November 13, 2024 | Posted in:

A table filled with fresh summer tomatoes of all colors.

Summer Linguini with Tomatoes and Basil


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy, who says this is “the BEST summer pasta recipe ever! I grow my own tomatoes and basil and my reward is this summer ritual every August!”

4 (or more) ripe large tomatoes, cut into ½-inch cubes
16 ounces Brie cheese, rind removed, torn into irregular pieces
1 cup fresh basil, in chiffonade
3 garlic cloves, peeled and finely minced
1 cup extra-virgin olive oil
2½ teaspoons salt
½ teaspoon freshly ground black pepper
1½ pounds linguini
Freshly grated Parmesan cheese

Combine tomatoes, Brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguini and boil under tender, but still firm, 8 to 10 minutes.

Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated Parmesan cheese. Serves 4 to 6.

[From the 1982 Silver Palette Cookbook]

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Watercolor carrots with their stems

Roasted Carrots With Pine Nut Gremolata


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy. Gremolata is a type of seasoning typically made of finely minced parsley, garlic, and lemon zest; in this case, orange rind is used instead.

1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon pepper
1 pound trimmed small carrots
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon toasted pine nuts, chopped
2 teaspoons grated orange rind
1 teaspoon minced garlic
1 tablespoon sherry vinegar

Preheat oven to 450℃. Toss olive oil, salt and pepper with trimmed small carrots on a baking sheet. Bake at 450℃ for 20 minutes, stirring after 10 minutes. Reduce oven to 325℃ (keep pan in oven). Bake for 10 minutes more or until tender and beginning to brown.

Combine parsley, chives, chopped toasted pine nuts, grated orange rind and minced garlic. Add to carrots, add sherry vinegar and toss. Serves 2 to 4.

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Watercolor graphics of oranges, pistachios, and wild rice

Orange Pistachio Wild Rice Salad


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

2/3 cup wild rice
2/3 cup wild brown rice (Lundberg Farms) or brown rice
3 cups low-sodium chicken broth
3 tablespoons chopped unsalted pistachios
2 oranges
Zest from one orange
10 large fresh basil leaves, sliced into ribbons
¼ cup minced red onion
⅓ cup red wine vinegar
¼ cup olive oil
1 tablespoon fresh orange juice
1½ teaspoons Dijon mustard
1 teaspoon honey
¼ teaspoon salt

Combine the brown rice and wild rice and broth in a medium saucepan and bring to a boil. Cover, reduce heat to a slow simmer and cook until the water has evaporated and rice is fully cooked, 45 to 55 minutes. Remove from heat and cool completely.

Toast pistachios in a small dry skillet over medium-high heat until fragrant, about 3 minutes, stirring frequently; cool.

Grate the zest from one orange; set aside. Cut the top and bottom off of both oranges. Stand on end and remove the rest of the peel and white pith by cutting down the orange, following its curve with your knife. Cut between membrane and each segment; remove each segment. Repeat with the second orange. When the rice is cool, add the orange segments, the basil, onion, pistachios and orange zest and mix to incorporate.

To make the dressing, whisk together the vinegar, orange juice (from first zested orange), oil, mustard, honey and salt in a small bowl. Pour over the rice mixture and mix. (May not need all the dressing). The salad will keep in the refrigerator in an airtight container for a day or two. Serves 6.

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A woman tossing a large bowl of green salad

Avocado and Butter Lettuce Salad


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy.

Butter lettuce
Avocados (½ – 1 per person)
Fresh chives, cut in about ¼-inch pieces

Lemon Vinaigrette
1 lemon, juiced
3 tablespoons red wine vinegar
6 tablespoons olive oil
1 shallot, finely minced
2 cloves, garlic, finely minced
Kosher salt and pepper

Carefully trim the butter lettuce leaves off the head; leaves left whole. Rinse well and dry.

Combine dressing ingredients and mix well.

Toss butter lettuce leaves with dressing; place on large platter. Separately toss the avocado slices with dressing, then arrange on top of butter lettuce and sprinkle with chopped fresh chives.
OR
Toss lettuce with lemon vinaigrette. Arrange leaves on individual salad plates, starting with largest on the bottom. Slice or scoop avocados in pieces and toss with dressing; place a serving of avocado slices on center of butter lettuce leaves. Sprinkle with chopped fresh chives.

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Grapes in a colander next to a block of goat cheese

Goat Cheese and Grape Crostini


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy and is a great way to start a holiday meal.

1 sourdough baguette, cut on the diagonal into 16 slices
2 cups quartered seedless grapes (mix of colors)
2 teaspoons lemon juice
2 teaspoons honey
1 tablespoon chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
8 ounces fresh goat cheese

Preheat oven to 375℃. Brush top of each bread slice with oil and sprinkle with pepper; arrange on rimmed baking sheet. Bake until beginning to brown, about 10 minutes. Cool on baking sheet at least 15 minutes.

Meanwhile, in a medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette slice with goat cheese and top with grape mixture. Serves 8.

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September 12, 2024 | Posted in:

A smiling woman wearing an apron next to a canning pot.

Karen’s Pickled Beets


Submitted by: Amy Mosher Berry
Recipe origin: Worcester, Massachusetts
How old is this recipe? Several generations old

Submitted by her daughter Amy, this recipe comes from the late Karen McGinnis’ “Easy Favorites Cookbook.” It includes an entire section on canning, which Karen loved so much that she launched “Kanning with Karen” in 2019 in order to teach others.

3 quarts peeled, cooked beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 1/2 teaspoons UNiodized salt
3 1/2 cups distilled vinegar
1 1/2 cups water

Wash and drain beets. Leave 2″ of stems. Cover with boiling water; cook until tender. Cool to peel beets. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars. Remove cinnamon from brine. Bring liquid to boiling. Pour hot liquid over beets, leaving 1/4″ head space in jars. Process pints and quarts 30 minutes in water bath canner.

Yield: app. 6 pints

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August 20, 2024 | Posted in:

Slow Cooker Apple Butter


Submitted by: Kandi L.
Recipe origin: USA

This recipe comes from “Apple Butter Bonanza,” a cookbook created by Kandi to raise money for her town’s historical society in Front Royal, Virginia. While traditional apple butter uses a 30-gallon copper cauldron and requires hours and hours of stirring, this slow cooker recipe is a much easier alternative.

INGREDIENTS
2-3 quarts unsweetened applesauce
1 cup apple cider (not apple juice)
2-3 cups sugar
3 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoon allspice
3/4 teaspoon ground cloves

Add all ingredients to the crockpot and stir.

Place a tea towel between the lid and the crock. This is to absorb condensation. (Be sure to fold the ends of the tea towel on top of the lid so it doesn’t touch the sides of the slow cooker.)

Cook on high for 8-10 hours, removing the lid and tea towel after 2 hours. Then cook without the lid for the remainder of the time. Stir occasionally to make sure it doesn’t burn. Cook longer to make it thicker and darker in color.

Apple butter will be done when it is thick, sticking to a spoon when the spoon is turned upside down, and is dark in color. Enjoy!

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March 4, 2022 | Posted in:

Tequila lime pie

Margarita pie, or key lime tequila pie

I’ve got March Break on the mind. It happens to us Northerners some time in March. We’ve endured as much winter fun as one should have to, and as the days get longer, the birds start chirping a little louder and the occasional patch of muddy grass pokes through the snow piles, we start to think about warm places. March is really a mind jam – you think spring is coming, but there’s still a ways to go, and the days are frustratingly unpredictable. So many many many many of us head south for a week or so, just to give us the strength to endure the slow tease of springs unveiling.
With that in mind, I thought it might be fun this week to look for a recipe that combines the fun of a classic spring break cocktail with the sin of a sticky sweet treat. The result is a stunning dessert that will leave you feeling like you’ve indulged in a romp at a beach side restaurant without the hangover!

Ingredients

4 large egg yolks
1-14 oz can sweetened condensed milk
1 C Margarita mix (see below for homemade margarita mix)
1-2 T tequila
1-9 inch prepared graham cracker pie shell
Unsweetened whipped cream (optional)

Preparation Instructions

Position rack in the center of oven and preheat to 350. Whisk together the yolks and the condensed milk. Add the margarita mix and whisk for 1 minute. Whisk in the tequila. Pour the mixture into the pie shell and bake until filling is lightly, but evenly set and the edges of the shell are lightly browned, 12-15 minutes. Cool to room temperature, then refrigerate until ready to serve, at least 2 hours. Top wedges with whipped cream (optional) to serve.

Home made Margarita mix

1/2 cup sugar
1 cup water
1 cup fresh lime juice
Mix all ingredients. Cook in a saucepan until all the sugar has dissolved, and mixture has thickened somewhat, about 10 minutes. Let cool. Will keep refrigerated about a month.

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February 22, 2022 | Posted in:

Perfect Negroni cocktail

There’s no doubt cocktails are having a real moment. And why wouldn’t they. There’s something so deliciously pleasing about taking a bit of time to prepare a perfect cocktail, whether it be a boozy one like the classic Negroni, or a mocktail with fresh and innovative ingredients. The entire ritual around preparing a cocktail is a real joy for me- I love setting the mood with the right music and lighting, getting the ingredients out, choosing the right glassware (this is very very very important in my house!) and mixing it up. That first sip just sets the mood perfectly for a relaxing evening ahead.
Maybe it’s a result of the pandemic, but I’ve definitely seen more and more personal recipe books with incredible cocktails in them, which inspired me to put up this recipe for my fave classic cocktail. Well, to be honest, it’s a toss up between the bitter and sweet gin based Negroni and the smooth bourbon Manhattan. Both are pretty easy to make.

Ingredients

1 ounce gin
1 ounce Campari
1 ounce sweet vermouth
Garnish: orange peel

Instructions

Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.
Strain into a rocks glass filled with large ice cubes.

Garnish with an orange peel.

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February 11, 2022 | Posted in:

Superbowl worthy crispy chicken wings

Superbowl worthy air fryer chicken wings

I’m new to the Air Fryer trend, but ever since we got ours, I’ve been experimenting with cooking different things in it. It’s definitely a useful appliance! But its moment of glory is really when it comes to cooking things extra crispy without deep frying them. Take the humble chicken wing. It’s like it was meant for the air fryer. And with the big game coming up on the weekend, we can’t think of a better time to use this trendy appliance!

Ingredient list

2lb chicken wings
1/4 cup butter
1/4 cup hot sauce
Fresh ground pepper
1/2 tsp garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Ingredient list

Instructions
In a small bowl, mix garlic powder, paprika cayenne pepper, and salt. Sprinkle dry mix over wings, and refrigerate for 60-90 mins, uncovered.
Heat air fryer to 380. Spray the rack with non stick spray. Line chicken wings on the rack in a single layer, making sure they don’t touch one another. You may need to cook them in two batches. Cook 12 minutes, turn, cook another 12 minutes.
While they are cooking, mix butter, hot sauce and pepper in sauce pan and cook over low heat until melted.
Turn the heat up to 400 and cook an additional 5-7 minutes, until crispy.
Remove wings and toss in hot sauce mixture, or serve as a dipping sauce. Serve with blue cheese or ranch dressing!

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