1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup honey (try B’s Honey)
1 egg (try Constantine’s or Mountain Wind)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2. In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly, until smooth.
3. Stir in the flour, baking soda, salt and cinnamon. Mix until just combined.
4. Drop dough by teaspoonfuls onto an ungreased or parchment lined baking sheet. Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing cookies to a wire rack to cool.
Roasted Rhubarb Parfait
A bunch of rhubarb (roughly 14 oz)
A 1 inch piece of ginger, peeled and sliced
Sugar for sprinkling
Granola (try Our Daily Eats)
Pomegranate seeds (optional)
Ice cream, frozen yogurt, or Greek yogurt
1. Preheat oven to 400 degrees F. Place the rhubarb and ginger in a baking dish and sprinkle with sugar. Cover with foil and roast for 10 minutes, then remove foil and cook for a further 10 minutes until tender and syrupy.
2. The roasted rhubarb can be used to top Greek yogurt for breakfast, or vanilla ice cream or frozen yogurt for dessert. Add granola and if you are feeling fancy, add some pomegranate seeds as well!
German Cucumber Salad
1 European-style Cucumber
½ cup Nectar Hill Apple Cider Vinegar
2 Tbs. Olive Oil
Fresh dill (or dried if out of season)
Salt and pepper
tsp Sugar (optional)
1. Slice cucumber as thinly as possible with a knife or mandolin.
2. Add enough vinegar to partially submerge cucumber slices (usually ½ cup will do the trick).
3. Add olive oil, dill, salt, and pepper. Mix well, for best results let salad sit for half hour to hour.
4. In the South of Germany, a teaspoon of sugar is added as well. Up to you!
Honey Vinaigrette Salad Dressing
1 Tbsp. Apple Cider Vinegar (try Nectar Hills’)
¼ cup Extra-Virgin Olive Oil
2 Tbsp. Honey (try B’s Honey)
½ tsp. Dijon mustard
sea salt and black pepper
Place all ingredients in a clean jar or container with a lid and shake to combine. Serve on your favorite salad greens and veggies. Super easy.
Porter Marinated Steak with Blue Cheese Butter
For the steak:
1 ½ cups stout or porter (try the Beer Diviner)
2 Tbs. Worchester sauce
1 tsp. smoked paprika
1 small minced shallot
½ tsp. salt
4 steaks of your choice (try Nectar Hills’)
For the butter:
½ cup unsalted butter, softened
½ cup stout or porter
¼ cup crumbled blue cheese (try R&G)
Whisk together beer, Worchester sauce, shallot, paprika, and salt. Place the steaks in a dish and cover with the marinade. Leave in the fridge for 4-12 hours.
For the butter: add beer to a saucepan over medium high heat, and reduce to about 2 Tbsp, stirring constantly (roughly 8-10 min). Combine the beer, butter, and cheese in a food processor or mix by hand. Roll into a log and refrigerate until solid (about an hour).
Fifteen minutes before cooking, remove the steaks from the marinade and allow to dry for about ten minutes.
Grill the steaks to your required level of doneness and top with a pat of butter.
Death Wish Coffee & Cream Martini
1 oz. Deathwish Coffee Vodka (Albany Distilling)
1 oz. milk
1 oz. chocolate milk (try King Brothers Dairy for the milk)
Add vodka, milk, and chocolate milk to a cocktail shaker or jar filled with ice. Shake vigorously and then pour into martini glass. Makes one martini.
Maple Glazed Salmon
2 salmon filets (try Hooked)
3 Tbsp. soy sauce
3 Tbsp. honey (try B’s Honey)
1/2 cup maple syrup (try Mountain Winds Farm)
1 clove of garlic, minced
Mix honey, maple syrup, soy sauce, and minced garlic in a bowl and whisk together. Pour marinade over salmon in an ovenproof dish.
Cover and place in the fridge for 30 minutes. Preheat oven to 400 degrees.
Place baking dish uncovered in the oven for 20 minutes or until salmon flakes with a fork. Serve with rice and a green vegetable.
Easy Two Cheese Soufflé
2 Tbsp. butter
3 Tbsp. flour
¾ cup milk (try King Brothers Dairy)
1 bay leaf
grated parmesan cheese for sprinkling
3 Tbsp. soft goat cheese (try R&G Cheese)
2/3 cup firm cheese, diced (try Sugarloaf Farm)
6 egg whites at room temperature (try Constantine’s or Mountain Wind)
¼ tsp. cream of tartar
salt and pepper
Melt butter in heavy saucepan over medium heat. Add flour and cook until slightly golden, stirring occasionally. Pour in half the milk, stirring vigorously until smooth, then stir in remaining milk and add the bay leaf. Season with salt, pepper, and nutmeg. Reduce heat to med-low and allow to simmer for 5 minutes, stirring occasionally.
Preheat oven to 375 F. Butter a 5 cup ovenproof dish and sprinkle with parmesan cheese.
Remove the sauce and discard the bay leaf. Stir in the cheeses.
In an electric mixer, beat the egg whites until they become frothy. Add the cream of tartar, increase the spped and continue beating until they form stiff peaks that flop over a little at the top.
Stir a spoonful of the egg whites into the cheese sauce to lighten it, then pour the cheese sauce over the remaining whites. Gently fold the sauce into the whites until just combined.
Gently pour the mixture into the prepared dish and bake for 25-30 minutes until puffed and golden brown. Serve immediately. Serves 4-6.
Maple Pork Chops
4 boneless pork loin chops (Weathertop Farm
has great pork)
1 teaspoon minced frsh thyme
salt and pepper
1 tablespoon olive oil
1/2 cup brewed coffee
1/4 cup New York Maple syrup (check out Mountain
Wind Farm's syrup!)
1 tablespoon dijon mustard
2 teaspoons Worchester sauce
1. Sprinkle pork chops with thyme, salt and pepper. In a large skillet, brown chops in oil. Remove and keep warm.
2. Add remaining ingredients to the skillet. Bring to a boil: cook until liquid is reduced by half.
3. Return pork chops to skillet. Reduce heat: cover and simmer for 10-12 minutes or until meat is tender, turning once.
Balsamic Roasted Asparagus
2 pounds fresh asparagus, trimmed
2 tablespoons of olive oil
3 tablespoons of balsamic vinegar
a pinch of sea salt
1/8 teaspoon ground black pepper
fresh grated parmesan to taste
1. Preheat oven to 400 degrees F.
2. Place asparagus in a shallow baking dish or pan.
3. Sprinkle with olive oil, vinegar, salt, and pepper. Toss to coat.
4. Grate some parmesan cheese on top.
5. Bake until lightly browned, 15-20 minutes.
Butternut Squash Bisque
Time to use up the last of those winter squash and get ready for spring! This is an easy, filling, and healthy soup.
2 tablespoons butter
2 small onions
3 cups peeled, seeded, and cubed butternut squash
1 ¼ quarts vegetable or chicken stock
1 ½ cups cubed potatoes
1 teaspoon pumpkin pie spices
Greek yogurt or sour cream
Melt the butter in a large saucepan. Add the onions and cook for about five minutes or until soft.
Add the squash, stock, potatoes, and pumpkin pie spices and bring to a boil. Lower the heat to low and simmer for about 35 minutes, or until all of the vegetables are soft.
Use an immersion blender to process the soup until smooth, or use a blender or food processor if you haven’t got one. Season with salt and pepper. Garnish with a dollop of greek yogurt or sour cream, some croutons and dried cranberries.
New York Baked Apples
4 tbsp butter
4 tbsp brown sugar
Walnuts or pecans (optional)
This is a very satisfying dessert for a chilly winter’s evening. Plan on one apple per person.
1.Preheat oven to 375 degrees F.
2.Peel the top half of the apple. Remove most of the core, leaving a little bit at the base so the filling doesn’t run out.
3.Put the apples on a baking sheet or oven pan and fill with 1 tablespoon of brown sugar and 1 tablespoon of butter each. Add walnuts or pecans as well if desired. Sprinkle with cinnamon.
4.Bake for 1 hour, or until the apples are soft.
5.Enjoy with vanilla ice cream or frozen yogurt.