Recipes from Chef Scott Wall at
Lark Creek Walnut Creek
Pastry Chef Patti Dellamonica-Bauler's Gingerbread Cookies
Makes 4-5 dozen cookies (varies by cookie size)
5 1/2 cups all-purpose flour
1 T + 1 tsp cinnamon
1T + 2 tsp ginger, ground
1 tsp clove, ground
1/4 tsp cardamom, ground
1/2 tsp nutmeg, ground
12 Oz butter, room temperature
2 tsp Kosher salt
1 cup Ginger Sugar (see recipe below)
1/2 cup + 2 T sugar
1/8 cup brown sugar
1 lemons, zest only
1 cup molasses
1 extra-large egg
1 egg yolk
1/4 cup buttermilk
2 tsp baking soda
T white corn syrup
1 T + tsp water
Cream Cheese Icing (recipe to follow)
Sift first 6 ingredients and set aside. Whisk eggs and buttermilk together and set aside. Place butter and salt in bowl of standing mixer, mix on low to smooth butter. Add ginger sugar and lemon zest and mix until smooth. Scrape down and add molasses, mix until smooth. Mix baking soda and water together and whisk into egg mixture. Then add to mixer in 2 additions, scraping in between and mixing until smooth. Add flour in 3 additions, scraping down in between. Remove bowl from mixer and wrap into 4 packages, roughly 2 inches thick. Regrigerate dough until firm enough to roll, preferably overnight. Roll cold dough out in batches to 1/4 inch thick. Refrigerate again before cutting. Brush cut cookies
with a mixture of 1 part water to 1 part corn syrup. Bake at 350F degrees until center springs back when touched. Frost with cream cheese icing and top wtih ginger sugar. Or decorate however you like!
1 pound sugar
1/2 pound sliced, candied ginger, chopped
Place sugar and ginger in bowl of food processor and grind until the mixture resembles sand.
Cream Cheese Icing
1 pound cream cheese, room temperature
3/4 pound butter, soft
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 pounds sifted powdered sugar
Place cream cheese in mixer with paddle.
Mix until smooth then add butter. Mix until smooth. In 2 dditions, crape down the mixer and add extracts. Begin adding sugar and scraping down as needed.
Chef Scott Wall shows how to clean prawns and prepare "scampi" sauce
Whole Leaf Caesar Salad Video Demonstration
Asparagus and Spring Onion Hash with Duck Confit
¼ cup extra virgin olive oil
4 cups peeled russet potatoes, diced and parboiled
Salt and pepper to taste
1 red spring onion, peeled, in 1-inch slices
2 cups jumbo asparagus, trimmed, in 1-inch slices
¼ cup each diced red and yellow bell peppers
4 duck legs confit, meat pulled from the bone
2 tablespoons chopped rosemary
2 tablesppons chopped
1 cup Beurre Blanc (recipe below)
1. Bring salted water to a simmer in a deep skillet or shallow saucepan in preparation for the eggs.
2. Heat oil in a heavy saute pan. When oil is smoking, add potatoes, season with salt and pepper, and lower heat to medium-high.
Once potatoes have begun to brown, add onions, asparagus and bell peppers and raise the heat. Saute until onions become tender and asparagus and peppers are al dente, seasoning as you go.
Lower the heat. Add the pulled duck meat to warm.
5. Begin to poach the eggs. While they are cooking, finish the hash with the fresh herbs and adjust seasoning.
6. Place a mound of hash in the center of 4 plates. Top with two eggs, and drizzle with Beurre Blanc sauce.
Beurre Blanc Sauce
2 cups white wine
3 sprigs fresh thyme
1 bay leaf
½ cup heavy cream
½ pound unsalted butter
Salt, pepper, lemon juice
1. Heat a saucepan over medium-high heat. Add wine, thyme and bay leaf and reduce by half.
Add cream and return to a boil.
Cut butter into small pieces and slowly whisk into the sauce, one piece at a time, until all the butter is incorporated.
Remove from heat, strain and season with salt, pepper and lemon.
Hand-picked Dungeness Crab Louis Salad
18-20 clean, dry leaves of Butter Lettuce
4 8-minute eggs, halved
8-10 ounces hand-picked Dungeness Crab Meat
4 ounces Louis Dressing (recipe below)
To taste Salt & Pepper
Chopped Chives to garnish
1. Stack the lettuce cups facing upwards on a chilled salad plate.
2. In a small mixing bowl, add the Dungeness crab meat and generously coat with the Louis dressing and place on top of the lettuce cups.
3. Arrange the remaining ingredients around the salad, using a pinch of salt and pepper to season the salad.
4. Garnish with chopped chives.
1½ cup mayonnaise
¾ cup heavy cream
½ cup chili sauce
2 tbls white onion, grated
2 tbls red bell pepper, grated
3 tbls lemon juice
Salt and pepper to taste
A pinch of cayenne powder
1. Combine all ingredients in a bowl.
2. Refrigerate for at least 1 hour prior to serving. Adjust seasoning if necessary.
Seared Day Boat Scallops With Dungeness Crab and Blood Orange Vinaigrette
12 10-Size Fresh Sea Scallops
Olive Oil for Searing
2 Tablespoons Butter
3 Sprigs of Thyme
3 Blood Oranges, segmented, retaining the juice
1/4 cup Extra Virgin Olive Oil
1 bunch Chives, cut into 1" segments
8 oz. Cooked Lump Dungeness Crab Meat
Salt & Pepper to taste
In a mixing bowl, combine orange segments and chives.
Start by adding half of the blood orange juice then whisk in the olive oil. The vinaigrette should be loose and balanced in acidity.
Season the vinaigrette with salt and pepper.
fold in the Dungeness crabmeat, being careful not to break up or shred the meat.
Set aside to be served at room temperature.
1. In a heavy bottom sauté pan heat the oil until it's almost smoking.
eason the scallops with salt and pepper on a paper towel to avoid any extra moisture before cooking. Add scallops to the pan and reduce heat to medium-high. Cook the scallops for about 3-4 minutes, occasionally rotating.
Once a nice brown sear occurs, turn over the scallops, add the butter then the thyme and begin to baste the scallops using a spoon. This should take about 2-3 minutes and the scallops will continue to cook to medium rare.
4. Transfer the seared scallops to a plate and spoon generous amounts of the blood orange-crab vinaigrette over the scallops.