World-Class Meals and Recipes to Impress

World-Class Meals and Recipes to Impress FROM Chef Anthony Lyons Certified Executive Chef

Table of Contents About Chef Anthony Lyons 01 VEGETARIAN Margarita Pizza 02 Roasted Beet Feta Cheese and Vegetable Quinoa 03 POULTRY Two-Way Chicken 04 Pan-Roasted Duck 05 BEEF Filet Mignon 06-07 SEAFOOD Shrimp Scampi with Garlic Toast 08 Trout Almondine 09 Pan-Seared Halibut 10 Sautéed Scallops 11 Salmon Strawberry Salad with Lemon Poppy Seed Dressing 12 DESSERT Flourless Chocolate Cake 13

I hope you enjoy preparing them for your loved ones as much as I do when I serve them to friends and family at McKnight Place. Chef Anthony Lyons Executive Chef Anthony Lyons' career began in Ireland, where he attended culinary school. His professional career reflects over 25 years of education, training, administration, and kitchen management in the uniquely challenging position of Executive Chef. Chef Anthony possesses a demonstrated record of success in the culinary arts. Named 2012 Chef of the Year by the American Culinary Federation s Chef de Cuisine St. Louis, he promotes a professional working atmosphere while fostering the ongoing education of his entire culinary team. Serving McKnight Place residents since 2014, Chef Anthony delights in creating healthy dishes that do not compromise flavor. It s a pleasure to share some of these classics with you through this recipe collection, says Chef. I hope you enjoy preparing them for your loved ones as much as I do when I serve them to friends and family at McKnight Place. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 01

Margarita Pizza serves 1 DOUGH 15 oz. Flour 1/2 teaspoon Salt 8 1/2 oz. Warm Water 1 teaspoon Dry Yeast 1/2 teaspoon Honey 2 oz. Extra Flour PIZZA 2 teaspoon Olive Oil 1 oz. Basil Pesto 3 oz. Mozzarella Cheese 2 Vine Ripe Tomatoes 8 leaves Fresh Basil 1 Tablespoon Cornmeal DOUGH 1. Mix the honey, yeast, and water together. 2. Add the flour to make dough. 3. Knead the dough for about 8 minutes. 4. Shape the dough into a ball with olive oil on your hands. 5. Wrap the dough and refrigerate for 12-24 hours. PIZZA 1. Remove the dough from the refrigerator 30 minutes before use. 2. Preheat oven to 450 f. 3. On a floured board, roll the dough into a 10-inch circle. 4. Lightly dust a pizza pan with the cornmeal. 5. Lay the pizza dough on the pan and top with pesto. 6. Spread sliced tomatoes and mozzarella cheese over the top. 7. Bake in the oven for about 10-15 minutes. 8. Remove from the oven and cut into 8 slices. 9. Top each slice with a basil leaf and drizzle with a little olive oil. 02 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

Roasted Beet Feta Cheese and Vegetable Quinoa serves 1 2 Beets 2 Oranges 4 oz. Balsamic Reduction 8 oz. Pea Shoots 2 Large Tomatoes 1 Cup Quinoa 2 Cups Vegetable Stock 1 Shallot 2 oz. Zucchini 2 oz. Squash 1 Garlic Clove 4 Tablespoons Olive Oil 1 oz. Salt 1 oz. Pepper 1. Dice up the shallots, squash, and zucchini into small pieces. 2. Mince the clove of garlic. 3. Heat one tablespoon of olive oil in a small pot with the diced shallots, squash, zucchini, and garlic, sautéing until tender. 4. Add the vegetable stock to the pot and bring to a boil. 5. Once boiling, add the quinoa and cover, while reducing the heat. 6. Cook for 10-15 minutes until tender. 7. Remove from the stove, add salt, pepper, and one tablespoon of olive oil. 8. Fluff the quinoa with a fork and cool for serving. BEETS 1. Wash beets in cold, running water and pat dry. 2. Season beets with salt, pepper, and olive oil. 3. Wrap beets in tin foil and bake in an oven for 1-1.5 hours until tender. 4. Remove from the oven and peel off the skin while beets are still warm. 5. Dice the beets and toss them in balsamic reduction. ASSEMBLY 1. Peel oranges and cut out segments. 2. Dice two large tomatoes. 3. Using an oval mold, mold the quinoa on the plate. 4. Add the tossed beets then sprinkle with feta cheese. 5. Drizzle with additional balsamic reduction. 6. Lay the orange segments next to the beets. 7. Toss the pea shoots in some orange juice and balsamic reduction just enough to coat the salad then add the diced tomatoes. 8. Add to plate. McKnight Place Assisted Living& Memory Care World-Class Meals and Recipes to Impress 03

Two-Way Chicken serves 4 1 Whole Chicken 1 Tablespoon Salad Oil 3 large Eggs, beaten 2 oz. Buttermilk SEASONED FLOUR 1/2 lb Flour 1/2 oz. Lemon Pepper 1 oz. Seasoning Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder MASHED POTATOES BROCCOLI PICKLED TOMATO 3 medium Potatoes 2 oz. Butter 5 oz. Milk 1 pinch Salt 1 pinch Pepper 1 pinch Nutmeg 1 head Broccoli 4 Cherry Tomatoes 2 oz. Vinegar 2 oz. Water 1 oz. Sugar 1. Remove legs and breast from the chicken body. 2. Cut the legs in half and marinade in the eggs and buttermilk. 3. Mix all the seasoned flour ingredients together. 4. Remove the chicken from the marinade and dredge in the flour. Place the chicken on parchment for 10 minutes before frying. 5. Deep fry at 350 f until internal temperature reaches 165 f. Remove from the fryer and keep warm. 6. Pan sear the chicken breast in salad oil until brown on the skin side (about 5 minutes.) Turn over and cook for 3 more minutes and then remove from the stove. 7. Finish cooking in the oven at 325 f for 15 minutes or when internal temperature reaches 165 f. MASHED POTATOES 1. Peel the potatoes and put in a pot of water. Bring to a boil, then reduce the heat and simmer until tender (about 40 minutes). 2. Heat the milk in a small pan and leave the butter at room temperature. BROCCOLI 3. Trim the broccoli into small florets. 4. Bring a pot of water to a boil, add the broccoli and cook until tender. 5. Remove from the water. Drain and keep warm. PICKLED TOMATO 1. Bring the vinegar, sugar, and water to a boil. Remove from the heat and leave to cool. 2. Using a knife, score an x on top of each tomato. Drop in the water for the broccoli and remove after 15 seconds when the skin becomes loose. Use a slotted spoon remove from the water and peel. 3. Put the tomatoes in the pickle mixture. 04 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

Pan-Roasted Duck serves 4 4 Duck Breasts 1 teaspoon Fresh Ginger 1 teaspoon Soy Sauce 1/4 Cup Orange Juice 1/8 teaspoon Chinese Five Spice 1 teaspoon Salad Oil 4 Duck Legs MARINADE 2 teaspoon Fresh Ginger 2 teaspoon Soy Sauce 1 Cup Orange Juice 1/4 teaspoon Chinese Five Spice 1 Cup Salad Oil 1/4 Cup Napa Cabbage 1 Tablespoon Green Onion 1 teaspoon Soy Sauce 1 Tablespoon Plum Sauce 1/8 teaspoon Fresh Ginger 12 Pot stickers Water as needed SUGAR SNAPS 1/2 lbs. Sugar Snaps 1 teaspoon Sesame Oil 1/8 teaspoon Sesame Seeds 1. Trim a little of the fat from the duck breasts. 2. Mix all the remaining ingredients together in a small bowl. 3. Add the duck breast and marinate for 1 hour in the refrigerator. 4. Remove the duck from the marinade and dry with a paper towel. 5. Heat the oil in a thick-bottomed skillet. 6. Sear the duck breast skin side down in the skillet for about 3 minutes. 7. Turn the breast over and cook for 3 minutes on the other side. 8. Strain the fat front the skillet and finish cooking in the oven at 350 f for 5 minutes, remove from the oven a cool on a plate for 5 minutes before slicing. POT STICKERS 1. Mix all the marinade ingredients together and place in a bowl. 2. Add the duck breast to the marinade. 3. Put the duck and marinade in an oven-ready dish. Cover and bake for 1-1 1/2 hours until the duck is tender. 4. Remove from the oven and cool slightly before pulling the meat from the bones. 5. Shred the duck meat. Add green onion, Napa cabbage, soy sauce, plum sauce, and fresh ginger. Mix well. 6. Lay out the pot stickers on the counter. Brush the pot sticker with a little water to moisten. 7. Place a teaspoon of filling in each one. Fold over and press to close. 8. Deep fry at 350 f for 5 minutes. SUGAR SNAPS 1. Bring a pot of water to a boil. 2. Toast the sesame seeds in a hot skillet for 10 seconds. 3. Put the sugar snaps in the boiling water and cook for 30 seconds. 4. Remove from the water and toss with the sesame seed oil and seeds. Keep warm for service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 05

Filet Mignon serves 4 4, 8 oz. filets Filet Mignon 1 teaspoon Salt 1 teaspoon Cracked Black Pepper 1 teaspoon Salad Oil TEMPURA MUSHROOM 4 large Portobello Mushrooms, sliced 1 Cup Flour 1 Tablespoon Corn Starch 1 1/2 Cups Seltzer Water 1 sprig Fresh Thyme Leaves 1. Preheat your grill or cast iron skillet. 2. Rub filets with a little salad oil. 3. Put the filets on your hot grill for 2 minutes. 4. After 2 minutes, turn at a 90 degree angle. 5. Turn the filet over and repeat the process on the other side. 6. Using a meat thermometer, cook the filet to your desired doneness. 7. Season with salt and pepper when removed from the grill. Note: Let the filet sit at room temperature for 30 minutes before cooking. 125 f - Rare 130 f - Medium Rare 135 f - Medium 140 f - Well TEMPURA MUSHROOM 1. Chill the seltzer water for 30 minutes. 2. Slice the Portobello mushroom into 5 slices. 3. Chop the thyme leaves. 4. Mix the flour, cornstarch, and seltzer water together. 5. Add in the chopped thyme leaves. 6. Dip the mushrooms in the batter and fry at 350 f for 4 minutes. continued on pg. 07 > 06 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

Filet Mignon cont. serves 4 BEARNAISE SAUCE 2 sticks 2 Unsalted Butter, cut into 1/2" cubes 3 Tablespoons Shallots, minced Kosher Salt Black Pepper, freshly ground 2 Tablespoons Champagne Vinegar or White Wine Vinegar 2 large Egg Yolks Juice of 1 Lemon 1 Tablespoon Fresh Tarragon, finely chopped AU GRATIN POTATOES 8 medium Russet Potatoes 1 qt. Heavy Cream 3 large Eggs 1 large Diced Onion 4 cloves Minced Garlic 1 Tablespoon Salt 1 Tablespoon Pepper 2 oz. Butter Fresh Nutmeg TOPPING 3 oz. Butter, melted 2 Cups Bread Crumbs 1/2 Cup Parmesan Cheese 1 Cup Fresh Parsley BEARNAISE SAUCE 1. Melt 1 Tablespoon butter in a small saucepan over medium heat. 2. Add shallots and a pinch of salt and pepper; stir to coat. 3. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent (about 5 minutes longer.) Transfer shallot reduction to a small bowl and let cool completely. 4. Meanwhile, fill a blender with hot water to warm it; set aside. 5. Melt remaining 1 Cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. 6. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 Tablespoon water in warm, dry blender. Puree mixture until smooth. 7. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. 8. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon. Season to taste with salt, pepper, and more lemon juice, if desired. Note: Do this ahead of time! Can be made 1 hour ahead. Cover and let stand at room temperature. AU GRATIN POTATOES 1. Cook the onion and the garlic in butter using a small skillet. 2. In a large bowl, mix the eggs and cream. Season with salt and pepper. 3. Peel the potatoes and slice thin. Add to the cream mixture to prevent from browning. Add the onion and garlic. Grate a little bit of fresh nutmeg on top. 4. Place the mixture in a 9x11'' casserole dish. 5. Cover with foil and bake for 40 minutes at 350 f. 6. Take out of the oven and remove foil. 7. Spread the topping mixture over the potato and bake for 10 more minutes. TOPPING Place topping ingredients in a food processor and blend for one minute. Set aside until it is time to spread over top of potato bake. Note: May be made a day in advance and reheated for service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 07

Shrimp Scampi with Spinach Pasta and Garlic Toast serves 4 6 Tablespoons Olive Oil 5 Garlic Cloves, chopped 2 Shallots, minced 16-20 Shrimp 1/2 cup White Wine 1/4 cup Vegetable Broth 1 Lemon Zest 1 Tablespoon Lemon Juice 1/4 cup Parsley 1/4 cup Chives 1 pinch Black Pepper Whole Lemon cut in wedges 8 slices 1/4 inch thick French Bread SPINACH PASTA 1 lb. Spinach, fresh 2 large Eggs 3 Cups Flour 1 pinch Salt 1 teaspoon Olive Oil 1 Cup Extra Flour 3 Tablespoon Olive Oil 1/4 Cup Parmesan Cheese 1/8 teaspoon Black Pepper 1. Heat a sauté pan. Add 3 Tablespoons of olive oil and half of the minced garlic. 2. In another pan, place 3 Tablespoons of the olive oil, the other half of the garlic, and shallots. Cook for 2 minutes and do not brown. 3. Add the shrimp to the pan, turning to cook on each side. 4. Add the white wine and vegetable broth. Cook for 3 minutes. 5. Place the French bread on a baking sheet, brush with the garlic, oil, and bake at 350 f for 5 minutes. Remove from oven. 6. Place the shrimp on a plate. Garnish with the garlic toast and lemon wedges. SPINACH PASTA 1. Bring a pot of water to a boil and blanch the spinach. 2. Blend the spinach with 1 egg and the olive oil. Blend into a paste. 3. Mix the paste with the other egg and add to the flour. 4. Dust your table top with a little of the extra flour. Knead well for about 8 minutes. 5. Run the pasta through a pasta roller to desired thickness. 6. Cut the pasta with a knife or with a pasta roller attachment. 7. Cook the pasta in a pot of boiling, salted water with a teaspoon of olive oil. Cook until done (about 3-5 minutes for fresh pasta.) 8. Drain and toss the pasta with the Parmesan cheese, pepper, and olive oil. 9. Twist around a large fork to shape. Note: The pasta may be rolled out by hand with a rolling pin or run through a pasta machine and attachments. Blanching = Quickly cooking in boiling hot water and cooling immediately in an ice bath. Then drain and squeeze dry. Ice bath = a container of ice and water 08 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

4 filets Trout Filets 4 large Eggs, beaten 2 Tablespoons Milk 1 Cup Almonds, slivered 1 teaspoon Lemon Pepper 1 lb. Breadcrumbs 1 Tablespoon Parsley 8 Tablespoons Butter, melted SAUCE 1 oz. Shallots, minced 3 oz. Butter 4 Tablespoon Almonds, sliced 1/4 cup White Wine 4 Tablespoon Lemon Juice 1 Tablespoon Parsley, chopped ROASTED NEW POTATOES 1/2 lb. New Potatoes 1 teaspoon Salt 1/2 teaspoon Pepper 1 sprig Rosemary 2 Tablespoon Olive Oil TOMATO CONFIT 2 Tomatoes 1 Shallot, minced 1 Garlic Clove, minced 1 Tablespoon Olive Oil 1 Tablespoon Sugar 4 seeds Fennel Seed 1 1/2 Teaspoon Red Wine Vinegar 3 oz. Tomato Juice 1 pinch Black Pepper Trout Almondine serves 4 1. Mix the egg with the heavy cream. 2. Season the filets with lemon pepper. 3. Mix the breadcrumbs, almonds, and parsley together. 4. Dip one side of the trout filet in the beaten egg liquid. 5. Dip the trout in the almond mixture. 6. Heat butter in a large skillet to melt. 7. Place trout in the pan almond side down. Cook until the nuts start to brown and then turn over. Remove from the pan. 8. Remove the oil from the pan. 9. Add 1 oz. of butter and shallots. Cook for 1 minute and deglaze with white wine and lemon juice. 10. Stir in the 2 oz. of butter and pour over the filet for service. ROASTED NEW POTATOES 1. Preheat oven to 350 f. 2. Wash and cut the potatoes in half. 3. Pull the leaves from the rosemary and chop. 4. In a bowl, toss the potatoes with half of the olive oil, salt, pepper, and half of the rosemary. 5. Bake the potatoes on a baking sheet for 15-20 minutes. 6. Remove from the oven and toss with the remaining olive oil and rosemary. TOMATO CONFIT 1. Bring a small pot of water to a boil. 2. Remove the core from the tomato and cut an x in the skin on the opposite end from the core. 3. Place in boiling water for 15-20 minutes until the skin begins to peel off. 4. Cool in some ice water, then remove the skin. 5. Remove the seeds and chop tomatoes into small pieces. 6. Sauté shallots, garlic, and fennel seeds in the olive oil until soft. 7. Add the vinegar and sugar. Bring to a boil, then add tomato juice. 8. Bring back to a boil, then add the chopped tomato. 9. Reduce heat and cook until thick. 10. Cool slightly and keep warm for table service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 09

Pan-Seared Halibut serves 4 4 filets Halibut Filet 1/2 teaspoon Salt 1 pinch Pepper 1 oz. Clarified Butter 1 oz. Olive Oil 1 sprig Thyme 1 Tablespoon Lemon Juice LEMON BUTTER 1 stick Butter, cut in cubes 1 Shallot, minced 2 Tablespoon White Wine 1 Tablespoon Lemon juice Zest of 1 lemon 1/8 teaspoon Dijon Mustard Salt to taste White Pepper to taste 1. Season the filet with salt and pepper. 2. Heat a skillet and add clarified butter. 3. Put the halibut in the hot skillet. Turn over after 2 minutes. 4. Cook on the other side for 2 more minutes. 5. Add olive oil, lemon juice, and thyme sprig to the pan. Remove from the heat and baste the fish with the olive oil and lemon in the pan (using a spoon.) 6. Remove the filet from the pan and place over the gnocchi. 7. Drizzle with the lemon and oil mixture from the pan. LEMON BUTTER 1. Mince the shallot fine. 2. In a small pot, melt 1 teaspoon of the butter and sauté the shallot. 3. Add the white wine and juice of the lemon, then add the mustard. 4. Bring to a boil, then turn to the lowest temperature setting. 5. Slowly whisk in the butter piece by piece. 6. Season with salt and pepper. 7. Add the lemon zest, then put in a gravy boat and keep warm for service. 10 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

12 Scallops 1 teaspoon Kosher Salt 1/2 teaspoon White Pepper 1/4 teaspoon Mustard Powder 1 Tablespoon Olive Oil Zest of 1 Lemon SAUTÉED SPINACH 1 Shallot, minced 1 Tablespoon Olive Oil 2 lb. Spinach 1 pinch Salt 1 pinch Pepper APPLE BUTTER 4 lbs. Apples 1 cup Sugar 2 teaspoon Cinnamon 1/4 teaspoon Clove, ground 1/8 teaspoon Ginger 1 pinch Salt 1 Cup Apple Cider 1 teaspoon Lemon Juice POLENTA WITH SUNDRIED TOMATOES 6 Cups Vegetable Stock 2 teaspoons Salt 1 3/4 Cups Yellow Cornmeal 3 Tablespoons Olive Oil 1 Cup Sun-dried Tomatoes 1 Tablespoon Salt 1/2 Tablespoon Pepper Sautéed Scallops serves 4 1. Heat a heavy-bottom skillet. 2. Season the scallops with salt, pepper, and mustard powder. 3. Remove the zest of 1 lemon with zester. 4. Put the scallops in the skillet but do not overcrowd; better to do in two batches. 5. After one side of the scallop has browned (about 2 minutes), turn over in the pan and repeat the process. After 2 minutes on the second side, remove from the pan immediately and place on a dish to keep warm. 6. Zest the lemon over the scallops and they are ready for service. SAUTÉED SPINACH 1. Warm oil in a skillet. Add shallot and cook for 1 minute. 2. Add the spinach and toss around in the skillet. 3. Once the spinach begins to wilt, remove from the heat. 4. Keep stirring until the heat from the pan cooks the spinach. 5. Season with salt and pepper. Keep warm for service. APPLE BUTTER 1. Core the apples and chop into small pieces. 2. Put all the ingredients in a small pot with a lid and bring to a boil. 3. Reduce the heat and cook for about 2 1/2-3 hours on the lowest temperature setting on your stove. Note: Put apples in food processor if you would like a finer puree. POLENTA WITH SUNDRIED TOMATOES 1. Bring the vegetable stock to a boil and add the salt. 2. Using a whisk, slowly add the cornmeal while whisking continuously. 3. Turn the heat down and continue cooking for 20 minutes, stirring continuously. 4. Meanwhile, chop the sundried tomatoes. 5. Add the olive oil, salt and pepper, and sundried tomatoes. 6. Put the polenta in 9 x 11'' pan to cool. When cooled, the polenta may be cut in desired shapes. Note: The polenta may be reheated by grilling or cooking in a sauté pan. Serve with salad of your choice. Shown with pickled beets and mandarin oranges, sprinkled with feta cheese and accompanied by mixed greens, all drizzled with balsamic vinaigrette. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 11

Salmon Strawberry Salad with Lemon Poppy Seed Dressing serves 4 4 4-5 oz Salmon Filets 2 Tablespoon Olive Oil 2 Tablespoon Dill Weed 1 teaspoon Black Pepper 1 Tablespoon Paprika 8 Cups Spinach 2 Cups Arugula 1 pint Strawberries 4 oz. Feta Cheese 2 oz. Pecans 2 oz. Red Onion, sliced POPPY SEED DRESSING 1 Tablespoon Honey 2 Tablespoon Lemon Juice 1/2 teaspoon Dijon Mustard 1 pinch Black Pepper 1/4 Cup Olive Oil 1 teaspoon Poppy Seeds 1. Preheat the oven to 350 f 2. Brush salmon filet with olive oil, top with paprika and dill weed. 3. Lay salmon on a baking sheet and bake for 10 minutes. 4. Remove the salmon from the oven and allow to slightly cool. 5. Slice strawberries and red onion. 6. Whisk mix the poppy seed dressing in a small bowl. 7. Mix the spinach and arugula greens together and divide between 4 large bowls and drizzle with the dressing. 8. Arrange the onion, strawberries, and pecans on the greens. 9. Add the salmon filet and sprinkle with the feta cheese. 12 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care

Flourless Chocolate Cake serves 12 11 oz. Dark Chocolate 2 oz. Cocoa Powder 6 large Eggs 9 oz. Sugar 1/3 Cup Water 1/2 lb. Butter 4 oz. Sugar 12 Ramekins 1 can Non-stick Spray MACERATED BERRIES 1 sprig Mint Leaves 2 oz. Raspberries 2 oz. Strawberries 2 oz. Blueberries 1 oz. Powdered Sugar Brandy to taste RASPBERRY SAUCE 1 lb. Frozen Raspberries 1/2 lb. Sugar 1 oz. Lemon Juice 1. Place half the sugar and water in pot and bring to a boil. 2. Add the butter and chocolate to the boiling sugar water. 3. Fold in the cocoa powder. 4. Whip the eggs with the other half of the sugar until peaks form. 5. Mix the chocolate mixture and the egg mixture together. 6. Portion the mixture in 12, 4 oz., sugared ramekins (see below). 7. Place the ramekins in water bath and bake at 350 f for 40 minutes. Note: 1 large cake may be baked in a 9-inch cake pan. SUGARED RAMEKIN 1. Spray the inside of the ramekin with the non-stick spray. 2. Coat the inside with sugar and swirl the sugar to distribute evenly. 3. Pour out the excess sugar. MACERATED BERRIES 4. Finely mince the mint leaves and place in a bowl. 5. Add the brandy and the powdered sugar. 6. Gently toss in the berries. RASPBERRY SAUCE 1. Place all ingredients in a stainless steel pot and bring to a boil. 2. Strain through a fine mesh strainer to remove all the seeds. 3. Cool before service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 13

McKnight Place is the premier Assisted Living & Memory Care community in the St. Louis area, providing active and supportive living for seniors who desire high standards and unsurpassed service. At McKnight Place, our residents are at the heart of everything we do. McKnight Place offers safety, security and the reliability of assisted living in a unique, home-like setting. We are known for exceptional quality, including our dining options and food prepared by our award-winning chef. In addition, our local owners have offices on-site and are always available to meet with residents and their families. To learn more about McKnight Place Assisted Living & Memory Care call 314-993-3333 to schedule your tour today.