Appetizers Featured Recipes Healthy Options Salad

Grated Beet & Carrot Salad with Ginger


  • 1 lb. red or golden beets
  • 1 lb. carrots
  • 1 bunch scallions
  • 1 tbsp. freshly peeled and grated ginger
  • 1 tsp. dijon mustard
  • 1 lime, juiced
  • 1 tbsp. vegetable oil
  • ½ cup cilantro leaves
  • salt and pepper to taste


  1. Peel and grate the beets and carrots.
  2. Wash and slice the scallions (white and green parts) thinly.
  3. Toss together the grated vegetables, scallions and ginger.
  4. Add the mustard, lime juice, and oil.
  5. Season with salt and pepper and toss together.
  6. Just before serving, garnish with the cilantro leaves.
Bake Boston Restaurants Desserts Featured Recipes Holidays Recipe Sources

Chocolate Guinness Cake

Here’s a St. Patrick’s Day special from Ashmont Grill in Dorchester. Served in a glass, the sabayon is layered over the cake  to mimic the look of a pint of Guinness. Post-imbibing, impress your friends with this inventive dessert.

Chocolate Guinness Cake Ingredients

  • 1 cup Guinness stout
  • 8 oz. sweet, unsalted butter, cut into bits
  • 3/4 cup cocoa powder- 1/2 cup natural, 1/4 cup black
  • 2 cups granulated sugar
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 tbsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 tsp. baking soda

Chocolate Guinness Cake Instructions

  1. Line twelve 3″ diameter pastry rings with parchment paper that has been cut so that the rings are 3″ tall.
  2. Make a bottom for the rings using tin foil.
  3. Place prepared rings on flat baking sheet.
  4. Over medium heat, melt the butter and Guinness in a large pot. Whisk in the cocoas and sugar slowly.
  5. In a separate bowl, whisk the sour cream, eggs, and vanilla. Add the butter mixture and gently mix.
  6. Whisk in the remaining dry ingredients to blend, then pour into prepared rings and bake in a pre-heated, 350° F oven for about twenty minutes (or until you can insert and remove a toothpick from the cake without any batter sticking to the toothpick).
  7. Cool thoroughly before removing bottom foil from rings. The cake can be stored at room temperature for up to three days.

Bailey’s Sabayon Ingredients

  • 6 large egg yolks
  • 1/4 cup granulated sugar
  • 1/3 cup water
  • 1/3 cup Bailey’s Irish Creme Liquer
  • 3 oz chocolate, chopped and melted (2 oz. milk chocolate and 1 oz. bittersweet chocolate)
  • 3/4 cup softly whipped cream

Bailey’s Sabayon Instructions

  1. In a stainless steel bowl, whisk egg yolks with sugar, then add the Bailey’s and water
  2. Place bowl over warm water bath and continue whisking until mixture is thick.
  3. Remove from heat and whisk in chocolate, then place bowl in an ice bath, whisking occasionally until chilled.
  4. Fold in the whipped cream.


  1. Remove the cakes from the molds and gently press each cake into a soda glass approximately 5 inches tall and 3 inches wide. Fill the rest of the glass with the sabayon to mimic the look of foam on top of a pint of stout.
American Pasta

Ashmont Grill Macaroni and Cheese

A spin on a traditional comfort food from Chris Douglass, chef and owner at Ashmont Grill.

Find out why the The Ashmont Grill is attracting crowds from all over Boston! Join them for exceptional food in a friendly and diverse atmosphere. Ashmont Grill is a hip locale in Dorchester with attentive bar staff and a menu that will satisfy.


  • 6 Butter
  • 6 Tablespoon Flour
  • 1/2 Teaspoon Salt (plus more for cooking macaroni)
  • Fresh ground black pepper
  • 1/4 Teaspoon Cayenne pepper
  • 4 Cup Milk, scalded
  • 1 1/2 Cup Sharp Cheddar, grated
  • 1 1/2 Cup Monterey Jack, grated
  • 1 Cup Parmesan, grated
  • 1 Pound Elbow macaroni
  • 1/2 Cup Heavy cream
  • 1/2 Cup Bread crumbs

Cooking instructions:

  1. Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni.
  2. Cook a minute or two less than instructed on the box. Run pasta under cold water to stop the cooking process. Drain well in a colander.
  3. In a heavy bottomed saucepan, melt the butter, add the flour and cook over low heat, stirring.
  4. Slowly add the milk, stirring constantly until sauce thickens and comes to a boil.
  5. Reduce heat and season mixture with salt, pepper, and cayenne.
  6. Add approx. half of the cheese and stir until melted.
  7. Add the macaroni and stir well.
  8. Assemble in a buttered casserole dish by alternately layering macaroni with remaining grated cheese.
  9. Pour cream over the top and and sprinkle on the bread crumbs.
  10. Bake at 350 degrees for 30 minutes, or until browned on top. Best served hot.