Silver Creek Phesant Run

Springfield Bog Prarie

Key Cards

Yes, the hotel can tell when you "recycle" your keys at a different hotel.

Veggie Tray

Hummus with zaatar seasoning, snap peas, carrots, provolone stuffed pepper, pickled garlic, and bluecheese stuffed olives.

Vegetable Terrine

1 head of cabbage
2 zucchini
1 head of cauliflower
1/4 C. Parmesan cheese
1/2 Lb asparagus spears
1/2 C. carrots
2 baby eggplant
4 eggs
1/2 C. heavy cream

Preheat oven to 350*. Bring a large pot of water to the boil. Salt it and boil several outer leaves of the cabbage for 2 minutes. Remove the leaves and immediately rinse under cold water to set their color. Gently lay flat on tea towels, and pat dry with another towel. They should be completely dry. Butter a glass casserole square. Neatly lay in the cabbage leaves to cover the bottom and sides completely. They should dangle over the sides a bit so that they can be folded over the completed terrine later. Cook the cauliflower, carrots and asparagus one at a time in the same pot of boiling salted water, until very tender. Remove them and immediately rinse in ice-cold water to preserve their color. I grilled my eggplants.
This terrine has five layers, so work one vegetable at a time. First put the cauliflower in the blender with 1/4 cup cream and 1 egg and the Parmesan cheese. Pulse to a smooth puree. Pour into a small bowl and set aside. Rinse the blender and proceed with the remaining vegetables in the same manner, pouring their purees off into bowls and setting aside. Season each mixture with salt and pepper. Do not puree asparagus!
If you pour one mixture on top of the other into the terrine, they will run together, so spoon them in instead. Start with the zucchini, spooning it into the terrine and smoothing it out to the edges. Next, spoon over the cauliflower, followed by the asparagus, carrots, and eggplant. If one leaks through to another layer, fear not: some think it is even more beautiful that way and in any case it will taste delicious. Fold the overhanging cabbage leaves over top to cover. Bake in a water bath until set, one hour.
Remove the terrine from the bath. Let it cool completely on a wire rack, and, if possible, chill in the refrigerator overnight so it sets well. At least half an hour before serving, turn the terrine out onto a cutting board or platter for serving in slices.

English "Muffin"

2 Tb. (natural) peanut butter
1 Tb. unsalted butter
2 Tb. almond flour
1/8 tsp. salt
1/2 tsp. baking powder
1 Tb. unsweetened almond milk
1 egg

[recipe] Recipe uses one ramekin (I used a small corning ware round bowl), and a dish or measuring cup to mix ingredients together. After microwaving, I was amazed that it resembled bread. Slicing did indeed reveal English muffin-like nooks and crannies. I toasted it for good measure. It tastes a bit like pb toast. For being gluten-free it had amazing texture.

Dukkah chicken

Sauteed Brussels sprouts with citrus sour cream, jalapeños, and toasted hazelnut topping