Featured Cookbook

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1. Lila’s Baked Beans

2. Gratin of Fresh Berries with Maple Sugar Glaze

3. Maple Milkshake

4. Leek and Goat Cheese Tart

5. Roast Chicken with Farm Vegetables

6. Squash and Apple Casserole

7. Poached Pears with Fromage Blanc

Book Description

In New Hampshire: From Farm to Kitchen, Helen Brody pulls together a comprehensive look at New Hampshire’s rich store of gastronomic treasures by profiling some of the Granite State’s most important working farms. The direct connection between the farmer who grows the food and the cook who prepares it is often overlooked. Taking full advantage of the bounty produced by these farms, Brody offers 118 quick and easy recipes using each farm’s raw ingredients.

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New Hampshire: From Farm to Kitchen

Authors: Helen Brody

Date:

ISBN: 0781810213

Publisher: Hippocrene Books

Paperback

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This very simple recipe can be made with most any fruit. Fresh strawberries, blueberries, raspberries, even grapes cut in half come first to mind. The recipe is easily doubled. The broiler must be preheated to get the zap of flame required for a glaze. Glazing is not necessary but it does give the dessert a professional finishing touch.

Makes 4 servings

• 1 pint strawberries, stemmed and quartered

• 2/3 cup sour cream

• 6 tablespoons heavy cream

• 3 2/3 tablespoons maple sugar

1. Prejeat broiler.

2. Divide the strawberries between four individual ramekin dishes.

3. Mix the sour cream with the heavy cream and 3 tablespoons of maple sugar. Spread the mixture evenly over the top of the berries. Sprinkle 1/2 teaspoon of remaining maple sugar over the top of each ramekin.

4. Place under the broiler for 30 seconds or until the sugar topping melts to form a light glaze.

More From This Book:

1. Lila’s Baked Beans

2. Gratin of Fresh Berries with Maple Sugar Glaze

3. Maple Milkshake

4. Leek and Goat Cheese Tart

5. Roast Chicken with Farm Vegetables

6. Squash and Apple Casserole

7. Poached Pears with Fromage Blanc

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