This cookbook features 80 tempting recipes that are grouped into 4 categories:

            Appetizers and Salads
            Soups and Sides
            Entrees
            Sweet Stuff

Here are a couple of recipes to tempt your taste buds!

SWEET CORN CHOWDER
Fans of Mark Cupola’s cooking wait patiently for this seasonal wonder all year, first at the Victor Grilling Company, then at Max’s Chophouse, and now at Rocco. Mark suggests you serve this with Fox Run Chardonnay.

Ingredients
12 ears sweet corn shucked and cleaned
2 medium onions
1/2 pound butter (2 sticks)
6 sprigs fresh thyme
1 teaspoon salt
8 small new potatoes sliced 1/8-inch thick
2 cups heavy cream
2 tablespoons minced chives
Salt and pepper to taste

Directions
1.  Shave corn off cobs and reserve 6 cobs.
2.  Peel and dice onions. Reserve any scraps. Strip thyme off stems and reserve stems.
3.  Place cobs, onion scraps and thyme stems in a pot and cover with 2 quarts water to make stock. Simmer corn stock 30 minutes; strain.
4.  In another pot, slowly sweat onions, thyme leaves and salt in butter until softened but not browned, about 8 minutes.
5.  Add potatoes and corn stock. Simmer till potatoes are tender, 10-12 minutes.
6.  Add corn and heavy cream, and then return to simmer.  Simmer until corn is tender, about 3 minutes.
 7.  Adjust seasoning. Add chives.
       Serve with biscuits, corn muffins or oyster crackers. Makes 4 servings.   

 

 

SEVEN BRIDGES BRISKET
Barrita and Jeff Shanks are widely recognized for their high quality, organic meats which they sell in the Market’s “Winter Shed”. Barrita notes that the brisket is an inexpensive cut of meat that cooks to fork-tender perfection in this recipe. She likes to serve it with Miss Betty’s Slammin’ BBQ sauce.

Number of Servings:         10 – 12
Oven Temperature:            475 degrees, then reduce to 275 degrees
Baking Time:                          4 hours

Ingredients
3 - 4 pounds beef brisket
Olive oil
1/4 cup dark brown sugar
2 tablespoons kosher salt
4 tablespoons paprika
2 tablespoons garlic powder
2 teaspoons onion powder
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
2 teaspoon ground cumin

Directions

1. Place brisket on a large sheet of plastic wrap. Drizzle olive oil onto the meat.
2. Mix all remaining ingredients together in a bowl.  Rub the mixture over the meat, making sure to cover all surfaces of the meat. Wrap tightly in the plastic wrap. Refrigerate for a minimum of 6 hours or overnight.
3. Bring the meat up to room temperature prior to cooking.  Grill or bake to a medium rare, 140 degrees internal temperature. To bake in an oven, cook at 475 degrees for 20 minutes. Reduce oven temperature to 275 degrees and bake for 3 – 4 hours.
4. To cook on a grill, sear both sides on high. Then reduce the heat of the grill to low and grill for 3 – 4 hours. 

5.  Remove from the oven or grill. Cover with your favorite barbeque sauce and let meat sit for 15 minute before carving.

 

 

LEMON BLUEBERRY BREAD
“ This is a recipe of my mother’s.  As Market vendors we have ready access to both blueberries and lemons, which I provide to my mother for this recipe. My family loves this sweet treat!”                          Peggy Kearney, Market Vendor

Number of Servings:           8
Baking Temperature:          350 degrees
Baking Pan Size:                     5 x 8 inch loaf pan
Baking Time:                           45 – 55 minutes

Ingredients
1 cup fresh blueberries
2 tablespoons flour
6 tablespoons butter, softened
1 cup sugar
2 teaspoons lemon zest (finely grated lemon peel)
3 tablespoons fresh lemon juice
2 eggs
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk or buttermilk

Lemon Glaze
Juice of one lemon
1 cup confectioner’s sugar

Directions
1.  Grease and flour baking pan.
2.  Wash and sort berries; drainwell.  Place in a bowl and toss with 2 tablespoons flour.
3.  Cream butter and sugar until light and fluffy.  Add lemon zest and juice.  Beat in eggs one at a time.
4.      Sift together flour, baking powder and salt in a separate bowl.
5.      Add dry ingredients to butter mixture, alternately with milk, beginning and ending with the dry ingredients.  Mix just until batter is smooth.  Gently fold in blueberries.
6.      Spoon the batter into the prepared loaf pan; bake 45 – 55 minutes. Cover loosely with foil for the last 15 minutes if the top browns too quickly. Cool for 10 minutes; remove from the pan and cool on a rack.  While still warm, drizzle with lemon glaze, letting it run down the sides.
7.      To make lemon glaze, combine lemon juice and confectioner’s sugar in bowl; beat until smooth.