Tag Archives: Recipes from The Cove kitchen

Recipe from the Cove Kitchen: Banana Pudding

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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 Kitchen: Healthy Quinoa Tabbouleh

Recipes from The Cove kitchen logo

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It’s time to start  “Eating Clean”  and we guarantee that this will become a new favorite in your household! Learn how to prepare this Healthy Quinoa Tabbouleh recipe prepared by
Sous Chef Hallie Saunders here at The Cove. 
 

The Healthy Quinoa Tabbouleh recipe adds the perfect touch of freshness and zip to add to any meal and is perfectly paired with grilled fish or chicken.

Watch here as Sous Chef Hallie and Executive Chef Douglas expertly show you how to prepare this great dish.

Quinoa Tabbouleh
(Serving Size: 4-6)

Ingredients:
1 cup cooked quinoa- the mother of all grains
2 cloves fine chopped garlic
3/4 cup chopped parsley
1/4 cup of chopped red bell pepper
1/4 cup of chopped celery
1/4 cup of chopped purple onion
1/2 cup of lemon juice
1/2 cup of olive oil
salt and pepper to taste

Directions: Mix all ingredients and serve.
Great with pitas, grilled chicken or fish.
For extra kick and added spice, mix in cayenne pepper or red chili paste.

Enjoy!

CLICK HERE FOR PRINTABLE PDF OF THE QUINOA TABBOULEH RECIPE!

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Recipe From The Cove Kitchen: Grilled Coffee Rubbed Rib Eye Steak & Lemon Roasted Asparagus

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It’s grilling season and whether you are a coffee drinker or not, you will LOVE this Coffee Crusted Grilled Rib Eye Steak recipe prepared by Executive Chef Douglas Walls here at The Cove 

The Lemon Roasted Asparagus recipe and Sriracha Horseradish Sauce add the perfect touch of freshness and zip to finish off this delicious dish.   

Watch here as Chef Walls expertly shows you how to prepare this great summertime meal.    

Coffee Rubbed Grilled Rib Eye Steak
(Serving Size: 1) 

8 oz. rib eye steak
1 Tbsp. ground coffee
1/2 Tbsp.  paprika
1/2Tbsp.  light brown sugar
1/2Tbsp.  ground mustard
1 tsp. granulated garlic
Salt & Pepper to taste.

Mix dry ingredients and rub on both sides of steak.  Grill steak on a hot grill for 3 minutes on each side.  Let steak rest for 5 minutes to allow juices to redistribute.  Enjoy!

Lemon Roasted Asparagus
(Serving Size: 1)  

1/2  bunch of fresh asparagus
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. chopped garlic
Salt & Pepper to taste.

Place asparagus on baking sheet.  Mix ingredients well to coat asparagus.  Place in 375 degree oven and bake for 10 minutes.  Just before removing your steak from the grill, throw asparagus on the grill for a minute or two.

Sriracha Horseradish Sauce 

2 Tbsp. mayo
1 Tbsp. sour cream
1 tsp. chopped garlic
1 tsp. Sriracha
1 tsp. of prepared horseradish
Dash of black pepper and salt.

Mix ingredients together well.  Drizzle desire amount over steak and asparagus.

CLICK here for PDF of recipe

Come stay with us at The Cove and enjoy wonderful meals such as this while attending one of our seminars, personal spiritual retreats or guest group retreats.  Click here to visit our website.