Happy Halloween!

Enjoy with these recipes and family fun and games
by Susan Nye

Warm & Cheesy Focaccia
This is a favorite with guests of all ages. Serve it before dinner as an appetizer. But beware; you may need to make an extra batch to go along with dinner. Use your favorite pizza dough recipe or pick up a [...]

Vegetarian Chili

From Chef Damian Martineau of Damian’s on the River Restaurant, New Boston, NH

Serves 6–8

3 Tbsp olive oil
1 cup diced onion
2 cloves garlic, finely chopped
2/3 cup diced green pepper
2/3 cup carrot, coarsely shredded
1 jalapeno pepper, finely chopped
1 tsp oregano
1 tsp basil
1/2 tsp cumin
1/2 tsp coriander
1-1/2 Tbsp chili powder
1 bay leaf
48 oz fresh tomatoes, roughly [...]

Easy Basic Aioli

1/4 cup olive oil
1/4 cup mayonnaise
2-3 garlic cloves, finely minced
2 Tbsp fresh lemon juice
2 Tbsp Dijon mustard (optional)
Sea salt and freshly ground pepper, to taste

Combine all of the ingredients in the bowl of a small food processor or blender and process until smooth. Store covered in the refrigerator for at least 4 hours [...]

Multi-Seed Hamburger Buns

From the Bakers at King Arthur Flour
Makes 12 buns

These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives you some flexibility. You can start them one day and bake them the next morning or start them before you [...]

Chipotle Ketchup

From Chef Brian Shea’s Kitchen at The Barley House Restaurant & Tavern in Concord

Olive oil
1/2 cup white onion, chopped
28 ounce can diced roasted tomatoes
2 chipotle peppers*
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
1/4 cup sugar
Salt and pepper to taste

Directions:

Heat a little olive oil in a medium saucepan; add the onions and sauté until transparent. [...]

Easy White Chocolate Mousse

Serves 6

1 cup white chocolate chips
1/4 cup water
2/3 cup sugar
1 cup whipping cream
1 tsp vanilla

Heat water in saucepan with sugar until sugar is dissolved. Add chocolate chips and melt until smooth. Set saucepan in cold water to cool mixture. Place in the fridge until thoroughly chilled. Whisk smooth. Beat cream and vanilla until stiff peaks [...]

Sweet Spring

More Recipes from Matthew Mead
White Chocolate Orange Dreamsicle
Makes 3 servings
Ingredients:

2 cups white hot chocolate
1 cup crushed ice
½ cup orange liqueur
1 cup vanilla ice cream

Directions:
Puree all in a blender until smooth. Garnish with orange slices. Fills three martini glasses.
White Chocolate and Pistachio Crostini
Makes 24
Ingredients:

24 slices French baguette, cut ¼-inch thick
2 Tbsp butter, melted
2 Tbsp sugar
White chocolate [...]

Mediterranean Chopped Salad with Lemon Vinaigrette

A refreshing start to a spring feast

By Susan Nye
Serves 8

1 head romaine lettuce, finely chopped
1/2 red onion, thinly sliced
2 medium cucumbers, peeled, seeded, and chopped
16 radishes, chopped
24 grape tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint leaves
Juice of 1 lemon
1 clove garlic, minced
6–12 tablespoons extra-virgin olive oil, to taste
Kosher salt and [...]

A Taste of France on Main Street

Madeleines offers more than its signature cookie
The aroma catches your attention when you first walk into Madeleines on Main Street. Perhaps the luscious smell is from the buttery, flaky croissants. Or maybe it’s the savory tortiere pork pies or gingerbread men during the holidays. The aroma may also be the tiny French cakes or the [...]

Girls Night Out

Festive Party Ideas
By Susan Nye

Chicken, Sundried Tomato & Olive Bruschetta
Marinate the chicken overnight and it will be juicy and tender. The sundried tomatoes and olives are a wonderful combination and complete this tasty treat.
Serves 8

1-1/2 lb boneless, skinless chicken breasts
Sundried Tomato Marinade (recipe follows)
Sliced Ciabatta bread
1 clove garlic
Extra-virgin olive oil
[...]