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Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
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Winterowd Fine Art

Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road. Owner Karla Winterowd says, "We love beauty! You will find great abstract paintings and sculpture alongside dazzling landscapes. Come play with us in our casual atmosphere filled with sophisticated art."

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Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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November 6th, 2012 | 2:10pm

Restaurant Recipe: Cranberry Lemon Pudding Cake

Destination Hotels & Resorts has challenged their chefs across the country to take part in The Destination Dish. Each month one ingredient is selected for the chefs to create a recipe around the chosen element and to incorporate it into their restaurant menu.  Be sure to check our blog each month for a new delicious recipe you can enjoy in the comfort of your own home or in Luminaria.

THIS MONTH'S featured Ingredient is Cranberry!!

Cranberry Lemon Pudding Cake
Serves 6 people                                         

3/4 c granulated sugar
1/3 c all-purpose flour
3 large eggs, separated 2
tbs unsalted butter, room temperature
1 c vitamin d milk
5 tbs fresh lemon juice
1 tsp finely grated lemon zest
1/4 tsp salt
Cranberry Compote, recipe below

Cranberry Compote

1 lb dried cranberries
½ lb Sugar
2 c orange juice
½ c clear jell (substitute: corn starch)
¼ c water

Place items into sauce pot and bring to boil.  While waiting, place clear jell and water in separate bowl and whisk until incorporated (slurry), once sauce is at a boil  slowly add your slurry to the boiling mixture, until sauce begins to thicken to a gravy consistency.  Set aside.

Preheat oven to 350 degrees.  Spray six six-ounce ramekins with vegetable oil spray.

In medium bowl, whisk sugar with flour.  In a separate bowl, whisk egg yolks with butter until well blended.  Whisk in milk, lemon juice, and lemon zest.  Pour lemon mixture into sugar mixture and whisk until smooth.

In separate medium bowl, beat egg whites with the salt until firm peaks form.  Gently fold egg whites into the lemon mixture.  Pour the batter into prepared ramekins and transfer to a small roasting pan. Place pan in oven and pour enough hot water in pan to reach halfway up sides of ramekins.

Bake for 35 minutes or until puffy and golden on top.  Using tongs, transfer ramekins to rack to cool for 20 minutes.  Serve cakes in ramekins warm with the cranberry compote served on the side or add dollop on top of each Lemon Pudding Cake.

Posted by Andrea Clover, Executive Pastry Chef




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