Archive | Recipes


Summer Pit Stop

From Clinging to Fresh Peaches

Story by Sanford D’Amato
Photography by Dominic Perri

I came late to the “fresh peach parade.” In my preteen years, my dad and I would arrive at his Milwaukee grocery store in the early morning, and I would grab a can of sliced cling peaches off the shelf and place it in the bottom of the dairy refrigerator. When our lunchtime rolled around, they were chilled to perfection. I would pluck out a small wedge and let the viscous sugar syrup slide off before indulging.

For many years, I thought that was all I needed to know about peaches—not that we didn’t have fresh peaches in season at the store. Their arrival was ushered in by the hottest days of the summer, late July to August. It was so hot that in the early afternoon, time would almost stand still. Not one customer was brave enough to leave the cooling breeze of their fan or air conditioner to venture outside to shop.

I would be half asleep behind the store’s counter, but the half that was awake had its eye on the reddish-orange pyramid stack of peaches that had been uncrated that morning. It didn’t … Read More

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Classic Schaum Torte with Strawberries and Lemon Curd

adapted by Lori Fredrich from her grandmother

serves 10-12

9 eggs at room temperature
3 c. sugar
2 T. fresh lemon juice
2 t. almond extract
1 t. vanilla
¾ t. baking powder
1-2 T. butter for greasing the pan
1½ lb. strawberries
⅓ –½ c. sugar 

Preheat oven to 250 degrees F. Generously butter a 10-in. springform pan. Set aside.

Separate eggs, reserving yolks for another purpose (lemon curd is a great option, and compliments the flavors of the schaum torte). Place egg whites into the bowl of a standing mixer and beat on high for 5-8 min., or until volume has tripled and whites are very stiff. With motor running, gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings and baking powder.

Continue to beat for an additional 5-8 min., or until the sugar is dissolved and the mixture takes on a marshmallowy appearance.

Spoon meringue into the springform pan, mounding the mixture as needed. Place on top of a large sheet pan and place into the oven. Bake for one hour and 10 min. Turn oven off and allow the schaum torte to cool in the oven for 1-2 … Read More

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Rosemary-Crusted Pear and Cheese Pockets with Candied Ginger

Recipe by Sanford D’Amato

Makes 8 pockets

  • 1 T. extra-virgin olive oil
  • 2 Bosc pears (6 to 7 oz. each), peeled, cut in quarters from stem to tip, each quarter cored and cut into ¼-in. slices from stem side to tip
  • 3 T. candied ginger, cut into a very small dice (brunoise)
  • ½ t. freshly ground black pepper
  • 2 T. dry sherry
  • 1 t. honey 4 oz. (about 1 c. packed) sharp, aged cheese (A good-quality aged Asiago would be delicious), grated, plus a little more for grating over the top of pockets
  • 1 batch Rosemary Dough (recipe below), rolled out as described
  • ½ egg, beaten (use the other ½ egg to make the Rosemary Dough)
  • 2 t. heavy cream

Place a saute pan over high heat. When hot, add the oil. When the oil is hot, add the pears and saute for 2 min., until they are lightly golden. Add the candied ginger and saute for 30 sec. Add the pepper and honey and toss to combine. Add the sherry and cook until dry.

Remove to a plate and let cool in the refrigerator. When cold, mix together with the grated cheese.

Divide the pear/cheese filling into 8 portions.… Read More

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Chargrilled Scallops With Grilled Caramel Corn Sauce and Corn Relish

Recipe by Sanford D’Amato

Serves 4

For the caramel corn sauce:

  • 6 ears fresh market corn
  • 1 T. grapeseed oil
  • 5 c. water
  • 1 onion, peeled, ⅓  cut off in one piece, remaining cut in small dice for the corn relish
  • ¼ t. vanilla
  • 1 bay leaf
  • ½ cup honey
  • 6 T. (about 3 limes’ worth) fresh lime juice
  • ¼ c. cider vinegar
  • ¼ t. hot paprika
  • ½ t. salt
  • ¼ t. freshly ground pepper

For the corn relish:

  • 4 slices bacon (about 4 ounces), cut in julienne
  • ¼ t. hot paprika
  • 1 T. lime juice
  • 1 t. kosher salt, plus additional to taste
  • ¼ t. freshly ground black pepper, plus additional to taste
  • ¼ cup chiffonaded (cut in fine strips) fresh basil leaves

To finish the dish:

  • 24 oz. large sea scallops (about 18–20)
  • 3–4 T. grapeseed or other neutral oil
  • 1 t. ground fennel seeds
  • 1 t. sweet paprika

To prepare the caramel corn sauce:

Prepare and light your grill.

When the coals are ready for high-heat cooking, shuck the corn. Brush the ears with the grapeseed oil. Place the ears on the very hot grill for 1 min., rolling them to char evenly. Cut the kernels off … Read More

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Hodge Podge Pizza

(Dough Recipe adapted from Food Network)

Pizza Dough:

Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well in the center and add 1 1/3 cups warm water, one tablespoon honey and one packet yeast. When wet ingredients are foamy, mix in 3 tablespoons olive oil and incorporate into the dough; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 90 minutes. Divide into two, 1- pound balls. Use one pound per recipe unless noted. Short on time? Buy dough from a local pizzeria, or bakery.

How to Make a Pizza:

Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees. Stretch/roll 1 lb. of dough on a floured large wooden cutting board or parchment paper. Brush with olive oil to prevent topping from making the dough soggy. Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 12-15 minutes.

Topping ideas:

Scour your fridge for leftovers from the week to top your Hodge Podge pizzas. Be sure to let your children help with creating … Read More

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Duck Confit

Recipe by Jenny Lee-Adrian

For years, I enjoyed eating duck confit at restaurants. Confit, (pronounced kawn-fee), is a classic French dish that involves curing the meat with salt and herbs before slow-cooking it in duck fat. Although making confit is not quick and easy, the meal is more meaningful when I sit down and cut into that duck leg, knowing I rendered the fat, cured the meat and slowly cooked it for hours just to get it right.

Previous and current restaurants I’ve worked in made duck confit. For added guidance, I looked to Michael Ruhlman and Brian Polcyn, who co-authored Charcuterie: The Craft of Salting, Smoking and Curing.


2 duck legs
2 1/2 cups duck fat or extra-virgin olive oil, a cheaper alternative


1 tablespoon kosher salt
10 black peppercorns, crushed
2 Bay leaves, crushed
2 garlic cloves, roughly chopped
2 sprigs thyme, roughly chopped

Mix ingredients for the cure in a small bowl. Rub the duck legs with the mixture. Make sure duck legs are placed skin-side down in a shallow container before covering with plastic wrap. Refrigerate at least 12 or up to 24 hours.

Preheat oven to 200 degrees. Rinse salt and all … Read More

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Cinnamon Rice Pudding

Cinnamon Rice Pudding

Try using Quinoa and honey for a healthy, protein-packed substitute. The texture will be less creamy than when using rice, but just as tasty! Anything can be used as the hidden lucky trinket. Think nuts or dried fruit—just make sure it is big enough to be noticed!

  • 3/4 c. uncooked white rice or quinoa
  • 2 c. milk, divided
  • 1/3 c. white sugar or 1/4 c. honey
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 Tbsp. butter
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. cinnamon
  • 1 almond/raisin/etc.

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

After 20 minutes, stir in 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and cinnamon; cook two minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Place almond/raisin/etc. in one bowl. Spoon portions rice pudding into all bowls. Mix up all the bowls until the location of the special bowl is unknown. Serve hot or cold.

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Warm Lentil Salad with Kale and Pomegranate

Adapted from Clean and Delicious

This recipe has three lucky ingredients—can you beat that?

Makes 6 3/4 cup servings.

  • 1 Tbsp. extra virgin olive oil
  • 1 1/4 c. lentils (8 oz.), rinsed
  • 1/2 onion, diced
  • 3 cloves of garlic, diced
  • 1 sprig of thyme
  • 1 sprig of parsley
  • 2 shallots, minced
  • 4 Tbsp. of sherry vinegar
  • 4 Tbsp. of extra virgin olive oil
  • 1 pomegranate, seeded
  • 6-8 dinosaur kale leaves, sliced into thin ribbons (as thin as possible!)
  • 1 small bunch of chives or a couple of scallions, thinly sliced
  • Salt and pepper to taste

Lightly coat the bottom of a medium saucepan with olive oil and heat over medium high flame. Add onion and garlic, and sauté about three minutes or until fragrant and translucent. Add lentils, herbs, and a pinch of salt, then cover with water. Simmer about 25 minutes or until lentils are done. Discard the herbs stems and drain any excess water.

In a separate bowl combine shallots, vinegar, and oil, and season with salt and pepper. Whisk all ingredients together and then pour the dressing over the warm lentils. Stir in kale ribbons and pomegranate seeds. Serve at room temperature and garnish with chives.

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Cinnamon Chili Roasted Black-Eyed Peas

A fresh take on black-eyed peas! Reminiscent of roasted nuts or chickpeas, this recipe makes a great appetizer or snack during New Year’s celebrations. Feeling ambitious? Try eating 365 black-eyed peas to bring luck to each day of the year as is tradition for some families in the South.

  • 1 (15.8-oz.) cans black-eyed peas, rinsed and drained
  • 2 Tbsp. butter or ghee
  • 1 Tbsp. cinnamon
  • 1 Tbsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1/4 Tbsp. chili powder
  • 1/2 tsp. salt and pepper

Preheat oven to 375°.

Combine all ingredients in a medium bowl and mix well. Transfer mixture to a lightly greased 17×12-inch jelly-roll pan. Bake 40 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

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Fondue’s Friends: Mostarda and Cogna

Words by Brett Kell
Recipes by Christina Ward

Although fondue is traditionally served with crusty bread and sometimes crudités, the remainder of its ideal accompaniments can vary widely. For a non-traditional spin, try mostarda, a condiment made of candied fruit in a mustard-based syrup, eaten alone or on bread. Because fondue is so rich and creamy, it benefits from the presence of mostarda’s sweetness and acidity. Words and measurements have been translated from the original Italian recipes.

Name: Mostarda
Flavors: Tart, bright, sweet, and acidic
Origin: Italy
Story: Although mostarda is by no means a traditional accompaniment to fondue, it’s often served with cheeses in its native Italy. The mustard base relates well to the savory flavors present in fondue and raclette, while the sweetness of the fruits used in both versions below cleanse the palate.

Cremona-style Mostarda

(Makes about 48 oz.)

  •  2 1/2 lbs mixed fruit (pears, cherries, figs, apricots)
  • 2 1/2 c. cane sugar
  • Mustard powder or seeds

Peel and chop fruit. Place in a ceramic bowl and cover with sugar. Let stand on counter/table 24 hours.

Drain liquid from bowl into a small sauce pan and bring to boil, simmer 10 minutes. Return boiled liquid … Read More

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