Mary Anne here. This recipe was culled from my Nana’s book of “receipts.” She was a post-Civil War baby, raised on a plantation in Eufala, Alabama, and although my grandfather moved his bride to the icy cold of Buffalo, N.Y., her heart and palate remained south of the Mason-Dixon line. Nana’s leather-bound book of receipts,[…]
Walnut Crumble Coffee Cake
Mary Anne here. As you may have noticed, Mariel has been on a breakfast binge as of late, creating a smorgasbord of delectable dishes like Whole Wheat Maple Pomegranate Pancakes, Ginger & Cinnamon-Spiced French Toast and her very own Cinnamon Pear Cake with Maple Brown Butter. Despite her incredible new repertoire, Mariel asked that I[…]
Nutty Granola with Dried Fruit
Mary Anne here. Awhile back our friends at Oh Nuts! sent us a generous assortment of dried fruits and nuts, which, upon arrival, I tore into like a kid on Christmas. Thanks to my newfound bounty, I was able to address a long-standing grudge with store-bought granolas. As you’ve no doubt noticed, the price of[…]
Smoked Salmon Challah Bites
Mary Anne here. As I’ve mentioned before, the Ellicott clan was raised in a Christian-Judeo household. We were confirmed Catholics but our step-dad, George, was a devout Jew. And as he embraced our Christmas and Easter traditions with all the enthusiasm of an excited toddler, we honored his religious holidays as well – and none[…]
Smoked Salmon with Dill Sauce
Smoked Salmon with Dill Sauce Serves 12 or more and recipe is easily halved Ingredients: 1 lb. Norwegian smoked salmon, pre-sliced – $17.98 Thin sliced Pumpernickel bread; cut into rounds (three per slice) with a small cookie cutter (I use a heart shape) – $2.99 Sweet butter, softened – from stock Sprigs of fresh dill for[…]
Easter: Renaissance Ricotta Pie
Serves 10 Mary Anne here. One of my favorite things about this pie is that it can be made in stages, up to two days before the event. I make the crust first, which requires a fair amount of time in the refrigerator before being rolled out. At first it’s a frightening experience, because the[…]
Vegetarian Frittata with Sweet Tomatoes, Mushrooms and Fontina
Mary Anne here. For breakfast lunch or dinner, this filling frittata makes a delicious, healthy, and satisfying meal using whatever is leftover in the fridge. The following recipe utilized mushrooms, spinach and part of an onion that were in quantities too small to be useful for much of anything else. More than ever, I am[…]
Smoked Salmon with Wasabi Aioli
Mary Anne here. Wasabi Mustard is a relatively new product on the market, though I found Stonewall Kitchen makes a great one that can be ordered online. If you can’t find one in your local grocery store, simply combine Wasabi powder with white vinegar (rather than water), according to package specifications, to produce 2 Tablespoons. […]