Cape Cod Recipes

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CAPE COD CHOPPED SALAD



Cape Cod Chopped Salad image

Provided by Ina Garten

Categories     appetizer

Yield 4 to 5 servings

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup good olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

CAPE COD



Cape Cod image

Vodka and Cranberry! Delicious!

Provided by Annie

Categories     Drinks Recipes

Time 2m

Yield 1

Number Of Ingredients 3

1 ½ fluid ounces vodka
⅓ cup cranberry juice
1 slice lime

Steps:

  • Into an old fashioned glass over ice cubes, pour vodka and cranberry juice. Squeeze lime wedge into drink, and then drop the wedge into the drink. Serve.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 12.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 2.3 mg, Sugar 10.1 g

CAPE COD OATMEAL COOKIES



Cape Cod Oatmeal Cookies image

This recipe has been in my family for many, many years. My late mother heard this recipe given out on the radio one day years and years ago and she made them. They are delicious and I am forwarding the recipe to you because I am afraid it may otherwise become lost over time and I wish to share it with you.

Provided by Lori De Federicis

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Yield 35

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cups rolled oats
1 cup white sugar
½ cup raisins
½ cup semisweet chocolate chips
½ cup chopped walnuts
½ cup melted shortening
½ cup melted butter
1 egg
¼ cup milk
1 tablespoon molasses

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl stir together flour, cinnamon, baking soda and salt. Stir in remaining ingredients.
  • Drop by teaspoon 1-1/2 inches apart on ungreased sheets (Make the cookies small). Bake for 12 minutes or until brown.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 16.5 g, Cholesterol 12.4 mg, Fat 7.9 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 73.7 mg, Sugar 8.8 g

CAPE COD



Cape Cod image

Make and share this Cape Cod recipe from Food.com.

Provided by Gay Gilmore

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces vodka
1/2 lime, juice of
4 ounces cranberry juice

Steps:

  • Shake with ice and serve on the rocks.

CAPE COD CHOPPED SALAD (INA GARTEN BACK TO BASICS)



Cape Cod Chopped Salad (Ina Garten Back to Basics) image

This is a great salad from Ina Garten's Back to Basics cookbook, 2008. It combines apples, roquefort cheese and toasted walnuts for a flavor blend that is perfect for lunch or dinner. The dressing balances orange juice and maple syrup, mustard and olive oil. Simply superb. Enjoy! ChefDLH

Provided by ChefDLH

Categories     Salad Dressings

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

8 ounces thick-cut bacon, such as Niman Ranch
8 ounces baby arugula
1 large granny smith apple, peeled and diced
1/2 cup toasted walnut halves, coarsely chopped (see note)
1/2 cup dried cranberries
6 ounces blue cheese, such as Roquefort, crumbled
3 tablespoons good apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
  • In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
  • For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
  • Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
  • NOTE: to toast walnuts do so in a dry saute pan over medium-low heat for 4-5 minutes tossing frequently until lightly browned.

Nutrition Facts : Calories 908, Fat 84, SaturatedFat 22.4, Cholesterol 70.5, Sodium 1121.1, Carbohydrate 22.7, Fiber 4, Sugar 14.8, Protein 19.8

CAPE COD BAY BROWN BREAD



Cape Cod Bay Brown Bread image

This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. -Kellie Foglio, Salem, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 11

2 packages (1/4 ounce each ) active dry yeast
3 tablespoons molasses
2 teaspoons agave nectar or honey
2-2/3 cups warm water (110° to 115°)
1/2 cup dried cranberries
2 tablespoons wheat bran
1 teaspoon salt
6 to 7 cups whole wheat flour
TOPPING:
1 tablespoon 2% milk
1 tablespoon old-fashioned oats

Steps:

  • In a small bowl, dissolve yeast, molasses and agave nectar in 2/3 cup warm water. In a large bowl, combine cranberries, wheat bran, salt, yeast mixture, 4 cups flour and remaining water; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 400°., Brush tops with milk. Sprinkle with oats. Bake until golden brown, 30-40 minutes. Remove from pans to wire racks; cool completely.

Nutrition Facts : Calories 125 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

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