Apricot Jam

Portuguese “Port” Muffins

May 15, 2013

Port Muffins 2Portuguese “Port” Muffins

Most of you know that I don’t write about a product or a restaurant unless I really like it. These “Ports” or Portuguese muffins have become a big thing here in New York City.  Port Muffins are a bit larger and flatter than regular English muffins.  They’re a bit sweeter, but not too sweet or sugary.  They are billed as “The 3 Meal Muffin” because you can have them for breakfast, use them for sandwiches for lunch or use them for hamburger buns for dinner. I like to serve them toasted for a weekend breakfast when making bacon and eggs.  I love to slather them with apricot-peach jam.

Port Muffins are made by Central Bakery in Fall River, MA.  Central Bakery is a family owned bakery that’s been operating since 1975.  Apparently, the owner, Dave Lopes’, grandmother brought her recipe from the Azores in Portugal hence the bakery was born.   The muffins were originally molded by hand and soon became an instant hit.  These days the muffins are made by using a small electric bread mold in order to produce thousands of muffins per week.  Currently, these Port Muffins are a bit difficult to find.  I know that you can find them at Citarella and Dean & Deluca here in New York City.  If you can’t find them in your area then ask your local grocer to stock them or special order them for you.  I have totally broken up with the commercial English muffins (you know who you are) and will only buy Port Muffins.  As a matter of fact I buy extras and store them in the freezer so that I don’t run out.

Here is what my West Coast Portuguese friend Carol says, “These muffins are the greatest! They remind me in a sort of way of my mother’s Portuguese sweet bread in a muffin form! Yum”

Here’s the info:

Central Bakery

711 Pleasant Street

Fall River, MA 02723

(508) 675-7620

Tell them that Tiny New York Kitchen sent you!

There Website is:



Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone


Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce


Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest


Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices


Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns


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