By Chef Julia This chutney is a vibrant blend of tart, sweet, and warm flavors that bring depth to any dish. The cranberries provide a tangy base, while fresh orange zest adds citrusy brightness, and ginger lends a subtle heat that enhances the chutney’s complexity. Its rich yet refreshing taste makes it an ideal accompaniment…
Island Epicure – Sure ‘Tis the Month to Think o’ the Irish
By Marj Watkins Feast yoursel’s, friends, on the foods of dear old Ireland. A blessing ’tis, too, that they’re mostly cheap, easy to make, and tasty they are with … butter! I believe in butter. Sure, it’s got saturated fat in it, but never mind that. It’s Omega 3 fat, an essential to provide skin…
Island Epicure – The Happiness Foods
By Marj Watkins and Suzanna Leigh Chocolate of course! Who doesn’t love it? Choose cocoa for a temporary boost to your brains’ serotonin, the happiness chemical. It won’t give you lasting happiness, but it will—for a little while—make you smarter. There are many components in chocolate, especially dark chocolate, that help to lift our mood….
Minglement – Roasted Acorn Squash with Squash Risotto
This delightful and elegant vegetarian entrée or side dish was created by Cat Rose, a staff member. Acorn squash is stuffed with an herbed risotto, speckled with delectable chunks of butternut squash, then baked until meltingly sweet. Serves 8 4 acorn squash3½ tbsp extra virgin olive oilSalt to taste6 cups water or gluten-free vegetable broth1…
English Muffins
By Andy Valencia If your store-bought muffins have become flat little pucks of shrinkflation, bake them for yourself and get the classic muffin you remember, while saving some money. Ingredients Dry mix: 2 cups all-purpose flour2 tbsp sugar2 tsp salt2¼ tsp active dry yeast Mix dry ingredients together in large mixing bowl. Wet mix: 1¾…
From Minglement – Hoppin’ Johns Black-Eyed Pea Stew
By Eva Deloach This recipe yields 10 servings. 4 tbsp butter or olive oil 1 large onion 4 cloves garlic, minced 1 green bell pepper, diced 1 stalk celery, diced 1 lb dried black-eyed peas 1 cup chicken or vegetable broth – more as needed 1 whole ham hock or smoked turkey breast Salt, pepper,…
Island Epicure – National Soup Month
Warm Up A Cold Day with Mesclin Flatbrod and Hot Chicken Soup By Suzanna Leigh and Marj Watkins Marj Watkins’ “Gluten Free Baking” cookbook is a do-it-yourself project; Marj first printed in the 1970s under her publishing imprint, Firtree Press. This year, I dug it out of retirement, put a new cover on it, updated…
Pancakes for Matrona
By Jane Valencia We were heading soon to a gathering, and I unexpectedly found myself with a spare 45 minutes. Could I cook something to bring? We had a new large griddle, and over the years I’ve made a lot of pancakes. The pancakes today would need to be dairy-free. Gluten-free, or digestively gentle, would…
Island Epicure – Christmas Oats
By Marj Watkins and Suzanna Leigh Adapted from Marj Watkins Loop article, December 2014 For stamina to keep you up with all the delightful demands of December – chilly weather, snow, winter colds, Christmas shopping, the planning, the parties to give and to go to – we need to feed our bodies and minds well….
Pecan Court Bourbon Balls
By Andy Valencia Yes, another recipe from my mother – a holiday favorite. Nominally for the adults only, I always managed to sneak a few! Makes 2-3 dozen, depending on size. Ingredients 3 cups rolled vanilla wafers (12 oz box)1 cup powdered sugar1½ cups finely chopped nuts1½ tablespoons cocoa2 tbsp white Karo syrup½ cup bourbon…