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It’s fall, harvest is over, and thoughts turn toward warm fires and cozy meals. Markets abound with shitake and spendy chanterelle mushrooms. This is a perfect soup for a first course or dinner […]
Serves 10 – 12 in cups or small bowls
Note: This marmalade can be used for many other recipes, including a side dipping sauce for shrimp or pork tenderloin. It makes about two cups.
To serve 30 appetizers
This recipe was shared by my friend Linda Forrest. It keeps in the refrigerator for several days and just gets better.
Serves four
Serves 4 as main entrée
This recipe was adapted from Cooking Light September issue, 2013. Farro is a delightful grain, chewy and nutty, now becoming available in grocery stores. I served […]
Whisk together:
Serve with Bethel Heights Gewürztraminer
This pie with this wine make an unforgettable match.
1. Prepare one-crust pie shell* and line bottom of pie pan.
2. Peel and halve 5 pears and place one layer deep in unbaked pie shell. Fill in corners with
remaining […]
Pork shoulder is an inexpensive cut of meat. If you are willing to spend some time cutting it into two inch squares, eliminating as much of the fat that runs […]
Serve with Bethel Heights Gewurztraminer
Heat ½ cup vegetable oil in dutch oven until very hot.
Add one half cup flour and whisk over high heat constantly until roux is dark reddish brown (don’t let it burn).
Remove […]
Adapted from recipe, courtesy of Michael Chiarello
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