Oatmeal Rum Raisin Bread

Mostly savory with a touch of sweetness from the raisins, this humble little loaf began its life in 1939. Thumbing through an old cookbook from 1939 “The New England Yankee Cookbook” I came across an oatmeal bread recipe, simple in ingredients, and it made four loaves! Although I love my usual oatmeal bread (recipe here)…

Broiled Pink Grapefruit with Brandied Cherries

 This recipe is simple to put together, and was one of the most popular starters at the inn in citrus season. We don’t often think of eating grapefruit cooked, but the quick visit under the broiler both softens and sweetens the fruit. The cherry flavor is a great companion. For my birthday recently, my niece…

A Celebration of Maple Sugar Season

It’s our state tree, our state flavor, and this time of year is it also our first crop. The sap is running! We love hearing those words. Our first crop of the year in Vermont is maple! It is also our first real evidence of spring in this cold climate.              When I hear that the…

Winter Radish Fritters

These little winter radish fritters can be an appetizer, party food, a side dish, or lunch! We’re trying to be good and eat as much from the local winter CSA as possible. In mid-February, we still have roots of every kind, lots of roots, our continuing supply of baby greens, lots of eggs and cheese….

Cranberry Orange Nut Bread

When I start cooking with oranges, that signals the holidays to me. Cranberry orange nut bread combines sweet, savory, and tangy, and rounds out the bread basket!  This is my favorite cranberry bread recipe. It is bursting with cranberries and the flavor combined with the orange is a celebration of the holidays. It is also…

Vermont Cheddar and Rosemary Scones

Tender, moist, and packed with flavor, these cheddar and rosemary scones are a perfect little afternoon snack or brunch favorite. Do you need a little pick-me-up in the middle of the afternoon? A cup of tea, or perhaps an iced coffee, along with a nibble of something sweet or savory, and you’re set to go…

Apple Crisp Muffins

What’s better than an apple muffin? How about one topped with apple crisp? Everyone loves the crispy part of the apple crisp the best, so why not let it rest on a muffin instead of a pan of apple slices? These muffins have lots of apple flavor, but if you want to add even more, soak the raisins or cranberries…

A slice of homemade bread with some fresh blackberry jam?

Both of these recipes are quicker than the vintage versions, but just as delicious! It’s berry season and that means time to make some jam. I usually make strawberry jam, sometimes blueberry, raspberry if there are enough to be found, but always blackberry! It is one of my favorite kitchen gifts, and on the rare…

Guilt-Free Banana Muffins for Everyone!

Everyone can eat these muffins guilt-free! They can be made gluten-free, sugar-free, dairy free, and can be made egg-free and nut-free, but they still have tons of flavor and extremely moist! We have all kinds of food restrictions and desires in our family, so sometimes it is nice to make something you know everyone can eat.Lots…

Strawberry and Rose Crêpe Tower

A festive take on a strawberry Crêpe. My garden roses are blooming like crazy, and I’m always inspired by their fragrance to create something special in the kitchen. This year, I decided that since the strawberries are so wonderful, I would start there, with roses, their late spring friend, providing the accent. People love crêpes,…

Seared Scallops, Artichokes, and Tomatoes over Polenta

When I was growing up, my mom would make corn meal mush. This was the New Englander’s version of “polenta,” but since we hold not a single Italian gene, it was just mush to us. We had it for breakfast as cereal, sweetened with maple syrup, as a starch at dinner, and the leftovers were…

Pizza and Beer Bread

This is a nutritious quick bread that has all the flavor of pizza, and you can load it with your favorite pizza topping! I’ve probably baked more in the last month than in the entire previous year! Making bread every week with “Ginny Junior,” my sourdough starter, as well as brioche for Easter and lots…

Smashed Potatoes with Tomato Sauce and Olives

I’ve rarely met a potato I didn’t like! This time around, the potato is the center of the dish and not just a lonely little side. The star Have you had enough dinners lately with pasta the center of the plate? I love it when potatoes can be the star of a meal. A stuffed…

Chickpea Flour and Chive Wraps

Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap! These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of…

Warm Up Your Morning with Hot Cereal

It looks like a dish of cereal, a pretty one at that with a few little adornments. However, take a bite, and you might forget forever about those packets of instant oatmeal.   Hot cereal in the winter When I was a child, winter months usually meant hot cereal in the morning, and that was…

Chia Seed Virgin Mary Breakfast Pudding

From chia pet to hot nutritional powerhouse in (only) a few decades, these curious little seeds can boost your morning energy with this savory pudding! My first experience of chia seeds was their thick fur on little clay “pets” that were a rage. My mother grew one on her kitchen window sill. That was pretty…

Sour Cream Blueberry Pancakes

Shh, don’t tell the kids they are good for them… Of all the dishes I served up at the inn for 18 years, the most frequently requested meal from repeat guests was blueberry pancakes. People remember them, think about them, desire them, and will eat them with gusto when served. Not only a favorite of…

Vermont Shepherdess Pie

A vegetarian version of the layered casserole we all grew up on! Hearty enough for everyone. We are no longer under the illusion that summer will last forever. The temperatures have dropped, and so have lots of leaves! But right now, there seems to be just about every vegetable out there one could want, along…

Blue Cheese Soufflé

On a recent trip to the farmers market, I came upon the most lovely wheel of blue cheese. It was so pretty I got distracted photographing it and missed my chance at a basket of chanterelle mushrooms! When you combine cheese, eggs, and a lot of air, the result is far greater than the sum…

Crab and Corn Salad on Corn Fritters

Make this salad and fritters, any number of ways, the star is always the corn. It’s corn season! That means corn on the cobb, corn chowder, cornbread, succotash, corn pudding, and corn fritters. At this time of year, it is not unknown in our house to have a supper that consists solely of corn on the…

Buttermilk Blueberry Muffins

A hint of lemon, a tang of buttermilk, and a little extra vanilla, add flavor to these berry season delights! During blueberry season, there will be quite a few special dishes served up. However, blueberry muffins can be made all year long with the local treasures since the fruit freezes so easily. I had a…

Seductive Strawberry Cream Scones

It’s Impossible to improve on the original old family recipe, unless you add a dab of whipped cream! I was afraid this would be one of those years when the strawberries would taste watery since we’ve had so much rain, but I was wrong! The strawberries have been absolutely delicious this year – sweet, plump,…

Goat Cheese Frittata

Tangy goat cheese pairs well with sweet red peppers and Vidalia onions. Frittatas are one of my favorite versatile egg dishes that span breakfast to supper, and every snack in between. Hot, cold, or room temperature, these dishes are usually a way to use what is sitting sadly in my refrigerator, those little bits of…

Grandmother Neill’s Rhubarb Coffee Cake

This recipe is from the grandmother of a friend of a friend! My friend Carolyn and I have worked a local music festival for many years, and catering the green room for the artists has been one of our pleasures. Since the festival is in early June, Carolyn often brought this cake made from fresh…