Butternut Farm Recipes

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Butternut Farm
1654 Main Street
Glastonbury, CT 06033

Don Reid

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(860) 633-7197
(860) 659-1758 fax

In the dining room at Butternut Farm -- click here to see the big picture

Don credits his mother with encouraging his interest in the kitchen. “She always had a flair for making things look attractive on the plate,” he says and adds, “if you like to eat, your cooking will usually turn out well.” Don began cooking when he moved out on his own. “You really have to like food, cooking and eating... and you build up an expertise in doing it,” he says. “It's fun to create something people like and it's satisfying to show there's no mystery in cooking.”

Modest as Don is about his wealth of cooking talents, he is noted for some of his popular New England dishes. He has been featured in Yankee Magazine, first in 1988 as a “Great New England Cook.” In 1989, he created original recipes for Veal Collops in Mushroom and Marsala Sauce and Casserole Florentine using Campbell's® Condensed Cream of Mushroom Soup for a Yankee Magazine Food Festival in Boston. At a similar festival in 1990, he created recipes for Jones Sausages.

Pâté Butternut Farm

1 large onion, chopped
1 stick butter
1 pound chicken livers, membranes removed
1 ½ apples, unpeeled, cored and sliced
¼ c sherry
¼ c Madeira
4 hard-boiled eggs, peeled
Salt and pepper to taste
Basil, rosemary to taste
¼ c cognac
¼ c melted butter

In a medium skillet sauté the onion in the butter until soft and golden. Add the liver and toss until outsides are brown but centers are still slightly pink. Add the apples and sauté 1-minute. Add the sherry and Madeira and cook until liquid is reduced to half. In the bowl of a food processor, process the liver mixture and the hard-boiled eggs until coarsely ground. Add seasonings and the cognac, pulse to blend. Turn into one large or several small crocks and pour the melted butter over the surface to seal. Chill until ready to serve. Serve with rye toast, lemon wedges, and finely chopped onion. This will keep for 5 days in the refrigerator.

Sunshine Joy

4 oz cooked, diced chicken breast
(or one 4 ½ oz can chunk chicken)
½ c cucumber, peeled, seeded, and finely chopped
½ c sour cream
2 T finely chopped onion or shallot
2 t lemon juice
¼-½ t dill leaves, crushed
freshly ground pepper to taste

Blend all ingredients and chill for 2 to 3 hours before serving. Serve with light crackers or sliced French bread. This is best served the same day it is made.

Butternut Farm Liptauer Cheese

1 2 oz can flat anchovies
8 oz cream cheese, softened
2 sticks unsalted butter, softened
2 t caraway seeds
2-3 shallots, minced
2 t capers, drained
3 t paprika
freshly ground pepper to taste
1 t Worcestershire sauce

In the work bowl of a food processor, puree the anchovies. Cut the cream cheese and butter into pieces and add. Puree until smooth. Transfer to a mixing bowl. Add remaining ingredients and blend. Adjust seasonings to taste. Chill until ready to serve (overnight if possible). Serve at room temperature accompanied by slices of fresh French bread.

Zucchini Marmalade

2 pounds small zucchini, washed, ends trimmed, and sliced (6 cups)
juice of 2 lemons
1 t grated lemon peel
1 13½ oz can crushed pineapple, drained
1 1¾-oz package powdered fruit pectin
5 c sugar
2 T crystallized ginger, finely chopped

In a large saucepan, combine the zucchini slices, lemon juice, peel and pineapple. Bring to a boil, lower heat, and simmer, uncovered until squash is somewhat soft (about 15 minutes), but still holds its shape. Add the fruit pectin. Return the pan to high heat and bring to a boil. Add the sugar and ginger and bring to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir and skim for 5 minutes to cool slightly. Ladle into hot sterilized jars and seal. Allow to set for several days before serving. Makes 5 8oz jars.

Bongo Bongo Soup

(adapted from a Plaza Hotel recipe)

4 T butter
4 shallots, minced
½ c dry white wine
2 pints chucked raw oysters, coarsely chopped
1 t salt
½ t freshly ground pepper
1 10 oz package frozen chopped spinach, defrosted and squeezed dry
6 c homemade or canned chicken stock
2 c whipping cream
1 t Worcestershire sauce
dash of cayenne pepper

In a medium saucepan, melt the butter. Add the shallots and sauté until soft. Add the wine and bring to a boil. Simmer until liquid is reduced to half. Add the oysters and their liquid, salt, and pepper; heat just until the mixture is warm. Remove from heat and reserve. In a large, heavy pot, combine the spinach and stock and bring to a boil. Add the oyster mixture and cool slightly. Pour mixture into a blender or the work bowl of a food processor and puree. Return to large pot, add the cream, Worcestershire sauce and cayenne pepper. Adjust seasonings to taste. Heat to steaming; serve hot. Serves 8.

Chicken Breasts with Artichokes

6 chicken breast halves, boned and skinned
1 can artichoke bottoms (7¾ ounces drained weight)
1½ c homemade or canned chicken stock
1 t tarragon
freshly ground pepper

Remove the tenderloin from each breast and reserve for another use. Pound each breast between two sheets of plastic wrap or waxed paper until about ½” thick. Rinse the artichoke bottoms. Pat dry and fill with about 1 T of the mushroom duxelle mixture (see recipe below.) Wrap a chicken breast around each and shape into neat half-rounds. Set in a shallow pan that holds the chicken rounds snugly. Add enough chicken stock to nearly cover the chicken and sprinkle with tarragon and pepper. Cover the pan and bring to a simmer on top of the stove. Cook 10-15 minutes or just until firm. Do not overcook. Remove to a serving platter and keep warm, reserving cooking liquid for another use. Serve with a hollandaise sauce or the béarnaise sauce below, and garnish with parsley. Serves 6.


½ stick butter
10 oz mushrooms, minced
6-8 shallots, finely minced
Salt & freshly ground pepper to taste
pinch of nutmeg

In a medium skillet, melt the butter. When foamy, add the mushrooms and shallots and sauté until all the liquid has evaporated and the mixture somewhat holds together (about 10 minutes). Add spices. This may be done 1-2 days ahead and refrigerated until ready for use.

Béarnaise Sauce:

2 shallots, minced
1 T tarragon
Salt and freshly ground pepper
¼ c white wine or tarragon vinegar
¼ c dry vermouth
3 egg yolks
1 stick unsalted butter, cut into small pieces and softened at room temperature.

In a small skillet, simmer the shallots, tarragon, salt and pepper in the vinegar and vermouth until only a few spoonfuls of the liquid remain. Remove from heat and quickly whisk in the yolks. Set over a double boiler of water that's barely simmering. Whisk continuously until mixture is thick and creamy. Add the softened butter, a few pieces at a time. Continue whisking over the warm water until all the butter has been incorporated. Remove from heat. Serve immediately or allow to sit at room temperature until ready to serve (up to 45 minutes).

Mousseline of Salmon

This recipe works nicely with several types of fish including flounder or sole, bluefish or salmon. All go well with a shrimp sauce or the mustard sauce below.

1 ½ pounds salmon
2 eggs
¾ c whipping cream
salt and pepper to taste
½ t tarragon leaves
4 T chilled, unsalted butter

Clean the fish to remove any skin and bones. Puree in food processor. Add the eggs, cream, and seasonings and blend. With the machine running, add the butter in small pieces. Preheat the oven to 325°F. Butter 8-10 small timbales and divide the fish mixture among them. Cover each with a piece of buttered waxed paper and set in baking pan (Or mound the fish mixture slightly higher than each timbale and omit the waxed paper to create a brown edging over the tops. This is my favorite presentation.) Pour enough hot water into the pan to fill 1/3 of the way up the sides of the timbales. Bake 30-40 minutes, until a sharp knife inserted in the timbales comes out clean. Unmold immediately; they should slip out easily. If not to be eaten immediately, chill them; reheat briefly in the microwave. Serve with your favorite sauce, such as shrimp sauce, béarnaise, or the mustard sauce below. Garnish with lemon slices or peel.

Mustard Sauce:

1 c sour cream
2T prepared horseradish
1 t prepared mustard

Combine the ingredients in a small saucepan and heat gently. Spoon over the unmolded timbales.

Battle of Lexington Soup

¾ c finely chopped onion
4 T butter
2 c fresh or canned pumpkin puree
5-6 c homemade or canned chicken stock
1 c cooked, diced chicken
2 c whipping cream
Salt and freshly ground pepper to taste
Pinch of nutmeg

Sauté onion in butter until golden. Add the pumpkin, diced chicken and the stock; bring to a boil. Reduce the heat and simmer for 5 minutes. Add the cream and seasonings and stir just until heated. Serve immediately. Serves 8.

Veal Chops Braised in Cider

6 veal loin chops, but to 1” thickness
salt and pepper to taste
1 t each savory, thyme and paprika
4 T butter
1 large onion, finely chopped
1 c apple cider, or enough to cover chops
2 T cornstarch combined with enough cider to dissolve
1-2 apples, sliced and dipped in lemon juice, for garnish

Preheat oven to 400°F. Sprinkle the chops with seasonings. Melt 2 T of the butter in a baking pan that is just large enough to hold the chops. Sprinkle the onion over the bottom of the pan. Arrange the chops in one layer in the pan. Melt the remaining butter and pour over the veal. Add the cider. Cover with foil and bake for 45 minutes, or until fork tender. Baste occasionally while chops cook. Do not overcook. Transfer the pan juices to a saucepan and bring to a boil. Thicken with the cornstarch mixture. Adjust seasonings and pour over the chops. Garnish with apple slices if desired. Serve immediately. Serves 6.

Chocolate Outrageous Pie

2 stick unsalted butter, softened
8 oz cream cheese, at room temperature
2 c sugar
4 squares unsweetened chocolate, melted and cooled slightly
1 t vanilla or ½ t mint extract
4 eggs
1 baked 9” pie crust

Using an electric mixer beat the butter and cream cheese together until fluffy. Slowly add the sugar and beat until mixture is cream and sugar is dissolved. Add the melted chocolate, extract and blend. Add the eggs, one at a time, beating for 5 minutes after each egg. Pour into pie crust and refrigerate for 2-3 hours before serving. Garnish with whipped cream and grated chocolate if desired (this pie may be frozen).

Ginger Roll


¾ c sifted flour ¾ t baking powder
¼ t salt
1-2 t powdered ginger
4 eggs
¾ c sugar
1 t vanilla

Preheat oven to 400°F. Grease an 11x17” jellyroll pan and line it with waxed paper. Combine the flour, baking powder, salt and powdered ginger. Beat the eggs until light yellow and fluffy. Gradually add the sugar while continuing to beat the eggs. Beat until very light and thick. Beat in the vanilla and then fold in the flour mixture, turning the bowl and folding until no flour is visible. Gently turn mixture into prepared pan and bake for 9-12 minutes or until cake springs back to the touch. Do not allow the cake to brown. Let cool in pan for 2-3 minutes. Meanwhile spread a tea towel over a flat surface and sprinkle it with confectioners' sugar. Turn the cake roll onto the towel. Roll up in the towel from the short end and let cool, then fill.

Ginger Filling:

2 c whipping cream
1 c ginger marmalade
2-3 T chopped crystallized ginger for garnish (optional)

Whip the cream until quite stiff. Fold in the marmalade.

To Assemble Cake:

Gently unroll the cake and cover with about ¾ of the filling. Roll the cake up loosely and set on a serving platter with the seam side down. Spread the remaining cream mixture over the top and sides and sprinkle the crystallized ginger. Chill for several hours or overnight. This keeps well for several days. Makes 10 generous slices.

Veal Collops in Mushroom and Marsala Sauce

1 ½ pounds veal stew pieces, trimmed and flattened
2 T each of olive oil and butter
1 large onion, quartered lengthwise and thinly sliced
½ pound mushrooms, sliced (optional)
1 can Campbell's® Condensed Cream of Mushroom Soup
2/3 c Marsala
1 T paprika
1/8 t salt
½ t freshly ground black pepper
1 t thyme

Brown half the veal in a large heavy pan over high heat, using half of the oil and butter. Stir and turn constantly, cooking only enough to sear the meat. Transfer to a large bowl and repeat with remaining veal and adding butter and oil as needed. Remove meat. In same pan, sauté sliced onion over medium heat until well softened. Add optional mushrooms. Continue cooking for several minutes until liquid is mostly evaporated. In a small bowl, blend Campbell's® Condensed Cream of Mushroom Soup with marsala, paprika, salt, pepper and thyme and stir until smooth. Add veal to cooked onions and pour sauce over all. Bring to a simmer, stirring to mix evenly. Cover pan loosely to permit slow evaporation. Turn heat down to very low and let mixture bubble gently for a least an hour, turning Collops once or twice. Veal should be tender and the liquid reduced to a finished sauce. Accompany with fluffy white rice and a green vegetable. Serves 4.

Casserole Florentine

1 package frozen chopped spinach, thawed and squeezed dry
1 can Campbell's® Condensed Cream of Mushroom Soup
1 clove garlic, minced
½ t each dried tarragon and marjoram
Salt and pepper to taste
4 c cooked noodles or other cooked pasta
1 pound sweet Italian sausage, cooked, drained, and chopped
1 large onion, coarsely chopped
1 egg
1 15 oz container ricotta cheese
1 tomato, seeded, chopped
chopped parsley

Combine spinach, Campbell's® Condensed Cream of Mushroom Soup, garlic and seasonings in a small bowl; spread evenly over pasta in buttered 3-quart flat casserole. Distribute sausage over the spinach mixture and sprinkle with onion. Blend egg into ricotta and spread over all.

Bake in a preheated 375°F oven 25-30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Serves 6.