recipes - Atlantis

RECIPES

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E N J OY Atlantis, Paradise Island is home to gourmet restaurants by several world-renowned chefs where the dining and entertainment experiences are as fabulously varied, exciting and multi-faceted as the resort itself.

Several chefs with noted celebrity clientele, and their own celebrity status, have chosen Atlantis as the location for their Caribbean outposts, creating fine-dining options through the entire destination. In addition to the restaurants helmed by celebrity chefs, Atlantis satisfies any connoisseur’s palate with its myriad of fine-dining establishments throughout the destination’s grounds. As a special thanks for being a part of our Atlantis family, we would like to share some of our favorite recipes with you this holiday season. From our kitchen, to yours. Enjoy!

ABLE OF CONTENTS

Appetizers Clams Casino ..................................................................................................................................................................................................... 7 Chilli, Lime and Vodka Marinated Oysters.......................................................................................................................... 8 Classic French Onion Soup ............................................................................................................................................................. 10 Spinach and Mandarin Salad with Mandarin Orange Vinaigrette ................................................... 12 Tuna Tartare ....................................................................................................................................................................................................... 14 Beef Carpaccio ............................................................................................................................................................................................ 16 Entrees Roasted Lobster with Oregano & Chilli ............................................................................................................................. 19 Pan Seared Grouper with Citrus Salad & Wasabi Mashed Potatoes ............................................ 20 Jerk Pork Tenderloin ..................................................................................................................................................................................... 22 Side Dishes Island Baked Macaroni ........................................................................................................................................................................ 25 Two Ways to Cook with Parsnips. ............................................................................................................................................... 26 Two Ways to Cook with Brussels Sprouts .......................................................................................................................... 28 Island-Slaw ........................................................................................................................................................................................................... 30 Mango Salsa .................................................................................................................................................................................................... 31 Desserts Chocolate Mango Rum Cake ...................................................................................................................................................... 33 Bahamian Benny Cake .......................................................................................................................................................................... 34 Pecan Pie .............................................................................................................................................................................................................. 35 Sour Cream Coffee Cake ................................................................................................................................................................... 36 Just for Kids Whole-Wheat Cheese and Tomato Pizza ....................................................................................................................... 39 Chicken Noodle “Alphabet” Soup ............................................................................................................................................ 40 Pumpkin Bundt Cake ................................................................................................................................................................................... 42 Cup Cake Central ........................................................................................................................................................................................ 44 "Better Than Your Mom's” Carrot Cake .................................................................................................................................. 46 Pumpkin Pie Parfait ......................................................................................................................................................................................... 47

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APPETIZERS

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Clams Casino Serves: 1

6 clams on the half shell 3 bacon slices, toasted and cut 2 tablespoons butter, unsalted 1 tablespoon shallots, chopped fine 2 tablespoons spring onions, chopped finely 2 tablespoons green pepper, chopped finely dash lemon juice Black pepper, freshly ground 1 tablespoon green pepper, chopped finely 1 tablespoon bread crumbs ½ lemon for garnish Arrange the clams on a bed of rock salt. Blend the bacon strips, butter, shallots, onions, green pepper, lemon juice and pepper together. Put the herbed butter on top of the clams and sprinkle with bread crumbs. Slide the clams under a hot broiler just long enough to brown the bacon and heat the clams through. Before serving, garnish with a half lemon. Recipe provided by: Sea Grapes

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Appetizers

Chili, Lime and Vodka Marinated Oysters Serves: 2-4

1 each lime juice 1 teaspoon finely chopped lime zest 1 ounce vodka ½ teaspoon finely chopped ginger 1 teaspoon Japanese mirin cooking wine 1 teaspoon white sugar ½ each bird’s eye chili finely chopped 2 dozen oysters

Place all ingredients in a jar, cover with lid and shake vigorously. Take teaspoon and drizzle small amount over each oyster just before serving. For a more intense flavor, spoon over oysters one hour before serving.

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Recipe provided by: Sea Fire

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Appetizers

Classic French Onion Soup Serves: 4-6

6 red and 6 vidalia onion, peeled and thinly sliced Olive oil ¼ tablespoon sugar 2 cloves garlic, minced 8 cups beef stock or chicken stock ½ cup dry white wine 1 bay leaf ¼ tablespoon dry thyme Salt and pepper 8 slices toasted French bread 1 ½ cups Swiss gruyere, grated 1 teaspoon grated parmesan cheese In a large sauce pot, sauté the onions in the olive oil on medium high heat until well browned, but not burned, for about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

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Recipe provided by: Bahamian Club

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf. To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowl or casserole dish. Cover with the toast and sprinkle the cheeses. Put into the oven for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned. Serve immediately.

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Appetizers

Spinach and Mandarin Salad with Mandarin Orange Vinaigrette Serves: 4 to 6 Mandarin orange, also known as tangerine, is a deliciously refreshing fruit high in fiber, vitamin A, vitamin C and thiamine. Great in fruit salads or on green salads or as a quick and portable food on the go!

Spinach and Mandarin Salad 5 to 6 cups fresh spinach leaves torn into bite sized pieces 2 Mandarin oranges, peeled and segmented ¼ cup almonds, slivered and lightly toasted 2 Eggs, hard-boiled and diced ½ cup green onions chopped Toss salad ingredients together. Pour over enough vinaigrette to coat salad, toss gently.

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Recipe provided by: Marketplace

Mandarin Orange Vinaigrette ¾ cups mandarin orange juice ¾ cups cider vinegar 2 tablespoons red wine vinegar 1 ½ tablespoons brown sugar 1 shallot clove, finely diced Pinch of salt 1 ½ cups olive oil Place mandarin orange juice, cider vinegar, red wine vinegar, brown sugar, shallots, and salt in a blender. Pulse to combine. While blender is running, slowly add olive oil through the top opening. Yields 3 cups.

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Appetizers

Tuna Tartare with Gaufrette Potatoes and Chive Oil Serves: 4

Tuna Tartare: 12 oz Tuna 2 tablespoon olive oil 2 tablespoon chives chopped 1 tablespoon Tabasco White pepper Salt Chop tuna by hand into small dice. Mix tuna in bowl with Tabasco, chives, white pepper, salt and olive oil.

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Recipe provided by: Café Martinique

Chive Oil: 1 bunch chives 1 cup grape seed oil Salt Puree in blender until smooth. Strain through chinois or coffee strainer. It should be bright green and clear.

To Serve: 30 pieces potato gaufrette (fried in clarified butter) ½³ bunch chives 3 tablespoons wasabi tobiko (horseradish flavored flying fish roe) Scoop 1 tablespoon of the tuna onto plate. Top with a gaufrette, add more tuna and top with another gaufrette. Drizzle plate with chive oil. Sprinkle with tobiko. Garnish plate with chive oil, one more gaufrette and chives. Repeat until you have multiple stacks and tuna is finished.

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Appetizers

Beef Carpaccio Serves: 3-4 Carpaccio 10 oz beef fillets, thick piece, centre cut Handful of arugula leaves 3 oz Parmesan or Grana Padano, shaved with a potato peeler Dressing: 1 egg yolk ½ cup olive oil 1 lemon, juiced ½ teaspoon Dijon mustard Put the beef in your freezer for 30 minutes to firm it up and make it easier to slice. Meanwhile, to make the dressing put the egg yolks in a blender or mini processor (or use a hand whisk) and add the olive oil in a steady stream season with lemon juice, mustard, salt and pepper and mix well. Take the beef out of the freezer. Using a very sharp large knife, cut slices as thinly as you can. Lay these on a plate and cover them with the clingfilm as you cut to stop them from coloring. If you put a layer of baking parchment or clingfilm between the layers you’ll easily be able to separate them later. To serve, plate the beef slices on a platter or individual plates, heap some arugula leaves in the middle and drizzle the dressing around the edge. Finish with parmesan shavings.

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ENTREES

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Roasted Lobster with Oregano & Chilli Serves: 1 Lobster 2 lbs Maine lobster ½ teaspoon dried oregano (dried in microwave) ½ teaspoon dried chilli flakes ¼ teaspoon maldon salt 2 tablespoons fresh lemon juice 2 tablespoons EVOO (arbequina)

Vinaigrette 1 teaspoon finger chilli (red) - brunoise 1 tablespoon fresh lemon juice 2 tablespoons EVOO ½ teaspoon salt Black pepper - finely ground

Combine vinaigrette ingredients and reserve in a squeeze bottle. In boiling water put whole lobster for 1 minute then shock in ice bath. Remove claws. In boiling water, cook large claws for 4 minutes, then at the 2 minute mark add small claws. Remove when the total of 4 minutes is up, shocking in an ice bath. With scissors, cut lobster in half with a knife, remove egg sac. Next cut claws in half reserving the shell that would provide more of a bowl to contain vinaigrette. Season the Lobster with the Oregano, Chilli Flakes and Salt. Drizzle with the Lemon and EVOO. Place in an oval copper pan and roast in the wood oven as close to the wood fire as possible. Roast for about 6 minutes, basting with the juices every few minutes. Remove from the oven and release the lobster from its shell. 19


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Entrees

Pan Seared Grouper with Citrus Salad & Wasabi Mashed Potatoes Serves: 2

Vinaigrette ½ cup olive oil 1 tbs. sherry vinegar 3 tbs. soy 1 pinch celery salt 1 pinch cayenne 4 drops Tabasco 2 tbs. boiling water

Citrus Salad Pommelo segments cut in ½³ Pink grapefruit segments cut in ½³ Orange segments cut in ½³ Blood orange segments halved Tangerine segments halved Lime segments halved Ginger fine julienne Pink peppercorns Cilantro chiffonade Lemon segments halved

Mix all Vinaigrette ingredients, except the water, in a blender and slowly drizzle in oil, add water at the end. Mix all ingredients per order with some vinaigrette and reserve. 20

Wasabi Mash 1 lb. Yukon gold potatoes 1 teaspoon Wasabi paste 3 tablespoons butter ¼ cup milk Cilantro puree Cook potatoes in salted water. When done dry in oven and pass through a tamis. Mix with butter and milk. Season with salt. Finish a la minute with wasabi and cilantro puree.

Pan Seared Grouper (2) 6 oz. Grouper portions Cracked black pepper Fleur de sel Pan fry grouper, sprinkle with cracked black pepper and fleur de sel. Spoon potatoes into center of bowl. Place grouper off the potatoes and spoon citrus vinaigrette around salmon and potatoes and a little over the top.


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Entrees

Jerk Pork Tenderloin Serves: 6 2 whole pork tenderloin, cut into 6 pieces Spice Blend ½ whole nutmeg 1 cinnamon stick 1 tablespoon coriander seeds ½ teaspoon whole cloves 6 pimento seeds (all spice) 2 teaspoons black peppercorns Puree 1 bunch scallions, chopped 1 large onion roughly chopped 1 goat pepper 10 sprigs thyme, leaves picked, discard stems 10 garlic cloves

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Toast the spice blend ingredients in a dry skillet and grind. In a blender or food processor, blend the puree ingredients. Combine the spice blend and puree mixtures in a bowl and stir in the finishing ingredients. Cut the pork tenderloin and season with salt. Spoon desired amount of jerk marinade over the pork. Marinade refrigerated overnight. Tap off marinade and towel dry, skewer the pork tenderloins and chargrill until cooked to your liking. Cut into portions (2 skewers per portion) and plate with Island Slaw and Mango Salsa.* *See Side Dishes section for Island Slaw and Mango Salsa recipes.

23 Recipe provided by: Marketplace

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SIDE DISHES

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Island Baked Macaroni Serves: 4 8 ounces macaroni - 1 box, cooked 3 cups grated yellow cheddar cheese 16 ounces evaporated milk 1 ½ cups milk 2 eggs ¼ cup butter Salt and pepper to taste

Preheat oven to 350° F. Cook macaroni according to directions on the box, rinse and drain. Slice up the butter and mix with macaroni. Shred the cheeses and stir into the macaroni. Mix the milks and the eggs. Pour the milk mixture into the macaroni, until you can see it but not completely covering the macaroni. Season with salt and pepper to taste. Pour into a greased baking dish. Cover with foil and bake 2 hours. Remove foil during last 15 minutes, allowing top to become golden brown.

Recipe provided by: Bimini Road

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Side Dishes

Two Ways to Cook with Parsnips The parsnip is a root vegetable related to the carrot. Parsnips are packed with vitamins and minerals, especially potassium, and are a great source of dietary fiber!

Parsnip Snacks Parsnip, peeled and thinly sliced into rings Extra virgin olive oil Lemon pepper Toss parsnips with oil and lemon pepper. Place in a single layer on baking sheet. Bake at 375° F, until lightly browned and crisp.

Roasted Parsnips with Honey and Ginger 2 tablespoons extra-virgin olive oil ¼ pounds parsnips, peeled and quartered, core removed 1 ½ tablespoons minced fresh ginger ¼ cup honey Salt and freshly ground pepper 26

Preheat oven to 325° F. Pour the olive oil into a 9 x 13-inch baking dish. Add the parsnips, honey, and ginger; season with salt and pepper and toss to coat. Bake for 40 minutes, until parsnips are tender and slightly caramelized. Serve right away!


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Side Dishes

Two Ways to Cook with Brussel Sprouts Brussel sprouts are a tasty winter veggie as well as an excellent source of folate (folic acid), potassium, and vitamin K. Be careful not to over-boil them as it can cause the release of glucosinolate sinigrin, which causes a sulfurous odor. Generally 6-8 minutes will do.

Bubble & Squeak Mashed potatoes Brussel sprouts, boiled, refreshed and finely shredded Flour Salt and freshly ground black pepper Vegetable oil

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Mix the sprouts with the mashed potatoes in a bowl and season to taste. Shape mixture into 8 round cakes. Spread flour onto a plate and coat each cake, tapping off any excess four. Heat oil in a large frying pan and shallow-fry each cake for 2 minutes on each side, turning carefully. Drain on kitchen paper and transfer to a baking sheet lined with greaseproof paper. Bake cakes at 350° F for 15 minutes until crisp. These old English potato cakes are great topped with a fried egg!

Brussel Sprouts with Blue Cheese Salt and freshly ground black pepper Brussels sprouts Blue cheese, chopped Flatleaf parsley, chopped Remove the brown ends of sprouts and pull off any yellow outer leaves; cut an “x” shape in the bottom of the stem before cooking. Boil the sprouts in salted boiling water for 6-8 minutes, or until tender. Drain well and return to pot. Add the blue cheese; season, to taste, with salt and pepper. Serve in a bowl with the chopped parsley.

Recipe provided by: Sea Grapes

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Island-Slaw Serves: 8 3 cups green and red cabbage, shredded 1 red pepper, julienned 2 scallions, thinly sliced ½ cup mint, cut chiffonade ½ cup coriander, cut chiffonade 1 teaspoon jalapeño chile pepper, finely chopped ¼ cup cup olive oil 2 tablespoons lime juice 2 tablespoons sugar Salt, to taste Freshly-ground black pepper, to taste Combine the first 6 ingredients in a bowl. In another bowl, mix the olive oil, lime juice and sugar until dissolved, then season with salt and pepper to taste. Pout over cabbage mixture.

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Mango Salsa Serves: 6 2 mangos, peeled, pitted and cut into ¼ cubes ¼ cup freshly squeezed lime juice 1 jalapeño, seeds, membranes, removed, minced ½ each red onion, finely diced ½ cup fresh cilantro leaves, lightly packed, coarsely chopped ¼ red bell pepper diced

Combine all the ingredients in a bowl and mix thoroughly with a fork. If possible, allow to sit at room temperature for two hours to allow flavors to blend.


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DESSERTS

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Chocolate Mango Rum Cake Serves: 4 1 fresh egg ½ cup granulated sugar 3 ½ tablespoons oil ½³ cup full fat milk ¼ cup sour cream 1/3 cup cocoa powder ¾ cup all-purpose flour ½ teaspoon baking soda

Rum Syrup ½ cup water ½ cup granulated sugar 4 tablespoons dark rum

Combine all wet ingredients together using hand whisk. Add sifted dry ingredients slowly while combining, until smooth and lump free. Pour into greased individual bundt molds ¾ full. Bake at 340° F until firm and when tested with skewer, comes out clean. While still warm, pour ¼ cup of rum syrup into each cake and allow to cool in mold before unmolding. Peel and cut fresh mangos into ½³ inch cubes and fill inside of Bundt cake and serve with coconut sauce and tamarind syrup or fresh passion fruit and garnish with freshly picked mint.


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Bahamian Benny Cake Serves: 12 1 lb. benny seeds (can substitute with sesame seeds, but the flavour will not be as nutty as the benny) 1 lb. granulated sugar 2 cups. water In a roasting pan, evenly spread the Benny and toast in an oven at a temperature of 300° F, until golden. At this stage, the Benny will separate from the husk. In a sauce pan over medium heat, add the water and sugar and when the liquid starts to simmer, turn flames on low and continually stir with a wooden spoon. In addition, with a wet pastry brush , periodically brush the sides of the sauce pan where the sugar sticks. Add the Benny seeds and consistently stir until the mixture is at a thick syrup consistency. Then pour this liquid into a lightly greased small sheet pan, and allow to cool and become firm . Cut and serve. NOTE: A chilled Bahamian Kalik is the perfect compliment to this dish.

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Pecan Pie 2 Pies 6 eggs each 3 cups sugar, granulated 1 ½ teaspoons salt ½ cup butter 3 ¾ cups corn syrup, dark 2 cups pecan halves 2 each vanilla beans 2 each 9 inch pie crust Beat the eggs with the sugar and salt until foamy. Add the butter and stir in the corn syrup gradually. Fold the pecan halves into the mixture and add the vanilla. Pour the mixture into prepared pie shells and bake at 350° F for about 40-50 minutes or until the filling is set.


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Sour Cream Coffee Cake

One 8" Square Cake

1 cup flour, all-purpose 1 ½ teaspoons baking soda 1 teaspoon baking powder 1 teaspoon vanilla 1 cup sour cream ½ cup butter ¾ cup sugar 2 eggs Topping ½ cup sugar ½8 cup walnuts 1 teaspoon cinnamon ¼ cup raisins 1 tablespoons butter, melted 36

Desserts Sift flour, baking soda and baking powder together. Blend vanilla and sour cream together. Cream butter and sugar, then beat in eggs, one at a time. To this mixture, add flour alternately with sour cream, mixing well after each addition. Combine all topping ingredients and mix well. Pour ½ the batter into a well greased 8 inch square pan. Sprinkle the topping evenly over the batter. Cover with remaining batter, then remainder of topping. Bake in a 350° F oven for 45 minutes. Cool on rack for 10 minutes before slicing. Dust with confectioners sugar if desired.

NOTE: American coffee cakes do not necessarily contain coffee. The term generally refers to either yeast raised or chemically leavened sweet cakes to accompany coffee, and are generally served at breakfast.

Recipe provided by: Sea Grapes

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JUST FOR KIDS

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Whole-Wheat Cheese And Tomato Pizza Makes 2 x 6 Inch Rounds ¾ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon yeast ¼ teaspoon oil 4 tablespoons water 2 tablespoons pizza sauce ¼ cup grated cheddar cheese

Equipment: Mixing bowl Baking tray Parchment paper Grater

Place flour, salt, yeast, oil and water into a mixing bowl and mix until dough comes together. Turn out onto floured table and knead for 5 minutes until dough becomes stretchy. Leave dough to double in size. Cut dough into 2 pieces and roll into 4” circles using rolling pin. Using the backs of your hands finsh stretching to 6” round or “Toss da Pizza” until the size needed. Place on baking tray line with parchment and then spread 1 tablespoon of pizza sauce evenly over each one. Sprinkle lightly with the freshly grated cheese and leave for 10 minutes to allow the pizza crust to start rising. Bake at 350° F for 10 minutes or until golden brown underneath. Recipe provided by: Atlantis Kids Adventures

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Serves: 4

Chicken Noodle “Alphabet” Soup Serves: 4 Soup: 1 tablespoon oil ¼ each large white onion 1 large chicken breast, skin and fat off 4 cups water 1 cube chicken bouillon 1 cup peeled potatoes 1 cup peeled celery 1 large peeled carrots 1 batch homemade noodles Equipment: Large pot Wooden spoons Cutting board Knife Alphabet cutters Mixing bowl Rolling pin Pizza wheel

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Place oil in large pot on high heat. Add onion cut into ½ inch cubes and sweat down until transparent. Add raw chicken cut into ½ inch cubes and cook until meat has turned white. Add water and chicken bouillon and bring to a boil.

Just for Kids

While this is cooking slice potatoes, celery and carrots ¼ inch thick and using small alphabet cutters push out letters using the vegetables. Add these to boiling pot and reduce heat to simmer for 20 minutes. Make noodles as below recipe or add bought noodles and cook inside broth until tender and serve.

Homemade Noodles 1 egg ½ teaspoon salt 2 tablespoon water flour Mix eggs, salt and water together until combined. Add flour gradually while mixing with a spoon until dough is stiff. Roll out on a pasta machine or on a floured table and cut (NOTE: Pizza cutter works well for this.) into ¼” to ½” strips. Separate and let dry at least 2 hours then add to soup.

Recipe provided by: Atlantis Kids Adventures

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Pumpkin Bundt Cake Serves: Pumpkin cake ½ cup granulated sugar Cup vegetable oil 1 egg ¼ cup water ¼ teaspoon vanilla extract ¼ teaspoon salt ½ cup all-purpose flour 1 pinch cinnamon 1 pinch nutmeg ½ teaspoon baking soda ½ teaspoon baking powder ½ cup pumpkin puree Equipment: Measurings cup/ spoons Hand whisk Mixing bowls Wooden spoons Baking molds 42

Just For Kids Mix sugar, oil, egg, pumpkin puree and vanilla together with a whisk. Add sieved flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Grease baking molds well and fill ¾ full. Bake at 330° F in oven for 20-25 minutes or until golden brown. When cooked and cooled, drizzle with frosting below and serve.

Cream Cheese Frosting ¼ cup butter ½ cup powdered sugar ¼ cup cream cheese ½ each orange zest and juice 1 teaspoon ginger Mix cream, butter and sugar together. Add cream cheese, ginger, orange juice and zest and mix until all combined.


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Cup Cake Central Makes 2-3 Cupcakes, each Meringue Buttercream 2 each egg whites 1/2 cup granulated sugar ¾ cup soft butter ¼ teaspoon vanilla extract

Equipment: Measuring cups Measuring spoons Mixer with whisk Piping bags Star tips

Place egg whites in a mixer with a whisk attachment. Start on medium speed for 2 minutes and then increase to maximum until egg whites are stiff. Reduce speed to slow and add sugar 1 tablespoon at a time until all incorporated and meringue has a sheen to it. Increase the speed to medium adding a small amount of soft butter at a time allowing each piece to be combined first. Once all combined add Vanilla and mix in and then increase speed to high.

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Just For Kids Mix until mixture becomes smooth and light and fluffy and white in color. Use immediately. Color the buttercream as desired or if available, spray cupcakes afterwards.

SPONGE CAKES- Makes 2-3 Cupcakes ½ cup milk ¼ cup shortening ½ teaspoon vanilla extract ½ cup granulated sugar ½ cup all purpose flour 1 ½ teaspoon baking powder Place all ingredients except eggs into mixer with whisk attachment and mix until combined. Add eggs and mix on slow speed until combined and then turn on maximum speed for 5 minutes. Pour into cup cake molds ¾ full and bake at 350° F until golden brown.

NOTE: For Chocolate Sponge, remove 2 tablespoons of flour and replace with 2 tablespoons cocoa powder and 2 tablespoons of milk.


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“Better Than Your Mom’s” Carrot Cake Makes 4 Cupcakes ¼ cup granulated sugar ¼ cup vegetable oil 1 egg ¼ teaspoon vanilla extract 5 tablespoons all-purpose flour 2 pinches cinnamon ¼ teaspoon baking soda ¼ cup grated carrots ¼ cup flaked coconut 1 tablespoon crushed pineapple

Cream Cheese Frosting ¼ cup butter ½ cup powdered sugar ¼ cup cream cheese 1 orange, zest and Juice

Mix sugar, oil, egg and vanilla together with a whisk. Add sieved flour, cinnamon, baking soda, salt, carrots, coconut and pineapple. Grease baking molds well and fill ¾ full. Bake at 340° F in oven for 20-25 minutes or until golden brown. When cooked and cooled drizzle with frosting and serve. For Frosting: Cream butter and sugar together. Add cream cheese, orange juice and zest and mix until all combined. 46


Pumpkin Pie Parfait Serves: 3 7 ginger snaps, or graham crackers, crushed 2 tablespoons butter, melted 1 cup confectioners sugar ¼ cup pumpkin puree 1 cup cold heavy cream ¼ cup White chocolate chips Pinch of nutmeg Whip cream

Equipment: Measuring cup and spoons Small bowls Microvable bowl or cup Bar or hand blender Hand whisk Tenderizer

Place snaps or crackers into a re-sealable plastic bag and crush into fine crumbs with tenderizer or a heavy pan. Mix with melted butter. Place sugar, pumpkin, and nutmeg in blender, and pulse until smoothed. Melt chocolate chips in a microwavable container and microwave about 1 minute, stir after 30 seconds. Add melted chocolate to pumpkin mixture, pulse until combined, and then transfer to large bowl. Whisk heavy cream until firm. (consistency of whip cream). Lightly mix heavy cream and pumpkin mix together until combined. In glass of choice, place about 1 tablespoon of cookie crumb mix at bottom, then add pumpkin mix and top with whip cream. Recipe provided by: Atlantis Kids Adventures

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Thank you for being a part of our Atlantis Family. We look forward to seeing you again soon!

THANKS