions
½ cup diced celery
2 Tbsp. diced red bell pepper
1 cup sliced button mushrooms
1 Tbsp. minced garlic
8 cups chicken stock
8 cups beef stock
12 oz. lentils
1-1/2 teaspoons dried thyme
¾ teaspoon black pepper
¼ lb. butter (1 stick)
1 cup flour

Directions:
1. Brown the beef. 
2. Add butter to the beef and melt, then add flour and stir for 20 seconds. 
3. Add carrots, onion, celery, and garlic to the “roux”. 
4. Stir in the beef and chicken stocks.  Simmer for 45 minutes.  Stir often.  
5. Add red bell pepper, lentils, mushrooms, black pepper, and thyme. 
6. Simmer for 20 minutes or until the lentils are soft.  Stir often. 
7. Serve with sour cream and chopped herbs. 
8. Relax and ENJOY!

Don’t miss when we post other recipes here!  Make sure to subscribe to our blog near the top right hand side of this page. 

Want to taste the food at The Cove for yourself?  Come see us!
Visit our website, www.thecove.org, to see a list of events.

Recipe from The Cove’s Kitchen: A side dish to share

Recipe from The Cove’s Kitchen: Pea Salad


You asked for it, you got it!  Recently served at our Christmas at The Cove celebration dinners, the pea salad is a favorite of many of our guests. Perhaps this dish will find a place at your table over the holidays. If so, let us know how it turns out!

Yield: 1½ lb  ●  Portion Size: 4 oz  ●  Portions: 6

Ingredients:

9 oz          green peas
½ Cup    dry roasted peanuts
6 oz          shredded cheddar cheese
¼ Cup     red onion minced
1 Cup       mayonnaise
2 Tbsn     heavy cream
2 Tbsn     buttermilk
4 Tbsn     cider vinegar
1 tsp         granulated sugar
To taste   Salt & Pepper

Procedure:

Blend to combine for dressing: 
Mayonnaise
Cream
Buttermilk
Vinegar
Salt & Pepper

Toss to combine:
Peas
Peanuts
Cheese
Onion

Mix the dressing with the other ingredients and refrigerate overnight.

Serve and enjoy!

Want to taste the food at The Cove for yourself?  Come see us!
Visit our website, www.thecove.org, to see a list of events.