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Emily’s Mini Pecan Pies

Emily’s, Grandma Foley mini pecan pies My niece Emily loves to bake. We all look forward to family gatherings and Emily’s mini pecan pies. She inherited this recipe from Grandma Foley on the Turner side of the family. We are...
Chicken Liver Pate with Green Peppercorns

Chicken Liver Pate with Green Peppercorns

Chicken Liver Pate with Green Peppercorns Silver Palate A Robert family favorite!   6 TBSP butter ½ C minced onion 2 garlic cloves chopped finely 1 tsp thyme ½ C celery tops 10 black peppercorns 2 bay leaves 6 C...

Sausage Wonton Wraps

The Robert/Walker/Toca/Hellmuth Christmas Eve celebration is built on the tradition of lots of wonderful appetizers that are served during an extended cocktail hour as the kids run wild and pray for the call to open presents. My cousin Lisa Hellmuth...

Coq au Vin

Ingredients: 3–4 ounces bacon, cut into small strips Cooking oil 2.5-3 lb frying chicken ½ teaspoon salt 1/8 teaspoon pepper ¼ cup cognac 3 cups red wine preferably Burgundy 1–2 cups beef stock 1 tablespoon tomato paste 2 cloves garlic...
Salmon Verrine Recipe

Salmon Verrine Recipe

Horseradish Cream INGREDIENTS 4 oz cream cheese 4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste 2 sprigs fresh dill 7 (or more) TBS heavy cream 1/8 tsp salt DIRECTIONS Blend everything in a food processor.  Add...

Caramel Apple Trifle Verrine

From Baker’s Royale Makes approximately eight 3 1/2 oz servings Ingredients: Caramel Mousse: 1 cup cold heavy cream 2 tablespoon sugar 1/4 cup plus caramel (recipe follows) Caramel Sauce: ½ cup granulated sugar 2 tablespoons water 2 tablespoons unsalted butter...

Deep Dark Chocolate Cookies

These are my all time favorite chocolate cookies from my friend and neighbor, Carol Lapari. Great for gift giving. Stay fresh for a while so you can keep them around to satisfy your chocolate cravings! Ingredients: 1 1/2 cups bittersweet...

Winter Squash Soup With Gruyere Croutons

Adapted from Bon Appétit, December 1996, Serves 8 Ingredients: Soup ¼ cup (½ stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3, 14.5 ounce cans low-salt chicken broth 4 cups, 1-inch pieces peeled butternut squash (about...

Dianne’s Fall Vegetable Frittata

Ingredients • 8 oz. fresh mushrooms • ½ tsp minced garlic • 1 bag fresh spinach, stems removed, lightly steam until wilted • Red, yellow orange peppers, sliced into strips and sautéed • Sun dried tomatoes, drained and chopped •...

Carol’s Autumn Arugula Salad

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette from How Sweet it is SERVES 2 TO 4 Ingredients: 2 tablespoons coconut oil 1 acorn squash, sliced in 1/2-inch thick rounds, seeds removed 1/4 teaspoon salt 1/4...
Cold Rice Noodles with Peanut-Lime Chicken

Cold Rice Noodles with Peanut-Lime Chicken

Adapted from David Tanis, via The New York Times and The Smitten Kitchen Serves 4 generously, 6 moderately Peanut dressing Ingredients: 3 tablespoons Asian fish sauce 3 tablespoons rice vinegar 7 tablespoons lime juice 3 tablespoons soy sauce 1 one-and-a-half...
Huachinango a la Veracruzana

Huachinango a la Veracruzana

From “The Cuisines of Mexico” by Diana Kennedy Preheat oven to 325 F Ingredients:  3 pounds whole redfish or red snapper, gutted and scaled 1 teaspoon salt 2 tablespoons lime juice Sauce: 2 pounds fresh tomatoes ½ cup olive oil 1 medium onion, finely...