Chicken and Dumplings – S2c BettsBy Samuel DietzmannMy grandmother made itZesty Ham (or Horsey Ham) – CDR WiedemannBy Samuel DietzmannPistachio Salmon – CDR WiedemannBy Samuel DietzmannCondensed milk bread – CDR WiedemannBy Samuel DietzmannWe bought too much condensed milk…Spinach Artichoke Dip – CDR WiedemannBy Samuel DietzmannCanned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.
Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessarySweet Pea Crossinti – CDR WiedemannBy Samuel Dietzmann*Yield: About 20 crostini*
Sweet Pea & Ricotta Puree Yield: Roughly 2 ½ Cups
*If you can't find spring onions, substitute scallions in equal amountOrange Soda Chicken – CDR WiedemannBy Samuel DietzmannA go-to for a tender chicken on a lazy weeknight!Roast Duck – CDR WiedemannBy Samuel DietzmannOptional for Presentation: fresh herbs (sage, rosemary, tarragon), pomegranate, figs, grapes
Save the duck fat to make a great gravy!Cranberry Walnut Cookies – CDR WiedemannBy Samuel Dietzmann¼ tsp of Almond or Vanilla extract can add extra flavor, optional. Fresh juice from the oranges you use for zest is best for flavor.
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