A Feast in Atlantic City

Delicious Recipes from the Chefs of AC

We’ve asked the talented restaurant chefs from Atlantic City and beyond to share some of their most appealing recipes.

Mascarpone Crab Cakes

Submitted by: Pre-Chef Students on Team Cuisine from AC Academy of Culinary Arts

Yields 6 servings

INGREDIENTS - Crab Mixture:

  • 1 lb. crab meat
  • 3 oz. each red, green, yellow bell peppers, minced
  • 1 TBSP cilantro
  • ½ TSP garlic powder
  • 6 oz. Mascarpone
  • 1½ TBSP parsley
  • 2 TSP black pepper

INGREDIENTS - Saffron Remoulade Sauce:

  • 1½ c. mayonnaise
  • 2 TBSP relish
  • 1 anchovy
  • ¼ TSP salt
  • ¼ TSP white pepper
  • 1 TSP saffron


  • 1 c. flour
  • 5 eggs, beaten
  • 1 c. breadcrumbs
  • ½ c. vegetable potato chips, light colored, finely ground
  • ½ TBSP garlic powder
  • ½ TBSP black pepper
  • 2 TSP salt

DIRECTIONS - Crab Mixture:
1. Combine crab meat, mascarpone and bell peppers in mixing bowl and incorporate until blended.
2. Add all seasonings and fresh herbs, incorporate well.
3. Cover and refrigerate for 20-30 minutes

DIRECTIONS - Saffron Remoulade Sauce:
1. Sweat out saffron in lightly-oiled saute pan and add to mayonnaise in mixing bowl. Whisk to blend.
2. Add relish and continue to incorporate with whisk.
3. Add seasonings and anchovies last, incorporating well.
4. Cover and store in refrigerator until ready for use.

DIRECTIONS - Breading:
1. Set up 3 small mixing bowls for a standard breading procedure.
2. Mix all seasonings into flour.
3. Beat 5 eggs in separate bowl (egg wash)
4. Combine breadcrumbs and vegetable chips in the last bowl for breading.
5. Shape 2 TBSP of crab mixture with your hands into small balls and dip into flour, then egg wash. Shake off excess egg mixture and coat with bread mixture.
6. Place in fryer or deep fry stove top.

Serve with chilled remoulade sauce and enjoy!

Oatmeal & Brown Sugar Crusted Granny Smith Apple Crostata with Ricotta & Mascarpone Cream

Submitted by: Pastry Chef William Johns

Yields two 4-5" pies

“Early fall is a great time to get out and pick fresh apples for your favorite seasonal dessert. And the one recipe that stands out among many of my favorites is this Crostata, a rustic Apple Pie that has long been a popular Italian dessert throughout the fall and winter seasons.”


  • 1 ½ cups All Purpose Flour
  • 1 cup + 1 TBSP Granulated Sugar
  • 3 Egg Yolks
  • Pinch of Salt
  • ½ cup Butter, Cut into Dice

Preheat oven to 350°F. Prepare the crust by combining flour, sugar, salt and butter in a medium bowl with a paddle; then add one egg yolk at a time until well blended. Portion the dough to fit the tart pans—4-5” metal pie pans work well. Press the dough into the tins and up the sides about one inch above the edge. Place foil and dry beans inside tart and bake for 30 to 40 minutes until golden brown.


  • 3 Eggs
  • ½ cup Heavy Cream
  • Pinch of Nutmeg
  • ¼ tsp Cinnamon
  • ¼ cup Ricotta Cheese
  • 2 TBSP Mascarpone Cheese
  • 3 TBSP Powdered Sugar

Prepare the cheese filling by combining ricotta, mascarpone, sugar and spices in a medium bowl. Using a wire whisk, stir in eggs and heavy cream. Pour cheese mixture into already-baked tarts and bake for another 15 minutes or until firm. Cool for 30 minutes.


  • 2 Apples, Peeled, Cored & Sliced into Wedges
  • 1 TBSP Butter
  • 1 ½ tsp Sugar
  • 1 ½ tsp Cinnamon

Prepare the apple filling by heating the butter in a heavy frying pan until melted, then adding apples, sugar and cinnamon. Toss together and cook for about five minutes over medium heat until apples are tender.


  • ¾ cup Pecans, Chopped
  • 1 ½ cups Brown Sugar
  • ¾ cup All Purpose Flour
  • ¾ cup Quick Oats (Rolled)
  • ¾ cup Butter

Prepare the topping by combining flour, sugar and oats. Slice butter into small pieces and cut it into the flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

To assemble the Crostata, place apple mixture on top of cheese filling, add topping and broil on high for three minutes until golden brown.

Misti Salad with Apples and Pears

Submitted by: The Chefs from Carmine’s at Tropicana

Serves 4-6

“This seasonal salad bursts with the flavors of apples and pears, making it a mainstay on Carmine’s menu for the fall months.”


  • 10 oz (or approx. 6-7 cups) Mixed Baby Greens or Mesclun
  • 10 Grape Tomatoes
  • ¼ cup Carrots, Thinly Sliced
  • ¼ cup Fennel, Thinly Sliced
  • 2 TBSP Dried Cranberries or Cran-Raisins
  • 2 TBSP Walnut Pieces, Toasted
  • ¼ Red Onion, Peeled & Thinly Sliced
  • 1/4 Granny Smith Apple
  • ¼ Ripe Anjou Pear
  • 4 TBSP Gorgonzola Cheese, Crumbled
  • ½ cup Balsamic Vinaigrette
  • Salt & Freshly Ground Pepper

Place the selected greens in a large bowl. Add the tomatoes, carrots, fennel, cranberries, walnuts and onions. Peel, core and thinly slice the apple and pear and add to the salad. Toss gently and sprinkle in cheese. Pour vinaigrette over the salad and toss to mix well with a touch of salt and pepper.

Apple Blueberry Crumble Tart with Apple Cider Sorbet & Spiced Apple Cider Mojito

Submitted by: Chef Alain Allegretti & Pastry Chef Simon Herfray

Serves 4-6

"This combination is the perfect way to welcome the fall season—delicious, cozy and comforting. And you know what they say about an apple a day!" -- Chef Alain Allegretti


  • Sweet Paste
  • 150 grams Butter
  • 90 grams Confectioners Sugar
  • 3 grams Salt
  • Vanilla
  • 1 Egg
  • 250 grams Flour
  • 30 grams Almond Flour

Cream together butter, confectioners sugar and salt. Gradually add flour and almond flour, then add egg and vanilla. Refrigerate mixture overnight. Then roll to make a tart shell.

100 grams Butter
100 grams Sugar
100 grams Flour

Mix all ingredients until you get a crumbly texture. Do not over mix!


  • Apples
  • Butter
  • Blueberries

Cook a few apples with butter, adding blueberries at the end.


  • 375 grams Cooked Apple
  • 375 grams Apple
  • 5 kilograms Sugar
  • 50 grams Glucose
  • 375 grams Cider
  • 450 grams Water

Cook 750 grams of apples with butter. Make a syrup with sugar, glucose and water. While this syrup is boiling, add cider, cooked apple and apple. Spin and cool down in an ice cream machine.


  • 1 1/2 oz Spiced Rum (Sailor Jerry or Captain Morgan)
  • Jersey Fresh Apple Cider
  • 5 Mint Leaves
  • Lime wedge
  • 1/4 oz Simple Syrup
  • Diced Granny Smith Apple

Muddle the mint, simple syrup, lime and apple in a highball glass and fill with crushed ice. Add the rum and top off with apple cider, garnishing with a slice of Granny Smith Apple and mint leaf.

Fill the tart shell with apple and blueberry filling. Cover it with the crumble topping and bake your tart at 325°F for 20-25 minutes. Serve each slice of tart with one scoop of Apple Cider Sorbet (recipe above), Blueberry, Mint and Dry Apple Chips and a Spiced Apple Cider Mojito (recipe above) on the side.

Apple & Cherry NY-Style Cheesecake

Submitted by: Pastry Chef Simon Herfray

Serves 4-5

"This combination is the perfect way to welcome the fall season—delicious, cozy and comforting. And you know what they say about an apple a day!" -- Chef Alain Allegretti



  • 100 grams Biscuit Speculos
  • 35 – 40 grams Butter
  • 30 grams Ground Pistachio

Crush biscuit and ground pistachio in mixer. Add butter until you have a thick paste. Build base into molds with paper inside.


  • 250 grams Cream Cheese
  • 100 grams Sour Cream
  • 100 grams Heavy Cream
  • 60 grams Sugar
  • 2 Eggs
  • Vanilla

Mix cream cheese with sour cream until you have smooth mix. In a separate bowl, mix egg and sugar. Combine the two mixtures and add vanilla. Fold cheesecake filling into your base molds. Cook the cakes on water at 300°F for 15 minutes, then for an additional 12-15 minutes at 250°F. Let them cool in the refrigerator for few hours.


  • 3 Apples, Sliced
  • Butter
  • 100 grams Cherries

Cook apples with butter until you get a puree. Add cherries and keep cooking for one minute. After letting the mixture cool, process it in a blender. Add water until have you reach sauce consistency. Pour over cooled Cheesecakes.

Jewish Apple Cake

Submitted by: Chef Robin Spee

Yields one 9” bundt cake

“This apple cake is as delicious as it is simple. It makes a great snack or after dinner dessert. Everybody loves it. Sometimes it’s the simple treats in life that bring a smile and this is definitely a dish that serves up smiles.”


  • 4 Granny Smith Apples, Peeled & Sliced
  • 4 Eggs
  • 2 cups Sugar
  • 1/3 cup Oil
  • 3 cups All Purpose Flour
  • 1 TBSP Baking Powder
  • ½ TBSP Salt
  • ½ cup Orange Juice
  • ½ cup Cinnamon
  • 2 TBSP Sugar

With a mixer, combine eggs and sugar on high speed until they come to the ribbon stage. Turn your speed to the lowest setting and slowly drizzle in the oil. Gradually add the flour, salt and baking powder, alternating with the orange juice. Scrape the bowl down and mix on low speed for two minutes.

Spray a bundt pan with non-stick spray. Add 1/3 of cake batter, then layer half the sliced apples, then sprinkle ½ the cinnamon sugar. Repeat these layers—cake batter, apples, then cinnamon. Top with the final 1/3 of cake mixture.

Place cake pan into a 300°F preheated oven and bake for 1 hour 15 minutes. Cool in pan for ten minutes, then remove cake. It can be served warm immediately or after it has fully cooled.

Apple Spring Roll Cheesecake

Submitted by: Chef Robin Spee

Yields one 9” bundt cake

Submitted by: Pastry Chef Steven J. Barile, The Continental at The Pier Shops at Caesars







  • 2 oz Brown Sugar
  • 4 oz Margarine
  • 8 oz Graham Cracker Crumbs
  • 2 oz Old Fashioned Oats
  • 2 oz Almonds, Sliced
  • 1 oz Coconut, Shredded

If you choose to give your recipe a crust, combine margarine and sugar until blended well. Add all dry ingredients and mix to combine. Press the mixture into a 9” X 13” greased pan. Bake at 350°F until golden brown.


  • 2 ½ lbs Cream Cheese
  • 8 oz Granulated Sugar
  • 4 Fresh Eggs
  • 2 tsp Vanilla Extract
  • 2 each Lemon Zest

Combine softened cream cheese with sugar, vanilla and lemon zest. Add eggs one at a time. If you’ve made the Granola Crust, spread Cheese Cake Base over cooled crust. (If you’ve opted not to have a crust, spread the mixture into a greased 9” X 13” pan lined with parchment paper.) Bake for 20 – 25 minutes at 250°F. Allow to cool.


  • 2 Granny Smith Apples, Peeled Sliced & Diced
  • 1 TBSP Butter
  • Zest of 1 Orange
  • 1 tsp Cinnamon
  • 1 tsp Ginger
  • Juice from 1 Orange

Place the butter and orange juice in pan, add diced apples and sauté until slightly cooked, about three to four minutes. Add the cooled apple filling on top of cooled cheesecake and freeze.


  • Granulated Sugar
  • Butter
  • Heavy Cream
  • Apple Juice Concentrate

Caramelize granulated sugar. When desired color is reached, add a small amount of butter, heavy cream and some apple juice concentrate to taste.


  • Spring Roll Wrappers
  • Frying Oil
  • Cinnamon Sugar

See Assembly instructions below.

Cut frozen Apple-Topped Cheese Cake into finger size portions. Wrap individual portions in a Spring Roll and fry, then toss in Cinnamon Sugar and top with Apple Caramel. A second option is to bake the cheesecake with the crust and serve with the warmed apples as a sauce.

Spiced Apple Pumpkin Tart

Submitted by: Chef Guy Anselmo Jr., Breadsticks at Resorts

“This is one of the best fall recipes we make.”


  • 2 Apples
  • 2 oz Applejack Liquor
  • 3 oz Honey
  • 1 oz Nutmeg
  • 1 oz Cinnamon
  • 4 oz Butter

Peel and cut the apples into eight wedges. In a sauté pan, melt butter, then add honey and simmer. Add liquor, cinnamon, nutmeg and apples. Sauté apple until cooked halfway through. Remove apples and let sauce cool. (Sauce should be thick when cooled.)


  • (2) 4 oz Tart Shells
  • 2 oz Pumpkin Mix
  • 3 oz Cream Cheese
  • 1 1/2 oz Sugar

Mix pumpkin mix, cream cheese and sugar until creamy. Spread mix 1/4 inch think at the bottom of each tart shell.


  • 6 oz Brown Sugar
  • 2 oz Flour
  • 1 oz Butter

Combine all topping ingredients and set aside.

Roll apples in cooled sauce and pile into tart shells. Sprinkle with topping and place into a 375°F oven for five minutes. Remove tart shells and place on a plate to drizzle with remaining sauce. Garnish with thin apple slices.

Chart House Apple and Arugula Salad

Serves 4

Submitted by: The Chefs of The Chart House, Golden Nugget






  • 4 oz Pears, Canned & Drained
  • ½ oz Shallots, Rough Chopped
  • ¼ cup White Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • ¼ tsp Kosher Salt
  • ½ cup Extra Virgin Olive Oil

Place the pears, shallots, vinegar, mustard and salt in a blender. On high speed, puree all ingredients until completely smooth. With the blender still running on high speed, slowly drizzle olive oil until fully mixed.


  • ½ cup Apple Cider Vinegar
  • ¼ cup Pancake & Waffle Syrup
  • ¼ tsp Crushed Red Pepper
  • 1 tsp. Kosher Salt
  • 4 oz Shallots, Sliced 1/4" Rounds

Place all ingredients (except shallots) in a saucepot. Bring to a boil and simmer for two minutes. Add the shallots to the boiling liquid. As soon as the liquid returns to a boil, remove from heat and cool.


  • 6 oz Baby Arugula
  • 4 oz Chopped Walnuts
  • 4 oz Cider Pickled Shallots
  • 4 oz Green Apples, Diced 1/2"
  • 4 oz Pomegranate Craisins
  • Pear and White Balsamic Vinaigrette
  • 2 oz Goat Cheese

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic (three to five minutes). Transfer to a salad bowl and let cool for five minutes. In a small mixing bowl, combine the arugula, walnuts, shallots, apples, craisins and vinaigrette. Toss well so all ingredients are evenly coated. Place the tossed salad in the center of the plate, reserving the toppings.  Sprinkle the remaining toppings and crumble the goat cheese evenly over the salad. Add chopped walnuts.