New England Lobster Roll

Yield: 10 Portions Making a great lobster roll is about balance of flavor, texture, and temperature. Our dressing is made with crème fraîche, flavored with tarragon and lemon, which gives the lobster salad a lighter flavor than the traditional mayonnaise dressing. Then we take a split-top hot dog roll, enriched with egg and butter, that

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Tomato-Cucumber Salad

Yield: 10 Portions Making a great lobster roll is about balance of flavor, texture, and temperature. Our dressing is made with crème fraîche, flavored with tarragon and lemon, which gives the lobster salad a lighter flavor than the traditional mayonnaise dressing. Then we take a split-top hot dog roll, enriched with egg and butter, that

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A Different Daquiri

Makes 8 Drinks Nothing says warm weather like a daquiri – a balanced drink with plenty of acidity and fresh fruit. This one, a little different, brings in mellow flavors from the Lillet and Sake to add complexity to the rum as well as kiwi for a twist. It’s a little more labor intensive than

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Charred Sage Paloma

Makes 8 Drinks A Paloma is a traditional drink with tequila and grapefruit soda. Here we make it a little more savory with fresh grapefruit juice and sage from our garden. It’s aromatic and refreshing, with a clean aftertaste to get your palate ready for a summer meal. You’ll want to make the simple syrup

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Lobster Corn Gumbo

Ingredients: 1 gallon lobster stock (chicken stock or fish broth may be substituted) 2 cups corn, cut off the cob 1 pound lobster meat, roughly chopped 1 pound chouriço 8 ounces unsalted butter 2 cups yellow onion, diced 2 cups celery, diced 2 cups red bell peppers, diced 4 garlic cloves, minced 8 ounces AP

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Seafood Salad

Serves 4-6 Ingredients: For the salad: 1 pound calamari tubes 8 ounces smoked mussels (can be found online, I prefer the ducktrap brand) 1 pound 71-90 count shrimp, cooked, shell and tail removed 2 red bell peppers For the vinaigrette: ½ cup red wine vinegar 1 ½ cups, please 2 teaspoons canola oil 1 head

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Recipes

Fresh and classic are the themes for this month’s recipes, brought to you courtesy of Chef Lou. New England is known, for its bounty of lobster off our coastline and therefore it seems fitting to share Castle Hill’s signature lobster roll recipe. And, with outdoor farmers’ markets about to be in full swing, our tomato-cucumber

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Irish Soda Bread

Ingredients: 2 cups all purpose flour 5 tablespoons sugar, divided 1 1/2 teaspoons baking powder 2 teaspoon salt 3/4 teaspoon baking soda 3 tablespoons butter, chilled, cut into cubes 1 cup buttermilk 1/2 cup raisins Procedure: Preheat the oven to 375°F. Spray an 8-inch cake pan with nonstick spray. Mix the flour, baking powder, salt,

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Plain Scone Base

Yield: 12 Scones Ingredients: 4 oz., cut in ¼” cubes unsalted butter, cold                                                       1 cup + ½ cup heavy cream                                                                            1 tbsp. baking powder                                                                                     3 ½ cups all purpose flour 1 tsp. kosher salt ½ cup granulated sugar ½ cup crème fraiche sugar in the raw, for dusting Procedure: Preheat oven to 350f and set

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Speculoos Cookies

Yield: 12-24 Cookies Ingredients: 6 oz. unsalted butter, soft  1 ¼ cups brown sugar  1 tsp. kosher salt  1 cup almond flour  3 ¼ cups all purpose flour  1 tsp. ground cinnamon  1 tbsp. baking soda  ¼ cup + 1 tbsp. whole milk  Powdered sugar for dusting Procedure: In a stand mixer fitted with the

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