Raspberry Sherbet

The Glen-Mor Restaurant sourced its ice cream from Deering, serving vanilla, chocolate, and raspberry sherbet. We made a homemade version for inclusion in the cookbook.

Servings: 1 quart (8 servings 1/2 cup each)

Fresh 4 cups raspberries 1-1/2 cups milk 1 lemon

Pantry 1 cup granulated sugar

Blend raspberries Blend raspberries, milk, and sugar [...]

Creamed Onions in Crumbs

Jim doesn’t remember eating Creamed Onions growing up, so the Glen-Mor Restaurant comparison taste test could not be conducted. However, we did make the recipe twice to cut down on the richness in the first recipe. Despite the unknown authenticity, we both enjoyed this side dish.

Servings: 8

Fresh 4 cups pearl onions 2 Tbsp. [...]

Baked Potatoes

Jim said we didn’t need to include a recipe for Baked Potatoes because it is so simple, but I prefer to be thorough. I will skip the photo of an undressed baked potato and just provide the method. The Glen-Mor Restaurant did not serve its potatoes in aluminum foil, and followed this straight-forward method to achieve the [...]

Strawberry Shortcake II

The first Stawberry Shortcake, though quickly devoured, did not match the Glen-Mor Restaurant version. To improve we focused on the biscuit, starting with a classic buttermilk biscuit recipe. The traditional biscuit was too buttery, but a shortening substitute and addition of sugar resulted in the perfect Glen-Mor Restaurant replica for Strawberry Shortcake. The recipe [...]

Roast Leg of Lamb with Gravy

Tonight we roasted our first Leg of Lamb. The house smelled wonderful for hours. We seved the lamb with gravy and Homemade Mint Jelly.

Servings: 10 to 12

Fresh 7 lbs. boneless leg of lamb, tied 2 Tbsp. minced rosemary 6 cloves garlic 4 carrots 4 stalks celery 2 small onions 2 cups [...]


We served asparagus along with Roast Leg of Lamb and Quinoa and Squash Gratin for a dinner party this weekend.

Servings: 8

Fresh 2 bunches (1 lb. each) asparagus 2 Tbsp. butter

Pantry 2 quarts water, boiling 2 tsp. salt

Prepare asparagus Trim asparagus ends and peel off any large leaves on the stalks.


Green Beans

Tonight’s green beans were courtesy of a dinner guest who has a share in a local farm co-op. As prepared they are wonderful and crisp. The Glen-Mor Restaurant added butter, which is omitted here but can be added if desired.

Servings: 4

Fresh 1 lb. green beans

Pantry 2 quarts water 1 tsp. [...]

White Turkey Chili

Turkey Chili was not on the Glen-Mor Restaurant menu and won’t be included in the cookbook. I made a batch last night to accompany homemade Cornbread for an improved photo.

Servings: 6 to 8

Fresh 1 lbs. ground turkey 1 medium onion 4 cups Chicken or Turkey Stock 1 lime 1 bunch scallions [...]

Broiled Halibut

Halibut was not a staple on the Glen-Mor Restaurant menu, but halibut steaks were served occasionally when available from the fish vendor. I didn’t find halibut steaks at the market, but instead cooked halibut fillets. The preparation is similar to Broiled Swordfish and the result is an easy weeknight meal. 

Servings: 4

Fresh    1.5 [...]

Homemade Mint Jelly

Mint Jelly was served on the side of Roast Leg of Lamb at the Glen-Mor Restaurant. We are serving lamb this weekend and having never made mint jelly before, I decided to start early with this necessary accompaniment in case I needed multiple attempts. Surprisingly the jelly came out perfect on the first try. [...]