Friends Lake Inn

Ingredients

Butternut Squash, peeled and diced
½ cp. White Balsamic Vinegar
½ cp. Canola Oil
Salt & Pepper to Taste
1 Tbs. Thyme, dried and ground, (or 2 Tbs.)
2 Qrts. Vegetable Stock
1 Qrt. Heavy Cream

Directions

Toss all of the above ingredients except the stock and the cream in a large bowl. Roast until softened, about 45 minutes to one hour. When squash is tender, transfer to a large sauce pan and add stock. Puree the mixture then add the heavy cream. Adjust consistency with the stock. Season again with salt and pepper, and finish with maple syrup to taste.

Genesee Country Inn Circa 1833

Ingredients

8 cups peeled and sliced apples
1/2 cup water
1 1/2 cups granulated sugar
1 teaspoon pure vanilla
1 9 inch pastry shell, baked
1 cup graham cracker crumbs
1/2 cup flour
1/2 cup sugar
1/3 cup butter

Directions

Sauce, see recipe below

1. Put apple slices and water into a large saucepan. Bring to boil. Reduce heat. Cover and cook 10 minutes or until semi-soft. Drain off water and stir in the sugar and vanilla.
2. In a medium mixing bowl or food processor combine graham cracker crumbs, flour, and sugar. Add butter and mix until crumbly; it should resemble coarse crumbs.
3. Fill the baked pie shell with the apple mixture. Top with the crumbs.
4. Bake 375 degree oven 25 minutes or until browned. Serve with the nutmeg sauce
Preparation time: 1 hour

Nutmeg Sauce:
1 egg yolk
1 cup milk
1/2 cup granulated sugar
1/2 teaspoon freshly grated nutmeg

1. Put into a saucepan and bring to boiling while stirring. Simmer on low heat for one minute. Stir in nutmeg and serve warm on pie.

Notes:
Crisp New York State Cortland, or even better, Rome Beauty Apples are used to create this superb pie. Serve warm with a wedge of Sharp New York State Cheddar Cheese.

Fox 'n Hound B&B
Adapted from “A Witch’s Brew” by Adelma Grenier Simmons, Caprilands Herb Farm.

1 cucumber, peeled
2 tbsp. butter
1 tbsp. leeks, sliced
1 bay leaf
1 tbsp. flour
2 cups of chicken stock
1 cup dry white wine
1 cup heavy cream
Juice of 1/2 lemon
1 tbsp. dill, finely chopped

Sauté 2 cucumbers in butter until tender along with leeks, and bay leaf. Stir in flour, add chicken stock and wine and simmer for 30 minutes. Put through blender then add 1 cucumber seeded, peeled and grated, cream and lemon juice. Stir in dill. Chill. Can be served with a dollop of sour cream garnished with dill.

Albergo Allegria

Ingredients

Mix together
1 cup sugar
1 Cup oil
2 Tbsp. vanilla extract
3 eggs
3 Tbsp. Almond Extract

Mix in*:
3 1/2 to 4 Cups flour
1 Tbsp. baking powder
2 Tbsp. anise seed
3/4 Cup coarsly chopped almonds

* Until dough detaches from side of bowl

Albergo Allegria

Ingredients

3 cups all purpose flour
1/4 cup (1/2 stick) butter
1 tsp. baking powder
2 eggs, lightly beaten
1/4 cup milk 3/4 cup sugar
1/4 cup vegetable shortening
1/2 lb. sesame seeds
1 tsp. Vanilla

Directions

Sift together flour & baking powder into a large bowl; rub in butter & vegetable shortening with fingers until crumbly. Add sugar, eggs, milk & vanilla; mix together with hands to form a smooth dough. Roll dough 1 1/2 tsp. at a time into small logs. Moisten with water, roll in sesame seeds. Place on greased cookie sheet 1 inch apart.

Fox 'n Hound B&B

Cut up fresh fruits in season. Add some vanilla extract and mix. Delicious.

Fox 'n Hound B&B

Salsa:
1 green pepper, chopped into chunky pieces
2 red peppers, chopped into chunky pieces
1 small Vidalia onion, sliced
1/2 cup olive oil
2 bay leaves (fresh best)
4 cloves of garlic chopped
1 tomato, chopped in medium-sized chunks
1-2 tbsp. red wine vinegar
1/2 tsp. stevia
Tabasco to taste
1 tbsp. ketsup
1 cup minced parsley
1 tbsp. basil (optional)
Salt and pepper to taste

Sauté onion in 1/4 cup olive oil, add peppers, bay leaves, garlic, salt and pepper. When everything becomes limp, add tomato, vinegar, stevia, ketchup and Tabasco. (“I love a lot of Tabasco”...Marlena). Sauté a bit longer (about 5 minutes) then remove from heat. Remove bay leaves. At this point the salsa can be chilled or used immediately to make the frittata.

Frittata:
Beat 2 eggs per person; add 2 tbsp. sour cream, 1 to 2 tbsp. grated Jarlsburg cheese. You can also add minced fresh basil, parsley if desired. Pour into oven-proof skillet coated with remaining 1/4 cup olive oil, and place on low burner to brown just a bit. Top with some salsa and bake in a 350º oven on middle shelf. The Frittata is done when the center is firm (approximately 15 minutes depending on the amount of eggs used). Cut into wedges and top with a dollop of sour cream and minced fresh basil if desired.

Fox 'n Hound B&B

Based on zatar, a Mediterranean spice that has sumac thyme and sesame seeds. Zatar is a very popular spice used in the Middle East: it's sprinkled on cheese, bread, steamed and raw vegetables.

Sumac and Zatar can be purchased from Kalustyan's in NY , Tel.: 212-685-3451 123 Lexington Ave. in Manhattan.

Dressing:
1 tsp. powdered culinary sumac
4 tbsp. chopped fresh thyme
1/2 cup fresh lemon juice
1 cup olive oil
1 tbsp. white vinegar
1 tsp. powdered mustard
1 tbsp. minced garlic
1/2 cup cubed Feta cheese

Salad:
Romaine lettuce, torn into pieces
Chicory, torn
Endive
Salt & pepper

Whisk together first seven ingredients and marinate Feta cheese in dressing for about a half hour. Place lettuces in a bowl and add dressing just to coat when ready to serve. Add salt & pepper to taste if desired.

Genesee Country Inn Circa 1833

Ingredients

1 cup mayonnaise
1/3 cup grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon onion salt
1 tablespoon NY State sherry wine
Ritz crackers

Directions

1. Fold mayonnaise, Worcestershire sauce, onion salt and New York State sherry wine together.
2. Spread on top of crackers. Sprinkle with parmesan cheese.
3. Brown under hot broiler. Serve hot.

Preparation time: about 15 minutes

Genesee Country Inn Circa 1833

Ingredients

Fresh Parsley-Basil Sauce:
1/2 cup freshly chopped parsley
2 tablespoons shallots
2 teaspoons chopped fresh basil
1 1/2 cups heavy cream
1 tablespoon cornstarch
1 tablespoon Dijon mustard

Directions

1. Process all above ingredients in a food processor until smooth. Cook in a saucepan until thickened and serve on on top of scrambled eggs.
Scrambled eggs:
8 large eggs
8 tablespoons water
1 non stick 8 inch frying pan
salt freshly ground black pepper
1. Combine eggs and water in bowl and whisk until frothy. Salt and pepper to taste.
2. Pour 1/4 egg mixture into very hot pan. Stir gently with a non stick spatula back and forth on the pan to scramble until fluffy. Serve hot.
Time to prepare: about 30 minutes