Sunday, November 23, 2014

Sage...A Flavor of the Season!

Butternut Ravioli in Sage Cream Sauce
1 (10-ounce) package refrigerated or frozen butternut squash filled ravioli
2 Tablespoons unsalted butter
1/3 cup finely chopped white onion
1-1/2 tablespoons chopped fresh sage (Fresh Only) Not Dried
3/4 cup white wine
2/3 cup heavy whipping cream
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Parmesan cheese for sprinkling

1.  Cook ravioli according to package directions.
2. Meanwhile, melt butter in large skillet over medium heat; add onions, salt, pepper 
and sage to skillet. Sauté about 30 seconds. 
Add wine and cream.  Increase heat and boil, uncovered, until sauce is reduced and thickened
about 5 or more minutes.
3.  Add ravioli to sauce, toss to coat.  Serve garnished with Parmesan cheese.

Makes 4 servings
Easy as 1, 2, 3

From the Bog To The Dessert Table and a Dinner In Between!

1 cup water
1/2 cup sugar
12 ounces fresh cranberries
1/3 cup pecans - roughly chopped
1/3 cup chopped apricots

In a medium saucepan, bring water and sugar to a boil.  Add remaining ingredients.
Reduce heat and boil gently for 10 more minutes.  The other evening, I used this
deliciously warm cranberry sauce over vanilla ice cream.  Yummy! 
It also accompanied a pork roast which is on page 107
of Two Sisters and The Silver Spoon Cookbook. 
"Maple Mustard Glazed Pork Roast"

Saturday, November 22, 2014

Gobble, Gobble on Cape Cod!

This fabulous turkey is sitting in the front of the
Brewster Country Store, Rte 6A, Brewster, Massachusetts.

While on the Cape, this Country Store is a place
you must stop by and visit.  If you love vintage anything,
reminders of your childhood and the wonderful days gone by
then this is the place for you.  Don't miss stepping back in time.
It will put a smile on your face and you'll want to buy the many
treasures it offers for family, friends and grandchildren!


Tuesday, November 18, 2014

Roasted Butternut Squash and Red Onion

Cooking Spray
2-1/4 lbs. uncooked butternut squash, fresh, peeled and cut into 1-inch chunks
1 medium red onion, halved and thinly sliced
1 Tbsp . Olive Oil
1 tsp Garam Masala
1/2 tsp. Kosher salt
1/8 tsp. black pepper

Preheat oven to 400 degrees
Cover cookie sheet with non-stick aluminum foil
Lightly coat with cooking spray.
Place squash and onion on prepared baking sheet.
Drizzle with oil and toss to coat.
Sprinkle with Garam Masala, salt and pepper.
Toss to coat.

Roast about 25 minutes - Toss halfway through

Garam Masala compliments the butternut squash perfectly! 
This is a great recipe.  Please give it a try.  It is
quick and easy and the flavors won't disappoint.

Cranberry Apricot Almond Biscotti

Recipe from:  Cranberry Cooking for All Seasons by Nancy Cappelloni

(This photo shows the Biscotti baked and ready to be sliced.)
This low-fat recipe doesn't contain any butter.  Dip them in coffee
or hot chocolate for a delightful treat.

1 cup sugar
3 large eggs
1 tablespoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup slivered almonds
1/4 cup dried cranberries, chopped
1/2 cup dried apricots, chopped

Makes about 3 Dozen Biscotti

Preheat oven to 300 degrees
Put the almonds on an ungreased cookie sheet and bake for 5 - 7 minutes to toast. 
Turn once during roasting.  Take almonds out of oven and increase the oven temperature to 350 degrees.
In a mixing bowl combine sugar, eggs and vanilla.  In a separate bowl combine the flour, salt baking powder
and cinnamon.  Stir the dry ingredients into the wet.  Add the almonds, cranberries and apricots. 
Form the dough into a ball.  On a floured work surface, divide the dough in half. Form each half into a long loaf
about 12 to 14 inches long by 3" wide and about 1" high.  Bake each loaf on a
lightly greased cookie sheet or cookie sheet lined with parchment paper for 25 minutes or until firm.
Remove sheet from the oven and cool slightly.  When cool enough to handle (about 10 - 15 minutes), transfer the loaves to a clean cutting board.  With a serrated knife, cut each loaf into diagonal slices about 1/2 - 3/4" thick. 
Arrange slices flat on the cookie sheet.  Bake for 10 minutes.  Turn each biscotti over and bake them on the other side for 10 more minutes until both sides are lightly browned and toasted.  Cool thoroughly and store biscotti
in an air tight container. 

Tuesday, November 11, 2014

Payard - Patisserie & Bistro

Wedding cakes and special occasion cakes are a tradition at Payard. 
Can you see our reflection in the window?
Yes, yes...It is the Two Sisters in Manhattan!
Pastries, cookies, crepes, sandwiches and more are available here.
Most are too pretty to eat!

Go to for more details.
In NYC...They are located at 1226 Second Avenue at 64th


NYY Steak

While in Manhattan, give NYY Steak a try!
If you are a Yankees fan, this will satisfy your craving for everything Yankee.

Located at 7W 51st Street, NY, NY 10019
Call ahead for reservations 646.307.7910


Just one block from Rockefeller Center, you will enjoy a fine dining
experience with the class and quality that only this world class franchise can provide.

Sunday, October 12, 2014

June's Bakeshop - Spooky Treats

Phone - 413-477-6962 or 508.867-0099
135 Pierce Road
New Braintree, MA 01531
Here I am visiting June's Bakeshop during her Halloween Open House.

I'm crazy about June's cookies and cakes!  This is an experience
you don't want to miss.  The next "open house" will be in December!
Now, this one I have never been to but it will be on my list of
Christmas things to do list!
Like June's Bakeshop on Facebook and find out first hand
when the Christmas Open House will be.

Beautifully decorated cookies wrapped in cellophane are waiting for you.
They taste as good as they look!

Can you imagine the work that goes into these cookies?
They are too pretty to eat.

We will be eating the ones we purchased for a our Halloween treat.


Sunday, July 27, 2014

Jordan Marsh Blueberry Muffins - NO- Good, YES!

I have been searching for the " authentic"  Jordan Marsh Blueberry Muffin Recipe!
Does anyone have it?  If so, please email it to me at
Here is one from
It is very good but not the JM Blueberry Muffins, I remember.
1/2 cup butter
2 cups all unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 tsp. baking powder
1/2 tsp. salt
2-1/2 cups fresh blueberries 
1-1/2 tsp. vanilla extract
2 tablespoons Turbinado sugar for the tops
Preheat oven to 375 degrees
In a large mixing bowl cream butter and sugar until light and fluffy; add eggs, one at a time
beating after each addition.
In a second bowl, combine all dry ingredients.
Gradually add the dry ingredients to the creamed butter and sugar mixture
along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand.  This
will turn the batter a light shade of blue and ad a touch of blueberry flavor. 
Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker's Joy (my favorite baking product).
Fill greased muffin cups with batter. (I got 9 muffins not 12.)
Sprinkle sugar on top of unbaked muffins. 
Bake for 25 minutes or until a toothpick put in the middle comes out clean. 

Friday, July 25, 2014

Spain...In Cranston, Rhode Island! A " MUST" Dining Experience!
Back in 2003, we celebrated our Mother's birthday
at this fabulous restaurant!  We remember our
experience as being wonderful.  Years have gone
by and we always wanted to return.  Well...
last night we did! 
One of the specials of the evening was a chicken
stuffed with lobster.  It rested on a bed of
angel hair pasta and spinach!  YUMMY!

Portuguese  Cod, served brilliantly with a sauce, colorful
vegetables...almost too beautiful to eat!

Veal Spain...absolutely DELICIOUS! 
The veal chop was placed on a bed of mashed potatoes.
As you can see the plate was so decorative!

Our waiter is serving me the Vegetarian Paella for "1".
Actually, 3 people could have eaten this delightful dish!
Guess what's for dinner tonight?

Here is the vegetarian paella!  This wasn't on the menu
but they accommodated my special request!

Here is the Arroz Con Pollo.  Basically, chicken with rice,
Cherizo and vegetables. 
Once again, a generous portion that can
definitely be shared.

If you are in the area or are in the mood for a nice drive
not far past Providence,  this restaurant comes highly
recommended by our group of  6 .  There were
several birthdays and anniversaries last evening.  All songs were sung
by the waiters in Spanish, of course! 

Please, please...Spain must be put on your "bucket list"
of places to eat!  You'll be SO glad you did!
Reservations are a MUST!