 Serves: 8
2 cups + 2 tablespoons plain Greek yogurt 12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces 5 tablespoons unsalted butter, melted 1½ tablespoons fresh thyme leaves 14 ounces whipped cream cheese, room temperature ¼ cup + 1 tablespoon confectioners’ sugar 1 full teaspoon fine lemon zest 5½ ounces white chocolate, broken into pieces 3 tablespoons honey Parchment paper 9-inch springform pan
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 Serves: 4
Time: 15 minutes, plus 3 to 4 hours freezing 3 cups freshly brewed strong coffee or espresso ½ cup brown sugar 1 teaspoon chocolate syrup 2 teaspoons vanilla extract Chocolate covered coffee beans Lightly sweetened freshly whipped cream
NOTE: Recipe can be doubled.  Makes: 1¾ cups
3-5 slices bacon 2 cups chopped fresh rhubarb 2 cups finely chopped red onion ⅓ cup pure Connecticut maple syrup 3 tablespoons apple cider vinegar 1 lemon (1 teaspoon zest; 1 tablespoon juice)
NOTE: Recipe can readily be doubled.  Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination ½ cup good green olive oil 1 clove of garlic, pressed or minced ⅓ cup savory leaves, minced ¼ cup minced chives Salt and freshly ground pepper to taste 1 cup dry white wine, divided
 Serves 2
1 medium bunch of bok choy cleaned and separated 2 tablespoons lite soy sauce or Tamari 1/2 tablespoon fresh ginger, minced 2 tablespoons sesame oil 1 tablespoon white sesame seeds, toasted 1. Preheat oven to 350 degrees 2. In a sealable jar, mix the soy sauce, ginger and the sesame oil. Shake vigorously. 3. Place the whole stems of the bok choy outside up in a roasting dish. 4. Sprinkle half the contents of the shaken jar over the bok choy. 5. Place it in the oven for about 8 minutes. 6. Remove the dish from the oven and turn each stem over so that the "spoon" side is now up. 7. Sprinkle the remaining half of the shaken jar over the stems and leaves. Return to the oven for another 4 to 5 minutes. 8. Serve hot or at room temperature.  Serves 4
8 to 10 ounces orzo pasta ¼ cup pine nuts 6 ounces feta cheese, roughly crumbled 10 pitted Kalamata Greek olives, roughly chopped 6 ounces baby spinach, thoroughly washed ½ cup red onion, minced 3 tablespoons olive oil, divided 1 tablespoon balsamic vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 to 3 fresh basil leaves, shredded Salt and freshly ground black pepper to taste
NOTE: This dish may be served hot or room temperature.  Serves 1
2 large eggs Salt & freshly ground pepper Splash of milk 2 tablespoons sweet butter 2 tablespoons fresh chives, minced
VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.  Serves 2
1 tablespoon good green olive oil 1 tablespoon unsalted butter 2 tablespoons fresh ginger, minced 6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise 1 cup dry white wine 12 oz. firm mushrooms, sliced 2 cups diced tomatoes, drained 10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized Salt and freshly ground pepper to taste Freshly grated Parmesan cheese
 Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Serves 6
2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar Salt and freshly ground pepper 3 small acorn squash (about 3 ½ pounds) 2 tablespoons Connecticut maple syrup ¾ cup heavy cream 10 to 12 sage leaves, coarsely chopped 2 tablespoons unsalted butter 6 sprigs of fresh sage for garnish
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.  Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed 1 bay leaf or 2 large sage leaves, whole 1 to 1½ cups milk (fat free is fine) 1 tablespoon butter, slivered Salt & pepper to taste
 Serves 10
4 -41⁄2 cups cranberry walnut bread, cubed 4 large eggs 21⁄4 cups milk 1⁄2 cup maple syrup 1⁄4 cup brown sugar 1 teaspoon vanilla extract 1⁄2 teaspoon nutmeg 1⁄4 teaspoon salt ½ cup warmed maple syrup Ice cream or whipped cream
 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
 Makes 1 10” cake
12 tablespoons unsalted butter, cut into 1 tablespoon pieces each 1 healing tablespoon unsalted butter for the pan ¾ cup unsweetened cocoa powder 2 tablespoons unsweetened cocoa butter for the pan 1½ cups strongly brewed coffee ½ cup whiskey 1 cup semi-sweet chocolate chips 1 cup plus 1 tablespoon granulated sugar (undivided) 1 scant cup light brown sugar 2 cups all-purpose flour 1½ teaspoon baking soda ¾ teaspoon fine sea salt ¼ teaspoon fresh black pepper ⅛ teaspoon ground cloves 3 large eggs 2 teaspoons vanilla extract Confectioner’s sugar for garnish or decoration 1 10” springform pan
Variation: Make a stencil of your choosing, perhaps a Christmas tree and carefully place it on the top of the cake. Put confectioner’s sugar into a sprinkle container or bottle and dust that portion of the cake not covered with the stencil.
Makes about 20 cookies
2 egg whites 1 cup sugar (preferably superfine) 2 cups unsweetened shredded coconut 1 teaspoon vanilla extract Baking parchment paper
Oatmeal Raisin and Spice Cookies Makes about 50 3” thin crisp cookies 2 sticks of unsalted butter, softened 1 cup of dark brown sugar ½ cup of white sugar 2 eggs 1 capful of vanilla extract ¾ cup of flour 1 teaspoon of baking soda A pinch of salt 2 teaspoons of cinnamon 1 well rounded teaspoon ground nutmeg 1 well rounded teaspoon ground clove 2 cups of oatmeal 1 cup raisins Baking parchment paper
 Makes about 50 3” thin crisp cookies
2 sticks of unsalted butter, softened 1 cup of dark brown sugar ½ cup of white sugar 2 eggs 1 capful of vanilla extract ¾ cup of flour 1 teaspoon of baking soda A pinch of salt 2 teaspoons of cinnamon 1 well rounded teaspoon ground nutmeg 1 well rounded teaspoon ground clove 2 cups of oatmeal 1 cup raisins Baking parchment paper
 Serves: 6
1 small sugar pumpkin* 6 tablespoons unsalted butter 3 cups homemade or low-sodium store-bought vegetable or chicken stock 3 cups water 1 sprig fresh thyme 1 small parsnip (about 4 ounces), peeled and coarsely chopped 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped 1 small turnip (about 4 ounces), peeled and coarsely chopped 2 small shallots, minced (about ¼ cup) ½ cup dry white wine 3 tablespoons heavy cream 1 teaspoon packed light-brown sugar 2 teaspoons coarse salt Freshly ground pepper, to taste 6 small thyme sprigs for garnish Preheat oven to 400 degrees.
 Serves 4
1 5 lb. whole Pekin duck 4 cups boiling-hot water 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper, plus 1 tablespoon 2 tablespoons of duck fat (or two tablespoons of butter) 2 medium leeks, cleaned, sliced and minced, white only 1 ½ cup dry white wine 1 -8 oz. jar pear jam
 Serves: 6
1½ lb green beans, trimmed and cut diagonally into ½ -inch pieces ¼ cup pine nuts 2 tablespoons finely chopped fresh flat-leaf parsley 1½ teaspoons finely grated fresh lemon zest 2 teaspoons extra-virgin olive oil
 Serves: 6
8 whole star anise (or 6 tablespoons pre-ground whole star anise*) 6 lamb shanks (about 1 pound each), fat and sinew trimmed 3 tablespoons olive oil, divided 3 cups chopped onions 2 ½ cups chopped celery 1 ½ cups chopped carrots 2 tablespoons chopped garlic 7 cups low sodium Chicken stock 10 oz. Lite coconut milk 1 cup blood orange juice 2 ½ tablespoons grated blood orange zest 2 tablespoons honey Sliced blood oranges – optional garnish
ADVANCE PREP: Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing. * The powder of the whole star anise is more flavorful than ground seeds.  Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half. |
