New England Featured Recipes
The Northeast is most famously known for their variety of succulent seafood. From lobsters and scallops to oysters and fish, the Atlantic Ocean produces some of tastiest and freshest seafood around. Our team of master chefs have created a customized menu that highlights New England’s most popular flavors.
Big Flavor Littleneck Clams Ceviche
Mouthwatering Beef Tenderloin Crostini
Perfectly Seared Maine Diver Scallop served with Shaker Village Style Tomato Pudding, in a Parsley Vinaigrette
CREATED BY MASTER CHEFS
New England Boiled Seafood Dinner – Succulent Lobster, Shrimp, and Clams served with Boiled Red Potatoes, Carrots, Corn on the Cob, and Clarified Butter
Pan-seared Misty Knoll Farms Breast of Chicken served with New England Succotash, Whipped Red Potatoes in a Cranberry Vinaigrette
“Surf and Turf” Shrimp and Crab stuffed Baked Maine Lobster Tail and Roasted Bartlett Farms Beef Tenderloin served with Rice Pilaf and Vegetable Medley.
Mount Lebanon Spiced Apple Pudding with Maple Whipped Cream
Gourmet Chocolate Fudge Cake
Wild Maine Blueberry Pie
Pan Roasted Striped Bass, Parsnip Puree, Plum Chips, Garden Bean Salad Caviar Beurre Blanc
- 4 ea 5oz striped bass filets
- 2oz extra virgin olive oil
- 4 large parsnips
- 6oz heavy cream
- 1tsp butter salted
- 2ea garlic cloves
- 12ea green beans
- 12ea wax beans
- 1ea heirloom tomato
- 1tsp chopped basil
- 1tsp chopped chive
- 4oz white balsamic vinaigrette
- 3ea local plum
- 4oz white wine
- ½ cup butter
- 3oz heavy cream
- 1oz caviar
Put parsnips in pot, season with salt and cover with water. Place over medium heat and bring to simmer. Cook until tender, approximately 15 minutes.
In a medium sauce pan place the cream and garlic cloves over low heat and bring to a simmer.
Drain parsnips and reserve cooking liquid. Place parsnips in a food processor with butter, or extra-virgin olive oil and a couple of tablespoons of reserved cooking liquid. Begin to process and add strained heavy cream mixture. Season with salt and pepper, to taste, and puree until very smooth.
Cut the beans length wise very thin, or get a knife called a “bean slicer & stringer”, dice the tomato, mix beans and tomato with basil chive salt and pepper, and add the white balsamic vinaigrette.
Slice the plums very thin you will need 3-4 slices per dish
Hazelnut Cornmeal Pancakes Braised Berries
Makes 24 pancakes
- 1 pound box, buttermilk pancake mix
- 2 ¾ cups buttermilk
- ½ cup hazelnuts, toasted, coarsely chopped
- ½ cup cornmeal
- 2 Tablespoons, butter, unsalted, melted
- ½ pound unsweetened blueberries, frozen
- ½ pound blackberries, frozen
- ½ pound raspberries, fresh
- ½ cup golden brown sugar
- ¼ cup apple juice
- 1 teaspoon cinnamon, ground
- ½ teaspoon nutmeg, ground
- ½ Tablespoon cornstarch
- ½ Tablespoon water
- Whisk together buttermilk, pancake mix, chocolate chips and cocoa powder in a bowl.
- Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
- Do don't over mix the batter; it should be lumpy.
Cider Syrup Preparation
- In a heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks.
- Bring to a boil, stirring. Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1 1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools.
- Remove cinnamon sticks and serve with pancakes.
- Combine blueberries, , blackberries, brown sugar, apple juice, cinnamon and nutmeg in heavy medium saucepan. Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 5 minutes.
- Combine water and cornstarch, slowly add to compote until thickened. Add raspberries.
- Pour 1/3 cup of batter onto a lightly buttered hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes.