Monthly Archives: November 2015

Happy Thanksgiving

Wishing you a Happy Thanksgiving!

Your menu for today is set…perhaps you are already placing the turkey in the oven or slicing the Brussels sprouts.  After today’s comfort foods of mashed potatoes, stuffing and candied sweet potatoes, you may be interested in a light meal for the weekend.

How about Nantucket Bay scallops? We enjoyed our first of the season earlier this week.   Consider sautéing these tiny, sugary scallops for just a few minutes in salted butter and tossing with Yudon noodles and Asian greens.

Nantucket Bays

Bon appétit today and always.

A Charming BYOB in the City of Neighborhoods

Check out my November issue of The Judicial Palate.

A Charming BYOB in the City of Neighborhoods

Bloody Beet Steak

This article originally appeared in the November 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Coffee and a Swizzle

An after dinner treat – coffee with a swizzle stick…oh, and a slice of New York style cheesecake.

Coffee and Swizzle

In response to Daily Post’s Weekly Photo Challenge: Treat

Rabbit with Mustard and Spiced Apple Wine

For a succulent fall dinner, try this simple preparation of rabbit – the perfect balance of sweet and spice.


One rabbit, cut into pieces

Sea salt

Fresh ground pepper

1 1/2 cup apple wine

3 tablespoons whole grain mustard (Edmond Fallot is my favorite.)

1 tablespoon honey

1 tablespoon Herbes de Provence

3 tablespoons salted butter

5 cloves garlic, sliced

Salt and pepper the rabbit pieces.  Combine the wine, mustard, honey and Herbes de Provence in a bowl.  For this recipe, we used Chadds Ford Winery’s Spiced Apple wine – a gift from a friend!

Heat the butter over medium heat in a large stainless steel pan.  Our large steel round Mauviel frying pan was ideal for this recipe.  Brown the rabbit pieces on both sides.  Then, add the garlic and sauté for about 3 minutes until soft.  Pour the liquid mixture over the rabbit pieces.

Cook at 390 degrees for 40 minutes.  As an alternative to baking in an oven, we set our gas grill to the desired temperature and cooked with the grill closed.  Midway through the cooking, turn the rabbit pieces and spoon the thickening sauce over the rabbit.

Serve this tender and tasty rabbit with sautéed gnocchi and exotic mushrooms…and a Rhône.

Rabbit Mustard