Wine Poached Cherries with Ricotta Recipe

Adapted from Martha Stewart’s recipe

Serves: 6



-2 1/4 pounds cherries, pitted, room temperature

-2 cups dry red wine

-2/3 cup sugar

-1 vanilla bean sliced and scraped – seeds and bean reserved

-3 fresh basil leaves

-3 three-inch strips lemon zest

-1 1/2 cups fresh ricotta cheese


Pit cherries and put in a large heatproof bowl.

In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil and lemon zest.  Bring mixture to a boil, stirring occasionally.  Pour hot mixture over cherries.

Let cherries soak in wine mixture until they are slightly soft (about 1 hour).

Drain cherries, reserving the poaching liquid.  Discard the basil, vanilla bean and lemon zest strips.  Put liquid into a medium saucepan and cherries into a large bowl.  Bring wine poaching liquid to a boil and continue to boil until liquid has reduced to 1 cup.

Pour hot liquid over cherries and chill for a minimum of 1 hour.

Serve cherries in a shallow bowl topped with ricotta.



New England Clam Chowder Recipe
inspired from recipe by the Culinary Institute of America
makes 2 quarts

1 pound steamer clams steamed and then removed from shell
1 pound cherrystone clams steamed and then removed from shell
3 cups of juices reserved from steamed clams or lobster boil (use bottled clam juice if there isn’t enough reserved)
3 bacon slices diced
1 onion diced
2 tablespoons all-purpose flour
1 bay leaf
½ teaspoon fresh thyme leaves chopped
1 pound of cooked red potatoes diced
3 cups heavy cream
⅛ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons butter
2 cups of french baguette bread cut into crouton sized pieces

Steam the clams and potatoes.  Put about 3 ½ inches of water  (or just enough to cover the bottom half of the ingredients)  in the bottom of a big pot and boil.  Put in whole red potatoes and steam for about 10 minutes.  Add steamer clams and cherrystone clams to the pot and cover pot with lid.  Steam clams for about 6 minutes.  Remove clams from shells, throw away shells but reserve clam flesh.  Cool and chop clams.  Remove potatoes, cool and chop.  Reserve broth.

Cook the bacon slowly over medium high heat in a large pot.  Remove bacon when lightly crispy but reserve grease in pot.  Cool bacon slightly and dice and store, momentarily, on a paper towel.

Add onion to the bacon grease in the pot and cook, stirring occasionally, until onion is translucent, about 5-7 minutes.  Add flour and cook over low heat for about 2 minutes

Whisk in clam broth and bring to a simmer for about 5 minutes.  Add the fresh thyme, bay leaf and potatoes.  Simmer for about 5 minutes.

Add cream, clams, sherry, Tabasco, Worcestershire sauce and pepper.  Simmer for about 10-15 minutes, stirring occasionally.

Make the croutons.  Chop french baguette into crouton sized pieces.  Heat 2 tablespoons of butter on a large skillet over medium heat.  Add baguette pieces and coat with evenly with butter by stirring in skillet.  Add ½ teaspoon salt and ½ teaspoon pepper.  Stir croutons again to make sure they are evenly coated with seasoning.  Toast croutons in skillet for about 5-8 minutes, flipping and stirring croutons periodically to make sure all sides are browned and toasted.

Top clam chowder with croutons and enjoy a taste of the sea!

Slow Morning Chocolate Swirled Pastry Bread

Adapted from  Artisan Bread in Five Minutes a Day by: Jeff Hertzberg and Zoe Francois

For the Brioche Bread:

1 1/2 cups warm water

1 1/2 tablespoons granulated yeast

1 1/2 tablespoons kosher salt

8 large eggs, lightly beaten

1/2 cup honey

1 1/2 cups unsalted butter, melted

7 1/2 cups unbleached all-purpose flour

1 egg beaten for egg wash spread on top of bread

granulated sugar for sprinkling on top

For the Chocolate Ganache:

1/4 pound good quality bittersweet chocolate chopped

2 tablespoons unsalted butter

4 teaspoons unsweetened cocoa powder

5 tablespoons corn syrup

1 tablespoon rum

1 egg white, lightly beaten with 1 tablespoon water

The Brioche dough is best prepared the day before, but can be made day of by decreasing the amount of flour by 1 cup.

Dough Directions: Mix the water, yeast, salt, eggs, honey and melted butter in a electric mixing bowl or large mixing bowl. Slowly mix in the flour on a low speed until all of the flour is incorporated. Transfer dough to a 5 qt. storage container and allow to sit and rise for about two hours (the dough should double in size and begin to collapse. Refrigerate dough in a lidded, but not airtight, and store overnight

Early Morning Chocolate Swirl Pastry Bread Directions:

Prepare the chocolate ganache first.  Melt the chocolate in a double broiler.  Immediately remove from heat when all of chocolate is melted.  Stir in butter until incorporated.

Mix together the cocoa powder, rum and corn syrup until smooth.  Add to the chocolate mixture.

Lightly butter a 9x4x3 inch loaf pan.

Dust the surface of stored Brioche dough with flour and cut off a one pound piece of dough (there will be dough leftover that can be stored and used for more baking) Shape dough into a ball and then roll out into a  ¼ inch thick rectangle with a rolling pin.  Dust with flour lightly if dough is becoming sticky.

Spread ½ cup of the chocolate ganache over the center of the dough rectangle and spread on dough leaving a 1 inch border on all sides. Start at the bottom short edge of the rectangle and roll dough.  Tuck ends of the loaf beneath and form into a oval loaf and place in the loaf pan.

Let dough rest for 1 hour and 40 minutes in a warm spot.

Preheat the oven to 350 degrees and brush loaf with egg wash and sprinkle with granulated sugar.

Bake the loaf for 40 minutes or until top is golden brown.

Remove loaf from pan and cool slightly.

Spread remaining ganache on top of the loaf and reserve some for dipping.


Fresh Mango Salsa

Serves 10


2 mangos skinned and diced

1 red pepper diced

1 jalapeno chopped(take the seeds out or omit according to desired spice level)

1 cucumber skinned and diced

1 small red onion diced

juice from one freshly squeezed lime

1 teaspoon salt

2 cloves garlic minced

½ cup of fresh chopped cilantro

Cut up mangos, cucumber, onion, jalapeno, garlic, cilantro, red pepper and mix together.  Squeeze the juice of one lime over the top of mixture and sprinkle with salt and mix again.  Done!

Fried Pork Chops with Mango Salsa

Ingredients for chops

Serves 4

4 pork chops

1 cup of bread crumbs

1 tablespoon cumin

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon chili powder

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

2 eggs (whites only)

Mango Salsa (see recipe above)

Combine bread crumbs, cumin, salt, paprika, chili and pepper.  Spread mixture out on a plate and set aside.

Dip pork chops into egg whites and then transfer to plate with bread crumb mixture.  Evenly coat each side of pork chops with bread crumb mixture by pressing each side of the chop down lightly into bread crumb mixture on plate.

Heat 4 tablespoons of olive oil in a large skillet.  When the oil is hot (you can see ripples) add the pork chops.  Let each side fry for about 6 minutes.  The interior temperature of the chops should be around 155-160 degrees when done.

Top liberally with fresh mango salsa and enjoy!

Redemptive Rhubarb Strawberry Crumble Bar Recipe

Serves: 16

Adapted from Martha Stewart’s Rhubarb Crumb Recipe


For Crumble:

½ cup unsalted melted butter

¾ cup brown sugar

⅓ teaspoon Kosher salt

1 ¼ cup all-purpose flour

For Crust:

¾ cups unsalted butter room temperature

1 ¼ cup powdered sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

¾ teaspoon baking powder

½ teaspoon Kosher salt

For Filling:

1 lb rhubarb diced into ½ inch pieces

1 lb strawberry hulled and sliced ½ inch thick

1 ½ tablespoons brown sugar

⅓ cup all-purpose flour


Heat the oven to 350 degrees fahrenheit.

Line a 9 inch baking dish with parchment paper, allowing paper enough paper to hang over the edge of the dish on two sides.  Butter and flour parchment paper and dish.  Tap off excess flour.

Make the crust:

In an electric mixer, mix together the butter and powdered sugar until light and fluffy.  Slowly add eggs and vanilla extract to the mixer.  Mix until combined.  Whisk together flour, baking powder and salt.   Add flour mixture and stir until just incorporated.  Don’t over mix.  Pour the crust mixture into the bottom of the lined baking dish.

Make the filling:

Combine chopped strawberries and rhubarb in a large bowl.  Mix in flour and brown sugar until spread evenly over strawberry and rhubarb combination.  Pour on top of crust mixture.

Make the crumble:

Whisk together melted butter, brown sugar and salt.  Add flour and mix together with fingers to create large crumbs.  If mixture is too soft, refrigerate shortly and then mix.  Sprinkle crumble on top of filling in baking dish.

Bake for 50-55 minutes or until golden brown and an inserted toothpick comes out clean.

Allow to cool, then cut bars to preferred size.  Serve with vanilla ice cream or fresh whipped cream.


Peanut Butter Bacon Dog Treats

Makes 6 dozen little (1 inch) biscuit sized treats


3 slices of bacon, crumbled (grease reserved)

1 egg

1/3 cup creamy peanut butter

1 tablespoon maple syrup

3 tablespoons water

1 cup whole wheat flour

½ cup wheat germ

Preheat oven to 350 degrees

Mixture 1: Mix together the egg, peanut butter, maple syrup and water until blended.  Set aside.

Fry bacon until crispy and then set aside on a paper towel

Allow the bacon grease to cool slightly in the pan (3-5 minutes)

Add Mixture 1 to the cooled bacon grease and mix until combined

Pour bacon grease mixture into a large bowl and add whole wheat flour and wheat germ.  Mix until thoroughly combined.  Add bacon crumbles and mix until combined.

Roll out dough onto a lightly floured surface until about ¼ inch thick. Cut out dough to desired shapes and put on lightly greased cookie sheets.

Bake for 15 minutes and then flip biscuits to opposite sides so the top of the biscuits can now brown on the bottom of the pan.  Bake for 15 more minutes or until both sides of the biscuits are golden brown.

  • If you are baking biscuits with two trays in the oven, make sure you rotate them half way through the baking time.

Cool biscuits and treat your pup!

Use within a week, or store in the fridge for up to 3 weeks

Nook and Cranny English Muffins

Makes 8


-2 ¼ cups flour

-1 teaspoon instant yeast

-1 cup warm water

-1 tablespoon honey

-2 tablespoons nonfat dry milk

-3 tablespoons unsalted butter

-1 ¼ teaspoons salt

-semolina flour or cornmeal for dusting parchment

Mixture 1: In a medium bowl, combine 1 cup flour, ½ teaspoon yeast, warm water and honey, and whisk until combined.

Mixture 2: In a separate bowl, combine 1 ¼ cups of flour, remaining ½ teaspoon yeast and dry milk.

Sprinkle mixture 2 on top of mixture 1.  Do not combine. Leave in a warm place until doubled (about 2 hours).  Refrigerate for 1 hour.

Transfer to an electric mixture with a dough hook attachment and mix until both mixtures are thoroughly combined.  Add the butter and salt and continue to mix until dough is elastic and smooth but slightly sticky.

Transfer dough to an oiled bowl and cover loosely with oiled plastic wrap.  Let the dough rise until doubled in size, about 1 hour.

With lightly oiled hands, knead dough for about 2 minutes.  Form dough into a flat rectangle, cover with plastic wrap and refrigerate overnight or until chilled.

Preheat oven to 350 degrees Fahrenheit

Line a baking sheet with parchment paper and then lightly dust with semolina flour or cornmeal.

On a lightly floured surface, roll out dough until it is about ¾ of an inch thick.  Use 3 inch biscuit cutters (or a mason jar top edge) and cut out 8 muffins.  Put the cut out muffins on the parchment-lined baking sheets and let rise in a warm place for about 1 hour.

Sprinkle muffin rounds with course salt and melt 1 tablespoon of butter in a frying pan.  Fry muffins in the butter until they are golden brown on both the top and bottom (about 4 minutes for each side).  Muffins will rise slightly from frying on the pan.

Return muffins to baking sheet.  Bake muffins for 10-13 minutes.  Transfer to a wire rack to cool.

Muffins should be wrapped in plastic wrap to store.

Mmmmmmmm Enjoy!

Warm Caramel Sticky Buns Recipe

Makes 8 buns


Caramel Topping

6 tablespoons softened unsalted butter

1/2 teaspoon salt

1/2 cup brown sugar

1/2 cup pecan halves


4 tablespoon softened salted butter

1/4 cup of brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped and toasted pecans

Pinch of ground black pepper

Boule Dough Master Recipe

3 cups lukwarm water

1 1/2 tablespoon granulated yeast

1 1/2 tablespoon coarse salt

6 1/2 cups all purpose white flour


You should preferably store the door for at least a week in the fridge to develop ample sourdough flavoring.  Mix the yeast with warm water and salt.  Add the flour and mix with a spoon or mixer with a dough hook attachment until dough is blended completely.  Put dough in a container and allow to rise at room temperature until it begins to collapse.  Cover container loosely.  Do not use an air tight lid.  After dough has risen (approximately 1 1/2 hours) store in fridge. On baking day, take dough out of fridge and sprinkle lightly with flour.  Take out a piece of dough, approximately the size of a melon, and gently form into a ball.

Toast the pecans:

preheat the oven to 350 degrees and put the pecans on a cookie sheet.  Toast for 7 minutes or until fragrant.

Mix the caramel topping:

Cream together the butter, brown sugar and salt.  Spread evenly on a 9-inch cake pan and sprinkle pecan halves on top

Mix the filling:

Cream together the butter, brown sugar, pecans and spices.

Roll out the dough, spread filling and roll into log:

Press the boule dough into a rough shape of a rectangle on a lightly floured surface.  You will also have to lightly flour your hands and rolling pin because this dough is extra wet.  Roll out the dough with the rolling pin into a 20 inch by 9 inch rectangle.  Spread the filling evenly on top of the dough.  Start with a long side of the rectangle and carefully roll the dough inwards, forming it into a log.  Cut the log into 8 equal sections with a sharp serrated knife.

Prepare the pan and let dough rise:

Put the eight pieces of dough on top of the prepared cake pan with the caramel topping.  Let the dough rest in a warm place for about 1 hour.  Preheat the oven to 350 degrees F.


Pop the buns in the oven and bake for about 40 minutes or until the dough is golden brown.  Take pan out and immediately scrape along the edge of the pan with a butter knife to loosen the edges of the buns.  Invert the buns on a plate and scrape any gooey caramel that left on the pan and add it to the topping of the buns.

Eat while still warm, or let cool and then store in a cool place for up to 3 days.



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