Boston Cream Pie

Boston Cream Pie

This month’s Yankee magazine features a recipe for the classic Boston Creme Pie. Did you know that this delicious confection was created at a Boston hotel?  Here is a history as it appears in Yankee Magazine. Boston’s Parker House Hotel (now the Omni Parker House) is widely acknowledged as the birthplace of what today we […]

Wednesday’s Recipe: Southern Co...

Wednesday’s Recipe: Southern Corn Bread

Jeff Backer of Potter Hill Farm will be having corn meal again this year so you might want to use it to bake something different like a Southern Corn Bread recipe. Southern Style Corn Bread does not typically use flour so it can be gluten free and adding sugar is optional.  If you are a […]

Wednesday’s Recipe: Philadelphi...

Wednesday’s Recipe: Philadelphia Jewish Apple Cake

This recipe is for a Philadelphia Jewish Apple Cake that my mother-in-law gave to me.  It is my husbands favorite cake and I make it for his October birthday every year.  With so many great apple varieties available in the autumn it seems a good time to share this recipe.  And yes…we are from Philadelphia! […]

Wednesday’s Recipe : Zucchini N...

Wednesday’s Recipe : Zucchini Noodles

Hi Everyone –   The recipe for this week is Basil Pesto.  While we were on MDI I had the most amazing meal in Bar Harbor at Cafe This Way.  It was made with .  If you haven’t tried them it is worth Googling – they are easy to make. Pesto Sauce – This is […]

Wednesday’s Recipe: Black Bean ...

Wednesday’s Recipe: Black Bean Corn Salsa

Black Bean Corn Salsa Yield: Serves 6 Ingredients: 1 (15 ounce) can black beans, rinsed and drained 2 ears sweet corn, cooked and kernels removed from cob 3 green onions, sliced 1-2 cloves garlic, minced 2 large tomatoes, seeded and chopped 1 jalapeño, seeds removed and diced 1/3 cup chopped cilantro Juice of 1 large […]

Wednesday’s Recipe: Grilled Zuc...

Wednesday’s Recipe: Grilled Zucchini

Grilled zucchini that will knock your socks off: 6 whole zucchini (or 4 large) ¼ cups Olive Oil 1 teaspoon Kosher Salt 1 teaspoon Black Pepper 3 whole Lemons, Zested 1 teaspoon Kosher Salt (additional) Extra Olive Oil If Needed For Brushing Preparation Lop off the tops and bottoms of the zucchini and slice them […]

Wednesday’s Recipe: Blueberry &...

Wednesday’s Recipe: Blueberry & Nectarine Open-Face Tart

Blueberry & Nectarine Open-Face Tart  Yield: 8 servings  Blueberry & Nectarine Open-Face Tart is simplicity itself: crust, jam, and fruit.  For the crust: Ingredients: 1-1/4 cups all-purpose flour, plus more for dusting board 2 tablespoons plus 1 tablespoon granulated sugar 1/2 teaspoon kosher or sea salt 8 tablespoons chilled unsalted butter, cut into small cubes […]

Wednesday Recipe: Caprese Salad

Wednesday Recipe: Caprese Salad

I love Caprese Salad. We are having some tonight with thick slices of tomato from Saturday’s market and fresh mozzarella, flavored with fresh basil leaves from our garden, California olive oil, and a beautiful balsamic reduction. What…a Balsamic Reduction?  Simple to do if you don’t leave the stove, but oh so impressive. Ingredients 2 cups Balsamic Vinegar […]

Recipe of the Week:* Gluten Free * Bl...

Recipe of the Week:* Gluten Free * Blueberry Muffins :

First the America’s Test Kitchen (ATK) Gluten Free Flour Blend recipe: 24 ounces (4 1/2 cups plus 1/3 cup) white rice flour 7 1/2 ounces (1 2/3 cups) brown rice flour 7 ounces (1 1/3 cups) potato starch 3/4 ounce (3 tablespoons) nonfat milk powder Whisk all ingredients together in large bowl until well combined. […]

Recipe of the week: Jordan Marsh Blue...

Recipe of the week: Jordan Marsh Blueberry Muffin Recipe

Since we had such delicious blueberries at the farmers market last Saturday it seems timely to include a couple of recipes for blueberry muffins this week.  I don’t know if there are many around who remember the now defunct Jordan Marsh Department Store.  But they sold these muffins in their store restaurant.  This recipe was […]

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