Cheryl Dishes

Springtime Burger Salad

Posted on April 19, 2017

Spring has finally arrived at Rabbit Hill. The crocuses are in full bloom. Lovage, chives and rhubarb are thrusting up sprouts of green and red, baby rabbit kits are scampering out of the nest box,

Lemon Aioli

Posted on April 12, 2017

There are many characteristics of French cuisine that I truly enjoy, and one of them is aioli. A strongly flavored, garlic mayonnaise that originates from the Provencal region of France, aioli is a delicious condiment

Grilled Belgian Endive with Balsamic Butter

Posted on April 05, 2017

The Belgian endive nestled in a Four Season Farm basket at the Blue Hill farmer’s market was too tempting to pass up.  The young, chicory plant that has been deprived of light to form a

Banana Maple Muffins with Chocolate Chips

Posted on March 29, 2017

The beginning of spring inspires me to take stock of the ingredients in my pantry, root cellar and freezer.  Over the winter, I have the tendency to squirrel away bits and pieces of leftover food.  

Chocolate Pots de Crème

Posted on March 22, 2017

Planning a festive dinner party? Want to wow your guests with the ultimate piece de resistance? Try chocolate; delectable, smooth, creamy texture, light and sinful, individual chocolate pots of cream. We can thank the French

Colcannon – A traditional Irish dish

Posted on March 15, 2017

“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Oh, wasn’t it the happy days when troubles we had not, and our

Smoked Shrimp & Squash Pizza

Posted on March 08, 2017

The Delicata squash stored in a wooden box under my bed are starting to soften.  Harvested last fall, and cured in the greenhouse, these cream colored fruits with green stripes are a favorite winter squash

Makrut Lime

Posted on March 01, 2017

My Makrut Lime “tree” is in full bloom with dozens of white blossoms and tiny, green limes. A bonus of these longer days and brighter light, this unexpected profusion of flowers heralding the anticipation of

Venison Chili

Venison Black Bean Chili

Posted on February 22, 2017

Shoveling, plowing and keeping the up with the recent gift of over four feet of snow sure works up one’s appetite. What meal can satisfy the hearty desire for hard working snow removers and rekindle

Provencal French Bread

Posted on February 15, 2017

For several years, I operated a small café and catering company in Bangor. Although about 20 years before the local food movement took hold in northern New England, my restaurant featured international cuisine prepared with

Lemon shortbread hearts

Posted on February 08, 2017

Although Valentine’s Day is associated with romance and love, the history behind the “holiday” is tied to both the Catholic Church and folk traditions. The first recorded association with romance was written by Geoffrey Chaucer

Braised Rabbit with Leeks and Mushrooms

Posted on February 01, 2017

Braising, a cooking process where food is first browned in a small amount of fat, and then cooked, tightly covered, in a small amount of liquid is one of my favorite culinary techniques. The long,

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