02 August 2012

Cooking Classes at MRI

We're very lucky to have the Adams County Arts Council nearby - a colorful group of folks dedicated to keeping the community arts scene here alive and well. We're big fans of the plays and musicals they produce every year and our guests have come to incorporate them into their Murphin weekends as well.

Which is why we were happy to host a Cooking Class as a fundraiser for the ACAC, where Sherry and Sous Chef Joshua Catone instructed some council members and friends on some easy-going, but fancy looking, gourmet fair. Perfect for summer dining, the class learned how to make one of Sherry's all time favorite meals, Julia Child's Gateu of Crepes, layered with colorful veggies and topped with a first-of-the-season tomoato sauce.

The extremely photogenic Ms. Measel gets ready to dig in!

For dessert, Sous Chef Josh demonstrated an easy Summer Berry Tart, using the best of season with as little baking as possible. The recipe follows if you'd like to give it your own twist.

Summer Berry Tart

Shortbread Crust:
1 c. butter, softened
½ c. powdered sugar
2 c. flour
splash of vanilla extract

3 lemons
1 14 cups sugar
1/4 pound butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
4 oz. cream cheese, softened and whipped

In-season summer berries such as strawberries, blueberries, raspberries or blackberries

First, prepare the crust. Cream together and butter and sugar in an electric mixer. add a splash of vanilla extract. Add the flour and mix just until a dough forms. Lightly grease a 10” tart pan (or pie dish) and press the dough in until it reaches the edges, leaving a depression in the middle for your filling. Bake at 350 for 25-30 minutes or until golden brown. Allow to cool.

Next, prepare the lemon curd filling. Using a carrot peeler, remove the zest from the lemons in long strips. Combine and the sugar and zest in a food processor and pulse until the zest in finely mixed into the sugar. Using an electric mixer, cream the butter and lemon sugar together. Add the eggs, one at a time, beating until smooth and scraping down the bowl once of twice in between additions.. Add the lemon juice and salt. Transfer the mixture to a thick-bottomed stainless steel pot. Heat on low heat on the stovetop, whisking constantly, until the mixture reaches 170 degrees and begins to thicken. Remove from heat and use a spatula to transfer the lemon curd to a medium mixing bowl to cool down. When room temperature, fold in whipped cream cheese. 

Last, assemble the tart. Spread the lemon curd mixture onto the shortbread crust and top with the best of the season.


Interested in hosting your own Cooking Class at the Murphin Ridge Inn? We'd love to have you and will build a class from the ground up for your particular group. Whether it's a team building excercise for a small office, a book club in the middle of a particularly 'foodie' book (we can recommend a few!), or a bunch of guys who want to amp up their grill game on our fantastic High Grill - we can make a great afternoon out of anything.

Call Sherry, Chef Brad, or Sous Chef Josh at 877-687-7446 or e-mail us at murphinn@bright.net.

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