While it is always better to give than receive, we are grateful for the recipes we received from the kitchens of Cornerstone Caterers, Crisfield’s Market,
June & Ho, Patisserie Salzburg, and Rye Country Store.
While it is always better to give than receive, we are grateful for the recipes we received from the kitchens of Cornerstone Caterers, Crisfield’s Market, June & Ho, Patisserie Salzburg, and Rye Country Store. These five businesses have provided main dishes, sides, and desserts for generations of Rye families.
Here’s to a fine feast!
Rye Country Store Lobster Bisque
Ingredients 1 Vidalia onion, chopped fine Instructions Make a roux with butter and flour, and add to pot, stirring constantly. Bring to boil. Add cooked lobster meat. Puree in food processor. Put through fine strainer or sieve. Return mixture to put over low heat. Add sherry, heavy cream, and chopped lobster meat. Enjoy! |
Cornerstone’s Green Beans with Caramelized PecansServes 10
½ cup pecan halves and pieces Instructions Heat oven to 350 degrees. Spread pecans on sheet pan and lightly toast on middle rack in oven for 6-8 minutes. |
Ingredients
Crisfield’s Standing Rib Roast
Follow this recipe for guaranteed perfection, say John and Jackie Johnston.
Preheat oven to 325 degrees. Place the meat, fat side up, in a shallow open pan. Roast for 15 minutes per pound, or until a thermometer reads 120-140 degrees based on your preference.
After removing the roast from the oven, let it cool for about 30 minutes. |
Patisserie Salzburg’s Swiss Leckerlie
Ingredients 1 lb. pound good quality honey
Instructions Form a dough in a KitchenAid mixer. Add Kirschwasser to the warm dough. Roll the dough a quarter-inch thick out. Use any cookie cutter you like. Bake the cookies at 400 F. for 10–12 minutes. Glaze baked cookies with a sugar syrup. Side note: Sugar syrup is made out of equal parts sugar and water and brought to a boil until the sugar is completely dissolved. |
Cornerstone’s Roasted Beet and Onions
Ingredients 20 baby beets, cleaned Dressing
Instructions Preheat oven to 375 degrees. Place whole beets on a foil- lined sheet pan, roast until tender (about 1 hour). Peel beets, quarter, and set aside. At the same time, put onions and seasoning on separate sheet pan and roast until golden brown, turning one time. Place onions around serving dish with beets in the center, drizzle with dressing. Serve hot or at room temperature. |
June & Ho Pecan Pie
|
Ingredients 10” Pie Shell |
Filling 1/2 c. brown sugar 1/3 c. white sugar 4 oz. unsalted butter, melted 3 eggs 3 T. corn syrup 6 T. heavy cream 1 tsp. vanilla extract 2 c. pecans, chopped |
Instructions
Pie Crust
In a medium bowl, whisk together the flour and salt. Using your fingers, work the butter into the dry ingredients until it resembles a “sandy” texture. (If the mixture gets too warm, throw it back into the fridge to let it cool/harden for about 10 minutes before rolling out.) Sprinkle in the water. Don’t mix too much after adding the water or the crust will be glutinous, not flaky. (You can also make the dough in a food processor.)
Form the dough into a disc, wrap in plastic wrap, refrigerate until fully chilled (at least 1 hour).
On a lightly floured surface, roll out the dough into a large, even circle until about 1/8-inch thick. Gently transfer dough to a 10” pie pan and place into mold. Leave about 1 inch hanging over the edge. Pinch in the extra hanging dough to form a thick edge of crust that is even to the edge of the pie pan. Pinch or flute the edge as desired.
Freeze the pie shell for at least 30 minutes. The colder the butter is in the dough, the flakier the crust will turn out.
Filling
Preheat oven to 375 degrees.
In a small bowl, use a wooden spoon and vigorously mix together brown sugar, white sugar, melted butter, eggs, corn syrup, heavy cream, and vanilla extract. Mix in pecans.
Take crust out of freezer and fill with mixture. Place pie on a baking sheet – to avoid a messy oven in case it bubbles over. Bake for 20 minutes. Rotate, then reduce temperature to 350 and bake for another 15-20 minutes.