This was an odd Easter weekend for me. On Good Friday, I picked up my daughter-in-law Nancy and second-youngest granddaughter Casey in Newbury, Massachusetts, then drove up to Kennebunkport Inn.

It all began with an e-mail from the beautiful hotel in Maine. It is less expensive to spend a day or two there in the late fall, winter and early spring, but the advertisement said it would be even less so for March and April, with a special discount of 29 percent. Hmmm, it was time to visit my cousins from Portland (she a breeder of Corgis, he a retired AP reporter). Perhaps a Friday night dinner at Fore Street (one of the many in Portland) and a visit with cousins Adrienne and Jerry. So I called Nancy, and asked if it was time for a road trip. (Our last had been last year in Boston to see a Bette Midler concert and an overnight stay in a boutique hotel in walking distance from the concert.) She was game and said, since it was a school holiday for Casey, could she come too? What a treat I said. She is a high school sophomore and great company.

I called the Kennebunkport Inn, doubting there would be rooms available, but we got one big room with two double beds and a twin for Friday and Saturday. Not only that, I got a reservation for us at Fore Street on Friday night. By the way, Nancy and Casey are Greek; my cousins are Jewish, as am I; so we celebrate Greek Easter and Passover (which isn’t a Jewish Easter but a spring kind-of festival) later this spring.

In any case, I didn’t make Easter dinner for anyone and, hopefully, I will be invited to Greek Easter. Here is what I will make. It is a luscious dessert that everyone loves.

Ricotta Cheese Pie

For the filling:
2 cups ricotta cheese or cottage cheese
1 cup cream
1 cup sugar
4 eggs
3 tablespoons flour
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon cinnamon

For the crust:
1 cup melted butter
1 tablespoon sugar (no sugar if using cookie crumbs)
1 cup graham cracker crumbs (or chocolate wafer cookie or vanilla wafer crumbs)

Preheat oven to 350 degrees. Butter or spray with nonstick cooking spray a 9-inch springform pan. Wrap the outside of the pan with two layers of heavy aluminum foil.

To make the crust, in a bowl combine crumbs, sugar and melted butter (this can be done in the food processor). Press crumbs evenly over bottom of pan, saving a few for the top. Refrigerate while you make the filling.

To make the cheesecake filling, in your food processor or electric mixer, mix ricotta, cream and sugar until well blended and smooth. Beat in flour and salt; then add eggs, one at a time, processing or beating until incorporated. Finally, add vanilla extract and cinnamon and process until incorporated. Pour into prepared crust and dust top with crumbs. Take care not to overmix.

Bake about 50 to 60 minutes, or until cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning). Remove from water bath and cool on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

Nibbles: Perk on Main

A couple of weeks ago, I judged the 14th Annual Chocolate to the Rescue. For the past few years, the fundraiser benefits the Middlesex Family Shelter and, according to John Roberts, executive director, I have judged each year since its inception.

As always, the chocolate was delicious. I am not sure who won but the chocolate seems to get better and better every year. My favorite this year was from Perk on Main, primarily because it was warm crepes folded around warm chocolate, raspberries and blueberries. Even better, it is a café that serves breakfast, lunch and dinner in two different locations: 6 Main Street in Durham and 20 Church Street in Guilford. And if that were not enough, there is Perk on Wheels. Check out www.perkonmain.com.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.

Gluten-Free Apple Crisp. King Arthur Flour photo

I love social media, but before I tell you why I do, here is what I do not love. I never, ever have a meal, at my house, someone else’s house or in a restaurant with my cell phone next to my plate. If I forget to turn my phone off at a movie, I turn it off as soon as the note on the screen asks. If I am in a meeting and forget to turn it off and someone calls me, I turn it off without looking to see who called.

I don’t text. My friends know that. As soon as someone tells me why I should text, I listen to their reasons. No one has yet convinced me.

Here is what I love: I have met friends from high school, many decades ago, and I am thrilled we are “friends” again. I love seeing what cookbook authors, chefs and teachers are up to. I love the fact that I can order tickets, books and gift certificates for myself, my friends and my children and grandchildren.

Yesterday I bought four sets of tickets for the UConn women’s basketball games at Gampel. When the brackets were set, UConn e-mailed me the tickets. I print them.

I also love that I can “meet” friends I have never met. Seven years ago, I wrote about the fact that my husband had died. Sybil Nassau had just lost her husband and we e-mailed back and forth for years. A few weeks ago, we met at the Shoreline Diner in Guilford. She reads my columns; I e-mail her when I know about gluten-free menus, recipes and new products. She herself is gluten-intolerant (though she does not have celiac disease). I am not.

She is branch manager of GIG, Gluten-Intolerance Group. Her daughter writes the newsletter. She gave me a copy in which there are a dozen recipes. So many supermarkets have shelves and shelves of gluten-free products. Even the King Arthur catalog has pages and pages of gluten-free products (kingarthurflour.com). This recipe looks great.

Gluten-Free Apple Crisp

4 cups apples, peeled and sliced
1 tablespoon sugar
2 tablespoons water
1 teaspoon cornstarch
2 teaspoons ground cinnamon, divided
1 pinch nutmeg
½ cup almond flour
1/2 cup certified gluten-free old-fashioned oats
1/4 cup brown sugar
2 tablespoons softened unsalted butter

Preheat oven to 350 degrees. Coat a pie dish with cooking spray. In a large bowl, toss together apples, sugar, water, cornstarch, 1 teaspoon cinnamon and pinch of nutmeg until well combined. Set aside.

Make the oatmeal topping*: In a bowl, gently combine almond flour, oats, brown sugar, 1 teaspoon cinnamon and butter until crumbly.

Place apple mixture in the dish. Sprinkle topping evenly over the apples and bake for 25 to 30 minutes, until apples are cooked through, juices are bubbling and topping is browned. Serve hot, warm or at room temperature.

*You can quadruple or even more, then save the topping in little plastic and freeze for more crisps you might make.

Tiano Smokehouse

On a recent Sunday morning, before I had to drive to Middletown to judge chocolate at Chocolate to the Rescue, a fundraiser for Columbus House, I read a review in the New York Times. Tiano Smokehouse, a barbecue restaurant in Middletown, got a rave from Rand Richards Cooper. As Joan Gordon and I drove to Middletown, we talked about stopping at Tiano to get some ‘cue. (Joan is the only friend I have who would, for sure, go to a restaurant right after we judge chocolate.)

What a find this place is. We took lots of food for takeout. I ordered a pulled pork dinner—half a pound of pork so perfect that I never added barbecue sauce on it, creamy mac and cheese (they also have one they called macaroni Alfredo), creamed spinach and a luscious piece of cornbread. I figured I would eat half that night and the rest the following night. Ate it all in one sitting.

Tiano Smokehouse, 482 South Main Street, Middletown, 860-358-9828

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day.

Curried vegetarian Shepherd’s Pie

But I still have all those potatoes and I want to make mashed potato bread, so I looked for a recipe I could use up at least some of it. In the new Food Network magazine, I spied recipes for Shepherd’s Pie. One called for just veggies. I made it. It is terrific.

As with winter comfort food, I would add more carrots, maybe more mushrooms, maybe more peas. I find turnips a bit sweet (although I’m not sure many other people find that to be true). I like curry so I might add more. I might use some winter squash …

Curried Vegetarian Shepherd’s Pie
From Food Network magazine, March 2016

Yield: serves 6

2 pounds russet potatoes, peeled and quartered
Kosher salt
2 bay leaves
3 sprigs fresh thyme
2 carrots, chopped
1 small rutabaga, peeled and chopped
1 medium turnip, peeled and chopped
2 leeks (white and light green parts only), sliced one-inch thick, rinsed well
6 tablespoons unsalted butter
8 ounces button mushrooms, quartered
3 tablespoons all-purpose flour
1 teaspoon ground coriander
¼ cup freshly ground nutmeg
1 ½ cups half-and-half
1 cup frozen peas
Grated zest and juice of 1/2 lemon
¼ cup chopped fresh parsley
2 teaspoons curry powder

Preheat oven to 400 degrees. Put potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce heat to simmer until tender, 20 to 25 minutes.

Meanwhile, fill a separate large saucepan with 6 cups water; add bay leaves, thyme sprigs and 2 teaspoons salt. Bring to a boil. Add carrots, rutabaga, turnip and leeks; reduce heat to medium low and simmer until vegetables are tender, about 10 minutes. Reserve 1 1/2 cups cooking liquid, then drain the vegetables. Discard bay leaves and thyme. Pat vegetables dry; set aside.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add mushrooms; cook until they release their liquid, 3 minutes. Increase the heat to medium; cook until liquid is evaporated, 2 to 3 minutes. Sprinkle with the flour, coriander and nutmeg; cook, stirring, 1 minute. Whisk in the reserved vegetable liquid and ¾ cup half-and-half. Bring to a simmer; cook until thickened, 3 minutes. Stir in the carrots mixture, peas and lemon zest and juice. Return to a simmer, then remove from the heat. Season with salt and stir in the parsley.

Drain the potatoes and let cool slightly Return to the pot and add the curry powder and the remaining 4 tablespoons butter and ¾ cup half-and-half. Season with three-quarters salt and mash well.

Spread mushroom mixture in a 3-quart baking dish. Dollop the mashed potatoes on top; spread with back of a spoon. Bake until bubbling around the edges and the topping browned in spots, about 20 minutes. Let rest before serving.