Pumpkin Bread Pudding

breadpudding

October is finally here which means it’s time for Pumpkin Everything!!!

Our Executive Chef at the Creekside Grille is getting in the Fall Spirit with this Amazing Pumpkin Bread Pudding!

16 oz pumpkin puree

1 ½ quarts half – n – half

5 large eggs

¼ cup pumpkin pie spice

½ cup brown sugar

½ cup granulated sugar

12 cups cubed French toast bread (thick sliced egg bread)

Additional granulated sugar for coating the baking dish

In a mixing bowl combine and whisk together pumpkin puree, half & half, eggs, pumpkin pie spice, brown sugar and granulated sugar. Coat the bottom and sides of a baking dish with shortening or canola oil. Evenly coat the oil with granulated sugar. Put the bread cubes into the baking dish, spreading them evenly. Pour the egg – half & half mixture over the bread. Cover with aluminum foil. Bake in a 350 degree oven for about 30 minutes or until a pick inserted into the center of the bread pudding comes out clean. Serve immediately or cool and reheat as desired.

ENJOY!

Farm to Table for Your Tummy

locally grownThe Creekside Grille is committed to providing nothing but the best for their customers. The Grille is a dedicated ‘farm to table’ restaurant. Farm to table refers to the elimination of processed, unhealthy foods and bringing a focus back to healthy, fresh, creative, simple yet tasty dishes. Partnering with local companies allows the Grille to place emphasis on using locally-sourced, sustainably produced, seasonal ingredients to bring you the best in healthy, tasty, environmentally-friendly dining. Browse the menu and you may notice the names of companies next to produce or other ingredient. These are the companies that we work with to provide a true farm to table experience for you.
Crows Pass Farms supplies the Grille with the highest quality organic produce, hitting your plate within 24 hours from being pulled from the ground. It also helps that this farm is as local as you can get. It’s located right here in Temecula Wine Country.
Wings Shadow Hacienda is part of a local Community Supported Agriculture program. They also supply the Grille with high-quality organic produce.
Sage Mountain Farms – Unlike most cattle, Sage Mountain beef steers are “green fed.” They get to feast on an organic salad bar buffet of fresh watermelon, eggplant, onion, potatoes, tomatoes, butternut squash plants, alfalfa, wheat grasses and other forages.
The result is beef that is healthy and nutritious with a flavor that can’t be matched by any other cattle grower.
Harris Ranch provides the Grille with a true, organic, no-hormone product. Harris Ranch has a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any beef companies (other than Harris Ranch), can claim they control all aspects of production.
Shelton Farms supplies the Grille with high quality, free-range, and hormone-free chicken. They will only distribute their produce to restaurants or companies within a 200-mile radius.
Cook Pigs Ranch is not a large commercial farming/ranching business. Located in neighboring Julian, they maintain a small, boutique ranching operation, which allows their pigs to be free range and grow slowly in a beautiful and humane environment. Their pigs feed freely on grass, roots, natural herbs, acorns and nuts. No hormones or non-natural supplements are used to speed up the growth process.
Chef Steve Stawinski is a true farm to table chef. By using extremely fresh, local, natural ingredients, he creates dishes that are not only savory and good for you, but good for the planet, too.
Join us for brunch or lunch and see for yourself!

Dessert Anyone?

Here’s a fun little dessert recipe from the Creekside Grille at Wilson Creek Winery.

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Individual mascarpone cheesecake torte with poached quince and pomegranate seeds

Mascarpone Cheesecake Torte with Walnut Crust, Poached Quince & Pomegranate Seeds

This dessert is great for the holidays and can turn any occasion into a special one! Makes 11 individual desserts.

CRUST
2 cup toasted walnut halves and pieces
1 cup light brown sugar
½  cup clarified butter
Finely mince the walnuts. Mix with the brown sugar and butter. Coat the inside of individual size springformpans with cooking spray or shortening. Press about ½ inch of the walnut mixture into the bottom of each pan. Bake for 15 minutes in a 350 degree oven. Cool completely.
CHEESECAKE
20 oz. cream cheese
8 oz mascarpone cheese
¾ cup sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon juice
1 tsp salt
Cream together the cheeses and sugar until fluffy. Add eggs 1 at a time and mix until incorporated. Add remaining ingredients and mix thoroughly. Pour the mixture into the springform pans over the walnut crust. Bake for 15 minutes or until cake springs back to the touch. Let cool before removing from the pans.
 
POACHED QUINCE
4 quince, peeled, cored and diced
2 cup water
2 cup sugar
2 cup sweet white wine
1 vanilla bean
Bring water, wine, sugar and quince to a boil. Reduce to a simmer and cook until the quince is softened. Remove the quince from the liquid and reduce the liquid over high heat to syrup. Pour syrup over the quince and refrigerate.
AMPLE AMOUNT OF POMEGRANATE SEEDS
Apply seeds to liking on top of cheesecake and quince.
Don’t forget to serve with a chilled glass of Almond Champagne!

September is California Wine Month

Glass of Almond

A cool glass of Almond Champagne on a warm summer day…ahhh!

In the wine world we like to think that every month is wine month, but more specifically, September is recognized as California Wine Month. What does this mean you ask? It’s your free pass to drink more wine this month, from California that is!

Here at Wilson Creek Winery, we are honoring this wonderful month by serving  a glass of  delightful sparkling wine with every entree purchase at the Creekside Grille. (Don’t see this advertised anywhere, that’s ok, just mention this to your server and they’ll know what to do) Cheers!

Check out this fun article from the North County Times about California wines, wineries and Temecula…

WINE COUNTRY NOTES: It’s the most wonderful time of the year.