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

With fresh local ingredients available from local farms and a plethora of restaurants to choose from, Western Massachusetts is a great place to conjure up some kitchen creativity. Here are some recipes from local businesses to get you started…

Bascom Lodge Chicken Salad Sandwiches

with Toasted Pecans and Dried Cranberries

Recipe provided by:

Bascom Lodge
Mt. Greylock State Reservation
Mount Greylock Scenic Byway

Ingredients

  • Breasts and thighs of 2 chickens
  • 1 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 cup diced Granny Smith apple
  • 1/4 cup chopped scallions
  • 1 cup diced celery, including leaves
  • 1/2 cup toasted, chopped pecans
  • 1/4 cup dried cranberries
  • 1/4 cup currants
  • 2 hard-boiled eggs, chopped
  • Zest of one lemon
  • Juice of one lemon
  • Salt and pepper
  • Pinch of cayenne, to taste
  • 12 slices of seven-grain bread, toasted

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.

Smoky Eggplant Bruschetta

Recipe provided by:

Becky's Roadside Farmstand, located on Sadlowski Farm
Connecticut River Scenic Byway

Ingredients

  • 1 small eggplant peeled (about 1 lb.)
  • 1 medium red bell pepper
  • 1 small red onion
  • 1/2 cup loosely packed fresh basil, divided
  • 1/2 tsp. plus 1/8 tsp. salt, divided
  • 1/2 loaf Italian bread
  • Garlic oil or olive oil
  • 2 tsp. olive oil
  • 3 garlic gloves, pressed
  • 3 Tbsp. red wine vinegar, divided
  • 1/2 tsp. coarsely ground black pepper, divided
  • 2 oz. mozzarella cheese, shredded
  • 1 cucumber
  • 1 Tbsp. chopped fresh mint leaves
  • 1 tsp. sugar

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.

Maple Apple Pie

Recipe provided by:

The Mohawk Trail Association
Mohawk Trail Scenic Byway

Ingredients

  • Pastry for a double-crust, 9-inch pie
  • 5 to 6 cups sliced apples
  • 1/2 cup sugar
  • 2 Tbsp. flour
  • 1/2 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/4 cup maple syrup
  • 1/2 cup sour cream

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.

Muffaletta

Recipe provided by:

Elmer’s Store
Corner of the Route 116 and Route 112 Scenic Byways

Ingredients

Olive salad
  • 1 cup roughly chopped olives
  • 1 Tbsp. shallots, finely diced
  • 1 Tbsp. finely diced celery
  • 1/2 cup fire-roasted red pepper, seeded and sliced
  • 3 Tbsp. wine vinegar or fresh lemon juice
  • 2 Tbsp. capers
  • 1 pomodoro pepper, seeded and sliced
  • 1 Tbsp. olive oil
  • 2 tsp. freshly ground black pepper
Sandwich
  • 3 oz. thinly sliced salami
  • 3 oz. thinly sliced capicola
  • 3 oz. thinly sliced mortadella
  • 1 slice muenster cheese
  • 1 anadama baguette, halved lengthwise

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.

Hot Maple Apple Cider

Recipe provided by:

The Mohawk Trail Association
Mohawk Trail Scenic Byway

Ingredients

  • 6 cups apple cider
  • 1/4 cup maple syrup
  • Piece of cheesecloth and string
  • 1 piece of orange peel cut into strips
  • 1 piece of lemon peel cut into strips
  • 2 cinnamon sticks
  • 6 whole cloves
  • 6 whole allspice berries

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.

Chicken Caesar Wrap

Recipe provided by:

The Huntington Country Store
Jacob’s Ladder Scenic Byway

Yield: 1 serving

Ingredients

  • 3 oz. chopped lettuce
  • 1 oz. Caesar salad dressing
  • 3 oz. cooked chicken breast
  • 1 tsp. freshly grated parmesan cheese
  • 7 croutons

Preparation

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