Every season, Hotel Bethlehem chefs plan a new menu based on seasonal ingredients and appetites. 

Our Sunrise kitchen was delighted to host the hotel’s Executive Chef Rodney Rivera, and Banquet Manager and Pastry Chef Jenny Kozuch, who shared some perfect fall comfort food that everyone will love.

Give these recipes a try in your fall kitchen!

Lobster Mac & Cheese 

Bechamel

1 qt heavy cream

½ cup cornstarch

1Cup of water

Salt & pepper

½ mascarpone

½ cup gruyere cheese shredded

½ cup sharp cheddar cheese shredded

½ cup grated parmesan

In a small pot add the heavy cream and bring to boil. In a small bowl mix the corn starch and 1 cup water add it to the simmering cream cook for 3 minutes then turn off heat. Then add mascarpone, sharp cheddar, gruyere cheese and grated parmesan add salt and pepper. Keep warm

Cavatappi

1qt cavatappi pasta

2 qt water

Tbs olive oil

1 bay leaf

Bring water to boil with olive oil and bay leaf. When boiling add pasta and cook until al dente.

Lobster

3 oz pull lobster meat cooked and cut into small pieces

Assembly

1 T butter

Panko bread crumb

Chopped Parsley

In a small pan add the butter bring to simmer then add the lobster and parsley. Cook until just warm

In a medium size pan add the 1 ½ cups bechamel sauce bring to simmer add 1 cup cavatappi, toss the cream. Note, the pasta should look creamy, you may need to adjust consistency with more sauce.

Put pasta in a heat proof dish, top with Panko and put into a preheated oven at 425 degree for 4 minutes or until brown. Then top with the lobster butter mixture.

PUMPKIN ROLL

Yield: 1 cake roll, 8-10 servings

CAKE:

¾ cup AP flour

1 tsp baking soda

½ tsp salt

½ tsp pumpkin pie spice

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

FILLING:

12 oz. cream cheese, softened

1 TB unsalted butter, melted

½ tsp salt

1 ¼ cups confectioner’s sugar, plus extra for dusting

1 tsp vanilla extract

DIRECTIONS:

1) Preheat oven to 350 degrees F. Line a half sheet jelly roll pan with parchment, and spray with cooking spray. I like to use a pan extender for cakes like this as well, and make sure to spray the sides with cooking spray.

2) In a medium sized bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Set aside.

3) In the bowl of a stand mixer using the whisk attachment, combine the eggs, granulated sugar, and pumpkin puree until smooth. Add the dry ingredients to the wet, and whisk until just combined. Do not overmix.

4) Pour the cake batter into the prepared pan, and use an offset spatula to spread the batter evenly.

5) Bake the cake for about 15-20 minutes, until set. I like to rotate the pan halfway through to ensure an even bake. Remove the cake from the oven and let it cool slightly.

6) Lay out a large kitchen towel (aprons with strings work really well, too!) onto a flat surface and generously sift confectioner’s sugar onto it. Flip the slightly cooled cake onto the towel, and peel off the parchment.

7) Starting with the short end of the cake, gently roll it into a tight log. From here, wrap the ends of the towel or apron to completely enclose the rolled log, and let it cool completely, ideally overnight if possible.

8) To make the filling: Beat the cream cheese, melted butter, and salt on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the bowl as needed. Add the confectioner’s sugar in increments, along with the vanilla, and beat until smooth.

9) To assemble: Gently unroll the cake (it will still be slightly curled, and may have a crack or two form so just be careful), and spread the filling evenly. Try not to spread it too close to the furthest edge, as while you are rolling the filling will spread and you don’t want it to spill over the edge as you roll. Gently roll the cake back up into a log, dust with confectioner’s sugar, and slice to serve.