Firekeepers chefs share their recipes

Dining room at Firekeepers Casino and Resort
Dining at Firekeepers Casino and Resort

BATTLE CREEK, Mich. (WOOD) When it comes to entertaining family during the holidays, or any time, there’s nothing like taking a trip to Firekeepers Casino and Hotel. A big draw while you’re there is the food and drinks! Sous Chef Jerramiah Chabitch and Mixologist Kyle Cummins share some of their special recipes.

Rack of Lamb with Herbed Stuffing

Lamb with Herbed Stuffing

Ingredients

  • 1 cup flat leaf parsley
  • ½ cup fresh rosemary
  • 2 Tbsp. minced garlic
  • 8 anchovy filets
  • ½ cup fresh bread crumbs
  • ½ cup pine nuts
  • ½ cup green olives
  • ½ cup fresh lemon juice
  • Zest of 2 lemons
  • Sea salt to taste
  • Fresh ground pepper to taste
  • 1 rack of lamb

Directions

  1. Combine all ingredients in a food processor. Pulse until you have a coarse consistency.
  2. Cut a slit in the end of the rack, pushing the blade all the way to the other end without going through.
  3. Stuff the rack full with stuffing.
  4. Sear the rack in olive oil until browned
  5. Finish cooking in a 425 degree oven until an internal temperature of 125 degrees is reached, or until desired internal temperature is reached.
  6. Serve warm

Caramelized Root Vegetable Medley

Ingredients

  • 1 cup sweet potato
  • 1 cup rutabaga
  • 1 cup parsnips
  • ¼ cup granulated sugar
  • 2 tsp. kosher salt
  • 1 Tbsp. butter

Directions

  1. Dice all vegetables to a quarter inch dice
  2. Melt butter in a sauté pan
  3. Toss diced vegetables in sugar and salt
  4. Sauté seasoned vegetables in melted butter until soft
  5. Serve warm

Horchata

Ingredients

  • 1 1/4 cups long-grain white rice
  • 2 (1/2 inch) cinnamon sticks
  • 1 cup blanched, sliced almonds, toasted and cooled
  • 4 cups water
  • 1/2 cup granulated sugar
  • 1 (2 inch long) lime zest strip, removed with a vegetable peeler
  • 1 Tbsp. freshly squeezed lime juice

Directions

  1. Pulverize the rice and cinnamon in a spice grinder in batches until the mixture resembles a fine powder. Place in a two quart container with a tight-fitting lid. Pulverize the almonds in the spice grinder until finely ground, but not a paste. Add the almond powder to the rice-cinnamon mixture, pour in the water, and stir to combine. Cover and let sit at room temperature for 12 hours.
  2. Add the sugar and zest to the mixture and, using a blender, blend in batches on high until smooth. Pour the mixture through a fine-mesh strainer placed over a bowl. Using a rubber spatula, press on the solids to extract all of the liquid, then discard the solids.
  3. Stir the lime juice into the horchata, then transfer the beverage to a pitcher and chill in the refrigerator. Serve over ice.

La Petite Lebowski

Horchata by Firekeepers Casino

Ingredients

  • 1 ½  oz. Tito’s Vodka
  • ¾ oz. Salted Caramel Kahlua
  • 3 oz. Horchata

Directions

Fill a mixing glass with ice. Add all ingredients and shake thoroughly. Strain into a wine goblet or highball glass over fresh ice. Grate nutmeg over the cocktail and serve. Garnish with lime peel (optional).

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