Serves 4
4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
              Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
2 teaspoons kosher salt
1 stick butter, melted for serving

1. To steam the lobsters, fill a large stock pot with 2 inches of water. Add 2 teaspoons of kosher salt. Cover and bring the water to a boil.
2. Put the lobsters into the pot and cover. Steam for 20 minutes. 
3. When the lobster has steamed for 20 minutes, remove them immediately from the pot and let cool until you can handle them. Break open the tails and remove the meat in one piece. Remove the rest of the lobster meat and add the meat to your meal or reserve for another use. 

Variations:

• Lobster roll with butter: Here is a classic New England lobster roll recipe. Note that the lobster meat should be cooked before sautéing in the butter.
• Serve the lobster meat on top of salad greens, cooked rice, cooked pasta, or steamed spinach. Drizzle with melted butter and fresh lemon wedges.

Makes 4 appetizer servings
 
2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay 
1 Tbs Dijon mustard
 1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
 

1. Scrub and debeard mussels; throw out any that are not closed.  
2. In a large sauté pan, add the onions, garlic, pepper, wine, and mussels.  Cover and bring to a boil over medium-high heat.  
3. Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm. 
4. Bring the broth to a simmer.  Add the Dijon mustard and cream to the broth and simmer for 3 minutes. 
5. Finish by adding the dill and salt and pepper to taste. 
6. Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.

Serving suggestions  

• Add ¼ tsp of saffron to the broth with the cream and mustard.
• Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
• Serve over pasta

Serves 8-10 for appetizers
​
1 pound fresh tuna 
1 teaspoon grated fresh ginger 
2 tsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped cilantro 
1 teaspoon minced jalapeño 
½ to 1 teaspoon wasabi (1 ½ tsp horseradish can be substituted if you do not have wasabi) 
1 teaspoon sesame seeds 
1 tablespoon finely chopped scallion 
1 1/2 tablespoons lemon juice, plus half a lemon 
Sea salt and freshly ground pepper 

1. With a very sharp knife, cut the tuna into 1/8-inch dice. 
2. In a large bowl, combine the tuna with the ginger, soy sauce, sesame oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.  Serve immediately. If making ahead, do not add seasoning to tuna until just before serving. 
   
   
   Wonton Crisps 

15 square wonton wrappers, thawed if frozen
2 tablespoons sesame seeds, toasted
1 teaspoon kosher salt
preparation

1. Preheat oven to 375°F.
2. Stack wonton wrappers and in half diagonally. Arrange in 1 layer on a large baking sheet and brush tops with sesame oil. Sprinkle evenly with sesame seeds and kosher salt and bake in middle of oven until golden brown, 5 to 6 minutes. Transfer crisps to a rack to cool.

Recipe By Serious Eats
https://www.seriouseats.com/spaghetti-pasta-alle-vongole-clams-recipe
 
Kosher salt
3 pounds fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
3 tablespoons extra-virgin olive oil, plus more as needed
3 medium cloves garlic, very thinly sliced
Pinch red pepper flakes
1/2 cup dry white wine
1 pound dried spaghetti
1 tablespoon unsalted butter (optional)
Small handful minced fresh parsley leaves
​

1. Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
2. In a large skillet, combine oil with garlic and red pepper flakes. Cook over medium heat until garlic is very lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
3. Add white wine and clams, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl, until all clams have opened, about 5 minutes. Remove skillet from heat.
4. Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.
5. In a pot or large skillet of lightly salted water, cook pasta until just shy of al dente (about 1 minute less than cooking time on package). Transfer pasta to skillet with white-wine sauce, add a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced and is beginning to form a creamy, emulsified coating on the noodles. Add butter, if using, and both clam meat and shell-on clams. Cook, stirring, until butter is melted and clams are heated through, about 1 minute; add more pasta water, 1 tablespoon at a time, if sauce over-reduces and becomes dry or greasy. Season with salt if necessary. Remove from heat.
6. Stir in parsley and a drizzle of fresh olive oil. Transfer to bowls and serve right away.

Serves 6
   
½ cup unbleached all-purpose flour
6 sole fillets of tilapia, sole, or halibut each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
Salt and ground black pepper
3 Tbs olive oil
3 Tbs unsalted butter 
4 Tbs unsalted butter , cut into pieces
¼ cup chopped fresh parsley leaves
2 Tbs capers 
4 Tbs lemon juice (1-2 Lemons) 
2 lemons , cut in wedges for serving

1. Preheat the oven to 200˚.  You will need to work in batches.  Season the fish fillet with salt and pepper.
2. Dredge the 2 pieces of fish in flour and shake off any excess. You will dredge fish just before cooking to keep it from getting gummy.
3. Heat a large sauté pan over medium-high heat with 1 Tbs olive oil and cook until the oil is shimmering. 
4. Add 1 Tbs butter and swirl until the foaming subsides.
5. Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown color, then carefully flip it over. Cook for another couple of minutes or until this side is golden-brown, too. I cooked my tilapia fillets for 3 minutes on each side.
6. Remove fish from pan and place it on a baking pan and place into the warmed oven.  Wipe out the pan, and continue to cook the remaining fish in the same way.
7. When all the fish are cooked, add the remaining 4 Tbs of butter to the pan and swirl it around. Cook until it turns slightly brown.
8. Add the parsley, capers, and lemon juice to the hot browned butter. Cook for just a few seconds, letting it bubble.  Remove the pan from the heat.
9. Place the cooked fillets onto plates, then pour the browned butter onto the fish and serve right away. Garnish with lemon wedges.

 
Tips
Use fillet of white fish like tilapia, sole, haddock or other lean, firm fish
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly.
​A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.” Cook’s Illustrated

​Servings 4
1 ½ cups panko breadcrumbs-for low-carb option replace breadcrumbs with pork rind crumbs
Salt and ground black pepper 
2 tablespoons fresh parsley, minced 
1 small shallot, minced (about 2 tablespoons)
¼ cup plus 5 tablespoons flour 
2 large eggs 
3 tablespoons mayonnaise 
½ teaspoon paprika 
¼ teaspoon cayenne pepper (optional)
1 ¼ pounds tilapia, or skinless cod fillet , or haddock fillet, or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces 
Lemon wedges
Tartar Sauce - recipe below 

1. Preheat oven to 450˚
2. Transfer crumbs to pie plate; toss with parsley. 
3. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth.
4. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets.
5. Bake fish until firm, with a little “give”, about 18 to 25 minutes depending how thick the fillets are. Using a spatula, transfer fillets to individual plates and serve immediately with lemon wedges and tartar sauce.

TARTAR SAUCE
 
1 cup mayonnaise
2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
1 tablespoon drained capers, minced
2 teaspoons lemon juice
1 teaspoon minced shallot or red onion
1/2 teaspoon Worcestershire sauce
Salt and pepper
 
Whisk mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and Worcestershire in bowl. Season with salt and pepper. Refrigerate until ready to use.

Six Seasons-A New Way with Vegetables
​This is a salad for all seasons, but it is featured as an Early Summer recipe in Joshua McFadden's cookbook "Six Seasons". The Pistachio Butter is a condiment you can use in other recipes, so keep this on hand. I love to serve it along with a charcuterie board. BUY THIS BOOK! That is the best cooking advice I can give you. You will absolutely love every recipe. 

​Serves 4
2 cloves garlic, smashed and peeled
½ cup golden raisins
2 tablespoons white wine vinegar
1¼ pounds beets, peeled; use a mix of colors if you can
2 tablespoons fresh lemon juice
½ cup lightly packed flat-leaf parsley leaves
¼ cup lightly packed mint leaves
½ teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Pistachio Butter
Pistachio Butter
1 cup pistachios, lightly toasted
⅓ cup water
1 tablespoon red wine vinegar
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
 

1. Combine the garlic, raisins, and vinegar in a large bowl and let sit for 1 hour.
2. Grate the beets on the large holes of a box grater or cut into fine julienne. Yes, your hands will get stained, but the color fades quickly.
3. Remove the garlic from the raisins and discard. Add the beets, lemon juice, most of the parsley and mint (save the rest for finishing), and chile flakes.
4. Season with 1½ teaspoons salt and lots of black pepper and toss. Let it sit for about 5 minutes and then taste—the slaw should be tart, spicy, peppery, and sweet.
5. Adjust the seasoning, if necessary, then add ¼ cup olive oil. Toss and taste again.
6. Spread a layer of pistachio butter onto each plate and top with the slaw.
7. Finish with the reserved fresh herbs and a drizzle of olive oil.

 
Pistachio Butter

1. Process the pistachios in a food processor to get them as fine as possible.
2. Pour in the water, vinegar, and salt with the motor still running and process until smooth, scraping down the sides as needed.
3. Drizzle in the olive oil with the motor still running.
4. Taste and adjust with more salt or vinegar. Store in the fridge for up to 10 days.

 

Lilac Syrup
Makes 1 cup
​
1 cup lilac flowers-newly opened for best fragrance
½ cup sugar
½  cup water
2 blue berries-added for color

1. Place the sugar and water in a small saucepan.  Bring to a simmer over medium heat and cook until the sugar melts.  Remove the pan from the heat and add the flowers and blueberries, gently stirring to immerse the flowers. Allow the syrup to cool to room temperature. 
2. Strain the syrup, pressing on the flowers to extract as much liquid as possible. The syrup can be refrigerated 2-3 weeks or frozen for later use.

 
Uses:
Lemonade, iced tea, cocktails, drizzle over yogurt, ice cream, and cake.

Lilac Bees Knees
Makes 1 cocktail

2 ounces gin-Beefeater's or other non-botanical gin. Too much flavor in the gin will overpower the lilac
3/4 ounces lemon juice
3/4 ounce lilac syrup
5 ice cubes

Place all the ingredients into a cocktail shaker. Shake until the shaker is frosted, about 20 seconds. 
Strain into a coupe glass and serve with a lemon wheel or a few lilac flowers as garnish. Or, pour the cocktail and ice into a rocks glass. Garnish and serve. 

This is so simple and delicious. Using the store bought, vacuum-sealed gnocchi is a game changer in this recipe. No need to boil it, you’ll be baking it instead. When I am feeling like a low-carb alternative, I replace the gnocchi with cauliflower florets. They are a lovely alternative. 
 
Serves 4-6
 
2 ¼ cups grated Parmesan cheese
¾ cup water
2 packages fresh or vacuum-sealed gnocchi or 1 small head cauliflower cut into florets
6 ounces diced pancetta
2 onions, thinly sliced
3 tablespoons olive oil
1 ½ cups frozen green peas, thawed
4 egg yolks
 

1. Preheat oven to 425 degrees. Place oven rack in the middle position.
2. In a small bowl, combine the grated Parmesan and water.
3. Combine the gnocchi, pancetta, onions, and oil on the sheet pan. Bake for 20 minutes, stirring after 10 minutes. Cook until the pancetta and gnocchi are golden and crispy.
4. Remove the pan from the oven and add the cheese mixture and the peas to the pan ingredients. Stir to combine well. 
5. Bake for another 2 minutes or until the cheese has melted.
6. Remove the pan from the oven and season with freshly ground pepper. 
7. Divide evenly on plates or shallow bowls. Place an egg yolk on the center of each gnocchi dish and season the egg with pepper and a pinch of salt.  Serve immediately and tell everyone to stir the lovely yolk into the dish to create a creamy sauce.

​Source: Savoring Hollis, 2005
Submitted by: Eleanor Whittemore-Hollis Evening Circle of Home & Family
Location: page 97
Recipe Note from Eleanor: “This is a recipe that my mother, Estelle Hardy, used for birthday cakes. One year I tried making it for my son’s birthday. When I took the cake out of the oven, it was the most beautiful cake I had ever made. I put it on the shelf while I tended my child. I went back and the cake was a mass of eggs stuck to the pan. I forgot to put the flour in!!!”
 
Makes one 10” tube pan with removable bottom. 
Note: the original recipe says "ungreased tube pan". I followed that and after letting it rest for an hour upside down, I took a flexible knife or frosting spatula and ran it around the edges. I removed the sides of the pan and then ran the knife under the cake. Is was fine. 

½ cup sugar
2T water
6 egg yolks
1 tsp grated lemon rind
1 T lemon juice
1 tsp vanilla
6 egg whites
¼ tsp salt
½ tsp cream of tartar
½ cup sugar
1 cup sifted cake flour (I used all-purpose flour)
 
Combine ½ cup sugar with water and egg yolks and beat with rotary beater until mixture is very thick and forms soft mounds. 
Blend in lemon rind, lemon juice, and vanilla. 
Beat the egg whites with the salt until foamy. Add cream of tartar and beat until egg whites are stiff but not dry. Fold in ½ cup sugar, 1 tablespoon at a time. 
Combine egg yolk mixture and egg white mixture carefully, then fold in the flour, 2 tablespoons at a time.
Pour into an ungreased tube pan and bake at 325 degrees for 50 minutes, until light brown. Cool in inverted pan for 1 hour.
 
Variation: 
Add 2 teaspoons rose water with the vanilla

Serves 4
 
¾ pound baby potatoes, cut in half
1 pound asparagus, lower parts snapped off, and cut spears in half
2 cloves garlic, minced
2 tablespoons olive oil
1 cup panko breadcrumbs or pork rinds-ground
½ cup parmesan cheese, grated
¼ cup parsley, chopped
4 bone-in pork chops-each about 1-inch thick
¼ cup mayonnaise
 
Honey-Mustard Sauce
¼ cup sour cream
2 tablespoons whole-grain mustard
2 tablespoon heavy cream or plain yogurt
1 tablespoons honey
Salt and pepper to taste
 

1. Preheat oven to 450 degrees. Place baking rack in the middle of the oven
2. Place the potatoes onto a sheet pan. Toss with 1 tablespoon olive oil and half the chopped garlic. Sprinkle with salt and pepper.
3. Place the asparagus in a bowl and toss with the remaining 1 tablespoon olive oil and remaining garlic. Season with salt and pepper and toss. Set aside.
4. Combine the breadcrumbs and parmesan in a bowl, place onto a large plate. 
5. Spray or brush the sheet pan with olive oil. Season the pork chops with salt and pepper. Brush both sides with mayonnaise. Press the pork chops into the breadcrumb mixture and coat both sides well. Place onto the sheet pan leaving space between the chops. Arrange the potatoes on the pan to leave space for the asparagus that will be added later.
6. Bake 10 minutes. Remove the pan and add the asparagus and place back into the oven. Continue cooking for and additional 10 minutes. Press the pork chops in the center with your finger. They should be firm with just a little “give”. 
7. While the chops are cooking, combine the sauce ingredients in a small bowl. Serve drizzled over the chops.

Serves 4
 
1/4 cup maple syrup 
2 tablespoons miso 
2 tablespoons olive oil 
2 green onions, finely chopped 

¼ teaspoon crushed red pepper or ½ teaspoon garlic chili paste 
1 teaspoon curry powder 
4 chicken legs, skin on 
1 bunch fresh radishes, leaves removed and cut into 1/4s
1 pound sugar snap peas
2 tablespoons olive oil
Salt and pepper
¼ cup unsalted cashews, finely chopped
1 lime cut into 1/4s 
Optional: 2 cups cooked basmati rice
 

1. Preheat oven to 450 degrees F. 
2. In a bowl, combine glaze ingredients.
3. Place chicken legs on a sheet pan around the outside of the pan. Generously brush the chicken with the glaze. Season with salt and pepper. Bake in the center of the oven for 15 minutes.
4. While the chicken is cooking, toss the cut radishes with 1 tablespoon glaze and season with salt and pepper. Remove the pan from the oven and add the seasoned radishes to the sheet pan. Place the pan back into the oven and continue to cook for 10 minutes. 
5. Place the sugar snap peas into the bowl used for the radishes. Add 1 tablespoon of the glaze and toss. Season with salt and pepper. Remove the pan from the oven and add the seasoned sugar snap peas. Cook for 5 minutes. Serve hot sprinkled with cashews and a lime wedge. Serve with cooked basmati rice, if desired.

 
Variations: 
Substitute salmon fillets, pork chops, or chicken thighs. Adjust the cooking time as needed. 
Substitute baby potatoes for the radishes. Smaller potatoes do not need to be cut.

Makes 8-10 crepes 
 
⅔ cup whole milk
⅔ cup water
3 eggs
3 tablespoons butter, melted
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
**1 cup mixed fresh foraged herbs or purchased herbs-see options below
1 cup ricotta cheese-whole fat
2 tablespoons extra virgin olive oil
1 lemon, zested
salt and pepper to taste

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt, a little at a time, mixing as you go and scraping down the sides of the jar as needed. This will help to keep flour from clumping. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When the pan is hot, brush very lightly with melted butter. While tilting the pan in a circle, ladle the batter in to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with the herbs while the batter is still wet. Cook for 30-45 seconds. Using a crepe turner or rubber spatula, turn the crepe over and cook for another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Place the ricotta, oil, and lemon zest in a food processor and blend until smooth. Season with salt and pepper to taste. You can use an immersion blender as well. Fill crepes with whipped ricotta and a pinch of lemon zest.

 
Foraged greens and Herbs

• Creeping jenny, dandelion, chickweed, violets (leaves and flowers), clover, purple nettle, plantain, garlic grass https://www.growforagecookferment.com/what-to-forage-in-spring/
• dill, parsley, mint, chive, scallion
  
  

 
Recipe Variations

• Add smoked salmon or smoked trout to fill your crepe for a special brunch dish.
• Fill with steamed asparagus and drizzle with a hollandaise sauce or kale spinach sauce.
• Add 3/4 cup shredded mozzarella and 1/4 cup grated parmesan to the whipped ricotta. Fill your crepes and place in a buttered baking dish or cover with tomato sauce and bake.
• Prepare the whipped ricotta w/ the mozzarella and parmesan as above. Stack your crepes with a thin spreading of cheese between the layers. Serve as is or baked until the cheese melts.

 
Williams Sonoma has a good selection of crepe equipment. www.williams-sonoma.com/search/results.html?words=crepe

Forsythia is the first edible flower blooming in my garden. It's bright yellow blooms create the most beautiful syrup. I use the syrup in cocktails and drizzled over berries and Greek yogurt. 

Makes 1 cup

1 cup sugar
1 cup water
1 cup forsythia blossoms

1. Combine the sugar and water in a small sauce pan. Bring to a boil then reduce the heat and simmer for 3 minutes. 
2. Turn off the heat and add the forsythia flowers. Cool to room temperature. Strain and discard the flowers.
3. Add to a drink to taste or use in a cocktail.
4. Store your syrup in the refrigerator in a covered jar or squeeze bottle. Store for up to 2 weeks. 

Variations: Prepare as above using different herbs 

• Basil syrup- 1/2 cup basil leaves
• Lavender syrup- 1 tablespoon lavender petals (not leaves)
• Chamomile syrup- 1 cup of chamomile flowers-use flowers that have just opened 
• Rosemary syrup- 1 tablespoon leaves
• Lemon verbena syrup- 1/2 cup leaves
• Cilantro syrup- 1 cup leaves and stems
• Lilac syrup- 2 cups flowers-use flowers that have just opened 

Mint Glazed Carrots and Peas
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by Donna Storrs
Location: page 33
 
This is a beautifully delicious recipe for any meal and any occasion. 
 
4 medium carrots, sliced lengthwise ¼ inch thick
¼ cup butter
½ teaspoon salt *(added by Liz)
Optional 1 teaspoon sugar 
1 tablespoon fresh mint leaves, chopped
2 cups cooked peas
 
Cook carrots until just fork tender and drain. 
Add the butter, salt, optional sugar, and mint leaves. Cook on low until carrots are well glazed. Add the peas and heat through. Serve.
 
Liz’s notes:
I cut my carrots on the bias. 
I added some salt to balance out the sweetness of the carrots. 
The original recipe called for ½ cup sugar. I felt this made the recipe much too sweet. 1 teaspoon of sugar is perfect. Carrots and peas are naturally sweet so if you prefer, don’t add sugar at all.

Scripture Cake
Source: D.A.R. Cook Book Second Edition
Submitted by: Minnie Colburn
Location: page 40
 
First, a little bit about scripture cake. Scripture cake was popular in the latter part of the nineteenth century, especially in the southern Appalachians.  The cake was meant as a way to teach young girls baking and Bible verses. The recipe is designed almost as a scavenger hunt through the bible. Only ingredient quantities were listed with the bible verses. The baker needed to go through the bible to find the ingredients to complete the recipe. I know you’ll enjoy this recipe. It makes two loaves, one to keep and one to share. Enjoy!
 
1 cup butter- Judges 5:25 
3 cups sugar-Jeremiah 6:20
6 eggs-Isaiah 10:14
3 1/2 cups flour- 1 Kings 4:22
1/2 teaspoon salt-Leviticus 2:13
2 teaspoons baking powder-Amos 4:5 (Liz added because it was missing from the recipe)
Sweet Spice to taste- 1 Kings 10:10 (Liz used ½ tsp cinnamon, ¼ tsp cloves, ¼ tsp ginger)
1 cup water-Genesis 24:17
2 cups raisins- 1 Samuel 30:12
1 tablespoon honey-Exodus 16:31
1 cup almonds-Genesis 43:11
 
Follow Solomons advice for making good boys and you will have good cake-Prov. 23:14
 
Below are Liz’s instructions.

1. Preheat oven to 350 degrees.
2. Butter 2 loaf pans. 
3. Mix the butter and sugar at medium speed until light and fluffy. Beat in eggs, one at a time.
4. In a medium bowl, combine flour, baking powder, salt, and spices. Add to butter mixture; beat at low speed until well combined. Add the water and combine.
5. Stir in raisins, honey, and almonds.
6. Spoon batter into prepared pans. Bake in until wooden pick inserted near center comes out clean, about 45-50 minutes.
7. Cool in pans 15 minutes; invert onto wire rack to cool completely. Best if prepared 1 day before serving. Store cake covered at room temperature.

 
Liz’s Notes:

• This cake can be baked in a 12-cup non-stick Bundt pan. Butter well and increase baking time to 60 minutes. Check with a wooden pick. 

​Community Cookbook Recipes from the Heart of Hollis-1912 to present
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.

Florence Brown’s Rhubarb Punch and Rhubarb Punch Cocktail
Source: From the Heart of Hollis-The Hollis Women’s Club 1998
Rhubarb Punch Submitted by Carolyn Gargasz
Location: Appetizers, Beverages page 10
 
This punch is perfect for a spring party. I loved it so much, I created the Rhubarb Punch Cocktail recipe below. 
 
Rhubarb Punch
“Florence made this punch every year for the Hollis Anna Keyes Powers Chapter of the Daughters of the American Revolution (D.A.R.) annual meeting and potluck supper.” Carolyn Gargasz
 
Cook 2 pounds of cut up rhubarb in 5 cups of water until mushy. Press through sieve. Measure juice. To each cup, add 1/3 cup of sugar and stir until dissolved: boil 2 minutes. 
Add, for each cup: 
½ cup orange juice
¼ cup lemon juice
Just before serving, add 1 quart of ginger ale plus ice cubes or an ice ring.
 
 
Rhubarb Punch Cocktail by Liz Barbour

Makes 1 drink

2 ounces gin (vodka, white rum, or tequila can be substituted)

1 ounce orange liquor -triple sec
2 ounces Rhubarb Punch 
1 ounce fresh lime juice
 
Fill a cocktail shaker with ice and add all of the cocktail ingredients. Shake until the outside of the shaker is frosted-about 30 seconds.  Strain into a cocktail coupe and serve with a lime twist or pour ingredients w/ice into 8-ounce glass and serve with a lime or orange twist

Pond Lily Salad with Cold Salad Dressing
Source: D.A.R. Cook Book Second Edition 1912
Pond Lily Salad Submitted by Mrs. George Hale
Cold Salad Dressing Submitted by M.S. Powers
Location: page 23

Pond Lily Salad
 
Boil six eggs twenty minutes. When cold, remove shells and cut eggs in halves crosswise. Cut whites in strips to resemble petals and lay on small lettuce leaf with one-half yolk in center. Shred the largest lettuce leaves, arrange in bottom of the platter, pour dressing over, then lay the lettuce leaves and egg on and garnish with radishes.
 
Notes from Liz:

• Add fresh herbs if you like-fresh parsley, dill, mint, and any other lettuce that you enjoy to place under the “pond lilies”.
• I cooked the eggs for 20 minutes as directed and found that the yolks were a little on the green side. Cooking the eggs for 15 minutes works for a more yellow appearance. 
• Drain the eggs after the boil and allow to cool. I did not put the eggs into an ice bath and they peeled perfectly when cooled at room temperature.

 
 
Cold Salad Dressing
 
One cup sour cream, two tablespoons vinegar or lemon juice, one teaspoon mustard, small teaspoon salt, two tablespoons sugar, one-eight teaspoon cayenne. Stir cream well, then add other ingredients. 
 
Liz’s Notes:

• I used dry mustard powder.

Lemon Pie, Self-frosting
Source: D.A.R. Cook Book Second Edition
Submitted by: Mrs. Charles Eastman
Location: page 26
 
One cup sugar, one tablespoonful butter creamed with sugar, add two tablespoonsful flour, juice and grated rind of one lemon, yolks of two eggs beaten, one cup milk. Last add two beaten whites, folded into the mixture. Cook till firm. 
 
Liz’s Notes:
This is a lovely tasting lemon pie; not too sweet and not too lemony. The whipped egg whites create a lovely caramelized top layer. 
 

• Use an 8” or 9” pie pan. 
• Preheat the oven to 350 degrees. Place the baking rack in the middle of the oven.
• For the pie crust, I used one disk of my favorite pie dough recipe. Roll out the dough to 14 inches. Place into the pie pan. Roll and crimp the edge. 
• When I prepared this recipe I found that the butter and sugar did not cream. That’s okay. I just stirred together the sugar, butter (room temperature), flour, lemon juice, and zest until well combined. Then I added the yolks and milk and combined. 
• I used large eggs.
• I used heavy cream instead of milk and I liked the creaminess of the pie. You can use either cream or milk. If using milk, use full fat.
• Whip the egg whites until firm.
•  Bake for 30-35 minutes. Remove and cool. Serve with whipped cream if you like. 

Community Cookbook Recipes from the Heart of Hollis-1912 to present
Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.

Butterflied Leg of Lamb
Source: Favorite Herbal Recipes of the Maple Hill Gardeners, 2000
Submitted by: Cay Gregg
Location: page 42
 
1(6lb) leg of lamb, butterflied
½ cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon rosemary (dried)
½ teaspoon ginger (dried)
1 clove garlic, minced
1 tablespoon olive oil
 
Mix seasonings and spread over lamb. Marinade overnight in refrigerator. Broil for 15 minutes on each side. Makes it well done. Serves 6 to 8.
 
Liz’s Notes:
Cay Gregg was the wife of NH Governor Hugh Gregg and mother to NH Senator Judd Gregg. I met Cay shortly after I moved to Hollis. She always made time to sit with me and chat about my family and what I was up to. Cay was a lovely woman, and I feel privileged to have called her a friend. What a delight it was to discover some of her recipes in the pages of this cookbook. I will forever prepare my butterflied leg of lamb Cay’s way.
 

• I prepared this recipe using a 3 ½ pound butterflied leg of lamb and cut the marinade recipe in half to serve 4.
• To cook, I set my broiler on high and placed the lamb 5 inches below the flame/coil. I prefer my lamb a little pink and cooked “medium” rather than “well done”. I cooked the butterflied lamb for 10-15 minutes on each side. Test the temperature with an instant read thermometer. 145 degrees for medium.
• Let the lamb rest, covered with foil for 5 minutes before slicing.
• Serve with my mint vinaigrette if you like. I love it!

By Joshua McFadden from his book Six Seasons
Serves 2-4 
(depending on the shape of your head of cauliflower and how many “steaks” you serve per person)
 
1 large head cauliflower (1 ½ -1 ¾ pounds)
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ cups dried breadcrumbs (or panko breadcrumbs)
1 cup (3 ounces) aged provolone, shredded (grated on large holes of a box grater)
Plus ¼ cup finely grated provolone for dusting (cheddar, mozzarella, or swiss are delicious too)
½ cup chopped pickled sweet hot peppers
1/3 cup chopped mixed pitted olives (kalamata, green)
¼ cup capers
¾ cup lightly packed roughly chopped flat leaf parsley
1 teaspoon lemon zest

1. Preheat oven to 450 degrees
2. Trim the bottom of the cauliflower so that it sits firmly on the cutting board. Trim off about ½ inch from two opposite sides (to flatten them), then cut the cauliflower into thick slabs. Use a large spatula when handling the slabs. This will help to keep them from falling apart. Brush both sides of each slab with olive oil and season well with salt and pepper. Chop the trimmings and set aside to use in the topping.
3. Heat a baking pan in the oven for 10 minutes. Preheating the baking pan will help to brown the steaks on the bottom. Heat two if needed to cook the steaks without crowding.
4. Using a spatula, lay the slabs on the preheated pan and return to the oven quickly. Roast the cauliflower until tender, but not falling apart, 18-20 minutes.
5. While the steaks are roasting make the topping by mixing the breadcrumbs, shredded provolone, pickled peppers, olives capers, parsley lemon zest, and chopped cauliflower trimmings. Moisten with 1-2 tablespoons of olive oil, just to help the filling hold together. Taste the filling and season well. You should want to eat it all!
6. Take out the baking pan again and distribute the topping among all the slabs, pressing the make a thick layer. Return the pan to the oven and roast until the topping is lightly browned and starting to crisp, 10-15 minutes. 
7. Using your spatula, transfer the slabs to plates and top with a dusting of finely grated provolone.

 
Alternatives:
 
Variation to the above filling: (omitting the pickled peppers, olive, and capers) instead use 1 cup roughly chopped fresh mushrooms-cremini, portabella, button, ½ cup roasted red peppers, roughly chopped, 1/3 cup black beans, drained and rinsed. Follow the recipe as above.

Protein option: Place topping on slabs of fried tofu

Herb options: 2 tablespoons chopped fresh mint, ¼ cup chopped fresh basil, 1 teaspoon chopped fresh rosemary
 
How can you use this topping? 
 Stuffing for peppers, zucchini
Topping for roasted portabella mushrooms, spaghetti squash, pasta

By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
 
Kosher salt (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end 
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)
 

1. Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot. 
2. Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
3. Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

Crispy Fried Tofu

By Gabrielle Hamilton
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
 
Kosher salt  (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end 
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)

1. Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot. 
2. Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
3. Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.

 

​Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce 

Cauliflower Rice

Serves 4-6

4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper

1. To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice. 
2. Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible. 
3. In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
4. Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.

​

Recipe by Jael McHenry from The Kitchen Daughter
Serve 4-6

2 tablespoons olive oil
4 shallots or 1 medium onion, sliced thinly
4 garlic cloves, chopped
½ teaspoon ground black pepper
½ teaspoon dried oregano
Optional: 1/4 cup fresh basil, sliced thinly and/or 1/4 cup fresh parsley, chopped
1 14-ounce can white beans, drained
1 14-ounce can chickpeas, drained
1 28-ounce can whole plum tomatoes, torn by hand. Juices reserved.
4 cups chicken broth
4 cups kale, ribs removed, and greens cut into ribbons 
2-3 tablespoons olive oil
2 cups cubed artisan bread-onion focaccia if you have it
½ cup parmesan cheese

1. Heat an 8-quart soup pot over medium heat with olive oil and sliced shallots or onions. Cook, stirring occasionally for 3 minutes. 
2. Add the chopped garlic and oregano. Continue cooking until the garlic and onions begin to turn lightly golden. 
3. Add the broth, drained beans, torn tomatoes, tomato juices, kale ribbons. Bring the soup to a quick boil then reduce to a simmer. Cover and cook for 30-45 minutes.
4. Heat 2-3 tablespoons of olive oil until hot but not smoking.  Add the cubes of bread and toss to coat with olive oil. Toast until browned and crisp. Remove the croutons to paper towels to cool. 
5. Serve the Ribollita in bowls with croutons and a healthy sprinkling of parmesan cheese.