Marilou Suszko's Recipes

From 'Our Ohio' television show 426

You may substitute cream cheese for quark in this recipe.

Simple recipes with great ingredients equal great results. This is a recipe that used juicy, Ohio apples bathed in a sweet, syrup Cabernet Franc wine sauce with sweet dried cherries that have soaked up the flavor of the wine.

The trick is the divot in the burger.

Here something special for your holiday entertaining menus. If you have frozen chive or chive blossoms, toss them into the pancake batter. Dried dill is a good substitute, too. The confit is a condiment of red onions with a candy-like finish thanks to a sugar syrup and Cabernet Franc. Offset by the tart and tangy taste of the crème fraiche, this appetizer is fun to put together and fun to eat.

Edamame is Ohio’s edible soybean, firm and delicious with a slightly nutty flavor.

En Papillote is the French term for baking in paper.

Fresh pureed pumpkin has a lighter texture, brighter taste, and a more vibrant color than canned pumpkin. You can use this same method to bake and puree most squash, just adjust the cooking time for the size of the squash. You can use this pumpkin puree in recipes that call for canned pumpkin.

If you’ve never tried a fried green tomato, prepare to be hooked.

Recipe from Marilou Suszko, as seen on Our Ohio television

Spicy radishes soften in a sweet poaching syrup that turns a beautiful shade of pink, adding a rosy glow as well as a sweet disposition to the intense character of this close cousin of the cabbage.

From the 2008 Fabulous Food Show

Goes great with Blue Cheese Burgers.

A KitchenAid mixer makes this recipe a snap.

This recipe makes enough for a party.

Mango can be substituted for paw paw.

Golden delicious and gala varieties work well with this kid-friendly recipe.

A sabayon is a light, foamy dessert custard served warm or chilled. This particular recipe is filled with locally grown and produced ingredients including fresh eggs, peaches (fresh or those you canned this past summer), and Ohio Ice Wine.

If you’re really committed to making as much of your kitchen a locavore’s dream, right down to the nitty-gritty details, start by incorporating locally grown ingredients in condiments—mustards, ketchups, pestos, spreads, sauces, and more. This classic mustard features Ohio wine (I used a chardonnay), onions and garlic, and local honey. And it’s easy!

Goes great with Spicy Pumpkin Catsup.

This will keep in the refrigerator for several days.

Here is Marilou's recipe from the 2009 Circleville Pumpkin Show.

A twist on potato salad from Marilou Suszko.

This recipe is adapted from an editorial written by Ruth Reichl, long time editor of Gourmet magazine. It’s a shame it was buried in text because readers who scanned the magazine solely in search of recipes may have missed this one—and it’s a winner.

This recipe will work with any orange fleshed pumpkin or squash but it particularly suited for ‘Rouge Vif d’Etampes, the Cinderella Pumpkin. Its thick, sweet flesh is moist and custard like, a great ingredient for this marmalade but also  wonderful for pie pumpkins.

From 'Our Ohio' television show 426

Acorn squash or fresh pie pumpkin can be substitues in this recipe.

Recipe from the 2008 Fabulous Food Show

Recipe from the 2008 Fabulous Food Show.

Why reserve catsup just for tomatoes? Smooth and sweet pumpkin is a great base for this recipe that puts an unusual spin on a classic favorite. Add some oven baked Sweet Potato Fries and you have a fitting salute to fall weather.

A quick kid-friendly snack.

How about grilled cheese with pesto and red peppers?

An heirloom variety like Eva’s Purple Ball is the perfect choice for this unusual bruschetta. The deep, rich flavors and colors of this 19th century heirloom are a perfect contrast to sweet, Ohio watermelon.

This recipe demands dead ripe red tomatoes for the best possible flavor. Anything less will be a waste of your time!

Homemade tomato juice is best for this recipe and homemade tomato juice that you’ve canned makes it even better! For instructions on preparing and canning tomato juice visit mariloususzko.com.