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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A late-eighteenth-century recipe for a pumpkin pie, from New Englander Mrs. Anne Gibbons Gardiner, instructs the reader to bake sliced pumpkins and apples in a casserole-style dish sealed with an egg paste made of flour and egg. Betty Hardy, the matriarch of Brookdale Farm, in Hollis, serves a version of Mrs. Gardiner's sliced squash and apple pie to her burgeoning family each fall. The recipe, she says, is "easy to adjust to whatever number. Just add more of each ingredient." One can only wonder if her recipe can be traced to the early days of her more than two-hundred-year-old farm.

Makes 6 servings

• 1 pound winter squash, seeded, peeled, and sliced into 1/2-inch slices

• 2 firm apples, peeled, cored, and sliced into 1/2-inch slices

• 1/3 cup dark brown sugar

• 1/4 cup butter

• 1 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Butter a shallow 6 to 8-cup casserole dish.

2. Beginning with a layer of squash, add layers of squash and apple, finishing with apple, while dividing the brown sugar, butter, salt and pepper between the layers. Dot the top with the butter.

3. Sprinkle the cinnamon over the casserole.

4. Cover and bake for 45 minutes to an hour, or until squash and apples are tender.

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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