Cornbread-Tres Leches Ice Cream

A tale:
I work my way through the party, smiling, waving, shaking hands. I check with the bartender, who assures me that she has everything she needs.
I field a couple of compliments on my new jacket. I wanted to wear my velvet smoking jacket, but it’s still a bit too warm, so I went with a double-breasted silver lamé one that I have nicknamed “Charlie,” and he’s striking just the tone I wanted.

I pause briefly as the background music reaches the greatest improvised lyrics of all time:

“She loves that free, fine, wild, knocked-out, koo-koo … groovy wind in her hair,” Frank Sinatra assures me, and I close my eyes and stab the air with my finger as he gets to “groovy.” Man, he was good!

In an easy chair by the window, I see a pretty, sad-eyed woman sitting and staring at the peacocks on the lawn. She is a friend of a friend, who has recently moved here from Jalisco, and rumor has it that she is a bit homesick.

“Hi,” I say, and she nods politely.
“Are you Flora?” I ask, and she nods again, and she smiles, but her eyes are still sad.

“Robin,” I call to one of the caterers circulating through the party with a tray.

“Yes, Boss?” she asks, coming over.
“Did Susan make that thing we talked about?”

“I’ll bring it out.”
I thank her and make small talk with Flora until Robin returns with a dish of ice cream on her tray. She presents it to Flora with a small bow.

Looking confused, Flora takes it, then tentatively takes a very small spoonful of it.

Her smile only reaches the Mona Lisa stage, but her eyes sparkle.

Cornbread-Tres Leches Ice Cream

Small box corn muffin mix
12-ounce can evaporated milk
14-ounce can sweetened condensed milk
1 cup half and half
1 teaspoon ground cinnamon

Make an 8×8” pan of cornbread, according to the instructions on the box.
Let it cool, then stab it all over with a fork. If you are feeling dramatic, use a pair of forks.

Mix the dairy ingredients and cinnamon together, then pour onto your pre-stabbed cornbread.

Chill for at least three hours.

Transfer the sopping wet cornbread and any unabsorbed dairy to a blender, and blend thoroughly for about a minute.

Churn in an ice cream maker, according to the manufacturer’s instructions. (If you do not have access to an ice cream maker, freeze the pan of cornbread solid, then blend. You will get similar results.)

Transfer the soft-serve-consistency ice cream to serving containers and freeze.

If you’ve ever had proper tres leches cake, you are aware that it is the king of cake, moister than moist, and silky smooth. Eating it is like getting a kiss from a cake. This ice cream is inspired by that, but with a chewy texture and the background flavor of yellow corn. The hint of cinnamon makes it taste a bit like Biscoff cookies. This is easy enough to make and delicious enough that it will quickly become a regular part of your dessert rotation.

Featured photo: Courtesy photo by John Fladd.

In the kitchen with Clifford Passero

Photos courtesy of Fresh Chef Press.zxFor Clifford Passero, head chef and kitchen manager at Patty B’s, an Italian American restaurant in Dover (34 Dover Point Road), cooking food is like building a house. “I take the knowledge I have learned, I use the tools I have, I start at the foundations and put things together until I have a finished product,” he said. Growing up in Portsmouth, he was influenced in the art of cooking by his mother and grandmother. His time in the food industry started with serving ice cream and busing tables and for the past nine years he has been at Patty B’s, where he says he has learned a lot and continues to be inspired.

What is your must-have kitchen item?
All my staff and a good sauce pot.

What would you have for your last meal?
Homemade buttermilk biscuits and gravy with a poached egg (medium) and delicious home fries with ketchup.

What is your favorite local eatery?
Sara Thai in Dover.

Name a celebrity you would like to see eating in your restaurant?
Giada De Laurentiis. I love her.

What is your favorite thing on your menu?
Eggplant Parm and Patty’s Bolognese.

What is the biggest food trend in New Hampshire right now?
Asian fusion. Hot pots and noodle bars.

What is your favorite thing to cook at home?
It’s really tough to say what my favorite is, but I love grabbing stuff from my garden and getting creative.

Creamy Marsala with mushrooms
From the kitchen of Clifford Passero.

7 cloves of chopped garlic
1 teaspoon salt
1 teaspoon pepper
6 medium sliced shallots
Cremini mushrooms
1 cup of Marsala wine
4 Tablespoons of butter
1 quart of light cream
½ quart of heavy cream
mascarpone cheese
1 teaspoon of Essence seasoning
½ pound of cream cheese
1 Tablespoon of olive oil
¼ cup of locally foraged mushrooms
Grated pecorino Romano
Pasta (penne or cavatappi is recommended)


In a large sauce pot take 5 cloves of chopped garlic, 1 teaspoon of salt and 1 teaspoon of pepper, and 6 medium sliced shallots, cook until shallots get soft. Add in sliced Cremini mushrooms, cook until browned. Add 1 cup of Marsala wine, cook to reduce, remove from heat.
In another pot, melt 4 tablespoons of butter and sweat 2 cloves of chopped garlic. Add 1 quart of light cream and half a quart of heavy cream. Whisk until cream rises.

Add half pound mascarpone cheese and 1 teaspoon of Essence to the cream mixture. Add half pound cream cheese to cream mixture, melt and stir until smooth (do not boil).
Combine all into one large-size pot and reduce over medium-low heat for 30 to 45 minutes.

To serve: Heat 1 tablespoon of olive oil in a sauté pan and add a quarter cup of locally foraged mushrooms. Cook until browned. Add cream mixture; cook until thickened. Mix in your favorite cooked pasta (penne or cavatappi is recommended). Finish with grated pecorino Romano.

Featured photo: Clifford Passero, head chef at Patty B’s. Courtesy photo.

New cafe on canal

Fresh Chef Press brings organic local food

On April 25, 2022, Abbey Morrison transitioned her meal prep business from Fresh Chef Meal Prep to Fresh Chef Press, a cafe on Canal Street in Manchester, with her friend and business partner Shauri Gilot-Oquendo. The cafe serves smoothies, salads, bowls, coffee, toast and sandwiches all made with local organic ingredients.

“We were doing [meal prep] … before we got presented with an opportunity to open a cafe on Canal Street,” Morrison said. “We didn’t really have this [plan] that we were going to open a location in this amount of years. It kind of just fell into our lap [from] hard work [and] after a while people see that you’re committed to the cause.”

Photos courtesy of Fresh Chef Press.

Morrison’s interest in food and nutrition can be traced back to when she was diagnosed with high cholesterol at age 7. She began seeing a nutritionist to change her diet and learned about what food can do for your body in the process, an avenue she continued down at Johnson & Wales University.

“I wanted to do the same thing for other people, so I went down the route of culinary nutrition and worked with different chefs around the world to see how they do it,” she said. “I got to experience everything and bring it back to my home city and help people here.”

After running Fresh Chef Meal Prep for 3 years, Morrison got presented with the opportunity to fill the space that formerly housed Green Bike Smoothie Bar. She decided to go in along with Gilot-Oquendo to open Fresh Chef Press with the aim to serve food that is both nutritious and delicious while also helping local businesses and the environment through the use of reusable and biodegradable materials.

“We try to locally source as much as possible to help our local farms and support small businesses,” Morrison said.
Such businesses include McQuesten Farm and Charmingfare Farm, where they get their produce, Amherst Garden, where they get honey, and Hometown Coffee.

Their commitment to offering local and healthy food extends beyond the doors of their cafe with their POS fridge where customers can buy peanut butter, honey and oat power ball energy bites, a variety of hummuses, dressings and pesto, the same that are used in the cafe and all made in-house.

“It kind of plays off our meal prep,” Morrison said. “We try to make it as easy as possible for you to be healthy at home too.”

Photos courtesy of Fresh Chef Press.

In addition to providing nutritious food for people, they feed their furry friends with pup-sicles and excite bites.

“A lot of the same things that are really good for people, like blueberries, they have a lot of antioxidants and cancer-fighting stuff in them, are really good for dogs,” Gilot-Oquendo said. “All clean and organic stuff for our pups as well.”


“Since we’re in downtown Manchester, a lot of people are walking with their dog,” Morrison adds. “The fact that they can come down and grab something for them and their pup I think is what separates us.”

Featured photo: courtesy of Fresh Chef Press

Celebrate diversity

Multicultural Festival will return to Concord

Celebrate the cultures that make New Hampshire special through food, music, dancing and art at the Concord Multicultural Festival on Sunday, Sept. 24, from 11 a.m. to 5 p.m. at Keach Park.

The free festival began in the mid 2000s when many refugees were coming to the capital, as Concord was a refugee resettlement city, according to festival director Jessica Livingston.

“It was created as a way to introduce the community to the new community members who were being settled here from other countries,” she said. “A group of community leaders … decided to create a festival that would help connect people.”

Courtesy photo.

The festival has expanded over the years. In the international flag parade that was added to the festival around six or seven years ago, 40 countries were represented at first; the number is now over 70

More than 70 vendors will be at the festival selling crafts like African baskets, jewelry, wood carvings, instruments, clothing and shoes, and running activities like face painting, coloring and painting kindness rocks.
The overall favorite, according to Livingston, is the food, with community members making Mexican staples like tamales and horchata, dishes from Afghanistan like pashto samosa, and restaurants like Maddy’s Food Hub, with African, Caribbean and Italian food and Batulo’s Kitchen.

“[Batulo’s] specialty is sambusa … but this year since she has her own restaurant she’s now going to branch out and do a little more,” Livingston said. “She’s [making] rice plates with veggies or chicken …, home-baked bread, yellow split pea soup … fried potatoes [and] mandazi, which is an African fried dough.”

After the flag parade and opening ceremony, there will be live performances throughout the whole festival, with Japanese drumming, Hawaiian hula dancing, Nepali and Hindi folk and classical music, Irish dancing performed by In the Field Irish Dancers, and a Brazilian carnival performance by SambaViva.

“Our mission is about creating a welcoming community for everybody who is here regardless of where you’re from or how long you’ve lived here,” Livingston said. “It’s about bringing people together over shared love for food, music and art and connecting as a community [to] get to know each other in a fun way.”

Featured photo: Courtesy photo.

Treasure Hunt 23/09/21

Dear Donna,
I picked this small autograph book up a few years back. It’s 5”x7” and has about 60 autographs from Holyoke, Mass., 1884. I’m done enjoying reading it, so now I’m looking for a new home. Can you give me a value on this? Thank you for any help, Donna.
Alex

Dear Alex,
Autograph books were a very popular thing in the Victorian era. Earlier ones can also bring high values.

With autographs you’re looking for any significant ones of known people, events in time, drawings, etc. The more content the better, and hand drawings as well.

If it’s just a school autograph book with multiple friends signing it. I think there are collectors for just that as well. The values seem to run in the $25-$40 range. Again, though, if there are drawings or small paintings on pages etc., could be more.

Alex, I hope this helps finding your book a new home. Thanks for sharing with us.

Donna Welch has spent more than 35 years in the antiques and collectibles field, appraising and instructing. Her new location is an Antique Art Studio located in Dunbarton, NH where she is still buying and selling. She is a member of The New Hampshire Antiques Dealer Association. If you have questions about an antique or collectible send a clear photo and information to Donna at [email protected], or call her at 391-6550.

Invasives: What are they? What can you do about them?

See a culprit, dig it out

I’m lucky. Unlike many houses built in the 1800s or early 1900s, mine had no invasive plants when I bought it in 1970, probably because it was built as a creamery, or butter factory. Decorative plants were not needed. Most older houses are plagued with plants brought from Asia or Europe by well-meaning people who did not know that, once imported, those handsome plants might not have any predators that could keep them under control. Most of our native insects will not eat foreign plants.

Plants including Japanese knotweed, Asian bittersweet, goutweed, purple loosestrife, yellow pond iris and multiflora roses have thrived in New England, and all are nearly impossible to get rid of, once established. Unfortunately, I now have four of the six mentioned above. But no Japanese knotweed or bittersweet, thankfully (they are two of the worst).

Plants including Japanese knotweed, Asian bittersweet, goutweed, purple loosestrife, yellow pond iris and multiflora roses have thrived in New England, and all are nearly impossible to get rid of, once established. Unfortunately, I now have four of the six mentioned above. But no Japanese knotweed or bittersweet, thankfully (they are two of the worst).

Multiflora rose hips are eaten by birds, but the plants are invasive and should be removed. Photo by Henry Homeyer.

The multiflora rose was introduced from Asia in the 1860s as a vigorous ornamental rose and as a source of rootstock for grafted roses. In the 1930s it was widely introduced as erosion control and alongside highways — a mature planting is so dense it can prevent cars from going over median strips. But the birds liked the rose hips — the seed pods — and it escaped cultivation.

So what am I doing to eliminate it on my property? I am digging it out. Most effective for one- or two-year-old plants, I am using a curved, single-tine hand tool called the CobraHead (www.cobrahead.com) to carefully excavate the roots until I can lift the plant out.

First, I dress appropriately: jeans, long-sleeved shirt, a hat with a brim, and heavy winter leather work gloves. This culprit wants to hurt anyone trying to uproot it. I cut off the branches, just leaving a foot or so to grab onto when pulling it out. Then I loosen the soil and pull weeds around it. The roots radiate outward from the stem like spokes on a bike. I loosen each root and tug gently when they are small enough to remove.

First, I dress appropriately: jeans, long-sleeved shirt, a hat with a brim, and heavy winter leather work gloves. This culprit wants to hurt anyone trying to uproot it. I cut off the branches, just leaving a foot or so to grab onto when pulling it out. Then I loosen the soil and pull weeds around it. The roots radiate outward from the stem like spokes on a bike. I loosen each root and tug gently when they are small enough to remove.

I’ve read that just cutting back the stems to ground level will stimulate the roots to send up new shoots everywhere, causing a bigger problem. There is no easy answer. Invasive plants are always difficult to remove — usually a scrap of root can generate a new plant or several.

Buckthorn is another invasive that is common along streams and at the edges of fields. As with multiflora rose, cutting it down stimulates the roots to send up new shoots. The best way to eliminate it is to starve the roots: Take a pruning saw and cut through the bark and the green layer of cambium beneath that. Go all the way around the trunk, then repeat 6 inches above the first cut, and repeat. This will not kill the tree until the third year, but this slow death will not stimulate the roots to grow. Best done in winter or fall after leaf drop.

Since buckthorn is often multi-stemmed, it can be difficult to use that method. Do it up high enough that you can get your saw in between the stems. But I’ve done it, and it works.

Purple loosestrife is blooming now in swamps and wet places — it is gorgeous but outcompetes many of our native wetland plants that feed pollinators and other animals. Like many invasives, it produces huge numbers of seeds and these seeds don’t all germinate the next spring — many stay dormant for years. I’ve read that multiflora rose seeds can stay viable up to 20 years — a good reason to clear plants out when young.

My approach to purple loosestrife is to dig out new, young plants. I recognize them by their square stem, the leaf shape and the color of the stem, which is often reddish. But for big established plants I just use a curved harvest knife to slice off the foliage once or more than once each summer. This prevents seed production and reduces plant energy.

As regular readers of this column know, I only use organic techniques in the garden. This means no chemicals including herbicides. From what I have read, most herbicides will not kill the invasives mentioned in this article. They will set them back considerably, depending on the age of the plant and the dose of the chemical. But learning to recognize all the invasives is best. And if one appears on your landscape, get rid of it immediately! And remember, persistence is important.

Henry is a lifetime organic gardener living in Cornish, N.H. He presents at garden clubs and libraries around the region, and is the author of four gardening books. Reach him at [email protected].

Featured photo by Henry Homeyer.

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