Indian Pudding
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Named for the “Indian corn” that’s used to make it, this hearty dessert is a New England classic, tracing its origin back to the first European settlers.
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Baked Apples with Calvados
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Calvados makes this the evening’s French part of the menu. Just the thing to warm your tummy before settling down for a long winter’s nap…
Read MorePumpkin Cheesecake with Praline Sauce
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Really, do you need the excuse of a holiday to make cheesecake? Nevertheless, Thanksgiving gives us the perfect opportunity to use some of the pumpkin we’ve put away in the fall.
Read MoreApple Galette
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Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. In this case it’s a rustic, free-form pie with a crust that’s made especially tasty with the addition of crème fraiche. You can use the dough recipe with any sort of filling you like – sweet or savory.
Read MoreBlueberry Crumble
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There may be no better way to get your fill of fresh Maine blueberries when they’re in season. Maine dealers also sell them frozen, just let them thaw before beginning; we buy 10-20 lbs each August, so we can eat crumble all year long! Adapted from a recipe in Cooks Illustrated.
Read MoreLavender Ice Cream
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Mark: The ice cream base is adapted from an article in the New York Times, by Melissa Gilbert.
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