Author Archive | essadmin

Wild Mushroom Bread Pudding

3 pounds assorted wild mushrooms, cleaned, trimmed, and cut bite-size ¼ cup extra-virgin olive oil 4 – 5 cloves garlic, minced 1 – 2 shallots, minced 1 teaspoon chopped fresh thyme ¼ cup chopped fresh sage 2 teaspoons sea salt, or more to taste 1 teaspoon freshly ground pepper, or to taste 8 eggs 4 […]

Continue Reading · 0

Brussels Sprouts with Pancetta & Pomegranate

2 pounds Brussels sprouts, trimmed salt to taste 8 ounces pancetta, diced 2 tablespoons balsamic vinegar 2 tablespoons butter ¼ cup pomegranate seeds Bring a good-sized pot of lightly salted water to a rolling boil. Add the sprouts and cook until crisp-tender (5-7 minutes). Drain the sprouts in a colander, then drop them into a […]

Continue Reading · 0

Bourbon Maple Cranberry sauce

Chef Greg recommends making this sauce a day or two ahead. so the flavors have time to meld. ¼ cup water ½ cup bourbon ¼ cup maple syrup ¾ cup sugar 1 tablespoon orange zest ¼ teaspoon salt 1 4” -piece cinnamon stick 2 pieces star anise 2 tablespoons triple sec 12 ounces fresh cranberries […]

Continue Reading · 0

Bourbon Apple Switchel

While there is some debate on where switchel originated (many think it made its way north from the West Indies), Vermont definitely latched on to the drink as it was popular with farmers working long days in Colonial America. Made from mixing water, apple cider vinegar, and maple syrup for sweetness, switchel touts many of […]

Continue Reading · 0

Blood Orange and Thyme Martini

Blood oranges are another winter treat (they’re best late September through February) and their elegant, deep red color lends itself perfectly to holiday cocktails. The slightly bitter flavor of the blood orange and addition of fresh thyme makes for a sophisticated twist on a classic martini. If you’re a vodka martini fan you can substitute […]

Continue Reading · 0

Pomegranate Mojito

Pomegranates are a delightful winter fruit, and I love to use them. Whole, they make a beautiful addition to holiday table centerpieces, and their jewel-like arils (seeds) make for a bright pop of flavor and color sprinkled over salad or yogurt. Use the juice to make this version of a mojito that may just make […]

Continue Reading · 0

Winter Warmer

Beer cocktails are starting to make quite a name for themselves, and while nothing beats a well-poured beer all on its own, sometimes it’s fun to change it up a bit. This cocktail is reminiscent of a Dark and Stormy, just replacing the rum with beer! Zippy and warm, it’s sure to please even the […]

Continue Reading · 0

Cranberry Bellini

Cranberry sauce always has a spot on my holiday table, but this favorite condiment shouldn’t be relegated to a once-a-year appearance. That’s why I like to use it in this fun spin on a Bellini for a drink that looks as festive as it tastes. ⅓ cup local cranberry sauce (smooth or whole berry can […]

Continue Reading · 0

Holiday 2017 Table of Contents

Grist for the Mill edible NOTABLES: Got Chew? by Marek Kulig Indie Ferm Brews Kombucha by Kate Strassel edible Musing Grateful by Monica O’Malley-Tavares locavore Abroad Dining with the King by Adam Centamore Sformato di Patate con Fondura di Parmigiano Reggiano drink Local Beer Scene: Plymouth Hopping by Matthew Foster fresh & Local Braised Butternut […]

Continue Reading · 0