The rich flavor of either Scharffen Berger gives
an intense chocolate flavor, which leaves you
craving for a glass of ice cold milk. The bittersweet
chocolate adds lusciousness to the texture and
the walnuts add crunch. The brown sugar keeps
them moist and adds another dimension to the flavor.
This rich, earthy gratin could stand on its own at a meatless
Thanksgiving celebration as well as being a perfect foil for roasted
bison. Make this a day ahead and reheat it when you’re ready to serve.
Serves 8.
Nothing says Cape Cod like scrod and sea scallops for an entree. Flaky white scrod is excellent for rolling and stuffing. Sea scallops make the stuffing moist like the ocean air of a Cape Cod morning. The Newburg Sauce tastes good on just about anything, but for some reason it seems to tastes better on a cool spring night east of the Bourne Bridge.
If you are wondering what scrod is, Webster’s Dictionary defines it as “a young fish (as a cod or haddock)”. Scrod in restaurants is indeed just young cod. There is a small difference in the quality of the meat in the immature fish. I’m sure a sophisticated palate could probably make the distinction, based mostly on texture. The truth to buying scrod is to make sure that it is fresh. When scrod is frozen, the flakiness of the fish tends to form more ice crystals within the layers. This sometimes can make the frozen fish taste synthetic, so always try to buy it fresh.
When you read the list of ingredients in this recipe—lobster, cognac, butter, buttery crackers—you just know it is going to be delicious. As is typical of so much of his cooking, Stephen from The Bee-Hive Tavern really does the ingredients justice with this delicious and elegant combination.
This is the first recipe I ever mastered as a young girl. I thought the recipe was lost forever when my parents downscaled their home years ago, but rediscovered a close version of it in the Master Gardeners Cookbook. Making it again to test for the magazine brought back vivid memories and it is as I remembered easy as, er, pie, to make.
Working in the comfort of their home kitchens, Brett Anderson and Andrea VanScoy convert a classic Barr Mansion wedding cake into a stunning holiday centerpiece.
I love to bake using eggs from my own chickens. As a local-food enthusiast, I am currently researching other local sources (beyond my backyard) of essential baking ingredients such as flour, sugar, butter and salt. I was happy to discover Butter Cup Farms butter and creamy milk at the Austin Farmers Market. I encourage folks to seek out and use local cheeses, eggs, spinach and tomatoes in this recipe as well.
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