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Cook Like Chef Klaus

Now you can enjoy two of the Ginkgo Restaurant's signature dishes in your own home, thanks to Chef Klaus. Share pictures of how your Roasted Butternut Squash Soup, Chicken Cordon Bleu, and Dijon Mustard Spaetzle turned out on our Facebook page.
Roasted Butternut Squash Soup
5 lbs.  Peeled and Diced Butternut Squash
½ lb. Peeled & Diced White Onions
1 lb. Peeled & Chopped Carrots
½ lb. Brown Sugar
½ lb. Butter, diced
1 T Nutmeg, ground
Salt & Pepper
½ cup Maple Syrup
1 gal Water
(May add cream, not required)
In a preheated oven set at 375, place the peeled and chopped vegetables in a roasting pan and toss with brown sugar and diced butter. Fill pan ½ way with water and roast for about 45 minutes or until all vegetables are tender with light color.  Transfer into large enough stock pot and just cover ingredients with water. Simmer soup for 20 minutes and puree smooth. Season to taste.
Chicken Cordon Bleu
4 ea. 6 oz. Boneless Skinless Chicken Breasts
4 ea. Thin sliced smoked Ham
4 ea. Swiss cheese slices
2 cups Egg wash (blended eggs with water)
2 cups Flour
2 cups Bread Crumbs
Salt & Pepper
4 cups Clarified butter or cooking oil
On a flat surface and/or cutting board, place chicken breasts “skin” side down. Cover with plastic wrap and pound thin. Season with salt & pepper. Place 1 slice of ham and cheese in center of breasts and fold in half.  Using the three step breading process, coat chicken in seasoned flour, then egg wash and lastly, completely coated in bread crumbs. Set breaded chicken aside and cool until ready to pan-fry.
Using a large saute pan, heat clarified butter or cooking oil. Place breaded chicken inside and fry until lightly golden on both sides. Remove and finish baking in oven until chicken is well done, about 8 minutes.
Dijon Mustard Spaetzle
2lbs. All Purpose Flour
1½ cup Heavy Cream
4 cups Eggs, blended
3 T Whole Grained Mustard
2 tsp Nutmeg, ground
1T Salt & Pepper
In a mixing bowl, combine flour, eggs, cream, mustard and seasonings.  Using your hand, mix ingredients thoroughly by folding the batter over and over again. When well blended, cover with plastic and let rest for 20 minutes. Heat a large pot of salted water to boiling.  Using a spaetzle press, spoon batter into cavity and in three squeezes, press noodles into salted water. By dipping the press into the water after each strand, it allows the noodles to fall away.  When spaetzle float to top and water begins to boil again, remove with slotted spoon and set aside or cool immediately in ice water.
Best served either immediately or when cooled, pan fried in butter.