Macaroni and Three Cheese Lunch Muffins

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Here’s a must for mac ‘n cheese lovers, rich and tender with a bit of nutritious winter squash purée (canned or frozen is convenient). Kids can help make them by fitting the muffin cups with paper liners, measuring the cheese and sprinkling the tops of the muffins with Parmesan. Ingredients 8 ounces elbow macaroni 1…… Read More

Custom Saskatoon Berry Jam

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Ingredients:4 cups Saskatoon berries crushed1 lemon juice and zest1 package of powder pectin1/2 tsp butter4 cups of sugarInstructions:Combine the crushed saskatoons, lemon zest and juice, pectin and butter and stir. Bring to a rolling boil.Add all the sugar and bring back to a rolling bowl and stir until all sugar is dissolved.You can test the…… Read More

Elderberry & Port Jelly

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Elderberry & Port Jelly – this fruity seedless jam is delicious on toast or a scone and it’s equally good with cooked or cold meats too as it pairs perfectly with beef, pork, lamb and poultry. Simply add it to your gravy or jus as you would when using redcurrant jelly.Ingredients:* 2 kg (4.4 lb)…… Read More

Elderberry Soup

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“Another fine summery soup – refreshing, light, and different! Elderberries are common in my native Germany. This soup may be served hot or cold, but is better cold as a summer treat. Serve with gingersnaps crumbled into each serving. Drizzle in heavy cream, if desired.”Ingredients:5 ounces elderberries1 quart water, divided1 1/2 teaspoons cornstarch1/2 pound apples…… Read More

Homemade Vegan Caesar Cocktail

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Is this a vegan version of a Caesar cocktail or is it an adapted version of the Bloody Mary? I can’t decide. Whatever you call it, this is one fantastic drink with a whopping 4 servings of vegetables per 500 ml glass. Be sure to add the seasonings to taste and you can’t go wrong.…… Read More

Simply Strawberry Sorbet

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Editor’s note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. My husband Matt and I created this recipe long before we opened The Bent Spoon. We have such special memories of picking baskets full of strawberries and making them into this bright reddish-pink sorbet,…… Read More

Saskatoon Berry Tart

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Ingredients:85 grams (7 tablespoons) sugar85 grams (6 tablespoons) chilled butter (i use semi-salted; add a pinch of salt if you use unsalted)170 grams (6 ounces, about 1 1/3 cups) flour1 teaspoon white wine vinegar1 tablespoon cold milk500 grams (2 1/2 cups) saskatoon berries, fresh or frozen (substitute blueberries, blackberries, or a mix thereof, with an…… Read More

Wild Mushroom Noodle Soup

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A surprisingly easy dried porcini broth plus a mix of fresh wild mushrooms gives this soup its rich flavor and stunning look.Ingredients:1 1/2 ounces dried porcini mushrooms6 garlic cloves, gently smashed1 small bunch thyme2 bay leaves1/2 teaspoon whole black peppercorns1 1/2 cups medium egg noodlesKosher salt12 ounces wild mushrooms, cut into 1/4″ pieces if large2…… Read More

Berry Jelly

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Ingredients:5 lbs. (about 20 cups) tayberries or raspberriesSugar, as neededInstructions:Put berries into a large stainless-steel bowl set over a large pot of gently simmering water. Allow berries to “melt”, stirring occasionally, for 3½–4 hours, until they collapse, releasing their juices.Set 6–8 layers of cheesecloth over a medium bowl, allowing cheesecloth to hang generously over sides.…… Read More

Raspberry Holiday Sparkler

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Ingredients:* 1 bottle of laetitita brut rose* 1 part st germain elderberry liqueur* 4 oz raspberry vodka* 1 cup frozen raspberry* 1 tsp cornstarch* 1/2 cup of sugar plus 1 tablespoon* 1/2 cup of waterInstructions:In a small bowl add the frozen raspberries, one tablespoon of sugar, and 1 teaspoon of cornstarch.Mix the ingredients together and…… Read More

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