Festive pear and berry pie, rustic cranberry crostata with whipped cream for your colorful holiday dessert table or tea time.

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A seafood casserole for an Italian Christmas Eve dinner. Don’t have all the seafood on hand, improvise. For more recipes and ideas visit www.seasonedfork.com

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Christmas Eve Italian style. Use a combination of local and international ingredients to transport yourself to a village in Italy or the home of your ancestors. Head to your local fish monger and your farmstand or farmer’s market and start planning today with www.seasonedfork.com.

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1 (10 3/4ounce) pound cake or Angel food cake (store bought is fine in a pinch) I use the recipe from Taste of Home Cookbook in our bistro at The Greenporter.  You can pick up a copy from the authors, Barbara Shinn and David Page at Shinn Estates at 2000 Oregon Road in Mattituck.  www.shinnvineyard.recipesfromhome.com/ They have also released a new [...]

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This is a festive holiday dinner in the spirit of English culture.  It is perfect for a Holiday buffet table for Christmas Eve or New Year’s eve. The Menu Standing Rib roast au jus Truffled North Fork mashed potatoes Yorkshire pudding English Trifle Cognac-Laced Eggnog

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Start with plenty of kosher salt and cracked black pepper, garlic and some thyme. This roast always makes an impression on guests yet it is easy to cook. 8 to 10 pound rib eye roast, (bone in optional) 1 head garlic 2 teaspoons of fresh chopped herbs, such as thyme or rosemary 4 tablespoons extra [...]

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Yorkshire pudding is a favorite solution for “bread” when serving a Rib roast.  It is the perfect vehicle to absorb the collection of the “jus” at the bottom of your plate and is the best “bread” for the lovely roast beef sandwiches you’ll make the next day slathered with a sharp Dijon mustard. 3 eggs 1 cup whole [...]

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4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces high quality cognac 1/4 teaspoon freshly grated nutmeg (too much nutmeg can overwhelm any recipe) 4 egg whites* Cinnamon sticks for garnish In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually [...]

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 Ingredients 4 heads of Belgian Endive ½ pint of crème fraiche or sour cream if not available Chopped chives or red onion for garnish Cut off ends and disassemble into individual spears. Cut slices of smoked Salmon or Gravlax into bit size and spread spears out on a platter, place one Salmon piece per spear. Garnish each [...]

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Cheese logs or balls have definitely made a comeback.  They are the first thing to evaporate from a cheese display during our events. I find that it’s best to make one mild and one a bit sharper. Goat cheese is a perfect solution for the mild cheese log and can be beautifully accented with toasted [...]

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