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Nov 15, 201212:16 PMThe Telegraph

The Premier Blog of the West

Easy Recipes From Riven Rock Ranch's Chef Joseph Brantley

Nov 15, 2012 - 12:16 PM
Easy Recipes From Riven Rock Ranch's Chef Joseph Brantley

In the town of Comfort, Texas, things are done nice and easy. Riven Rock Ranch resort hotel, a best-kept luxury secret in the Hill Country, is no different. This is especially true of the Terrace Grill, one of Riven Rock Ranch’s restaurants.

Opened since 2009, the Terrace Grill sits in a native plant garden with a Koi pond and a waterfall as well as a stream bordering the dining area. Can you say, “Ahh…”? Having trouble with that? You won’t be after seeing Riven Rock Ranch Chef Joseph Brantley’s simple (and stunning) recipes below.

Ancho Chile-Crusted South Texas Antelope (venison or wild boar can be substituted).

         ¼ cup ground ancho chile

         ¼ cup ground Colombian coffee

Season antelope with kosher salt and roll in chile crust until completely coated. Sauté with olive oil in preheated pan turning meat halfway through cooking. Cook until internal temperature measures 125 degrees or medium rare. Let rest for 5 minutes before serving.

Hot Chocolate Bread Pudding

Heat oven to 350 degrees and grease one 12" x 9" pan.

Mix in large bowl until incorporated:

         6 large eggs

         1 cups brown sugar

         2½ cup half-and-half cream

         ½ teaspon vanilla extract

         ¼ teaspon salt

         ½ cup unsalted butter melted

         ½ cup brute cocoa powder

Gently fold in:

         5 cups French bread cut into 1" cubes

Let mixture rest in bowl for 5 minutes so all the liquid is absorbed into the bread. Then, pour mixture in to greased pan. Bake until center is set and a toothpick inserted removes clean. Serve immediately or store in refrigerator for up to 7 days. Serve warm and topped with marshmallow sauce.

Marshmallow Sauce

Combine in a heavy sauce pan:

         1/3 cup water

         2/3 cup sugar

Bring contents to a full simmer. Remove from heat and stir in:

         20 large marshmallows

Stir until marshmallows are melted and then add:

         2 teaspoons vanilla extract

Cover and set aside

Heat in a small sauce pan 1 inch of water until it comes to a light simmer. Combine in a heat proof bowl stirring until dissolved:

         4 tablespoons water

         ¼ teaspoon cream of tartar

Whisk in thoroughly:

         3 large egg whites

         1/3 cup sugar

Set bowl over simmering water bath and heat mixture to 140 degrees whisking constantly.  Maintain 140 degrees for 5 minutes whisking constantly. Then remove from heat and beat mixture on high with an electric mixer until the sides and bottom of bowl no longer feel hot. Add marshmallow mixture and mix until incorporated.  Use at once or cover tightly and refrigerate for up to 7 days.

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