In the Kitchen With Chef Lou from the Bar Harbor Inn 

Pumpkin Crème BruleeYields 6 ea. 4 oz. portions2 cups heavy cream1 tsp vanilla extract1/3 cup plus 1 teaspoon sugar10 egg yolks1/4 tsp cinnamon1/4 tsp allspice1/4 tsp ginger1 cup pumpkin pureeIn a small saucepan, bring heavy cream, vanilla, and half of the sugar to a boil and set aside. Whisk egg yolks with remaining sugar and very slowly whisk in cream. Add remaining ingredients and whisk to combine. Place ramekins in deep baking pan and divide mixture into ramekins. Place pan in oven and fill pan with water 1/4 of the way up each ramekin. Bake at 300° 15-20 minutes or until slightly firm in the center. Cool and refrigerate for 2-3 hours.*Chef’s Tip- Whenever a recipe directs you to mix egg or yolks with sugar, make sure all your ingredients are ready to be incorporated, if eggs and sugar sit together too long, the sugar will cook the eggs and the batter may curdle. When cooking crème brulee be careful not to overcook in the oven. Glaze the top of this crème brulee with brown sugar by using your broiler or a chef’s torch.Cinnamon Apricot GlazeMakes ¾ cupSoux Chef Kyle Tulloss Bar Harbor Inn2 Tbls. low sodium soy sauce1 Tbls. minced ginger2 (3 inch) cinnamon sticks2 cups smooth apricot nectarAdd all ingredients and reduce to ¾ cup. Strain off cinnamon sticks and brush over grilled salmon fillet.Brown Sugar Roasted Butternut Squash PureeMakes 4 servings2 medium sized butternut squash6-8 Tbls. melted butter¼ cup brown sugar1 tsp. black pepper 1 tsp. kosher salt-Pre heat oven to 400 degrees-Cut both squash in half lengthwise, and spoon out the seeds-Peel squash and cut into 1 ¼ to 1 ½ inch cubes, put on baking tray.-Add melted butter, brown sugar, salt and pepper together in small bowl, pour over squash. Toss until coated.-Roast for 45-50 minutes turning several times or until glaze begins to caramelize-Remove from oven and puree in a blender until smooth, serve hot.Rosemary Roasted Red PotatoesMakes 4 servings6 to 8 red potatoes cut into quarters1 Tbls. garlic infused olive oil1 Tbls. minced fresh rosemary leaves½ tsp. salt½ tsp. crushed black pepper-Pre heat oven to 400 degree-Combine all ingredients in a large bowl and toss to coat potatoes-Transfer to large baking sheet-Roast in oven for 30-35 minutes or until golden brown and tenderPan-Roasted Double-Cut Bone-In Pork Chops with Sweet Potato Rissotto, Flash-Sauteed Rainbow Swiss Chard and Apple Cider Truffle Honey JusServes 4Executive Chef-Louis KieferThe Bar Harbor Inn Oceanfront ResortFor Pork Chops-2 tablespoons canola oil4 double cut bone in pork chopsKosher salt and black pepper to taste1 cup apple cider2 tablespoons truffle honey¼ cup unsalted butterFor Rainbow Swiss Chard (mustard greens may be substituted)-1 tablespoon olive oil2 cups Swiss chard¼ cup balsamic vinegar1 tablespoon honeyKosher salt and black pepper to tasteFor the Sweet Potato Risotto-1 small sweet potato1 tablespoon unsalted butter2 cups chicken stock1 shallot chopped1 garlic clove, finely chopped1 teaspoon unsalted butter1 cup uncooked Arborio rice½ cup dry white wine½ cup heavy cream½ cup grated parmigiano-reggiano cheesePinch of nutmeg and cinnamonMaple syrup to statePan Roasted Pork Chops-Preheat oven to 400 degrees. Heat oil in cast iron skillet over high heat. Season the pork with salt and pepper. Sear for three minutes and turn pork chops over and place in oven. Roast for 15 to 20 minutes and remove to a platter and drain most of the drippings from the skillet. Add apple cider to the remaining drippings and deglaze pan, scraping the bottom and reducing by half. Whisk in truffle honey, remove from heat and add the butter gradually, to blend well. Adjust seasoning.Flash Sauteed Rainbow Swiss Chard-Heat olive oil in large saute pan over high heat: add the Swiss chard and sautee until wilted. Add the vinegar to deglaze and, add honey and season with salt and pepper. Toss to coat well.Sweet Potato Risotto-Bake sweet potato until soft and scoop away from skin when cool. Mash with 1 tablespoon butter. Bring chicken stock to a simmer and keep warm. In separate pan saute garlic and shallots in 1 tablespoon butter until transluscent, stir in rice, and saute briefly. Add the wine and cook until most of the wine is absorbed. Cover rice with chicken stock and cook until absorbed. Repeat process until chicken stock is gone and rice is tender. Stir in sweet potato and cream, cook on low heat briefly and season with maple syrup, nutmeg, cinnamon, and cheese. Serve hot.