"Recipes from the Chef's Kitchen"
36205 Snake Hill Road
Middleburg, VA 20117
William Walden - Executive Chef
1) 1 loaf of Brioche or other Baked
Bread (crust removed and brushed with Butter)
2) 8 farm fresh Eggs
3) 2 cups of Milk
4) 2 cups of Heavy Cream
5) 1 tbs. of pure Vanilla Extract
6) The peel of one Orange and oneLlemon
7) 2 cups of Sugar
8) 1 cup of brandied Cherries (Optional)
1) Cube the bread and toast
slightly in an oven set at 325-degree for about 5 minutes.
2) Meanwhile, prepare the custard by scalding the milk and cream
with the peels. Emulsify the eggs with the sugar
for about 5 minutes, either by
hand or with a mixer at high speed, until thick ribbons form.
3) Slowly incorporate the mixture together and pour over the
bread to soak entirely. Arrange in your favorite ramekins
4) Bake at 325-degrees for about 45 minutes, or until just set.
(Check with a toothpick.) Let cool and portion when ready.
5) Serve the pudding with Hard Sauce. Whipped Butter and
Brandy according to taste with confectioner's sugar.
Rack of Lamb
1) 1 or 2 French cut Lamb Racks,
preferably organic or Colorado (about 28 oz. each)
2) Herbed Bread Crumbs (for crust) seasoned with Garlic,
Herbs de Provence and Olive Oil (See below.)
3) I always use 1/2 cup of the Chapelure for two Racks of
4) Lamb Jus or rich Veal Stock seasoned with Tarragon and
Currant Jelly about 1/2 cup
5) Freshly prepared seasonal Vegetables according to your
6) Mint or Rosemary for garnish
7) Hint: Serve beautifully over a bed of Creamy Polenta
with Swiss Chard and bacon! Yummmmmmm!!
1) Season the lamb racks with sea
salt and pepper on both sides. (Use about 1 tablespoon for each.)
2) Rub in thyme leaves and black pepper: 1/2 tablespoons of each
3) Brush the racks with a little
extra virgin olive oil.
4) Sear in a hot skillet, loin side down, until nicely browned.
Brush with the Coleman's Mustard and then coat the rack(s)
generously with the bread crumb mixture (Chapelure).
5) Roast at 450-degrees for about 8 minutess for medium rare.
Let the rack rest for about 4 minutes until carving.
(I prefer to use 26-28 oz. racks as there is
a larger eye and tend to be more flavorful, especially domestic lamb
6) Serve with a little seasoned jus to taste.
7) Arrange beautifully and enjoy! Bon Appetit!
The Herbed Bread
1) The Bread Crumbs
3) Herbs de Provence
4) Olive Oil
5) Salt to taste
6) Cracked Pepper to taste
7) Coleman's Mustard
8) White Wine of choice
1) First add about 1/3 cup
of good extra virgin olive oil to your skillet, and add a mince of 6
cloves of garlic. Cook until
fragrant and remove at once!
2) Add the oil to the bread crumbs and mix by hand or
with a wooden spoon. Season to taste with 1 tablespoon of
herbs de Provence. (Found in
the gourmet section of your favorite grocery store.)
3) Lastly, add a little salt and freshly cracked
pepper to the crumbs.
4) Use Coleman's Mustard whisked with white wine - just
enough to make a smooth consistency.
Warm Apple and Roquefort Tart
1) 2 Apples - peeled, cored and
2) Sugar, as needed for caramelization, about 1/4 cup
3) 1 tbs. Butter
4) 1 tbs. Cinnamon Sugar - according to taste
5) French Roquefort Cheese only!!
6) Puff PastrySsheet + Egg Wash (an Egg whisked with a
little Water for brushing the Pastry)
7) Grapes for garnish (optional)
1) Prepare apples carefully and caramelize in a
skillet that has only sugar added to the pan to make an amber caramel.
Do not burn! Add the butter and
then the apples. Cook until just tender: Reserve the apples and set
2) Cut the puff pastry into rounds and prick with a fork and
brush with a little egg wash. Bake the pastry rounds for about
15 minutes in a preheated
350-degree oven until cooked thoroughly. Let cool.
3) Slice or "fan out" the apples to cover the pastry. Crumble
the Roquefort and put on top of the apples and pastry to
form a little “pizza.”
4) Bake for 5 minutes in a 350-degree oven.
5) Garnish with seedless grapes and enjoy! Bon
Top Left...In the Studio Kitchen with Lindsey Gustin (Left) & William Walden (Right)
Top Center...Lindsey outside the entrance to the Goodstone Inn & Restaurant
Top Right...The Dining Room inside the Goodstone Inn
Bottom Left...the Reception Room inside the Goodstone Inn
Bottom Center...Scallops served at the Goodstone Restaurant
Bottom Right...Souffle served at the Goodstone Restaurant