John's posts

Prosecco

This is a light sparkling italian wine wine made from the Prosecco grape in the Conegliano/Valdobbiadene region. Prosecco is made using the Charmat method rather than the Champagne method (méthode … [more]

Pumpkin Nut Bread

This recipe makes a moist loaf reminiscent of banana bread. But this bread has a warm mixture of pumpkin, spices, brown sugar, and molasses. [more]

Fluffy Duck

I have had some request for this cocktail. Granted, the name probably could use some re-vamping but your not going to forget this one. After you taste this cocktail, you’ll be plucking these drinks … [more]

Chesapeake Crab Fritters

These little fritters pack the taste of the Chesapeake Bay region into tasty little morsels. This recipe makes about 8 servings. [more]

Sweet Potato Leaves with Thai Green Curry Paste

I belong to a CSA (Consumer Supported Agriculture) farm and we just received fresh sweet potato leaves. I caught an email asking what to do with them. Here is my suggestion. [more]

Red Miso Ginger Glazed Salmon

The Japanese ingredients add flair to this recipe. It is a natural for fresh salmon. [more]

Chipolte Honey-Lime Butter

This has to be one of my all time favorites for slathering on fresh corn. [more]

Cheese Fondue

Nothing like a bunch of people jockeying around a pot of molten cheese brandishing sharp implements impaled with food to get conversations and laughter started. [more]

French Blue Cheese Galette

This is one of my favorites to serve with wine and fruit. It’s a nice change from just a regular cheese plate. [more]

Chocolate mousse

Truly one of my all time favorites, this dessert is all about lots of air and bowls. Even the French word mousse means “lather” or “foam”. Properly made, it is light, airy and dissolves into … [more]


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stories recipes recommendations people reference forums create account settings invite a friend	John's posts Prosecco This is a light sparkling italian wine wine made from the Prosecco grape in the Conegliano/Valdobbiadene region. Prosecco is made using the Charmat method rather than the Champagne method (méthode … [more] Pumpkin Nut Bread This recipe makes a moist loaf reminiscent of banana bread. But this bread has a warm mixture of pumpkin, spices, brown sugar, and molasses. [more] Fluffy Duck I have had some request for this cocktail. Granted, the name probably could use some re-vamping but your not going to forget this one. After you taste this cocktail, you’ll be plucking these drinks … [more] Chesapeake Crab Fritters These little fritters pack the taste of the Chesapeake Bay region into tasty little morsels. This recipe makes about 8 servings. [more] Sweet Potato Leaves with Thai Green Curry Paste I belong to a CSA (Consumer Supported Agriculture) farm and we just received fresh sweet potato leaves. I caught an email asking what to do with them. Here is my suggestion. [more] Red Miso Ginger Glazed Salmon The Japanese ingredients add flair to this recipe. It is a natural for fresh salmon. [more] Chipolte Honey-Lime Butter This has to be one of my all time favorites for slathering on fresh corn. [more] Cheese Fondue Nothing like a bunch of people jockeying around a pot of molten cheese brandishing sharp implements impaled with food to get conversations and laughter started. [more] French Blue Cheese Galette This is one of my favorites to serve with wine and fruit. It’s a nice change from just a regular cheese plate. [more] Chocolate mousse Truly one of my all time favorites, this dessert is all about lots of air and bowls. Even the French word mousse means “lather” or “foam”. Properly made, it is light, airy and dissolves into … [more] 1 2 345 6 7…	John S Gwynn Oak, Maryland 21207 United States my page
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John's posts

John S