CANNELLINI BEANS AND COLLARDS
1/3 cup olive oil 6 large cloves garlic, minced 2 teaspoons paprika, regular or smoked 1 16-ounce can cannellini beans, or 1 cup dried cannellinis, soaked and cooked till soft 1½ cups cubed bread,...
View ArticlePERFECT DEVILED EGGS
Recipe by Corey Heyer, Executive Chef, The Bernards Inn, Bernardsville 1 dozen eggs, room temperature 4 tablespoons mayonnaise 2 teaspoons Dijon mustard Dash of Worcestershire sauce Salt to taste Place...
View ArticleHAM IN BREAD DOUGH
Recipe by Heiner Aichem, Black Forest Inn Best-quality bone-in smoked ham, about 9 to 10 pounds Your favorite bread dough recipe, raised twice and punched down Preheat oven to 275°. Roll out dough to a...
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RED CABBAGE WITH APPLES
Recipe by Heiner Aichem, Black Forest Inn Note: If a sweet-and-sour quality is desired, after dish has cooked, season to taste with red-wine vinegar and/or more currant jelly. 4 tablespoons goose fat...
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THE RAZZLE DAZZLE
Here’s a simple cocktail inspired by Alba’s raspberry dessert wine. I experimented for a while with this wine, but I like the pure flavor of the raspberry so much, it seemed a shame to mask it with...
View ArticlePEANUT BUTTER SURPRISE COOKIES
The Surprise: 1½ cups peanut butter 1½ cups powdered sugar Chocolate Dough: 1 cup butter, softened ½ cup peanut butter 1 cup sugar 1 cup brown sugar 2 egg whites 2 teaspoons vanilla 3 cups fl our 1 cup...
View ArticleBUTTER COOKIES
1 pound unsalted butter, softened 1 cup sugar 4 cups fl our Preheat oven to 350°. Cream softened butter and sugar well. Add fl our to sugar mixture. Roll with rolling pin to ¼ inch thick. Cut into...
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FRIED SMELTS
Recipe by Patricia Mercadante, step-grandmother of the author Vegetable oil (for frying) 40 smelts, fresh or frozen (about 3 pounds) 1 cup all-purpose fl our 1 teaspoon sea salt 1 teaspoon ground...
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