bringing you the taste of local food.
16 ounces cream cheese, softened
1 cup shredded extra-sharp cheddar cheese
2 tablespoons minced shallots
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt
1/4 teaspoon Worcestershire sauce
For decorating the owl:
1 cup sliced almonds, toasted*
2 small round butter crackers such as Ritz Bits
2 small pitted black olives
2 scoop-shape corn chips such as Fritos Scoops
crackers for serving
*to toast nuts, preheat oven to 350 degrees. Arrange nuts on a baking sheet in a single layer. Bake for 8-10 minutes checking frequently, until golden brown and fragrant.
Using a stand mixer or a bowl and spatula, mix together the first 6 ingredients. Set aside 1 teaspoon of the cream cheese mixture; you’ll need this for the eyes. Form remaining mixture into an owl shape-it should look like a large egg. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to serve, layer the almonds around the back and sides of the owl for the feathers, leaving the breast area plain. To make the eyes, spread each small butter cracker with half of the reserved cream cheese mixture, and stick an olive slice in the middle. Affix the eyes to where the owl”s face will be. To make the beak, slice two 1/4 inch pieces of the carrot into triangles, and make a mouth below the owl’s eyes. To make the feet, slice 6 slivers from remaining carrot and arrange at the bottom of the owl. Finish the owl by pressing the 2 corn chips into the head for ears. Serve with crackers. Serves 15-20
Recipe from Great Balls of Cheese, by Michelle Buffardo (Houghton Mifflin Harcourt) Cover photo: Jason Wyche
This was the winning recipe by Mari Petrelli in the 16th Pillsbury Bake-Off in 1966
3 1/2 cups all purpose unbleached flour, divided
2 tablespoons sugar
2 packages active dry yeast
1 cup water
2 tablespoons margarine or butter
1 8 ounce ja6 pasteurized process cheese spread
1/4 cup margarine or butter, softened
3 tablespoons dry onion soup mix
Lightly spoon flour into measuring cup, level off. In a large bowl, combine
1 1/2 cups flour, sugar and yeast; blend well. In a small saucepan, heat water and two two tablespoons of margarine until very warm (120-130 degrees). Add warm liquid to flour mixture, blend at low speed until moistened. Beat two minutes at medium speed. Beat in cheese until blended. By hand, stir in remaining flour to make a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 30 minutes. In a small bowl, combine 1/4 cup margarine and onion soup mix. Blend well and set aside. Heat oven to 350 degrees. Grease a cookie sheet. Punch down dough. On a floured surface, roll out dough to a 20 by 14 inch rectangle. (Be sure sides are straight before rolling.) Spread with filling. Starting with 14 inch side, roll up, pressing edges and ends to seal. With knife, carefully cut lengthwise down center to form 2 loaves. Place cut side up on greased cookie sheet. Cover and let rise in warm place until light and doubled in size, about 20 minutes. Bake at 350 degrees for 15-25 minutes or until golden brown.
4 slices bacon, chopped
2 1/2cups chopped cooked chicken
1 1/2cups chopped unpeeled apples
1 1/2cups crumbled blue cheese (6 oz)
1Pillsbury® refrigerated pie crust, softened as directed on box
1/2cup Smucker’s® Orchard’s Finest® Michigan Red Tart Cherry Preserves
2teaspoons sambal oelek (chili paste)
Veronica Callaghan, Glastonbury,CT
finalist, 46th Pillsbury Bake-Off (November 2013)
Recipe courtesy of Popcorn! 100 Sweet and Savory Recipes
Carol Beckerman (Universe Press)
3 cups popped popcorn
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon ground ginger
1 teaspoon ground dried sage
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup all-purpose flour (or rice flour)
1 large egg, beaten
1 pound skinless, boneless chicken breasts
3 tablespoons canola oil
1 tablespoon butter
Preheat the oven to 275°F.
In a food processor, place the popcorn, paprika, thyme, oregano, marjoram, ginger, sage, celery salt, garlic powder, red pepper flakes, black pepper, and salt. Pulse until the mixture resembles coarse breadcrumbs. Transfer to a wide, shallow bowl. Place the flour in another wide, shallow bowl, and the beaten egg in a third bowl.
Cut the chicken into half-inch strips and dry with paper towels. Dip each chicken strip first in the flour, coating each side, then in the egg, coating each side, and finally in the
popcorn, coating all over.
In a large skillet, heat the oil and butter together over a medium-high heat. When it is hot, but not smoking, add the chicken strips and cook until they are golden brown and cooked through, turning them once while cooking. Do not overcrowd the skillet; work in batches if necessary, adding a little more oil if needed. Keep the first strips warm in the oven while you cook the rest of the chicken. Serve immediately.
Makes 4 servings
A streusel topping gives this sweet bread extra crunch.
Makes 1 (9-inch) loaf
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, beaten
1/3 cup buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 Fuji or Honeycrisp apple, cored, peeled, and diced
1/3 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
3 tablespoons cold unsalted butter, diced
Preheat the oven to 350° F. Grease a 9- x 5-inch loaf pan and set aside.
In a large bowl, cream the butter and sugar using a handheld mixer on medium-high speed for 2 to 3 minutes, or until light and fluffy. Add the eggs, buttermilk, and vanilla, incorporating fully.
In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully incorporated, about 2 to 3 minutes. Fold in the apples. Pour the batter into the prepared loaf pan.
To make the topping, combine the flour, sugars, and cinnamon in a medium bowl. Cut in the butter until the mixture resembles coarse breadcrumbs. Sprinkle over the batter.
Bake for 55 to 60 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
Recipe from “An Apple A Day: 365 Recipes with Creative Crafts, Fun Facts, and 12 Recipes from Celebrity Chefs Inside” By Karen Berman & Melissa Petitto (Race Point Publishing)
This recipe was submitted by Christi Johnstone and is from “Pie-ography” by Jo Packham (Quarry Books). Christi wrote, ” This recipe is always changing, as I often decide to make this pie at the last minute, realizing thatthe day just calls for it. With little advance planning, what goes into this pie is often based on whatever can be found in the pantry. If someone in the family has a particularly rough day, their favorite items may be what ends up in the pie.”
Make One 10-inch Pie
4 cups pretzels, crushed
1¼ cups butter, melted
½ cup sugar
1 cup unsalted butter
2 ¼ cups sugar
4 large eggs
1 ¼ cup dark cocoa (it is fine to use regular cocoa in place of dark)
1 tsp. salt
1 tsp. baking powder
1 Tbsp. vanilla extract
1 ½ cups all-purpose flour
2 cups of mix-in items of your choice: semi-sweet chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, chopped walnuts, chopped pecans, crushed sandwich cookies, caramel bits, chopped candy bars, or dried fruit
1. Preheat oven to 350F.
2. Crush pretzels in food processor. Once crushed, pour pretzels into bowl and add melted butter and sugar. Mix well. Press crust into 10” pie pan and set aside.
3. In in saucepan set on low heat, melt butter and add sugar, stir to combine. Heat until mixture is hot and well mixed, but not to point of bubbling.
4. While sugar is heating, crack eggs into separate bowl and beat well. Add cocoa, salt, baking powder, and vanilla with eggs and beat until smooth.
5. Add butter and sugar mixture to bowl and stir well to combine. Add flour and stir until combined. Add your mix-ins. If adding chocolate chips or candy bars, wait until
your mixture has cooled slightly to stir these items in, to avoid melting.
6. Spoon brownie mixture into your prepared pretzel pie crust. Bake for 35–40 minutes, until set, remove from oven. This pie cuts and serves most easily when allowed to
cool, but sometimes a hot piece of pie with a cool scoop of ice cream is the way to go! Enjoy.
Melissa Lanz, author of The Fresh 20 (2013, William Morrow Publishers) writes in her book,”Sometimes parents have to “convince” kids to eat fish for dinner. Let me introduce you to an easy sell: the sweet, fragrant coconut neutralizes the strong smell of the fish. Expect repeat requests for this dish.”
for the coconut curry-style fish
1¼ pounds boneless, skinless fish fillets (any variety), at least 1 inch thick
1 Tablespoon grapeseed oil
½ medium red onion, finely chopped
1 teaspoon grated fresh ginger
2 garlic cloves, minced or pressed
1 pint grape or cherry tomatoes, cut in half
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon cayenne pepper
1½ cups coconut milk
1 Tablespoon finely chopped fresh chives
lime coconut rice
1 cup coconut milk
2 limes, juiced
¼ teaspoon kosher salt
2 cups prepared brown rice
for the coconut curry-style fish . Wash the fish and pat very dry. Cut into 2-inch pieces. Heat the oil in a medium saucepan over medium-high heat. Add the onion, ginger, and garlic and sauté until softened, about 3 minutes. Add the tomatoes and sauté for another 3 minutes, stirring frequently to break up the
tomatoes. Add the cumin, salt, black pepper, and cayenne. Stir to combine, and cook for 2 minutes. Add the coconut milk. Bring to a simmer, add the fish, and cook for 3 to 5 minutes, depending
on the thickness of the fish, until the fish is opaque throughout. Serve over rice with a sprinkle of chives as garnish.
for the lime coconut rice Bring the coconut milk, lime juice, and salt to a low simmer. Stir in the prepared brown rice and cook for 5 minutes until heated through and some of the liquid is absorbed.
In a medium bowl, gently beat the egg yolks and set aside. In a large saucepan, combine the milk, sugar, and a pinch of salt. Bring to a boil and remove the pan from the heat.
In a steady stream, pour half of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a silicone spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into a clean bowl. Stir in the cream and Marsala. Cover and refrigerate until completely chilled, at least 8 hours or up to overnight.
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer the just-churned ice cream to an airtight container, and freeze until hardened, at least 4 hours and up to 2 weeks.
In a medium bowl, combine the flour, brown sugar, and 1/4 tsp. salt. Using your fingers or a pastry blender, blend in the cold butter until the mixture resembles coarse meal. Refrigerate until needed.
In a medium bowl, combine the strawberries, sugar, lemon zest, salt, and anise hyssop. Toss to combine and set aside.
Position a rack in the center of the oven and heat the oven to 375°F. Spray the insides of 8 (8 oz.) mason jars with cooking spray and place the jars in a baking dish or roasting pan.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Add the egg to the butter and sugar, followed by the vanilla, mixing until combined. Add the dry ingredients in 3 batches, alternating with the milk and beginning and ending with the dry ingredients.
Spoon 3 Tbs. of the batter into each prepared mason jar. Top the batter with 2 Tbs. of the strawberries mixture (you will have some left over), and top the strawberries with 2 Tbs. of the crumb topping (you will have a little left over), mashing some together to form large clumps.
Bake until the tops are just starting to brown and the edges begin to pull away from the sides of the jar, rotating the pan halfway through, about 45-55 minutes.
Remove from the oven and allow to cool slightly, then drizzle each with 1 Tbs. of honey and top with 1 Tbs. of granola. Serve with the ice cream.
Photo: Scott Phillips
Recipe by Chef Tim LaBant and adapted from Moveable Feast with Fine Cooking.
Courtesy of Executive Chef Steve Anson
Inn at Erlowest, Lake George, NY
12 ounces semi-sweet dark chocolate
8 ounces unsalted butter
1 1/2 cups confectioner sugar
1/2 cup cocoa powder
4 eggs separated
4 egg yolks
1/2 cup heavy cream
2 tablespoon granulated sugar
1. Melt the chocolate and butter over a double boiler until smooth
2. Remove from heat and add the confectioner sugar and cocoa powder
3. Use the white from the four separated eggs and beat to make a meringue until it comes to a soft peak
4. Whip heavy cream with the granulated sugar to a soft peak and reserve
5. Add the egg yolks one at a time to the chocolate mixture and mix well
6. Fold in the whipped cream and meringue and mix well
7. Pour the mixture into a terrine mold or 10 inch loaf pan, hotel pan or plastic container and refrigerate over night
8. Remove from mold, cut into desired size and serve with ice cream or any garnish you like
Blueberry Baked French Toast
Recipe courtesy of The Boathouse B & B, Bolton Landing, NY
8 ounces Cream cheese (room temperature)
1/3 cup sugar
2 teaspoons vanilla
2 1/2 cups milk
7 large or 12 small croissants cut into 1 inch cubes
1 pint fresh blueberries (you can substitute frozen)
Mix cream cheese, eggs, sugar and vanilla until smooth and well blended. Add milk to cream cheese mixture until well blended. Put croissant pieces in a buttered 9 x 13 inch baking dish. Pour batter over croissants, soak for about one hour. Right before baking top with frozen or fresh blueberries. In a preheated 350 degree oven, bake for 40 to 45 minutes or until set and golden. Serve with maple syrup.
Recipe courtesy of Chef John Bochenko, Algonquin Restaurant, Bolton Landing, NY
2 ounces clarified (drawn) butter
5 jumbo shrimp, peeled and deveined, tail on
1/3 cup all purpose flour
6 grape tomatoes, cut in half
½ cup Feta cheese, diced
1 tablespoon garlic, minced
1 tablespoon miracle spice (combination of dried oregano, basil, thyme, black pepper)
2 ounces Cream Sherry
3 tablespoons butter
1 tablespoon scallions, thinly sliced
Heat clarified (drawn) butter in a sauté pan. Dredge shrimp in flour. Cook shrimp for 10 seconds. Turn shrimp over and cook for another 30 seconds. Add tomatoes, feta, garlic and miracle spice, cooking just to heat these ingredients. Add sherry and heat to a boil. Reduce heat, stir in butte to melt. Stir in scallions. Serve over the linguine.
Seared Sea Scallops with Cauliflower Puree and Apple Butter
Courtesy of Executive Chef Adam Savage, The Sagamore, Bolton Landing, NY
1 head cauliflower, clean all flowers off core and reserve
2 cups heavy cream or enough to cover
¼ pound unsalted butter, cubed
Kosher salt to taste
Ground white pepper to taste
In a medium sauce pan put cauliflower, heavy cream and butter over medium heat. Bring temperature to a simmer until cauliflower is fork tender. Strain off liquid and RESERVE for later use. In a blender, add all of the cooked cauliflower and just enough cream to puree fully. Season with salt and pepper.
20 20/30 dry sea scallops
2 ounces clarified butter
½ teaspoon garlic, minced
1 teaspoon shallot, minced
2 ounces white wine
1 ounce apple butter
2 tablespoons unsalted butter
Heat a 10 in sauté pan over medium high heat. Add clarified butter and scallops that have been seasoned with salt and pepper. Once golden brown, flip to other side and begin building the pan sauce. Add shallots to sauté, then the garlic. Deglaze with the wine (careful of flames) and reduce the liquid. Once the wine is reduced add apple butter and heat.To finish sauce, season with salt and pepper and mount with the cold butter.
Here is a recipe to make your own apple butter.
2 tablespoons unsalted butter
3 apples of your choice, peeled, cored and cut into quarters
3 cups apple cider or juice
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon ground cinnamon
In a Dutch oven over medium heat add butter and apples. Cook and stir apples until slightly softened, about 5-7 minutes. Add cider, partially cover pot and simmer until soft, about 25-30 minutes. Remove from heat and add lemon juice, zest and cinnamon. Use a handheld immersion blender and puree until smooth. Pour mixture into a baking dish. Place in a 250 degree oven for 4- 4 ½ hours. Stir occasionally so the sides don’t burn. Once thickened to desired consistency, remove and let cool.
From: American Sandwich: Great Eats From All 50 States by Becky Mercuri (Gibbs Smith Publishers)
Reprinted with permission from Chef David Raymer, Tavern on Main, Westport, Connecticut
3 egg yolks
1 tablespoon Dijon mustard
112 cup red wine vinegar
Juice of 1 lemon
2 1/2 cups olive oil
Freshly ground black pepper
In a medium bowl, whisk the egg yolks with the mustard. Whisk in the wine vinegar and the lemon juice until well incorporated. Whisking constantly, slowly drizzle in the olive oil to form an emulsion. Season to taste with salt and pepper. If preferred, this dressing can be easily made in a food processor.
Yield: about 3 1/2 cups dressing or enough for approximately 12 sandwiches
1 lavash (a very thin, soft flatbread), lightly heated on a grill or in a toaster oven
Mesclun greens, chopped
Crumbled blue cheese (high quality, such as Maytag)
Turkey breast, diced
Fresh tomato, seeded, drained, and diced
Bacon, cooked crisp. drained, and diced
Hard-boiled egg, diced
Lay the lavash flat and sprinkle evenly and to taste with the mesclun greens, blue cheese, turkey, avocado, tomato, bacon, and hard-boiled egg. Drizzle with dressing. Roll up the lavash, slice in half on the diagonal, and serve immediately.
Yield: 1 sandwich
NOTE: Packaged smoked turkey breast topped with crushed block pepper is excellent in this sandwich. If lavash isn’t available, substitute sun-dried tomato or another flavored wrap.
Tavern on Main
150 Main Street
Westport, CT (203) 221 -7222