Welcome Home Cookies

1 cup unsalted butter, room temp

2/3 cup quick cooking oats, blended in blender to a flour consistency

1 cup granulated sugar

3 cups unbleached flour

1 cup dark brown sugar, packed

1 teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon salt

2 extra large eggs

24 oz. semisweet chocolate chips

2 cups chopped walnuts or pecans, toasted Continue reading

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Val’s Almond Pear or Plum Pie



1 ½ cups flour

8 Tablespoons butter

1 egg yolk

½ teaspoon salt

2 to 3 Tablespoons cold water


3 to 4 ripe pears

granulated sugar (for sprinkling)

½ cup apricot jam (for the glaze)

Frangipane Cream:

1/3 cup butter

1/3 cup sugar

1 egg, beaten well

1 egg yolk

½ cup whole blanched almonds, ground

2 Tablespoons flour

2 teaspoons Kirsch Continue reading

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Scandinavian Fruit Soup


1 ½ cups of each of the following:


Bing Cherries, pitted

Marion Berries or Blackberries

Rhubarb, cut into ½ inch chunks



Add to the above:

Juice of one lemon

Juice and rind or one orange

1 ½ cups granulated sugar

½ cup flour

1 teaspoon cinnamon Continue reading

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Finnish Rice Pudding

1 ½ cups white basmati rice

1 ½ cups water

2 cups heavy cream

6 cups whole milk

4 Tablespoons butter

1 ½ teaspoons salt

1 3-inch long cinnamon stick

2 egg yolks

1/3 cup granulated sugar

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

1 teaspoon vanilla extract

¼ cup blanched, slivered almonds, toasted to a light brown Continue reading

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Cranberry Sherry Trifle

For the sponge cake:

¾ cup flour

1 teaspoon baking powder

½ teaspoon salt

4 egg yolks

½ cup sugar

½ teaspoon vanilla extract

6 egg whites

6 Tablespoons sugar

For the filling:

½ cup cranberry sauce

½ cup raspberry jam

¼ cup Cranberry Liqueur

½ cup cream sherry

1 cup crushed coconut macaroons

3 cups whole milk

grated zest of one lemon

1 egg

4 egg yolks

½ cup sugar

½ cup unbleached all-purpose flour

1 teaspoon vanilla extract

1 ½ cups heavy cream, whipped

candied red cherries (optional)

toasted slivered almonds Continue reading

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No Trespassing Blackberry Pie

Pastry for two-crust 10-inch pie

3 cups unbleached white flour

1 teaspoon salt

1/2 cup cold, unsalted butter cut into 1/2 inch cubes

1/2 cup cold shortening

1 large egg

2 Tablespoons vinegar

1/4 cup ice water

Blackberry Filling

5 to 6 cups fresh blackberries

1-1/4 cups sugar

3/8 cup flour

3/4 teaspoon cinnamon

2 teaspoons grated orange rind

2 Tablespoons butter

Milk and sugar for topping Continue reading

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Wild Mushroom Frittata

Two tablespoons Olive oil

1 Tablespoon garlic, minced

Pinch of red chili flakes (to taste)

½ small onion, chopped

¼ cup zucchini, chopped

½ red and yellow sweet pepper, chopped

1/2 pound Boletus Edulis (also known as King Boletus or Porcini) or assorted wild mushrooms, chopped

1 cup peeled, cooked potato, chopped in small bite-sized pieces

Garden herbs: thyme, Italian parsley, and tarragon, finely minced

½ cup cheddar and Gruyere Cheese, grated

12 eggs mixed with ½ cup cream

Salt and pepper to taste Continue reading

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David’s Porcini Steaks and Herb Scrambled Eggs


3 Farm eggs
(Beat the eggs and hold.)

2 tablespoons heavy cream

Salt to taste.

1 medium sized Porchini mushroom, steaked in ¼ inch steaks

1 teaspoon garlic

2 tablespoons olive oil

4 to 6 cherry tomatoes

1 handful of spinach

1 handful of cheese

Salt and pepper to taste

Garden herbs: fresh oregano, thyme, rosemary and Italian parsley, chopped finely Continue reading

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Deliciosa Mushroom Soup

1/8 cup olive oil

3 cloves garlic, minced

1 shallot, minced

1 medium onion, diced

3 stalks celery, diced

2 carrots, peeled and diced

½ sweet potato (yam), peeled, parboiled and diced

2 Tablespoons butter

1 pound deliciosa mushrooms, diced

2 Tablespoons dry vermouth

2 Tablespoons flour

4 cups chicken stock

3 Tablespoons chopped parsley

salt and pepper to taste

¼ teaspoon freshly ground nutmeg Continue reading

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Mussel Chowder

5 pounds mussels in shells

1 cup dry white wine

1 pound thin-skinned potatoes

1 onion (1/2 pound)

1 stalk celery (3 oz.)

½ yellow or red pepper

3 Tablespoons butter

2 teaspoons curry powder, mild

¼ teaspoon cayenne pepper

1 ½ teaspoons dried basil

1 can tomato sauce (28 oz.)

2 cups whipping cream

Salt and pepper

There’s a story that goes with this recipe. When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his wife, Laurie and family at that time, offered his help. The chef pointed to a large bag of fresh Pen Cove mussels and asked him if he could come up with a soup or chowder using them. David dove in. To his and everyone’s delight, the chowder was a hit and became a fixed item on the menu at The Shoalwater for many years. The recipe was also featured in an article in Sunset magazine in February of 2001, when they named The Shelburne among the “West’s Best Small Inns.” A quote from that article says it all, “What sets the west’s best small inns apart from the hundreds of other great inns we looked at? These are, quite simply, the places we’d like to return to.”

Serves: 6 as a main course or 8 to 10 as a first-course serving

  1. Scrub mussels in cool water and remove the bissus threads or beards; discard any whose shells don’t close when tapped. In an 8- to 10-quart pan, combine mussels and wine; bring to a boil over high heat. Cover and simmer over medium heat until mussels open, 5 to 8 minutes. Pour into a colander set in a large bowl to collect broth. Let mussels stand until cool enough to handle.
  2. Meanwhile, peel and cut potatoes into ½-inch cubes. Peel and chop onion. Rinse celery and dice into ¼-inch pieces. Wash and seed yellow pepper and dice.
  3. In the pan used for mussels, melt butter over medium heat. Add onion and celery; stir often until onion is limp, 6 to 8 minutes. Add curry powder, cayenne pepper and basil; stir until spices become more fragrant, about 30 seconds.
  4. Pour mussel juices from bowl into pan. Add tomato sauce, cream, and potatoes. Turn heat to high; when mixture is boiling, cover, reduce heat to low, and simmer, stirring occasionally, until flavors are well blended, about 30 minutes.
  5. Meanwhile, remove mussels from shells; discard shells.
  6. Add mussels to chowder; cover and simmer just until mussels are hot, 3 to 5 minutes. Do not overcook. Add salt and pepper to taste. Ladle into bowls.
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