Roasted Chicken Breasts with Apples, Onions and Sage
Savory cooked apples are hard to do well, and being a pastry chef I always think of sweet applications first. Pick a firm apple that will hold up to being cooked, and make sure not to cook the apples for too long: you want them to have some texture in the final product. This is a simple recipe that my kids absolutely love.
4 10-ounce boneless, skin-on chicken breasts canola oil 1 large Spanish onion, peeled and sliced into ½ inch slices 1 clove garlic, sliced 2 medium sized apples, peeled and cored, sliced into wedges 2 tablespoons butter ½ cup apple cider 1 cup chicken stock 6 large sage leaves, chopped
Corn and Coconut Soup
There is only one thing I love more in the summer than tomatoes, and that is corn! I am from New Jersey and I do believe we have some of the sweetest, most lovely corn there. That being said, Ward’s Berry Farm in Sharon, MA grows some super delicious corn also; it’s like summer candy!
Basic Pot of Beans
1 pound dried beans, rinsed and picked over for stones, soaked overnight or quick-soaked (if you’re using freshly-dried beans, you can skip the soaking step) 6 cups water 2 tablespoons extra virgin olive oil 2 large or 4 small garlic cloves, unpeeled 2 bay leaves (fresh or dry) 1½ tablespoons kosher salt
This recipe dates back to colonial times. It’s another classic of baked apples with a biscuit topping. Pick a great baking apple like a Granny Smith or Gravenstein. Any apple that is more firm and slightly tart works best. Pandowdy is really great the second day.
6 medium to large apples, peeled, cored and sliced ¼-inch thick 4 ounces unsalted butter
Baked Salmon with Apple Pureé and Fennel Salad
We eat a lot of fish at home, and in the fall this is a great go-to preparation for salmon. Don’t use an apple that is too sweet; something that is a little tart, like Cortland, Pippin, or Winesap, can really make the seafood shine. This apple purée can be used with poultry or pork as well as the salmon. Cut the fennel and apple at the last minute before dressing with the lemon juice...
Herbed Corn Soup
I learned a version of this corn soup from Chef Ken Oringer when I was his sous chef at Clio. It’s a fantastic way to have the full corn flavor—we cook the corn in corn stock and nothing is lost. It’s truly delectable. At the restaurants, we generally get our corn from Verrill Farm or Kimball Fruit Farm.
Apple Custard Tart
For this recipe, an apple that is a bit less firm, like a McIntosh or Macoun, would do well, as you want the apples to be tender by the time the custard has set. It doesn’t take long, so make sure the crust is baked through before filling. I love the combination of the apples and custard with the pastry crust in this tart.
This cake would be great served with vanilla ice cream and some fresh blueberries or blueberry compote. At the restaurant, I tear it into bite size pieces as a component on plated desserts.
Unsalted butter, for greasing 1 cup all-purpose flour ¼ cup coarse yellow cornmeal ¼ cup corn flour (or more cornmeal)
Apple Cider Doughnut
I just had to include this recipe. My husband, Jeremy, and I created this recipe together and they are included in his book, “The New England Kitchen: Fresh Takes on Seasonal Recipes”. I may be biased, but they are truly delicious—especially hot out of the oil!
1 cup fresh apple cider 3½ cups all-purpose flour, plus more for dusting
Chilled Corn Custard
There are so many amazing ways to eat corn! Needless to say, a summer favorite is just boiled and slathered in butter, which is hard to beat when the corn is super-fresh like the ears we get from Brigham Farm in Concord. One fun treat I like to make for the staff at least once every summer is to steam the corn directly over a pot of boiling hot dogs.
Sophie's Apple Cake
This was my Russian grandmother’s recipe that I remember making with her as a little girl. She found out much later in life that her name was actually Sophia and, when the chance came, I named my own daughter Sophia. I can’t help but think of her when Sophia and I make it and when she is old enough I will tell her the story.
Roasted Corn Polenta
One of my earliest kitchen jobs was when I was a kid and my mom would have me shuck the corn for dinner out on the back deck. That smell of freshly shucked corn always brings me back to my childhood and how at a very early age I began to associate happiness, and a feeling of usefulness, with cooking!