Tag Archives: food

{Recipe} Skillet Sour Cherry Cobbler

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Skillet Sour Cherry Cobbler | www.puresuresugar.net

Sometimes I just feel so blessed to live where we live! Sure, once in a while I get homesick and think about moving back to Massachusetts, or feel like exploring a completely new area of the country. But by and large, my adopted home of the Hudson Valley suits me very well. One of the things I like best is all the pick-your-own farms. A favorite is Fraleigh’s Rose Hill Farm just a few minutes away in Red Hook. Yesterday we took advantage of some free time to head over and pick a real summertime treat: sour cherries.

Sour Cherries | www.puresugar.net

Contrary to the name, I don’t find sour cherries to really be all that sour. But certainly they are not as cloying as the sweet cherries. They are also infinitely easier to pit, which makes them my preferred cherry for baking, jam, canning, and so forth. The kids were begging me to bake a cherry pie, but I didn’t have all the ingredients for the crust so we went with a cobbler instead.

I was very excited to use my Lodge cast iron skillet for something besides steak!

Skillet Sour Cherry Cobbler | www.puresuresugar.net

Skillet Sour Cherry Cobbler
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Filling
  1. 4 cups pitted sour cherries
  2. 2 Tbsp. cornstarch
  3. 1/2 cup sugar
  4. 2 Tbsp. lemon juice
  5. 1/2 tsp. vanilla extract
Biscuits
  1. 1 cup unbleached flour
  2. 1 tsp. baking powder
  3. 1/2 tsp. salt
  4. 2 Tbsp. sugar
  5. 1/2 tsp. cinnamon
  6. 6 Tbsp. cold butter, cut into pieces
  7. 1/4 c. boiling water
Instructions
  1. Preheat the oven to 350 degrees. Combine cherries, cornstarch, 2/3 cup sugar, lemon juice and vanilla in a bowl. Set aside and let everything come together.
  2. Combine the dry ingredients in a second bowl, adding the butter pieces last. Using a pastry tool or a fork, cut in the butter until the mixture becomes crumbly In another bowl, combine the dry ingredients, cutting in the butter until crumbly. Carefully add the boiling water, a little bit at a time, and stir until the mixture forms a soft dough.
  3. Add the cherry mixture to a cold cast iron skillet and gently bring to a boil. Turn off the heat and drop spoonfuls of the biscuit mixture on top of the cherries. If desired, sprinkle extra sugar on top of the biscuits. Bake for 45 minutes until the biscuits turn golden.
Notes
  1. * You can probably use regular old AP flour -- I just prefer the unbleached flour and that's what I had.
  2. * You are probably supposed to use unsalted butter for this. I didn't have it and used regular butter. Tasted a-okay to me!
Pure Sugar https://www.puresugar.net/
 All three kids oohed and ahhed as I took this delicious dish out of the oven. And Mean Mommy made everyone wait until supper was finished (and vegetables had all been eaten) before anyone could have a taste. But it was worth it!  Everyone savored this yummy dessert. It might have been better if I’d had whipped cream or vanilla ice cream, but I didn’t hear any complaints so I’m not sure anyone even noticed.

Skillet Sour Cherry Cobbler | www.puresuresugar.net

Can It, Bake It, Grow It, Swap It!!!

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Clinton Community Library Food Swap

Last week when I was talking about my carrot cake jam, I mentioned that I was making it for a food swap our library was hosting. I knew that there would be some tasty treats there (we have a large population of excellent cooks in our community), and the results did not disappoint!

So… what is a food swap and how does it work? Well, basically you bake, can, grow, forage, or otherwise bring something to the proverbial (and literal) table. You taste. You talk. You trade. It was so fun, and a great way to engage with our neighbors! We had many curious patrons who expressed interest in participating in our next go-around. And I hope they do! What a fun way to try new things.

Here’s what we had today…

Cookies:::
Clinton Community Library Food Swap

Ginger-chocolate mini scones:::
Clinton Community Library Food Swap

(My) carrot cake jam:::
Clinton Community Library Food Swap

Granola:::
Clinton Community Library Food Swap

Fresh honey nut butter:::
Clinton Community Library Food Swap

Local eggs from happy chickens:::
Clinton Community Library Food Swap

Sriracha (better than anything with a rooster on it — trust me!):::
Clinton Community Library Food Swap

Handcrafted vanilla extract:::
Clinton Community Library Food Swap

Spicy Guinness Mustard:::
Clinton Community Library Food Swap

We shall eat well, indeed! I feel a little bit spoiled, and a lot bit lucky to be part of this.

I am already thinking ahead and deciding what to make for our next one. Perhaps some fermented sauerkraut or spicy pickled vegetables? I definitely think it will be something fresh and vinegary. But homemade hot fudge could be fun too… So many delicious possibilities!

{Recipe} Masala Chili

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I don’t even know how I came up with this recipe. I guess I was thinking of both my favorite chicken curry recipe, but also Indian-spiced chicken meatballs and somehow this happened. And I’m glad it did because it was easy and delicious. And quick. And perfect for this rainy day. Basically, I just started throwing things into a pot and tasting and at some point I decided “OK, this is actually good!”

Although we really enjoyed this recipe as written here, I feel like it’s missing something. Maybe some spinach? Maybe coconut milk instead of the yogurt? I don’t know… But it’s a starting point and I hope you play around with it. Let me know what adjustments you make and how you improve upon it!

Masala Chili
An Indian-spiced take on traditional chili.
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Ingredients
2 Tbsp. coconut oil or ghee
1 tsp. cumin seeds
1/2 c. diced onion
2 cloves of garlic, diced
1-2 chile peppers, diced (I used jalapenos because that’s what I had)
1-inch chunk of fresh ginger, shredded on a microplane
1 Tbsp. coriander
1/4 tsp. tumeric
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 Tbsp. curry powder
1/2 tsp. salt
1 lb. ground chicken
1 15-oz. can of chick peas, drained and rinsed
1.5 c. tomato sauce
1/2 c. water
1 5 oz. container of plain yogurt
Cilantro (for garnish)
Instructions
In a stock pot, melt the coconut butter or ghee and add the cumin seeds. When they start sizzling, add the onions, garlic, ginger, and peppers. Cook until soft and then add the coriander, tumeric, cumin, chili powder, curry powder, and salt.
Add ground chicken and cook through. Add chick peas, tomato sauce, and water. Simmer for 15-20 minutes until flavors have all combined.
Remove from heat. Stir in yogurt. Adjust seasonings if necessary. Serve with rice or naan. Garnish with fresh cilantro.
Notes
A side salad of freshly sliced cucumbers and onions with a squeeze of fresh lemon juice is an excellent accompaniment to this dish.

 

Linking up with: Cooking Thursday
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{Recipe} Carrot Cake Jam

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Carrot Cake Jam

Have you guys heard about food swaps? Apparently they’re the cool new thing. People all over the country are whipping up delicious things in their kitchens (or growing them in their backyards) and then swapping for other tasty goods with like-minded individuals. So when our library director put a food swap on our calendar, I was really excited to participate! The only thing: I wanted to bring something a little bit different.

A few years ago I nabbed a Better Homes & Garden canning magazine. It had a recipe for carrot cake jam that I fully intended to make and enter in the Dutchess County Fair. I don’t know what happened, but I never got around to it. Until yesterday.

Now, before I share this recipe, be warned: there is a ton of sugar in it. But it’s jam. And that’s the way it goes. I did use no-sugar pectin so in theory I could have reduced how much I used, but I didn’t.

OK. So, the first thing you need to do is start your water bath and sterilize your canning jars, new lids, and bands.

Next, combine 1 peeled diced pear (I used my food processor to make the pieces really tiny and save time), 2 cups of shredded carrots, a 16 oz. can of crushed pineapple in 100% juice (NOT heavy syrup), lemon juice (when canning, use bottled because it has a consistent pH), cinnamon, and nutmeg in a pot and bring to a boil. Cover and simmer for 20 minutes, stirring often.

Carrot Cake Jam

Then, take the pot off the heat and sprinkle your pectin over the mixture. Stir it in.

Carrot Cake Jam

Now add your sugar. Just look the other way and dump in 4 cups of white granulated sugar and 2 cups of brown sugar. (Remember, you’re not eating massive amounts of this! Although then again… you might want to.) Stir it all up again.

Carrot Cake Jam

And like magic… you have jam!

Carrot Cake Jam

Bring it back up to a rolling boil and stir constantly for one minute while it’s boiling. Next, take it off the heat and add 1 Tsp. vanilla and (optional) 1/4 c. flaked coconut or raising. Because I am a wild woman, I added both.

Then ladle the jam into your sterilized jars, add the lid, snug on the band, and process for 10 minutes in a water bath canner.

IMPORTANT: Remember that processing time starts when the water returns to a big, angry boil. It does not start when you just put the jars into the pot.

I like to slather some cream cheese on (preferably homemade) bread and top it with the jam. I think it would also benefit from a sprinkling of walnuts.

This jam has been taste-tested and approved by my two boys, ages 7 and 10, so you know it’s good!

 

Carrot Cake Jam
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Ingredients
  1. 2 c. shredded carrots (about 4 medium)
  2. 1 medium pear, finely chopped
  3. 1 15-oz. can of crushed pineapple packed in 100% juice
  4. 2 Tbsp. lemon juice
  5. 1 tsp. ground cinnamon
  6. 1/2 tsp. ground nutmeg
  7. 1 1 .75-oz package of pectin
  8. 4 c. granulated sugar
  9. 2 c. packed brown sugar
  10. 1 tsp. vanilla
  11. 1/4 c. flaked coconut or raisins (optional)
Instructions
  1. Combine carrots, pears, pineapple, lemon juice, cinnamon, and nutmeg is a large pot and bring to a boil, stirring constantly. Reduce heat, cover, and allow the mixture to simmer for 20 minutes, giving it a stir often.
  2. Remove the pot from the heat and sprinkle the mixture with pectin. Stir until it dissolves.
  3. Bring the mixture back to a boil, stirring constantly. Add the granulated sugar and brown sugar. Return to a rolling boil. Boil the mixture for 1 minute while constantly stirring. Remove from heat and skim off any foam with a metal spoon. Add vanilla and coconut/raisins.
  4. Ladle the jam into hot, sterilized jars leaving 1/4″ headspace. Wipe the rims and adjust the lids. Process in a boiling water bath for 10 minutes. Carefully remove the jars from the pot and allow to cool.
Notes
  1. Don’t forget to check the seals later on — you don’t want to store anything that hasn’t been properly processed!
Adapted from Adapted from Better Homes & Gardens Canning magazine, Summer 2011
Adapted from Adapted from Better Homes & Gardens Canning magazine, Summer 2011
Pure Sugar https://www.puresugar.net/

 

 

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Green Giant Has a Surprise: New Veggie Chips!

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{Sponsored Post}

Although I am not a big snacker, I do enjoy having a side of something crunchy with a bowl of soup or with a sandwich at lunchtime. Of course, most chips aren’t super healthy. But imagine if there was a tasty chip made from whole grains and veggies! Well, Green Giant has a big surprise for you: its brand-new Veggie Chips.

That’s right, we all know Green Giant for canned and frozen vegetables. Well, now they have a delicious new way to sneak more veggies into our diets. Thanks to a Green Giant rep sending us some free bags, I was able to sample two varieties: Roasted Veggie Tortilla Chips and Multigrain Sweet Potato Chips.

green giant veggie chips

The tortilla chips were hands-down, the family favorite. They were full of flavor and delicious! The sweet potato chips were very yummy too, but a little more subdued. They were the perfect accompaniment to my sandwich.

green giant veggie chips

 

Here are some fun facts about the new chips.

  • The Green Giant™ Roasted Veggie Tortilla Chips – Zesty Cheddar Flavor are made with real vegetables, 17 grams of whole grain per serving (48g are recommended daily), and are naturally flavored.
  • The Green Giant™ Multigrain Sweet Potato Chips – Sea Salt Flavor are made with real sweet potatoes and made with 14 grams of whole grain. Plus, they contains 40 percent less fat than regular potato chips*!
  • *Green Giant Multigrain Sweet Potato Chips (6g per 28g serving) have 40 percent less fat than regular potato chips (10g per 28g serving).

The folks at Green Giant want to know what your surprise talent is. Here are just a few that they have unearthed — check out more on their YouTube Channel or head over to the Green Giant Facebook page and show the Giant what you can do!

 

Green Giant has provided me with a printable coupon for Pure Sugar readers who’d like to try out their new veggie chips. Save 85 cents on a bag — I bet you’ll be surprised by how good they are, too!

Thank you to The Green Giant™ for being a sponsor. Show the Giant your surprise talent at www.facebook.com/greengiant

{Recipe} Flourless Chocolate Torte

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flourless chocolate torte

Last weekend I needed to make a flourless chocolate torte for a church event. It seemed simple enough (even though I broke the first one), and goodness knows I love chocolate so, even a broken torte is a-okay in my book! Anyway, I of course had to make a second one for the event and it came out so delicious I just had to share it here.

This is gluten-free, but certainly not sugar-free. I bet you could play around with various sweeteners to improve upon that, though.

But here’s what I think makes this torte so great — the butter is completely optional! Yes, that’s right. The instructions on the recipe print-out were unclear. It called for a stick of butter, but didn’t explicitly state what to do with it. So I didn’t use any in the first torte I made (aside from using it on the pan and parchment). As I mixed the sugar and eggs into the melted chocolate, I was concerned because the mixture was so thick and grainy, but it really turned out fine in the end. The resulting dessert featured a texture that is a little drier, a little more brownie-like.

I actually brought leftovers of both tortes to library story hour this week so I could have some “taste testers” and get their thoughts. The consensus was that both were delicious, and could be considered two different desserts due to texture and richness.

So here you go! A yummy (and super easy) gluten-free dessert. (If you want to make it completely butter-free, use another type of fat to grease the pan and parchment — coconut oil would work well here.) Oh, one more thing. I did not have any sort of pan that my springform would fit into to use as a water bath, so I just filled a 9×13 Pyrex casserole dish with boiling water and set it on the rack underneath my torte. It worked fine for me, your mileage may vary.

Flourless Chocolate Torte

flourless chocolate torte

    • 4 oz. (1/2 cup) bittersweet chocolate (*I just used semi-sweet chips — I think dark chocolate would be amazing)
    • 1/2 cup butter, cut into pieces (*optional, read above for my experience making it both ways)
    • 3/4 c. sugar
    • 3 large eggs, beaten
    • 1/2 c. unsweetened cocoa powder, plus additional for garnish

Preheat the oven to 375 degrees. Start water boiling for the water bath.

Butter the inside of an 8-inch springform pan. Line the bottom with a round of parchment or wax paper and then butter the paper.

If you are not using chocolate chips, chop your chocolate into small pieces. Melt the chocolate along with the butter in a double boiler and stir until smooth.

Remove the melted chocolate from the double boiler and whisk in the sugar. Add the eggs and whisk well to combine.

Sift 1/2 cup of cocoa powder over the chocolate mixture and whisk to incorporate the cocoa (this may take a few minutes and require scraping down the sides of the bowl).

Pour the mixture into your springform pan and place into the 9×13 pan (*see my note above if your pan will not fit). Place in oven and add boiling water to the 9×13 pan, filling it about halfway up the side of your springform pan. Bake for 25 minutes.

Remove the springform pan and cool on a rack for 5 minutes. Carefully (carefully!) remove the sides (you might want to use a knife and just go around the sides first to make sure nothing sticks. Gently turn the cake out onto a serving plate and remove the paper from the top.

When the cake is completely cool, garnish with sprinkled cocoa or powdered sugar. Or if you’re feeling crazy and motivated, a ganache topping would put this dessert over the top!

I made these last Saturday and was writing about it on Facebook. My brother actually made the recipe that night too and was very pleased with how his turned out! He suggested adding peanut butter chips. I think that is an excellent idea.

Linking up with…

Cooking Thursday
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{Recipe} Roasted Brussels Sprouts & Winter Salad

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This is another one of those recipes that I kind of feel silly posting. It’s just so simple! But just in case you are still looking for a way to prepare Brussels sprouts that leaves them nutty and delicious… here it is!

My friend, a graduate of the Culinary Institute of America, was talking to me about Brussels sprouts last summer, and how he roasts an entire pan on Sunday and lives off of them all week because they are just so good. In addition to being a trained chef, he’s a kettle bell champ and he works at one of the Canyon Ranch resorts, so I definitely trust his opinion when it comes to healthy, delicious food. The first time I made these, my 10-year-old went back for seconds, so that’s just further proof of their yumminess!

Roasted Brussels Sprouts

sprouts

Brussels sprouts
olive oil
salt
pepper

Cut each sprout in half and toss into a bowl. Drizzle with olive oil and season with salt and pepper. Make sure the olive oil is on every sprout. Use a spoon or your hands to mix it all up. Then, place the sprouts on a foil-lined baking sheet. My friend suggested I put them cut-side down to get more of that roasty goodness. Place in a 400-degree oven and cook for about 25-30 minutes.

Now, what do you with them after this? Well, they are delicious as-is, or with a squeeze of lemon juice to kick it up a bit. Or you can toss them in a salad. I know — what? That sounds a little weird. Well, just trust me.

winter salad

Make yourself up a salad with your favorite greens, dried cranberries, walnuts, and a bit of goat cheese. Add the Brussels sprouts and toss with a bit of Balsamic vinaigrette. Delicious!!!

Many of us grew up knowing only boiled, tasteless Brussels sprouts. Give this method a try and I bet it will change your mind.

I’m linking up with Sandra at Diary of a SAHM
because it’s Cooking Thursday!
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{Recipe} Crock Pot Hot Fudge Cake

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valentine's day

I hope you all had a lovely Valentine’s Day! Aren’t my roses gorgeous? Drew surprised me with a bunch this year — such a sweetie! I know so many people who are down on Valentine’s Day and true, you shouldn’t need a single day to express your love for someone (I know that’s certainly not the case with me and my amazing hubby), but I enjoy being a little extra smoochy and making things a little extra special. But that’s just me.

We had a delicious home-cooked dinner. I made surf & turf (filet mignon and sizzling shrimp scampi), steamed broccoli, a chopped salad, and baked potatoes. For dessert I made this decadent Hot Fudge Cake!

Oh, there is nothing like an ooey, gooey chocolate dessert… especially on Valentine’s Day! This is one of my favorite recipes, and best of all, you cook it in the Crock Pot so you can leave your oven free to bake up some other delicious dishes.

Hot Fudge Cake (in the Crock Pot)
hot fudge cake

Cake:
1 cup AP flour
2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 Tbsp cocoa powder
1/2 cup milk
1 tsp vanilla
2 Tbsp coconut oil (feel free to use butter, vegetable oil or whatever you prefer)
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)

Hot fudge sauce:
3/4 cup brown sugar
3 Tbsp cocoa powder
1 3/4 cups boiling water

Combine the dry ingredients and then add the milk, vanilla, and oil. Combine well. Fold in the chocolate chips and nuts. Spread the batter in a well-greased 2-quart slow cooker.
hot fudge cake

Add the brown sugar and additional cocoa to the boiling water and stir well. Pour this mixture over batter in your Crock Pot. Do not stir. Just leave it alone — trust me.
hot fudge cake

Cook on HIGH for 2 to 3 hours or until a toothpick inserted into the center of the cake comes out clean. See how it rises and all comes together?
hot fudge cake

* This recipe makes more of a traditional thick “pudding” — it’s not going to be firm like bakery cake. The water settles to the bottom and makes a chocolatey sauce, and the cake batter kind of rises to the top and gets baked, yet still kind of mushy. Just so you know what to expect. Here’s a photo after we dug into it.
hot fudge cake

** Correct: there are NO EGGS in this recipe.

*** If there are leftovers, they are not great cold — definitely warm extras up in the microwave or in the toaster oven.

I have never cooked this on the LOW setting, so I can’t recommend that. Serve it with ice cream or whipped cream — it is just heaven in a bowl!

Linking up with…

Whatever You Want Wednesday!

{Recipe} Creamy Chicken Noodle Soup

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creamy chicken noodle soup

It’s been cold lately. Really cold. And we’ve all been enjoying lots of hearty soups. This season, Creamy Chicken Noodle Soup has emerged as my family’s all-time favorite soup. (At least for now.) Luckily, it is simple to make and we almost always have the ingredients in the fridge or freezer. It’s perfect for a simple Sunday dinner, but quick enough to whip up for lunch.

Because it is a rather heavy soup, I suggest pairing with a crisp salad. That’s what we like to do.

Creamy Chicken Noodle Soup

creamy chicken noodle soup

5 Tbsp. butter
1/3 c. diced celery
1/2 c. diced carrot
1/2 c. diced onion
1/2 c. frozen peas
6 c. chicken broth
2-3 chicken bouillon cubes (optional)
2 c. egg noodles
2 c. diced cooked chicken
6 Tbsp. all-purpose flour
1/4 tsp. poultry seasoning
1 1/4 c. half-and-half
1/8 tsp. black pepper

Melt 1 Tbsp. butter in a large stock pot over medium heat. Saute carrots, onions, and celery until they are soft (about 5 min.) Add the chicken broth, bouillon (if using), chicken, and egg noodles. Bring to a boil then lower the heat, cover, and simmer for about 30 min., stirring occasionally. Add the frozen peas to the soup.

Mix the flour and poultry seasoning together in a small bowl. Set aside. Melt 4 Tbsp. of butter in a saucepan over medium heat. Add the flour mixture to the melted butter, a little at a time, stirring constantly until the roux is smooth. Slowly add the half-and-half, again just a little at a time, constantly stirring until there are no lumps and the mixture is slightly thickened. Stir the sauce into the soup. Add pepper to taste.

{Book Review} The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines

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lighthouse cookbook review

I don’t know about you, but I’ve always loved lighthouses. Growing up in Massachusetts, and spending plenty of time on the coasts of Maine and New Hampshire, I guess that’s no surprise. So when I was asked to review a cookbook that focused on recipes from some of the country’s beautiful landmark lighthouses, I eagerly accepted the opportunity.

The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines, by Becky Sue Epstein and Ed Jackson is just as much a history book as a cookbook. Divided into eight regions (the Northeast Atlantic, Mid-Atlantic, Southeast Atlantic, Puerto Rico and the U.S. Virgin Islands, Gulf Coast, Hawaii and California, Pacific Northwest and Alaska, and the Great Lakes), this book gives you a taste of various regional cuisines along with facts and stories about each lighthouse. As you might imagine, the recipes focus on seafood dishes, but there is actually a wonderful variety of recipes.

lighthouse cookbook review

I decided to test out a recipe for Cranberry Nut Bread from the Bass River Lighthouse in West Dennis, Mass. (that’s on Cape Cod for those who aren’t familiar with the area). Cranberries are synonymous with Massachusetts, so I knew this was going to be good. And I was right. The recipe formed a perfectly shaped, slightly dense quick bread that was just amazing warm from the oven.

lighthouse cookbook review

I was given permission to share this recipe with my readers, and I know you’re going to love it. If nothing else, be sure to bookmark it and give it a try next fall when everyone is craving the sweet-tart taste of cranberries.

lighthouse cookbook review

Cranberry Nut Bread
from The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines

2 eggs, slightly beaten
1 c. sugar
2 Tbsp. butter, melted
2 c. AP flour
1/4 tsp. salt
2 tsp. baking powder
1/4 tsp. baking soda
1/2 c. milk
1 c. walnuts, toasted
1/2 c. dried cranberries

Preheat the oven to 350 degrees. Grease a standard-sized loaf pan. In a mixing bowl, beat together the eggs and sugar. Mix in the butter. In a separate bowl, blend together the flour, salt, baking powder, and baking soda. Alternately add the flour mixture to the milk and egg mixture. Fold in the walnuts and cranberries. Power the batter into the greased loaf pan and bake for 50-60 min. Bread is done when a cake tester or toothpick inserted into the the middle of the loaf comes out clean.

Another thing I like about the book is that it’s not just a grouping of random recipes. Each lighthouse has recipes that together form a complete meal. If you want to find a unique menu for dinner with friends, chances are there’s something in The American Lighthouse Cookbook that will sound delicious and take all the thinking out of planning your meal. It’s a really unique way of setting up a cookbook, and I see myself referring to this one quite a bit when the weather warms up and I’m feeling more like fish and vegetable recipes.

The introduction of the book states that it “couples food with the romance of the seacoast, adding a dash of history and wrapping it in the very current ‘eat local’ movement.” I am definitely looking forward to taking that to heart because it features a delicious breakfast from the Saugerties Lightouse — less than half an hour away from here. Ah yes… Saugerties Lightouse pancakes, New York cherries with granola and yogurt, oven-roasted bacon, scrambled eggs, and fried potatoes with cheddar cheese and scallions. Sounds like a perfect Sunday brunch if you ask me!

I received a free copy of The American Lighthouse Cookbook: The Best Recipes and Stories from America’s Shorelines. The opinions expressed in this blog post are mine and mine alone. I received no further compensation for writing a review of the book.