Caramelized Bananas (A perfect accompaniment to any breakfast table)

10 bananas
¼ cup of sugar plus a little to sprinkle
¼ cup of currants

Peel and cut bananas in half lengthwise. Sprinkle with sugar, enough to lightly coat the bananas. Broil in oven until the sugar caramelizes. In saucepan, combine sugar with a little bit of water just enough to dissolve sugar, (very little) and place on stove. Cook on high heat, constantly stirring until it becomes a light syrup. Just before taking it off the stove, add the currants. When the bananas come out of the oven, top with currant mixture and serve hot.


Mango Smoothie (Great pick-you-up drink when just getting out of bed)

Two mangos
One can of gingered pear halves
One cup of vanilla yogurt
One cup of Ice

Place all ingredients in a blender and mix on high until smooth. Chill in freezer or serve immediately.



Sour Cream Pumpkin Coffeecake (During the fall the Amish have different varieties to choose from)

One Tbl of sifted flour
1 ¼ tsp cinnamon
¾ c of dark brown sugar
2 tbl unsalted butter
3 ½ ounces corn flakes

Stir dry ingredients except for corn flakes in a bowl. Cut in the butter till it resembles coarse meal. Do not overmix. Stir in the corn flakes and crush a bit. Set at room temperature.

2 c of sifted all-purpose flour
1 tsp double acting baking powder
1 tsp baking soda
Scant ¼ tsp salt
4 ounces unsalted butter
1 c granulated sugar
3 eggs
1 cup sour cream
1 ½ cups of canned pumpkin

Sift together dry ingredients and set aside.
In a large bowl of a mixer, beat sugar and butter. Add eggs one at a time until thoroughly incorporated. On low speed, add the dry ingredients in three additions alternating with the sour cream, beating only until incorporated after each addition. Remove bowl from mixer and slowly fold in the pumpkin. Turn into greased 13*9*2 pan and bake for 30 to 35 minutes in a 350 degree preheated oven.



Pesto Recipe

  • 2 cups fresh basil leaves, packed
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup Olive oil
  • 3 tablespoons pumpkin seeds
  • 2 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the seeds and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.



Two whole tomatoes Diced small 10 leaves of fresh basil chopped Two Tbls Olive oil Salt and Pepper to taste One clove of Garlic minced Two Tbls of Parmesan cheese

Blend all ingredients and serve over Crostini or crusty Italian Bread. Sprinkle with Fresh Herbs or shaved Parmesan cheese.


Strawberry Salsa  

1 pt of Straberries
Two TBLS of honey
One TBLS of white Vinegar
Three TBLS of minced onion ( mince the onion yourself)
Three TBLS of Fresh Cut Cilantro
Pinch of salt
1/8 tsp of pepper
1/8 tsp of corriander
1/8 tsp of cumin

Wash strawberries and place in bowl. Mix remaining ingredients in separate bowl and then blend with the strawberries. Serve with Grilled Chicken or fish.





Poached Pears (A Lancaster County favorite)

10 pears Bartlett are good
Two cinnamon sticks
Six whole cloves
Four cups of apple cider or  4 cups water with 2 cups sugar or during the holidays 4 cups red wine with 2 cups sugar

Score each pear with three strips using a peeler. To balance the pear so it stands on a plate, slice a small section off the bottom. Place into pot with remaining ingredients. Poach the pears until just soft. Remove. Continue cooking the broth until it becomes syrupy. Be sure pears are the temperature you wish for.  Serve with hot syrup made from the broth. For a twist on your pears, top with a creme anglaise.



Buttermilk Dill and Parmesan Dinner Rolls (A great recipe for dinner)

1 package of active dry yeast
Pinch of sugar
¼ c of warm water
1 c of warm buttermilk
2 tbls of granulated sugar
¼ c of unsalted butter, melted
1 egg
2 tsps salt
 2 to 2 ½ c of unbleached flour ( adjust if you need more )
½ c of Parmesan cheese
Two tbls of dry dill

Combine the yeast sugar and warm water in a small bowl and stir to dissolve. Let stand for ten minutes

In a heavy-duty electric mixer, combine the buttermilk, sugar, melted butter, egg, salt, dill, and Parmesan cheese. Stir in 1 ½ c of flour and beat hard for two minutes, or until the mixture is smooth and creamy. Add flour half cup at a time with wooden spoon until a soft dough that just clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured surface and knead until soft smooth and elastic. Dust with flour only a little at a time. Place in greased bowl Let rise at room temperature until double in bulk.

Shape into favorite roll and place on parchment paper until a full rise of about thirty minutes.

Bake in a preheated 375-degree oven. Gently Brush each roll with an egg glaze and cover with seeds if you wish. Bake for fifteen to eighteen minutes or until golden brown.



Maple Baked Apples

4 granny smiths
½ c of sugar
¼ c of water
¼ c of raisons
1 c of real PA maple syrup

Slice top 1/8 of apple off and core the apple take small slice off of bottom as well
Place raisons in side of cored apple, blend sugar and water together and pour over the apples
Bake in 350-degree oven till soft and browned
At this point add the maple syrup over the apples and bake till syrup is bubbly.
Serve hot with the glaze poured over the top.



Cooking with Fresh Herbs

Herbs - A large number of aromatic plants used in the kitchen as flavorings in cookery. Among the most common are chervil, tarragon, chive, and parsley. (Taken from Larousse Gastronomique)

Some notes about using fresh herbs:

  • Be sure to wash your herbs of all-loose dirt, bugs and perhaps pesticides that may have been used.
  • Fresh herbs are beautiful to use not only in the recipe but also as a dramatic garnish, be creative.
  • Be sure when using fresh herbs, chop up fine to release the freshness.
  • Remember when using fresh herbs and following a recipe calling for dry, double the amount called for.
  • Always, Always put fresh herbs in at the end of a cooking process. The flavor will "die" if added in too early.
Crostini with Goat Cheese, Sundried Tomatoes, and Fresh Rosemary

Crostini, Slice thin ten pieces of French Bread. Drizzle with Olive Oil,
Sprinkle with salt, Parmesan Cheese pepper and a bit of fresh chopped parsley.
Bake in oven until golden brown at 400 degrees.

Soften half cup of sundried tomatoes in Hot water, just enough to cover. When softened, take out and dice up into fine pieces. Add one tablespoon of chopped rosemary, half teaspoon of pepper, one tablespoon of fresh chopped garlic and salt to taste. Add also two tablespoons of olive oil. Mix and add one cup of a firm goat cheese. Humbolt Fog Goat cheese is exceptionally good for this recipe.

Top Crostini with topping and then bake in oven at 400 degrees just till goat cheese is melted. Serve hot on garnished platter.


Thyme Blintzes with Gorgonzola and Smoked Ham

Thyme Crepes
2 large eggs
2 tbls unsalted butter melted
1 tsp of fresh chopped thyme
1cup of all-purpose flour
¼ tsp of kosher salt

Whisk together in a large bowl the eggs, milk, 1/3 cup of water and the butter. Then add the thyme. Then whisk in the flour and the salt. Be sure to whisk all the lumps out. Transfer to an airtight container and refrigerate for at least ½ an hour.

In a small non-stick pan, add a thin pat of butter and let melt. When pan is hot and butter has melted, pour a thin layer of batter in the pan, just enough to cover the bottom. Let batter cook until holes appear in the crepe. Flip to the other side. Repeat with rest of batter. Makes about two dozen four inch crepes.

1 cup of Gorgonzola cheese
1 cup of diced smoked ham.
½ tsp garlic
½ tsp pepper, ¼ tsp salt
Fresh parsley to color the filling

Add the filling to the crepes and fold over to a square and bake till soft and hot, in a 350-degree oven. May top the blintzes with a sprinkling of Gorgonzola before placing in the oven. Serve on garnished platter.


Tarragon Honey Mustard Marinated Chicken

Ten chicken tenders
¾ cup honey mustard
Fresh chopped tarragon about a ¼ cup
½ cup olive oil
¼ cup balsamic vinegar

Mix all wet ingredients and then add the tarragon. Blend till incorporated. Add chicken and fold together. Let marinate for at least one hour. Can marinate over night.

Place in oven and bake for about fifteen minutes or till pink inside is gone. Can also grill.
Serve with Fennel tomato chutney.



Fennel Tomato Chutney

½ cup of chopped fennel leaves.
Two cups of chopped firm tomatoes
One shallot chopped fine
¼ tsp of chopped garlic
¼ cup of golden raisons
¼ cup of balsamic vinegar

Soak raisons in hot water for about ten minutes. Sauté shallot and garlic together in a bit of olive oil. Add tomatoes and toss around in pan till soft. Add raisons and balsamic vinegar. Season with salt, pepper and then add your Fennel leaves in at the end.
Serve how desired.


Shrimp Dill and Havarti in Phyllo

I cup of chopped shrimp cooked, peeled and vein removed
¼ cup of fresh chopped dill
1 cup of shredded Havarti cheese
1tsp of chopped garlic
1 package of Phyllo Dough
Melted butter

Mix dill, shrimp, garlic and cheese in bowl then set aside. Open Phyllo Dough up and place a clean damp cloth over the top or keep covered in some similar fashion. Place one sheet of Phyllo on counter and brush with melted butter. Place another sheet on top and repeat. Do this for about ten sheets of Phyllo. Then add your mixture. Roll, brush with butter and bake in 350 degree oven for about 10 to 15 minutes or as long as it takes to turn golden brown. Remove from oven and cool to touch. Take slices about ¾ quarter inch thick and serve on a garnished platter.



Grilled Chicken Salad with Wild Greens, Figs and Proscuitto Ham
served with a Cranberry Thyme Vinaigrette

½ chicken breast grilled
1 lb. Of wild greens, (forest mix)
Fresh figs if available or dried
Two slices of Proscuitto Ham
½ cup of fresh finely chopped cranberries
¼ cup of fresh chopped thyme
½ tbls of chopped garlic
½ tbls of chopped shallots
1cup of olive oil
½ cup of vinegar
¼ cup of sugar

Prepare dressing by adding All ingredients, omitting the first four.
Be sure that Wild greens are washed and arrange on plate.
Garnish with chicken, ham, and figs
Add Colorful dressing on top




Before starting, you will need cotton thread, a darning needle, cotton butcher's string, cheesecloth and a meat thermometer. Considering the cooking time, it is best to remove the bones and make the stuffing and stock a day ahead. For food safety reasons, do not stuff the birds ahead of time. To have the Turducken finished for dinner, you will have to put it in the oven around 4 a.m. Make sure your oven temperature is accurate before starting. Otherwise, cooking time could vary drastically because of the low temperature. If working with a smaller Turkey, your cooking time will not be as long.


20 to 25 lb. (9 to 11 kg) fresh turkey
4 to 5 lb. (2 to 21/4 kg) duck
3 to 4 lb. (1 1/2 to 2 kg) chicken
4 carrots, quartered
4 stalks celery, quartered
2 leeks, white part only, chopped, washed
2 onions, quartered
4 cloves garlic, halved


2 lb. (1 kg) Ground Pork
6 onions, chopped
7 stalks celery, chopped
5 cloves garlic, minced
1 tbs. dried thyme
2 tsp fennel seeds
10 cups cubed white bread, crusts removed (about 2 small loaves)
1/2 cup walnuts

½ cup of currants or raisons

Stuffing number 2:

3 stalks of celery

2 onions

1 cup dried cranberries

1 cup of dried figs

2 cloves of garlic

½ tbs. dried thyme

½ tsp. Dried sage

5 cups white bread crusts removed

2 cups chicken stock

1 cup of goat cheese

Seasoning blend:

2 tbs. each: salt, sage
4 cloves garlic, minced
1 tbs. each: freshly ground black pepper, dried thyme, rosemary


1/4 cup all-purpose flour
4 cups Turducken stock or chicken stock
1/2 tsp each: salt, freshly ground black pepper





On large, clean cutting board, place turkey with neck away from you, breast side down. Using sharp boning knife, trim any excess skin. Cut through skin along length of one side of spine. Using knife tip, separate meat from rib cage the length of turkey. Starting at neck cut through meat to expose shoulder blade. Cut meat away from and around the bone, severing bone at joint to remove shoulder blade. Cut wing tips off between second and third joints. Continue separating meat from back, working toward parson's nose. Keeping knife flush with frame, be sure to keep oyster (pocket of meat near center of back) attached to skin rather than leaving it with bone. Cut meat away from and around thigh bone. Cut through joint to remove thighbone, leaving drumstick bone attached. Remove as many tendons as possible. Take breast off bone until you are at tip of breastbone. Repeat on other side of turkey.

Lift up bones, cutting off remnants of flesh. Take care not to puncture breast. You will end up with a flat, boneless (except for wings and legs) turkey with the skin intact in one large piece. Cover and refrigerate. Reserve bones for stock. Remove the bones from the duck in same way, but remove the bones from wings and legs also. Cut through skin at tip of drumstick bone and scrape down bone, separating meat as you go. At the base, work from inside duck and remove bone, keeping skin intact. Repeat with remaining leg. Cut off first two joints of the wings. Slip out each wing bone in exactly the same way as the leg bones. Cover and refrigerate. Reserve bones for stock.

Repeat boning procedure on chicken. Cover and refrigerate. Reserve bones for stock.

For stock, put reserved bones in stockpot with carrots, celery, leeks, onions, garlic, peppercorns, parsley, thyme and bay leaves. Cover with cold water. Bring to boil, reduce heat and simmer 2 to 3 hours, skimming off froth as necessary. Strain through fine mesh sieve. Discard solids or reserve meat and vegetables for soup. Return stock to pot and boil until reduced to 4 cups.

Cook ground pork, breaking up with spoon over medium-high heat 5 minutes or until browned. Add onions, celery, garlic, thyme, sage, and fennel seeds. Reduce heat to medium and cook, covered, 12 minutes, until vegetables are softened. Stir in bread, walnuts and currants.

Prepare second stuffing same as the first use the figs and cranberries as the "meat" to sauté. Add stock at end to desired consistency. Fold cheese in at the end.

For seasoning mix, in small bowl, combine salt, garlic, pepper, and thyme. Place turkey skin side down on clean large work surface. Rub 4 tablespoons seasoning mix evenly on meat. Spread 5 cups stuffing in even layer to cover turkey.

Place duck, skin side down, centered on turkey. Rub 2-tablespoon seasoning evenly on meat. Spread 3 cups stuffing in even layer to cover duck.

Place chicken, skin side down, centered on duck. Rub 2 tablespoons seasoning evenly on meat. Cover evenly with remaining stuffing.

Put hands under turkey and fold sides together. Using cotton thread and darning needle, sew up back of turkey. If there is a gap where sides don't meet, cover with strip of cheesecloth before sewing.

Starting under legs, truss turkey with cotton string at 1 -inch intervals the length of the bird, down to parson's nose.

Turn turkey over and place, back side down, on rack in large roasting pan. Tie legs together.

Roast in center of preheated 200F oven for 13 to 15 hours, until meat thermometer inserted in middle through to center reads 165F. Remove drippings from pan every few hours. Be sure to check often.

Transfer to large platter and tent with foil. Let sit I hour.

For gravy, drain all but 2 tablespoons fat from roasting pan. Heat pan over medium heat. Add flour and cook, stirring, 30 seconds. Whisk in stock. Bring to boil. Reduce heat and simmer, stirring to scrape up brown bits from bottom of pan, 8 minutes or until thickened slightly. Add salt and pepper.

To serve, remove string and cut bird in half lengthwise. Slice each half crosswise into 3/4 inch thick slices. Serve with gravy.

Makes 15 to 25 servings.



Harvest Moon Bed and Breakfast
311 E Main Street, New Holland, Pennsylvania 17557 - - Innkeepers: Carl Kosko
Telephone: 1-717-723-5251
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