New Recipes from YankeeMagazine.com

Woodstock Inn Apple and Ginger Bisque

Yankee Publishing (rss@ypi.com) — Fri, 02 May 2008 04:00:00 +0100

Sweet and filling -- and well received at the inn during foliage season. Use a tart, flavorful apple like a Mcintosh or Granny Smith and serve for lunch along with a sandwich or salad. --Woodstock Inn, Woodstock, Vermont

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Rhubarb Soup with Wild Strawberry Beignets and White Pepper Crème Fraîche

Yankee Publishing (rss@ypi.com) — Mon, 28 Apr 2008 04:00:00 +0100

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Bacon-and-Cornbread�Stuffed Spring Chicken with Meyer Lemon and Rosemary

Yankee Publishing (rss@ypi.com) — Mon, 28 Apr 2008 04:00:00 +0100

Steve Corry cures his own bacon, but says good commercial bacon such as Niman Ranch or Nueske's is fine. He also wraps the chicken in caul fat (which can be purchased from a butcher) to hold the bird together, flavor it, and keep it moist. If you can't find caul fat, he suggests tying it with butcher's string and basting it several times as it cooks. He also prefers young spring chickens: "They have a very delicate flavor and a tenderness that's unrivaled." He buys his from a local farm in Maine.

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Risotto with Fiddleheads and Morels

Yankee Publishing (rss@ypi.com) — Mon, 28 Apr 2008 04:00:00 +0100

Risotto is a slow-cooked dish made with starchy, short-grain rice. It's a perfect example of what Lee Skawinski does so well: taking traditional foods and refining them with his own flourishes, in this case, the addition of bright and nutty spring fiddlehead ferns and earthy morel mushrooms. This dish is beautiful and deeply satisfying. Be sure to use Arborio, Carnaroli, or other rice appropriate for risotto.

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Asparagus Salad with Butter Poached Pullet Egg, Tempura Fiddleheads, and Smoked-Dulse Sabayon

Yankee Publishing (rss@ypi.com) — Mon, 28 Apr 2008 04:00:00 +0100

Rob Evans created this dish using the eggs of young chickens, wild fiddlehead ferns, and dulse -- wild algae that "adds a nice brininess and really speaks of place. It also adds depth and an umami element." Umami refers to the Asian concept of a fifth sense, ingredients that draw out the flavor or "deliciousness" of other ingredients.

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Pan-Roasted Coombs Island Mussels with Garlic and Almonds

Yankee Publishing (rss@ypi.com) — Mon, 28 Apr 2008 04:00:00 +0100

During a busy week, Fore Street's cooks will roast more than 800 pounds of mussels. "Those of us who have grown to love mussels had our first experiences ripping them off the rocks at low tide under a wig of rockweed. The magic of that is lost in cultured mussels," says chef/owner Sam Hayward. "Phil Gray hand-harvests these for us. They're clean, but with a strong taste of the northern shore -- a kind of 'marine terroir.' " Sam prepares his mussels in a super-hot wood-burning oven, but he's kindly converted his recipe for home cooking.

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Molasses Ginger Cookies

Yankee Publishing (rss@ypi.com) — Thu, 17 Apr 2008 04:00:00 +0100

You may want to freeze half the dough.

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Roasted Garlic

Yankee Publishing (rss@ypi.com) — Tue, 15 Apr 2008 04:00:00 +0100

From Jan Duprey, Best Cook in Town, May/June 2008. You'll use this accompaniment in all kinds of dishes. Jan's favorite: Spread it on Italian bread, add some shaved Asiago cheese, and bake, for a strong, flavorful treat.

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Balsamic Vinegar Dressing

Yankee Publishing (rss@ypi.com) — Tue, 15 Apr 2008 04:00:00 +0100

From Jan Duprey, Best Cook in Town, May/June 2008. Jan considers this a staple of her kitchen. She typically makes four times this recipe at once (it keeps well refrigerated) and uses it on salads and pastas and as a marinade.

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Balsamic Potato Salad

Yankee Publishing (rss@ypi.com) — Tue, 15 Apr 2008 04:00:00 +0100

From Jan Duprey, Best Cook in Town, May/June 2008. Jan doesn't use salt or pepper in this recipe, but if you'd like the extra seasoning, add it to taste. Serve your salad hot or cold (Jan likes it best hot).

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Honey-Lavender Syrup

Yankee Publishing (rss@ypi.com) — Mon, 14 Apr 2008 04:00:00 +0100

This fragrant syrup showcases subtle flavors and works best with light New England spring honey. Try it warm over ice cream or fresh berries, or as a glaze for roasted root vegetables or poultry. Lavender lends a flowery aroma, but this syrup would also taste great infused with the flavor of a different herb, such as mint, rosemary, or thyme.

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Bacon Spinach Wrapped Scallops with Maple Cream Sauce

Yankee Publishing (rss@ypi.com) — Fri, 11 Apr 2008 04:00:00 +0100

Just a recipe I found and decided to add maple syrup to the sauce.

Please note: this recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for any incorrections that may be listed in the recipe.

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Blueberry Buckle & Maple Cream

Yankee Publishing (rss@ypi.com) — Fri, 11 Apr 2008 04:00:00 +0100

This was something my mom made when I was a kid. I got the recipe from a friend on myspace and decided to add a little maple syrup to the cream. What a fusion of flavors!!

Please note: this recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for any incorrections that may be listed in the recipe.

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Chilled Zucchini Soup