GOLDEN VALLEY, Minn. — The Lynhall in the Lyn-Lake neighborhood of Minneapolis is adding dinner back to its menu after putting it on the back burner during the pandemic.
The new dinner options feature an entirely new European-inspired menu just in time for the holidays.
Executive Chef, Natalie Allesee, joined KARE 11 News Saturday to share more about the new menu.
Recipe: Squash Latkes
Ingredients:
1 Spaghetti Squash
1/3 cup all purpose flour
1 whole egg
1 tsp minced parsley
1 tsp minced chive
¼ tsp salt
Grapeseed or sunflower oil
salt to finish
Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle oil over flesh side of spaghetti squash and sprinkle salt evenly. Place the flesh sides of the squash on a pan and roast in the oven at 350 degrees for 25 minutes, or until soft throughout.
Allow squash to cool, and with a fork scrape out meat of the squash. It should resemble spaghetti/shredded potatoes. Place strings of squash into a medium mixing bowl and add remaining ingredients, making sure to fully incorporate everything.
Place a cast iron or nonstick pan on medium heat, and add just enough oil to coat the bottom of the pan. While pan is heating up make small ¼ cup patties of spaghetti squash mixture. Gently place patties into pan and allow to caramelize on each side before removing. Once removed from pan, place patties of squash onto a paper towel and allow to cool.
Huckleberry Sauce (substitute with any red berry)
2 cups frozen huckleberries
¼ cup cider vinegar (can substitute red wine vinegar)
¼ cup sugar
Place all ingredients into a small, nonreactive pot and allow to cook until berries have broken down and become a jam like consistency. Be sure to stir frequently.
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