Week 89: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY Soy sauce brownies? As someone used to say in politics, “You betcha!” You have to try these to believe them–dark and dense. Served chilled, they are positively delicious! Use the best chocolate and cocoa you can afford and a good brand of almond meal (such as King Arthur Baking or Bob’s Red Mill). I like tamari in these, but you could use low-sodium soy sauce if that’s what you have on hand. Enjoy! Email Gail

Week 88: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ This 3 layer cookie was recently featured on America’s Test Kitchen and we cannot wait to dive into this perfect, layered treat. Feel free to cut into strips or smaller bites, as this treat is quite decadent! Email Gail

Week 87: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, TARA BURKE When we think about the holidays, we often times look at our past traditions to create memories in the present. In our family, my sister's Date Nut Bread has been a staple whenever we gather for the holidays. The funny thing about tradition is, you never know what's going to "stick" with the next generation. So, as my adult children were preparing for their recent holiday away from home, the one recipe they called me for was Auntie D's Date Nut Bread! Naturally, [...]

Week 86: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, ALISON MARTIN Mac & cheese is always a good meal for cold winter nights, especially during the busy holiday season since it's easy to prep ahead and then reheat! This mac & cheese recipe is best prepared using a large lasagna pan to contain all of the delicious pasta, cheese and béchamel sauce. Email Gail

Week 85: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is a decades old favorite recipe, updated for our new(ish) available ingredients. I used a package of Godiva instant dark chocolate pudding mix and 12 ounces of Guittard dark chocolate chips. The result was beyond my expectations…garnish with holiday “bling” or just serve plain, dusted with powdered sugar.  Fresh raspberries in the middle are optional. This cake was enjoyed by a “Cooking for Hanukkah” class as well as by the crew setting up our Holidays at Highfield. I wish we had a photo [...]

Week 84: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ Puff pastry is the perfect balance of crunchy and buttery for tarts like this one. Serve this potato-leek tart as a first course or alongside roast turkey instead of mashed potatoes! Recipe by Nik Sharma of The Flavor Equation and EatingWell Magazine (November 2021). Email Gail

Week 83: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER If you’re not familiar with Indian cooking I would suggest giving this recipe a try.  If you don’t like fish, it works well with boneless chicken breast.  Serve with plain white rice and some naan.   Email Gail

Week 82: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, GAIL BLAKELY This is perhaps the best gingerbread I have ever made. It's not too sweet, good for breakfast and snacking. It's a southern recipe, easily halved if you want. I usually bake it in two pans and give one away. Email Gail

Week 81: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, CEDITH COPENHAVER This is one of those recipes that makes you stop and say “excuse me? Did you say chicken in milk?” Then most people will follow-up with, “thanks but no thanks." It is, however, one of those recipes that sounds so crazy but is absolutely perfect! Email Gail

Week 80: RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, MICHELLE ITZKOWITZ This week's recipe features Instant Pot Wild Rice Soup with mushrooms and spinach. It's a healthy vegetarian soup recipe that is easy, fast, gluten-free and vegan adaptable! (Inspired from Pinch of Yum) Email Gail

Week 3: This simple but delicious cake is based on a recipe that Martha Stewart developed years ago. It’s one of my favorite go-to desserts. Whenever I have some fresh fruit that I want to use up, I turn to this cake. This is the first time I made it in a cast iron skillet. I think I like it this presentation better than a pie plate or cake pan. It’s a little more rustic. What do you think? [amd-zlrecipe-recipe:1] E-MAIL GAIL

Week 1: Highfield's Culinary Director, Gail Blakely, selected Creamy Mushroom soup as this week's comfort food recipe. This soup turned out to be much better than the sum of its parts. The texture contrast between the two mushrooms was almost perfect, and the addition of a little soy sauce really brought out the mushroom-y flavor! [amd-zlrecipe-recipe:3] E-MAIL GAIL