Boysenberry Pie at The Ahwahnee in Yosemite


The Ahwahnee has been serving Boysenberry Pie in Yosemite National Park for over 50 years! Boysenberries – a cross between raspberry and blackberry – make a delicious summer dessert pie especially when served with vanilla ice cream. If you can’t join us in Yosemite for pie this summer, we have included the recipe below. However, we think Boysenberry Pie tastes best when consumed with a view of Yosemite from The Ahwahnee Dining Room.

The Ahwahnee Boysenberry Pie

Makes: One 10” pie

Pie Filling
1 ½ lbs. Frozen Boysenberries
¾ C Sugar
1 ¼ oz Clear Instant Gelatin
Pinch of Salt

In a sauce pan on a low heat add frozen boysenberries and slowly cook for 5 minutes.  In a bowl combine sugar, gelatin and salt and mix.  Add sugar mixture to sauce pan.  Cook for another 5 minutes.  Stir often to avoid burning.  Set aside and let cool.

Pie Dough
9 oz Flour (AP Flour)
Pinch of Salt
1 ½ T Sugar
4 ½ oz Soft Butter
1 ½ oz Cold Water (very cold water)

In a food processor add flour, salt, sugar and softened butter.  Turn on and mix ingredients until they are evenly distributed.  Then add water all at once.  Turn off food processor as soon as the dough binds and comes away from the sides of the bowl.  Roll into a ball and refrigerate for one hour.  Roll out dough on counter top and form rolled out dough into 10 inch pie pan.  Preheat oven to 350’F and bake pie shell for 5 minutes.  Roll a top for a the pie and cover with a towel.  Place filling in shell and place top on pie egg washing the pie rim to seal.  Cut 4 slit in the top of the pie and egg wash the top.  Place in the 350’F and bake until golden brown (around 15 to 20 min).  Cool and serve.

The Sesquicentini Cocktail at The Ahwahnee Bar

The Sesquicentini Limited Edition Cocktail at The Ahwahnee

The Sesquicentini Limited Edition Cocktail at The Ahwahnee

We’re celebrating in Yosemite! This year marks the 150th anniversary of the Yosemite Grant Act, the first piece of legislation in history to set aside public lands for all citizens. Signed by President Abraham Lincoln in 1864, the Mariposa Grove of Giant Sequoias and Yosemite Valley were preserved as public lands for Americans by the Yosemite Grant for all time. This historic act led to the creation of national parks, known as “America’s Best Idea.” In honor of this 150th anniversary – a sesquicentennial – we have created the Sesquicentini cocktail at The Ahwahnee. If you can’t celebrate with us in the park this year, you’ll find the recipe below. Wherever you are, we hope you will raise a glass to toast the Yosemite Grant Anniversary and one of America’s greatest legacies.

In a martini shaker over ice add:

  • 2 shots Beefeater Gin
  • 1 shot Monin Lavender Syrup
  • 1 shot lemon juice
  • Shake and pour in a chilled martini glass
  • Add a splash of Club Soda
  • Garnish with a lemon wheel

If you can join us for the celebration, consider reserving the Yosemite Grant 150th Anniversary Experience at The Ahwahnee, Yosemite Lodge at the Falls, Curry Village or Wawona Hotel. This package includes lodging in Yosemite, Yosemite Grant souvenirs and tickets for the Valley Floor Tour.

Double Chocolate Bread Pudding from The Ahwahnee

Photo by Brett Archer

Photo by Brett Archer

This dessert from Chef Paul Padua is one of the most popular on The Ahwahnee’s Dining Room menu.

Double Chocolate Bread Pudding from The Ahwahnee Dining Room

1 quart heavy whipping cream
2 pieces vanilla beans pod (split and scraped)
8 ounces granulated sugar
1/2 teaspoon ground cinnamon
7 pieces egg yolk
2 pieces large croissants (baked and sliced crosswise)
2 ounces milk chocolate chips
2 ounces dark chocolate chips

1.In a stainless mixing bowl, incorporate the egg yolk, ground cinnamon, sugar and a cup of heavy whipping cream
2.Split and scrape the seed of the vanilla pods
3.Place pods and beans in a sauce pot and the remaining heavy whipping cream and bring to a boil
4.Pour the hot cream into the egg mixture and stir
5.Arrange half of the croissant slices in a baking dish
6.Sprinkle half of the milk and dark chocolate chips over the croissants
7.Pour half of the hot custard mixture over the croissants to soak.
8.Repeat the layers
9.Bake at 320 degrees for 25 – 30 minutes

Autumn Squash Soup from The Ahwahnee


Executive Chef Percy Whatley shared the following recipe on Sacramento’s Fox 40 Morning Show on November 26, 2013.

Autumn Squash Soup with Cardamom & Ginger
Recipe By: Percy Whatley, The Ahwahnee Hotel, Yosemite National Park
Chef’s Notes: Any Autumn squash can be used in this recipe, but keep in mind that there are different carbohydrate contents to different varieties of squashes. A Kobocha squash, for instance is much more starchy than Butternut, therefore it is always a good idea to have extra vegetable stock on hand to adjust the consistency when finishing the soup.
Yield: 6-8 Servings
1 each 2-3lb Autumn Squash, peeled, seeded, diced
1 medium baking (Russet) potato, peeled, diced
2 Tblsp unsalted butter
1 medium onion, diced
6-9 cups vegetable stock, depending on squash quantity and variety
1 Tblsp Ginger, minced fine
½ tsp Cardamom, ground
Pinch Thyme leaves, fresh

To Finish Soup:
2 Tblsp unsalted butter
½ cup Heavy Cream
To taste Kosher Salt
To taste Black Pepper, finely ground

To Garnish Soup:
6 tsp, as needed Sour Cream
Pinch Chives, fresh, minced

1. In an 6 Quart sauce pan, melt 2 Tblsp butter over medium heat. Sweat diced onions until translucent. Add cardamom and ginger and stir in to release aroma.
2. Add squash, potatoes, 6 cups of stock, and thyme leaves, bring to simmer for 30 minutes.
3. After squash and potatoes are very tender, remove from heat and add cream, season with salt and pepper to taste.
4. Blend until smooth adding the other 2 Tblsp butter. Adjust thickness/consistency with more stock if necessary. Readjust seasoning as necessary.
5. Serve with a dollup of sour cream and a sprinkle of fresh chives.

Chef Percy on FOX 40

Mojito Parfait from Ahwahnee Pastry Chef Paul Padua

Photo courtesy of Brett Archer

Photo courtesy of Brett Archer

Just in time for the first day of summer, Chef Paul from The Ahwahnee shares his personal recipe for a super easy summer dessert:

Mojito Parfait with Macerated Berries:
serves 12

Ingredients for the Lime Curd:
3 egg yolks
3 whole eggs
6 oz granulated sugar
5 oz fresh lime juice
zest of one lime
2 oz rum
4 drops mint extract
4 oz butter unsalted
1 pint whipped cream
2 oz powdered sugar

Ingredients for the Rum Macerated Berries:
2 T chopped fresh mint
1/2 pint blackberries
1/2 pint raspberries
1/2 pint strawberry quarters
1 whole orange peeled and cut into wedges
2 oz rum
2 oz powdered sugar

Combine the egg yolks, eggs, sugar, lime juice and zest, 2 oz of rum and mint extract into a 2 quart sauce pot, stir with a wire whisk and cook on medium heat. With a rubber spatula, continuously stir and scrape the bottom of the pot until the mixture thickens and coats the spatula. Do not boil, or it will curdle. Remove from heat immediately and transfer to a bowl. Place in an ice bath and stir in butter until melted and well incorporated. Set aside to cool.

Whip the cream with the powdered sugar until stiff. Fold whipped cream into lime curd. Combine all of the berries and orange wedges with the chopped mint in a bowl. Drizzle the powdered sugar and rum over and toss vigorously. Cover with plastic wrap and let sit to marinate for five minutes.

Layer Macerated fruits and mojito parfait to almost the rim of your favorite summer classy glasses. Decorate with fresh berries, citrus wedges and a sprig of mint. Enjoy!

White Cucumber Gazpacho with Heirloom Tomatoes

Enjoy a delicious Gazpacho from award-winning Chef Percy Whatley and bring a taste of The Ahwahnee Dining Room home with you.

White Cucumber Gazpacho with Heirloom Tomatoes

White Cucumber Gazpacho with Heirloom Tomatoes

T&D Willey Farms Products

Bell Peppers

Yield: 1 qt, serves 4-6
Sliced sourdough, crust removed, torn 1 slice
Whole Milk ½ cup
Yellow onion, diced 2 oz
Shallots, minced ½ oz
Garlic, minced 1 clove
Mediterranean Cucumbers, chopped 1 lb
Lemon Juice 1 Tblsp
Green Bell Peppers, roasted, peeles 1 each
Basil leaves, fresh, chopped 1 tsp
Parslty, fresh, chopped ½ tsp
Cilantro, fresh, chopped ½ tsp
Sliced almonds, toasted ¾ oz
White wine Worcestershire sauce ½ tsp
Sherry Vinegar ½ tsp
Kosher Salt 2 tsp
Ground black pepper pinch
Smoked Paprika, sweet/dulce ½ tsp
Celery Salt ¼ tsp
Cumin, ground ¼ tsp
Olive Oil, extra virgin 3 Tblsp
Water 1/3 cup

1. Soak torn bread in milk until soft.
2. Sweat onions, garlic and shallot in olive oil until translucent over medium heat.
3. Toast almonds in oven until golden brown.
4. Toast cumin, celery salt, black pepper and paprika in a dry pan until smoke develops, remove from heat immediately.
5. Combine all ingredients together and blend until smooth, strain through a sieve.
6. Chill and serve with garnish below.
Heirloom or very ripe tomatoes, peeled, seeded and diced 5 oz
Parsley, fresh, finely minced ¼ Tblsp
Sour Cream or Crème Fraiche 2 Tblsp
Olive Oil, extra virgin, for drizzling as needed
Sea Salt, such as Fleur de Sel as needed
Sourdough croutons as needed
1. Combine tomatoes and parsley.
2. Press into a ramekin or similar mold. Unmold in the middle of the bowl.
3. Pour soup around the molded tomatoes.
4. Spoon a little sour cream or crème fraiche on the tomatoes.
5. Sprinkle with salt, add croutons and drizzle a little olive oil. Serve.

White Chocolate Panna Cotta Recipe

White Chocolate Panna Cotta – by Chef Paul Padua

Have you ever wondered what goes into those exotic desserts that grace the covers of food magazines? The Awhahnee’s Executive Pastry Chef, Paul Padua, shares his recipe for the White Chocolate Panna Cotta that was recently featured on the cover of Pastry and Baking North America. Feel free to test out your inner-pastry chef skills. We promise not to judge if you want to just read the recipe and dream of the indulgent dessert.

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