Spring/Summer Recipe Collection FINAL 4-3-23

Spring/Summer Recipe Collection

Spring/Summer Recipe Collection

Appetizers

Bruschetta

Scallop St. Jacques

Zucchini Croquettes

Hummus

Hummus Trio

Garlic Herb Hummus

Lemon Roasted Spring Vegetables

Beets and Burrata

Prosciutto Wrapped Melon

Lemon Roasted Cauliflower

Labneh

Falafel

Baked Artichokes withSpinach Cream

Toasted Pita Chips

Tomato Mozzarella Caprese

Gazpacho

Citrus MarinatedOlives

Batonettes Scallop Crudo

Spiced Shrimp on Skewers

Flatbreads

Brie Pear and Bacon Flatbread

Chicken and Pesto Flatbread

Figs and Prosciutto Flatbread

Focaccia Bread

Greek Flatbread

Italian Style Flatbread

Lamb Spiced Flatbread

Lamejun Flatbread

Lavash Flatbread

Margarita

Lamb

Steak

Beef

Vegetable

Taboon

Tuna

Spice Marinades

APPETIZERS

Submitted by

NAME Israel Tan

DATE 1/19/2023

COMMUNITY Westwood Village CORPORATION WATERMARK

Recipe

RECIPE NAME Bruschetta with

Sliced Baguettes topped with Basil, Garlic, Tomatoes, Olive Oil. Drizzled with a Balsamic Glaze

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions:

1.Combine tomatoes, basil, 3 tbsp olive oil, garlic, salt & pepper in a large bowl. Mix well and let it stand at room temperature for 1 hour to blend the flavors.

2.Slice baguette, brush both sides with Olive Oil, grill for 2-3 minutes each side.

3.Top each bread slice with 1 1/2 tbsp of the tomato mixture.

4.Drizzled the balsamic glazed before service.

Submitted by NAME Erich Border DATE 11/8/2022

COMMUNITY

Hacienda at the Canyon

Recipe

CORPORATION Watermark

RECIPE NAME Scallop St Jaques

SERVING PORTION SIZE 12oz TOTAL # OF SERVINGS

Cream sauce base, with mushroom ,tomato, scallops, shrimp and Gruyere cheese

Ingredients

1-2

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME

Crimini Mushroom-washed and Sliced

cup

Grape Tomato- Halved 0.25 cup

Bay Scallops 100-120 IQF- Thawed and drained

Shrimp 16/20- P&D, Large dice

oz

oz

Olive oil 1.5 Tbsp

St Jaques cream sauce- See Recipe 8 oz

Directions

In cast iron round, Heat olive oil. Add mushroom and tomato. Let bake for 2-3 min.

Add shrimp and Scallop. Let bake another 3-4 min.

Add cream sauce and bring to a boil.

Top with Shredded Jarlsberg cheese and blister with the torch

Garnish: Chive, Fresh- Sliced thin

NAME

Submitted by

Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Zucchini Croquettes

SERVING PORTION SIZE 3/2oz

Mixture of zucchini and feta, made into cakes, or quinelles

TOTAL # OF SERVINGS 16

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch INGREDIENT NAME

Pine nut and dill yogurt drizzle- See

Directions

Clen, trim and shred zucchini on box grater. Sprinkle with salt.Let sit for 20 minutes

Drain and squeeze any excess water. Discard liquid

Place in large mixing bowl, add remaining ingredients. Mix well

Add flour if too wet and to hold form

**Add Olive oil if too dry**

Sear on cast iron with olive oil, until browned and crispy on both sides

Submitted by

NAME Erich Border DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Hummus

Puree of garbanzo beans with garlic,lemon and sesame paste Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT

Directions

Add beans, lemon juice, zest and garlic to robo coupe. Blend smooth, adding all olive oil

Turn squeege blade or scrape bowl sides and bottom to ensure all beans are smooth

While blender is running on low speed, Slowly add water one small ladel at a time

Hummus should flow very easily. Check for lumps and run until completely smooth on high

Add small amounts of ice water at a time, if more is needed

Check for salt and lemon

Let chill for 2 hours to set

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Hummus Trio

SERVING PORTION SIZE 3/3oz

Presentation of an array of flavored

Hummus

TOTAL # OF SERVINGS 1-3

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Directions

In separate dishes, Using green scoop, plate hummus base

To each bowl, add 2oz of each topping

Serve with Crudite, olives and pita bread

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Garlic Herb for Hummus

SERVING PORTION SIZE 2oz TOTAL # OF SERVINGS 16

Roasted garlic and herb mixture for topping hummus

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Directions

Coat garlic in .25 cup of olive oil, place in metal pan, cover with foil.

Roast garlic at 350 for 20-30 minutes. Stir to cook even on all sides. Roast to golden brown

Let garlic cool at room temp

Roast sesame seeds for 2-4 minutes, until golden brown. Let cool at room temp

Add rest of ingredients to mixing bowl, chop garlic, add to mixing bowl. Add sesame

add salt mix together with spoon or rubber spatula.

Serve at room temperature

Submitted by NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

SERVING PORTION SIZE 8oz

Recipe

Lemon Roasted Spring Vegetables

TOTAL # OF SERVINGS

1-2

Spring Vegetables tossed in olive oil and lemon zest and roasted

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Beets, boiled and quartered 1 cup

Carrots, baby with top, halved lengthwiseBlanched 2.5 oz

Broccoli, fresh-Florets Blanched 1 cup Sweet peppers, multi-color large dice 1"x1"

zest, fresh

cup

tsp

tsp

Directions

Prepare all vegetables accordingly

In mixing bowl, toss vegetables in oil, salt, pepper and lemon zest. Coat evenly

Using cast iron bowl, sauté pan or baking tray, place vegetables and roast. Roast Vegetables midway, not too close. Edges should begin to blister just lightly

Using large bowl, place bed of greens. Place vegetables on top. Finish with sumac and honey

Submitted by

NAME Erich Border

DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Beet and Burrata

SERVING PORTION SIZE 12oz TOTAL # OF SERVINGS 1-2

Salad or beets and burrata cheese over greens

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT NAME

Directions

Submitted by NAME Erich Border

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Prosciutto Wrapped Melon

SERVING PORTION SIZE x6/2oz TOTAL # OF SERVINGS 1-2

Fresh melon cut into large baton, wrapped in prosciutto

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT

Directions

Assemble all ingredients. Pat dry, melon

Lay prosciutto down and place melon directly in the middle, at bottom of slice of prosciutto

Roll up tightly. Place edge down on bed of mix greens. Lay each baton next to each other

Drizzle balsamic reduction across top. Garnish with fresh torn mint leaves

Submitted by NAME Erich Border DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME lemon roasted cauliflower

SERVING PORTION SIZE 8oz TOTAL # OF SERVINGS 1-2

lemon zested cauliflower roasted in taboon, over bed of labneh. Drizzle of lemon olive oil, pine nuts and parlsey

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch INGREDIENT NAME

Directions

Cut cauliflower into florets of bite size. Toss with olive oil, salt, pepper and lemon zest

Using cast iron, place cauliflower and move to back of oven, close to flame

Cook until tender and ends begin to blister(not burn)

Using small black plate, place the Labneh in center and spread out a smooth smear

Place cauliflower on top

Drizzle olive oil. Sprinkle pine nut and parsley

Submitted by

NAME Erich Border DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Labneh

SERVING PORTION SIZE 2oz TOTAL # OF SERVINGS 24

House made cheese from whole milk yogurt

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb., Oz, Tsp, Tbsp., Cup, FL Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME

Whole Milk Yogurt 1 gallon

Kosher salt 2 tsp

Directions

Whisk together salt and yogurt, set aside

Line perforated pan with three layers of cheese cloth. Slowly pour in yogurt mixture.

Water should begin seeping right away. Fold over cheese cloth, press and weigh down

Let sit in walk in for 36 hours. Press slightly every day, or use weight

Should have a goat cheese or cream cheese like consistency

Make 1oz balls. Drizzle with olive oil to preserve. 7-Day shelf life

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Falafel

SERVING PORTION SIZE 3/2oz pcs

Mixture of chickpea and spices, fried crispy

TOTAL # OF SERVINGS 24

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME

Chickpeas- Dried, soaked for 24 hrs

Garbanzo Flour

tsp

tsp

Directions

Beans soaked 24hrs. Drain off water, add to robo coupe, pulse low 30 seconds

Add reamining ingredients, pulse low speed until well miced, do not overmix

2oz scoop or Falafel press, scoop portions and deep fry until crispy.

Submitted by NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Baked Artichokes with Spinach Cream

SERVING PORTION SIZE 10oz TOTAL # OF SERVINGS 1-2

Warm dip of artichoke hearts and spinach with cream and cheese sauce

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

Directions

Using cast iron bowl, add just a drizzle of olive oil, heat and add artichokes.

Bake artichokes for 3-4minutes, add spinach cream sauce. Return and simmer

Once temp is reached (145) toast pita and add cheese. Pita cut into quarters, served on side

Garnish with chives

Submitted by NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

SERVING PORTION SIZE

Recipe

Toasted Pita chips

TOTAL # OF SERVINGS

Pita bread tossed in olive oil and toasted crispy

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT NAME

Directions

Cut pita accordingly. In mixing bowl, add pita and olive oil. Toss to coat Line baking tray with parchment. Lay pita on baking tray

Bake until crisp and golden brown.

Submitted by NAME Erich Border DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION

Recipe

RECIPE NAME Tomato Mozzarella Caprese

SERVING PORTION SIZE 9oz TOTAL # OF SERVINGS 1-2

Salad of Tomato and Fresh Mozzarella with fresh basil, balsamic and olive oil

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT

Balsamic Reduction- See Recipe

Directions

Slice Tomato 4-5 slices

Slice Cheese 4-5 slices

Carefully pluck leaves and set aside

Arrange Salad. Lay tomato and mozzarella, alternating between both.

Top salad with whole basil leaves

Drizzle back and forth the balsamic reduction and olive oil

Sprinkle flake salt and cracked pepper

Directions: I

Directions:

1.Dice theromatomato cucumber red onion celervavocadocilantro& aarlic.

2. Usinaa larae container combineallinaredientstoaether and mix well.

3.Tasteandseasonwithsaltandpepper Cover andrefriaerateuntil chilled.

RecipeRequest

Olives&TomatoesmarinatedwithLemonJuice,Cumin,OrangeZest,OliveOil&RedWineVinegar

Directions:

Directions:

1.Combineallingredientsinamediummixingbowlandletmarinateovernight.

RecipeRequest

Submittedby Recipe

ScallopCrudo

6Ounces

ScallopspairedwithasimplemarinadeofGinger,LemonJuice,LightSoySauce&SesameOil

Ingredients

*UniversalMeasurementinVolumeorWeight-Use:Lb,Oz,Tsp,Tbsp,Cup,FlOz.,#10Can--NOeach,pinchorbunch

INGREDIENTNAME

GingerGraded 1/4oz

JalapenoChopped 1tbsp

LemonJuice 3tbsp

LightSoySauce 2tbsp

OrangeJuice 1/2cup

RedBellPepper 2oz

RedWineVinegar 1tbsp

ScallopLarge 1lb

SesameSeedOil 2tsp

Directions:

1.Inalargemixingbowlwhiskorangejuice,lemonjuice,soysauce, ,redwinevinegarandsetitaside.

2.Slicescallopcrosswise,Dicethejapanenoandbellpepperverysmall.

3.Gratethegingerusingthemicroplanegraterandsetaside.

4.Arrangethescallopsonthechilledplatethenpourthecitrusbrothover.

6.Garnishwiththegratedginger,redbellpepper,JalapenoandMicroFlowersontop.

7.Usingasmallspoondropsmallamountofthesesameseedoilintothebroth.

RecipeRequest

Submittedby Recipe

SpicedShrimponSkewers

4ounces

TunisianspicedShrimpskewersrubbedwithCoriander,Cumin,Garlic,RedCurry,Ginger&Harissa

Ingredients

INGREDIENTNAME

ChoppedParsley 1/4cup

Coriander 1/2tsp

Cumin 1tsp

GarlicClovedMinced 8cloves

Ginger 1/2tsp

Harissa 1tbsp

Oil 2tbsp

Pepper 1/2tsp

RedCurryPaste 1tbsp

Salt 11/2tbsp

Shrimp 11/2lbs

Directions:

1.Usingalargemixingbowl,combineallingredients.

2.Placeeachshrimponskewers.

3.Grilledtheshrimponthebroileruntildone.

4.ServedwithYogurtSauceandgarnishwithchoppedparsley.

FLATBREADS

Recipe Request

Submittedb,

Crispy Flatbread with Pear,Bacon, Red Onion and Balsamic glaze added

1.Stretch andpress the douah inathin roundshape. Setaside

2.ln alaraeskillet place the bacon over medium-hiah heat.Cooktill crispy Chopped and set aside.

3.Set the skillet with the arease over medium heat. Add inthe pears brown suaar cinnamonand salt.Cook forabout 8 minutes stirrinaoccasionally untilthepears are tenderand sort of caramelizeda bit. Remove from the heatletit cool down and set aside.

4.Brush the pizzadouah liahtlvwith someoliveoil Topthe douah with thebrie cheese redonionandbaconbits & cookedpears. Sprinkle morebrie cubes overthetop.

5.Bake forabout 6-8 minutes until the crust is aolden

6.Drizzled with balsamic alazed before service.

I

Recipe Request

Submitted bv

NAME Israel Tan

COMMUNITY

Freshly Baked Flatbread with Chicken and BasilPesto added. Ingredients

*Universal/V1ea$urement in Volume or Weight· U$e: Lb, Oz, T$p, Tb$p, Cup, FlOz.,111.0 Can·· NO each, pinch orbunch

Directions: I

1.Stretchandpress thedouqhina thin round shape.

2.Liddelthe pesto sauce into thepizzadouqh.

3.Grilled Chickenbreast tillfullvcook then cutinto cubesandset it aside

4. Addshredded mozarella andchickenbreastonto the pizzadouqh then Slide the Pizza onto the hearth oven.

5.Bakefor6-7minsuntilthe crustandcheese are aoldenbrown.

6. Chiffonade the basil leavesandsetit aside.

7. Garnish the bakeflatbreadwith the basil leaves.

Recipe Request

Submitted by I

NAME IsraelTan

DATE 1/19/2023

COMMUNITY CORPORATION WATERMARK Westwood Vil lm,e

Rede

RECIPENAME FIGS & PROSCIUTTO FLATBREAD

SERVING PORTION SIZE 5.5 oz 1 TOTAL #OF SERVINGS�-------------

FreshlyBakedFlatbreadwithFigs & Prosciuttoadded.

Ingredients

* Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#1O Can NO each, pinch orbunch

INGREDIENTNAME

Pizza Douqh I

MozarellaSlice

Fias Jam I

Shallot thinIv Slice I

Prociutto I

Aruaula I I I

Directions:

1.Stretch and press the douah in a thin round shape.

2.Liddelthe Fias Jam ontothe Pizzadouah.

3. Add mozarellacheese Prociuttoandshallots.

QUANTITY MEASURE*

5 1/2 oz 2 oz

I 50

I

Freshly

Foccia Bread

Recipe Request

Submitted b,

1.Dissolve activeyeast1/2cupof lukewarmwater Letit bloomfor5 mins.

2.Place apflour Bread flour salt honev. yeastwater andoilonto a mixer.

3.Usina adouahhook attachment mixalltheinaredientsfor5 mins.

4.Thedouahshouldbestickyand firm.

5.Sprayalarae micxinabowlwitha non stick spray_ I

6.Placethedouah ontothemixina bowl

Spraythetop ofthedouahwith a non stick spraythencover.

?.Letitproofabovetheovenuntilitdoublethesize.Approximately30-45 mins

a.Usina aflour as needed.An ouncescale&douahscrapper knead & portion thedouah.

9.Usina asheetpan parchment paperandcormealplacetheportiondouah.

10.Usefinaersto dimolethedouahthensoravwithwater baketillaolden brown

11. Afterbakina brushoftheherbaarlic mixtureandserve.

I

Recipe Request

Submitted bv

Greek style Flatbread with Feta O,eese, Red Onions & Kalamata Olives

Directions:

1.Stretch and Dress the douah ina thin round shaDe.

2.Liddelthetomatosauce into the Dizzadouah.

3. Add shredded cheeseonionolivesundried tomatoes.

4. SlidetheDizzaontothehearthoven.

5. Bakefor 6-7 mins untilthecrust andcheese areaoldenbrown.

6. Chiffonadethebasil leavesandset it aside.

7. Garnish thebakeflatbread with thebasilleaves &feta cheese.

I

Recipe Request

Submitted bv

Directions:

1.Stretch and Dress thedouah ina thin round shaDe.

2.Liddel thetomatosauce intotheDizzadouah.

3.Add mozarellacheeseheirloomtomatoeskalamataolives and redonion.

4. Slidethe Dizzaontothehearthoven.

5. Bakefor 6-7 mins until thecrust andcheeseareaoldenbrown.

6. Chiffonade thebasil leavesandset it aside.

7. Garnish thebakeflatbread with thebasilleavesdrizzled with oliveoil.

I

Recipe Request

Submitted bv

Greek style Flatbread with Lamband Riata Sauce

Directions:

1.Stretchand press thedouah in a thinroundshape. Set aside

2.ln a larae skilletplace the aroundlamb torender thefat stirrinaoccasionally addcumincoriandertomatopaste saltandpepper andred onion cooktillbrown.

3.Laddelthe lamb mixture ontothe pizzadouah.

4.Bakedtheflatbreadfor 5 to8 mins untilthe edae are aoldenbrown.

5.Garnishwithraita sauce on top before service.

I

Recipe Request

Submitted bv

FlatbreadwithgroundLambandMoroccanSpices

Directions:

1.Stretch andDress thedouah in a thin round shaDe. Set aside

2.Pulse the aarlicin afood Drocessor to mince it. Add the onion and DUlse to choD then add areen DeDDer and DUlse to choD. Add the lamb tomatoDaste tomatoes cumin andsalt andDeDDer· Drocessuntil evervthina isvervchODDed. The consistencyshould be wet and Dastv likehummus.

3.SDread a thin laver of the meat mixtureonto the Dizzadouah.

4.Baked it for 8 to 10 minsuntiledae are aolden brown.

5.Garnish with choDDed cilantro andDarslevbefor service.

I

Lavash

Recipe Request

Submitted bv

Directions:

1.Saute onion .aarlic cauliflower coriander & fennelin Dan coatedwith olive oil.

2.Cover and cookstirrina occansionallv untiltender.6-1O mins

3.Transferto alarae bowlandletitsliahtlv cooldown.

4. Brush the lavashwitholive oil then addthesreddedmozzarella and the toDDinas.

5.Bake for4 mins untilthe cheeseismelted andaolden brown.

6.Chiffonade the basil leavesandsetitaside.

7. Garnishthe bake flatbreadwiththe aoat cheeseandareen onionsbefore service.

Thin

Recipe Request

Submitted bv

Directions:

1.Stretchandoressthe douah ina thinroundshaoe

2.Liddelthe tomatosauce intotheoizza douah.

3. Addmozarellacheeseandheirloom tomatoes.

4. Slidethe oizza ontothe hearthoven.

5. Bakefor 6-7minsuntil thecrustandcheese areaoldenbrown.

6. Chiffonade the basil leavesandset it aside.

7. Garnishthe bakeflatbreadwiththe basilleaves.

I

Recipe Request

Submitted bv

Vegetarian Flatbread with Sundried Tomatoes, Fresh Basil &Artichoke Hearts added

Directions:

1.Stretch and Dress thedouah ina thin round shaDe.

2.Liddelthetomatosauce intotheDizzadouah.

3. Add shredded cheeseartichokehearts olivesundried tomatoes.

4. Slidethe Dizzaonto thehearthoven.

5. Bakefor 6-7 mins untilthecrust andcheeseareaoldenbrown.

6. Chiffonadethebasilleavesandset it aside.

7. Garnishthebakeflatbread withthebasilleaves.

I

Vegetarian

Recipe Request

Submitted bv

Directions:

1.Stretch and press the douah ina thinround shape.

2.Spread thehummus ontothepizza douah.

3. Add mozarella cheeseOlivebellpepper and shallots.

4. Slidethepizzaontothehearthoven.

5. Bakefor 6-7 mins untilthecrust andcheese are aoldenbrown.

6. Drizzled witholiveoil before service.

I

Recipe Request

Submitted b, I

Flatbread with pieces ofGrilledRibeye, Goat d,eese and Brussels Sprouts added

Directions: I

1.Stretch and oress the douah in a thin round shaoe.

2.ln a mixinabowl placethebrussel sprout saltpepper and oil.Tossed until wellcoated.

3.Grillor broil your steak to your oreferred doneness I Allow the steak torest for atleast 5 minutesbeforeslicina. I

4.Mixthe aoatcheesewith honey and set aside.

5.Add mozarella Slicesteak brusselsproutleaveand aoatcheese.

6.4. Slidetheoizza ontothehearthoven.

7. Bake for 6-7 mins until thecrust and cheeseare aolden brown

8. Drizzled with oliveoil before service.

I

Freshly

Recipe Request

Submittedbv I

Directions: I

1.Dissolve activeveast 1/2cuooflukewarmwater Let itbloomfor5 mins.

2.Placeapflour Bread flour salt SuQar yeastmilk andbutteronto a mixer.

3.UsinQa douQh hookattachmentmixallthe inQredientsfor5 mins.

4.ThedouQh shouldbestickyandfirm.

5.Spray alarQe mixinQbowlwithanon sticksprav.

6.Placethe douQh ontothe mixinQbowl

Spraythetop ofthe douQhwith a non stickspraythen cover.

7.Letitproof above the oven until itdoublethe size.Approximately 30-45 mins

8.UsinQap flourasneeded.An ounce scale & douQhscrapper knead &portion thedouah about 2ozeachdouah.

9.Usinaasheetoan oarchmentoaoer andcormealolacethe oortion douah.

1O Soravthedouahwithwater baketillaolden brown.

SANDWICHES

Submitted by NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Lamb Sandwich

SERVING PORTION SIZE 8.5oz TOTAL # OF SERVINGS 1

Sandwich of ground lamb loaf, with tomato, onion, tzatziki sauce

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Prepare Lamb loaf- see recipe

toast Ciabatta in Taboon. Using cast iron, heat sliced lamb loaf

Build: Bottom bun, Tzatziki, Lamb loaf, tomato, red onion, top bun

NAME

Submitted by

Erich Border

DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Gyro- Completion

SERVING PORTION SIZE 10oz

TOTAL # OF SERVINGS

1

Mediterranean Flatbread sandwich with lamb and vegetables

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Lamb loaf, sliced- See Recipe

Pita bread, 7"

Romaine lettuce, shredded

oz Onion, red- thin sliced

Tomato, roma- thin sliced

oz Tzatziki- See Recipe

Prepare lamb loaf, following recipe. Slice for service

Using sautee pan or cast iron plate, crisp lamb meat

While meat is crisping, lightly toast pita bread

Build gyro: Pita, tzatziki, lettuce, tomato, lamb, red onion. Skewer through to hold

Submitted by NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Spicy Chicken Sandwich

SERVING PORTION SIZE 10oz TOTAL # OF SERVINGS

1

Toasted olive bread, marinated chicken, tomato harissa mayo, aruglua and pickled onion

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME

Yogurt marinated chicken 6 oz tomato harissa mayo

oz

arugula 1 oz

pickled red onion 0.5 oz

olive bread x2, .25" slice

**Chicken can be par coked and finished at time of service**

Directions

Roast marinated chicken. While chicken is cooking, toast bread

Cook chicken to 165.

Assemble sandwich: bread arugula, onion, chicken, tomato harissa mayo, bread

Cut sandwich in half on a slight bias. Skewer with toothpick, served with peppadew pepper

SALADS

Submitted by NAME Erich Border DATE

2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Greek Salad

SERVING PORTION SIZE 15oz TOTAL # OF SERVINGS

Green salad with vegetables and red wine dressing

Ingredients

1-2

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Romaine, fresh- chopped 5 oz

Olives(kalamata, Mediterranean blend) chopped 1 oz

Tomato, grape-halved 2 oz

Onion, red-sliced 1 oz

Cucumber, seeded and sliced 2 oz

Feta cheese, crumbled 2 oz

Bell peppers, red and green-seeded and chopped 1 oz

Garbanzo beans, drained and rinsed 1 oz

Red wine vinaigrette- See Recipe 3 oz

Directions

Prepare all ingredients accordingly. Place romaine on center of large plate

In separate bowl, add all vegetables together. Toss with dressing. Place on top of salad

Crumble feta across top

Submitted by

NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Fattoush Salad

SERVING PORTION SIZE 12oz

TOTAL # OF SERVINGS 1-2

Vegetable and green salad with toasted pieces of pita bread

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions

In mixing bowl, add all ingredients and toss together. Place in large black bowl. Drizzle olive oil to finish

Submitted by NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Watermelon Feta Salad

SERVING PORTION SIZE 10oz

TOTAL # OF SERVINGS

1

Salad of wild arugula, cubed watermelon, feta cheese, shaved shallots, fresh mint, olive oil

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Directions

Rough chop arugula, place in bowl

Top with cubed watermelon, then feta, shallots and mint last.

Drizzle with Olive oil across salad

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Grilled Pineapple and Quinoa Salad

SERVING PORTION SIZE 8oz

Salad of Quinoa, grilled pimeapple, scallion, cilantro

TOTAL # OF SERVINGS

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Quinoa, Tri-colored- Cooked

cup Cilantro, Fresh- Chopped

Pineappple-Hard grill, slightly char- Medium Dice

cup

Directions

Cook and cool Quinoa

Cut and grill pineapple, Cool and Medium Dice. Add to mixing bowl

Add remaining ingredients to mixing bowl. Toss together lightly

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Mediterranean Turkey Salad

SERVING PORTION SIZE 5oz TOTAL # OF SERVINGS 24

Salad mixture of turkey, vegetables and dressing

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Directions

Grind turkey using large die on your Table Top Grinder, or attachment grinder.

Add turkey, onion, celery, raisin to large mix bowl

Make Dressing:

In blender add ingredients EXCEPT MAYO, blend well

Add mayo to large mixing bowl, whisk in Vin. dressing to mayo until combined.

Fold in turkey mixture

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Curry Chicken Salad

SERVING PORTION SIZE 6oz TOTAL # OF SERVINGS 18

Salad of curry yogurt chicken with celery, onion, apple, currants

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME QUANTITY MEASURE *

Directions

Dice chicken and celery, set aside in mixing bowl

In separate bowl mix, mayo, yogurt, honey, salt, pepper, celery seed and curry powder

Fold in chicken, currants, apples, and celery

ENTREES

Submitted by

NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Lamb Burger-Completion

Lamb burger build with toppings

Ingredients

Prepare lamb burger by member request

Toast brioche bun, build burger:

Bun, arugula, chutney, burger, brie, bun. Skewer to hold together with peppadew

Submitted by NAME Erich Border DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Lamb Burger- Patty

SERVING PORTION SIZE 6oz TOTAL # OF SERVINGS 24

Patty of ground lamb

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT

Directions

Add Lamb and marjoram to a bowl, mix well

Portion into 6oz patty

Season with salt and pepper to order. Sear or grill on cast iron to order

Submitted by

NAME Erich Border DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Lamb Loaf SERVING PORTION SIZE 4oz TOTAL # OF SERVINGS 24 Loaf of gound lamb, seasoned and baked.

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions

Grate Onions- Drain liquid off. Add onion to mixing bowl, with paddle attachment

Add meat, herbs and seasoning, mix on speed 1 until well combined Using loaf pans(4), spray with pan release and pack lamb meat into loaf pan. Press firm

Bake 350, 15-20 minutes. Drain off excess fat.

Cool and slice per order.

If hot reheat on Cast iron plate

Submitted by

NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Steak Peperonata

SERVING PORTION SIZE 10oz TOTAL # OF SERVINGS

Seared steak, sliced and set over peperonata sauce

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch INGREDIENT NAME

tsp

Directions

Be sure steak is free of excess moisture. Season both sides with salt and pepper

Using cast iron in Taboon, add 1tsp olive oil and lay steak carefully in cast iron

Seard both side, until desired temperature is achieved

Let steak rest and add sauce to same cast iron dish. Heat to temperature

Slice steak(according to best method for selected cut)

Place peperonata on long black rectangle plate. Place in middle longways

Place sliced steak over the top, fanned out.

Garnish with fresh torn dill and a .25 sprinkle of flake salt to finish

Submitted by

NAME Erich Border DATE 2/1/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Beef Kebab

SERVING PORTION SIZE x1-6oz kebab

TOTAL # OF SERVINGS

Cubed and marinated beef, Skewered on Kebab Ingredients

1

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME QUANTITY MEASURE *

Beef, Chuck-Marinated- See "Beef Kebab Marinade" 6 oz

Directions

Skewere beef onto kebab, placing each next piece tightly

Season with salt and pepper to taste

Over open ember or utilizing cast iron plate, place kebab directly on cooking surface

Served with vegetable skewer and selected sides. Served with tzatziki

Submitted by NAME Erich Border DATE 2/1/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

SERVING PORTION SIZE x1-6oz skewer

Cut vegetables, skewered

Recipe

Vegetable Kebab

TOTAL # OF SERVINGS 1

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

Directions

Clean and cut all vegetables accordingly

Starting with bell pepper, onion, squash, repeat alternating colors

Season with salt and pepper to taste per order.

Cook over open ember or utilizing cast iron plate, place directly on cooking surface

Served with choice of meat kebab or additional vegetable kebab.

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Baked Branzino

SERVING PORTION SIZE x1/8oz

Taboon roasted whole fish

TOTAL # OF SERVINGS 1

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

INGREDIENT NAME QUANTITY MEASURE *

Whole Branzino Filet- Head off tail on, butterflied x1/8 oz

Lemon wheels- Approx 3-4 wheels, 1/8th inch thick 1 oz

Parsley, Fresh- Sprigues

Thyme, fresh-Sprigues

Salt 1 tsp Pepper 0.5 tsp

**Trout, Snapper,Sea Bream can be substituted** Directions

Wash thyme and parley very well. Shake off xcess water

Open Branzino filet, lay lemon wheels across one side of fish, place herbs on top of lemons

Close fish and sprinkle with salt and pepper on both sides

On cast iron plate, drizzle 1Tbsp of olive oil, lay Branzino skin side down. Press lightly

Move plate to middle zone of oven. Roast for 3-4 min, Flip and crsip other side 23 min

Remove fish using fish spatula, be sure to eliminate excess oil

Place on center of plate, serve sides according to menu description

Submitted by

NAME Erich Border

COMMUNITY Hacienda at the Canyon

RECIPE NAME

DATE 11/16/2022

CORPORATION Watermark

Recipe

Tuna Nicoise

SERVING PORTION SIZE 12oz TOTAL # OF SERVINGS 1

French Salad, composed of Butterleaf, tomato, green bean, potato, olives, hard boiled egg, seared Yellowfin Tuna

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Butterleaf lettuce- whole 2 oz

Grape Tomato- halfed 2 oz

Mixed Olives- halfed 1 oz

Potatoes- boiled 1 1/2 oz

Green Bean- Blanched 2 oz

Hard Boiled Egg- halfed 1 ea.

Yellowfin Tuna- Seared 4 oz

Directions

Remove lettuce leaf and clean. Lay in bowl stacking lightly

Lay green beens, fan out

Place tomato, olive, potato across green bean on bed of lettuce

On hot cast iron, add olive oil and sear Tuna 45 seconds-1 minute on all sies.

Cut egg in half an place just off center in bowl

Slice seared tuna and fan on top of salad, facing guest when placed

Olive oil drizzle, Served with Grained Mustard Vin

Submitted by

NAME Erich Border

DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Taboon Baked Cod

SERVING PORTION SIZE x1- 5oz TOTAL # OF SERVINGS 1

Filet of White fish, seasoned and baked in Taboon Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Pat dry cod, season with salt and white pepper

Using cast iron plate or square pan, season with olive oil, place fish seasoned side down

Bake for 3-4 minutes, flip and continu baking for additional 2-3 minutes or 145 degrees

Remove from skillet, allow oil to drip before plating

DESSERTS

I

0-eamy Panna Cotta with Amba Sauce

Recipe Request

Submitted bv

Directions:

1.ln a mediumsauceoan olacetheheawcream milksuaar&vanillaextract.

2.Simmerthemixture until thesuaarisdisolvedthensetit aside.

3. In asmall mixinabowl bloomtheaelatin. About 5 mins

4.Addbloomedaelatin to cream mixture andstir until theaelatin are disolved.

5.Pour theoanna cotta mixture into eiaht 4-ounce ramekins and let cool to room ternoerature

6.Usinaaoioinabaaoioetheambasauce on toooftheoanna cotta.

?.Garnisha mint leavebeforeservice.

Recipe Request I

Submittedb,•

Directions:

1.ln amediumbowl combinethe butter suaar,arahamcrakers almond meal.

2.Press thecrumbs ontoan even laver on the bottom of thepreparedsheet pan.

3.Bake the crust for 5-8 mins until setandset itaside.

4.Usinathepaddleattachment.Creamthecreamcheese condense milkand cornstarch untilvouhave asmoothconsistencv.

5.Add theeaaand vanillaextract mixina onlow speed until incorporated.

6.Pour thebatterontothecrust. Bakeduntil setat 300f for 45 to 1 hour. Let it rest before cuttina.

7.Jullianne thephvllo douahandshape it like anest. Bakefor5-6mins

a.Usina aroundcookie cutter aentlv pressthe mold onto the cheesecake

9.Placethecheesecakeontothe bakednest.

1a.Drizzle withmaplesvrup. Garnish chopped pistacio andmicro flower before service.

I

Recipe Request

Submittedbv I

Deep friedPatea choux pastry dusted with confectioners sugar

Ingredients

Pastrv Flour 875 arams

Directions: I

1.Scald milk.Cool to luke warm.Dissolve yeastin the milk

2 Usinathepaddleattachment. Creamthebuttersuaarand saltuntilsmooth add theeaas andmix well.

3.Chanae the paddle attachmentto adouahhookattachment Addthe flour and liquid mixinathedouahfor 4minswith mediumspeed.

4.Roll the douahoutintoa ball shape.

5.Frvbeianetsinbatches until browned and puffed.

(Ifbeianets sink anddo notpop up oilis not hot enouah.)

6.Shakeconfectioners' suaarover hot beianets. Serve immediatelv.

Recipe Request

Submitted b, I

1.Workthe floue and buttertoaetherto formasmoothpaste.

2.Dissolve the suaarinthe milkand brinatoa boil.Remove from heat.

3.Witha wire whip beatinthe flour paste.Beatviaorouslvuntil therearenolumps.

4.Returnthemixturetotheheatand brinato aboil beatinait constantlv.Simmer for several minutes untilthe mixtureis vervthick andnostrachvtasteremains.

5.Transferthemixturetoamixina bowl. Cover andletit cool for 5-10mins.

6.While mixtureiscoolina coatthe ramikins with butterandsuaar.

7.Quicklv beattheeaa volks andvanilla chocolate intothemixture.

8.Beatthreaawhites until thevformsoftpeak.Addthesuaar beat until the mixtureforms firm moistpeak.

9.Fold the eaa whitesinto the scuffle base.

10.Pour the mixture intotheramekinsandsmooth thetops.

11.Bake themixtureat375f' approximately12-15mins.

I

Recipe Request

Submitted bv

Directions:

1.Usinaanemulsionblenderblend toaether theea□ volksevaoorated milk condensed milk oranaezestand oranae iuiceuntilwellblended.

2. Pour the custard mixtureinto eiaht4-ounceramekinsand bakeditina bain mariefor 25-30 minsuntil the mixtureis cooked throuahlv.

I

Recipe Request

Submitted b, I

Hearth OVen baked Cinnamon Rolls with Currants and confectioners sugar glaze

Ingredients

Directions: I

1.Scald milk.Cool toluke warm.Dissolve yeast in the milk.

2.Usinq the paddle attachment.Cream the butter suqarandsaltuntilsmooth addtheeaas and mixwell.

3.Chanaethe paddleattachmenttoa douahhook attachment Add the flour andliquid mixinqthedouqhfor 4 mins with mediumspeed.

4.Rollthedouahoutintoarectanale shape I Brush withbutter andspinkle withcinnamon suaarandcurrant.

5.Rollup the douah like aiellyroll. I

6.Cutinto 1 inchrolls.

?.Place cutside downin areased sheet pan.

8.Letthedouahriseand bake for 325'ffor25-30 mins oruntilthedouahis fullycooked.

9.Mixthe powder suaar& wateruntilyouaet asmooth consistancy & set aside.

1a.Glaze thebun withasuqar syrupbefore service.

Recipe Request

Submitted b, I

Mediterranean Dessert with Yellow Cake & Phyllo Dough infused with Cirtus flavors

Ingredients

* unwersal Measurement in Volume or Weiqht - Use: Lb, O� Tsp, Tbsp, Cup, fl oz.1110 Can - NO each,pinch or bunch

Directions:

1.Pre heat the oven to 325f' Sorav10-inch cake oan & Line inside bottom with IParchment paper

2.Medium mixinabowl whisk toaether 2 tbso of oranae zest bakina oowder bakina soda and Cake flour.

3.Usina Mixer with a paddle attachtment cream the oil and suqar for 3 mins While mixer is runninq slowlv add the eqqs scrappinq side ofbowl occasionallv.

4.Add one fourth of the drv inqredients mixinq until blended in.

5.Add one third of the liauid alternatinq with the flour mixture until all remaininq inqredients are used.

6.Pour the batter into the bakina oan and bake it for 45-50 mins until the cake is fullv cooked.

6..0pen phvllo & brush it with butter Bake the filo in oven till qalden and crisp

7.In a medium sauce pan Place the oranae iuice oranae halved oranae zest water cinnamon and suaar brina it to a boil or until mixture is reduced to half.

8.Brush the cinnamon svrup on top of the oranqe cake

9.Garnish with oranqe peel and cooked phvllo douqh before service.

Recipe Request

Submitted bv I

Bose Pear poached in Sweet Red Wine with annamon, Orange zest and Vanilla Extract

Ingredients

Directions: I

1.ln a large sauce pan combine water manischewitz,grape juice vanilla extract red wine sugar mix well. Bring the mixture to a boil stirring until sugar is dissolvec

2.Peel the pears and core the middle removing the seeds using a pineapple. coring tool.

3.Arrange the pears in a 400 pan then pour the syrup cinnamon stick and orange peel.

4.Cover the pan and bake in low heat for 45-50 mins or until pears are tender.

5.Let the pear cool down with the syrup.

6.Refriaerate in the svruD until needed for service.

Recipe Request

Freshly baked Moroccanspiced pound cake

Directions:

1.Usina a paddleattachmentcream thesuaar butteruntilflufflyconsistency,

2.Slowlvadd theeaas to themixture andmixfor 5mins.

3.Usina alaraemixina bovv1 mixflour bakina powder& spiceuntilcombined.

4.Scrape down thesides of the bowltoensureevenmixina.

5.Usina alaraemixina bovv1 sifttheflourcinnamonnutmeachinese five spice bakina powdertoaether.

6.Add onefourth ofthe drvinareadientsmixina until blendedin.

7.Add onethirdoftheliauidincludina thesourcream.Mix iustuntil blendedin.

8.Repeat theprocessuntillall theinaredientsareused occansionallvscra□□ina thesideofthe bowlfor bettermixina.

9.Usina anonsticksprav Spravthecontainer and Transferthemixture. Bake themixturefor 35-50minsuntil thecake is fullycooked.

10.ln amediumsauce pan placethedried appricotsand arandmarnierand slowlvheat cookina apricots for 10-15mins.

11.Glazethespiced poundcakewiththe poach apricots beforeservice.

I

Freshly

Recipe Request

Submitted bv

Directions:

1.Usinaa foodprocessorplace all the inaredientsandpulse till well combine.

2.Transferdouah toa sheetpan with parchment paper andshape it toa square.

3.Refridae thedouahfor1hour

4.Roll the douahout intoa rectanale shape Usinaaroundcookie cutter. cut thedesired oieces.

5.Usinaa forkdock thedouah & brushwith ea□ wash thenbakefor10-12mins oruntil thedouahisfullvcooked.

I

Recipe Request

Submitted bv

Freshly Bakedwarm chocolate chip pecan cookie· servedala mode

Directions:

1.Placethe butter suaarin the mixinabowl.

2.Usinathe paddle attachment cream this atlow speed.

3.Addeaas vanilla extract and water Blendin atlow speed Then stirin the flour and bakinapowderuntil well combine.

4.Addthe cho□□edpecan and white chocolate mixtill combine.

5.Scooo 2oz ofthecookiebatterand bakeat 325ffor 8-12 mins

Recipe Request

Submitted bv

Housemade Tahini Ice Creamwith Cashews & Chocolate Chips

Ingredients

Directions:

1.ln a small saucepan add heawcreamvanillaextractcondensemilk andbrinaittoasimmer then addthe tahinipastemix well and cool it off.

3.ln alaraemixinabowlplace thewhip creamcashewand chocolatechiP.

4.Fold theheawcreammixture with the whip creammixture until well combine.

5. Pour theicecreammixtureintoacircle silicon mold.

6.Placethe tahini ice cream in the freezer and let it set.

I

Recipe Request

Submitted b,•

NAME Israel Tan DATE 1/19/2023

COMMUNITY COR!'ORATION WATERMARK Westwood \11IIage

RECIPENAME

SERVING

I'ORTION SIZE

TIROPITA ROLL WITH HONEY GLAZE

TOTAL#OF SERVINGS�-------------

Greek pastry made with layers of buttered phyllo and filled with cream cheese

Ingredients

"Universal Measurement in Volume or Weiqht - Use: Lb, Oi;. Tsp, Tbsp, Cup, Fl Oz,#10 Can NO each, pinch or bunch

Honev 100 arams

Directions:

1.Cho the butter into small a bitunder 1/2 inch ketcut into 2. of butterand stack them back on to of each other. Place 3 slicesof feta beside each otherinthemiddle.

6.Bakethefilo intheoventill olden & eris . Thiswilltake a rox 15to 25mins.

7.Drizzelwithhone ands rinklewithsesameseed beforeservice.

Hand made Turkish Cotton Candy

Recipe Request

Submittedb�

I

Ingredients

�Univen;afMea5u,ementin VolumeorWeiqht- Use: lb,Oz,T5p,1b5p, Cup,F/Oz.,#10 can NO eoch,pincharbunch

Directions:

1.In a medium sauce pan Medium Heat place the water suqar corn svrup and lemon iuice.

2.Usinq a candy thermometer brinq mixture to a boil at 268f'-271f' for16 mins.

3.Pour the mixture into silicone sheet& allow it to cool down to room temperature

4 Once the suaar mixture is cooled remove it from the mold and dio it into cornstarch makina sure to coat it well.

5.Start to pull it slovvly vvith your hands· you'll feel it beainninq to bend to your will. Dio and coat the suaar constantlv into the cornstarch to orevent thestrands from stickina. Continuestretchinqthe suqar mixture until it is about four times Iaraer than the oriainal size.

6.Fold it into a fiqure 8 put toqether the two rinqs and start pullinq aqain while diooinq it into the cornstarch.

7.Repeat the pullinq process dippinq and forminq of a fiqure-8 until the strands turn into thin hair-like consistency.

SAUCES

Submitted by

NAME Erich Border

DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Red wine Vinaigrette

SERVING PORTION SIZE 3oz

TOTAL # OF SERVINGS 10

Vinaigrette of red wine and olive oil

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch INGREDIENT

Place all ingredients into blender, except olive oil

Starting on low speed and gradually inceasing to blend together. With blender running at half speed, slowly drizzle in olive oil to immulsify

NAME Erich

Submitted by

Border

DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Grained Mustard Vinaigrette

SERVING PORTION SIZE 2.5oz

TOTAL # OF SERVINGS

Dressing of grained mustard and vinegar

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch INGREDIENT

Place ingredients in blender, EXCEPT olive oil

Starting on low speed, blend ingredients.

While running at half speed, slowly drizzle in olive oil to emulsify

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

SERVING PORTION SIZE

Recipe

Pomegranate Vin.

TOTAL # OF SERVINGS

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

Directions

Add all to blender, EXCEPT olive oil and fresh mint. Blend smooth

Slowly add oilve oil to emulsify.

Add fresh mint and pulse to chop

Submitted by NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

SERVING PORTION SIZE 1Tbsp

Recipe

Balsamic Reduction

TOTAL # OF SERVINGS N/A

Reduction of balsamic vinegar Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Balsamic vinegar- white or black

cup

cup Sugar, white

In stock pot, whisk together sugar and vinegar. Bring to a boil, reduce to simmer. Simmer approx. 15-20 minutes

To test, drip balsamic on cold plate. Once cooled, should be "honey" consistency

Submitted by NAME Erich Border DATE 2/6/2023

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Spinach Cream Sauce

SERVING PORTION SIZE 8oz TOTAL # OF SERVINGS 16

Spinach cream sauce

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions

In stock pot, melt butter. Add onion and garlic. Sautee for 3-4 minutes

Add in flour and whisk together to fully incorporate. Cook for 1-2 minutes

Whisk in milk, stir rapidly to fully incorporate into roux. Stir until entirely mixed together

Bring to a simmer. Add in drained spinach and return to a simmer.

Remove from heat, add cream cheese. With stick blender, pulse on medium speed.

Should remian chunky, season with salt and pepper.

Cool for service

NAME

Submitted by

Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME St. Jacques Cream Sauce

SERVING PORTION SIZE 6oz

Cream sauce base for Scallop St. Jacques

TOTAL # OF SERVINGS 12

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

Directions

In large stock pot, melt butter. Add garlic and shallot, sutee for 5 minutes. Add brandy/Cognac, reduce by 75%.

Add cream and milk, and bring to a simmer.

Once at a simmer add zest, pepper, herbs. Simmer for 2 minutes

Add cheese to mixture and blend immedietly with stick blender

Cheese should be fully incorporated into cream.

Cool with ice wand or bath

STARCHES

I

Recipe Request

Submitted bv

Seasoned Couscous with diced dried Apricots Ingredients

Directions:

Directions:

1.ln a small sauce pan placethechickenstock butter brina it to aboil.

2.ln a medium mixina bowl placethecouscous then pouroverhe chickenstock mixturecover with plastic wrap. 5-15 mins

3.Use a forkto the fluff the couscous and breaktheclumps.

4. Hvdreted thedried apricotwithwater.

5.Chopped the apricot and parslev thentossed withvourcouscous.

6.Seasonwith salt and pepper if needed.

Recipe Request

Directions:

Directions:

1.Ina200 panplace thericewater and butter.

I

Recipe Request

Submitted b,•

Directions:

Directions:

1.ln a larqe saucepan placebeetsbrinq the stock to a simmer· cover until the beets are fullvcooked . Cooldownthe beets

2.Addtherice to thecasseroleandcook stirrinq for 2minutes.

3.Add 1cup of thewarm stocktothe riceand cookover moderateheat stirrina until the stockisnearlyabsorbed. Continueadding the stock 1cup at atime, stirrin constant! until thericeis al denteanda thicksauce forms 22minutes.

4.Stir inthe cooked beets cheeseandthebutter salt and e er Cook stirrinq until heated throuqh add a fewtablespoons of water if therisottois too thick.

I

Recipe Request

Submitted bv

Directions:

Directions:

1.ln amedium sauce pan placethe waterheawcream salt & pepper toaether.

2.Addthechoooedaarliconion andthvmeoveramediumheat. Brinaitto a simmeruntil thecauliflower issoft. About 12 minutes.

3.Transferthe cauliflower in afood processor add buttersourcreamtumeric.

4.Blendthe all theinaredienttoaerher until vou haveasmooth texture.

5.Seasonwith salt and pepper if needed

I

House

Recipe Request

Submitted bv

Directions:

Directions:

1.ln a laraesaucepanplace theVelvetaCheeseheawcream salt & pepper mustard toaether.

2.Addthepolenta parmesancheese and chickenstockto thecheese mixture occasionallystirrina it untilthepolentais fullycooked. IftheDOlentaaets denseheat UD 2-3 cups of milk and mixittill itaetsloose.

I

Recipe Request

Submitted bv

Directions:

Directions:

1.ln alarae sauce pan stirin onion celerv. cookuntilveaetablebecomes tender. Add aarlicand cookfor 1minute. Stirin rice and chicken broth andbutter.

2. Transferthe rice on a pan and cover itwith plastic and continue cookina in the steamer for 25-30 mins.

3.Once thericeis cook stir in thebutter parslevsalt and pepper and mixwell.

I

Recipe Request

Submitted bv

Directions:

Directions:

1.Heatthebutter in a sauceDan over mediumheat.

2.Stir intheonion· cook & stir untilthe onion has softenedandturnedtranslucent.

3.Placethe saffron withtheremaininaoliveoil and setit aside.

4.Placethebasmati ricein a 200Dan with water cover andsteammedit for 20-30 minutes untilthericeis fullv cooked.

5. Usina a larae mixina bowl Dlacethe rice salt and De□□er onion andthe saffron mixture. Toss evervthina untilthericeis well coated.

I

House

Recipe Request

Submitted bv

Directions:

Directions:

1.Wash and cuttheootatoes in wedae.

2.Placethe ootatoes in amedium sauce oanwithwaterandsalt.

3.Cooktheootatoes in lowheattillitaetsoft

Transfertheootatoes ontothesheet oan to cool off

4.Tossedtheootatoes ontothe soicemixture untilwell coated.

5.Transfertheootatoesto a bakina oan.

6.Roasttheootatoes inthehearth oven until browned and crisov.

7.Gseasonto taste and aarnishwith choooarslev beforeservice.

SPICED MARINADES

Submitted by NAME Erich Border

DATE 11/16/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Spicy Yogurt Marinated Chicken

SERVING PORTION SIZE x15oz

TOTAL # OF SERVINGS 12

Spicy Marinade for Chicken Breast Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

Directions

In large mixing bowl, add all ingredients and whisk together until fully incorporated

Pat chicken dry, add to mixing bowl. Toss to coat Cover, label and date. Marinate at least 12 hours, no more than 36 hours

Parbake 350 for 8-10 minutes. Finish in Taboon, until temp. reaches 165 degrees

Submitted by

NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Bruschetta Marinade

SERVING PORTION SIZE 4/1oz TOTAL # OF SERVINGS 1-2

Salad of dice tomato, basil, garlic, olive oil and vinegar on top of grilled baguette

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can -- NO each, pinch or bunch

INGREDIENT NAME

Balsamic Reduction- See Recipe

Directions

Slice tomato thin. Add to mixing bowl. Add remaining ingredients and toss lightly to avoid damaging tomato

Top on toasted baguette, 1 slice per baguette. Drizzle with balsamic reduction

*Universal

Submitted by NAME Erich Border

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

RECIPE NAME

Recipe

Pepperonata Sauce

Ingredients

Directions

Heat large stock pot, add oil

To hot oil, add onions and garlic, sutee until soft

Add fennel, peppers, vinegar, tomato and basil. Cover and simmer for 15 minutes

Season with salt and peppers, let simmer uncovered for 15 minutes

Submitted by NAME Erich Border

DATE 11/8/2022

COMMUNITY Hacienda at the Canyon CORPORATION Watermark

Recipe

RECIPE NAME Curry Chicken Marinade

SERVING PORTION SIZE

Yogurt based curry

marinade

TOTAL # OF SERVINGS

Ingredients

*Universal Measurement in Volume or Weight - Use: Lb, Oz, Tsp, Tbsp, Cup, Fl Oz.,#10 Can NO each, pinch or bunch

Directions

Mix all ingredients together.

Cover chicken breast. Marinate at least 12hrs. No more than 36hrs.

Remove from marinade and bake in Taboon. Rotate often, cook to 165

Let cool. Chop or slice per recipe