Segments – New England

How to Make Cheese Gougères With a New England Twist

Perrine Holmberg — Thu, 15 Aug 2024 13:48:25 +0000

In this season 2 segment of Weekends with Yankee (episode 6), Amy puts a New England twist on a classic French dish. Cheese Gougères are a definite crowd pleaser and with extra sharp cheddar from Grafton, Vermont, this dish goes above and beyond. The base of the dough is made from water, butter and flour. The addition of eggs makes the dough smooth and gives it an extra umph when transferred to the oven. Once done, these cute little puffs are easy to eat in one bite. Cheesy and delicious, they are gone in a pinch!

About Weekends with Yankee

Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.

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How to Make Amy’s Apple Cider Donut Muffins

Perrine Holmberg — Thu, 15 Aug 2024 13:46:25 +0000

Adored as they are, apple cider donuts can be tedious to make. In this season 2 segment of Weekends with Yankee (episode 8), Amy makes apple cider donut muffins which are tasty and accessible. These muffins are packed full of familiar fall flavors with concentrated apple cider and nutmeg. After a stay in the oven, they are drenched in butter and rolled in cinnamon sugar that coats every nook and cranny of the muffins for extra goodness.

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How to Make Caramelized Roasted Carrots With Herbed Yogurt Sauce

Perrine Holmberg — Thu, 15 Aug 2024 13:44:43 +0000

In this season 2 segment of Weekends with Yankee (episode 7), Amy whips up a roasted carrot dish complimented by a herbed yogurt sauce. Savory and sweet, this dish has it all. With minimal steps, this recipe is perfect for any day of the week. First, carrots get tossed in oil and thrown in the oven to roast. While we are waiting for the carrots to carmelize, Amy gets to work on a flavorful yogurt dip with lots of herbs and garlic. Finally, they come together on a plate, topped with sliced dates to add another layer of sweetness.

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How to Make Garlic Butter Baked Scallops

Perrine Holmberg — Thu, 15 Aug 2024 13:41:51 +0000

In this season 2 segment of Weekends with Yankee (episode 9), Amy Traverso draws inspiration from her time spent harvesting scallops in the Atlantic Bay. This easy and delicious baked scallop dish is simple enough for a weeknight meal but elevated enough to be served at a dinner party. In either setting, it will certainly be welcomed. A layer of tasty scallops is drowned in melted garlic butter, smothered in bread crumbs, and topped with Parmesan. They’re tender, cheesy, crunchy, and delectable. Serve as a side or stand-alone, either way, they will shine.

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How to Make Orzo Salad With Smoked Trout

Perrine Holmberg — Thu, 15 Aug 2024 13:37:34 +0000

Amy met up with top Boston chef Brendan Pelley earlier to cook a delicious meal. In this season 2 segment of Weekends with Yankee (episode 10), she’s replicating those flavors in her own kitchen with this Orzo Salad with Smoked Trout. This dish is packed with flavor. Shallots, capers, tomatoes, and lemon make this dish bright and zippy while the smoked trout adds a depth of flavor to round it out. Easy and delicious, a meal this bright would pair perfectly with a nice summer evening.

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The post How to Make Orzo Salad With Smoked Trout appeared first on New England.

Two Treats Perfect for Gift Giving: Ginger-Lemon Sandwich Cookies and Cranberry Cordial

Perrine Holmberg — Thu, 15 Aug 2024 13:36:08 +0000

This holiday season, give a gift made with love. In this season 2 segment of Weekends with Yankee (episode 213), Amy makes two delicious treats perfect for gift-giving. She starts with a cookie that puts a twist on tradition, ginger-lemon sandwich cookies. The cookies are thin, crisp, and full of molasses with a pinch of orange zest. The filling consists of butter, powdered sugar, lemon juice, and zest to pack a citrusy punch. Then, Amy makes cranberry cordial. She adds wine, fresh cranberries, and sugar to a pot and brings it up to a boil. When the cranberries split, she takes it off the heat and puts it in the fridge to cool. Once cooled, she’ll add brandy for the final touch. Delicious and festive, these gifts will put anyone in the holiday spirit.

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How to Make a Hearty Beet Salad With Spinach and Crispy Goat Cheese

Perrine Holmberg — Thu, 15 Aug 2024 13:32:06 +0000

In this season 2 segment of Weekends with Yankee (episode 212), Amy makes a hearty fall salad out of spinach, beets, and crispy fried goat cheese. The base of the salad is spinach, beet greens, and mint. The beets are briefly roasted in the oven and sliced into thick wedges. Then, they are tossed in a simple vinaigrette made from orange juice, red wine vinegar, shallot, and olive oil. The star of the show is the puck of crispy fried goat cheese, reminiscent of something you would find at a French bistro. All together, they form a delicious fall salad that you’ll want to eat year-round.

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How to Make Erin French’s Graham Cracker Pie

Perrine Holmberg — Thu, 15 Aug 2024 13:27:27 +0000

Inspired by her time at Erin French’s The Lost Kitchen, in this season 2 segment of Weekends with Yankee (episode 202), Amy shares a recipe that brings The Lost Kitchen to you. This Graham Cracker Pie comes from the French family diner up in Freedom Maine. It has a buttery graham cracker crust and a velvety pudding filling, which is full of delicate vanilla flavor. Topped with a dollop of whipped cream, it’s nostalgic in all the best ways. Garnished with edible flowers, this recipe is rustic and comforting, just like the Lost Kitchen.

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How to Make Blueberry Cobbler with Fresh Berries Biscuit Topping

Perrine Holmberg — Thu, 15 Aug 2024 13:25:25 +0000

For a taste of Maine in your very own kitchen, try Amy’s delicious blueberry cobbler, a recipe that embodies summer. In this season 2 segment of Weekends with Yankee (episode 201), Amy uses Maine wild blueberries to add a New England touch. It starts with a savory, biscuit-like topping providing balance to the ever-so-sweet blueberries. The blueberries are married with lemon, a match made in food heaven, and burst in your mouth after a stay in the oven. Here’s a tip: A scoop of ice cream on top is the perfect way to finish.

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How to Make a Modern Lobster Chowder

Perrine Holmberg — Thu, 15 Aug 2024 13:20:08 +0000

Inspired by her trip to McLoons, in this season 2 segment of Weekends with Yankee (episode 203), Amy shares a modernized yet recognizable version of lobster chowder. She uses rendered bacon fat, lobster broth, white wine and saffron to form a conglomerate of flavors that meld together beautifully. Delicious and comforting, this recipe has all of the classic components to remind you of Maine.

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How to Make Smoky, Creamy Ale and Cheddar Cheese Dip

Perrine Holmberg — Thu, 15 Aug 2024 13:18:36 +0000

In this season 2 segment of Weekends with Yankee (episode 204), Amy draws inspiration from her trip to the “best little food town in New England.” Her ale and cheddar cheese dip makes use of two of Vermont’s finest exports. It starts with a roux to add some body to the dip, to which we add the ale. Then, with the addition of extra sharp cheddar cheese (the sharper the better) we have a match made in heaven. Ale and cheddar cheese dip: smokey, creamy, and utterly irresistible.

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How to Make an Easy, Gooey S’Mores Tart

Perrine Holmberg — Thu, 15 Aug 2024 13:16:51 +0000

It doesn’t get more decadent than Amy S’mores tart. Inspired by her s’morgasbord at Sandy Pines Campground, in this season 2 segment of Weekends with Yankee (episode 205), Amy shares a recipe that rivals the classic campfire dessert. With a buttery graham cracker crust and rich chocolate ganache filling, this is a dessert to indulge in. It’s finished with a layer of warm, browned, gooey marshmallows to cover the top. Packed with nostalgia and reminiscent of campfire traditions, this is a dessert you don’t want to miss out on.

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