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JB Parkers’ Macadamia Nut Crusted Salmon with Sweet Potato Lobster Pancakes & Creamed Spinach

Updated 8 months ago

Macadamia Nut Crusted Salmon

Oil 2-4 oz

Salmon Fillet 6 to 8 oz

Macadamia Nuts 4 oz

Seasoned Bread Crumbs 4 oz

Flour 4 oz

Egg 2 ea

Milk 1 cup

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JB Parkers’ Seafood Gran Marnier

Updated 8 months ago

Ingredients:

Jumbo Shrimp 8 ea

Dry Sea Scallops 8 oz

Lobster Meat 4 oz

Oil 1 oz

Minced Garlic oz

Chopped Shallots 1 oz

Diced Bacon 1 oz

Julienne of Roasted Red Peppers 1 oz

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JB Parkers’ Grilled Cuban Style Panini

Updated 8 months ago

Roasted Pork Loin 6-1 oz slices

Baked Black Forest Ham 4- 1 oz slices

Swiss Cheese 2- 1 oz slices

Dill Pickle 2 oz

Cream Cheese 2 oz

Whole Grain Mustard as needed

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JB Parkers’ French Toast Stuffed Panini

Updated 8 months ago

For 2 servings

Butter as needed

Vegetable Oil as needed

French Toast Batter:

Large Eggs 3 ea

Milk 10 oz

Vanilla Extract to taste

Cinnamon to taste

Salt Lightly, to taste

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Cheryl Wixson’s Potato & Sausage Salad

Updated 8 months ago

Ingredients:

4 1lb. pieces firmly packed pork sausage

10 pounds new red potatoes

4 tablespoons coarse sea salt

1 cup dry white wine

4 tablespoons white wine vinegar

8 shallots

1/2 cup Dijon style mustard

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Cheryl Wixson’s White Bean and Cheddar Soup

Updated 8 months ago

Ingredients:3 cups chicken or vegetable stock1 pound broccoli, chopped (about 6 cups) (may use other vegetables instead)1 can cannellini beans , drained and rinsed (1 cups beans)Sea salt and fresh pepper to taste1 cup grated cheddar cheeseIn a heavy soup pot, cook the vegetables in the stock until tender. Add the beans and cook until the beans are hot and tender. Stir in the cheddar cheese. In the bowl of your food processor fitted with a stainless steel blade or in the blender, puree the soup in small batches until it is smooth. Season to taste with sea salt and fresh pepper. Serve in heated soup plates.Makes six servings.Nutritional analysis per serving: 172 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat (0 grams trans fat), 422 mg. sodium, 5 grams fiber.Cheryl Wixsons Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more information, visit our website at:www.cherylwixsonskitchen.org

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Cheryl Wixson’s Cheesecake Brownies

Updated 8 months ago

CHEESECAKE LAYER:

4 ounces Neufchatel (reduced fat cream cheese)

cup sugar

1 egg

1 tablespoon flour

1 tablespoon yogurt

teaspoon vanilla extract

BROWNIE LAYER:

2/3 cup whole meal flour (available in Health Food stores, or use whole wheat)

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Cheryl Wixson’s Warm Red Cabbage Salad

Updated 8 months ago

Ingredients: 1 tablespoon olive oil 2 cups thinly sliced red cabbage (about 6oz.) teaspoon caraway seeds sea salt and fresh pepper cup finely minced onion 1 Maine winter apple, unpeeled, cored and cut into matchsticks 1 tablespoon fruit vinegar (raspberry or blueberry work well) teaspoon Raye’s mustard 1 tablespoon chopped, walnuts, toasted Directions: In a large saut pan over medium heat, heat the olive oil. Stir in the onions and cook until they just start to soften. Add the caraway seeds and cabbage. Season with salt. Cooking, stirring until the cabbage is wilted and tender, about 5-10 minutes. Remove the pan from heat. Stir in the apple, mustard, and fruit vinegar. Season to taste with sea salt and fresh pepper. Spoon into a serving bowl and sprinkle with toasted walnuts. Makes four servings. Nutritional Analysis per serving: 81 calories, 1.2 grams protein, 10 grams carbohydrates, 4.7 grams of fat (0 grams trans fat), 71 mg sodium, 2 grams fiber. Nutritional bonus: 20% RDA vitmain K and 37% RDA vitamin C. * Chef Cheryl’s notes: walnuts may be toasted in a 350 oven on a cookie sheet until fragrant, about 5-7 minutes. Or you may toast them in a toaster oven… be careful not to burn them! Raye’s mustard made in Eastport, Maine is a great, local kitchen staple. Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more recipes and cooking classes, visit our website at www.cherylwixsonskitchen.org

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Susan Faloon’s Mainley Blue Meatballs

Updated 8 months ago

Ingredients

Caramelized blueberry onions:

1 large onion

1-tablespoon butter

1-tablespoon vegetable oil

1-tablespoon light brown sugar

cup blueberries

Meatballs:

1- pounds ground chuck

2 tablespoons red onion

cup pureed blueberries

cup dry bread crumbs

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Susan Faloon’s Baked Jarlsberg

Updated 8 months ago

Ingredients:

pound wedge jarlsberg cheese

1 pint heavy cream

3 tablespoons unsalted butter

1 med onion

3 tbs. dry vermouth (make martinis and drink the rest!!)

1 tbs. dry mustard

1 teaspoon nutmeg

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Susan Faloon’s Spiced Rubbed Mini Pork Burgers with Wasabi-Cranberry Mayo and Dried Cranberry, Zucchini, and Corn Salsa

Updated 8 months ago

Mayo:

Combine cup mayonnaise

cup whole-berry cranberry sauce

2-3 Tbs. wasabi sauce

Salsa:

Combine 1 small zucchini

1 ear fresh corn, cut off cob

cup chopped dried cranberries

2 Tbs. red onion

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Susan Faloon’s Proscuitto Wrapped Figs with Bleu Cheese

Updated 8 months ago

Ingredients

6-8 fresh figs

pound thinly-sliced proscuitto ham

4 oz bleu cheese

Olive oil to drizzle

Balsamic vinegar to drizzle

Freshly ground pepper to taste

Cut the fresh figs in quarters, cut bite-sized wedge of bleu cheese, wrap fig and cheese up in proscuitto and secure with a tooth pick. Place in baking dish and drizzle with oil, vinegar and grate some fresh pepper on the top. Bake at 350 degrees for about 20 minutes, until warm and ham is browned and slightly crisp. Serve immediately.

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Friar’s Bakehouse’s Ham and Two Potato Chowder

Updated 8 months ago

Ingredients:

2 cups diced red skin potatoes

1 1/2 cups sweet potatoes, peeled and diced

3 Tbsp olive oil.

1/2 cup diced celery

1/2 cup chopped onion

1/2 cup diced carrot

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Friar’s Bakehouse’s Pumpkin Tortellini Soup Florentine

Updated 8 months ago

Ingredients:

1 medium onion, minced

2 tbsp minced garlic

1 tbsp olive oil

6 cups chicken stock

2 tsp brown sugar

1 – 15 oz can solid pack pumpkin

1 tsp fresh dill, minced

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Friar’s Bakehouse’s Oktoberfest Hotpot

Updated 8 months ago

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 pounds russet potatoes, peeled cut into 1/2 inch cubes (about 5 cups)

2 cups peeled carrots, sliced

1 cup diced green cabbage

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Friar’s Bakehouse’s Curried Bean and Fennel Soup

Updated 8 months ago

Ingredients:

2 Tbsp. minced garlic

2 Tbsp. minced ginger

1/2 small bulb of fennel, cored and cut into chunks

2 celery stalks

2 parsnips, peeled and chunked

2 carrots, peeled and chunked

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The Fountain House’s Bailey’s Chocolate Creme Brulee

Updated 8 months ago

Ingredients:

1 quart heavy cream

1 cup sugar, plus more for top

1 counce of Bailey’s Irish Cream

1/2 TBS pure vanilla extract

2 ounces cocoa powder

1 ounce unsweetened chocolate

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Holiday Pie Ideas

Updated 8 months ago

Pumpkin Pie

Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

1 cup &amp: 2 Tbsp. all-purpose flour

1 Tbsp. sugar

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The Fountainhouse’s Chardonnay Shrimp

Updated 8 months ago

Ingredients:

4 tomatoes, seeded and diced

8 scallions sliced

1 TBS minced garlic

1 TBS key lime juice

1 cup minced cilantro

1 tsp cumin

1 pound fettucine

1-3 TBS butter

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The Fountain House’s Peppered Pork Medallions

Updated 8 months ago

Peppered Pork Medallions

Small pork loin, fibrous membrane removed

1/2 cup whole black peppercorns, coarsely ground

1/4 cup heavy cream

1 tsp minced garlic

1-2 TBS brandy

1-2 TBS butter

Salt &amp: pepper to taste

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