Thursday, November 26, 2015


- after all the farm chores and caring for animals - a good meal - like the one we had today - courtesy of a local culinary marvel - is another reason We are thankful!

Horned Dorset To Go Pick-Up Catering
Thanksgiving Day 2015
Available for pickup from the restaurant November 26, starting at 11:00 am No Minimum Order
Pre-order by November 15 for orders over 8 people Or by November 22 for smaller orders
$45 per person

............tasting notes


we had a few bottles of wine to savor with the meal

Signature Hot Cheese Soufflé with Crackers
this is a favorite - starting off every meal at the restaurant and a signature dish that goes way back.  my cousin loves it!

Traditional Roasted Thanksgiving Turkey
can't say too much about their meats - since I am a vegetarian
but they always pick the choicest cuts, the most tender meats, this turkey is no exception, cooked to perfection - Gene wishes there was enough for sandwiches tomorrow - but, like any culinary art - portion control is paramount - leave you wanting more - not stingy/ not gluttonous - just the right balance!

with Black Truffle Madeira Gravy 
their sauces, gravies, and dressings are the real star of the show

Sausage Apple Bread Stuffing
great - the only question we have is - can we have this again next year?

Potato and Leek Gratine

not smothered in cream - really delicate and delightful!

Sweet Corn and Chili Pudding

Raw Cranberry Orange Relish

accented with orange - exclamation point - to the meal!

Maple Roasted Brussels Sprouts
they make it easy to eat your brussel sprouts.

Green Beans Almandine

 - cooked to perfection - crunchy and tasty

Honey Baked Acorn Squash

Gene thought it was a yam - rich and earthy - one of my favorite veggies - winter squash

Spinach Salad, Pecans, Apple, Caramelized Red Onion Cranberry Vinaigrette
the lettuce is usually picked from their signature garden run by Roberta - a tart cranberry dressing.  Nice way to start or end your meal.  I like to start my meals with a salad.

Dessert Tasting: Pumpkin Pie Cheesecake Apple Strudel Walnut Tart Bourbon-Vanilla Ice Cream Cinnamon Anglaise

Fresh Banana Bread, for Tomorrow's Breakfast 

Apple Butter

my Aunt's version creates a tender dough and scrumptious cookie
...I was a happy recipient!

1/4 lb butter
1/2 cup sugar
2 eggs
2 tbls sour cream
1 tsp vanilla
1 tsp bking pwder
2 1/4 cup flour

Monday, November 23, 2015

my favorite food - mixed salad with edible flowers and herbs and lettuce, like the one pictured here

Winter Luxury Pie Pumpkin

Winter Luxury Pie Pumpkin

pretty pumpkin- not thick enough texture -prefer cheese pumpkin and marina di chioggia


2 1/2 cups pumpkin puree - if you use the canned - 16 ounce is 2 cups
2 eggs - I've used just yolks, but prefer whole eggs for a lighter custard
3/4 condensed milk
2 tbl molasses
1/2 cup bwn sugar

salt, ground cinnamon, fresh nutmeg, ground cloves
Bake at 350 got 50 min
I use the pasta frolla pie crust and pre bake it

Brain Food

just reading this, as my interest is turning toward a UPICK blueberry farm!

Sunday, November 15, 2015

Arugula: upick lettuce - early spring and late fall seasons!

Arugula is amazingly hardy to frost - already it has come back numerous times - subjected to below freezing temperatures.

I get my seeds from "seeds of italy", "baker creek", and page seeds in bulk - when available.

Saturday, November 7, 2015

Apple Sauce Muffins

To make the apple sauce I steamed the apples with skin on (organic + wild apple trees)

Than these muffins are made with the prepared apple sauce.

Easy Spice Cake
Adapted from Perfect Light Desserts by Nick Malgieri
2 1/2 cups all-purpose flour - YOU CAN USE CAKE FLOUR TOO
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
6 tablespoons unsalted butter, softened
1 3/4 cup packed light brown sugar - I ALWAYS USE LESS SUGAR
2 large eggs
1 1/2 cups unsweetened applesauce
2/3 cup toasted nuts, chopped or any chopped dried fruit you'd like - DID NOT ADD THESE

BAKE 350 degrees F.