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Recipes

Apricot & Almond Brie (Our Holiday mid day snack)

Any size round Brie according to the number of people you want to serve

Heat oven to 350 degrees

Put Brie in oven proof round deep dish

Top with either Apricot or Peach preserves or jam

Add sliced almonds 

Bake until Brie is soft and runny

Serve with slices of apples and french toast rounds (toast with brie in oven if desired) 

Bacon Romoulade (topping for Cheddar Herb Scone-use sparingly)

1/2 cup mayonnaise (I use Trader Joe brand but others would be good too)

1 1/2 Tbsp Dijon mustard

2-4 Tbsp bacon bits 

1/4 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp paprika 

Tabasco Sauce to taste (optional)

Salt and Pepper to taste 

Combine all ingredients in a medium bowl 

Cover and refrigerate

Olive Tapenade (topping for Parmesan Basil Scone)

1/3-1/2 pound pitted Kalamata Olives

1 clove garlic

1 tsp extra virgin olive oil

1 tsp balsamic vinegar (I use Alessi Balsamic Reduction-get at Dave's)

Combine all ingredients in a small food processor and blend for 1-2 minutes until slightly resembles a granular paste. Store in refrigerator for up to 1 week. 

Butternut  and Apple Soup (Great with the Cheddar and Herb Scone)

1 medium yellow onion chopped (about 1 cup)

1 celery rib, chopped

1 carrot, chopped

1 butternut squash (you can buy already peeled and cut or place in microwave until the skin is easy to peel-5+min)

1 Green Apple, peeled, cored and chopped (ration should be 3 cups of squash to 1 cup of apple)

3 cups of chicken stock

1 cup water

Pinches of nutmeg, cinnamon, cayenne, salt and pepper ( use Ocean State Pepper Company-Maine(ly) Maple for seasoning and a little Maple Syrup because I like it a little sweet)

Keep checking back more recipes to come -Email us with what you would like to see.