Lamb Chops -
Lamb is farm-raised at Old Spring Farm
Tablespoons chopped fresh rosemary (or 2 tsp dried)
Tablespoons fresh lime juice
teaspoon coarsely ground black pepper or Montreal Steak seasoning
teaspoon kosher salt, or more to taste
garlic, chopped or more to taste
loin or rib chops
all ingredients, except the lamb, in a large zipper plastic bag,
chops; turn to coat. Seal bag and
refrigerate overnight, turning
day, about 45 minutes prior to grilling or broiling, remove lamb
refrigerator and bring to room temperature.
Preheat grill or broiler.
chops from bag; discard marinade. Grill
or broil chops for
41/2 - 5
minutes per side for medium-rare or 6 minutes each side for medium.
Rosemary Lamb Chops
Stayman Winesap Apples
Apple Butter Cake - The October Apple Butter Festival is an annual community
in Woolwine, VA 8 miles from Old
all purpose flour
cocoa powder divided (Nestle unsweetened cocoa)
margarine (Blue Bonnet)
Cups packed light brown sugar
at room temperature
Cups apple butter
hot strong coffee divided
oven to 350. Grease and flour 6 cup
bundt pan. Sift flour, 1/4 cup cocoa,
powder, baking soda and salt. Cream margarine with brown sugar until fluffy.
mixer on medium, add 1 egg beating just enough to incorporate. Repeat with 2nd egg.
mixer on low, add flour mixture by thirds alternating with apple butter.
mixer on medium, add 1/2 cup hot coffee.
Beat to combine approximately
seconds. Fold in raisins and
batter into prepared bundt pan. Place
on middle rack in center of oven.
cake after 45 minutes. Continue to bake
until toothpick inserted in crack comes
clean, cake will average 60 minutes to complete. Remove from oven and cool slightly
minutes. Invert onto a wire rack to
reserved cocoa powder
reserved hot coffee
sugar and cocoa, add hot coffee and butter.
Beat until smooth.
top of cake. For thinner glaze add 1
tablespoon heavy cream to mixture.
Woolwine Apple Butter Cake
BLUEBARB PIE FROM START TO FINISH
Pie - an
excerpt from COMING HOME - by Suzanne V. Pabst
August 8, 1980
in one corner of dad’s garden is what the old timer’s call a “pie plant”,
rhubarb. My Connecticut rhubarb had
become woody before I left for the lake, but here (Minnesota)
in early August,
it is still juicy with shiny crimson stalks.
one day, dad handed me a bunch as I stood in the kitchen, and said “I’d like
blueberry-rhubarb pie.” I accepted his
challenge although I had never heard of this
combination before. To make the pie, I
added a sugar mixture consisting of
cups of sugar, 2 Tablespoons of tapioca, 1 teaspoon of cinnamon, 1/2 teaspoon
nutmeg and salt to 4 cups of prepared rhubarb (cut into 1 inch pieces), and 2
blueberries. I stirred in one beaten egg before pouring
the entire mixture into an unbaked
dotted it with butter. A lattice top
crust crowned my deep purple creation.
was nicely browned and the juices bubbling, I removed it from the oven to cool.
kitchen smelled oh, so good.
was planned in anticipation of our dessert that night. We had mom’s homemade pea
with soda crackers and cheddar cheese from a Wisconsin cheese factory. No one
for seconds as we eagerly anticipated the final course.
silence, we watched dad’s reaction to the first bite of “his” pie. He has a habit of smacking
if he relishes a taste, and with smacking that I know was louder than usual,
pronounced this pie to be as good as mom’s lemon meringue. Considering the company
I was included, I took his remark to be a compliment of the highest order.
pie has become a staple in my repertoire ever since. We managed to make the pie
more day and a la mode with vanilla, it was again superb.
recipe is tried and true. It can be
made ahead and frozen making it perfect for
groups. Doubles or triples easily. It may also be presented in individual
or a pie tin.
all purpose flour
melted butter or margarine
1- 4 oz.
can chopped chilis, drained
1 - 4
oz. jar of pimentos
Monterey Jack or cheddar cheese shredded
Combine flour, salt, butter in large bowl.
Add next 5 ingredients, mix well.
Pour mixture into lightly greased 10" x 6" x 2" baking
Bake @ 375 degrees 30 minutes or until nicely browned
Serves 4 to 6
“P.S. request the Mexican Quiche with tomato chutney for
breakfast... it’s worth it!”
Jam (Tomato Chutney)
- Spiced Tomato Chutney
Makes about 2 cups
Active time: 45 min. Start to finish: 1 week (includes
allowing flavors to develop)
Piquant and full of spices, the chutney is an unexpected,
pleasantly bright condiment
for scrambled eggs.
12 garlic cloves
1 (2 inch) piece fresh ginger, peeled and coarsely chopped
1 1/4 cups red-wine vinegar
3 Tablespoons extra-virgin olive oil
1/4 teaspoon brown mustard seeds
6 fenugreek seeds (available at Indian markets & specialty
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/8 teaspoon nigella seeds (sometimes called black onion
seeds or kalonji available at
markets or by mail order from Kalustyan’s 800-352-3451)
2 lb tomatoes, peeled, seeded and chopped
3/4 Cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne
· Puree garlic, ginger, and 1/2 Cup vinegar in blender.
· Heat oil in a 2 to 3- quart heavy saucepan over
moderately high heat until hot but not
smoking and add
· When seeds begin to pop, stir in fenugreek, cumin,
fennel and nigella.
· Add garlic mixture, then cook over moderate heat,
stirring, 1 minute.
· Add tomatoes (with juice), remaining 3/4 Cup vinegar,
sugar, salt and cayenne and
bring to boil.
· Reduce heat and simmer chutney, uncovered, stirring
occasionally, until thickened,
1 1/2 to 2 hours
(lower heat if necessary).
· Transfer chutney to a bowl.
Cool, uncovered, then chill, covered, at least 1 week
to allow flavors to
· Chutney keeps, chilled in an airtight container, 1
GOURMET MAGAZINE -
PATCHWORK PILGRIMAGE -
by Barbara Lazear Ascher
“Breakfast at the rustic 1883 house means eggs from Pabst’s
from her garden, jams from her fruit trees, and spicy chutney
(or ‘mountain jam,’ as they call it) unlike any I’ve tasted.”