Try out some of Scarborough Fare Catering's recipes at home!

24 Hour Pickles
Almond Crescent Cookies
Apple Chutney
Best Barbequed Beans on The Planet
Blueberry Crisp
Butterbean Hummus
Chocolate Fudge Wafers
Citrus Brine for Turkey
Creamed Spinach
Creme Brulee
Eggplant & Feta Dip
Flourless Chocolate Torte
Fresh Lump Crab Cakes with Lemon Dill Sauce
Fresh Sausage & Cream Cheese Stuffed Mushrooms
Golden Beet Carpaccio Salad with Goat Cheese
Hoppin' John
Hot Buffalo Wings, Maytag Blue Sauce
Jalapeno Jerk Baby Back Ribs
Leek & Goat Cheese Dip
Magnolia Grill's Blueberry - Peach Pie
Mixed Vegetable Casserole
Mom's Carrot Cake
Mom's Vegetable Beef Soup
Mrs. Brothers' Brown Sugar Glazed Country Ham
Mrs. Helen Bonner's Rum Cake
Old Times Lemon Jelly Cake
Pickled Cucumber Salad
Pineapple Casserole
Red Skin Potato Salad w/ Dill
Red Snapper with Creamy Dijon Sauce
Scarborough Fare's Balsamic Vinaigrette
Seafood Gazpacho
Senator Barb's Favorite Crab Cake Recipe
Shrimp Newburg
Shrimp Roll
Southern Chew Bread
Southern Pound Cake with Cream Cheese & Pecan Fros
Spicy Shrimp & Creamy Grits
Summer Squash Fritters
Sumptuous Strawberry Shortcake
Tomato Basil Bisque

Citrus Brine for Turkey:
  • 1 cup salt
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 3 cloves garlic
  • 4 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 1/2 gallons cold water
    1. Rub some of the salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.   
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