This recipe is made in several steps and requires assembly – read through the entire recipe for an overview before making the cream puffs. Tart Dough 3 tablespoons butter 1/4 cup powdered sugar 1 egg yolk 1 1/4 cup flour 1/8 teaspoon salt 1 teaspoon heavy cream Cream together butter and sugar. Add egg yolk...Read More

INGREDIENTS: Filling: 6 or 7 tart green apples, peeled, cored, and sliced ¼ inch thick (preferably Greening or Pippin) Juice of ½ lemon, strained 3/4 cup sugar 1/4 cup firmly packed light brown sugar 1/4 cup dark raisins or currants 1 tablespoon all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 tablespoons cold water 1...Read More

INGREDIENTS:   Crust 1 3/4 cups all-purpose flour 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup plus 2 tablespoons butter 1/4 cup water or apple cider   Filling 8 McIntosh apples, peeled, cored, and sliced 1 2/3 cups sour cream 1 cup sugar 1/3 cup all-purpose flour 1 egg 2 teaspoons vanilla...Read More

INGREDIENTS: 1 lb. sturgeon Salt and fresh ground black pepper Olive or grape seed oil Pinch of cinnamon and curry powder OR 1 teaspoon fresh thyme leaves, stemmed and chopped 1 recipe of Carrot Sauce (see recipe below) METHOD: (1) Cut the fish into even pieces. Depending on the shape of the piece you get, this will...Read More

INGREDIENTS: 1 – 1 1/2 lbs. lamb leg steak 1/2 medium yellow onion (sliced through the root) 1/4 – 1/2 cup pomegranate syrup* 4 oz. heavy whipping cream 20 – 40 mint leaves** Salt and fresh ground pepper to taste Olive oil METHOD: Cut all silverskin and fat from the lamb. Remove the bone if...Read More

Pickled peaches are an old Southern favorite. They’re great added to salads or served as an accompaniment with grilled meats or a Sunday supper pork roast. INGREDIENTS: 4 cups sugar 1 cup white vinegar 1 cup water 15 whole cloves 4 – 4 1/2 pounds fresh peaches, blanched and peeled, cut in half and pitted...Read More

This recipe was given to me many years ago by an elderly farmer’s wife and has been one of my ‘must-do’ yearly canning recipes. If you have a large number of beets, just keep repeating brine until your beets are all gone! Enjoy!” — SHARON HOWARD INGREDIENTS: 10 lbs. fresh small beets, stems removed 2...Read More