Perfect with an Espresso. A mixture of Citrus rind works
well here, Orange,Tangerine and grapefruit. These store well in an air tight container and can be kept for several days or as long as you can avoid them.

Total of 6 Grapefruit and Orange peel.
1 lb Sugar

Peel the fruit, keeping the peel as intact as possible. Cut peel into strips 1/4 inch thick. Place in a pot and cover with water. Bring to a boil and cook for 15 minutes. Drain. Cover again with cold water and cook for 20 minutes.

While the peel is cooking mix the sugar with 1 cup of water and bring to a boil, remove from heat.

When Peel has cooked and become translucent drain and add to sugar syrup. Bring to a boil,reduce heat and simmer for 1 1/2 hours.

Using tongs lay out the peels,keeping them separate from each other, place in a cool dry place for a day or two and then coat with sugar.

New England Buttermilk Doughnuts

During the annual church fair my Mother and Father would sell doughnuts as part of a fund raiser. It was not uncommon for them to make and sell 75 to a 100 dozen in the course of a few hours.
This recipe will make enough batter for about 3 dozen, the batter keeps well in the fridge and though I have not tried it I would think that after they have bet cut and before they are fried they would probably freeze well.
I use peanut oil to fry. Use a good deep fry thermometer and keep the oil at 375deg. Hotter and the outside will burn before they are cooked on the inside and cooler they will suck up oil like a sponge.
This dough is is soft and must be handled as little as possible in order to keep the doughnuts from being tough.



41/2 cups flour,sifted
1/4tsp nutmeg
1/4tsp Allspice
11/2 tsp Baking soda
11/2 tsp Cream of Tartar
11/2 tsp salt

3 eggs
1 cup sugar
3 Tbsp butter,melted
1cup buttermilk
oil for frying


Sift first six ingredients together, in another bowl mix Eggs and Sugar together until lemon coloured then mix inButter and Buttermilk. Add to dry ingredients and mix gently. Roll outto 1/4 inch on a well floured board, cut with a doughnut cutter and fry a few at a time for three minutes or until brown.

The Asparagus often gets the credit for being the first fresh green to make it to market but long before it shows it's head above ground the Dandelion has been up and growing for days or weeks.

We spend millions each year on chemicals to rid our lawns of these edible greens and then turn right around and spend millions on fresh organic greens shipped across country. How silly is that.

Boiled greens with potato and kielbasa was a right of spring for our family and for my brother Owen and I it is still. So, even during this busy time of year when we are getting the Schooner ready for the season we are also keeping an eye out for the Dandelions and will plan a day to harvest and clean as many as we can.

An old knife is the best tool for gathering the greens I just push back the leaves and shove the knife down around the base and cut the root just below the ground.

Harvest when young before the buds have opened. the older greens are still edible but can be a bit bitter for some.

Trim the root and scrape off dirt and stuff. I also take any greens that have a base larger than a half in and will cut these lengthwise to help in the cleaning of sand and grit.

Much like Spinach, Dandelions will cook down rather small so harvest more than you think you will need.

Wash Dandelions in fresh water then place in large pot with enough water to cover along with some salt pork and medium to small sized potatoes boil till potatoes are almost done and then add Kielbasa sausage. When sausage is heated through it's ready to eat. Butter, Cider Vinegar, mustard and salt and pepper are the traditional condiments. A cold beer or Chardonnay

Work has started on the schooner. Much sanding and painting to be done before we board guests and head out on to the bay.

I will try and post a blog once a week and once the galley is up and running I'll be doing most of my cooking there. I think a nice haddock chowder sounds good.

This soon to be famous dessert is a great combination of Hot,Sweet,Cold and Salty. I call this "Harry's Hawaiian"

Fresh Pineapple

1/2 cup light brown sugar

1/2 stick unsalted butter

1/4 cup coconut milk

3Tbsp dark rum

Premium Pistachio ice cream

Cut two 1 inch slices of fresh pineapple and trim. cut out center leaving a two inch round hole in the center. Over medium/low heat in a heavy fry pan melt butter and sugar. Add Pineapple and cook for 10 minutes turning and basting often.

Remove pineapple and place in dessert bowls. Keep warm. turn heat up to medium and add coconut milk and rum. stir and cook till thick. Place a scoop of ice cream on each pineapple slice and top with hot Carmel. serve.

An all time classic combination of Tomato soup and a grilled cheese sandwich. A little twist is the use of Havarti dill in place of orange plastic wrapped fake cheese. Enjoy.



1 28 oz can tomato puree. I like Muir Glen but you can use what you wish just try and use the best tasting tomato puree that you can. It matters.



4 Shallots, minced

1/2 stick unsalted butter

1/4 tsp allspice

2Tbsp Honey

2Tbsp

1tsp Baking soda

1 1/2 cups heavy cream or Half and Half

salt and pepper to taste



In a pot cook shallots with butter till translucent add flour and cook 2 minutes stir often to keep from burning. add Allspice and honey, cook 2 minutes. Add tomato puree and bring to a simmer add baking soda. You may want to sit the pot in the sink to do this in case the reaction of the baking soda and the acid in the tomato puree causes it to over flow. big mess on a stove top. stir and cook 2 minutes add heavy cream and heat but do not boil.



Serve this with sourdough bread with Havarti dill cheese buttered and grilled.

Fast,easy and classic. Halve a grapefruit, place 2 Tbsp of brown sugar on each half. Place under broiler till sugar has dissolved.