Reader Recipes 2023 - Holiday Edition by APG Chesapeake

Holiday Edition! Find flavorful recipes for: Starters Main Dishes Sides

Desserts Drinks

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Executive Editor Jim Johnson and his wife, Bridget, prepare the ham for Christmas dinner in 2016 when they lived in Iowa.

The holidays.

From the Editor

a delicious meal but what makes these gatherings so special is the love that we share along with memories of years past. A time for gathering. A time for family. A time for meals Food brings us together, but it's the bonds that make the filled with traditional dishes passed down from generation to meal special. generation. Whatever type of gathering you have this year, this special Norman Rockwell in 1941 painted a scene of a holiday dinner section is filled with recipes that may introduce new with multiple generations gathered around the table. Today traditions to your family. families still get together on Thanksgiving and Christmas, with the highlight often being the meal. In this section, we welcome recipes from Edible Delmarva magazine. Editor and co-Publisher Carole Whitaker writes While the traditional multi-generation family depicted in about the mission of the magazine that dovetails with the Rockwell’s painting still exists, often miles separate families theme of this publication: “Our mission is to celebrate the over the holidays and new traditions are born – whether an joys of good food and drink and the many ways it connects intimate dinner with a loved one or a festive Friendsgiving us and brings us together.” Check out the magazine, bringing together family members and friends to celebrate more recipes and stories on the Delmarva food scene at the holiday. edibledelmarva.ediblecommunities.com. This year, for the first time in years, our family will be I hope you enjoy these recipes, and I hope your holiday together, celebrating at my oldest daughter’s place in Washington, D.C. We will gather around the table and share gatherings are special.

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TABLE OF CONTENTS Starters

Chesapeake Bay Oyster Stew------------------------------4 Carpet Bagger Oyster-----------------------------------------6 Chesapeake Crabgrass Dip---------------------------------7 Fried Oysters-----------------------------------------------------8 Ellie’s Applesauce----------------------------------------------8

Main Dishes

Winter Citrus Black Sea Bass-----------------------------9 Skillet Chicken-------------------------------------------------10 Long Braised Lamb Shanks------------------------------11 Lemon and Herb Quinoa Salad-------------------------12 Herb-Crusted Beef Tenderloin--------------------------12

Sides

Chestnut Apple Stuffing-----------------------------------13 Truffle-Parmesan Cauliflower Mash-----------------14 Charred Brussels Sprouts--------------------------------14 Traditional German Potato Salad---------------------15 Pear Chutney---------------------------------------------------15 Noodle Kugel----------------------------------------------------16 Spinach Souffle------------------------------------------------ 17 Eastern Shore Scalloped Oysters---------------------- 17

Desserts

Chocolate Tart w/ Raspberry Sauce-----------------19 Gluten-Free Pumpkin Pie-------------------------------- 20 Shingled Crust Apple Pie--------------------------------- 22 Monica’s Chocolate Bread Pudding------------------ 24

Fig and Walnut Cookies----------------------------------- 25 Chocolate Peppermint Cookies------------------------ 26 Eggnog Cookies----------------------------------------------- 27 Coconut Chocolate Macarons-------------------------- 28 Cranberry Orange Cookies------------------------------ 28 Raspberry Almond Thumbprint Cookies--------- 29 Blue Ribbon Peanut Butter Fudge-------------------- 30 Blueberry Surprise----------------------------------------- 30 Black Bottom Cupcakes------------------------------------31

Drinks

Maryland-Style Apple Toddy--------------------------- 32 Non-Alcoholic Pumpkin Pie Hot Chocolate------- 33 Candy Cane Martini---------------------------------------- 33 Spiced Pear Bellini------------------------------------------ 33 Cranberry Moscow Mule--------------------------------- 34 Wassail------------------------------------------------------------ 34 Non-Alcoholic Candy Cane Lane---------------------- 34 Apple Cider Rum Punch---------------------------------- 35 Non-Alcoholic Apple Ginger Punch------------------ 35 Frosty Coconut Mojito------------------------------------- 35 Non-Alcoholic Cinnamon Maple Latte-------------- 36 Rosemary Gin Fizz------------------------------------------ 36 Classic Eggnog------------------------------------------------ 36 Non-Alcoholic Cranberry Sparkler------------------ 37 Cranberry Mimosa------------------------------------------ 37 Mulled Wine---------------------------------------------------- 37 Peppermint White Russian------------------------------ 38 Non-Alcoholic Golden Turmeric Latte-------------- 38 Salted Caramel White Russian------------------------ 38

Starters

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CHESAPEAKE BAY SERVINGS: 1 GALLON INGREDIENTS FOR OYSTER STEW BASE • Oil, as needed • 5 shallots, sliced • 1 pound white button mushrooms, sliced • 5 garlic cloves, chopped • ½ bunch thyme • 3 cups chardonnay • 1 gallon stock, chicken, vegetable, or even seafood • 1 fennel, small, sliced • Corn cobs, mushroom trimmings, vegetable scraps, herb stems • 3 quarts heavy cream INGREDIENTS TO COMPLETE OYSTER STEW • ¼ cup bacon fat • 1 white onion, small dice • 2 leeks, small diced, rinsed • ½ bunch celery, small dice • 8 ounces shiitake mushrooms, de-stemmed, sliced • 5 garlic cloves, minced • 2 cups sherry cooking wine • 1 tablespoon crab base (optional) • 1 tablespoon seafood base (optional) • ½ tablespoon onion powder • ½ tablespoon garlic powder • ½ teaspoon cayenne pepper • 1 teaspoon Old Bay seasoning • 2 tablespoons Worcestershire sauce • 1 teaspoon liquid smoke • 1 cup smoked ham, small dice • 4 corn cobs, kernels cut off • 12 slices bacon, thick sliced, cooked and chopped • ½ bunch parsley leaves, chopped • ½ tablespoon oregano leaves, chopped • ¼ tablespoon thyme leaves, chopped • ½ tablespoon lemon juice • Arrowroot (slurry) • Oysters, 5-8 per serving

Oyster Stew 1

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Making the base, in a large stock pot, add a little oil, and toss in the sliced shallots. Begin to sweat the shallots for a few minutes, adding in the sliced mushrooms, and then the chopped garlic in three to five minute intervals. When the vegetables begin to cook down, add in the whole thyme, and stir to release the fragrance from the thyme. Slowly pour in the chardonnay wine and deglaze the bottom of the pan. Allow the wine to reduce to almost dry. Pour in the stock. Bring the liquid to a simmer and allow to reduce by half. You can add the sliced fennel and any of your vegetable trimmings to the stock pot as it will add extra flavor. Once reduced, pour in the heavy cream. Bring back to a simmer and allow to reduce by one third. After the base of the stew has reduced, strain the broth from all of the contents, reserving the broth, but discarding the scraps. In a large stock pot, heat up the bacon fat. If you need more fat, you can always use a little oil or butter. Add in the diced white onion, leeks, and celery and begin to sweat the vegetables. Continue to sweat for five minutes or so and add in the sliced shiitake mushrooms, and then the minced garlic a few minutes later. Let the aromas bloom. Slowly pour in the sherry and deglaze the bottom of the pan, working up any flavor fond that may have developed. Reduce until the sherry is almost dry. Before the sherry has fully reduced, stir in the onion powder, garlic powder, old bay, cayenne, Worcestershire, and liquid smoke and let the flavors come out. I do choose to add in a little crab and seafood base at this time to round out the flavors, but is not needed. Slowly pour yowur reserved broth into the stock pot and bring to a simmer, again, work the bottom to prevent burning bits.

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Once to a simmer, allow to cook for ten minutes. Put in the corn kernels, chopped ham and bacon, followed by the finely chopped, thyme, oregano, and parsley. Bring back to a simmer and season with salt and pepper. Add in the lemon juice. This is the time to add anything extra if you would like. A little more liquid smoke for a more of a smoky flavor, or cayenne for more heat. Create a slurry with the arrowroot and cold water. Add enough cold water to the arrowroot to create a heavy cream consistency. Pour into the stew to thicken it. You can control how thick you would like it, the more slurry the thicker the soup. If it goes too thick, you can fix this by adding a little stock. I use a slurry to create a gluten free oyster stew.

5 You can hold it for dinner, or chill the stew for later. If you plan to use the stew right away, stir in some raw oysters and simmer for approximately five minutes or so, just until the oysters curl. You can shuck your own oysters or buy them already shucked and add as many as you want. I recommend 5-8 per bowl of oyster stew. Recipe from Hunters Tavern at The Tidewater Inn Photo by Jay Fleming for Edible Delmarva

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CARPET SERVINGS: MAKES 12

Bagger Oyster 1 2 3 4

INGREDIENTS • 12 freshly shucked oysters, medium size • 4 cups panko bread crumbs • 1 cup all-purpose flour • 2 cups egg wash • salt and pepper to taste • 3 slices double smoked bacon, cooked • 1 ounce Roquefort cheese • 3 ounces rare cooked filet mignon or other tender beef cut • 2 ounces jalapeno ranch dressing • sriracha hot sauce to taste

Dredge the oysters in the flour, followed by the egg wash and finally the panko. Lay out on a baking sheet for frying. In corn or peanut oil. Fry the oysters until crispy and golden, about 1 minute. Assemble by putting a small bit of ranch in the bottom of the shell. (If you keep the oyster shells from shucking, they make great presentation pieces.) Then add the hot oyster. Thinly shave a piece of the beef and put atop the oyster. Next, put an inch long slice of bacon on top of the beef. Next, add a few crumbles of the Roquefort. Lastly, drizzle some more of the ranch and finish with a tiny dot of sriracha. Garnish with a peppery green like watercress or arugula and serve immediately. Recipe from Chef Robert Lhulier at Snuff Mill Restaurant Photo by Andre Wright Jr. for Edible Delmarva

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CHESAPEAKE SERVINGS: ONE PARTY DISH INGREDIENTS • 1 stick butter • ½ onion, chopped • 1 package frozen spinach • ¾ cup parmesan cheese, grated • 1 container Maryland Crabmeat • 2 tablespoons Worcestershire sauce • ½ teaspoon Old Bay seasoning • ¼ cup dry sherry

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This family heirloom recipe for creamy and green dip, from contributor Kate Livie, is sweet with crabmeat, and smeared on crackers is the perfect thing to hold in one hand while the other pinches the stem pf a glass of champagne. It is the ultimate party food. Cook spinach according to package directions; drain. Melt butter in skillet. Add chopped onion and cook until soft. Remove from heat. Add cooked, drained spinach, crabmeat, cheese, Worcestershire sauce, and sherry and mix well. Transfer into a small baking dish and sprinkle with Old Bay. Bake in a 350° preheated oven until bubbly and slightly browned. Serve with water crackers, a silver spreading knife and a sense of panache. Recipe and Photo from Kate Livie for Edible Delmarva

Crabgrass Dip

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FRIED

Oysters

Recipe submitted by Doug Bishop

INGREDIENTS • Can of “Standard” size oysters (Selects and Count sizes are too big) • Cisco All-Vegetable Shortening from can (not liquid vegetable oil) • Progresso Italian Bread Crumbs

Roll individual oysters in the following order before placing in deep fryer at 400 degrees.

1 2 ELLIE’S Applesauce

Roll in all-purpose flour. Drop floured oyster into beaten eggs Roll each oyster in Progresso Italian Bread Crumbs. From there, place a number of these coated

INGREDIENTS • 4 cups assorted apples (include green and red), peeled and diced • 1 peeled and diced pear • 1 tangerine peeled, cut off pith & remove seeds

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Reduce to simmer and add other ingredients for 15 min

Cook for not more than twominutes. Drain oil from after taking oysters out of fryer for one minute. You may want to use a little cocktail sauce (mixture of ketchup and horse radish) with each oyster as eating.

Recipe submitted by Deena Kilmon

2 tsp cinnamon 1 tsp vanilla 1 tsp fresh grated nutmeg ½ cup brown sugar ½ cup granulated sugar

Boil all fruit until soft (about 20 minutes)

oysters in a deep fryer basket before placing basket into hot cooking oil.

Use a potato masher to break up apples and mix in spices well.

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Main Dishes WINTER CITRUS SERVINGS: 4 SERVING(S) INGREDIENTS • 2 fresh whole 1¼ lb. black sea bass (ask your fish monger to scale and gut the fish for you) • 1 tangerine (thinly sliced) • 1 lemon (thinly sliced) • 1 red grapefruit (thinly sliced) • Sea salt • Cracked pepper • 1 ounce olive oil HERB FINISHING OIL INGREDIENTS: • ½ cup flat leaf parsley • 1 sprig rosemary picked • 2 sprigs thyme picked • 2 cloves garlic • Juice and zest of 1 lemon • Small pinch red chili flakes • Pinch sea salt • Pinch cracked pepper • 1 ounce olive oil

Black Sea Bass 1 2 3 4

Preheat oven to 425°. Line a baking sheet with parchment paper. Rinse and pat dry the fish. Score each side of the fish four times about ½- inch deep (this will help the fish cook evenly and quicker.) In the cavity of the fish, layer 2 slices of each citrus, and place the remaining citrus slices under the fish. Liberally drizzle olive oil on the fish, season with sea salt and cracked pepper. Place on baking sheet and roast until fish is cooked through roughly 30 minutes. Make the herb finishing oil, add herbs, garlic and lemon to food processor, buzz until pureed. Transfer to a small bowl. Add seasonings and whisk in olive oil. Once out of the oven brush fish with herb finishing oil and serve. Recipe from Chef Doug Ruley at Sodel Concepts Photo by Christopher Needham for Edible Delmarva

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SKILLET SERVINGS: 4 SERVING(S)

Chicken

INGREDIENTS • 4 chicken thighs, bone in and skin-on • 3-5 shallots or onions • ¾ cup pitted Castelvetrano olives • 3 Meyer lemons, cut into halves • 1½ cup chicken stock (homemade, if you have it) • ½ cup dry white wine • 2-3 cloves garlic, peeled and crushed with the flat of your knife • Good olive oil, for sautéeing • Aleppo chili powder, to garnish • Kosher salt and freshly cracked pepper • Crusty bread to sop up the juices, optional

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Pat chicken dry and season both sides with salt and pepper. Arrange thighs skin side-up on a rimmed baking sheet and allow to come to room temperature as you prepare the other ingredients. Preheat oven to 375°, convection setting. Heat a large cast iron skillet over medium-high heat. When it is hot, add a tablespoon of oil and swirl to coat. Sear thighs skin side-down for 5-7 minutes, or until burnished and golden. Turn thighs so skin faces up. Add shallots, garlic, and lemons, nestling them in the spaces between, and cook until shallots are translucent and lemons begin to caramelize, about 5 minutes. Turn lemons to brown on opposite sides, add olives and wine, and reduce wine by half. Add stock, bring to a boil, then transfer pan to roast in the oven.

Cook thighs until juices run clear when pierced with a sharp knife at the thickest part of the meat, 15-20 minutes. Transfer pan to a trivet and allow to cool slightly. Sprinkle all with Aleppo chili pepper to taste.

Spoon chicken, olives, shallots, lemons, and pan sauce into shallow bowls and eat with crusty bread to sop up the juices. Recipe and Photo by Melina Hammer for Edible Delmarva

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LONG BR AISED

Lamb Shanks

SERVINGS: 2 SERVING(S)

INGREDIENTS • 2 Local lamb shanks (1 per person) • 2 cloves of garlic • Olive oil • Pint of whole tomatoes • Salt and pepper • 2 sprigs fresh rosemary

Salt and pepper the shanks, then sear in hot Dutch oven (or large iron skillet) using a little olive oil. Add two whole cloves of garlic (a busy farmer doesn’t bother to chop), a pint of whole tomatoes in juice, and two sprigs of fresh rosemary.

Cover and bake in the oven at 300 degrees until the shanks pull apart easily, about three hours. Serve over local mashed potatoes. Recipe from Pop’s Old Place Farm for Edible Delmarva

Many of the recipes in this section were provided by Edible Delmarva.

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LEMON AND HERB

Quinoa Salad

INGREDIENTS • 1 cup cooked quinoa (cooled) • ½ cucumber, diced • ½ cup cherry tomatoes, halved • 2 tbsp fresh herbs (e.g., parsley, mint), chopped • 1 lemon (zest and juice) • 2 tbsp extra virgin olive oil • Salt and pepper to taste

1 3 2 HERB-CRUSTED Beef Tenderloin 1 2 3 4 In a large bowl, mix quinoa, cucumber, cherry tomatoes and herbs.

Whisk together lemon zest, lemon juice, olive oil, salt and pepper.

INGREDIENTS • 2 lbs beef tenderloin • 3 cloves garlic, minced • 2 tablespoons rosemary, minced • 2 tablespoons thyme, minced • Salt and freshly ground black pepper • 1 tablespoon olive oil

Sous vide, you say? What’s that? According to Bon Appetit magazine, it’s cooking at a fundamental level. Sous-vide cooking is “sealing food in an airtight container—usually a vacuumsealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to ‘under vacuum,’ which makes sense. Chefs vacuum seal a protein with marinade, sauce, herbs or spices and drop it in a large pot of water.”

Season beef with garlic, rosemary, thyme, salt, and black pepper.

Vacuum-seal the beef in a plastic bag.

Sous-vide at 132°F (55°C) for 2-3 hours.

Heat olive oil in a skillet. Remove beef from the bag and sear on all sides until golden brown.

Pour the dressing over the quinoa mixture and toss well.

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Sides

CHESTNUT APPLE INGREDIENTS • 2 lbs chestnuts • 12 cups French bread, cubed • 6 tbsps butter • 2 stalks celery, cut up • 1 medium onion, chopped • 3 apples, peeled, cored, and diced • 2 tsps poultry seasoning • 1 can chicken broth (14-½ oz) • 1 cup water

Recipe submitted by Lisa Boone

Stuffing

Boil chestnuts for 10 minutes. Remove chestnuts and cut in half to remove meat and chopped into small pieces.

Melt butter in pan. Add celery and onions and cook about 10 minutes. Add apples and poultry seasoning; cook 2 minutes longer stirring often. Stir in chicken broth and 1 cup water. Heat to boiling.

Pour hot mixture over chestnuts and bread cubes. Mix well. Pour into 13x9 inch baking dish. Cover with foil and bake in preheated 325° oven for 45 minutes.

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r e w o fl i l u a C ash M

TRUFFLE-PARMESAN

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INGREDIENTS • 1 head cauliflower, cut into florets • 3 tablespoons butter • ¼ cup grated Parmesan • 1 teaspoon truffle oil • Salt and pepper to taste

Steam cauliflower until tender. Mash cauliflower with butter, Parmesan, truffle oil, salt and pepper until smooth.

CHARRED INGREDIENTS • 1 cup milk • 1 lb Brussels sprouts, halved • 2 tablespoons olive oil • Salt and pepper • Zest of 1 lemon • ¼ cup shaved Pecorino cheese

Brussels Sprouts

Toss Brussels sprouts with olive oil, salt and pepper. Char Brussels sprouts until blackened in spots on a hot grill or skillet. Remove from heat, sprinkle with lemon zest and top with Pecorino.

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INGREDIENTS • ½ pound cooked diced bacon • 1/c cup thin sliced celery • ½ cup chopped onion • ½ cup sugar • 1 tbsp flour • ½cup vinegar • ⅔ cup water, pinch of salt • ½ tsp ground mustard • 2 to 3 pounds unpeeled red new potatoes cooked and diced • 1 tbsp fresh parsley

Combine sugar and flour, add to skillet with vinegar and water, salt and mustard. Cook stirring constantly until mixture thickens. In a large bowl combine potatoes and parsley and pour sauce over potatoes and stir gently to coat. Garnish with crumbled bacon

PEAR

Chutney

Recipe submitted by Ben Stanton

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Cook and dice bacon, drain and reserve 1/4 bacon drippings then saute celery and onion in drippings until tender.

Recipe submitted by Joan Phifer

o t a t TR ADITIONAL GERMAN Po d a l a S

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INGREDIENTS • 1 lb brown sugar • 7 cups of pears, peeled, cored • and diced. • 2 cups cidar vinegar • 1 garlic clove • ½ tsp ground cinnamon • ½ tsp ground cloves • 2 tsps mustard seeds Combine brown sugar and vinegar in a large sauce pan and bring to a boil. Add pears and all other ingredients. Cook slowly, stirring constantly until mixture is thick, about 1 hour. Either pour into hot jars and seal or keep covered in refrigerator. Serve with cream cheese and crackers.

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NOODLE INGREDIENTS • ½ lb fine noodles • 3 eggs • 1 tsp vanilla • ½ c sugar • ½ lb cream cheese • ½ lb cottage cheese • 2 c milk • 1 stick butter

Kugel 1 3 5 7

TOPPING INGREDIENTS • 1 c graham cracker crumbs • 1 Tbsp sugar • ¾ stick melted butter

Boil noodles and drain Add beaten eggs, sugar and vanilla and add to noodles

Mash cheeses Add to noodles with milk

Add cooled melted butter Add 1/2 cup raisins (optional)

Combine topping and sprinkle over kugel.

Recipe submitted by Lisa Boone

Bake 350 for 45 min to 1 hour

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SPINACH

1 2

Souffle

INGREDIENTS • 4 packs frozen chopped spinach, thaw, drain • two sticks melted butter • 2 cloves minced garlic • 2 packs softened cream cheese • small can of mushrooms (optional)

pe Reci

submitted by Barbara Hur

Fold into two sticks melted butter, 2 cloves minced garlic, 2 pkg softened cream cheese, small can of mushrooms (optional) stir all together. Bake 350 one hour. Last 15 minutes of cooking, sprinkle on crushed canned onion rings or parmesan croutons.

EASTERN SHORE

1 3

Scalloped Oysters

INGREDIENTS • 1 quart of freshly shucked local oysters, not drained. • 1-½ c of heavy cream • ½ medium onion finely sliced (not chopped) • ½ sleeve of saltine crackers. Maybe more. • Crush saltines. • Salt and pepper • ¼ cup of good quality Parmesan cheese. • ½ sick of unsalted butter

Recipe submitted by Gary Marquardt

In a shallow baking dish approx 8 x 10 or glass pie dish, butter sides and bottom. Layer one thin layer of oysters in bottom. Top with a thin layer of very thinly sliced onion. Lightly salt and pepper. Remember, saltines have a little salt , don’t over salt. Top this with a thin layer of crushed saltines. Repeat these steps till all oysters are used. Finish with heavy cream 2/3 iof the way in pan . A final layer of saltines and finish with a thin layer of Parmesan. Bake at 400 degrees for 18-20 minutes or just til brown. Remember to bake this as one of your last items. Serve piping hot.

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Letters to Santa It’s almost the time of year to send your letters to Santa, let us help!

If you are interested in sending in your child’s letter to Santa to be featured in our special holiday section, send an email to Kristi English at kenglish@chespub.com

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Desserts

CHOCOLATE TART with INGREDIENTS • 1 prepared tart shell • 8 oz dark chocolate, finely chopped • 1 cup heavy cream • 1 cup fresh raspberries • 2 tablespoons sugar

Heat heavy cream until it just begins to boil.

Pour over chopped chocolate. Let sit for a minute, then stir until smooth.

Pour chocolate ganache into tart shell. Refrigerate until set.

For the raspberry sauce, blend raspberries with sugar and strain to remove seeds.

Serve tart slices with a drizzle of raspberry sauce.

y r r e b p s a R e c u Sa

GLUTEN-FREE SERVINGS: 8+ SERVING(S)

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Pumpkin Pie 1 2

Preheat oven to 350°. We suggest a deep dish 9 ½ inch pie pan to accommodate all the goodness in this pie beauty.

PIE DOUGH FOR SINGLE CRUST PIE INGREDIENTS • 1 cup gluten-free all-purpose flour blend • ½ teaspoon salt • 1 stick cold unsalted butter • 1 egg • Ice water • One large egg white to coat crust when par baking INGREDIENTS FOR THE PECAN LAYER • 1 cup pecan pieces • ⅓ cup maple syrup • 1½ tablespoons unsalted butter, melted • 1 large egg • pinch sea salt INGREDIENTS FOR THE APPLE TRIMMING • 3 Granny Smith apples • 1½ tablespoons coconut sugar • 1½ teaspoons vanilla extract • 1 tablespoon lemon juice • 1 teaspoon cinnamon • ½ teaspoon nutmeg • 2 tablespoons unsalted butter • 1 tablespoon all-purpose flour blend INGREDIENTS FOR THE PUMPKIN FILLING • 1 16-ounce can pure pumpkin puree • ½ cup heavy cream • ¼ cup coconut sugar • 1 large egg • ½ teaspoon pumpkin pie spice INGREDIENTS FOR THE CRANBERRY JEWELS • ½ - ¾ cup fresh cranberries

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To make the crust, using a stand mixer on low speed combine salt with all-purpose flour. Again, with mixer on low, add chopped butter gradually until mixture resembles coarse bread crumbs. Add egg and water and mix on a low to medium speed until dough comes together in a ball. Flatten ball of dough into a disk shape and wrap with film. Refrigerate until ready to use. When rolling out dough, dust work surface with white rice flour. Sprinkle rice flour on disk of dough and roll out to fit a 9 ½ inch pie pan. Place rolled dough in pan and press evenly on bottom and sides of pan. Fold the overhang of dough under itself and crimp the edges as desired. Refrigerate the dough (to prevent it from shrinking) prior to filling. Par bake the pie crust for 10 minutes or until lightly golden. Remove from oven and brush with egg white and bake an additional 5-8 minutes longer. Transfer to a rack to cool. To make the pecan layer, lightly toast the pecans by spreading on a baking sheet and baking at 350° for 8-10 minutes. Remove from oven and let cool. Scatter 2⁄3 cup of the pecans on the bottom of the cooled pie shell. Combine the maple syrup, butter, egg, and salt in a small bowl. Pour over the pecans and bake 20 minutes until just set. Transfer to a rack to cool. For the apple trimming, wash, peel, core and cut the apples into . inch thick slices. Stir in the coconut sugar, vanilla extract, lemon juice, cinnamon, and nutmeg. Mix well to combine. Add butter to a skillet and melt over a medium heat. Add the apple mixture and cook for approximately 10 minutes over a medium heat, stirring to prevent from sticking. Add flour and stir to combine. Spread apples on a baking sheet to allow to cool completely

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before adding to the pecan coated pie crust. Add the apples along the edges of the pie to leave a hollowedout center to be filled with pumpkin. To make the pumpkin filling, in a medium bowl combine the pumpkin, heavy cream, coconut sugar, egg, and spice until completely blended. Pour into the center of the pie, atop the pecans and leaving the apples intact around the edge. Add the cranberries atop the apple edges as desired. Bake the pie for 50 minutes to an hour or until the pumpkin is set (should be a slight jiggle to the pumpkin center). If the apples and crust are getting too dark, cover with foil. Allow the baked pie to cool completely on a rack before serving. Recipe from Chef Ingrid Hansen, Figgs Ordinary Photo by Caroline J. Phillips for Edible Delmarva

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SHINGLED CRUST

Apple Pie

SERVINGS: 8 SERVING(S)

DOUGH INGREDIENTS • 3 ¼ cups all-purpose flour • 1 ½ teaspoons kosher salt • 1 ½ teaspoons organic cane sugar • 12 ounces freezer-cold cubed butter • ¾ cup cider vinegar • ¾ cup ice water FILLING INGREDIENTS • 3 pounds tart apples • 1 tablespoon fresh lemon juice • 1 teaspoon lemon zest -

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• • • • • • • • • •

choose organic, since you’re consuming the skin ¼ cup all-purpose flour 1 teaspoon kosher salt ¼ cup packed light brown sugar ¼ cup organic cane sugar ½ teaspoon freshly ground nutmeg ½ teaspoon freshly grated cinnamon 2 teaspoons minced fresh rosemary ½ stick butter 1 egg, lightly beaten, for brushing Demerara sugar, to sprinkle

Make the dough: Stir dry ingredients together in a large bowl. Add butter and cut in using a pastry blender, scraping it with a knife occasionally to free any clumps. Keep at it until you are left with pea sized bits of butter in an overall crumb-like mix. Be careful not to overwork the dough. A few larger butter clumps are okay. Pour water and vinegar together and add an ice cube or two. Drizzle a little at a time over the flour mixture and cut in. It will appear shaggy as it absorbs the liquid and as you keep cutting it together, the dough will form. Pinch the dough with your thumb and index finger to see if it holds together. If it’s crumbly, it isn’t ready. Drizzle another tablespoon or so of the cider liquid and cut in again. Once the dough has formed, empty out into three equal portions on three pieces of cellophane. Press opposite ends of the cellophane together to form the dough into a ball. Flatten into a disk, wrap securely, and repeat with remaining two dough piles. Refrigerate all for at least 20 minutes to let them mellow.

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Make the filling: Peel, core, and cut apples into wedges. Squeeze lemon juice to coat in a large bowl, mixing the juice and apple slices together to prevent from browning. Add zest, flour, salt, sugars, nutmeg, cinnamon, and rosemary, and stir to combine. Set aside while you make the brown butter. In a light-colored sauté pan - so you can monitor the change in color as it browns - melt butter over medium heat. Let it foam and give it a swirl every so often to ensure it is cooking evenly. The process should take about 7 minutes; pay attention to the milk solids which settle at the base of the pan as you don’t want them to burn. Once the nutty aroma becomes apparent and the butter has turned caramelly, remove pan from heat. Pour brown butter and solids over the apple mixture and stir to combine. (If the milk solids are burnt, you may choose not to add them - once cool enough to taste, try a little bit and see if you like the flavor, and then decide.) Refrigerate the mixture at least 4 hours, up to overnight. Roll the dough: for the bottom crust, roll out one disk of dough to about 1/8-inch thick between pieces of lightly floured parchment. Peel away one sheet of parchment, flip and drape dough into an 8-inch pie plate, then peel the second parchment layer away. Trim pastry edge flush with pie plate, save scraps to re-roll, and chill. You can do this a day in advance. Roll out the other two disks to 1/8-inch thick using the same method with parchment. Transfer dough on parchment to rimmed baking sheets and chill in the refrigerator for at least 30 minutes, or freezer for 10. Working one sheet of dough at a time, use a flourdusted cookie cutter to cut shapes. Gather scraps to re-roll as needed and refrigerate cutouts on a

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baking sheet as you go. If at any time the shapes start to stretch or you don’t get a clean cutout, refrigerate the dough. You’ll need at least 32 cutouts for the shingled crust, depending on the size of your cookie cutter. Keep cutouts refrigerated until time to use. This can also be done a day in advance. Drain sugar-butter mixture from apples into a saucepan and reduce by half. Add reduced syrup back to the apple mixture and stir to combine. Reducing the liquid will create a sumptuous pie, rather than a watery one. Preheat oven to 400°. Fill pie shell with syrupspice- apple mixture, slightly mounding the fruit at the center. Lightly brush pie edge with water. Lightly brush water on back of shapes as you layer them. Starting at outermost edge, layer dough shapes like shingles, lightly brushing their undersides, pressing gently to seal them together. Once you have made one ring of shingles, layer a second ring in the same fashion. Continue until only a small opening remains at the top. Brush beaten egg over the surface of the dough and scatter demerara sugar to coat. Refrigerate for at least 30 minutes, up to 3 hours. The colder your pastry, the better it will hold up in the oven! Bake on a parchment lined baking sheet for 15 minutes at 400°, just so crust begins to brown. Lower heat to 350° and continue baking until crust is golden all over and juices bubble, about 55 minutes more. Cool completely on a wire rack and serve with creme fraiche or ice cream. Pie will keep for 2 days unrefrigerated and wrapped in foil, and up to 5 days in the refrigerator in a container with a tight-fitting lid. Recipe and Photo by Melina Hammer for Edible Delmarva

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MONICA’S CHOCOLATE SERVINGS: 8-10 SERVING (S)

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INGREDIENTS • 4 cups cream • ¾ cup milk • 1 cup sugar • 3 cups semi-sweet chocolate chips • 2 eggs • 2 teaspoons vanilla extract • Enough diced French bread to fill a deep baking pan (12 x 10 or whatever you have) In saucepan, heat cream, milk, and sugar until sugar dissolves, whisking every now and again to encourage it. Add chocolate chips, whisking until melted. Let mixture cool a little. Whisk eggs and vanilla extract in separate bowl. Temper egg mixture by adding a little (1/3 cup) of hot cream mixture into egg mixture and whisking. (This will keep you from making chocolate scrambled eggs.) Whisk remaining cream mixture into tempered eggs. Pour into bread mixture in hotel pan. Let soak for 10 minutes, giving it a stir so that bread soaks up the chocolate cream. Bake uncovered at 350° for approximately 45 minutes. It should set firm but still have a little jiggle. Serve warm as is, topped with a scoop of ice cream or drizzled white chocolate ganache. Recipe from Chef Steve Quigg at The Kitchen at The Imperial/Photo by Caroline J. Phillips for Edible Delmarva

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FIG AND WALNUT INGREDIENTS • 1 ½ cups dried figs, stemmed and coarsely chopped • ¼ cup orange juice (or brandy for a more adult version) • 2 cups all-purpose flour • 1 tsp baking powder • ¼ tsp salt • ½ cup unsalted butter, softened • ½ cup granulated sugar • ½ cup brown sugar, packed • 1 large egg • 1 tsp vanilla extract • 1 cup walnuts, chopped • Zest of 1 orange (optional for extra flavor)

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In a small bowl, combine the chopped figs and orange juice (or brandy). Let this mixture sit for at least 30 minutes so the figs can soak up the liquid and soften. If possible, let them soak overnight for enhanced flavor.

In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.

In a larger bowl, cream together the butter, granulated sugar and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Beat in the egg and vanilla extract. Gradually add the dry ingredients, mixing until just combined. Fold in the soaked figs (along with any remaining liquid), walnuts and orange zest (if using).

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Preheat your oven to 350°F and line baking sheets with parchment paper or silicone baking mats.

Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten each cookie slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 12-15 minutes or until the edges of the cookies are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Reader Recipes

CHOCOLATE PEPPERMINT INGREDIENTS • 1 cup all-purpose flour • ½ cup unsweetened cocoa powder • 1 tsp baking powder • ¼ tsp baking soda • ½ tsp salt • 1 ½ cups granulated sugar • ½ cup vegetable oil • 2 large eggs • 1 tsp vanilla extract • ½ tsp peppermint extract • 1 cup confectioners’ sugar (for rolling the cookies) • Crushed peppermint candies or candy canes for garnish

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In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside. In a larger bowl, combine the sugar, vegetable oil, eggs, vanilla extract and peppermint extract. Mix well. Gradually add the dry mixture to the wet mixture, stirring until just combined. Cover the dough and refrigerate for at least 2 hours or overnight. This helps the dough become more manageable and intensifies the flavors. Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Place the confectioners’ sugar in a small bowl. Take the dough out of the refrigerator.

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Roll the dough into 1-inch balls, then roll each ball in the confectioners’ sugar, ensuring they are thoroughly coated. Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes. The cookies should still be soft in the center but set around the edges. As soon as the cookies come out of the oven, while they are still warm, sprinkle crushed peppermint candies or candy canes over the tops, pressing gently to adhere.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Reader Recipes

EGGNOG

Cookies 1

INGREDIENTS • 2 ¼ cups all-purpose flour • 2 tsp baking powder • ½ tsp ground cinnamon • ½ tsp ground nutmeg • 1 ¼ cups granulated sugar • ¾ cup unsalted butter, softened • ½ cup store-bought eggnog • 1 tsp vanilla extract • 2 egg yolks • 1 cup white chocolate chips

ICING INGREDIENTS • 1 cup powdered sugar • 3 tbsp eggnog • Ground nutmeg for sprinkling (optional)

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Preheat your oven to 350°F and line baking sheets with parchment paper or silicone baking mats. In a medium-sized bowl, whisk together the flour, baking powder, cinnamon and nutmeg. Set aside. In a larger bowl, cream the sugar and butter until light and fluffy. Beat in the eggnog, vanilla extract and egg yolks one at a time. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the white chocolate chips. Drop rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the

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edges of the cookies are lightly golden. Remove from the oven and let them sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. Icing: In a small bowl, whisk together the powdered sugar and eggnog until smooth. If the icing is too thick, you can add more eggnog, a teaspoon at a time, until you reach the desired consistency. Once the cookies have cooled completely, drizzle or spread the icing on top of each cookie. If desired, sprinkle a little ground nutmeg over the top of the icing for added flavor and appearance.

Reader Recipes

COCONUT CHOCOLATE INGREDIENTS • 4 large egg whites • ⅓ cup granulated sugar • 1 ½ cups powdered sugar • 1 cup almond flour • 3 tablespoons unsweetened cocoa powder • ¼ teaspoon salt • ½ cup unsweetened shredded coconut • Chocolate ganache or chocolate spread for filling

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Macarons

Preheat oven to 325°F. Beat egg whites until frothy, gradually add granulated sugar until stiff peaks form. Sift powdered sugar, almond flour, cocoa powder and salt into the egg white mixture. Fold gently until smooth. Fold in the shredded coconut. Pipe 1-inch rounds onto a lined baking sheet and tap to release air bubbles. Let stand for 30 minutes to dry and form a skin. Bake for 10-12 minutes. Cool completely. Sandwich two cookies with chocolate ganache or spread.

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CR ANBERRY OR ANGE

INGREDIENTS • 2 cups all-purpose flour • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 1 cup unsalted butter, softened • 1/2 cup sugar • 1 tablespoon orange zest • 1/2 teaspoon vanilla extract • 1 cup dried cranberries, chopped Preheat oven to 325°F. Whisk together flour, baking powder and salt. Cream butter, sugar, orange zest and vanilla until smooth. Gradually add the dry ingredients, mixing until combined. Fold in the chopped cranberries. Roll dough into 1-inch balls and place on a lined baking sheet, flattening slightly. Bake for 18-20 minutes until edges are lightly golden. Cool on a wire rack.

Reader Recipes

t n i r R ASPBERRY ALMOND p b m Thu s e i k Coo

INGREDIENTS • 1 cup unsalted butter, softened • ⅔ cup granulated sugar • ½ teaspoon almond extract • 2 cups all-purpose flour • ½ cup raspberry jam (or your preferred fruit jam) • ½ cup powdered sugar • ¾ teaspoon almond extract • 1-2 teaspoons milk

Preheat oven to 350°F. Cream butter, sugar, and 1/2 teaspoon almond extract until smooth.

Gradually add flour, mixing until a dough forms.

Roll dough into 1-inch balls and place on a lined baking sheet. Press a thumbprint into the center of each ball and fill with jam. Bake for 14-18 minutes, or until edges are lightly golden. Cool on a wire rack.

Mix powdered sugar, 3/4 teaspoon almond extract and milk until smooth for the glaze. Drizzle over cooled cookies.

Reader Recipes

BLUE RIBBON

Peanut Butter Fudge

INGREDIENTS • 1 pound confectioner’s sugar • 2 sticks butter • 18 ounce jar of peanut butter • 1 tsp margarineor filling

Liberally grease a 9 by 13 pan

Once you have all the sugar mixed in immediately transfer it to your pan. Use a heavy spoon to press it into the pan. Place the pan of completed fudge on a wire rack and let it cool at room temperature.

In a sauce pan on medium heat melt the butter and peanut butter together. Add in the tsp of margarine. (If you want drier fudge leave that out). Lower the heat. Add the sugar incrementally, stirring thoroughly to get it to mix smooth.

BLUEBERRY INGREDIENTS • 1 can Blueberry pie filling • 1 small can crush pineapple • 1 packs raspberry or cherry Jello • 1 cup boiling water • ½ cup chopped nuts (preferred pecans) • 1 cup sour cream • 8 oz cream cheese • ½ cup sugar

Recipe submitted by Almalita Robertson

Recipe submitted by Jane Bellmyer

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Mix Jello with hot water; add blueberry pie filling, crush pineapple and 1/2 cup chopped nuts (8X8 pan or glass dish)

Let set in freezer covered for at least 3-4 hours until firm

Mix topping: Blend 1 cup of sour cream, 8 oz of cream cheese and 1/2 cup of sugar together until ingredients are whipped. Spread evenly over Jello mixture. Freeze again for 3-4 hours.

Reader Recipes

BLACK BOTTOM CREAM CHEESE FILLING INGREDIENTS: • 6 ounces cream cheese room temperature (172g) • ¼ cup granulated sugar (50g) • 1 large egg • ⅛ teaspoon salt • ½ cup semi-sweet mini chocolate chips (112g) CAKE BOTTOMS INGREDIENTS: • ¾ cup all-purpose flour (90g) • ½ cup granulated sugar (100g) • ¼ cup unsweetened cocoa powder(25g) • ½ teaspoon baking soda • ¼ teaspoon salt • ½ cup water (120mL) • ¼ cup vegetable oil (60mL) • 1½ teaspoons white vinegar • ½ teaspoon vanilla extract

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For the Cream Cheese Filling: Preheat the oven to 350°. Line a 12cup muffin pan with paper cupcake liners. In a medium bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth. Add the egg and salt. Beat until well combined. Stir in chocolate chips. For the Cake Bottoms: In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a small bowl, whisk together the water, oil, vinegar, and vanilla. Add the water mixture to the flour mixture, stirring until well

Cupcakes

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combined and smooth. Divide the chocolate batter evenly among the paper liners. (They shouldn’t be completely full.) Spoon the cream cheese mixture onto the center of the chocolate batter in each liner. Bake for 16 to 18 minutes or until a wooden pick inserted into the chocolate cake comes out clean and the cream cheese filling is set. Let the cupcakes cool in the pan for 5 minutes. Remove and cool completely on a wire rack. The cupcakes can be refrigerated in an airtight container for up to 5 days.

Drinks

Reader Recipes

MARYLAND-STYLE

Apple Toddy

SERVINGS: 1.5 QUART(S)

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INGREDIENTS • 6 apples, roasted • ½ pint (1 cup) French brandy • ½ cup peach or apricot brandy • ½ cup Jamaica rum • 1 quart boiling water • Sugar to taste • Lemon rind, if desired To 6 apples well roasted, with the peel on (while hot pass through a colander) add a half pint of French brandy a gill of Jamaica spirits, a gill of peach brandy, and let it stand 4 hours covered closely. Then add 1 qt of boiling water made very sweet with loaf sugar, if you add a few pieces lemon rind to the brandy, take it out when you add the water. Strain and serve hot or over ice. Note: If you imbibe liberally, make sure to get into no more fights than are necessary to stage the scene of a proper Maryland Christmas. Recipe from Kara Mae Harris and the Maryland Center for History and Culture for Edible Delmarva

Reader Recipes

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PUMPKIN PIE

Hot Chocolate

INGREDIENTS • 2 cups milk • ¼ cup cocoa powder • ¼ cup pumpkin puree • 1 tsp pumpkin pie spice • Whipped cream and a sprinkle of cinnamon for garnish

CANDY CANE

Martini

SPICED PEAR

Bellini

INGREDIENTS INGREDIENTS • 2 oz vanilla vodka • 1 oz pear puree • 1 oz peppermint schnapps • ¼ tsp ground cinnamon • Crushed candy canes for rimming • ¼ tsp ground ginger the glass • Prosecco or Champagne

Rim a martini glass with crushed candy canes. Shake vodka and Heat milk, cocoa powder, pumpkin schnapps with ice and strain into puree and spice in a saucepan, simmer the glass. and whisk until blended.

Combine pear puree with spices in a champagne flute, then top with Prosecco or Champagne.

Reader Recipes

CRANBERRY

Moscow Mule INGREDIENTS • 2 oz vodka • 1 oz lime juice • 2 oz cranberry juice • 3 oz ginger beer • Lime wedges and cranberries for garnish Mix vodka, lime juice, and cranberry juice in a mug. Add ice and top with ginger beer. Garnish with lime and cranberries.

Wassail INGREDIENTS • 4 cups apple cider • 2 cups orange juice • ½ cup lemon juice • 12 whole cloves • 4 cinnamon sticks • 1 pinch ground ginger • 1 pinch ground nutmeg • Optional: 1 cup brandy or rum Combine all ingredients in a pot. Simmer for 1 hour. Serve hot.

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CANDY CANE

Lane

INGREDIENTS • 1 cup milk • 1 peppermint candy cane • Whipped cream for garnish Heat milk in a saucepan. Once hot, add the candy cane and stir until melted. Serve topped with whipped cream.

Reader Recipes

APPLE CIDER

Rum Punch

INGREDIENTS • 4 cups apple cider • 1 cup dark rum • ½ cup lemon juice • 1/4 cup maple syrup • 1 apple, thinly sliced • 4 cinnamon sticks Mix all ingredients in a pitcher and chill. Serve cold with apple slices and cinnamon sticks for garnish.

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APPLE GINGER

Punch

INGREDIENTS • 4 cups apple cider • 1 cup ginger ale • 1 apple, thinly sliced Mix apple cider and ginger ale. Serve over ice and garnish with apple slices.

FROSTY COCONUT

Mojito

INGREDIENTS • 2 oz white rum • 1 oz coconut cream • 8 mint leaves • 1 oz lime juice • 1 oz simple syrup • Soda water Mix all ingredients except soda water in a shaker. Pour into a glass filled with ice and top with soda water. Garnish with mint sprigs and coconut flakes.

Reader Recipes

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CINNAMON

Maple Latte

ROSEMARY

Gin Fizz

INGREDIENTS INGREDIENTS • 1 shot of espresso or ½ cup strong • 2 oz gin coffee • 1 oz lemon juice • 1 cup milk • ½ oz rosemary simple syrup • 2 tbsp maple syrup (made by simmering sugar, • ¼ tsp ground cinnamon water, and fresh rosemary) • Whipped cream for garnish • Club soda • Rosemary sprig for garnish Steam or heat the milk until hot. Froth if desired. Mix in maple syrup Shake gin, lemon juice and syrup and cinnamon. Pour the espresso with ice. Pour into a glass, top into a cup, followed by the flavored with club soda, and garnish with milk. Top with whipped cream. rosemary.

CLASSIC

Eggnog

INGREDIENTS • 4 egg yolks • ⅓ cup sugar • 2 cups whole milk • 1 cup heavy cream • ¾ cup brandy or rum (optional) • Nutmeg for garnish Whisk together egg yolks and sugar until creamy. In a separate pot, heat milk and cream until just beginning to simmer. Gradually whisk the hot milk mixture into the yolk mixture. Return all to the pot and cook until slightly thickened. Remove from heat, stir in brandy or rum and chill. Serve garnished with nutmeg.

Reader Recipes

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CRANBERRY

Sparkler

INGREDIENTS • Cranberry juice • Sparkling water or lemon-lime soda • Fresh cranberries and a lime slice for garnish Fill a glass halfway with cranberry juice and top with sparkling water or soda. Garnish with fresh cranberries and a lime slice.

CRANBERRY

Mimosa

INGREDIENTS • Cranberry juice • Champagne or Prosecco • Fresh cranberries and rosemary sprigs for garnish

MULLED

Wine

INGREDIENTS • 1 bottle red wine (like Cabernet Sauvignon or Merlot) • 1 orange, sliced • 8-10 whole cloves • 3 cinnamon sticks Fill half a flute with cranberry juice, • 3-4 star anise then top with champagne. Garnish • ¼ cup honey or sugar with cranberries and a rosemary • Optional: Brandy or Grand sprig. Marnier to taste In a pot, combine all ingredients and simmer (don’t boil) for 20-30 minutes. Strain and serve hot.

Reader Recipes

PEPPERMINT

White Russian INGREDIENTS • 2 oz vodka • 1 oz peppermint schnapps • 1 oz Kahlúa or coffee liqueur • 2 oz heavy cream or milk • Crushed candy canes for rimming the glass Mix vodka, schnapps and Kahlúa in a shaker with ice. Pour into a glass rimmed with crushed candy canes and top with cream.

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GOLDEN

Turmeric Latte

INGREDIENTS • 1 cup milk (almond, coconut, or dairy) • 1 tsp ground turmeric • ¼ tsp ground cinnamon • ¼ tsp ground ginger • 1 tbsp honey or to taste Black pepper (just a pinch) Whisk together all ingredients in a saucepan over medium heat until hot.

SALTED CARAMEL

White Russian

INGREDIENTS

• 1 oz vodka • 1 oz Kahlúa or other coffee liqueur • 1 oz salted caramel creamer (or to taste) • Crushed ice • Caramel and sea salt for garnish

Mix vodka, Kahlúa and creamer over ice. Drizzle with caramel and a pinch of sea salt.

Reader Recipes

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Scan the QR code to read blog posts, where to find magazines at drop locations & see local vendors of all types! Interested in advertising? Contact Kristi English at kenglish@chespub.com

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