Jumbo Shrimp with Orange Blossom Honey & Lime BBQ sauce,
Cheesey Oak Grove Grits & Mustard Greens
Basil Hayden (80 proof)

Bolton Farm Grilled Chicken
with Sweet Potatoes & Goat Cheese
Jim Beam Devil’s Cut (90 proof)

St. Louis Ribs with Earl’s BBQ sauce
Horseradish-spiked Cole Slaw
None Such Farm Corn on the Cob
Maker’s Mark (94 proof)

Beef Brisket with Vanilla Coffee BBQ sauce
Creamy Potato Salad and Watermelon Salad
Knob Creek Single Barrel Reserve (120 proof)

Tropical Bread Pudding with Hard Sauce
oWowCow Creamery Banana Ice Cream
Booker’s (121+ proof)

Click on the photo to enlarge.

Strawberries, yes, strawberries. While most local strawberries won’t be coming in until later in May, you could say this weekend is the official welcome of the lovely spring fruit. Peddler’s Village will celebrate on Saturday and Sunday with their 41st Annual Strawberry Festival. Earl’s Bucks County will be serving a special Strawberry Arugula Salad and – are you ready? – “Chocolate Covered Strawberry Beer” (Lancaster Brewing Company Strawberry Wheat Beer finished with Rogue Chocolate Stout). Town Crier Bakery has everything from chocolate covered strawberries to strawberry pie to strawberry fritters.

And if you’re about to complain that strawberries aren’t “local” yet, Shady Brook Farm reports that their strawberries will be ready for “pick-your-own” this Monday. For an update on their crops, call 215.968.1670.

To market, to market. The Wrightstown Farmers’ Market opens this Saturday, May 1st with Personal Chef Karen McGinn giving cooking demonstrations on spring vegetables. The New Hope Farmers’ Market starts their season this Thursday, May 6th, with Chef David Zukerman of Earl’s Bucks County providing a cooking demo. And of course the Doylestown Farmers’ Market started a few Saturdays ago. Look for spring greens – spinach, lettuce – and radishes, rhubarb, herbs and bedding plants. Market products also include flowers; pastured beef, chicken and lamb; cheeses and yogurt from pastured animals; pastured eggs; bread and baked goods; preserved products; handmade soaps and lotions; honey, maple syrup and beeswax candles; organic, fair trade, locally roasted coffees; and prepared foods.

Fresh produce for those in need. The Bucks County Foodshed Alliance, who run the Wrightstown Market, is partnering with the Bucks County Housing Group and market shoppers to provide fresh produce to the Housing Group’s food pantry on Durham Rd. in Penndel. They are inviting shoppers to purchase fresh produce items at the market and donate them. The (tax deductible) produce donations will be collected at the Foodshed Alliance table and delivered at the end of the market each Saturday. Volunteers are needed to help with delivery too. See the Foodshed Alliance table at the market for more information.

Bucks County Wine Trail. Not only is this weekend the Bucks County Wine Trail’s Spring Fling - celebrating the first wines of the season – but the Central Bucks Chamber of Commerce is holding its very popular Bucks County Wine Tour on Sunday (Oops. Sorry, it’s sold out). What a great weekend to sample some local wine – sun, warmth, sitting outside sipping wine. Does it get any better?

The Doylestown Food Club is becoming the Doylestown Food Co-Op…and you can be part of the process. The five month old Doylestown Food Club, a collection of 50 households who buy locally produced goods and produce collectively is moving quickly towards a co-op structure. This Sunday, May 2, from 2 – 4 pm, and Thursday, May 27, from 7:30 – 9:30 pm, the Food Club will hold Town Hall meetings to gather input and answer questions about the development of the co-op. If you are at all interested, please come! You can also get on the Food Club/Co-op’s email list to stay in the loop.

For more details, please go to our full calendar, Food Events in Bucks County. Have a lovely weekend!

Friday, April 30th:
Forecast – Sunny, 81°

• Jim Popik @ Pennsylvania Soup & Seafood Company, Doylestown [6 - 9 pm]
• Barbara Trent @ The Centre Bridge Inn, New Hope [7 - 11 pm]
• Kindle Cafe Supper Club @ Rojo’s Roastery, Lambertville [7:30 - 9 pm]
• Simon & Garfunkel Tribute @ New Hope Winery, New Hope [8 - 10:30 pm]
• Dave Marion Duo @ Vader’s Bar & Grill, Southampton [8 - 11 pm]

Saturday, May 1st:
Forecast – Sunny, 88°

• Spring Fling – Bucks County Wine Trail, Various Bucks County Wineries
• Doylestown Farmers’ Market, Doylestown [7 am - 12 pm]
• Wrightstown Farmers’ Market, Wrightstown [9 am - 1 pm]
• Stockton Farmers’ Market, Stockton, NJ [9 am - 3 pm]
• 41st Annual Peddler’s Village Strawberry Festival, Lahaska [10 am - 6 pm]
• Wine Tasting @ Phillips’ Fine Wines, Stockton [12 - 5 pm]
• Beerfest @ McCoole’s, Quakertown [12 - 9 pm]
• Family-Style Roast Beef & Ham Dinner – Trinity UCC, Pleasant Valley [4 - 7 pm]
• Ham Dinner @ Riegelsville Fire Company, Riegelsville [4 - 7 pm]
• Ham Dinner @ First Baptist Church of Lambertville, Lambertville, NJ [4:30 - 7 pm]
• Jazz Night! featuring Eric Mintel Quartet, Michener Art Museum, Doylestown [8 - 11 pm]

Sunday, May 2nd:
Forecast – Sunny, 87°

• Spring Fling – Bucks County Wine Trail, Various Bucks County Wineries
• Breakfast Buffet @ Plumsteadville Fire Co., Plumsteadville [7 am - 12 pm]
• Saucon Valley Farmers’ Market, Hellertown [9 am - 1 pm]
• Stockton Farmers’ Market, Stockton, NJ [10 am - 3 pm]
• 41st Annual Peddler’s Village Strawberry Festival, Lahaska [10 am - 6 pm]
• 2010 Bucks County Wine Tour – Bucks County [12 - 5 pm]
• Doylestown Food Club Town Hall Meeting, Doylestown [2 - 4 pm]

Monday, May 3rd:

• Complimentary Wine Sampling @ Yardley Inn, Yardley [5 - 9 pm]
• Entertain with Ease! @ The Cooking Cottage, Sellersville [6:30 - 8:30 pm]
• Dim Sum and Other Asian Treats @ Carlow Cookery, Doylestown [7 - 9 pm]
• A Tasting Tour of Spain @ Crossing Vineyards, Washington Crossing [7 - 9 pm]
• Soupcon Salon by Kindle Café, Lambertville, NJ [7 - 9:15 pm]

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. Bucks Food Calendar: May 14, 2010
2. Bucks Food Calendar: May 7, 2010
3. Bucks County Farmers’ Markets 2010

These are in alphabetical order with any interesting details I could find.

Have a wonderful holiday!

The Black Bass Hotel is offering a 3-course Easter Sunday Champagne Brunch, served from 10 am to 3 pm, at a prix fixe of $35 per person. The inn is at 3774 River Road in Lumberville. Phone: 215.297.9260

Just added…Bobby Simone’s in Doylestown is serving Easter brunch from 10 am to 1 pm with music. Bobby Simone’s is at 52 E. State St. (down the alleyway). You can reach them at 215.340.1414.

The Brick Hotel at 1 East Washington Ave. in Newtown is putting on both an Easter brunch and dinner. Brunch starts at 9:30 am and goes to 4:30 pm (last seating at 4 pm). Price for adults is $32.95 and for children, $14.95. The a la carte dinner is from 5:30 to 10 pm. See the above links for more menu details and call 215.860.8313 for reservations.

The Brick Tavern in Quakertown is serving Easter dinner from noon to 6 pm. Contact them at 215.529-6488. The tavern is at 2460 Old Bethlehem Pike.

The Buck Hotel is offering an Easter buffet brunch from 10 am to 2 pm. Price for adults is $34.95 (plus tax and gratuity) and $15.95 for children. Easter dinner will be served from 3:30 – 7 pm with a special holiday menu. The Buck is at 1200 Buck Road in Feasterville. You can reach them at 215.396.2002 for reservations.

The Centre Bridge Inn is serving an Easter buffet brunch from 10:30 to 3:30 pm, for $29.95 (Adults) and $19.95 (children). The Inn is located on 2998 River Road (right at the bridge to Stockton, NJ) in New Hope. Call for reservations: 215.862.9139.

The Golden Pheasant Inn in Erwinna is serving a 3-course Easter brunch for $22, as well as dinner from 3 to 8 pm. The Golden Pheasant is on 763 River Rd. Call 610.294.9595 for reservations.

Hamilton’s Grill Room is serving an Easter buffet brunch from noon to 4 pm. Call 609.397.4343 for reservations. Hamilton’s is in Lambertville at 8 Coryell St.

Also, in New Jersey, the Lambertville Station Restaurant is offering an a la carte breakfast menu from 10:30 am to 1 pm. A holiday dinner menu will also be available until 8:30 pm. For reservations, call 609.397.8300. The restaurant is at 11 Bridge Street in Lambertville.

The Logan Inn in New Hope is hosting Easter brunch from 9 am to 1 pm, and dinner from 1 – 8 pm. The inn is at 10 W. Ferry St. Phone: 215.862.2300

Maize Restaurant in Perkasie is offering a 3-course Easter brunch menu, including my favorite, the blue cheese tart. See their facebook page for the full menu. Price: Adults, $30, Kids, $15. Contact them for more details at 215.257.2264. The restaurant is in Olde Towne Perkasie at 519 West Walnut Street and serves locally sourced ingredients in an innovative menu.

Marsha Brown will offer both Easter brunch (11 am – 2 pm) with a $19 prix fixe brunch menu or choices from their lunch menu, and Easter dinner from 2 – 8 pm. Marsha Brown is at 15 South Main Street in New Hope. Reservations: 215.862.7044

Mother’s Wine Bar & Restaurant in New Hope will be serving their a la carte breakfast menu on Easter morning from 10 am – 2 pm, and a $24.95 Easter dinner menu starting at Noon. You can reach them at 215.862.5857. Mother’s is located on 34 North Main St.

At Peddler’s Village in Lahaska, the options are varied. The Cock ‘n Bull is offering a traditional Easter Buffet with additional brunch entrees from 9:30 am – 2:30 pm and additional dinner entrees from 3 -  7 pm. Adults: $28.95 and children: $13.50. At Earl’s Bucks County Executive Chef Chris Tavares has created some slow cooking options for holiday diners. From 11 am -8 pm, Tavares and his staff will be serving the regular menus plus a la carte Easter specials. Meanwhile at Sweet Lorraine’s lots is going on, including an appearance by the Easter Bunny.  Brunch is available from 10 am -4 pm, $29.95 for adults, $26.95 for seniors, $14.95 for children 6-12 and free for children 5 and under. Click on the links above for more information, including phone numbers for reservations.

The Raven in New Hope is serving an Easter ham dinner from 5 to 10 pm for $12 per person, with their full menu also available. Call them at 215.862.2081 to reserve. The Raven is located at 385 West Bridge Street.

The Stockton Inn will offer Easter brunch from 10 am to 3 pm. $32.95 for adults, $15.95 for children 12 & under. (3 & under free). Regular dinner menu with special additions will be available following the brunch from 3 – 9 pm. Reservations for brunch can be made by calling 609.397.1250.

The Temperance House is presenting Easter brunch from 10 am – 2 pm for $26.95 per person (adult) and $13.50 (child) and an Easter dinner menu from 4 – 6 pm. The Temp is at 5 N. State St. in Newtown. Call 215.860.9975 for reservations.

Tuscany at the Towpath House is open for Easter dinner from 2 to 9 pm. Contact them at 215.693.1599 for reservations. The restaurant is at 18 West Mechanic Street in New Hope.

The Vintage Grille is open for Easter, serving their a la carte breakfast menu from 8 am to 2 pm, and an Easter dinner menu from 11 am to 8 pm, featuring Easter favorites such as baked ham, herb crusted lamb chops, and slow roasted prime rib. Contact them at 215.348.4850. The Vintage Grille is at 3617 Ferry Road in Fountainville (just north of Doylestown on Rt. 313).

For you early risers, Vaders Bar & Grill in Southampton is hosting Easter Brunch from 8 am – 2 pm. Dinner will be from 4 – 8 pm. Call 215.953.7575 for more information. Vaders is on 727 Second Street Pike.

The Washington House is seating for a 3-course prix fixe dinner from 12 noon to 7 pm. Prices: $27.95 (adult) and $7.95 (child). A la carte menu also available. You can find them at 136 N. Main Street in Sellersville. Phone: 215.257.3000

The Yardley Inn Restaurant and Bar will be serving Easter dinner from 1 – 7:30 pm with a special holiday menu. Entrees range in price from $15 to $38. You can find the Yardley Inn at the corner of Afton Ave. and River Rd. in Yardley. For reservations, call: 215.493.3800.

PLEASE let me know if I’ve missed some good restaurants (I’ve got a cold, and I’m dragging a bit). I’ll be happy to add them to the post. Updated 4/1/10.

Look for Bucks County Taste on Facebook and Twitter!

Related posts:

1. Going out for Thanksgiving
2. Getting local food on the local table
3. Mad about shad – or not – it’s still a fun festival

Everyone has their standard Thanksgiving dishes – some you like, some you don’t. I thought I’d share some recipes, in case you are looking for new ideas. I asked local chefs and food experts to donate recipes and I threw in a few of mine. Maybe you can find a new family favorite here. Most are using seasonal ingredients, with a couple of exceptions. Hope you’ll forgive me. The recipes are all listed below. Tomorrow or Wednesday I’ll post wine suggestions for Thanksgiving, along with local wine choices.

For hors d’œuvres, try the Roasted Beet Pesto with Parmesan. This gem came from Chef Karen McGinn. She serves it with a dab of goat cheese on top, which I got from Flint Hill Farm in Coopersburg.

For dinner, here’s a selection of side dishes that really takes advantage of seasonal produce.  The Squash, Corn and Coconut Soup has become an instant favorite among our family and friends. Betty Cichy, food writer for the Bucks County Courier Times and Intelligencer highly recommends the Brussels Sprouts Braised in Cream. Macque Choux was another recent find of mine, and is a spicy, welcome change to the Thanksgiving menu. Chef Linda Jacobs of Soup to Nut Caterers in Washington Crossing offers her Roasted Acorn Squash with Apples for a tasty side dish. For stuffing that is “not-your-mother’s-stuffing,” try this Apple Cranberry Sage Dressing from Chef David Zukerman of Earl’s Bucks County in Lahaska. And finally, the Cranberry Port Gelee from Melissa Hamilton and Christopher Hirsheimer’s second volume of Canal House Cooking will have everyone ooh-ing and ah-ing.

You’re on your own for the turkey recipes.

Roasted Beet Pesto with Parmesan
From Chef Karen McGinn, Heaven On A Plate

INGREDIENTS
2 medium beets, roasted
1/2 cup pine nuts, toasted and cooled
Sea salt
Freshly ground black pepper
1/4 cup extra virgin olive oil, plus 1 Tbsp
2 cloves garlic, peeled
1/4 cup Parmesan cheese, grated
Goat cheese

HOW TO

1. Preheat the oven to 400°F. Scrub and wash beets. Place each on a piece of aluminum foil, drizzled with olive oil and seasoned with salt and pepper. Wrap tightly in foil. Cook for 45 minutes or until easily pierced with a knife. Let beets cool.
2. Gently rub the skin from the beets and discard.
3. Put the beets in a food processor with the garlic and pine nuts. Puree the mixture until smooth. Add the parmesan and puree again. Slowly add the olive oil, still pureeing. Add additional salt if needed.
4. Serve with garlic crostini or toasted pita chips, with a dab of goat cheese on top. Can be prepared 3 days in advance.

Squash, Corn & Coconut Soup
Adapted from epicurious.com, via Chef Karen McGinn, Heaven On A Plate
Serves 8

INGREDIENTS
For soup:
2 Tbsp olive oil
2 Tbsp butter
1 medium onion, coarsely chopped
1/4 cup plus 2 Tbsp finely chopped fresh cilantro
2 garlic cloves, coarsely chopped
1 (2 1/2-pound) butternut squash
4 cups chicken or vegetable stock
1 1/4 cups well-stirred canned unsweetened coconut milk (10 oz.)
2 cups corn kernels (16 oz.)
Sea salt
Pinch of nutmeg
Pinch of curry
1/4 tsp cayenne
1/4 cup heavy cream

For corn relish:
4 1/2 tsp fresh lime juice
Sea salt
Pinch of sugar
2 Tbsp olive oil
2 cups corn kernels (16 oz.)
2 Tbsp coarsely chopped fresh cilantro
1 Tbsp finely chopped shallot

HOW TO
Make soup:

1. Preheat oven to 350°F. Place the halved squash on a large rimmed baking sheet and 1/2 cup of water to the sheet. Bake for 45-60 minutes, or until tender. Let cool. Remove seeds and pulp, and cut into 1 inch pieces. Set aside.
2. In a large 4- to 5-quart heavy pot, heat the olive oil and butter over medium heat. Sauté the onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in stock, coconut milk, corn, salt, nutmeg, curry and cayenne. Simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
3. Using a stick (immersion) blender, puree to your preferred consistency. Swirl in heavy cream and extra chopped cilantro. Season to taste with salt and pepper.
   NOTE: I skipped the corn relish below for our Thanksgiving meal, and just sprinkled some chopped cilantro over each bowl before serving.

Prepare corn relish while soup simmers:

1. Whisk together lime juice, salt, and sugar in a bowl, then slowly add oil and whisk until combined.
2. If using fresh corn, cook kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
3. If using canned corn, just add to dressing along with cilantro and shallot and toss well to coat.

Finish soup:
Divide soup among bowls and gently stir 1/4 cup corn relish into each.

Cooks’ notes:

• Soup (without corn relish) can be made 2 days ahead and chilled, covered. Reheat before serving.
• Corn relish can be made 1 hour ahead and kept, covered, at room temperature.

Brussels Sprouts Braised in Cream
From Betty Cichy, Bucks County Courier Times/Intelligencer
Originally from Cooks Illustrated, November 1995

From Betty: “I love Brussels sprouts, but I’d given up making them for the holidays because so many people won’t eat them. But last Thanksgiving I decided to try again. Even some guests who made funny looks when they saw me preparing the Brussels sprouts told me after dinner they loved them. The cream accentuates the sweetness of the sprouts and masks the cabbage flavor. If possible, use cream that hasn’t been ultra-pasteurized – Tanner Brothers Dairy in Richboro has it, and I’m sure some other local dairies do, too.”

INGREDIENTS
1 pound Brussels sprouts, small, firm, bright green
1 cup heavy cream
½ tsp table salt
Pinch fresh ground nutmeg
Ground black pepper
 
HOW TO

1. Rinse the Brussels sprouts, trim the stem end and remove any discolored leaves. If the sprouts are more than about 1½ inches in diameter, cut them in half through the stem end.
2. Bring sprouts, cream, and salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a Brussels sprout center meets no resistance, 10 to 12 minutes. Season with nutmeg and pepper and serve.

Macque Choux (pronounced Mach Shoo)
Adapted from RealCajunRecipes.com

I made this for the first time for a potluck in September and, wow, is it wonderful. The best I can describe it is a Cajun version of creamed corn – but that’s not really fair. It is so beyond creamed corn.

Makes 6 servings

INGREDIENTS
1 stick butter
4 cups fresh cut corn (32 oz.)
1 can Ro-tel brand tomatoes
1 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1 – 2 cloves garlic, finely chopped
1 tsp Tabasco sauce
1/2 tsp Chipotle pepper
1 Tbsp sugar (less if the corn is sweet)
1 1/2 tsp salt (or less, to taste)
1 1/2 cups heavy cream
3 scallions, chopped
Parsley, chopped, to taste
NOTE: You could substitute the Ro-tel tomatoes with whole or diced tomatoes but add additional pepper and Tabasco.

HOW TO

1. Melt butter in a heavy 4-quart sauce pan over medium heat. Add the corn and cook for 5 minutes.
   Slowly add the Ro-tel tomatoes, onions, and bell peppers. Turn heat up a little more and stir well.
   Add the garlic, Tabasco, chipotle pepper, sugar and salt.
2. When corn seems to be cooked (approx. 25 minutes), add the heavy cream. Cook a little longer (10-15 minutes) then add the scallions and parsley. Let set a few minutes before serving.

Roasted Acorn Squash with Apples
From Chef Linda Jacobs, Soup to Nuts Caterers
 
INGREDIENTS
3 or 4 acorn squash (depending on size)
1 or 2 apples, sliced thin (coring and peeling is optional)
1 Tbsp cinnamon
2 Tbsp brown sugar
Salt and pepper to taste
4 Tbsp butter
 
HOW TO

1. Preheat oven to 350°F. 
2. Cut squash in half and take out the seeds. Thin-slice apples. Toss cinnamon and brown sugar with apples. Place apple mixture in center hole of squash. Top with butter.
3. Place on sheet pan and bake in oven for 45 – 60 minutes or until the squash is soft to the prick of knife (like potatoes).

Suggestion: Save the seeds and cook them at about 275°F or 300°F until dry.  Eat as nutritious snack.

Apple Cranberry Sage Dressing  
From Chef David Zukerman, Earl’s Bucks County

INGREDIENTS
1 loaf French Bread, day-old, cubed
9 oz. Chicken stock
6 eggs, beaten
1/2 cup whole milk
2 medium Spanish onions, peeled and diced
2 stalks celery, diced
4 oz. unsalted butter, cubed
4 Granny Smith apples, peeled, cored and medium diced
9 oz. dried cranberries, chopped
2 oz. fresh sage
Freshly ground salt
Freshly ground black pepper

HOW TO

1. Soak bread in the chicken stock, egg and milk until absorbed.
2. Sauté onions in the butter until translucent. Add the apples and celery and continue cooking until the apples begin to soften (7 to 8 minutes). Remove from the heat and cool.
3. Combine the onion, celery and apple mixture with the soaked bread. Fold in the herbs, dried cranberries and seasoning.
4. Place dressing in baking pan and bake for 40 minutes at 375°F. Check for doneness.

Cranberry Port Gelée
From Canal House Cooking: Volume 2 by Melissa Hamilton and Christopher Hirsheimer

Makes about 2 cups

Use a good port or red wine or even a Madeira if that’s what you have on hand. Cranberries have so much natural pectin that this sauce will set up even if you don’t refrigerate it.

INGREDIENTS
1 cup port
1 cup sugar
1 Tbsp juniper berries
10 black peppercorns
4 cups or 1 bag fresh cranberries
 
HOW TO

1. Put the port, sugar, juniper berries and peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more.
2. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Transfer to a pretty serving bowl. Cover and refrigerate.

Related posts:

1. A few of my favorite things
2. Heaven on a Soup Plate
3. Canal House Cooking