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Destination Dish December Recipe: Lentil Salad with Roasted Peppers and Bacon Vinaigrette
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Destination Dish: May Recipe of the Month!
Destination Hotels & Resorts has challenged each of their chefs across the country to take part in The Destination Dish. Each month Destination Hotels & Resorts will select one ingredient; each chef must create a recipe around the chosen ingredient and incorporate it into their respective restaurant's menu that month. The ingredient changes every month, so do the menu items!
May's ingredient is raspberries and T. Cook's Executive Chef Lee Hillson's contribution? Simple, perfectly seasonal, raspberry shortbread.
Ingredients:
- 1.5 lb. flour
- 1 lb. un-slated butter
- 8 oz granulated sugar
- Pinch kosher salt
- Fresh raspberries
- Raspberry sorbet (pick your favorite brand!)
- Whipped cream
Preparation:
Mix the salt, sugar and butter. Add the flour. When mixed chill into a block or two for 20 minutes. Roll the pastry out and cut into 4 inch length by 1 inch wide by ¼ inch thick. Bake at 350 degrees until a pale creamy brown color. Sprinkle with sugar and cool. Place on a plate and layer with whipped cream and the fresh raspberries. Top with your favorite raspberry sorbet. Grab a spoon and tuck in!
Cheers, and cook from the heart!
--T. Cook's Executive Chef Lee Hillson
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