Author Archive | essadmin

Edible Event

Cheese Making Tuesday, February 6, 2018, 7:00 pm – 9 pm Jan 14 update: we have put a temporary hold on taking reservations as we wait for payments to be confirmed. If you’d like to be put on our waiting list please send an email to events@edibleSouthShore.com. We are planning another class mid-March. Stay tuned.  […]

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Cranberry Tarts in Puff Paste

You may choose to make both the filling and pastry ahead and store in the fridge up to two days before forming and baking the tart, if convenient. Filling 3 cups fresh local cranberries 2 cups sugar ½ cup water Place all ingredients in a medium saucepan over medium heat. Bring to a simmer and […]

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Starwiches

¾ cup almonds 1 cup sugar, divided 12 ounces unsalted butter, room temperature ⅛ teaspoon salt 1 teaspoon vanilla extract 1 teaspoon almond extract 3 ½ cups unbleached all-purpose flour 2 egg whites ½ cup sparkling sugar 1 cup red currant jelly (Dorian makes her own!) If almonds still have their brown skins on, bring […]

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Lisa Whalen’s Pizza di Ricotta

Pastry 5 ounces unbleached white flour pinch salt 1 teaspoon sugar 4 ounces cold butter, cut in bits (or half lard) 1 egg yolk ¼ teaspoon vanilla extract 3 tablespoons ice water, approximately By hand or with a food processor work the fat into the flour, salt, and sugar, until the mixture looks like coarse […]

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Rosa Galeno’s Anytime Cookies

Biscotti (Cookies) 3 eggs 5 tablespoons vegetable oil or melted butter 1 cup sugar 2 teaspoons vanilla extract 4 ¼ cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt ¼ cup milk Preheat oven to 350 degrees. In a large bowl, beat the eggs. Add the oil or butter, sugar, vanilla, and beat until […]

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Sorullitos

Photo Credit: Cabot Creamery Co-operative Serve these irresistible Puerto Rican snacks with plenty of your favorite hot sauce and a cool beverage. Recipe courtesy of the Cabot Creamery Cooperative. 3 cups water 1 teaspoon salt 1½ cups stone-ground local cornmeal 1 teaspoon adobo seasoning, optional (or a pinch each red pepper, oregano, minced garlic, and […]

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Sformato di Patate con Fondura di Parmigiano Reggiano

Photos Credit: Adam Centamore ¾ pound boiling potatoes (3 medium) 2 tablespoons extra-virgin olive oil 1 tablespoon butter, plus more for buttering molds 1 tablespoon flour 2 cups whole milk, divided, approximately 2 large eggs 5 ounces Parmigiano Reggiano, grated, divided salt, freshly ground pepper, and freshly grated nutmeg, to taste ½ cup heavy cream […]

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