Recipes

Summer 2012

Poached Hake with Beet Greens and Crimson Lemon Sauce

Chicken Roulades with Beet Greens, Parmesan and Prosciutto

Chlodnik

Pasta with Beet Greens, Walnuts and Feta

Farmer Chris' Nettle Soup

Nettle Lamejun

Wild Stinging Nettle + Two Pea Lasagne with Pork Sausage

Spring 2012

Parsnip and Ginger Potage

Parsnip Crisps

Braised Chicken, Parsnips, Potatoes and Scallions

Tartiflette

Apple and Maple Ricotta Tart

Comida Rhubarb Salsa

Winter 2012

CHOCOLATE TRUFFLES

FANNY FARMER’S 1896 SOFT MOLASSES GINGERBREAD

OLD-FASHIONED GINGERSNAPS

BILL YOSSES’S GINGERBREAD BUNDT WITH FRESHLY GROUND SPICES

CHOCOLATE-GLAZED LEBKUCHEN

MULLED WINE

HOT APPLE CIDER

HOT TODDY

SPICED HONEY SYRUP

HOT BUTTERD RUM

Fall 2011

MOROCCAN MEATBALLS IN VEGETABLE STEW

CURRIED BEEF STEW WITH COCONUT MILK

NORTH AFRICIAN SPICED RIBS

SWEET POTATO PANCAKES

COCONUT CASSAVA PANCAKES

BANANA BREAD

CHICKEN “FINGERS”

EGG MUFFINS

PLANTAIN CHIPS AND DIP

PUMPKIN ORANGE CONSERVE

THAI PUMPKIN, COCONUT AND FISH STEW

PUMPKIN AND PANCETTA PIZZA

PERSIAN PUMPKIN HALWA (PUDDING)

CHILEAN BEAN, CORN AND PUMPKIN STEW

Summer 2011

BULLES VERTES

MODENA

CURRANT BREAD PUDDING

SAVORY WHITE CURRANT SAUCE FOR BROILED OR
POACHED SALMON

WILD RICE SALAD WITH CHICKEN, WALNUTS AND
CURRANTS

FROSTED CURRANTS

RED CURRANT DESSERT SAUCE

BEACH PLUM PRESERVES

FIZZY BEACH PLUM MADRAS

GRILLED SWORDFISH WITH HERBED BEACH PLUM
BUTTER

BEACH PLUM AND SHALLOT RELISH WITH PORT WINE

BEACH PLUM CORN MUFFINS

GRILLED MACKEREL WITH SPICY CUCUMBER SALAD

BLUEFISH WITH ROASTED PEPPER, TOMATO & ONION
COMPOTE, NIÇOISE OLIVE VINAIGRETTE & BASIL OIL

LOBSTER AND AVOCADO HORS D’OEUVRE

Spring 2011

PIZZA DOUGH

CAJUN CLAM PIZZA

MARGHERITA PIZZA

TOMATO SAUCE

RHUBARB BRANDY

RHUBARB VERMOUTH

1822

EMMANUELLE’S BAKED CHÈVRE ON MESCLUN

SALMON AND SPINACH TIMBALES IN A CREAMY SAUCE

BRAISED RUBY CHARD

SAUTÉED SPINACH WITH PANCETTA, PINE NUTS AND PRESERVED LEMON

CUCUMBER HERB AND SPRING ONION SOUP

SCRAMBLED EGGS WITH GREENS

GINGERY PARSNIP SOUP WITH PARSNIP CRISPS

Winter 2011

ALEX LEWIN’S FERMENTED VEGETABLES

ALDEN CADWELL’S SLOW-ROASTED PULLED PORK

PUMPKIN CHUTNEY

PICKLED OKRA

PRESERVED LEMONS

RABBIT IN SWEET CIDER AND THYME

CHOCOLATE BRAISED RABBIT

CONIGLIO CON GREMOLATA E POLENTA RABBIT WITH GREMOLATA AND POLENTA

BRAISED RABBIT RISOTTO WITH BUTTERNUT SQUASH, ARUGULA AND FONTINA CHEESE

 


 

Fall 2010

CONCORD GRAPE AND WALNUT TART

MARINATED MUSHROOMS WITH BLUE CHEESE

MUSHROOM RISOTTO

HARVEST VEGBETABLES AND PENNE IN A WILD MUSHROOM BROTH

YUKON GOLD POTATOES STUFFED WITH EXOTIC WILD MUSHROOMS

Summer 2010

LEMON DILL BEET PUREE

FRESH CATCH CAKES

TENDERCROP FARM CURRY CHICKEN WRAPPED SWISS CHARD

LABNEH WITH HONEY AND ORANGE

FRESH FIGS BAKED WITH WINE AND HONEY

HONEY APRICOT PISTACHIO POUND CAKE

LAVENDER HONEY ICE CREAM

WILD STRIPED BASS WITH SUMMER SUCCOTASH

CHATHAM STRIPED BASS WITH LITTLENECK CLAMS

SEARED STRIPED BASS WITH HEIRLOOM TOMATOES & TAPENADE

CORDERO EN CHILINDRON (LAMBE BRAISED WITH BELL PEPPERS AND TOMATOES

CRAB SALAD WITH BELL PEPPER AND MANGO

ROASTED PEPPER, TOMATO AND ONION SOUP

Winter 2010

WINTER VEGETABLE BISQUE

SAUTÉED BRUSSELS SPROUTS

NEW ENGLAND CORN BREAD

SCALLOPED MACOMBER TURNIPS

VENISON AND MUSHROOM STEW

MELISSA CLARK’S LATKES

PINK APPLESAUCE

KALE CRISPS

VINAIGRETTE FOR THE WELL-DRESSED
SALAD

THE CHEESE COURSE

QUINCE CRANBERRY COMPOTE

MIGNONETTE SAUCE FOR OYSTERS

GINGERY PEAR ALMOND TORTE

WINTER-STORED MACOMBER TURNIP SOUP WITH LOCALWILDFLOWER HONEY CREAM

Fall 2009

APPLE CIDER DOUGHNUT BREAD PUDDING

ACORN SQUASH WITH CRANBERRY WILD RICE STUFFING

CRANBERRY APPLE LATTICE PIE

PATE SUCREE

CRANBERRY SORBET

APPLE SOUP

MARINATED PORK CHOP WITH SPICED APPLES

WALDORF SALAD

VERA'S APPLE PIE

 


 

FALL 2009

Apple Cider Doughnut Bread Pudding

Acorn Squash with Cranberry Wild Rice Stuffing

Cranberry Apple Lattice Pie

Pate Sucree

Cranberry Sorbet

Apple Soup

Marinated Pork Chop with Spiced Apples

Waldorf Salad

Vera's Apple Pie

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SUMMER 2009

Preparing Soft-Shell Clams for Steaming

Clam Sauce with Fennel and Lemon for Pasta

Grill-Top Clambakes in Foil Packets

Spice Rubbed Pork Loin Chops with a Grilled Onion and Blueberry Relish

Grilled Onion and Blueberry Relish

Strawberry Granita

Blackberry Vinegar

Blueberry Thrill

Cherry Amour

Peach Brandy Julep

Bee's Knees

Zombie

Cucumber Gin Gimlet

Verdad y Amor

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SPRING 2009

Homemade Silken Tofu

Planked Shad Filet with Vegetables

Shad Roe with Braised Spinach and Mushrooms

Sesame Spinach Salad with Spicy Carrots

Swiss Chard, Blue Cheese and Hazelnut Raviolis in Herb-Garlic Broth

Grilled Chicken-Apple-Red Onion Salad with Cider Dressing

Parsnip Mash with Green Garlic

Greek Style Lamb Sausage and Linguine

Cider-Bacon Pork Chops

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WINTER 2009

Roasted Pumpkin Soup

Chicken Two Ways

Chicken Demi-Glace

Karl’s Sausages with Cider and Sauerkraut

Braised Red Cabbage with Apples

Lion’s Head

Brussels Sprouts Sautéed with Mushrooms, Ham and Parmesan

Beef Stew

Roasted Squash, White Bean and Sausage Stew

Creamy Potato and Celery Root Soup

Braised Venison Roast

Venison Stew with Cippoline Onions and Butternut Squash

Venison Chops with Fruit Mostarda

Pear-Gingerbread Upside-Down Cake

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FALL 2008

Autumn Olive Vodka

Autumn Olive Sauce

Autumn Olive Fruit Leather

Pickled Autumn Olives

Simple Leek and Chicken Soup

Sweet Potato and Poblano Chili Soup

Bay Scallops on Herbed Potato Crisps

Herbed Potato Crisps

Rosemary Ice Cream

Portuguese Chorizo and Kale Soup

 

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SUMMER 2008

Watermelon and Mint Raita

Watermelon Granita

Greek Watermelon and Feta Salad

Tomato Salsa or Salsa Fresca

Salsa Verde

Roasted Corn and Blueberry Relish

Grilled Peach Chutney

Spicy Cucumbers

Watermelon Pickle

Cilantro and Coconut Milk Green Curry with Grilled Shrimp and Jasmine Rice

Lao “Street Stall” Lobster Sandwich

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SPRING 2008

Middle Eastern Lamb and Rhubarb Stew

Rhubarb Tart

Pea Soup with Mint Chutney and Yogurt

Spring Vegetable Ragout

Spring Greens with Herb Vinaigrette

Garden Spring Rolls
Peanut Dipping Sauce
Vietnamese Dipping Sauce (Nuoc Cham)

Asparagus and Sweet Onion Frittata

WINTER 2008

Baked Eggs in Spinach Nests

Jasper White’s Scallop Chowder with Cabbage and Bacon

Jasper White’s Traditional Fish Stock

Lineage Lobster Chowder

Lineage Lobster Stock

Nate Nagy’s Clam Chowder

Un-Deviled Eggs

FALL 2007

Apple, Onion and Cheddar Soup

Littleneck Clams and Linguine

Pan-Seared Nantucket Bay Scallops with a Hard Cider Butter Sauce and Sauteed Bitter Greens

Pumpkin and White Bean Soup

Pumpkin Chutney

 

 

 

 

 

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SUMMER 2007

Chicken Breasts Stuffed with Huitlacoche

Corn and Tomato Tartar

Ginny Jones’ Home-Style Dill Pickles

Ground Cherry and Yogurt Tart

Guida Ponte's Corn Chowder

Jaspar's Lobster Mayonnaise

Lobster Salad

Oven Dried Plum Tomatoes

Roasting Plum Tomatoes

Roasted Tomato-Olive Relish

Tomato and Ginger Chutney

Tomato Fennel Soup

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SPRING 2007

Toasted Garlic and Asparagus Salad with Crispy Proscuitto

Roasted Asparagus with Browned Butter

Shaved Asparagus and Parmesan Salad

Spring Leek and Asparagus Tart with Goat Cheese

Sauteéd Salmon with Fiddlehead Ferns

Honey and Lemon Tea Cakes

Maple Scallops

WINTER 2007

Winter Green Salad with Apples and Cider Vinaigrette

Kale Sweet Sausage and White Bean Stew

Braised Mushrooms, Shallots and Chesnuts

Winter Squash Soup

Roasted Winter Root Vegetables with Browned Butter

Velouté of Macomber (Sweet)

FALL 2006

Chocolate Hazelnut Empanadas

Celery root remoulade

Roasted Butternut Squash and Roasted Garlic Soup

Sautéed Fall Greens

Cranberry Ginger Relish

The Turkey

 

 

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SUMMER 2006

Grilled Zucchini and Summer Squash Rolls

Seared Striped Bass (or Swordfish) in a Clam and Garlic Sauce

Sliced Heirloom Tomatoes with Basil & Walnut Tabouleh

Summer Pudding

Sweet Onion-Fennel and Beet Tart Tatin Drizzled with Great Hill Blue Cheese Cream

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