Cheryl Dishes

Steamed Clams with Garlic & Chives

Posted on April 26, 2017

Our family really enjoys dining on Maine clams; fried clams with sweet tartar sauce, clams fritters with cranberry ketchup, clam shells stuffed with cracker crumbs and clams, clam dip, clam cakes, clam chowder….you cook ‘em,

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,

Mediterranean beet salad

Mediterranean Beet Salad

Posted on January 25, 2017

These days, the vegetables on our plate become fairly routine: carrots, turnips, rutabaga, celeriac, and beets. All workhorses of the root cellar, these hearty roots will sustain us until spring. Even as the outside temperatures

The Virtues of Stock

Posted on January 18, 2017

Before he retired to Florida, my husband’s father was a successful automobile dealer.  As an active member of the National Automobile Dealer’s Association, his travels took him both to Detroit and Washington, D.C.  Upon his

Scallops Wrapped in Bacon with Spicy Mayo

Posted on January 11, 2017

The Maine scallop season is here, and we are enjoying this luxury seafood. Scallops sautéed with butter, scallops baked with lemon crust, scallops marinated and grilled; all are delicious ways to savor these luscious bi-valves.

ROOT VEGETABLE GREEN CURRY

Root Vegetable Green Curry

Posted on January 04, 2017

My armchair travels this winter include a trip to Hong Kong and a study of Cantonese cuisine. In her book, “Chow Chop Suey: Food and the Chinese American Journey”, Anne Mendelson examines the curious racial

Food Trends for 2017

Posted on December 28, 2016

As a confirmed lover of good food, this is the time of year when I’m scouting for new ideas and trends for the coming year. The James Beard Foundation, whose mission is to celebrate, nurture

Raspberry Chocolate Cupcakes

Posted on December 21, 2016

Our tribe is like most families, we really enjoy our sweets, especially chocolate. During the holiday season we are often tempted with a multitude of goodies and bonbons, many of them lovingly prepared by our

Grilled Halibut with Orange Sauce and Crushed Potatoes

Posted on December 14, 2016

An early Christmas gift, a crate of fresh California oranges, arrived just before the winter freeze set in. Shipped from my aunt in Pasadena, these bright orange orbs of Vitamin C are a welcome treat.

Watermelon Radish & Kale Salad

Posted on December 07, 2016

With the winter season is approaching and temperatures dropping into the thirties, I’m stocking our root cellar. Bags of bright orange carrots, purple-top turnips, rutageba, and beets from King Hill Farm, boxes of red and

Cheryl Wisxon's Christmas Coffee Cake

Merry Christmas Coffee Cake

Posted on November 30, 2016

Every year, right after the Thanksgiving holiday, instead of joining the hustle and bustle of crowds at the shopping malls, I spend quality time with my cookbooks. As a chef and lover of good food,

Winter Luxury pumpkins

Thai Pumpkin Bisque

Posted on November 23, 2016

We have a few crops that are abundant here at Rabbit Hill, and pumpkin, specifically the variety Winter Luxury, is one. By late summer, the vines are growing over mossy rocks and knolls into the

Gougeres: Beaujolais Nouveau Day

Posted on November 16, 2016

We Americans are not the only ones who celebrate the harvest. In France, Beaujolais Nouveau Day is celebrated on the third Thursday of November. Nouveau is not to be confused with Beaujolais, a red wine

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