Courtyard Kitchens of Hampstead
123 Hanover Pike
Hampstead, MD 21074

443.508.4241 Fax


“I could not be happier with how my kitchen turned out! It is absoluty beautiful. Every one involved was very pleasant to deal with! Thank you for such a wonderful job.”
- Jane T.


“We are totally pleased with all you did to make our kitchen beautiful. Thanks for going out of your way to repair someone else’s mistake. You made the whole remolding experience, not only possible, but a great pleasure!”
- Sysy C.

Not only does Courtyard Kitchens take great pride and enjoyment in what we do, by helping you plan the new kitchen or bath of your dreams…….We Love to Cook! Here are some recent recipes that we have made, loved and want to share with you. Have fun planning and cooking with your family.

Capellini al Forno


  • 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
  • 1 pound capellini (angel hair) pasta
  • 1 cup plus 1/2 cup grated Parmesan
  • 3 eggs, at room temperature, beaten
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup plain breadcrumbs
  • 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
  • 2 cups (8 ounces) shredded smoked mozzarella
  • 3 tablespoons olive oil
  • 1 (25-ounce) jar marinara or tomato-basil sauce, warmed


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.

Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.

Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.

Courtesy of: Food Network


Roasted Apple Pies with Whipped Cream



Special equipment: a 3-inch round cookie cutter


Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray.


Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes.


Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespooncinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes.


In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick.


To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks.Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks.


Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately.

Courtesy of: Food Network


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