Cranberry Sauce (cooked) and Relish (raw)
Basic Cranberry Sauce Recipe (cooked)
Ingredients
* 1 cup sugar
* 1 cup water
* 4 cups fresh or frozen cranberries
* Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Julia Child’s French Potato Salad
This delicious salad recipe is the basis for the traditional French Salad Nicoise. It keeps well for several days, so make a large batch. The amounts below make 6 servings.
“Gratin” is the French term for casserole baked in a glass pan. This recipe was inspired by the beautiful leeks and potatoes from Carding Brook Farm at the Stonington Farmer’s Market on August 3, 2007.
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This fragrant soup has both a chicken and vegan version.
The key to Indian Potato Soup is the spices, be sure to balance them by tasting often.
Boston Baked Beans in Bean Pot
Makes about 7 cups. Recipe By: Durgin-Park Restaurant, Boston, MA
2 1/2-quart bean pot or covered casserole
1 pound of beans (The recipe recommends California pea beans, York State beans or small white beans but try to substitute a Maine grown bean. The Marifax bean is my favorite as it holds it’s shape when cooked and has a rich texture.)
½ teaspoon baking soda (optional, it is said to prevent the gassy after affects)
1/2 pound salt pork (substitute ¼ lb of butter or ½ cup of vegetable oil if you omit the salt pork)
1/2 medium onion — peeled and uncut
1/3 cup molasses and 4 tablespoons of sugar (substitute ¾ of a cup of maple syrup for the sugar and the molasses for a more local dish.)
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
Soak beans overnight. In the morning, preheat oven to 325° F. Place the baking soda in a Dutch oven and fill half way with water. Bring to a boil and add the beans. Boil for 10 minutes. Drain beans in a colander and run cold water through them. Set aside.
Dice the salt pork (available in the bacon section of the grocery store) into 1-inch squares. Put half of the salt pork on the bottom of the bean pot, along with the onion. Put beans in the pot. Put the remaining salt pork on top of the beans.
Mix the sugar, molasses, mustard, salt and pepper with 3 cups of hot water and pour over the beans. Cover pot with lid and place the pot into the preheated oven. Bake for 6 hours. Check pot periodically to check the amount of liquid. Add water to the beans slowly as needed to keep them moist; do not flood them. Remove the pot from the oven and serve.
4 lbs Maine grown potatoes
Vegetable oil (about ¼ cup)
Vinegar (about ¼ cup)
Salt and pepper
1 C chopped sweet onion (chives, garlic scapes or scallions would work too)
½ cup chopped parsley
½ cup chopped celery or cutting celery (tastes like celery and looks like parsley)
6 hard boiled eggs, chopped
½ to1 cup Mayonnaise mixed with ½ to1 cup sour cream (it depends on how creamy you like it.)
Wash potatoes and place in a pot of enough cold water to cover the potatoes. Put a lid on the pot and bring it to a boil then turn it down to a simmer until potatoes are just cooked. Be careful not to overcook or they may turn to mush. Cube the potatoes and toss with oil and vinegar while still hot. Season with salt and pepper and chill.
When potatoes are chilled add the onion and herbs and toss. Then add the Mayo/sour cream mixture and fold gently. Last of all fold in the chopped, hard-boiled eggs. Top with a sprig of parsley and serve.