by Cate Bogue | May 1, 2018
PEACH AND BLUEBERRY TRIFLE (Adapted from Epicurious) 1 regular sized angel food cake, torn into 1 inch pieces (from any grocery store’s bakery) 8 firm, ripe peaches, peeled and sliced 1/2 cup peach preserves 1 (16-oz.) package fresh blueberries, divided 2 to 3...
by Cate Bogue | May 1, 2018
MY SALAD This recipe is my “go to” salad! Bag of mixed greens Dried Cranberries Crumbled good blue cheese Dressing: 4 TBSP good extra virgin olive oil 2 TBSP good balsamic vinaigrette 1 tsp Dijon mustard Salt and pepper to taste Whisk together, and right...
by Cate Bogue | May 1, 2018
TWICE BAKED SWEET POTATOES WITH GRUYERE AND ROSEMARY 4 large sweet potatoes 2 TBSP fresh rosemary, chopped 1 tsp butter, melted 4 TBSP Gruyere cheese, grated 4 TBSP light brown sugar Salt and pepper to taste Topping 2 TBSP butter, melted 2 dashes worchestershire sauce...
by Cate Bogue | May 1, 2018
GRILLED PROSCIUTTO WRAPPED ASPARAGUS 2-3 bunches fresh asparagus 3-4 packages thinly sliced prosciutto Extra virgin olive oil salt and pepper Wash and trim an inch off the bottom of the asparagus. Blot off, and place in a glass baking dish. Drizzle with olive oil,...
by Cate Bogue | May 1, 2018
CORN PUDDING This dish is always a hit, and I’ve lightened it up a bit by using 1/2 cup of cream and 1 1/2 cups milk instead of all cream. It’s just as good. Of course there is that butter…but it’s worth it! 1/4 cup sugar 3 TBSP flour 2 tsp...
