September 25, 2023 Fall Recipes from the Inn

Bring a taste of High Hampton home with seasonally inspired recipes from Executive Chef Scott Franqueza and Pastry Chef April Franqueza. At the Inn, Scott and April celebrate Fall's arrival by infusing beloved classics with unique ingredients. They graciously shared two of our guests' favorite recipes with us to enjoy all year round.

Butternut Squash Soup

From High Hampton's Executive Chef, Scott Franqueza

Yields 2 Gallons

Components:

Soup Base

Fried Sage

Cinnamon

Crème Fraiche

Soup Base:

10 squash

3 onions (white)

1 Sachet: all spice, clove, cinnamon, sage

Directions: Cut all butternut squash in half and remove the seeds. Coat in grapeseed oil and season with salt and pepper. Roast the squash in the oven at 400 until very soft. While the squash is cooking, Julien and sweat your onions in a large rondeau, adding the sachet of sage, cinnamon, clove, and all spice. Once fully cooked, push the squash through a cooling rack into the rondeaux with the onions and sachet and cover with vegetable stock. Simmer all ingredients for 45minutes until tender. Transfer all the ingredients to the blender and make a smooth soup like consistency. Pass through a chinois. Season with salt and rice wine vinegar.

Fried Sage:

Directions: Pick beautiful leaves and then flash fry at 350 until crispy but still green. Season with salt.

Crème Fraiche:

Note: This is a 3 day process!

8 quarts heavy cream

1 quart butter milk

Directions: Run a Cambro through the dishwasher to sanitize. Mix all cream and butter milk together and cover with cheese cloth. Keep out at room temperature for 3 days and then pass through a chinois and store in quart containers.

Apple Spice Cake

From High Hampton's Pastry Chef, April Franqueza

Yields 3 x 8" Layers

Cake:

All Purpose Flour, 318 grams

Baking Powder, 1 teaspoon

Baking Soda, 1 teaspoon

Salt, 1 teaspoon

Cinnamon, .5 teaspoon

Nutmeg, .25 teaspoon

Brown Sugar, 370 grams

Grapeseed Oil, 175 grams

Eggs, 4

Vanilla Extract, 10 grams

Buttermilk, 240 grams

Apple Butter, 175 grams

Directions: Combine all dry ingredients in a large bowl, whisking to combine. Combine all wet ingredients in a separate bowl, whisking to combine. (You can use whatever apple butter you would like- homemade, store bought, whatever you prefer.) Preheat your oven to 325* Fahrenheit. Create a well (or depression) in the dry ingredients, pouring the wet ingredients into the dry, and whisking until all ingredients are combined. Evenly divide the cake batter into three butter and floured cake pans. Bake for about 20 minutes, or until a cake tester inserted come out clean.

Apple Compote:

Apples of your choice (we use honeycrisp), 4-5

Granulated Sugar, 75 grams

Apple Juice, 35 grams

Cornstarch (to make a slurry), 13 grams

Directions: Rough chop the apples until they are medium sized chunks. Place in a pot with the sugar and apple juice, and cook until they start to steam and are soft. Mix the cornstarch with the water, add to the simmering liquid, and stir with a spatula until thickened. Allow to cool fully in the refrigerator before building the cake.

Brown Butter Frosting:

Butter, soft, 454 grams

Nonfat Milk Powder, 32 grams

Heavy Cream, 160 grams

Confectioner’s Sugar, 454 grams

Vanilla, 15 grams

Salt, 2.5 teaspoons

Directions: Place the soft butter in a pan, over medium heat, until browned and fragrant. Remove from heat, adding the nonfat milk powder and heavy cream, stirring until cool. Place the browned butter in your mixing bowl, adding the confectioners’ sugar and beating with a paddle until very light in color. Add the vanilla paste and salt, and mix to incorporate. Be sure you are scraping down the bowl as you mix, to incorporate all of the butter. Ice the cake as you desire! You can drizzle caramel overtop, add more apple compote to the top, whatever you’d like. Enjoy!