Blog

Here is a New England holiday offering and advice to seafood lovers looking for something unique this time of year: Stuff the Lobster Instead of the Bird!Ingredients1 (1 to 1 1/4 pound) lobsterSeafood Stuffing:1 ounce fresh crabmeat1 to 2 tablespoons lemon juice1 tablespoon butter3 ounces chopped ha…

Ingredients12 oz Brussels sprouts ends trimmed, yellow leaves removed2 tablespoons olive oil¼ teaspoon salt4 slices bacon cooked and chopped1 cup pecans½ cup dried cranberriesDirectionsHow to Roast Brussels SproutsPreheat oven to 400 F.Slice all Brussels sprouts in half.In a medium bowl, combine hal…

IngredientsFilling2 small peeled & finely diced apples, any variety1 teaspoon cornstarchoptional: 1/4 cup chopped pecans2 teaspoons pure vanilla extract1 teaspoon ground cinnamon1/2 cup granulated sugarPastry1 package (2 sheets) frozen puff pastry, thawed1 large egg, beaten1/2 cup salted caramel…

Use Marfax (the classic baked-bean bean), Yellow Eye, Navy, Pinto beans – or a mixture of dry beans. Double the recipe, as it keeps well and can be frozen. This recipe can be made in the slow cooker set on low for 8 hours.INGREDIENTS 1 pound Maine Marfax Beans (or see above for an alternate)1 large…

Ingredients 1 lb. of blanched or raw lobster meat (substitute frozen lobster meat)5 cups of cooked Cavatappi Pasta2 1/2 cups Milk1 cup Fontina Cheese, shredded1/2 cup Mascarpone Cheese3 tbsp. brandy1 whole shallot finely chopped2 whole cloves garlic minced1/4 cup unsalted butter1/2 cup all purpose…