Recipes Collected from Spots along the Seven Scenic Byways of Western Massachusetts

Preparation

Yield: 6 servings

1. In a medium saucepan, poach the chicken pieces with just enough water to cover. When fully cooked, remove chicken and set aside in a bowl to cool, covered. Simmer the poaching liquid over medium heat till reduced to 1/4 cup. Set aside to cool.
2. Toast the pecans on a cookie sheet in a 350° oven for 5 minutes. Set aside to cool.
3. Remove chicken meat from the bones and cut into large bite-sized pieces. Transfer to a stainless steel bowl. Add the mayonnaise, yogurt, diced apples, scallions, diced celery, hard-boiled eggs, cranberries, currants and chopped pecans.
4. Mix the ingredients together until well blended. Moisten the salad with the reduced chicken broth, stir in the lemon zest and juice, and season with salt and pepper. Cover with plastic wrap and refrigerate overnight.
5. When ready to assemble the sandwiches, toast the slices of bread, cool. Remove the salad from the refrigerator and divide among 6 bread slices. Top with remaining 6 slices of bread and wrap.

Preparation

1. Preheat oven to 425°F.
2. Dice eggplant, bell pepper and onion. Thinly slice basil. Set aside bell pepper, onion and basil. Place eggplant in bowl and sprinkle with 1/4 tsp. of salt, toss, and let stand for 15 minutes.
3. Slice bread into 1/4-inch-thick slices. Arrange bread on a cookie sheet and lightly spray or drizzle with garlic oil or olive oil and bake for 9 to 11 minutes or until edges begin to brown. Remove bread from oven and let cool.
4. Meanwhile, heat olive oil in medium skillet over medium-high heat for 1 to 3 minutes or until shimmering. Add eggplant; cook undisturbed 3 to 4 minutes or until brown. Add bell pepper and onion; cook and stir 3 to 4 minutes or until vegetables are tender. Add pressed garlic and cook 20 to 30 seconds or until fragrant.
5. Remove skillet from heat. Reserve 2 Tbsp. basil for garnish. Stir in remaining basil, 1/4 tsp of salt, 2 Tbsp. of the vinegar, and 1/4 tsp. of black pepper. Top bread with vegetable mixture and mozzarella. Bake 4 to 5 minutes or until cheese is melted. Garnish with basil.
6. Meanwhile, cut cucumber in half lengthwise and thinly slice crosswise. Place cucumber, mint, sugar, remaining 1/8 tsp. salt, remaining 1 Tbsp. vinegar and remaining 1/4 tsp. black pepper. Serve this salad with bruschetta.

Preparation

1. Preheat oven to 425°F.
2. Line the bottom of a pie tin with one piecrust. Trim.
3. Combine dry ingredients and sprinkle 2 Tbsp. of the combined dry ingredients over the bottom crust.
4. Combine the rest of the dry ingredients with the apples, maple syrup and sour cream, and mix.
5. Turn apple mixture into the crust-lined pie tin.
6. Use the second crust to create a lattice top for the pie.
7. Bake at 425°F for 15 minutes, then reduce heat to 325°F and bake for 45 minutes longer or until nicely browned. If making smaller pies or turnovers, bake on bottom rack at 325°F for 35 to 40 minutes until browned.
8. Cool before serving.

Preparation

1. Combine all prepped items for the olive salad into a small bowl. Add vinegar, oil and pepper.
2. Grill or toast baguette.
3. Layer meat and cheese onto bottom half of baguette.
4. Spoon olive mixture on top of deli meats.
5. Top with the other half of baguette and cut into pieces.
6. Serve within one hour.

Preparation

1. Pour cider and syrup into large pot.
2. Place spices and peels in center of cheesecloth and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes.
3. Remove spice bag and discard.
4. Ladle maple cider into mugs and serve warm.
5. Optional: Garnish with a stick of cinnamon for stirring. Float a thin slice of lemon or orange in each mug. Or, top with whipped cream.

Travels great in a thermos for fall hikes, winter cross-country skiing, skating parties.

Preparation

1. Mix all ingredients thoroughly.
2. Pile into the wrap of your choice and fold.