Featured Cookbook

ORDER/INFO

SAMPLE RECIPES:

1. Turkey Croquettes

2. Garlic Herb Corn Muffins

3. Lemon Buttermilk Cake with Lemon Curd Sauce

Book Description

"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and green grocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising... This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning.

... (more)

Elegant Comfort Food from Dorset Inn: Traditional Cooking from Vermont's Oldest Continuously Operating Inn

Authors: Jane Stern and Michael Stern

Date: August 2005

ISBN: 1401601987

Publisher: Rutledge Hill Press

Hardcover

ORDER/INFO

Savory muffins look great in the dinner table bread basket and go especially well with a meal of ham, pork chops, or spiced beef.

Makes 6 Muffins

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1 to 1 1/2 tablespoons sugar; or to taste

• 4 teaspoons baking soda

• 1 1/2 teaspoons salt

• 1/4 teaspoon chopped fresh thyme leaves

• 1/4 teaspoon chopped fresh rosemaiy

• 1/4 teaspoon chopped fresh marjoram

• 1/4 teaspoon chopped fresh sage

• 2 eggs, lightly beaten

• 1 cup milk

• 4 tablespoons (1/2 stick) melted butter

• 4 roasted garlic cloves, pureed

1. Preheat the oven to 425 degrees F.

2. Sift the flour, cornmeal, sugar, baking soda, and salt together into a mixing bowl. Mix in the thyme, rosemary marjoram, and sage.

3. In a separate bowl whisk together the eggs, milk, butter, and garlic. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to a smooth batter. Fill a well-buttered muffin tin or corn-stick pan two-thirds full.

4. Bake for 15 to 20 minutes or until nicely browned and baked through.

More Sample Recipes From This Cookbook:

1. Turkey Croquettes

2. Garlic Herb Corn Muffins

3. Lemon Buttermilk Cake with Lemon Curd Sauce

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