Notes about Recipes in this book

• Pan-seared mahi-mahi with oranges and olives

  • peaceoutdesign on March 27, 2021

    Good flavor but in all just mediocre. Add the butter once off the heat to thicken instead of at the begining.

• Wilted spinach with roasted garlic

  • peaceoutdesign on March 27, 2021

    Standard fair.

• Wild rice dressing with roasted grapes and walnuts

  • aeader on March 29, 2015

    Made this as a side dish for Thanksgiving. Very tasty and a nice change from the more traditional sides. The recipe makes a lot, so I might cut the recipe in half and use it as a side dish for chicken or pork for dinner with a smaller group.

• Cranberry-cornmeal quick bread

  • ellabee on December 18, 2013

    Easy, excellent breakfast bread. A dense loaf, good for toasting. Used pyrex loaf pan, so lowered oven 20 degrees and baked ten minutes longer. Out of maple syrup, so substituted smoky-tasting hickory syrup; goes really well with the corn meal. Plan to try with mini loaf pans soon, freezing two and eating one. Jan 2016: makes three mini-loaves. Dense, non-liquid batter, so has to be spatula'd into pans. Baked 40 min to get a little browning on top, ensure done through.

• Apple and quince crisp with rum raisins

  • hillsboroks on October 10, 2015

    I had never cooked anything with quince before and tried this recipe as my first adventure with quince from the farmers market. I did change up the topping for the crisp substituting old fashioned oatmeal for 1/2 the flour and brown sugar for 1/2 of the white sugar in the topping. I also omitted the extra sugar in the filling because I don't like things too sweet. It came out amazingly wonderful, with the best aroma! I served it warm with whipped cream to which I had added a tablespoon or so of dark rum. It was so good that I that I used this recipe for Thanksgiving as the filling for a pie with some pears added as well. Once again it was outstanding! I just mixed the fruit with 2 tbls. fresh lemon juice and then tossed it with 1 cup sugar, 1/4 cup cornstarch and 1 tsp. cinnamon (next time I would add some nutmeg too). I followed the instructions for the raisins exactly both times. The pie was fantastic and got lots of compliments. This recipe has absolutely made me a quince lover.

• Cranberry-chocolate tart

  • Jane on November 27, 2014

    This is a Thanksgiving dessert I make every year as it's my daughter's favorite. It can mostly be made the day before, which is always helpful for Thanksgiving. It's a good contrast of crisp cookie crumb case, creamy mascarpone filling topped by tart cranberries in a bright red jelly with small pieces of crystallized ginger.

• Spicy shrimp and grits

  • peaceoutdesign on November 15, 2025

    A good weeknight dinner. The addition of garlic and red bell pepper would be nice.