This recipe is featured at Little Moss in the wonderful historic village of Padanaram, just a few miles east of Westport. Pastry Chef Ricky Dare came up with it and shared (thank you!) to the delight of many, many who have requested this. Cloumage Ice Cream Save Print Author: Barbara Hanley Recipe type: Dessert Ingredients 1 cup Cloumage 1½ cups Heavy cream 1½ cups Milk 6 egg yolks 11 ounces sugar Instructions Use the best milk, cream, and eggs you can find. ... continue reading...
Shy Lime Pie
This recipe is adapted from The Back Eddy Restaurant in Westport, MA. The Back Eddy was our first customer. When we had made our first cheese, we raced over to see Chef Aaron, and he ordered some! The Back Eddy was one of Gourmet magazine’s top picks, as well as one of our local favorites, so we were, and still are, thrilled! Shy Lime Pie Save Print Author: Back Eddy Restaurant Serves: Serves 8 Ingredients ¾ cup Graham cracker crumbs 3 Tbs melted butter 1 tub of ... continue reading...
Corn Bisque with Hannahbells
This hearty soup recipe, courtesy of Executive Chef Matt Gennuso of Chez Pascal in Providence, Rhode Island, features a Shy Brothers twist - 3 tiny Hannahbells® in each bowl! Corn Bisque with Hannahbells® Save Print Author: Chef Matt Gennuso, Chez Pascal Serves: 8 servings (2 Quarts) Ingredients 6 cups shucked corn, roughly 12 ears 6 tablespoons butter 1 cup onions, sliced ½ cup celery, sliced ½ cup fennel (sweet anise), sliced 1 Tbs thyme, freshly chopped 2 ... continue reading...
Cloumage Tzatziki Burger
From Lynn Viera at How2Heroes: Cloumage® Tzatziki Burger Save Print Author: Lynn Viera - How2Heros Recipe type: Entree Ingredients For the Tzatziki Sauce: ½ English cucumber, peeled, quartered lengthwise & seeds removed 1 clove of garlic, minced 1 cup of Cloumage juice of ½ lemon 1 Tbs dill salt and pepper to taste For the Burger: 1 lb ground beef ½ red onion, finely chopped salt and pepper to taste Instructions For Tzatziki: Puree cucumber in food ... continue reading...
Duxelle and Cloumage
Of the dips Leo’s been playing with, this one has a great depth of flavor. It’s adapted from a Martha Stewart recipe, but easier! Duxelle and Cloumage® Save Print Ingredients For the duxelles mixture: 1 pound assorted mushrooms, stemmed and chopped 2 Tbs butter ¼ cup finely chopped shallot 1 garlic clove minced Coarse salt 2 tsp ground savory ⅛ tsp ground pepper Instructions Melt butter in a sauce pan over medium heat. Add shallot and garlic and cook until ... continue reading...
