Tag Archives | Spring 2013 Recipes




  • ¼ c sugar
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1 tsp corn starch
  • ½ pound berries

In small saucepan, combine sugar, water, lemon juice and corn starch. Stir.

Add berries and bring to a boil. Reduce heat and simmer for approximately 10 minutes.


  • ½ c. sugar (plus extra for dusting pan)
  • ¾ c. all purpose flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 large egg (room temperature)
  • 1/3 c. milk
  • ¼ c. heavy whip cream
  • ¾ tsp vanilla
  • 6 Tbsp butter (melted)

Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together egg, milk, cream, vanilla and butter. Add flour mixture to egg mixture and stir until smooth.

Grease four mini bundt cake tins (or ramekins) and dust with sugar. Divide cake batter evenly between the four tins. Top batter with ¼ cup of the berry sauce (reserve the rest for drizzling over finished cakes).

Bake at 375F for 25 minutes. Cool in the tins for 20 minutes. Loosen edges and tip cakes onto a plate. Top with remaining berry sauce. Serve with ice cream or whipped topping.

Serves 4.

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Strawberry Dumplings


Baked strawberry dumplings are similar to a cobbler, made with fresh strawberries and sweet dumpling dough.

Cook Time: 25 minutes

Total Time: 25 minutes


  • 1/3 cup sugar
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 1 cup sifted all-purpose flour
  • 2 tablespoons sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1/2 cup milk
  • 1 pint (about 2 cups) strawberries, hulled and rinsed
  • 1 tablespoon sugar


In a saucepan, combine 1/3 cup sugar and the water; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in vanilla extract.

In a medium mixing bowl, sift together flour, the 2 tablespoons sugar, the baking powder, and salt. Cut in butter with pastry blender or fork until mixture is crumbly. Add milk and stir just until dry ingredients are moistened. Place strawberries in a 1 1/2-quart casserole dish; pour hot sugar mixture over strawberries. Immediately drop dough evenly in 8 to 10 spoonfuls over strawberries. Sprinkle dumplings with the remaining 1 tablespoon of sugar (and a little cinnamon, if desired). Bake at 450° for 25 to 30 minutes, or until dumplings are lightly browned.

Serve hot with whipped topping or ice cream, if desired.

Makes 4 to 5 servings.


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Chanterelles and Prawns in Cream


Serves 4 as a main course or 6 as a first course.

This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.

  • 1 # chanterelles, cut in bite size
  • 2 tbsp butter
  • 20 large prawns, shelled, deveined, and split in half lengthwise
  • 1/2 c flour
  • Salt and pepper to taste
  • 3 to 4 tbsp olive oil
  • 1/4 c chopped green onions
  • 1/2 c Dubonnet
  • 1/2 c dry white wine
  • 5 tbsp fresh lemon juice
  • 1 c heavy cream
  • 1/2 c chicken broth
  • Chopped fresh parsley
  • Freshly grated Parmesan cheese
  • Alternate mushrooms: Hedgehog Mushroom, Milky Caps

In a sauté pan or skillte, sauté the chanterelles in the butter until only a small amount of liquid remains. Set aside.

Dust the prawns with a mixture of flour, salt, and pepper. Heat the olive oil in a sauté pan or skillet and sauté the prawns until pink and opaque. Drain on paper towels.

Put the green onions, Dubonnet, wine, lemon juice, cream, and broth in a saucepan and heat slowly for 5 to 7 minutes. Do not let the mixture boil. Remove from the heat and combine with the chanterelles and prawns. Garnish with parsley and Parmesan cheese.

–Tom Wishing and Kathleen Cecil

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Roast Tenderloin of Beef with Goat Cheese

Recipe from Long Way On A Little by Shannon Hayes

The filet is the tenderest cut on the animal and, as a whole roast, can make for a very elegant meal, especially when paired with Garlic-Chive Goat cheese. To figure serving size, allow for ½ pound of meat per person.

  • 2 tablespoons coarse salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons tallow (preferred), or lard or butter
  • 1 tenderloin roast
  • 1 batch Garlic-Chive Goat Cheese (below)

Preheat the oven to 200 F. Blot the roast dry, then sprinkle with salt and pepper. Heat a cast-iron skillet or other ovenproof frying pan over high heat. When you see smoke rising off the pan, grease it with the tallow, then add the tenderloin and sear it over high heat 4 minutes per side (total searing time will be 8 minutes)

Place the pain in the oven and roast for approximately 24 minutes per pound, or until a meat thermometer registers about 115 degrees. While some may prefer their beef more well-done, I feel that the delicate flavors of the tenderloin will be significantly more pronounced if the meat is kept very rare. Slice the roast and serve with the goat cheese sprinkled on top.


  • 4 ounces goat cheese
  • 1 teaspoons fine salt
  • 3 tablespoons olive oil
  • 1 teaspoon granulated garlic
  • 2 tablespoons minced fresh chives or green onions

Place the goat cheese, 1 teaspoon salt, olive oil, granulated garlic, and chives in a small dish. Use a fork to smash it all together and thoroughly mix it.

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Tenderloin Medallions with Caramelized Onions and Skillet Potatoes

Recipe from Long Way On A Little by Shannon Hayes

Serves 2

This is a favorite “date night” meal in our house (it is too good to share with the kids!) If you are on a budget, pork kebabs can be substituted for tenderloin medallions. Their flavor will be more pronounced, but they will be slightly less tender. Also, for those folks who need to avoid potatoes, the recipe is just as delicious without them!

  • 6 tablespoons butter, lard, or tallow
  • 2 medium potatoes, cut into small chunks
  • Fine salt and ground black pepper, to taste
  • 1 large onion, cut into wedges
  • 1 teaspoon dried tarragon
  • 1 cup meat broth
  • 1 pound pork tenderloin, cut into 1-inch-thick medallions, or 1 pound pork kebabs
  • ¼ cup sherry
  • ½ cup heavy cream

Heat 2 tablespoons of the fat in a cast-iron skillet. Add the potatoes and sauté until browned. Season with salt and pepper, and continue sautéing until they are tender, about 15 minutes.

Meanwhile, heat 2 more tablespoons of the fat in a second skillet. Once it melts, add the onion. The wedges should sizzle as they hit the plan, but if they sputter or splatter, lower the flame. Stir will, coating the onions in the cooking fat and scraping up and browned bits that form in the bottom of the pan. Sauté 2-3 minutes, until the onions collapse and have given up two-thirds of their volume in water. Once they start to brown, lower the flame and cook until they are uniformly caramelized, stirring often, about 10-5 minutes longer.

Lower the heat if they start to burn. Add the tarragon and broth, and simmer over a very low flame until it is reduced by half, about 15 minutes.

Pour the sauce and onions into a small bowl. Return the skillet to a medium-high flame, add the remaining 2 tablespoons of fat, and swirl to coat. Sprinkle the pork with salt and pepper then add it to the skillet, making sure there is about 1 inch of space around each medallion, enabling them to brown. Sear 3 minutes per side. Add the potatoes, sauce, and sherry. Bring to a simmer and scrape up any browned bits. Add the heavy cream and mix well over low heat.

Serve immediately.

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(Dairy and Gluten Free)

(Instructions by Dylan Bequeaith, age 9)

  • 1 ¾ cups red mill gluten-free flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks (16 tbsp) of Earth Balance natural shortening
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 5 egg yolks (no whites)
  • 2 cups Ghirardelli bittersweet dark chocolate chip

Melt the Earth Balance in a large glass Pyrex bowl for about 2 minutes
in the microwave.

Preheat oven to 370 F.

Mix up the flour, baking soda and salt.

Dust off the counter.

Put the white sugar, brown sugar and vanilla on top of the melted
butter, and get out the hand mixer and mix that all up.

Beat the egg yolks in a separate cup.

Add one egg yolk to the sugar/butter stuff and use hand mixer to mix
that in.

Add the other egg yolks and use hand mixer to mix that in.

Add the flour mixture a little at a time while mixing, or you’ll be sorry
get that all mixed up.

Add in all the choc chips.

Use a little pat of Earth Balance to grease the bottom and partway up
the sides of a 10” x 20” glass Pyrex baking dish.

Press the cookie dough in the Pyrex dish.

Bake at 370F for 16 minutes (do not overbake, again or you’ll be sorry).

Remove to cooling rack and immediately cover with aluminum foil.

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  • 1 cup vegetable oil
  • ¾ cup sugar
  • ½ cup red wine vinegar
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ½ tsp paprika
  • ½ tsp ground white pepper
  • 1 large head romaine lettuce
  • 1 head Boston lettuce
  • 1 lb baby spinach
  • 1 pint strawberries, hulled and sliced
  • 4 oz. Gorgonzola cheese, crumbled, about 1 cup
  • ½ c chopped walnuts, toasted

Combine oil, sugar, vinegar, garlic, salt, paprika, and white pepper in a jar. Cover tightly and shake vigorously.

Wash all greens. Tear romaine and Boston lettuce into bite size pieces. Arrange torn lettuce, spinach, strawberries, cheese, and walnuts on individual salad plates. Pour desired amount of dressing over salad.

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  • 1 lb. fresh asparagus, trimmed
  • 2 garlic cloves, minced
  • 1/2 tsp. dried thyme
  • 2 tbsp. butter
  • 2 tbsp. all-purpose fl our
  • 1-1/3 cups milk
  • Pepper to taste
  • 9 lasagna noodles, cooked and drained
  • 1 c (4 oz.) shredded mozzarella cheese
  • 1 c (4 oz.) prosciutto

In a skillet, cook asparagus in a small amount of water until crisptender, about 6-8 minutes; drain and set aside. In a saucepan over medium heat, saute garlic and thyme in butter. Stir in fl our until blended; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pepper.

Lay 3 noodles the length of a greased 11-in. x 7-in. baking dish. Layer a third of the white sauce, mozzarella cheese, prosciutto and asparagus over noodles. Repeat layering 2 more times Cover and bake at 350° for 30 minutes or until heated through.

Yield: 4 servings.

**Pairs well with a full bodied white wine such as Chardonnay or Viognier

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