Gooseberries are used mostly in desserts, but in some countries, like Portugal, people mix gooseberry juice with soda, water or even milk to make a popular beverage.

Gooseberries are used mostly in desserts, but in some countries, like Portugal, people mix gooseberry juice with soda, water or even milk to make a popular beverage.

Stuffies, or stuffed clams, are a very personal matter here in Southern New England. There are as many stuffies recipes as there are chowder recipes, and everyone thinks they’ve got the best one. Most stuffies that I’ve had in restaurants, like most meatballs I’ve had, have too much bread and not enough of the good stuff.
I use medium-sized clams for this recipe and not the traditional quahog, a large clam often used in chowders that I find to be too chewy.
Dropping the clams in hot water in the beginning helps make opening the clams a lot easier.
This recipe makes a lot of stuffies, but they freeze well so you can have them when you want.
ALZ STUFFIES
Ingredients:
4 dozen medium neck clams
1.5 pounds chopped chourico, skin removed (I use Mello’s from Fall River, Mass)
3 onions, finely chopped
3 tablespoons garlic, finely chopped
3 cups frozen or fresh corn kernels
3 cups toasted and coarsely ground Portuguese bread
3/4 cup chopped fresh oregano (or 1 Tablespoon dried)
1 1/4 cups chopped fresh sage (don’t use dried)
Salt and pepper
Butter
For the aioli:
Sambal chili paste
Mayonnaise
In a large pot of boiling water, drop the clams in, about a dozen at a time. Remove them after about 30 seconds, before they open. Place in bowl to cool. Do this with all the clams.
Open the clams with a clam knife over a bowl, making sure you save all the liquid from the clams. Put clam shells to the side. Throw away any broken shells, and wash the empty shell halves thoroughly.
Move clam meat to a cutting board or food processor and chop to medium-fine. Set aside. Let clam juices sit in bowl and then pour off to another bowl, leaving behind sand and grit.
In a large frying pan, add olive oil, onions, and chourico and cook on medium heat for a few minutes. Add oregano and sage and cook a few more minutes. Add corn and cook a few more minutes, a little more if the corn was frozen. Add chopped clams and stir, cooking for a few more minutes. Add breadcrumbs a little at a time until you have a nice balance of bread and other ingredients. Add the clam juice a little at a time as well, so that you can add all the breadcrumbs, but the mix isn’t runny. There’s lots of flavor in the clam juice, so use as much as you can! Season with salt and pepper.
Remove the pan from the heat and fill the empty clam shells with the stuffing.
At this point, you can freeze the clams. I put them on small sheet pans in the freezer until they harden, then I wrap them 6 at a time, and put them in freezer bags. Keep frozen!
To make the aioli, mix mayonnaise and Sambal in a bowl, to taste. Sambal is hot, so a little goes a long way. Keep covered and refrigerated.
When ready to bake, remove clams from freezer and place on a sheet pan in a pre-heated 350 degree oven. Top each clam with a small ¼” square piece of butter. Bake about 15 minutes, until the clams are sizzling and light brown. Top with a small dab of aioli.
For me, fine spirits are the best gift for the holidays. You can go with some aged rums…sipping tequilas…or classic cognacs. And then there’s the whole list of liqueurs…sweets for the end of the meal or a key ingredient in a flavorful cocktail. Here’s my list of favorite bottles…
Jose Cuervo Reserva de la Familia tequila: I am not a fan of Jose Cuervo tequila in general. If all you want is a reposado or anejo, there are so many other better ones out there: Don Julio, Don Eduardo, Corazon, and Sauza Tres Generaciones just to name a few. And for silver, nothing beats Patron. But this top-of-the-line Cuervo is excellent, and you pay the price for the designer box as well as the tequila. Worth every penny.
St Germaine: a sweet liqueur crafted from hand-picked Elderflowers that grow in the Alps, and featured in an excellent house drink called The Elixir at Cooke and Brown Public House in Providence, Rhode Island, featuring Irish whisky, St Germain, honey, lemon and bitters.
Bols Genever: First made in Holland in 1575, this is the stuff the British fell in love with, tried to copy, and then shortened the name of their resulting product and called it “gin.” But it’s better than gin. Many a great cocktail starts with this key ingredient. One of my favorites is a take on the classic Negroni: combine 1.5 oz Bols Genever, 1 oz Gran Classico, and .5 oz Punt e Mes.
Even if you’re a huge fan of cheese, chances are you’ve never tried cheese curds. Cheese curds are the solid parts of soured milk, either eaten alone or used in regional recipes, mainly in Canada and the Midwest of the United States. The locals call it “squeaky cheese,” because it literally squeaks against your teeth as you eat it.
Cheese curds are usually found only in areas where cheese is made, because it is at its best when it’s freshly made. American varieties are usually yellow or orange, colored much like cheddar cheese, though you can find uncolored curds as well.
My first taste of cheese curds came from an airport store in Milwaukee, Wisconsin, as I was traveling to the Upper Peninsula of Michigan to visit the in-laws.
But now, you can find cheese curds here in our area…and closer to home means fresher curds.
Our friends at Simmons organic farm in Middletown, RI make their own organic goat cheese from milk they get from their own goats. And every once in a while, Karla and Mark treat us customers to cheese curds as well. They are awesome and worth asking for.
Meanwhile, in Westport, Mass, the Shy Brothers farm, makers of those delicious thimble-shaped Hannabel cheeses, also have their own cheese curds, which I find occasionally at Lee’s Market in Westport. Worth a look the next time you’re there.

Whether you eat them by themselves–and they are addictive–or add them to a recipe (most famously used in that classic Canadian dish, Poutine, featuring french fries, brown gravy and cheese curds) cheese curds are something you have got to try.
With the home garden in full swing, we enjoy freshly sliced tomatoes, drizzled with balsamic vinegar and crumbled cheese curds. Or, we take fresh corn on the cob, drizzle a little fresh lime juice on it, and then crumble curds on top. Fantastic!

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Cucumber season is winding down here in Southern New England. If you think these veggies are nothing special, it’s probably because you bought them from a supermarket, where they’ve been grown on the other side of the planet, covered in wax to prevent bruising, and then shipped to your local store where they place them under artificial lighting.
Go to your local farmer now. Buy some amazing fresh cukes. Then try any or all of these suggestions…
CRISPY CUCUMBER SOUP
3 medium-sized cucumbers, peeled and seeded
1 clove garlic, crushed
1 cup vegetable broth
4 cups plain yogurt (I like the full fat yogurt)
1/2 cup mint leaves
juice of 1 lemon
salt and pepper
Peel and seed 2 1/2 of the cucumbers and place in a blender with garlic, broth, 3 cups of the yogurt, mint leaves, lemon juice, and salt and pepper to taste.
Mix well. Add remaining yogurt and wisk in.
Finely dice the leftover 1/2 cucumber and place in soup bowl. Add soup on top.
Garnish with a pinch of SEA salt, preferably Fleur de Sel.
REFRESHING CUCUMBER DRINK
This is a recipe I found last summer, and it’s one of the most refreshing summer drinks you can make for yourself. But it also requires a lot of preparation. It’s worth it. I made a pitcher this past weekend, and I can’t even begin to tell you how good it was!
Ingredients per pitcher:
8 English cucumbers, peeled and seeded
4 cups lightly packed fresh mint leaves
12 Tablepsoons fresh lime juice
8 teaspoons sugar
16 ounces vodka
4 ounces Cointreau
Peel cucumbers and quarter lengthwise. Remove any seeds. Cut a couple of quarters into thin stalks for garnish. Rough chop the rest of the cukes and put them in a food processor. Blend until totally liquefied. Strain cuke juice through a fine sieve, squeezing out as much liquid as you can from the solids. Throw the solids in your compost bin.
In a pitcher, combine mint, sugar and lime juice. Muddle the mint leaves, then add 1 cup crushed ice to the pitcher and stir well.
Add 3 cups cucumber juice, the vodka and Cointreau to the pitcher and stir well again.
Strain liquid into tall glasses filled with ice. Garnish with cucumber stalks.

PIMM’S CUP
Pimm’s No. 1 is a gin-based liqueur made in England. There are many variations of this drink, but my favorite is this simple:
Pimm’s No. 1
Ginger ale
1 smaller cucumber, peeled and quartered lengthwise
In a tall glass filled with ice, pour 2 oz of the Pimm’s No. 1. Fill to top of glass with ginger ale, leaving enough room to place a stalk of cucumber in the glass.
And nothing comforts me more than a bowl of chopped cukes with sour cream, some finely chopped fresh dill and a pinch of salt. Something my Mom gave us as kids that I still love today.
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