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Chef Steven Anthony is a classically trained pastry chef and couture wedding cake designer who graduated at the top of his class from the prestigious French Culinary Institute. A former Broadway performer, Chef Steve brings passion and artistry to his creations. His love of performing and his ability to connect with people have also made Chef Steve a popular teacher. His love of teaching is almost matched by his love of baking.

Chef Steve lives in Denton, Maryland with his husband Rob Griffith and their two beagles, Flynn and Brie. Steve and Rob own and operate Turnbridge Point®, an upscale bed and breakfast and event venue. Read more about Chef Steve Konopelski.

“Any Neanderthal can grill meat, but a true artist bakes.”
– Chef Steve Konopelski

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Wine for Dessert Recipes Apple Cake Tatin, Poached Pears, and Tini Bellini Jello Shooters

Thank you to everyone today who attended the Wine for Dessert demo at Harvest Ridge.  Here are the recipes for the things we made today.  I hope you all had a great time and that you were inspired to make some desserts of your very own.


Apple Cake Tatin

Quote Bag Banter Shopper Hashtag Statement Magenta Tote 8 oz granulated sugar

3 oz water

3 oz unsalted butter

3 medium sized apples, suitable for cooking such as Gala, Fuji or Granny Smith – peeled, cored, and cut into 1/4 wide slices


Put water and sugar into a sauce pan and cook over medium heat until sugar is a light to medium amber caramel.  Lower heat and gradually add butter, whisking constantly until the butter is all incorporated and emulsified.  Remove from heat and pour into greased baking dish.  (you may also prepare the caramel in an oven safe sautee pan).  Arrange apple slices in pretty pattern and allow caramel to cool slightly.  Prepare your favorite pound cake recipe according to instructions.  Pour batter over caramel and apples. Bake according to recipe directions.  Cake is done when a cake tester inserted comes out clean.  Remove pan from oven and immediately invert onto plate or cake stand.  Allow to cool completely before cutting.

Meanwhile make butter sauce.  Place 1/2 Cup granulated sugar in sauce pan with just enough water to moisten the sugar.  Should be the consistency of wet sand.  Cook sugar until its a light amber caramel, the color of honey.  Slowly add 2 cups of Hard Apple Cider.  Bring to a boil and then reduce to a simmer.  Add another 1/2 Cup of granulated sugar.  Cook until liquid has reduced by half.  Lower heat and whisk in 3 oz (6 Tbsp) of unsalted butter until smooth and glossy.  Pour butter sauce over cake.  Devour!


Poaching Liquid

Place equal parts (by weight or volume) water, wine, and sugar into a large pot.  Bring to a boil and lower to barely simmering.  Add your fruit of choice.  Flavorings such as citrus peel or spices may be added.  Cook fruit until desired consistency.  Remove from heat.  Fruit will continue to cook as the liquid cools.  Store in an airtight container in fridge for up to 2 weeks.  Poaching liquid may be reused up to 3 times.  Poaching liquid can also be used as a flavored simple syrup for cocktails and drinks.  Enjoy


Wine Jello Shooters

Place 1 3/4 Cups water and 3/4 Cup sugar into a sauce pan.  Bring to a boil.  Mean while, place 1 cup of sparkling white wine in a bowl.  Sprinkle 2 envelopes of unflavored gelatin over the white wine.  Place 2 additional cups of wine in a 6 cup measuring cup.  Allow gelatin to bloom for 1 to 2 minutes.  Pour a small amount of the hot sugar water into the bowl with the gelatin, allowing gelatin to melt.  Pour gelatin mixture into the pan with the remaining hot sugar water.  Whisk gently to ensure all the gelatin has melted.  Pour mixture into measuring cup with remaining 2 cups of wine.  Stir gently to incorporate all together.  Pour gelatin into small shot glasses, champagne flutes, or serving vessel of choice along with diced canned peaches.  Allow gelatin to set in fridge for 24 hours to set completely.  Enjoy


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