The Hanford Mills Museum presents its annual Ice Harvest Festival.
Food
How to Make Frozen Lime Pie Recipe with Tracy Maines
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Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)
Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
Filling:
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
Meringue:
1 cup egg whites
1 cup sugar
Zest of 1/2 lime
Filling:
Preheat oven to 300 degrees. In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed. Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.
Arts
Learn How to Cook Lamb Kabobs with Tracy Maines
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For our Seasons at the Lake documentary, Tracey Maines invited us into her kitchen to show us how food plays a role in binding families and their vacation traditions together.
Arts
Not From Wisconsin at Hopshire Farm & Brewery
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We visit Hopshire Farm & Brewery located in the rolling hills outside Dryden, NY. There we talk with owner Randy Lacey about the community that has formed around his brewery.
Arts
Dirt Farm at Two Goats Brewing
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We travel to the scenic Finger Lakes to profile Two Goats Brewing. We talk with owners Jon and Jessica Rodgers about what makes their business so unique and how they got settled in beautiful Hector, New York.
Arts
Learn How to Cook Stuffed Herb Tomatoes with Tracy Maines
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Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese
Preheat oven to 400 degrees.
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.
Arts
The Nate Gross Band at Water Street Brewing Co.
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We visit Water Street Brewing Co. in downtown Binghamton, New York. There we talk with them about operating a brewery in the heart of the city.
Arts
Sharada & Jamael at Farmhouse Brewery
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We travel to the village of Owego, New York to profile The Farmhouse Brewery. Owner Marty Mattrazzo details how the brewery came into existence and why they rely on local farmers for many of the ingredients they use in their beverages.
Arts
‘Brew Beats’ Returns!
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WSKG’s concert series Brew Beats returns Thursday, October 26 at 8PM, with two new episodes. Brew Beats is a music show that follows the roads that connect Upstate New York’s dynamic and growing breweries and cideries. The night kicks off at The FarmHouse Brewery in Owego, where we talk with owner Marty Mattrazzo about what makes their products so unique. We also welcome talented jazz duo Sharada Shashidhar and Jamael Dean. https://www.youtube.com/watch?v=biNraZp1KTs&feature=youtu.be
Then at 8:30PM, we head to Water Street Brewing Co. in downtown Binghamton.
Arts
How to Make Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines
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Learn how to cook this sweet and savory dish of Roasted Beet and Chèvre Stacks with Oranges with Tracy Maines. Please enjoy this recipe from our Seasons at the Lake documentary.
Roasted Beet and Chèvre Stacks with Oranges (pg 53 in My Cottage Kitchen Cookbook)
12 ounces Chèvre (goat cheese), softened
2 tablespoons fresh thyme, minced
6 medium beets (about 1 pound), roasted
3 large navel oranges (2 for segments and 1 for zest and juice)
2 tablespoons balsamic vinegar glaze
6 large basil leaves
2 ounces walnuts, chopped
In a small bowl combine the softened cheese and the minced thyme, mix well. Place the cheese on a piece of plastic wrap and form into a tidy tube shape about 1 1/2 inches thick. Wrap and refrigerate for at least 2 hours or until firm.
Arts
Which PBS Celebrity Chef Are You?
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We adore celebrity chefs and TV food personalities for their outrageousness and willingness to say, do, and taste almost anything. But which of these famous chefs are you most like? Take the quiz to reveal the answer!
This month PBS celebrates some of our favorite chefs on American Masters. James Beard: American Masters airs Friday, May 19, 2017 at 9:00 pm
Julia Child: American Masters airs Friday, May 19, 2017 at 10:00 pm
Jacques Pepin: American Masters airs Friday, May 26, 2017 at 9:00 pm
Alice Waters: American Masters airs Friday, May 26, 2017 at 10:00 pm