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Jim always takes charge of the gravy-making. Pictured below is one of my favorite gravy boats, there is a space beneath the boat for a tea light that keeps the gravy warm on the dinner table. Servings: 8 (1/2 cup each) Fresh Turkey neck, giblets, and pan drippings from Roast Turkey 4 Tbsp. [...] What should be a simple recipe was not so easy to master. The Glen-Mor Restaurant method used a double-boiler to combine the butter and brown sugar. We tried the double-boiler approach but could not get the consistency correct. The instructions below are easy to follow and the result was very tasty. Servings: 4 Fresh 1 lbs. [...] I make so many pies in the Fall, I think I can make pie crust with my eyes closed. The trick to a great homemade crust is to not over-mix or add too much water. Perfection comes from experience and trial and error. Servings: 1 single crust 9-inch pie or 6 individual pies [...] I admit this is not my favorite recipe so far in our project. I tasted only a few bites and then ate leftover soup for dinner. Jim took primary responsibility for developing and executing this recipe with an authentic Glen-Mor restaurant result. Servings: 4 Fresh 1 lb. calf’s liver 1/2 lb. bacon Pantry [...] I had a wonderful beet soup for Valentine’s Day dinner with Jim at Five Fifty-Five in Portland, Maine, and I couldn’t wait to try to replicate it. I arrived at this recipe through experimentation and am very happy with the rich and filling result. Servings: 6 Fresh 3 medium fennel bulbs 6 medium [...] The desserts in this cookbook will include many pies topped with meringue. This is a no-cook meringue that results in a crunchy outside crust and soft inside. My mother’s recipe heats the sugar before adding it to the eggs – I’ll attempt this version in a future post. Servings: 6 individual tarts or [...] Béchamel Sauce is a base for many Glen-Mor Restaurant recipes. We played with the proportions a few times to get the seasoning right, but our advice in the end, despite how much I hate to write the recipe cop-out… “salt and pepper to taste.” Servings: 2-1/4 cup sauce Fresh 2-1/4 cups milk 1 [...] Full disclosure: I did not include walnuts in the cookies photographed below, because, like my father, I prefer desserts sans nuts. Nuts belong in bowls. However, the classic recipe includes chopped walnuts. Servings: 30 large cookies, 60 small cookies Fresh 1 cup butter, softened 2 eggs Pantry 2-1/4 cups all-purpose flour 1 tsp. [...] |
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