Posts tagged sundries
Roasted Carrots & Carrot Top Pesto

 It is gratifying to to cook root-to-leaf and it showcases unimagined flavor possibilities. Roasting root vegetables such as carrots at high heat and serving them topped with their own gorgeous greens, these roasted carrots, inspired by Diva Bakes, a café in Kinsale, Ireland, are good for the earth, beautiful to look at, and good for you.

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Autumn Muffins

A tribute to leaf peeping season, these fall pumpkin spice muffins are a gorgeous burnt orange color and fill the house with the spicy warm scent of autumn baking. Perfect for the Thanksgiving table, perfect as a snack, and perfect even when craved in February, this is an easy quick (under 5 minutes to mix up) bread recipe to be shared for generations among friends and family.

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Bavarian Pretzels

The perfect Oktoberfest pairing:, pretzels and beer. While the Germans are busy pouring steins of Hefeweizen and Kölsch, Americans prefer their pale ales and luckily, they all taste even better when accompanied by a perfectly textured salted home made pretzel. Tying the pretzels into the traditional form of a child crossing his or her arms in prayer (pretzels were, after all, invented by a Monk in 610 A.D.), is one of the many ways to enjoy this savory snack. A simple braided pretzel stick is also worthy of a gathering treat heralded as a sign of good luck, spiritual wholeness, and a sign of marriage prosperity.

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Basil Pesto (Nut Free)

Who would ever guess that basil is a member of the mint family? Mostly eaten as as a tomato and mozzarella enhancing herb, its medicinal qualities abound. Purported to be an anti-inflammatory, anti-aging, and antibacterial culinary supplement, it certainly sounds like something truly good for you. Serve slathered on grilled bread, drizzled over roasted vegetables, stirred into pasta, or baked with eggs. This dish is summer at its peak. 

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Huckleberry Jam

In the acidic mountain soil of the northwestern United States and Canada, the tiny, bluish-purple huckleberry fruit begins to ripen mid-August. The picking season might stretch for four weeks unless the bears beat you to them. Unlike its blueberry cousin, huckleberries must be hand-picked, and attempts to cultivate them have been unsuccessful. A pound of fresh huckleberries sells for about $20, the same price as filet mignon--huckleberries are a treat and, unless you plan to visit the alpine meadows of the Rocky Mountains in late August, finding them fresh is next to impossible. Flash frozen berries, however, are available year-round and perfect for making jam. Beware! The intense sweet tart flavor of the huckleberry may spoil the senses. It just may become more than a once a year obsession.

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Vermont Pimento Cheese Spread

This simple, limited ingredient version seeks a flavor balance pleasing to nearly everyone. Vermont cheddar adds a zing--the minerals in the water and soil that sustain the grass eaten by cows provides a unique flavor profile to the cheese that distinguishes this spread from other regional American cheddars.

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Bourbon Maple Syrup & Sea Salt Popcorn

The history of popcorn dates back to the America's more than 5000 years ago. Native Americans ate these airy kernels and in no time colonists adopted the puffy snack and began tweaking the toppings. This recipe is the homemade, finger licking, New England version of Cracker Jack. Sweet and salty and buttery all at once, BOURBON MAPLE SYRUP is the secret weapon for over the top flavor nuance.  The goodness of syrup tapped from Vermont sugar maple trees and then aged for 14 weeks in Kentucky bourbon barrels seeks to provide a euphoric snacking adventure. The popcorn will still be movie worthy if made with syrup straight from the tree--but do consider spiking the syrup with a bit of bourbon whiskey while making the topping--it will burn off during the two minutes on the stove, but a subtle smoky bourbon taste will linger. 


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Jordan Pond House Popovers

Tucked away along the side of Cadillac Mountain in Maine’s Acadia National Park, The Jordan Pond House has served popovers since the 1800’s. It is worth a trip up the lovely Maine coast to have the chance to book afternoon tea, eat these stunning towering popovers while searching for Atlantic Puffins or falcons in the sky. Book an outdoor table lakeside and enjoy the breathtaking mountain backdrop. The memory of the smell, taste, and view will cause cravings to replicate this bit of heaven in the Pine Tree State.

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Sofra's Beet Tzatziki

A CSA share provides access to gorgeous year round produce and offers a glimpse into a farmer's precious dedication to the land. Siena Farms is owned by Farmer Chris who he just happens to be married to the James Beard award-winning chef, Ana Sortun. Lauded for her middle-eastern inspired cooking, she collaborates with her farmer husband to develop crop varietal selections and harvest techniques. Together they seek to sustainably grow some of the best tasting fresh produce. Each week, a box overflowing with beautiful seasonal produce arrives along with inspiration for preparing nature's local bounty. New England's climate allows for a varied harvest. A favorite is the chioggia beet, a candy caned striped variety perfect for this gorgeous beet dish-add a bit of seasoned, cooked, ground lamb, the perfect pocket pita ingredient.

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GQ Chimichurri

Little can go wrong with a fresh herb sauce . In spring when oregano is thick and lush in the garden, this is the go to fresh sauce for spooning over meats, fowl, roasted vegetables, or for pouring on a plate and dipping in bites of an artisanal loaf of bread. The smell of this sauce is divine. Gauchos, skilled South American horseman, cooking on open fires are credited for this sauce. There are many versions of chimichurri, but this particular recipe is lifted straight from the pages of GQ. Cowboys and urban hipsters love it and you will too.

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