Friday, November 27, 2009

Apple Cranberry Crisp

Recipe by William Cotter-Member of Congress, CT YMCA cookbook 1974. I added fresh cranberries and reduced butter from 1/2 cup. Serves 8

6 apples sliced, peeled & cored
1 cup fresh cranberries
1 cup flour
3/4 cup brown sugar
1 tsp baking powder
1 tsp salt
1 egg unbeaten
1/2 tsp cinnamon
grated nutmeg
1/3 cup butter, melted

Place apples and cranberries layered in a greased 8x10 pan. Mix dry ingredients plus egg with a fork and place on top of apples, try to mix in a bit with fork. Drizzle butter on top and sprinkle more cinnamon and nutmeg. Bake at 350 for 30-40 min.

Serve warm with vanilla ice cream or whipped cream.

Sunday, October 18, 2009

Gingered squash

winter squash
Ginger syrup (
chopped fresh thyme, oregano, rosemary
butter or ghee
sea salt & cinnamon

Half the squash, cook for 30 min in 400 degree oven face down in an inch of water or until tender. Remove seeds and scoop out into casserole dish, then bake.

Saturday, August 8, 2009

Lemon drop

1 ounce vodka or lemon vodka
1/2 ounce limoncello
1/2 fresh lemon
fine sugar on rim of glass & lemon rind curl garnish

Portabello naan open face sandwich

Giant portabello mushroom (grilled on cast iron)
Masala Naan curry (TJ's) cut in half & warmed on cast iron skilled
eggplant hummus
jalapeno pepper jelly ( or whole foods)
rocket arugula
garnish with heirloom cherry tomatoes & sea salt

Monday, July 13, 2009

Dutch yellow baby potato salad

This is my classic recipe, I like it served up warm or cold. Serves 4

1 lb baby dutch yellow potatoes halfed (boil approx. 1/2 hour)
celery, red onion, fresh parsley & cornichons (chopped)
1 TBS olive oil & splash vinegar
sweet relish
Salt & pepper, red pepper flakes, lemon pepper, dill, tarragon or any herbs you like

Sunday, July 12, 2009

Rangpur Tanquery tonic

1 ounce Rangpur Tanquery {botanicals & rangpur lime essence}
Q tonic
fresh lime