Sunday, November 4, 2018

Wonderberry (or Huckleberry) Jam

Image result for wonderberry stock photo
These wonderful fruits are not berries at all but a member of the Tomato Family. This recipe, brought to you from Bluebird Hill Farm, is an easy way to make use of the Solanum melanocerasum fruit which is an herbacious annual in the nightshade family.

* * * Caution! Do not eat the fruit raw! * * *

Huckleberry Jam

1 lb fruit (3 cups berries pulled from stems)
1/2 cup water
1 cup sugar
1 lemon juiced

1. Add water and fruit to the pan and simmer to soften. ( ~ 15 minutes)
2. Mash the fruit. I use a potato masher.
3. Add lemon juice and sugar.
4. Cook until the jam sheets from the spoon ( ~10 minutes)
5. Refidgerate - do not can as acidity has not been tested. 

Yield = 2 cups
Time = About an hour

Monday, September 3, 2018

Antipasto Squares

Who knew that this yummy appetizer has slipped through my grasp all these years? It is easy to make and a crowd pleaser. I even like it with the meat that is in it. Who doesn't like crescent dough?

olive oil
2 containers crescent roll dough
1/2 pound deli ham
1/2 pound salami
Slices of Provolone cheese
Sliced Mozzerella cheese
Jar of Banana peppers
grated Parmesan

  1. Preheat oven to 350°. 
  2. Grease baking sheet with cooking spray. 
  3. Unroll one can of crescent rolls (keeping as one complete sheet) and pinch together the seams. 
  4. Layer the next 5 ingredients on top of the crescent rolls, keeping them spread evenly across. 
  5. Unroll remaining crescent rolls and place on top. 
  6. Sprinkle with oregano and grated Parmesan. 
  7.  Bake until dough is golden and cooked through, or roughly 1/2 hour. 
  8. Let cool for a bit before cutting into squares. 

Old Farmhouse Chutney Cheeseball from Stonewall Kitchen

Old Farmhouse ChutneyThe Maine classic company, Stonewall Kitchen, never fails to make products and recipes that are enduring classics. This recipe is a yummy treat at all times of the year.


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
  • 1/4 cup scallion, diced
  • 1 clove garlic, crushed
  • Dash of salt
  • Dash of pepper
  • 1/2 cup Colby cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup pecans, chopped

  1. Mix together the cream cheese, chutney, scallion, garlic, salt and pepper. 
  2. Fold in the Colby and Monterey Jack cheeses. 
  3. Form the mixture into a ball. 
  4. Roll the ball in the chopped pecans. 
  5. Refrigerate to harden slightly. 
  6. Serve with apple slices and crackers.

Apricot Kielbasa from Taste of Home

Apricot Kielbasa SlicesI had this yummy appetizer at my friend Stephanie's house Labor Day weekend of 2017. It wasn't until last nights Labor day party that I remembered she sent me the recipe. The recipe is from Taste of Home and can be found HERE. It is easy to make on the stovetop or in a crock pot.

1 pound fully cooked Kielbasa, cut into quarter inch slices
1 12 oz jar Apricot preserves
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon ground ginger

  1. In a skillet, fully cook the kielbasa. Discard drippings. 
  2. Add remaining ingredients to a skillet or crockpot and stir to combine. 
  3. Bring to temp over medium heat and add the kielbasa slices. 
  4.  When all is at temp, serve with toothpicks.

Crepe Batter

This is the crepe batter from Chef Jef.

3 large eggs
1.5 cups milk
1 Tablespoon sugar
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 cup plus 2 Tablespoons all purpose flour

  1. Beat eggs with milk, sugar, salt and butter. 
  2. Slowly add the flour and whisk to remove all lumps.

Lobster Newburg

Lobster Newburg is what goes inside the Lobster Crepes from Chef Jef.

2 ounces butter
1 Tablespoon minced garlic
3 Tablespoons lobster boullion
3 cups Heavy Cream
1/4 cup roux

  1. Melt the butter in a medium sauce pan. 
  2. Add the minced garlic and sweat until the garlic is almost translucent. 
  3. Add the lobster base and combine with a whisk. 
  4. Add the heavy cream and bring to a simmer. 
  5. Add the roux and cook until thickened. 
  6. Remove from heat and use or store in a container. 

Ginger Lobster Sauce

This sauce is from Chef Jef, who uses this for his amazing brunch entree Lobster Crepes.

4 Tablespoons butter
3 Tablespoons pickled ginger, minced ( you can substitute with freshly grated ginger)
1 Tablespoons minced garlic
1 portion lobster meat, minced
1 Tablespoons lobster boullion
1 teaspoon Parsley, minced
2 cups water
2 Tablespoons roux

1. In a small pan melt the butter.
2. Add ginger and garlic, and sweat until the garlic is almost translucent.
3. Add the lobster base and combine with a whisk.
4. Add the minced lobster and parsley.
5. Add the water and bring to a boil.
6. Add the roux and continue to cook for two minutes. (note this will not thicken it up only enrich the base).

Serve over lobster crepes.

Tuesday, June 19, 2018

SP’s Maple Buffalo Sauce

4 cups (homemade) Maple Syrup
1 stick butter
1 cup Apple Cider Vinegar
2 cups Buffalo sauce
Dash of  white pepper

Combine all ingredients in a medium sauce pan and place over medium heat. Whisk frequently until reduced by half. Serve over wings or chicken. Stores well in the refrigerator.