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Did you know that Woodloch is home to 9 dining facilities? With the opening of The Market at Woodloch, let’s make that 10. From our family-style, country-comfort cuisine in the main dining room at Woodloch Pines, to the epicurean inspired “farm to fork” spa gastronomy at The Lodge at Woodloch, we have to up our game to ensure a quality dining experience is had by all. Enter corporate executive chef, Stevan Sundberg.
When Stevan started here in the beginning of the year he came with lofty goals in mind for the all-inclusive Woodloch Resort nestled in the Pocono Mountains. One of these goals is love, a little TLC, “I think the food at Woodloch needs inspiration. I want every plate that runs out of any Woodloch kitchen to exude passion and heart.”
Just beyond the entrance to The Lodge at Woodloch is a dirt road that leads to a lush garden where the concept of “farm to fork” comes from. Growing freshly there is everything from baby kale to fresh peas nestled in their pods. In the midst of getting to know what Steven brings to the table, I was able to step into his element where he is most inspired to do what he does best. Steven thrives off the ability to give guests quality, inspired, fresh cuisine. He wants to leave each plate with something scratch prepared, not necessarily out of a can. One of the many unique elements of Woodloch culinary arts is the new ability to be able to give our guests healthy, well-balanced options that could easily have been picked fresh from the garden the day their plate hits the table; which will continue to grow, figuratively and literally.
Stevan comes to Woodloch with 29 years of service and experience as the former executive chef at Skytop Lodge. He brought with him an exuberant ambition to keep dining options here at Woodloch trendy, unique, and to create consistency within each menu. There will always be room for improvement, but when it comes to our food options here we must always aim high and raise the bar.
Another great asset the Stevan brings to the table is an externship development program. Giving externs an environment in which they can grow to become a key player and eventually a long-term teammate in the kitchens here at Woodloch. The short-term benefit to this program is giving Woodloch extremely talented chefs during the most peak season when demand is high. The externs always seem to bring in passion, positive attitudes, and professional pride to our culinary and pastry teams.
“At the end of their visit, I want guests to leave Woodloch saying, ‘Wow! This place was great. It had great activities, and fantastic entertainment, BUT the food was out of this world!’”
Cheers to the future of Woodloch dining, welcome aboard Chef Sundberg!
-shared by Sara Coons
Check Out Woodloch's Newest Blog!
~shared by J. Ranner
It seems like just yesterday the autumn foliage was glimmering in brilliant shades of amber, fire red and golden yellow and I all I kept hearing about was how excited everyone was for "Pumpkin Latte Season" at their neighborhood Starbucks.
And now, times have changed.
Today, I am working from home as last night's snowfall has made a mess of our local country roads. Sleigh riding was great fun as a kid- not so much in a vehicle as an adult. Which makes me reminisce of the snow days of old. How I have missed them!
When I wasn’t working on a school project that I had most certainly banked on completing due to a snow day, I used to love spending hours outside sledding around. When it got too cold I’d fire up my loyal Super Nintendo. And slowly but steadily I’d find ways to drive my mom insane. And the best way to deal with all the added stress? Therapeutic cooking.
I don’t believe my mom is alone. I think cooking works as a nice release for many that are stressed out- and it also doubles as an enjoyable activity in itself. So back by popular demand (and with the recipes YOU asked for!) please enjoy these wintry recipes to help warm up your season!
Woodloch Pines Chicken Soup
(just in case you happen to catch cold!)
• 1 ½ quarts chicken stock
• 6 chicken bouillon cubes
• 5 tbs. rice
• ¼ cup butter
• 7 tbs. flour
• 2 c. cooked chicken, cut up
• 2 tbs. chopped parsley
Cook rice, set aside. Bring chicken stock and bouillon cube to boil; reduce heat to low. Heat butter in small pan; stir in flour until smooth. Stir mixture into hot soup until desired consistency is achieved. Add cooked rice and cut-up chicken. Garnish with chopped parsley.
Woodloch’s Famous Chili
(just in time for Super Bowl Sunday!)
• 2 tbs. lard / bacon fat
• 3 lbs. lean beef chuck, cut into ½ in cubes
• 2 onions, coarse chopped (1 ½ cups)
• 6 tbs. pure ground hot chili
• 3 tbs. cumin
• 2 tbs. pure ground mild chili
• 1 ½ tsp. minced garlic
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 ½ c. beef broth
• 3 mild or hot green chilis
• 1 large chopped tomato
• 1 tbs. crushed chili Caribe or red pepper flakes, to taste
• 1 tsp. dried oregano, soaked in ¼ cup warm beer
• 1 tbs. cider vinegar
• 1 tbs. tortilla flour or cornmeal
Melt lard / fat in large Dutch oven or heavy pot. Add meat in 2 batches if necessary & cook on all sides until it loses its pink color. Add onions, ground hot chili, cumin, ground mild chili, garlic, salt and black pepper. Add water to barely cover the meat, bring to a boil, reduce heat and simmer uncovered 1 to 1 ½ hours until meat is almost tender, adding more water if needed. Add 1 cup of beef broth to the chopped chilis, tomatoes, chili Caribe, oregano-beer mixture & vinegar. Simmer uncovered for 30 minutes, stirring often. Stir tortilla flour into remaining ½ cup beef broth, then stir into chili & simmer 15-20 minutes until meat is very tender and sauce is red-brown.
Woodloch’s Streusel Cake
(Great for breakfast, dessert… and any other time of the day.)
STREUSEL CRUMB INGREDIENTS:
• 4 oz. butter
• ½ tsp salt
• 1 2/3 cup granulated sugar
• 4 tsp. cinnamon powder
• ½ c. shortening
• ½ c. brown sugar
• 1/3 tsp vanilla
• 5 ½ c. flour
INSTRUCTIONS: Mix all ingredients except flour together until creamy. Add the flour then mix again. Mixture will become crumbly.
• 1 2/3 c. sugar
• 6 oz. butter
• ½ tsp. salt
• 5 lg. eggs
• 1 1/3 c. milk
• Vanilla to taste
• 3 ½ c. cake flour
• 1 tbs. baking powder
INSTRUCTIONS: Place butter and sugar in a bowl and beat until creamy. Add eggs, vanilla and milk and mix. Add remaining ingredients and continue mixing until smooth. Add half of the batter to your 9” x 13” cake pan. Sprinkle lightly with the crumbs. Using measuring cup, pour remaining batter over the crumbs. Top cake with more streusel crumbs before baking. Place in oven at 375 degrees and bake for 35 minutes. After baking, let cool before cutting into 2 inch squares and serving.
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~Shared by J. Ranner
Change is in the air. Soon the beautiful canvas of leaves painted across the Pocono canopy will be shed. Nights are not only getting cooler but longer as well. And the boats that once cruised across Lake Teedyuskung will come ashore for one last time in 2012 to make way for the icy conditions that aren't too far off.
But this change also brings good things. A season of mischief, tricks and treats await us for a Halloween celebration. Friends and family gather round to recognize how lucky they are to have each other during the Thanksgiving holiday. And hearths are stacked with seasoned wood, providing ambient light and heat for good heart-to-hearts by the fireside.
And who can forget about great fall FOOD? A good meal can brighten up even the coldest and darkest of days. Without further adieu, here are some exclusive Woodloch fall recipes to warm you up this season!
PUMPKIN RAISIN BREAD
1 1/2 tsp. baking soda
2 c. canned pumpkin
3 1/2 c. flour
1 c. salad oil
2 1/4 c. sugar
3/4 c. water
1 1/2 c. raisins
1 1/2 tsp. salt
1/4 c. chopped walnuts
1 tsp. nutmeg
Mix ingredients in order given until thoroughly blended. Pour into 3 greased and floured 2-lb loaf pans. Bake for 1 hour and 15 minutes (or until done) in 350 degree oven.
APPLE BUTTERNUT SQUASH SOUP
2 tbs. butter
2 c. chicken stock
2 tbs. chopped oninon
1 c. light cream
1. c. tart apples, peeled & chopped
freshly grated nutmeg
1 c. butternut squash, peeled and cubed
In a saucepan over low heat, melt butter. When foam subsides, add onion, apple and squash; cook, covered for 5 minutes. Pour in chicken stock, bring to boil and simme 10 to 15 mins o until squash is tender. Transfer mixture to blender or food processor and blend until smooth. Return to saucepan; stir in cream and cook over low heat until heathed through, about 5 mins. Pour into heated bowls. Add a sprinkling of nutmeg to each. Makes 3-4 servings.
PORK LOIN & GRILLED APPLES
6 pork loins
2 tsp. vanilla extract
3 tbs. butter
1/4 c. sugar
2 Fuji apples
1/2 tsp. cinnamon
1 lg. onion
1/4 tsp. nutmeg
Slice and grill apples until they have char marks; remove from grill. Melt butter in saute pan. Slice onion into 1/4 inch thick half moons. Add onions and apples to saute pan until cooked. Add vanilla, nutmeg, cinnamon and sugar. Saute for 5 mins. Add finished sauced to grilled or cooked pork loins.
GERMAN APPLE STRUDEL
5 sheets Phyllo dough
1/2 c. sugar
1/2 c. melted butter
1 tsp. cinnamon
2 cans apple filling cake crumbs (optional)
1/4 c. raisins
2 tbs. water
Preheat oven to 375 degrees. Take melted butter first and brush on Phyllo dough. Mix sugar and cinnamon together, then sprinkle on Phyllo dough. Mix raisins with apple filling and then center apple filling on dough and roll up like a cylinder. DO NOT push apple filling to edge. Put strudel on a greased cookie sheet. Beat 1 egg and water together and brush egg mixture on strudel. Take a knife and score top of strudel. Bake at 375 degrees for 1 hour or until golden brown. OPTION: If you prefer to use fresh apples, mix apples with cinnamon sugar, cake crumbs, a touch of nutmeg and raisins in place of canned apple filling.