Chef Daniel Bruce, executive chef at the Boston Harbor Hotel, cooks up these New England specialties:

• New England Cod Cakes
Serves four.

1 lb. Cod Fillets, Skinless, Boneless
1/2 Cup Mayonnaise
1/4 Cup Chives Finely Chopped
1/2 Cup Fine Bread Crumbs
Salt and Pepper to Taste
3 oz. Butter

Cut cod into 2 inch pieces and steam until 3/4 done.
Cool in strainer to drain juices.
In bowl fold together with mayonnaise, chives and seasoning.
Scoop into 2 oz and lightly bread, molding into round cake form.
Refrigerate for 30 minutes.
Heat Sautee Pan and add butter and place in cakes, sauté until golden brown on both sides, serve immediately with sauce or salad.

• Boston Cream Pie

2 Eggs (separated)
1/2 cup Granulated Sugar
2 1/4 Cups sifted Cake Flour
1 Cup Sugar
3 tsp Baking Powder
1 tsp. Salt
1/3 Cup Canola Oil
1 Cup Milk
1  Tsp. Vanilla

Beat egg whites until soft peaks form.
Gradually add 1/2 cup sugar, beating until very stiff peaks form.
Sift together remaining dry ingredients into another bowl.
Add oil, milk, egg yolks and vanilla.
Beat 1 minute at medium.
Scrape bowl.
Gently fold egg white mixture in.
Bake in greased and lightly floured 9-inch cake pans in moderate oven (350F) for about 20 minutes or until toothpick pulls out clean.
Cool 10 minutes and remove from pans.

Cream Filling

1/3 Cup Granulated Sugar
4 Tbsp. Cornstarch
1/3 Cups Milk
1 beaten Egg
1 Tbsp. butter
1 tsp. vanilla

In saucepan, combine sugar and milk.
Cook over medium heat till simmer, in separate bowl stir together egg, cornstarch and remaining milk, temper in hot milk and return to heat, until mix thickens and boils, stirring constantly.
Cook and stir 1 more minute.
Remove immediately.
Stir in butter and vanilla.

Cut cake into 2 equal sized discs, and place 1 disc back into plastic wrap lined cake pan.
Pour in vanilla filling evenly and top with second cake disc.
Press and cover, refrigerate at least 2 hours.

Chocolate Glaze

2 oz. Semi Sweet chocolate
2 Tbsp. butter
1 tsp. vanilla
2-3 tsp. Heavy Cream

Melt chocolate and butter over low heat, stirring constantly.
Remove from heat.
Stir in heavy cream until smooth.
Place cake on cake stand, pour chocolate over top of cake and serve.