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Monthly Archives: April 2016

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Chestnut and Cranberry Stuffing

Chestnut, Onion and Cranberry stuffing
 
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I prepare the stuffing in a baking dish and use vegetable broth instead of chicken broth if I am cooking for vegetarians. I use home grown chestnuts that I have prepared and frozen.
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Recipe type: Holidays
Cuisine: American
Serves: 10 servings
Ingredients
  • 1 package Pepridge Farm Stuffing mix wit herbs
  • 1 large onions, chopped
  • 2 stalks of celery, chopped
  • 1 stick (1/2 cup) unsalted butter
  • ¾ pound vacuum-packed or canned whole chestnuts or fresh frozen
  • 3½ cups chicken broth
  • 1 cup dried cranberries
  • 1 cup packed fresh flat-leafed parsley leaves
  • • 1 teaspoon chopped fresh sage leaves
  • • ½ teaspoon chopped fresh thyme leaves
  • • Garnish if desired: chopped fresh flat-leafed parsley leaves
Instructions
  1. Preheat oven to 325° F.
  2. Salute onions and celery over medium heat until soft. Place cranberries in a bowl with enough water to cover and microwave for 3 minutes to plump. Coarsely chop chestnuts. If using canned, cook in broth for 15 minutes. Chop parsley. In a large bowl toss together bread, onions, chestnuts, cranberries, and boiling broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature and bake or microwave until warm.

 

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Key Lime Pie

Key Lime Pie
 
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This is an easy pie to make and great for entertaining. I keep ½ C baggies of lime juice in the freezer, so all I have to do is defrost one and voila
Recipe type: Dessert
Cuisine: Florida
Ingredients
  • 1 small graham cracker crust
  • 1 can sweetened condensed milk
  • 4 egg yolks
  • ½ C key lime juice
  • fresh or purchased whipped cream
  • lime zest for garnish
  • Double the recipe if you are using a large crust.
Instructions
  1. Combine ingredients and pour into crust. Bake 325 for 15 minutes. Cool and top with whip cream and a lime zest.

 

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Crab Cakes

Crab Cakes
 
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In Nova Scotia, we have plenty of fresh crab. The
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Recipe type: Seafood
Cuisine: Nova Scotia
Serves: 4 servings
Ingredients
  • 1 pound crab meat
  • ½ C Italian bread crumbs
  • 1 egg beaten
  • 2 tbsp mayonnaise
  • 1 tsp prepared mustard
  • ¼ tsp Worcestershire
  • ½ tsp Old Bay seasoning
  • salt to taste
  • 2 tbsp vegetable oil
Instructions
  1. Combine all ingredients, shape into patties (I prefer 2 small patties per person instead of one large one), and cook 2-3 minutes on each side until golden brown.
  2. I like to serve the crab cakes with a fresh corn salsa. Combine cooked corn kernels with salsa, parsley, salt and pepper to taste.

 

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Buffalo Chicken Dip

Buffalo Chicken Dip
 
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Recipe type: Appetizer
Serves: 8-10 servings
Ingredients
  • 
1 (10 ounce) cans chunk chicken, drained
  • 1 (8 ounce) packages cream cheese, softened
  • ½ C cup Ranch dressing
  • ½ C cup buffalo sauce
  • 
1 cup shredded Cheddar cheese
  • 
1 bunch celery, cleaned and cut into 4 inch pieces
  • crackers or corn chips
Instructions
  1. Combine first 5 ingredients in sauce pan and heat until blended and warm. Transfer to pie plate, sprinkle with cheese. Bake at 350 until bubbly.

 

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Kumquat Marmalade

Kumquat Marmalade
 
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Jars of kumquat marmalade make great Christmas presents.
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Recipe type: Holidays
Cuisine: Florida
Ingredients
  • Wash, dry, halve, and remove seeds from kumquats. Cover the fruit with about ¼ their volume of sugar and let stand in the refrigerator overnight or for several days. Process in food processor in batches. Cook in large saucepan until desired consistency is reached. Adding more sugar makes the mixture thicker and sweeter.
  • Place in sterile jars and process in hot water bath for 15 min.