A Peak Into The Coach House’s Kitchen

Article Abbey McMahon | Photography Provided

If you haven’t been to The Coach House in Hamilton, wait no longer. Recently named one of the Top 10 Diners’ Choice Winners on Open Table, The Coach House’s acclaimed Executive Chef Jared Whalen utilizes seasonal, locally-sourced fair and contemporary flavors to appeal to a variety of palates. Reserve your seat at The Coach House and then test your skills at home with these recipes straight from Executive Chef Whalen’s kitchen. These sweet and savory dishes are sure to brighten your holiday table.

Holiday Apple Salad

House dressing:

½ cup vinegar

1 tbsp. Dijon mustard

4 cups olive oil

Parsley, chopped

Directions:

1. Mix vinegar, mustard and parsley in a blender.
2. Drizzle oil in while mixing.
3. Add salt and pepper.

Salad:

4 apples diced small

2 oz. toasted chopped pecans

3 oz. bacon crumbles

3.5 oz. bleu cheese

2 cups red grapes, halved

Directions:

1. Mix all ingredients with house dressing.
2. Fill a ring mold with mix and top with 5.5 oz. arugula.

Pan-Seared Salmon

Garnish:

1 head of cauliflower

2 leeks

4 cups wild rice

Directions:

1. Cover wild rice with water, salt and bring to 
boil; reduce temperature and simmer 35 minutes.
2. Break cauliflower into florets; take ¾ and 
toss with olive oil, salt and pepper.
3. Roast florets at 400 degrees for about 15 minutes.
4. Halve leeks and slice into moon shapes; 
wash them and spin dry.
5. Sautee leeks until translucent and combine 
with cauliflower atop cooked rice.
6. Boil the other ¼ of cauliflower until soft; 
blend with salt and pepper.

Sauce:

Bottle of red cooking wine

2 cups port wine

Directions:

1. Combine port and wine and reduce to 
syrup consistency; set aside and let cool.

Protein:

Four 6 oz. pieces of salmon

Cooking oil

Salt and pepper

Directions:

1. Lightly oil salmon and season with salt and 
pepper.
2. Sear until golden brown on one side, flip and 
cook four minutes (until golden on the other side).
3. Top rice, leek and cauliflower mix with salmon.
4. Layer the blended cauliflower puree on the 
salmon.
5. Drizzle with wine/port mix.

Cranberry Apple Bread Pudding

Ingredients:

1 bag white bread, chopped

½ qt. heavy cream

½ qt. milk

3 eggs

½ cup sugar

¼ cup brown sugar

2 tbsp. vanilla

Directions:

1. Set bread out and stale for one day.
2. Mix all wet ingredients and pour over chopped bread.
3. Allow to sit for 15 minutes to absorb and break down bread.
4. Pour mixture into sprayed 2” hotel pan; cover with foil.
5. Bake at 350 degrees for 30-40 minutes or until set and thermometer 
reaches 160.

Sauce:

3 cups cranberries

1 apple, diced

1 cup water

¼ cup sugar

Directions:

1. Sautee the cranberries and apples together with butter until soft; add 
water and sugar.
2. Simmer all ingredients until gooey.
3. Spoon over bread and top with finely sliced apple.