At the Holiday Table

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.

Published December 6, 2014 5:00 AM
5 min read


beef-thWhile 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



1 Vidalia onion, chopped fine
3 carrots, chopped fine
1 stick sweet butter
1 t. thyme
1/4 t. cayenne
1 t. tarragon
1 t. salt
1/2 t. white pepper
8 c. well-strained seafood stock
(made from boiling lobster and
shrimp shells, onions, carrot, and celery)
6 T. butter
6 T. flour
1 lb. cooked lobster
1 c. lobster meat, cooked and chopped
1 c. sweet sherry
2 c. heavy cream

Melt butter in a large soup pot. Add onion and carrots. Cover and cook over very low flame, until very soft.
Mix in thyme, cayenne, tarragon, salt and pepper, and seafood stock. Bring to boil.

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.


Cornerstone’s Green Beans with Caramelized Pecans

Serves 10


½ cup pecan halves and pieces
2.5 pounds green beans
5 T. unsalted butter


Heat oven to 350 degrees. Spread pecans on sheet pan and lightly toast on middle rack in oven for 6-8 minutes.
Blanch green beans, run under cold water, drain and set aside. Heat butter in a sauté pan on moderate-high heat, when foam subsides add shallots and cook until pale golden, 2-3 minutes. Reduce heat to medium and stir in sugar until almost dissolved. Add pecans, stirring 1 minute. Add green beans, salt and pepper, and sauté until heated through, 2-4 minutes.


Crisfield’s Standing Rib Roast

Standing Rib Roast is the traditional beef dish for Christmas, and a simple and easy crowd-pleaser. Crisfield’s offers standing rib in prime beef (the most marbled), organic beef (Painted Hills Farm), aged beef, and NY-grown grass fed. They are available from 2 to 7 ribs, with each rib serving about two people.

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.
Slice with the bone and serve.

Patisserie Salzburg’s Swiss Leckerlie



1 lb. pound good quality honey
1 lb. sugar
2 lbs. flour
1 tsp. cinnamon
Peel of 6 lemons
100 ml Kirschwasser


Cook the honey and sugar to a temperature of 140 to 150 F. Mix in flour, cinnamon, and lemon peel.

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



20 baby beets, cleaned
5 small onions,
cut into wedges
Olive oil
Fresh oregano
Salt & pepper

½ c. balsamic vinegar
¼ c. maple syrup
2 t. Dijon mustard
1 c. olive oil
Salt & pepper



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




10” Pie Shell
1 c. all-purpose flour
Pinch of salt
3 oz. unsalted butter
2 T. cold water

1/2 c. brown sugar
1/3 c. white sugar
4 oz. unsalted butter,
3 eggs
3 T. corn syrup
6 T. heavy cream
1 tsp. vanilla extract
2 c. pecans, chopped






















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.


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.



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