Tag Archives: spring

Asparagus with Lemon Sabayon Recipe

Asparagus Salad with Lemon Vinaigrette Serves 4   20        asparagus spears, lightly peeled 2          Belgian endive 2          tangerines, in peeled sections 2          TBS. fresh mint leaves, chopped ¼         cup lemon vinaigrette 1          cup mâche lettuce   Blanch asparagus in boiling salted water until just tender. Rinse in cold water to stop cooking.  Julienne the endive… Read more »

Farm to Table Luncheon – METC

  The Museum of Early Trades & Crafts 9 Main Street, Madison, NJ 07940 Contact: Erin O’Donnell, Communications Coordinator 973-377-2982 ext. 16 [email protected] FOR IMMEDIATE RELEASE METC PRESENTS FARM TO TABLE FUNDRAISER AT RESTAURANT SERENADE Madison, NJ – On Saturday, June 17 at 12:30 pm, the Museum of Early Trades & Crafts (METC) will host… Read more »

Asparagus Soup Recipe

Fresh Asparagus Soup with Cherry Tomatoes, Morels and Mint 6 Servings   4          cups asparagus, cooked and cut into one inch pieces 1          TBS fresh shallot, minced 1          TBS. fresh thyme leaves, chopped 3          cups vegetable stock 1          TBS. EVO (extra virgin olive oil) 2          TBS. butter 6          cherry tomatoes, cut in quarters 1          cup… Read more »

Fruit Cobbler Recipe

Fruit Cobbler Serves 8   8          cups fruit, cleaned, peeled, pitted, etc. ¼         cup all-purpose flour 3/4       cup granulated sugar (depending on the sweetness of the fruit) 1          lemon, grated zest and juiced. 1          cup granulated sugar 1          cup dark brown sugar 2          cups all-purpose flour 1          tsp. ground cinnamon ½         lb. unsalted butter, cool… Read more »

Fleur de Provence, Provencal Vegetables Recipe

From Edible Jersey: “The flower-shaped pinwheel of sliced vegetables, which he serves as a special summer appetizer, is a variation on a dish Laird learned to make as a young chef working in Provence. In his revised version, he shrunk the size of the dish from a single large “flower” to individual florets. And he… Read more »

Roast Chicken, Asparagus Salad, Mixed Berry Cobbler as seen on NBC Today

Follow this Link to see the recipes from Chef James Laird’s Appearance on NBC Today!   More Recipes

Jerusalem Artichoke Soup with Fresh Oysters

  Yield – 4 portions   Ingredients 2 LB Jerusalem artichokes ½      lemon 1 ea.  onion, medium, diced 1 ea.  leek, washed and chopped 4 ea.  garlic, cloves, minced 5 cu  chicken stock 1 ea.  bay leaf 2 ea.  thyme sprigs 4 oz  heavy cream 1 dz. oysters, shucked and dried       Cover… Read more »

The Serenade Guide to Rose Wine

The Serenade Guide to Rose Wines   Every Spring we look forward to the arrival of rose wines. Here’s our quick guide to navigating rose this spring and summer: France Look to the South of France for some of the world’s best rose wines. They are typically a blend of Grenache, Syrah, and Cinsault. Don’t… Read more »