Cheryl Dishes

Split Pea Soup

Posted on January 19, 2022

As we enter into the depth of winter, colder temperatures and fewer daylight hours trigger biological changes that stimulate hunger and increase our cravings for more energy dense food. Our cooking and eating patterns shift

Food trends for 2022: Stuffed French Toast

Posted on January 05, 2022

“In the year 2525, if man is still alive, If woman can survive” Zager and Evans As I reflect upon our family’s cooking and eating habits of the almost 2 years of pandemic – induced,

Rösti Potatoes

Posted on December 22, 2021

Rösti (RAW-stee) Potatoes are a classic fried potato preparation from the German-speaking region of Switzerland.   Originally a breakfast dish commonly eaten by farmers, this savory potato pancake has many creative adaptations. In the Swiss mountains,

Bavarian Apple Torte

Posted on December 08, 2021

One of the easiest and most elegant desserts in my recipe collection is for a Bavarian Apple Torte. Not really a torte, more like a cheesecake, this creation starts with a buttery, shortbread crust that

Turkey Enchilada Casserole

Posted on November 24, 2021

Once the festivities from the big turkey day are over, all that is left is to finish the dishes and enjoy the “encores”. What family doesn’t love hot turkey sandwiches with mashed potato smothered in

Cranberry Nut Bread

Posted on November 10, 2021

My sister Jennifer and her husband Stanley Luce operate Highland Farms of Troy, where they raise Scottish Highland cattle, tend beehives, and maintain a cranberry bog. I was delighted to receive a box of glossy,

Hot & Sour Vegetable Soup

Posted on October 27, 2021

What gives you inspiration in the kitchen?  Watching the food network, perusing the vegetable aisle at the supermarket, leafing through a food magazine, enjoying a potluck supper with friends, studying Instagram photos, dining at a

Savory Melon Salad

Posted on October 13, 2021

A recent road trip to Portland was like shopping in a candy store for me. This is the time of year when Maine farm stands and farmer’s markets are bursting with the harvest; bright orange

Stuffed Nasturtium Leaves

Posted on September 29, 2021

The cooler days of autumn encourage prolific development of my nasturtium plants, and they are growing like crazy off into the forest. Long vines of round, bright green leaves with orange, golden yellow, and crimson

Sunshine Muffins

Posted on September 15, 2021

I teach a culinary class at the Deer Isle Stonington high school on “Introduction to Food Systems and Food Safety.”  This semester we’re studying the Maine Local Twenty, the 20 food groups that Maine has

Bread & Butter Pickles

Posted on September 01, 2021

The rain from Tropical Storm Henri and the hot weather have combined to produce a cucumber explosion! Here at Rabbit Hill, our soil is rich and full of “rabbit organic material” or rabbit manure.  The

Spicy Beet Hummus

Posted on August 04, 2021

Does your family enjoy hummus, the Middle East spread or dip traditionally prepared with mashed chickpeas, lemon, garlic and sesame seeds or oil? Our tribe has always consumed vast quantities of the addictive mixture, often

Balsamic Kale and Wild Blueberry Salad

Posted on July 21, 2021

Kale is a magnificent vegetable in the kitchen garden: tall, stately plants with serrated, crinkled or feathery leaves and eye-popping colors of blue-green, purple, red, pale green, white and yellow.  The darling of food nutritionists,

Summer Popsicles

Posted on July 07, 2021

Popsicles are a frozen treat enjoyed by all ages. Unlike ice cream, where air is incorporated into the product while churning the mix during the freezing process, frozen ice pops, or “popsicles”, are a liquid

“Freezer” Corn Chowder

Posted on June 23, 2021

Now that summer is officially here, I’ve been hankering for a good bowl of corn chowder; thick, creamy, sweet and rich, flecked with fresh herbs, plump kernels of yellow corn and soft pillows of perfectly

Asparagus & Spring Herb Bake

Posted on June 09, 2021

Of all the world’s vegetables, asparagus are probably the most prized and elegant.  Food historians date the young shoots of this perennial plant that appears in the first warm and wet days of spring as

Romagna Grilled Halibut

Posted on May 26, 2021

My husband fishes with Captain Joe Brewer aboard the boat Hey Jude II. A traditional lobster craft, this fishing vessel is rigged with lines and hooks every May to “hook” for halibut. On May 18,

B’s Rhubarb Cake

Posted on May 12, 2021

Of all the herbaceous perennials that have accompanied my household every time I’ve moved, the rhubarb plant is the oldest. A member of the buckwheat family, the first rhubarb cultivar traveled to New England via

Fried Rice

Posted on April 28, 2021

Rice is the basic foodstuff of Asian cuisines; it is the fundamental grain that feeds half the world’s population. In Asian cultures, rice symbolically represents fertility and life. An essential food, rice has almost magical

Atlantic Surf Clam: Maine Clam Chowder

Posted on April 14, 2021

Have you ever walked the beach at low tide and picked up a very large, triangle-shaped clamshell four inches or more across? These are the shells of the Atlantic Surf Clam (Spisula solidissima), a large,

Maple Sugar Brownie Torte

Posted on March 31, 2021

March is my favorite winter month…longer days, the sun is higher in the sky, and the winds that blow hold the promise of spring. Time to plan the gardens, start seeds, and repot the houseplants.

New England Boiled Dinner

Posted on March 17, 2021

Although often associated with the Irish immigrants that settled here in the New World, a boiled dinner is traditional New England one-pot comfort food. In my childhood farming family, the preparation of a boiled dinner

Almond Biscotti

Posted on March 03, 2021

Have you ever enjoyed biscotti, the intensely crunchy cookie, dipped in coffee or sweet wine? Developed by the early Romans as a convenience food for travelers, biscotti are unleavened, finger-shaped wafers. The word biscotto is

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