L’Auberge de Sedona in Arizona and a Recipe for Apple Pie Cocktail
While L’Auberge is known for its resort and spa, it is also a destination for fine dining. Executive Chef Rochelle Daniel’s cuisine is highly regarded, innovative, and seasonally focused. Chef Rochelle is committed to sourcing from local and regional producers and farmers and she only uses sustainable seafood at L’Auberge Restaurant on Oak Creek. In addition, with four distinct seasons in Sedona, she is able to forage some ingredients on the property’s eleven acres.
We toured the grounds with Chef Rochelle to learn more about L’Auberge and the seasonal harvests. From February to April, they are able to grow strawberries. From May to July there are trees filled with apricots, plums, and nectarines. There are also wild blackberries, perfect for summertime desserts. Pear and apple trees bloom late summer and into early fall ushering in cooler weather and giving inspiration for the fall menu with indulgent dishes like Wrapped Pork Tenderloin with Apple Cider Demi, Cinnamon Parsnip Apple Puree, Whole Grain Mustard, Ham Hocks, and Tempura Fried Compressed Smoked Apples.
While the restaurant seats indoors during colder months, we highly recommend dining there in the warmer months to expereince a meal creekside. It is quite romantic to have dinner by Oak Creek under the stars. In fact, the entire property is very romantic. Our evening was delightful as we enjoyed dishes such as Alaskan Halibut with Butternut Squash Ravioli, Oyster Mushrooms, and Baby Greens with Tomato Nage. Chef Rochelle’s platings were like a work of art and the flavors of the dishes paired beautifully with the wine selections. Not to be missed, be sure to save room for one of the gorgeous desserts created by Pastry Chef Marla Florez.
Sunday Brunch at L’Auberge is a must. A number of local chefs and other people we spoke to take part in this weekly event. The gorgeous buffet and stunning food displays are the main attraction, but so is a beautiful afternoon spent dining by Oak Creek. Apparently, many hours pass by while enjoying the food, conversation, and several Mimosas on a Sunday afternoon at this hidden gem in Sedona.
Chef Rochelle has shared a recipe for a wintertime cocktail, Apple Pie Cocktail in a Jar. When in season, she can harvest apples from the trees on property to create this popular drink that is served at the resort. You can either use fresh apples or substitute apple cider for the recipe. Paired with a version of homemade spiced bourbon and a little Bailey’s Vanilla liqueur, this is a very tasty adult libation. 🙂
If your travels take you to Arizona in the coming months, I hope you will take a look at the articles we have written from our trip last September. We have one more recap article that will be published in the next few weeks. From Tucson to Sedona and the Grand Canyon, Arizona was a real surprise and one of the best culinary adventures we had last year. Depending on the type of vacation you are in search of (culinary, rejuvenation, or health and wellness), each property offers a unique experience in a very different environment.
Apple Pie Cocktail in a Jar
Executive Chef Rochelle Daniel offers two options for preparing this cocktail. If you have an abundance of apples, then you can make your own apple cider. Otherwise, use store-bought apple cider and reduce it. You will need 24 hours to make the spiced bourbon, so be sure to allow enough time to let the bourbon steep with the spices. You can make this ahead and keep in the refrigerator until serving time.
15 Fresh apples
3 sticks of cinnamon, divided
2 Clove bulbs, ground
1 allspice berry, ground
2 ounces Bailey’s Vanilla
8 ounces * Spiced Bourbon (recipe attached)
Core and slice apples into a large pot. Cover apples with water, add 2 cinnamon sticks and bring to a simmer for 2 hours, covered. When apples are soft, or fork tender, strain liquid and reserve for your apple cider. Discard cinnamon and apples. * Note – You can substitute 1 gallon of apple cider reduced by 3/4 to eliminate the process above.
Place 8 ounces of your favorite Bourbon into a jar with ground cloves, ground allspice, and cinnamon stick. Let steep for 24 hours and then pass through a strainer. Discard spices.
Combine spiced Bourbon, Bailey’s vanilla, and apple cider into a pitcher and mix with a wooden spoon. Pour into two 16 ounce Mason jars to store in fridge until ready to serve over ice with a lemon twist.
Executive Chef Rochelle Daniel
L’Auberge Restaurant on Oak Creek
L’Auberge de Sedona – Arizona
* These photographs are courtesy of L’Auberge de Sedona.
Disclosure – L’Auberge de Sedona provided a media package for our visit. I was not asked to write any articles about my stay and have in no way been compensated. The opinions expressed regarding our experience are my own.
This content is protected under International Copyright Laws. Bunkycooks provides this content to its readers for their personal use. No part (text or images) may be copied or reproduced, in whole or in part, without the express written permission of bunkycooks.com. All rights reserved.