Best 3 Inn At Little Washington Recipes

GINGER SCONES - THE INN AT LITTLE WASHINGTON

Steps:

• Preheat oven to 375°F.
• Line two baking sheets with waxed paper.
• In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer.
• Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.).
• Turn the dough out onto a lightly floured service and roll out to 3/4" thickness.
• Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets.
• Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more.
• Remove from the sheets with a spatula and cool on a wire rack.
• Serve with strawberry jam (and clotted cream, if you like.).

LOIN OF LAMB WITH GREMOLADA (INN AT LITTLE WASHINGTON)

Steps:

• Combine 2 cups olive oil with 2 teaspoons chopped garlic, bay leaves, peppercorns and rosemary. Marinate lamb in mixture for several hours or overnight in refrigerator.
• Cook onions in remaining 2 tablespoons olive oil until translucent. Add turnips and cook about 5 minutes. Add water and salt and simmer 10 minutes. Add tomatoes, reduce mixture slightly and pass through fine-mesh strainer. To thicken slightly, stir some of the solids that remain in the strainer back into liquid. Thickness of sauce will be determined by amount of solids added to it. If made ahead, reheat.
• To make gremolada, finely mince parsley, lemon zest and garlic and combine.
• To cook, remove lamb from marinade and sear on all sides in hot, heavy skillet until cooked to desired doneness.
• Meanwhile, reheat sauce.
• Slice lamb into 1/4-inch thick medallions, arranged in a circle. Spoon sauce over and sprinkle with gremolada.

POTATOES BAKED IN CREAM

Steps:

• Peel onion as thinly as possible.
• Peel the potatoes and slice as evenly as possible, about 1/8" thick.
• In a 4 quart heavy-bottomed saucepan, melt the butter over medium heat.
• Add the onion slices.
• Stir with a wooden spoon and cook until the onions are wilted and translucent.
• Add the cream and bring to a boil.
• Add the potatoes, folding them into the cream with a rubber spatula to make sure each slice is well coated.
• Add nutmeg and season with salt and pepper.
• Simmer until the cream begins to thicken and the potatoes are almost tender.
• They should still have some resistance to the bite.
• **(Recipe can be completed to this stage well in advance. If you are not ready to proceed with serving the potatoes, remove them from the pan and store in a covered container in the refrigerator).
• Preheat the oven to 375 degrees F.
• In 6-8 shallow, oven-proof gratin dishes, OR individual casseroles, OR in one large Pyrex baking dish, spoon a layer of potatoes and cream mixture about 1 inch deep.
• (It is not necessary to grease the dishes first).
• **The casseroles can be assembled to this point well in advance of baking.
• The potatoes will not discolor since they are already partially cooked.
• Bake in the upper third of the oven at 375 degrees for 12-15 minutes, or until the tip of a knife slides easily into the potatoes and they are golden brown on top.
• Serves 6-8.