On our return from town yesterday we were driving down Rock Harbor Road when suddenly, without any notice, up from a woodsy space alongside of the road emerged a huge dark wild turkey. With his enormous tail fully outspread he “took” the stage strutting across the road, with great pomp and confidence. Everyone gasped and our driver jammed on the brakes just in time to avoid running into the rest of the family of 8, which followed the man of the family in very deliberate and perfectly choreographed form.
A not so subtle reminder to start preparing for the holiday ahead!
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Fresh Cranberry Relish
SERVINGS4servings
|
COOK TIME10mins |
PREP TIME5mins |
READY IN15mins |
Ingredients
Instructions
- Fit a food processor with the center blade, and chop up the cranberries. The pieces should resemble minced cranberry. Put aside in a bowl.
- Put the orange half—including the peel—in the processor and chop it as with the cranberries and add this to the bowl of processed cranberries.
- Add the sugar (or Jello mix) and stir well to combine.
- Put relish in a bowl and cover tightly in the refrigerator until ready to serve.
- Serve this and colorful relish with turkey, chicken or ham this holiday season—a fresh and easy sidekick to any holiday table!
With all the meals we were serving in quick succession over this past weekend, we looked for a few vegetable recipes that could easily be prepared ahead but still maintain their beauty and freshness. We were so happy with the results of this asparagus dish. It was definitely a keeper – perfect for Christmas or even Easter! Never too early to start planning ahead! Asparagus Cordon Bleu is easy and a lovely addition for a dinner party or any holiday. It can be easily assembled in advance and popped in the oven shortly before serving.
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Rating: 5
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Asparagus Cordon Bleu
SERVINGS6servings
|
COOK TIME20mins |
PREP TIME15mins |
READY IN35mins |
Ingredients
Instructions
- Preheat oven to 375 degrees. Prepare a baking dish by brushing with melted butter or olive oil
- Prepare an ice bath. Bring a small pot of water to a rolling boil. Add approximately 1 tablespoon of salt. Drop the asparagus into the salted water. Cook 15-30 seconds or until asparagus turns bright green. Remove and immediately drop into the ice bath. Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
- Divide the asparagus into six even bundles. Wrap each in the prosciutto and place in the prepared baking dish.
- Top with grated cheese.
- Bake for 10-15 min. until cheese is melted
- Meanwhile, combine butter and panko in a small bowl. Sprinkle over the top of the cheese. Bake for an additional 5 minutes or until the breadcrumbs are golden.
- Sprinkle with chopped fresh parsley and serve immediately.
Can be prepared 24 hours in advance. Assemble and refrigerate. When ready to bake, preheat oven and bake per directions, holding panko to add later.
Recipe adapted from achefskitchen.com
“Nothing that’s been given to us should ever be allowed to go to waste.” This has been a strong emphasis in the sisterhood from its earliest days. “No apple drop that has any edible part should be tossed. It should be turned into applesauce or butter.”
One convent sister in particular has a strong passion for turning all of our imperfect fruits into creative preserves. All summer long we have enjoyed a variety of jams and spreads on our breakfast toast, and occasional desserts. Plums, nectarines, peaches, apples have each in their season made their appearance in different forms.
But perhaps the choicest of all was the rich creation that appeared this week and disappeared within days. Made with the last of our pears and laced with rich bourbon this superb pear chutney elevated an already elegant pork loin roast into a spectacular sensation. Yesterday’s lunch cook served it alongside of ham and swiss pinwheels—always a favorite just as they are on their own…over the top with this enhancement!
It suddenly occurs to me that little jars of this would make choice Christmas gifts. Give it a try and see what you think.
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Rating: 5
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Ginger Pear Chutney
SERVINGS6-7pint jars
|
COOK TIME1 hr30 mins |
PREP TIME45mins |
READY IN2 hrs15 mins |
Ingredients
Instructions
- Combine all ingredients in a heavy pot. A Dutch oven or a cast iron pot works well.
- Bring ingredients to a boil, stirring often.
- Reduce heat and let simmer for about 1 ½ hours, stirring occasionally.
- Serve as a condiment on the side, warm on pork or chicken, or dress up a deli ham sandwich. Enjoy!
This lovely and simple dish can be made with any size of eggplant! The inspiration for this dish came from a Facebook recipe video (with Russian directions) shared on Facebook by Peter Jermihov, the conductor for the recently released All Night Vigil, a collaborative recording between our choir, Gloriæ Dei Cantores, and members of three additional choirs. Facebook and Pinterest offer a wonderful way to connect with friends and to find recipes from different countries and cultures.
At this time of year, our garden is bursting with mini eggplants. Earlier in the season at planting time we received a donation of seeds for this specialty vegetable and it has indeed been a bumper crop. This dish can be prepared with a single eggplant for a personal size serving, or in a cast iron or ovenproof dish for a family as you see below. You may enjoy watching the video below which offers three additional ways to serve eggplant. Although the directions are in Russian, the pictures are universal! Once you have made the dish, you may want to share your picture with your Facebook fans and friends!
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Fairy Tale Eggplant Fans
SERVINGS4servings
|
COOK TIME25mins |
PREP TIME15mins |
READY IN40mins |
Ingredients
Instructions
- Heat oven to 400 degrees F.
- Starting at the thin end of the eggplant, slice each eggplant into 5 or more slices, leaving the eggplant connected at the top, to make a ‘fan.’
- Place several tablespoons of oil in the bottom of the skillet or dish and arrange the eggplant in a pinwheel pattern (see photo!).
- Slice buffalo or regular mozzarella thinly and place between each eggplant slice.
- Slice tomato thinly and add that to the mozzarella between each eggplant slice.
- Sprinkle salt and pepper over whole dish. Fresh basil (chop or chiffonade) can be added here if desired.
- Drizzle olive oil over the dish.
- Sprinkle shredded parmesan over entire dish.
- Bake at 400 for 15 - 25 minutes or until eggplant is soft and cooked through.
Over the last week, we’ve been enjoying plucking the nectarines and peaches off of our trees and enjoying them in a variety of ways. One of our Sisters used to own a peach orchard and enjoys turning the bruised and moldy drops into the most delicious jam. As the peachy smell wafts through the Convent, I pop down to the kitchen to dip my spoon into the bubbly pot. “Sister, this is SO delicious!” I purr, wishing I could bottle up this moment for eternity. Summer is wonderful, because the simple beauty and naturalness of fruit and vegetables can stand alone without being covered up in heavy sauces just to be palatable.
Over this past weekend, I had fun grilling nectarines to accompany an herb rubbed grilled pork tenderloin for our Dinner Theater. Follow these simple steps and add a little nectar to your next savory dish — it’s a beautiful thing!
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Grilled Honey Nectarines (or Peaches)
SERVINGS4servings
|
COOK TIME10mins |
PREP TIME |
READY IN10mins |
Ingredients
Instructions
- Heat grill to 400 degrees F.
- Brush nectarines with olive oil on both sides
- Place nectarines face side down on grill
- Wait about 4-5 min, or until the nectarines "release" on their own from the grill and carefully turn over with tongs or long handled spatula
- Grill on the opposite side
- Remove from the grill and drizzle with honey and sprinkle with kosher salt
- Serve as a side to chicken, pork, turkey or with a spoonful of greek yogurt or vanilla ice cream for dessert