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Maple Butternut Bisque | Pan-Seared Salmon with Wasabi Teriyaki | Oven Roasted Rack of Lamb with Peach Mint Chutney
Maple Butternut Bisque
| 2 Large Butternut Squash, peeled, seeded and diced |
| 1 Onion, diced |
| 2 Tbs. Vegetable Oil |
| 2 Qts. Chicken Stock |
| 1 Bay Leaf |
| 1/2 Tsp. Thyme |
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Salt and Pepper |
| 1/2 Cup Maple Syrup |
Saute Onion and Butternut Squash in Vegetable Oil until Onion is clear. Add remaining ingredients and simmer for 30 minutes. Puree and serve.
Pan-Seared Salmon with Wasabi Teriyaki
| Saute Salmon to desired doneness. |
Sauce:
1 Cup Japanese Soy Sauce
1 Cup Orange Juice
2 oz. Sherry
½ Tsp. Garlic
½ Tsp. Ginger
1 oz. Sugar
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White or Black Pepper
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| Scallion for garnish |
Cook Sherry, Garlic and Ginger until alcohol cooks out. Add remaining ingredients and bring just to boiling. Thicken with Corn Starch, garnish with Scallions and serve over favorite rice.
Oven Roasted Rack of Lamb with Peach Mint Chutney
| Roasted Rack of Lamb (to desired doneness) |
Chutney:
2 Cups of peeled, large diced Peaches
2 oz. chopped fresh Mint
2 oz. Sherry Vinegar (or white)
1 oz. Sugar
Pinch of Garlic
Salt and Pepper |
Combine all ingredients and simmer for 30 minutes. Serve hot or cold.
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Stone Bridge Inn & Restaurant
306 Sugar Hill Rd., Union Dale, PA 18470
Restaurant: (570) 679-9500
Inn: (570) 679-9200
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