Episode 612 of Weekends with Yankee: Celebrating Tradition

Focus on All Things New England Having trouble viewing this email? [View this email on the web](. [Weekends with Yankee logo]( Weekends with Yankee Episode 612: “Celebrating Tradition” New England is a region steeped in tradition. In this episode of Weekends with Yankee, we board the massive schooner J&E Riggin for a windjammer cruise along the beautiful Maine coast. Then we travel down to Boston for the Head of the Charles, the largest two-day rowing event in the world. Lastly, up north in Vermont, we find the Shelburne Museum, one of the country’s most unique museums, home to a land-bound lighthouse, a steamboat docked in a grassy meadow, period gardens, and four centuries of art and Americana. [WATCH NOW]( [Blood Orange, Walnut, and Manchego Salad with Champagne and Honey Vinaigrette]( Cooking on the J&E Riggin with Annie Mahle. Photo: Elizabeth Poisson Blood Orange, Walnut, and Manchego Salad with Champagne and Honey Vinaigrette Filming Weekends with Yankee was one peak experience after another. We visited the most beautiful places in New England, ate incredible food, and went behind the scenes to meet the talented and hard-working farmers, makers, and chefs who make this region such a wonderful place to live and eat. One highlight: spending the day aboard the J&E Riggin, a 1927 two-masted schooner that was originally built as an oyster ship but now ferries passengers on multiday cruises around Penobscot Bay in Maine. Captains John Finger and Annie Mahle are the hosts, and Annie, a professionally trained chef, has earned the Riggin a reputation as the ultimate windjammer cruise for food lovers. During our cruise, she prepared several dishes on her cast-iron Atlantic Fisherman wood stove, including a marinated roasted pork loin and this savory-sweet salad with citrus and Manchego cheese. Any type of orange will work well in this salad, which balances a range of sweet, tangy, bitter, salty, and nutty flavors. Total Time: 25 minutes Hands-On Time: 25 minutes Yield: 4 servings Ingredients - 1 small head radicchio, cored and cut into 1- or 2-inch pieces; about 3 cups loosely packed - 1 medium head butter lettuce, cored and torn into 2-inch pieces; about 4 cups loosely packed - 1/2 cup champagne and honey vinaigrette (see recipe below) - 3 blood oranges (or other orange of your choice) - 2/3 cup walnuts, coarsely chopped - 2 ounces shaved Manchego cheese; about 1/2 cup Instructions Wash radicchio and lettuce in cold water and dry well. With a sharp knife, trim the peel from the oranges and then separate the segments from the membrane. Squeeze the membrane to extract any juice and reserve for vinaigrette. Just before serving, place the lettuces in a large bowl and with your hands gently toss with the vinaigrette (you won’t need to use all of it). Add the oranges and walnuts and then sprinkle the cheese on top. Champagne and Honey Vinaigrette Ingredients - 1/2 tablespoon Dijon mustard - 2 tablespoons champagne vinegar - 1/2 teaspoon minced garlic - 1/2 tablespoon honey - 1/2 teaspoon table salt - Several grinds fresh black pepper - 1 1/2 tablespoons blood orange juice - 1/2 cup canola oil Instructions Combine all ingredients except the oil in a blender or food processor and whirl until combined well. Add the oil drop by drop and then increase to a drizzle and then a stream. Store any leftovers in the refrigerator. Yield: 1 cup dressing SPONSORS Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [Unsubscribe]( [Forward to a Friend]( [Send Feedback]( [Facebook](   [Instagram](    [Pinterest](    [Twitter](   Help us be sure that this email newsletter gets to your inbox. Adding our return address [Today@NewEngland.com]( to your address book may "whitelist" us with your filter, helping future email newsletters get to your inbox. Did a friend send this to you? [Sign up to receive your own copy and a free guide](. At anytime you may [update your email preferences or change your email address](. Copyright © 2022 All Rights Reserved Yankee Publishing, Inc. - PO Box 520 Dublin, NH 03444 [Our Privacy Policy](