Fresh to Flavorful - a cooking magazine show

Chocolate Delights!

2011-11-10T12:19:00.001-05:00

We're off to find the best chocolate we can discover for you. Who is your favorite chocolatier?
Here is one of my most requested recipes that's all chocolate all the time!
Savor. Linger. Enjoy!
-Cynthia

ChocolateAngel Food Cake

Angel Food Cake is theultimate in (almost) guilt free delight. Airy and light it will melt in yourmouth. This chocolate version is lovely with a warm, dark, fudgy sauce,or fresh fruit and whipped cream. Cut the cake in half and fill it with custardand top it with chocolate for a boston cream version.

Serves12-14

14 large egg whites- about 1 1/2 cups- at room temperature

3/4 cup sifted cake flour

1/2 cup cocoa

1 1/4 cup sugar

1/4 teaspoons fine sea salt

1 teaspoon cream of tartar- orBakewell Cream

2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees.

Place all of the dry ingredientsin a bowl. Sift the flour before measuring. If you don't have a sifter, use awire strainer and a whisk to fluff the flour before measuring. Add about halfthe sugar to the flour and the cocoa and sift again. Sift the flour, cocoa andhalf the sugar together once more.

Whisk the egg whites in a largebowl, adding the salt and the cream of tartar to the whites as soon as theybecome foamy. Continue beating. As soft peaks begin to form, add the remainingsugar and vanilla. Beat until stiff peaks form.

Using a flexible spatula, gentlyfold the flour, cocoa, and sugar mixture into the egg white mixture with anunder, over, cut straight down through the mixture and up motions. Be sure togo all the way to the bottom of the bowl with each folding motion. Mix only until the dry ingredients arecombined.

Gently place the batter into aten-inch tube pan and bake immediately. Bake for 45 minutes or until the cakeis done.

When the cake is removed from theoven, immediately invert the tube pan on the counter. If the tube pan does nothave legs, invert the pan over a glass wine type bottle-inserted into thecenter tube. Cool.

ChocolateWhipped Cream

1 pint heavy cream

1/2 cup semi-sweet or darkchocolate bits

3 Tablespoons sugar or to taste

1 teaspoon vanilla extract

2 Tablespoons chocolate coveredcocoa nibs

Melt the chocolate in a doubleboiler (or in the microwave for one minute at high heat) Stir gently. Continueheating until smooth and melted. Let the chocolate cool for five minutes. peaksform. Sprinkle the sugar over the cream and whip another minute. The chocolateshould be slightly warm and still liquid but not hot.

Whip the cream until soft peaksform. Stir 1/3 of the whipped cream into the chocolate. Very gently, fold thechocolate mixture and the extract into the remaining whipped cream.

Make sure the cake has cooledcompletely, at least two hours. Run a sharp knife around the edge of the pan toseparate the cake from the sides. Invert the cake onto a plate and remove thepan. Brush any loose crumbs off of the cake. Turn right side up and place on aserving plate. Use a spatula tospread the chocolate whipped cream evenly over the cake. Place the cake in thefreezer for an hour to set the whipped cream. Serve either frozen or chilled.

Recipe Testers Club #107: Heirloom Carrot Cake with Coconut Cream Frosting

2011-11-04T09:45:00.001-05:00

Heirloom Carrot Cake with CoconutCream Frosting

Using several varieties of heirloom carrots and zucchiniadds an extraordinary sweetness to this traditional cake. They are surprisinglyhidden- the kids might not even notice they're there. Pastor Chuck's applesaucegives it a special moistness that almost removes the need for frosting- mydaughter Elizabeth would disagree. Creeze cheam frosting is good on just aboutanything.

Serves 24

1/2 cup vegetable oil

1 cup Pastor Chuck's applesauce

4 eggs

1 1/2 cups sugar

1/2 cup

2 cups grated fresh heirloom carrots in assorted colors

1 cup grated fresh zucchini

1/2 cup dried cherries

1/2 cup dried currants

2 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon fine sea salt

Preheat your oven to 350 degrees F. In a medium bowl, whisktogether the oil, applesauce, eggs and sugar. Set aside. In a large bowl sifttogether the cinnamon, nutmeg, flour, baking powder, baking soda and salt. Stirin the grated carrots, zucchini, currants and cherries. Toss the vegetables andfruit in the dry ingredients to coat. Pour the egg mixture into the dryingredients and veggies. Stir until all are completely combined.

Pour the batter into an ungreased 10 inch bundt pan or threegreased 8 inch round cake pans. Set the pans on a cookie sheet and place in theoven.

Bake in the bundt pan for 55 to 60 minutes or the 8 inchround cake pans for 35-40 minutes. Remove from oven. Turn the bundt pan upsidedown to cool. If your bundt pan does not have little legs to keep the top ofthe cake from touching the counter, carefully balance it upside down on a longnecked bottle. Cool. Remove from pan.

When cake is completely cool, cover with coconut creamfrosting.

Coconut Cream Frosting

1/2 cup unsalted butter

8 oz cream cheese

1 Tablespoon pure vanilla extract

1 1/2 lb confectioners sugar

2 Tablespoons heavy cream

1 1/2 cups shredded coconut

Cream the butter and cream cheese together. Scrape down thebowl often. Slowly incorporate the confectioners sugar. Add the vanilla andheavy cream. Whip the frosting for 4 minutes. If the mixture is too dense, addanother Tablespoon of cream. If the mixture is too runny add more confectionerssugar one Tablespoon at a time. When you have the consistency you want, stir inthe coconut. Use immediately or chill until you need it.

Recipe Tester's Club # 106: Fall Baking- Pumpkin, Sweet Potato, Applesauce Quick Breads- The house smells so good!

2011-10-21T09:01:00.000-05:00

The air is starting to get chilly- which somehow draws me into the kitchen to bake. The recipes below are each unique and will add wonderful options for your next family dinner or holiday party. Hope you give them a try- Let me know what you changed and how they turned out. I'd love to hear from you!

Savor. Linger. Enjoy.

-Cynthia

Blueberry Pumpkin Bread

The combination of pumpkin andblueberries is delightful. Molasses—a traditional thick, sweet syrup—keeps thebread moist and delicious. Toast a slice and spread with a whisper of freshbutter. It’s a great accompaniment to a cup of soup.

Yield: 2 loaves

4 c King Arthur flour

1 t baking powder

2 t baking soda

1 t cinnamon

1⁄2 t nutmeg

1 t salt

3⁄4 c molasses

2⁄3 c sugar

1⁄2 c unsweetened applesauce

1⁄2 c oil

4 large eggs, lightly beaten

2 c canned pumpkin

1⁄4 c apple cider

11⁄2 c fresh or frozen blueberries

Preheat oven to 350 degrees F.Grease and flour two loaf pans.

In a medium bowl, combine the flour,baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, combine the molasses,sugar, applesauce, oil, eggs, pumpkin, and cider. Mix well. Add the dry ingredientsand stir to combine. Gently fold in the blueberries.

Spoon the batter into the preparedloaf pans. Bake until a toothpick inserted in the centers of the loaves comesout clean, about 1 hour. Cool the bread in the pans for about 10 minutes, then turnthe loaves out of the pans onto a wire rack to cool completely.

Applesauce Brown Bread

I grew up with this bread—it’swonderful with any soup containing legumes. This bread is steamed in a mold, oryou can use empty metal coffee cans or large soup cans for this task.

Yield: 2 loaves

1 c wheat flour

1 c rye flour

1 c cornmeal

1 t baking soda

1⁄2 t salt

2 c buttermilk

3⁄4 c blackstrap molasses

1⁄2 c unsweetened applesauce

1 c currants

butter for greasing the molds

Preheat the oven to 325 degrees F.Generously grease two 1-quart pudding molds or 1-pound coffee cans with butter.

Combine the flours, cornmeal, bakingsoda, and salt in a mixing bowl.

In another bowl, whisk togetherthe buttermilk, molasses, and applesauce. Pour the wet ingredients into theflour mixture and combine. Fold in the currants.

Fill the molds or coffee cans two-thirdsfull with batter. Cover the tops with foil and tie securely with a string toseal. Place the molds or coffee cans in a deep baking pan and fill the pan withboiling water halfway up the side of the mold (there should be at least 2 inchesof water in the pan). Place in the preheated oven and allow to steam for 21⁄2to 3 hours. Check the water level after 1 hour and add more boiling water ifneeded. The bread is done when a toothpick inserted in the center comes outclean.

Remove the string and foil andallow the bread to cool for 15 minutes. Unmold the bread and serve warm.

Maple–Sweet Potato Rolls

Sweet potatoes are one of myfavorite foods. They are yummy and good for you. These golden rolls arewonderful with a smear of blueberry jam or maple butter.

Yield: 3 dozen rolls

11⁄2 pounds sweet potatoes, peeledand quartered

2 T yeast

1 t Maine maple syrup

11⁄2 c (3 sticks) unsalted butter,melted

1 c Maine maple syrup

1⁄4 c oil

2 eggs, lightly beaten

2 t salt

3 c all-purpose flour

3-4 c white whole-wheat flour

4 c digestive biscuit or grahamcracker crumbs

Cook the potatoes in a largesaucepan of simmering water until fork-tender, about 20 minutes. Drain,reserving 1 cup of the cooking liquid. Place the potatoes in a medium bowl and transferthe reserved cooking liquid to a large bowl.

When the cooking liquid has cooledto warm room temperature, sprinkle the yeast and 1 teaspoon of maple syrup overthe reserved warm liquid; stir to dissolve. Let the yeast mixture stand until it’sbubbling and foamy, about 5 minutes.

Combine the potatoes, 1⁄2 cupmelted butter, 1⁄2 cup maple syrup, oil, eggs, and salt in a food processor. Puréeuntil smooth and add to the yeast mixture. Mix in the white flour. Graduallystir in enough white whole-wheat flour, 1⁄2 cup at a time, to form soft,slightly sticky dough. Turn the dough out onto a lightly floured surface andknead until the dough is smooth and elastic, adding more white whole-wheatflour if the dough is sticky.

Lightly oil a large bowl. Add the dough,turning it to coat the entire surface with the oil. Cover the bowl with a moistkitchen towel and let the dough rise in a warm place until it has doubled inbulk, about 30 minutes.

Preheat the oven to 400 degrees F.Grease three 9-inch–diameter cake pans. Punch down the dough. Turn the doughout onto a lightly floured surface and knead it again until it is smooth.Divide the dough into thirds. Cut each third into 12 pieces and roll each pieceinto a ball.

Mix the remaining 1 cup of meltedbutter and 1⁄2 cup of maple syrup. Dip each dough ball into the syrup mixtureand then roll in the digestive biscuit or graham cracker crumbs to coat. Place12 balls in each prepared pan, arranging them closely together. Let stand 15minutes.

Bake the rolls until they are goldenbrown, about 25 minutes. Serve warm.

Good News- Bad News: Recipe Testers Club #105

2011-10-14T14:11:00.005-05:00

Good News Bad News: Recipe Testers Club #105: It's raining cats and dogs. It's chilly. Its a perfect day to make warm and bubbly onion soup. The good news is: this recipe makes rich and delicious soup, that's easy and relatively quick to make. The bad news is: since our refrigerator's ice and water connection broke and flooded 2/3 of our house, I can't seem to find my pots and pans to make this wonderful soup! We had to move the base cabinets in our kitchen to replace the maple flooring- Thanks Lee! SO, I had to pack up my kitchen, pots and all, to make the move possible. Since then we've been working out of a tiny tote of kitchen essentials and two pots... neither of which will do for a big pot of soup. I hope you find the time to make this for friends and family- Let me know how it went! I'll live vicariously through you until my kitchen is back together! Yay for Onion Soup!

Maine French Onion Soup withCanadian Bacon

French onion soup is wonderful topped with slivers ofCanadian bacon, shredded cheese, and artisinal bread. When you use crustyslices of Borealis Bread and State of Maine Cheese Company’s Saint Croix Black Pepper Jack cheese, you’ve got adoubly delicious combination.

Serves 6

3 Tbutter

1 T olive oil

6 medium onions, sliced in halfthen thinly sliced

2 T fresh minced garlic

3 T Maine maple syrup

1 c marsala wine

1⁄2 t freshly ground white pepper

3 c chicken stock

3 c beef broth

1 T chicken bouillon paste orpowder

1 T beef bouillon paste or powder

12 slices Canadian bacon, cut intoslivers or chopped

8 slices artisanal bread, toasted

1 c grated Gruyère cheese (ormore)

1⁄2 c grated Parmesan (or more)

1⁄2 c grated black pepper Jackcheese (or more)

In a large, heavy-bottomedsaucepan, melt the butter over medium heat. Add the oil, onion, garlic, andmaple syrup. Cook, stirring often, for 20 to 25 minutes, or until the onion is caramelbrown.

Deglaze the pan: Add the marsala andscrape up all the tasty brown bits from the bottom of the pan. Add the pepper,stock, broth, and chicken and beef bouillon. Reduce the heat and simmer,covered, for 30 minutes.

Preheat the broiler. Taste andadjust seasonings. Ladle soup into oven-proof bowls. Top each bowl with a layerof Canadian bacon, a slice of toast, and the grated cheeses. Broil until the cheesesmelt and bubble.

Soup Beginnings- Recipe Tester's Club #104

2011-10-11T15:40:00.000-05:00

The fragrance of bubbling, warm soup can hypnotize thestrongest among us to extend a bowl and pull up a chair to the table. Thesedays of hurried meals and convenience foods have caught up to us. It’s time toslow down, to appreciate once again the flavors that can come from our ownkitchen in surprisingly little time.

You’ll find ideas and recipes here that allow you to make aquick batch of hearty soup—or prepare a few ingredients in the morning beforework, plug in your slow cooker, and come home to a delicious, healthful meal.With very little planning, you can enjoy additive- and preservative-free meals thatare full of flavor and tempt even the tiniest tummies.

Find time. Sit back. Savor your food. Linger with yourfamily, and enjoy what you have before you. It’s time for a bowl of yourfavorite soup.

I grew up in a home where my mom always baked bread, roastedchickens, and made her own stock. Those were the times when it was expectedthat meals would be homemade. I can remember begging her at the grocery storeto buy TV dinners. They were a novelty. How cool it seemed then to have allyour food in one handy tray! These days the norm for most families is topurchase convenience foods. They pick up prepackaged potatoes, refrigeratorbiscuits, and frozen entrées. Why not take a moment to break this cycle?

I’ve learned through my frugal Yankeeroots to freeze any leftover goodies that I can use to flavor my soups. Myfriend Robin is the best I know at organizing her leftovers. By labeling gallon-sizeziplock plastic freezer bags, she keeps her onion ends, extra green beans,turkey bones, and squash peelings in the freezer, ready to use. Every day shecasually tosses extra bits and pieces into the appropriate bag. When the veggie-peelbag gets full, it’s time to make soup. If she needs to make stock, she simplytakes out whichever bags she wants to use. The leftovers go into a pot of water,and her soup is started before she even has to go to her pantry. This is agreat way to economize when making soups, because freezing leftovers lets ususe up the extra bits that would otherwise get thrown away or composted. Addingmashed potato or winter squash, for example, will thicken the broth and enhanceits flavor.

One of my favorite ways to start a soup is by using leftoverchicken bones. Whenever we finish a roast chicken or turkey—whether it camefrom the market’s rotisserie or was roasted in our oven—we freeze the boneswith any meat still left on them. At soup making time, I just place them in apot, cover them with water, and simmer for a couple of hours to extract all theflavorful goodness. I throw in herb stems that I’ve saved, vegetable peelingsfrom the freezer, whole cloves of garlic, and voilà! My soup is well on its wayto being full of flavor.

The best soups incorporate layers of flavor. It’s importantto have a balance of ingredients so one doesn’t dominate your dish. You want totaste the delicate herbs alongside the hearty meat or creamy cheeses. Sample asyou go. It is the best way to keep the flavors balanced.

Soups are often meat based, but vegetables are a wonderfulalternative. We have several prepared commercial options to achieve the flavorsof chicken, beef, seafood, or vegetables. Powdered bouillon comes in packets, injars, and pressed into cubes. These are viable options for flavoring soups. Brothalso comes in cans or coated paper containers. Bouillon pastes often come injars, and most should be refrigerated.

Read the labels before you purchase bouillon or broth.Decide for yourself and your family what combination of ingredients will bestsuit you. Some brands are very high in sodium, although many offer low-salt andfat-free versions, as well. Others contain MSG or starch. Whichever brand youchoose, make sure to adjust your recipe to accommodate the amount of salt inthe prepackaged bouillon or broth.

Starting from Scratch

Don’t let it scare you: Starting from scratch is an easy wayto create your own masterpieces in the kitchen. Soup is best when you bringtogether the flavors your family loves.

My favorite way to begin a soup is by making stock. Once ithas simmered and settled, you’re left with a delicious base from which to buildthe flavors of your soup.

Many people ask about the difference in flavor between freshand frozen vegetables. Whenever you have the opportunity to purchase locallygrown ingredients from a farmer’s market or your corner market, take it! Freshveggies are always the best, although frozen vegetables take a close second inflavor. Most often they are frozen at their peak of freshness, so they areready to become a part of your soup as soon as they’re out of the bag. Frozenvegetables can be added right into your bubbling pot just before you’re readyto serve. They will cook in the last few minutes and be bright and colorful asyou dish up your soup.

Herbs and spices are another story. When did you lastpurchase dried herbs? Do you remember when you bought that can of ground blackpepper that is at the back of your spice shelf? If you aren’t sure you boughtthose herbs and spices within the last six months, out they go. Use fresh herbswhenever possible. Their flavor is brighter and more full-bodied. If you needto use dried herbs, purchase them in small quantities. Buying herbs and spiceson the same day you pick up your vegetables will give your recipes an extrazing.

Aromatics

The Veggie Trinity, often referred to as aromatics, is the first thing to go intoany soup pot. Each culture has its own name for the combination. In France itis mirepoix. Latino chefs refer to itas sofrito. In Italy it is soffrito. This triad is the base formost soups and sauces and includes celery, carrot or green pepper, and onion.When these ingredients are sautéed and simmered, they combine to emit aluscious flavor and aroma that set our mouths watering.

Creating stock is much more of anart than a science. Knowing the starter ingredients makes the seeminglymonumental task of making stock an easyexercise. The following recipes will give you an outline of what to use, butthey are only suggestions. The amounts of each aromatic you use aren’t precise.Classically, a mirepoix is a mixture of 50 percent onion, 25 percent carrot,and 25 percent celery that enhances the flavor, aroma, and balance of stocks.

This combination of vegetablesadds layers of flavor and depth to a stock. I frequently add garlic, mushrooms,and leeks. There should be approximately one pound of mirepoix or sofrito toone gallon of meat stock. If you’re making vegetable stock, you should use fourpounds of mirepoix or sofrito to one gallon of water, or one part vegetables totwo parts of water.

Tasting your stock is key. Sampleit at different stages, adding herbs and other seasonings and more aromatics,if necessary. Another shortcut I often use is to make up a large batch ofmirepoix or sofrito. I divide the portion I need for the recipe I’m creating. Idivide the balance of the mirepoix or sofrito into 1⁄2-cup portions in ziplockplastic bags, which I label, date, and freeze for up to six months. Whenever Iwant to make soup, all I need to do is thaw a bag and I’m off and running.Another option is to pour the cooled mixture into clean ice cube trays andfreeze. When the mixture is frozen, remove the cubes from the trays and save themin the freezer in a ziplock plastic freezer bag. I can then use the cubes asneeded as a flavoring or base for my soups, sauces, and stews.

Whenever you see onion, carrots orgreen bell pepper, and celery listed in the recipes that follow, feel free touse an equal quantity of your choice of mirepoix, white mirepoix, sofrito, or soffrito,depending on what flavors you desire.

TraditionalMirepoix

Here is a basic recipe formirepoix.

Yield: 1quart

1 Tbutter

1 Tolive oil

1⁄2 lb onions, chopped

1⁄4 lb carrots, peeled and chopped

1⁄4 lb celery, chopped

Melt the butter with the olive oilin a large stockpot. Add the vegetables and sauté over medium heat until the onionis translucent. Remove from the heat and refrigerate or freeze until you’reready to make your soup.

WhiteMirepoix

A white stock is made by simmeringbones, vegetables, and aromatics in water. The mirepoix for this stock remainsalmost colorless throughout the cooking process.

Yield: 1 quart

1 Tbutter

1 Tolive oil

1⁄4 lb onions, chopped

1⁄4 lb leeks, chopped

1⁄4 lb celery, chopped

1⁄4 lb parsnips, peeled andchopped

1⁄4 lb mushrooms or mushroomtrimmings

Melt the butter with the olive oilin a large stockpot. Add the vegetables and sauté until the onion istranslucent. Add to your meats and stock as your recipe instructs, orrefrigerate or freeze to use later.

Sofrito

Sofrito is a traditional base for manyLatino and Spanish dishes. This building-block mixture of annatto oil, onion,garlic, peppers, and cilantro adds a wonderful flavor and depth to almost anymeal. Annatto oil is available at many grocery stores.

Yield: 1 quart

2 Tannatto or olive oil

3 c finely chopped onion

1 c finely chopped green bellpeppers

1 c finely chopped red bellpeppers

1 jalapeño, chopped

5 cloves garlic, minced

1 T tomato paste

1⁄2 c chopped cilantro

1⁄4 t salt

1⁄4 t black pepper

1 lime, juice and zest

Heat the oil in a large heavy-bottomskillet over medium-high heat. Add the onion and sauté 1 minute. Add the bellpeppers, jalapeño, garlic, and tomato paste. Cook 10 minutes, stirringfrequently. Stir in the remaining ingredients.

Use in your favorite soup or sauce,or freeze for later use.

Soffrito

In Italian, soffrito means under- or lightly fried. Dozens of Italian dishesuse soffrito as a base or flavoring, especially for soups, stews, and sauces.

Yield: 2 quarts

1⁄4 colive oil

6 large onions, chopped

4 cloves garlic, minced

1 c chopped parsley

3 T chopped basil

1 c fresh ordried-and-reconstituted porcini mushrooms

2 c peeled and crushed tomatoes or1 2-lb can, with liquid

1⁄4 t nutmeg

1 t salt

freshly ground black pepper, totaste

If you are using dried mushrooms,soak them in 2 cups of warm water for approximately 30 minutes. Reserve thesoaking liquid.

Heat the oil in a large frying panover medium heat. Stir in the onion and cook for 2 minutes over medium heat,stirring frequently. Add the garlic and cook until the onion is soft. Add the parsleyand basil, and cook until the parsley loses its intense green color. Add the mushroomsto the pan; if you are using dried mushrooms, strain the mushroom soaking waterand add 1⁄4 cup of the liquid to the pan. Add the nutmeg, salt, and pepper and simmerover low heat until the liquid reduces by 25% about thirty minutes. Useimmediately or freeze.

Stocks

The liquid in many soups comes from water that has beenseasoned with the essence of meats, seafood, or vegetables. Here are some suggestionsfor making your own stock. I use the words stockand broth interchangeably in therecipes that follow, although broth is usually from a can and stock refers tothe homemade variety. Add the vegetables that you prefer to create a soup yourfamily will love. If you’d like to use mirepoix, substitute it for the samequantity of vegetables in the recipe. Stock can be refrigerated for up to fourdays or stored in the freezer for up to six months.

Chickenor Turkey Stock

Yield: 3 quarts

4 lb chicken or turkey bones, cutinto pieces

chicken or turkey giblets andneck, chopped

13 c cold water

1 medium onion

2 leeks, halved lengthwise andrinsed

2 carrots

2 stalks celery, halved

2 t salt

6 sprigs parsley

6 sprigs fresh thyme

3 cloves garlic

3 bay leaves

In a kettle, combine the chickenor turkey bones, giblets, neck, and 12 cups of cold water. Bring the water to aboil. Skim the frothy foam from the top and discard.

Add another cup of cold water andbring to a boil again. Skim the foam from the top again and discard.

Add the onion, leeks, carrots,celery, salt, parsley, thyme, garlic, and bay leaves. Lower the heat and simmerthe stock for 2 hours, continuing to skim and discard the foam as it forms.

Remove the chicken or turkey fromthe kettle. Let cool for 10 minutes or until it’s cool enough to handle. Removethe meat and skin from the bones, and reserve the meat for later use.

Break apart the bones and returnthem with the skin to the kettle. Simmer the stock for 2 more hours, addingboiling water if necessary to keep the bones covered.

Strain the stock through a finesieve into a bowl, pressing hard on the solids, and let it cool. Discard thesolids and chill the stock. When the stock has cooled, remove the congealed faton top with a slotted spoon.

ChickenStock—Double-Day Doozie

This slow-cooked chicken stock hasoutstanding flavor. It’s worth the extra day to prepare.

Yield: 3 quarts

Day One:

5 lb fresh chicken bones (necks,backs, wings)

5 qt cold water

21⁄2 inches gingerroot, cut into 1⁄2-inchchunks

2 baby Vidalia onions or 2 bunchesof scallions, cut into 1-inch chunks

2 c chopped celery

2 c chopped carrots

4 cloves garlic

1 large red onion, thinly sliced

10 white peppercorns

10 red or pink peppercorns

Day Two:

3 qt chicken stock, from Day One

2 qt cold water

5 lb fresh chicken bones (necks,backs, wings)

21⁄2 inches gingerroot, cut into1⁄2-in chunks

2 baby Vidalia onions or 2 bunchesof scallions, cut into 1-inch chunks

2 c chopped celery

2 c chopped carrots

4 cloves garlic

1 large red onion, thinly sliced

10 white peppercorns

10 red or pink peppercorns

DayOne:

Rinse the chicken bones under coldrunning water. Place bones in a heavy 10-quart stockpot. Add the cold water andset the pot over high heat. Bring to a boil. Reduce the heat and simmer for 10minutes, or until there is a thick foam on the surface. Skim off and discardthe foam.

Add the remaining ingredients forDay One and simmer on low for 4 hours, or until the liquid is reduced by half.Strain the finished stock through several layers of cheesecloth and discard thesolids. Chill overnight.

DayTwo:

Skim off the congealed fat fromDay One’s stock with a slotted spoon. Repeat the process from Day One, startingwith Day One’s stock and using the ingredients for Day Two.

BrownChicken Stock

WinterportWinery Dry Pear works well in this recipe (see appendix).

Yield: 2 quarts

5 lb chicken bones

10 c water, or enough to cover thechicken by 2 inches

1 large onion, cut into 1-inchchunks

2 carrots, cut into 1-inch chunks

2 stalks celery, cut into 1-inchchunks

1 bay leaf

10 peppercorns

1 bunch parsley stems

1 c dry white wine

Preheat the oven to 450º F. Rinsethe bones in cold water. Place the rinsed bones in a roasting pan and roast,stirring occasionally, until well browned all over.

Transfer the roasted bones to a stockpot.Cover with water and simmer for 30 minutes. Skim the foam off the top of theliquid carefully and discard.

While you are simmering the bones,place the vegetables in the same roasting pan used for the bones and roast themuntil they brown. Add the vegetables to the stockpot.

Place the hot roasting pan overmedium heat on the stove top and pour in the wine.

Stir and scrape up all the brownedbits stuck to the bottom and sides of the pan and pour everything into thestockpot. Add the bay leaf, peppercorns, and parsley. Continue to simmer onlow, uncovered, for 4 hours.

Strain the stock through a finesieve into a bowl, pressing hard on the solids, and let the stock cool. Discardthe solids and chill the stock. When the stock has cooled, scrape off the congealedfat with a slotted spoon.

Note: If you want to clarify the stock,whisk 4 egg whites in a bowl and add them to the stock in your stockpot. Stirthe stock gently and constantly to prevent the whites from sticking to thebottom and sides of the pot. Bring the stock to a boil. The egg whites willrise to the top. Once they have risen, stopstirring. The whites will solidify on the top of the liquid, forming a softcrust. Any impurities and fats will cling to the egg whites. Carefully skim theegg whites off the top and discard. The stock below will be transparent.

WhiteVeal Stock

This stock is an elegant beginningfor beef stew, soups, and gravies.

Yield: 4qts

4 lb veal bones

4 qt cold water

2 c chopped carrots

1 c chopped white onion

1 c chopped celery

2 leeks, washed well and chopped

4 garlic cloves, crushed

1 bay leaf

1 small bunch parsley

4 sprigs fresh thyme

Place the bones in a largestockpot and cover with the water. Bring to a boil. Reduce the heat and simmer.Skim the fat and foam from the surface and discard them. Add the remainingingredients. Partially cover the pot and allow the mixture to simmer for 3hours. Add water if necessary during the cooking process to keep the bonescovered. Strain through a fine mesh sieve and discard the solids. Cool andrefrigerate.

Lobster or Shrimp Stock

In the true Maine tradition, wewould save and refrigerate all the lobster shells and bodies after a lobsterfeed. The next day, we’d place them all in a pot and make a delicious stock outof them. The lobster bodies themselves are enough to capture the essence oflobster flavor for a bisque or stew.

Yield: 2 quarts

5 lb Maine lobster shells and/orbodies or Maine shrimp heads and shells

10 c water

1 c coarsely chopped carrots

1 c coarsely chopped celery

1 c peeled and coarsely chopped leeks

2 bay leaves

5 sprigs parsley

10 peppercorns

1 c dry white wine—Winterport DryPear is excellent

Place all the ingredients in alarge, heavy stockpot and bring to a boil. Reduce the heat and simmer gentlyfor 30 minutes.

Remove the stock from the heat;strain the mixture through a fine mesh strainer and discard the solids.

Return the liquid to the stove topand simmer over moderate heat until it is reduced to about 2 quarts.

FishStock

Yield: 4qt

6 lb fish bones, heads, fins, orfillets

2 T olive oil

1 c chopped onion

1 c sliced leek, white part only

1 c chopped celery

1 c chopped carrot

1 c chopped cremini mushrooms

2 c white wine (optional)

1 bay leaf

3 sprigs sage

3 sprigs thyme

3 sprigs parsley

1 t freshly ground white pepper

4 qtcold water

Rinse the fish parts well undercold running water for at least 5 minutes to remove any impurities. If you areusing the heads, remove the eyes. Drain the fish parts and let them sit in acolander while you prepare the vegetables.

Place the olive oil in a largesaucepan. Add the vegetables, and cook on low heat for 6 minutes. Do not brown.Add the fish parts and cook for 5 more minutes. Add the white wine, if desired,and cook for 5 more minutes. Add the herbs, pepper, and the cold water. Be surethat the ingredients are completely covered by the liquid; add more water, ifnecessary. Increase the heat to medium and bring the stock almost to a boil.Reduce the heat and simmer for 30 minutes. Skim the surface every 10 minutes orso to remove any foam and impurities.

Turn the heat off, and let thestock stand another 30 minutes.

Skim once more. Strain the stockthrough a fine mesh strainer and discard the solids. Cool, and refrigerateovernight.

Use a slotted spoon to remove thefat layer on top and discard. Use a paper towel to absorb any remaining fat.

Use fish stock in chowders,paellas, or seafood bisques, as desired.

V¹⁰ Vegetables

Veggies are the champions of our culinary world. They makeevery savory soup taste better. My Top Ten Vegetables for soups and stews areas follows:

1. Onion

2. Carrot

3. Celery

4. Leeks

5. Potato or Sweet Potato

6. Squash

7. Beans

8. Mushrooms

9. Peas or Carrots

10. Parsnip or Turnip

Slow-CookerVegetable Stock

When creating a flavorful veggiestock, I’ve found it best to use at least one part vegetables to two partsliquid. That means if you are using 12 cups of water, you need a good 6 cups ofvegetables to flavor the liquid. This recipe uses an even richer one-to-oneratio for maximum flavor in a slow cooker.

Yield: 6 cups

2 c chopped onion

1 c chopped carrots

1 c chopped celery

1 c chopped parsnip

1 c chopped button mushrooms

3 cloves garlic, sliced in half

3 bay leaves

2 sprigs thyme

6 c cold water

Combine all ingredients in a slowcooker. Cook over low heat for 6 to 8 hours. Strain and discard the solids.

Vegan “Chicken”Stock

Here is another tasty adaptationfor vegetarians.

Yield: 1 quart

1 c chopped carrots

1 c chopped celery

1 c chopped shiitake mushrooms

4 c water

2 bay leaves

1⁄2 t celery seeds

1 t rubbed sage

1⁄2 t salt

3 sprigs parsley

3 T nutritional yeast

Combine all ingredients in a large stockpot. Bring to a boiland simmer for 15 minutes.

Strain the stock through a fine mesh sieve. Pick out thevegetables from the herbs and save them to soup or casseroles, as they have notbeen cooked to death. Discard the herbs.

The yeast tends to settle out ofthis stock, so if you want a thick stock, you may wish to add a teaspoon ofcornstarch dissolved in a little cold water.

Recipe Testers Club #103: Salad Dressing Primer

2011-09-23T22:41:00.000-05:00

Making your own salad dressing is one way to save money and create exactly what you want. Here are a few examples of flavor combinations and easy methods that will make your salads extraordinary! Scroll to the bottom for Spicy Pecans to top your favorite salad.

Classic Vinaigrette

Makes 1⁄2c- enough to dress a salad for four to six servings
1 T red wine vinegar or lemon juice

1 to 2 t Dijon mustard

sea salt

fresh ground pepper

1 T parsley, finely chopped

1 medium shallot (or scallion), minced

2 T olive oil

2 T canola oil

(or 4 T olive oil, or 4 T heavy cream)

1 T maple syrup

1 t finely chopped tarragon or fresh herb of your choice (optional)

2 garlic cloves (optional)

Food processor method:

Chop the shallots or scallions roughly. Do not mince the parsley or tarragon. Place all ingredients in the blender and pulse 5 to 6 times until blended.

Traditional method:

Pour the vinegar into a shallow soup plate and add the mustard, salt, pepper, parsley, and shallot (as well as tarragon, if using). Mix well with a fork.

Add the oil all at once. Keeping the tines of the fork flat against the bottom of the dish, mix well using a circular motion to emulsify the dressing.

Garlic Mustard Vinaigrette

Serves: 8-10

2 T Dijon mustard

4 T white wine vinegar

1 T packed brown sugar (light or dark) or honey or pure maple syrup

1⁄4 c olive oil

1 T chopped chives

1 t Cholula pepper sauce

2 cloves garlic, minced or grated

salt

fresh ground pepper

In a medium bowl whisk together the mustard, vinegar, and sugar or sweetener. Add the olive oil in a slow, thin stream whisking all the time.

Pour the mixture into a bowl and stir in the chives, pepper sauce and garlic. Taste, and add salt and pepper to taste.

For a real treat, drizzle some on roasted asparagus. The dressing may be stored covered in the refrigerator for up to 5 days.

Warm Port Vinaigrette

Serving: 3 cups

3 shallots, minced

21⁄2 c extra virgin olive oil

1⁄2 c port

1⁄4 c balsamic vinegar

21⁄2 T honey

2 T fresh lemon juice

salt

fresh ground pepper

Place the shallots in a skillet, pour the oil over them, and heat over medium-high heat until it starts to sizzle. Reduce heat and simmer for 2 minutes; remove from heat.Whisk port, vinegar, honey, and lemon juice together. Whisk in the hot shallot and oil mixture, and season with salt and pepper to taste.

This is an excellent dressing for a salad of greens and sliced pears, sprinkled with Roquefort. It may be used immediately, or stored for later use, covered in the refrigerator. It is best used within a week. When ready to serve, heat the desired amount until it comes to a simmer, and then pour over the salad.

Buttermilk Ranch Dressing

Creamy and flavorful, the dry ingredients in the mixture can be combined and stored for later use.

8 low sodium, saltine type crackers

1 c dried parsley

¼ c dried onion flakes

1 T dried dill

2 T onion salt

2 T garlic granules

2 T onion powder

2 T garlic powder

2 t ground black pepper

(to make dressing you’ll need 1 c mayo and 1 c buttermilk also)

In a food processor puree crackers to a fine powder. Add the parsley, onion and dill. Pulse to almost dust. Pour into a bowl and add the remaining dry ingredients. Mix well. This recipe is easily multiplied and keeps well for up to 1 year in an airtight container.

To make dressing Add 2 heaping T's to 1 cup buttermilk and 1 cup mayo. Mix well and serve.

Cajun Spiced Pecans

Great for topping a soup or serving on a salad.

1 lb pecan halves

1/4 c melted butter

1 T chili powder

1 t salt

1 t dried basil

1 t dried oregano

1 t dried thyme

1/2 t onion powder

1/2 t garlic powder

1/4 to 1/2 t ground cayenne pepper

Combine all ingredients in a shallow baking dish. Bake in a preheated 400 degree oven for 15 minutes. Stir and reduce heat to 250 degrees. Cook, stirring every 15 minutes for one hour. Remove from oven and cool completely.

Recipe Testers Club #102: Double Squash Pie

2011-09-16T11:28:00.002-05:00

Double Squash Pie

This recipe is great for harvest time. Its easy to tweak and great with what vegetables you have on hand. It is such fun to see how we alter a recipe toour own family’s taste, improving on an already great dish. Here’s the version ofthis pie that we’ve come to love. Try it with your favorite veggies, herbs,cheeses and mustards. Let me know what you’ve changed!

Serves 6-8

1⁄2 c butter

2-3 c zucchini,shredded

1-2 c summersquash, shredded

1 c carrots,shredded

1 c onion,grated

1⁄2 c freshparsley, chopped

1 t salt

1 t fresh groundblack pepper

3 cloves garlic,minced

2 T fresh basil,chopped (or 2 t dried)

1 T freshoregano, chopped (or 1 t dried)

1 box frozenpuff pastry, thawed

2 T Raye’s DundicottHot Mustard or your favorite spicy mustard

6 eggs, wellbeaten

8 oz shreddedsharp cheddar cheese

8 oz shreddedParmesan cheese

Ina medium-size sauté pan, melt the butter. Add the zucchini, summer squash,carrots, and onion. Cook 10 minutes on medium heat.

Stirin the parsley, salt, pepper, garlic, basil, and oregano. Stir and let cool whileyou prepare the remaining ingredients. Open the package of puff pastry. Unfoldone sheet and press seams together. Place the sheet of puff pastry in a deep 10-inchpie plate. Trim the corners and add dough to any place that needs to be filledin. Crimp or press the edges to secure.

Spreadthe crust with the 2 T of mustard; this is very important! Place crust in apreheated 375°F oven for 5 minutes; then remove. While warm sprinkle a layer ofcheese.

Addthe remaining cheeses to the egg mixture and blend well. Pour the beaten eggsand cheese over the top of the vegetables in the pan. Stir well for 20 seconds.Immediately pour all ingredients into the warm crust.

Bake25 to 30 minutes, until it is set in the middle and golden on top.

Serve warm witha tossed salad to accompany.

Recipe Testers Club #101- Whoopie Pies

2011-09-09T09:12:00.000-05:00

Whoopie! Its time to get back in the kitchen!
I thought I'd share two recipes today. One for traditional Maine whoopie pies; another for a pumpkin version that is filled with a creamy, spiced, maple confection. Both versions can be made as tiny or gigantic sandwich cakes OR bake the batter in a cake pan and frost with the filling for an Inside-Out Whoopie Pie. Either way they are Oh So Delicious.

These are great for birthdays- an alternative to cupcakes for school. The "cake" part can be baked and frozen. Layer plastic wrap or parchment between them. Make up a fresh batch of filling, sandwich them together and you've got an instant dessert!

A Big thank You to Joe Corrado for this photo from my book Delicious Maine Desserts!

Savor. Linger. Enjoy!

-Cynthia

Feel free to share these recipes with anyone you think might enjoy them! Pass it on...

You're welcome to repost with attribution:

Cynthia at Fresh to Flavorful dot com. Thank you!

Whoopie Pies

Woopie Pies are a Maine tradition. They are a combination of fluffy frosting sandwiched between two cake-like cookies. The originals were chocolate on the outside and vanilla on the inside. Most folks agree that the cakey cookie should be moist, yet sturdy enough to hold on to. The filling however is subject to much controversy. There are many secret recipes for creating the luscious, creamy, fluffy white stuff that acts as cookie glue. Some like the kind made with marshmallow fluff, some a buttery frosting and others a tooth-achingly sweet shortening confection. Recipes have sprung up over the years to satisfy the palates of gourmets and gourmands alike. Here are a few suggestions for my favorite versions of insides and outsides. Use your imagination to create the combinations your family will love.

Traditional Chocolate Whoopie Pies

For the cakey-cookie part:

1 cup butter

2 cups sugar

3 eggs

2 egg yolks

2 tsp. vanilla

4 cups flour

3 tsp. baking soda

1/2 tsp salt

1 1/2 cups cocoa

1 cup buttermilk

1 cup sour cream

1/2 cup hot water

Preheat oven to 350. In the bowl of an electric mixer cream together the butter and sugar. Add the eggs and yolks one at a time and beat until combined. Add the vanilla and beat until combined. Scrape down the sides of the bowl. Sift together the flour, baking soda, salt and cocoa. In a small bowl whisk together the buttermilk and sour cream. Add the sifted dry ingredients alternately with the buttermilk mixture. Scrape down the sides of the bowl again. Add the hot water slowly and mix until incorporated.

Use an ice-cream scoop if you have one handy or a tablespoon, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy. Remove from the pan on the sheets of parchment to a rack. Cool completely.

Vanilla Cream Filling

12 Tbsp. Unsalted butter

2 1/2 c. confectioners sugar-sifted

Pinch salt

4 tsp. pure vanilla

2 egg whites

2 tsp. fresh lemon juice

In the bowl of an electric mixer cream the butter with the confectioners sugar and salt until light and fluffy. Add vanilla and lemon juice and mix until combined.

Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.

Assembly;

Take one chocolate piece. Using the same size ice cream scoop that you used to make the cookies, place a heaping scoop of filling on one flat side. Top with another chocolate piece. Continue putting the Whoopie Pies together until all are assembled. Hopefully you have made an odd number of chocolate pieces- then you get to top the last one with filling and pop it into your mouth. Ah the sweet rewards.

Another version would bring the peanut butter-chocolate combo together:

Peanut Butter Filling

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

a pinch of salt

Place all ingredients in the bowl of an electric mixer. Beat together until creamy. Scrape down the bowl. Beat the filling for 4 minutes on high until the mixture is fluffy and light. This filling also makes incredible pie filling along with a chocolate mousse layer- recipe will follow.

Pumpkin Whoopie Pies with Maple Spice Filling

1 cup sugar

1 cup maple sugar

1 cup melted butter

3 eggs

2 cups cooked pureed pumpkin

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

Preheat your oven to 350 degrees F. Stir together sugars, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed. Use an ice-cream scoop if you have one handy, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy and light brown. Remove from the pan on the sheets of parchment to a rack. Cool completely. These cakes are very moist.

Maple Spice Filling

My husband loved this filling so much that we used it on the chocolate whoopie pies as well. Yum!

12 Tbsp. Butter

2 1/2c. Confectioners sugar-sifted

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

Pinch salt

1 Tablespoon pure vanilla

2 Tablespoons pure maple syrup

2 egg whites

2 tsp. Fresh lemon juice

In the bowl of an electric mixer cream the butter with the confectioners sugar, cinnamon, nutmeg and salt until light and fluffy. Add vanilla, maple syrup and lemon juice and mix until combined. Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.

Assemble the same as Chocolate Whoopie Pies

2011-09-09T09:07:00.000-05:00

Is anyone interested in being a part of a Recipe Testers Club? I'd love to share recipes with you, find out how you made them, what you changed for your version and hear what you think. Anybody game?
Recipe number one (and two, three, four) will be Whoopie Pies and fillings... Stay Tuned!

Imagination is the beginning of creation...

2010-09-13T08:57:00.000-05:00

Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will. -George Bernard Shaw
What will you imagine today?

We're Cooking on TV!

2010-03-14T14:42:00.000-05:00

This recipe is coming up on an episode of Fresh to Flavorful.
Onion Tarte with Wilted Garlic Arugula
Two thawed sheets of puff pastry at room temperature
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise
2 leeks, White parts only, trimmed, thinly sliced and cleaned to remove any sand or grit
8 oz cream cheese
1/4 teaspoon freshly grated nutmeg
1 1/4 teaspoons salt
1 teaspoon black pepper
1 egg beaten
8 oz fresh baby arugula
2 cloves garlic, finely minced or grated
3 Tablespoons olive oil
sea salt
freshly cracked black pepper
Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon to a paper towel lined plate to drain and pour off all but a couple of tablespoons of the bacon fat. Add butter to the skillet and cook onions and leeks with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover skillet and continue to cook, stirring frequently until onions are very soft and golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
Add cream cheese, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper to onions. Stir until cheese is melted and well combined.

Roll out each sheet of dough to 1/8” thick in a rectangular shape. Place dough on silicone lined baking sheet. Mound half of the cheese and onion mixture in the center of each rectangle of dough. Spread evenly, leaving a 2 inch perimeter of dough around the edge. Gently Fold the edges of the dough up over the filling and pinch folds to secure. Brush with egg wash. Bake at 350 degrees for 25 minutes.
Cool until the filling has set, 15 minutes.

In a medium bowl mix the garlic and olive oil. Add the arugula and toss until well coated. Season with salt and pepper. Mound half of the garlic arugula on top of each of the warm tartes. The heat will wilt the arugula and allow the garlic oil to permeate the top of the tarte.
Slice each tarte into six pieces. Serve warm.
Savor. Linger. Enjoy! -Cynthia

Thanks to the Lincoln County News for this wonderful article

2010-03-02T02:10:00.000-05:00

Chef Cynthia Finnemore Simonds, of Newcastle, is hitting the big time, certainly by Maine standards. Her new cooking show "Fresh to Flavorful" premieres on the Maine Public Broadcasting Network (MPBN), public television on Sat., Feb. 13 at noon. The journey for Simonds to this life altering achievement has been lengthy.

Author of three published Down East Books cookbooks, "Fresh Maine Salads," "Superb Maine Soups," and "Delicious Maine Desserts," Simonds is slowly, but surely, realizing a lifelong dream, as she uses the freshest Maine and regionally produced ingredients as inspiration for her books and now the show.

"Fresh to Flavorful" features Simonds serving as host, guide, and chef throughout 13 episodes. Shot on location in Maine and New England, Simonds will guide viewers on adventures to visit and learn about real foods from the producers themselves - the farmers, fishermen, and specialty food producers.

It is intriguing to learn that Simonds describes "Fresh to Flavorful" as a combination of "Mr. Rogers and Julia Child." That being, Simonds since childhood, has been fascinated by where food comes from.

"Our show is the best combination of Mr. Rogers and Julia Child, with the most humble intentions," she said. "It's about how food gets to our plates. I really want to encourage people to get back into the kitchen."

She met her producer Jai Bradford on Feb. 14, 2009 and, from the start, the pair knew the story of utilizing Maine food producers' ingredients in healthy and flavorful dishes, "was a story that needed telling," Simonds said. "We just had the faith it would work."

Together they formed a production company, Frim Fram Media, and it's been no easy task getting a show like "Fresh to Flavorful" before a television audience. If an idea gets the go-ahead, MPBN requires their shows be essentially, 'camera ready,' that is, a completely stand-alone production ready for airing.

Frim Fram Media is responsible for writing and planning each episode, filming all the footage locations and interviews, scheduling (and finding) location kitchens from which to shoot the cooking segments, and securing sponsorships to pay for the whole thing.

So, when considering pitching a show to MPBN, Simonds didn't have to research producers, she has been building that foundation and network for years.

Through writing her cookbooks, Simonds saved all the information on "extraordinary people" in Maine - the farmers, fishermen, coffee roasters, maple syrup producers, chocolatiers and other food producers. "They are all making their living creating and growing, making beautiful things to eat," said Simonds.

Consequently, way back in early 2009, with a show as their goal, Simonds and Bradford started filming.

Simonds remembers first filming at Goranson's farm in Dresden on Maple Sugar Sunday in March. Over the next months they visited numerous other locations and, "we slowly collected footage. We filmed frequently and we were able to tell these stories," Simonds said.

The challenges were many, foremost coordinating schedules with Bradford, herself, and a videographer. "It was a challenge, but we would just make it happen," she explains, "and we've done the whole show out of our own pockets. I have to give kudos to the team including marketer Linda Maynard and Holly Brown for all their hard work. Also, another very important person on this project is Alan Lowe, a videographer from Waldoboro. He's been working literally for peanuts."

The team brainstorms and intertwines their ideas seeking to create something "more than just a cooking show," Simonds said, "and more than just 'where does your food come from?'...and more than a travel show. It is a combination. It is the back story and the behind the scenes sharing with the audience."

Once MPBN gave Frim Fram Media and "Fresh to Flavorful" the nod in October, more challenges faced the team with a deadline of a February air-date looming. Where to cook?

Enter friend, Kim Latour, a real estate broker with Legacy Properties Sotheby's International Realty.

She has been front and center helping Simonds find a place to cook, and, thanks to Latour, the first episode was filmed in the beautiful kitchen of the restored and renovated Hall/Ross House in Westport Island.

A house well known to the region, it was dismantled in 2000 to make room for the Skidompha Library on Main Street in Damariscotta to expand, and moved to Westport Island. Simonds was thrilled with the find.

Latour remembers recognizing Simonds had "great promise" while attending her Locavore cooking workshops at Morris Farm in Wiscasset last summer.

"I have it [the Ross House] listed for sale and when Cynthia asked briefly if I knew of any homeowners who would allow her to use their kitchen, and though I didn't think it was initially possible, but now we have a backlog of kitchens lined up for her for April and May segments," Latour said.

Latour explained most of the houses are for sale, but some people in the company are actually volunteering their own homes. According to Latour, homesellers are surprisingly "tickled" to have their homes featured on television. "We [Legacy Properties Sotheby's International Realty] are very excited to be as supportive as we can."

"The Ross House is wonderful. It has the original beehive oven, and though the kitchen is modernized, it has beams and ovens that adds to Cynthia's quest of being from Maine and [with the] history there - I thought it went nicely," Latour said.

An example of an upcoming episode in just such a kitchen, will feature Simonds introducing a highlighted ingredient and guiding viewers to three different farms growing and selling the same ingredient. Back in the kitchen, Simonds then demonstrates a meal or dish with the ingredient fresh from the farm.

Excitement is easily heard in Simonds' voice when she said, "So much right now is this whole new surge toward buying local."

She's convinced people really want to buy local and though they know to go to a farmer's market, they don't necessarily know who the farmers are. "I really believe if we know who is growing our food, we are much more likely to go to them directly and buy it."

That's the real crux of Simonds' vision: She'll take the audience on the journey from the farmer's pasture and grass, to the cow, to the milk, to the cheese, to preparing a dish taken to the table, to be eaten by appreciative consumers.

Simonds is no stranger to Maine television audiences. She's appeared multiple times on WCSH-6's Maine show, "207," and is on a rotation, cooking every three months before the highly-rated NBC affiliate's audience. "They call me a regular," she said.

It has been a wonderful way for her to "get her feet wet" before the cameras. Since June of 2006, she has had 14 cooking segments on "207." "They are so generous and really to allow me to have fun in the kitchen and on camera...it has given me a great first step into what I'm doing right now."

It's the final few days before the premier screening, and Simonds has spent a day hell-bent-for-leather filming non-stop. "I'm absolutely exhausted," she said, "but so very happy."

The screening premier party of MPBN's "Fresh to Flavorful" with host Cynthia Finnemore Simonds happens on Sat., Feb. 13 at noon in the theater at Frontier Café at Fort Andross Mill, 13 Maine St., Brunswick. Following the airing, Simonds will sign copies of her cookbooks. For more information call Frontier Café at 725-5222.

For more information, email FrimFramMedia@gmail.com.

For more information on Legacy Properties Sotherby's International Realty, contact real estate broker Kim Latour at 729-2820 in Brunswick.

Blessings on this Thanksgiving Day!

2009-11-25T16:59:00.000-05:00

Happy Thanksgiving Everyone! I found this grace somewhere a while ago without attribution. It was so special I thought I would share it with you. Many thanks to its creator.
"As we make ready to eat this food, we remember with gratitude, the many people, tools, animals and plants, air and water, sky and earth, turned in the wheel of living and dying, whose joyful exertion, provides our sustenance this day.
May we with the Blessing of this food, join our hearts, to the one heart of the world, in awareness and love, and may we together with everyone, realize the path of awakening and never stop making efforts for the benefit of others."
This is truly an amazing grace!
Blessings upon you my friends! Happy Thanksgiving!

Pumpkin Cinnamon Rolls

2009-11-11T10:08:00.003-05:00

P u m p k i n C i n n a m o n R o l l s w i t h C a r a m e l I c i n g
Oh my goodness- Elizabeth and I made these together over the weekend. The moist centers melt in your mouth. The crispy edges, coated with caramel are heavenly. I think these will be our Christmas morning delights.
M a k e s a dozen good sized rolls

Ingredients for the D o u g h :
1 / 3 c u p m i l k o r s o y m i l k
2 T b u t t e r or Pastor Chuck’s Apple Butter
1/2 c u p c a n n e d p u m p k i n o r m a s h e d c o o k e d p u m p k i n
1 T light brown s u g a r
1 T molasses
1/2 t s a l t
1 l a r g e e g g , b e a t e n
1 T or 1 p a c k a g e a c t i v e d r y y e a s t dissolved in 2 T. warm water
1 t cinnamon
¼ t nutmeg
2 c u p s u n b l e a c h e d a l l - p u r p o s e f l o u r -I like King Arthur flour

Ingredients f o r the F i l l i n g :
1 / 2 c u p b r o w n s u g a r , p a c k e d
2 t c i n n a m o n
½ t nutmeg
3 T m e l t e d b u t t e r - Kate’s is wonderful

Ingredients fo r the I c i n g :
1/2 c u p b u t t e r
1 c u p b r o w n s u g a r , p a c k e d
4 T m i l k or heavy cream
4 t pure v a n i l l a e x t r a c t
d a s h o f s a l t
1 1/2 c u ps s i f t e d p o w d e r e d s u g a r

P r e p a r e the dough : I n a s m a l l s a u c e p a n , h e a t m i l k a n d 2 T b u t t e r j u s t u n t i l w a r m, s t i r r i n g c o n s t a n t l y . The b u t t e r should just be m e l t e d .
I n l a r g e b o w l , c o m b i n e p u m p k i n , s u g a r, molasses a n d s a l t . A d d the warm m i l k m i x t u r e a n d b e a t u n t i l all ingredients are incorporated . B e a t i n e g g a n d y e a s t . I n a s e p a r a t e m i x i n g b o w l , c o m b i n e f l o u r and spices. A d d h a l f o f the f l o u r m i x t u r e t o p u m p k i n batter . B e a t o n l o w s p e e d f o r 5 m i n u t e s , s c r a p i n g s i d e s o f b o w l f r e q u e n t l y . A d d the r e m a i n i n g f l o u r a n d m i x t h o r o u g h l y ( this d o u g h w i l l b e v e r y s o f t ) . T u r n i n t o l i g h t l y g r e a s e d b o w l , t h e n g r e a s e s u r f a c e o f d o u g h l i g h t l y with the melted butter . C o v e r a n d l e t r i s e i n a w a r m p l a c e u n t i l d o u b l e d in bulk, a b o u t 1 h o u r .
P u n c h d o u g h d o w n . T u r n o n t o f l o u r e d s u r f a c e . K n e a d a f e w t u r n s t o f o r m a s m o o t h d o u g h , s p r i n k l i n g w i t h e n o u g h a d d i t i o n a l f l o u r t o m a k e d o u g h e a s y t o h a n d l e . Li g h t l y f l o u r your board again and r o l l the d o u g h i n t o a 10x1 2 - i n c h r e c t a n g l e .
I n a s m a l l b o w l , c o m b i n e b r o w n s u g a r , c i n n a m o n and nutmeg . B r u s h the s u r f a c e o f the d o u g h w i t h m e l t e d b u t t e r . S p r i n k l e w i t h the b r o w n s u g a r m i x t u r e . B e g i n n i n g w i t h one l o n g s i d e o f the d o u g h , r o l l it u p j e l l y - r o l l s t y l e . P i n c h the s e a m t o s e a l . W i t h a s h a r p s e r r a t e d k n i f e , g e n t l y c u t the r o l l i n t o t w e l v e 1 - i n c h s l i c e s . P l a c e r o l l s c u t - s i d e - u p i n a g r e a s e d 9 - i n c h - s q u a r e b a k i n g p a n . ( A t t h i s p o i n t t h e r o l l s c a n b e c o v e r e d a n d r e f r i g e r a t e d o v e r n i g h t i f n e c e s s a r y ) .

C o v e r a n d l e t r i s e u n t i l n e a r l y d o u b l e d , 3 0 t o 4 5 m i n u t e s .

P r e h e a t o v e n t o 3 5 0 F . B a k e r o l l s a b o u t 2 0 m i n u t e s , o r u n t i l g o l d e n . R e m o v e f r o m p a n t o parchment p a p e r - l i n e d cooling r a c k . C o o l 1 0 t o 1 5 m i n u t e s .

W h i l e the r o l l s a r e c o o l i n g , p r e p a r e i c i n g : I n s m a l l s a u c e p a n , h e a t the b u t t e r u n t i l m e l t e d . S t i r i n b r o w n s u g a r a n d m i l k or cream . C o o k o v e r m e d i u m - l o w h e a t f o r 5 m i n u t es, stirring constantly . T r a n s f e r t o a s m a l l m i x i n g b o w l a n d c o o l 5 minutes . S t i r i n v a n i l l a , s a l t a n d p o w d e r e d s u g a r . B e a t w i t h a n e l e c t r i c m i x e r u n t i l w e l l b l e n d e d . I f n e c e s s a r y , a d d m o r e p o w d e r e d s u g a r f o r d e s i r e d c o n s i s t e n c y .

D r i z z l e i c i n g o v e r w a r m r o l l s .
Mmmm Delicious!

Makin' Whoopie

2009-10-15T09:00:00.005-05:00

We were up early this morning, out for a bike ride as the sun came up. It was a frosty 38 degrees. You can be sure that we were layered with enough warmth to keep us toasty. When it gets chilly, we often start feeling the urge to turn on the oven, mix up a batch of cookies and fill the house with the aroma of warm, homemade goodness. I thought I'd share two recipes today. One for traditional Maine whoopie pies; another for a pumpkin version that is filled with a creamy, spiced, maple confection. Both versions can be made as tiny or gigantic sandwich cakes OR bake the batter in a cake pan and frost with the filling for an Inside-Out Whoopie Pie. Either way they are Oh So Delicious.
Savor. Linger. Enjoy!
-Cynthia

Whoopie Pies
Woopie Pies are a Maine tradition. They are a combination of fluffy frosting sandwiched between two cake-like cookies. The originals were chocolate on the outside and vanilla on the inside. Most folks agree that the cakey cookie should be moist, yet sturdy enough to hold on to. The filling however is subject to much controversy. There are many secret recipes for creating the luscious, creamy, fluffy white stuff that acts as cookie glue. Some like the kind made with marshmallow fluff, some a buttery frosting and others a tooth-achingly sweet shortening confection. Recipes have sprung up over the years to satisfy the palates of gourmets and gourmands alike. Here are a few suggestions for my favorite versions of insides and outsides. Use your imagination to create the combinations your family will love.
Traditional Chocolate Whoopie Pies
For the cakey-cookie part:
1 cup butter
2 cups sugar
3 eggs
2 egg yolks
2 tsp. vanilla
4 cups flour
3 tsp. baking soda
1/2 tsp salt
1 1/2 cups cocoa
1 cup buttermilk
1 cup sour cream
1/2 cup hot water
Preheat oven to 350. In the bowl of an electric mixer cream together the butter and sugar. Add the eggs and yolks one at a time and beat until combined. Add the vanilla and beat until combined. Scrape down the sides of the bowl. Sift together the flour, baking soda, salt and cocoa. In a small bowl whisk together the buttermilk and sour cream. Add the sifted dry ingredients alternately with the buttermilk mixture. Scrape down the sides of the bowl again. Add the hot water slowly and mix until incorporated.
Use an ice-cream scoop if you have one handy or a tablespoon, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy. Remove from the pan on the sheets of parchment to a rack. Cool completely.

Vanilla Cream Filling
12 Tbsp. Unsalted butter
2 1/2 c. confectioners sugar-sifted
Pinch salt
4 tsp. pure vanilla
2 egg whites
2 tsp. fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar and salt until light and fluffy. Add vanilla and lemon juice and mix until combined.
Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assembly;
Take one chocolate piece. Using the same size ice cream scoop that you used to make the cookies, place a heaping scoop of filling on one flat side. Top with another chocolate piece. Continue putting the Whoopie Pies together until all are assembled. Hopefully you have made an odd number of chocolate pieces- then you get to top the last one with filling and pop it into your mouth. Ah the sweet rewards.

Peanut Butter Filling
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
a pinch of salt
Place all ingredients in the bowl of an electric mixer. Beat together until creamy. Scrape down the bowl. Beat the filling for 4 minutes on high until the mixture is fluffy and light.

Pumpkin Whoopie Pies with Maple Spice Filling
1 cup sugar
1 cup maple sugar
1 cup melted butter
3 eggs
2 cups cooked pureed pumpkin
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat your oven to 350 degrees F. Stir together sugars, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed. Use an ice-cream scoop if you have one handy, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy and light brown. Remove from the pan on the sheets of parchment to a rack. Cool completely. These cakes are very moist.

Maple Spice Filling
12 Tbsp. Butter
2 1/2c. Confectioners sugar-sifted
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 Tablespoon pure vanilla
2 Tablespoons pure maple syrup
2 egg whites
2 tsp. Fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar, cinnamon, nutmeg and salt until light and fluffy. Add vanilla, maple syrup and lemon juice and mix until combined. Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assemble the same as Chocolate Whoopie Pies

The Spirit of Dance

2009-06-04T07:04:00.003-05:00

I just read an article in National Geographic online entitled Shall We Dance. In it there are several references to what dance does for one's psyche. This passage is a quintessential expression of the spirit of dance.
"Dance, like the rhythm of a beating heart, is life. It is, also, the space between heartbeats. It is, said choreographer Alwin Nikolais, what happens between here and there, between the time you start and the time you stop. "It is," says Judith Jamison, artistic director of the Alvin Ailey American Dance Theater, "as close to God as you are going to get without words."

To dance is human. To dance is divine."

May we all experience this joy!

Shim Sham for Frankie

2009-05-29T09:19:00.002-05:00

Hi All!
Our beloved Frankie Manning passed away in May. His 95th birthday celebration took place as thousands of dancers made the pilgrimage to NYC over Memorial Day weekend. The video of the global shim sham made its debut on the 23rd at the Hammerstein Ballroom. (Compiled and edited by Akemi Kinukawa. Special mention: Rik Panganiban.) Here is the link: Global Shim Sham. The long version of the Mainiac Swing Dancers video is online also here: Mainiac Swing Shim Sham.
Let's all dance one for Frankie!
Savor. Linger. Enjoy!
-Cynthia

Do a Little Salsa

2009-05-18T08:44:00.003-05:00

Cam and I have been taking a ballroom dancing class. We learned a little bit of salsa. It is such fun to move. To accompany your own dance steps, shake a tailfeather in the kitchen and make up some different salsas for dinner.
Fresh Tomato Salsa
2 chopped large tomatoes
2 seeded and chopped jalapenos or more to taste
2 chopped small white onions
2 cloves peeled and minced garlic
½ c chopped fresh cilantro
1 t salt
2 T fresh lime juice or more to taste

In a small bowl combine all ingredients, stir well to blend.
Let stand 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.

Pineapple Salsa
1 c chopped fresh pineapple or drained canned pineapple chunks
1/2 c chopped sweet orange bell pepper
1/4 c chopped fresh cilantro
1/4 c diced red onion
2 T fresh lime juice
sea salt & pepper

In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight glass container for up to 3 days.

Blueberry Salsa
1 medium pink grapefruit
2 cored and chopped pink lady apples
2 T finely chopped red onion
1 seeded and chopped fresh jalapeno pepper
1 t maple syrup
1 T lime juice
1 c fresh or frozen Maine blueberries
2 T chopped fresh cilantro
Section the pink grapefruit and discard membrane.Carefully dice the grapefruit.
In a small bowl combine all ingredients, stir well to blend.
Chill for at least 30 minutes before serving.
Refrigerate in airtight container for up to 3 days.

Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce or Cholula sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.

Molten Chocolate Lava Cakes with Swing Dance on the Brain

2009-01-29T20:18:00.004-05:00

We have friends coming to visit for Superbowl Sunday, so, I'm trying to come up with a fun menu that allows for all that grazing time we love--without the heavy calorie overload. We're having chili and veggies, chips and salsa, guacamole and yummy cheeses/crackers, a plate of olives and pickles, peppers and more cheese. For dessert, I thought I'd make a delicious individual lava cake recipe. The batter can be made the night before and chilled, ready to pop into the oven just before everyone is ready for dessert. The middles are hot and melty, the edges cakey and moist. Top them with a little espresso cream and you're good to go!
Have a great weekend!
savor. Linger. Enjoy!
Warmly,
Cynthia
Thick and Hearty Simple Chili
Shipwreck Galley has a fantastic line of spirited salsas made in Maine. Their Cherry & Brandy Salsa is delicious on its own, and it adds a wonderful layer of flavor to this chili. Cook this hearty dish ahead if you’ve got time—it’s even better the next day. This recipe is easy to double if you are cooking for a crowd. You can also prepare this dish in a slow cooker and let it bubble all day.
Serves 4, with leftovers for tomorrow’s lunch
1 lb lean ground beef, chicken, or turkey
2 c chopped onion
3 T minced garlic
1 T beef bouillon paste or powder
1 T oregano
1 t cumin
1 t chili powder
1 t cayenne
1 t salt
1 T sugar
1 t freshly ground black pepper
1 c cooked kidney beans, drained
1 c cooked black beans, drained
1 4-oz can tomato paste
1 c puréed tomatoes, canned or fresh
1 c Shipwreck Galley Cherry & Brandy Salsa or your favorite fruit salsa
2 c refried beans
1 c corn
1 c cooked chick peas
Garnish:
shredded cheese
1 c Shipwreck Galley Cherry & Brandy Salsa
sour cream
avocado slices
In a large, heavy bottomed pan, brown the ground meat over medium heat. Remove excess fat, if necessary. Add the onion and garlic and cook until the onion is translucent.
Add the bouillon, oregano, cumin, chili powder, cayenne, salt, sugar, and black pepper, and mix well. Add the kidney beans, black beans, tomato paste, tomatoes, salsa, and refried beans. Heat and stir well until the refried beans are completely incorporated into the chili. Add the corn and chick peas. Turn the heat to low and cover, stirring often, until the chili has a creamy, thick consistency. Let the chili simmer 30 minutes or up to 2 hours for the flavors to meld. Be sure to scrape the bottom as you stir so there will not be any burned bits in the chili.
Serve in bowls with shredded cheese, additional salsa, sour cream, and avocado slices on top.

Molten Chocolate Lava Cakes with Espresso Cream
Enjoy these liquid centered cakes right out of the oven. The melted chocolate middles make them all the more decadent.
Makes 8 cakes
Cakes:
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2 teaspoons pure vanilla extract
16 Tablespoons semisweet chocolate chips
Cream:
1 cup chilled whipping cream
3 Tablespoons powdered sugar
2 teaspoons espresso powder
In a medium bowl, sift flour, cocoa powder, espresso powder, and baking powder. Place butter in large bowl. Add sugars and whisk until completely combined. Whisk in eggs, one at a time. Mix in vanilla. Whisk in dry ingredients all at once. Grease 8 one cup ovenproof mugs or ramekins. Divide batter among the eight mugs placing about 1/2 cup in each one. Place 2 Tablespoons of the chocolate chips on each one. Gently press chips into the center of the batter. Cover and refrigerate mugs at least 1 hour or overnight.
Position rack in center of oven and preheat to 350 degrees F. Remove mugs from refrigerator and let stand at room temperature 10 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 25 minutes. Cool while you whip the cream- about 5 minutes.
Make the cream: In a medium bowl, combine the cream, powdered sugar and espresso powder. Whisk until stiff peaks form. Chill up to 1 hour.
Top the hot cakes with espresso whipped cream and serve.

If you need to work off the cake try swing dancing. It's a blast!! Here is one great example: Kevin StLaurent and Sarah Spence Adams dancing at the North Deering Grange in Portland, Maine. A great workshop day filled with fun and dancing!

Happy Obama Day! Celebrate With a Warm and Elegant Dessert... Berries with Dark Chocolate Truffle Sauce and Raspberry Puree

2009-01-20T14:54:00.005-05:00

Looking forward with our new administration I am so excited, so proud and so happy to be an American. When I think about what I would make for my favorite people- my family and, goodness, if the Obama family was ever in Maine and wanted to stop by for dinner-They'd be welcome!-- I would end the meal with my most special Callebaut and Organic Cream Truffle sauce. I always think of raspberries with this elegant Chocolate dessert. In the spirit of celebration here is a recipe for my chocolate and berry concoction. It’s a hint of summer draped in a silken, liquid, dark chocolate. If you are a lover of Dark Chocolate- this Truffle sauce is right up your alley. You can serve this alone or pile the whole thing atop a scoop of vanilla ice cream. Any time you want to celebrate this dish will please your palate.
Warm Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
Serves 6-8
Warm Berries:
1 qt strawberries
1 qt Maine blueberries
1 qt raspberries
1 cup Wyman’s blueberry juice
1 Tablespoon cornstarch dissolved in 1 Tablespoon cold water
1 cup sifted powdered sugar
Dark Chocolate Truffle Sauce:
12 oz semisweet chocolate bits
1 oz bitter chocolate
1⁄2 cup heavy cream
Raspberry Coulis:
1 qt red raspberries
1⁄2 cup sifted powdered sugar
Wash and hull the strawberries. Wash the blueberries and raspberries. Set aside.

In a medium saucepan, heat the blueberry juice. Stir in the dissolved cornstarch. Bring mixture to a boil. When it begins to thicken, stir in the powdered sugar. Add the strawberries, blueberries, and raspberries. Stir gently. Reduce heat and let the berries warm in the hot sauce for five minutes.

In a small saucepan, place the chocolate and heavy cream. Heat slowly, stirring constantly until melted. Remove from heat.

In the bowl of a food processor, place the raspberries for the coulis. Process until they are puréed. Add the powdered sugar. Process until completely liquefied. Pour the purée through a sieve into a clean bowl. Stir the mixture around to allow the juice to run through and the seeds to stay in the strainer. Be sure to wipe the underside of the strainer with a rubber scraper or spoon to get all of the juice.

Serve the berries in individual bowls. Spoon a generous dollop of chocolate over the top. Drape the chocolate with the raspberry coulis. Mmmm.
Savor. Linger. Enjoy! and Celebrate this Historic, Extraordinarily Happy Day!

At Last it's Christmas

2008-12-24T09:09:00.001-05:00

The holiday is upon us. Windows are decorated. Candles are lit. Friends gather. Laughter fills the air. What better time to enjoy a rich, melty, cheesy, treat. I love warm brie. There are few things that entice me to make the yummy noise more than this dish. I often wrap a trimmed brie wheel with puff pastry and bake it until the center is molten. Lately, I have been baking the brie naked- with just a dressing of dried fruit and a sprinkle of maple sugar. Either way you slice it- you'll be singing it's praises.
Baked Brie with Dried Cherries
Unbelievably easy and rich, an elegant addition to your dinner party.
1 wheel Brie cheese (6-8 inches in diameter)
3/4 cup dried cherries or other dried fruit of your choice
1/2 cup coarsely chopped pecans or other nuts of your choice (Optional)
2 Tablespoons pure maple sugar
Unwrap the Brie. Place the wheel on its side on a cutting board. Using a sharp serrated knife, trim off the top layer of rind until the cheese is visible.
Set the wheel, trimmed side up, in a cast iron pan. Mound the top of the cheese with the cherries (and nuts if you like). Sprinkle with the maple sugar. Place in a 350 degree oven until the cheese is bubbly- about 20 minutes. Be careful that the fruit and nuts do not burn.
Carefully remove from the oven and set on a large wooden cutting board. Serve right out of the oven with bread rounds or crackers.

This recipe is one we have made for years. It guarantees that Santa will discover the way to your chimney.
Magic Christmas Dust
Just in case you want to be double triple sure that Santa finds your chimney, mix up a batch of Magic Christmas Dust. Sprinkle it outside your door and the starlight will illuminate a path to your rooftop. The Reindeer will smell the oats and Santa will know just where to land.
1 cup oats
1 teaspoon glitter
1 teaspoon sequins or other sparkly things
Place all ingredients in a bowl. Stir gently until completely combined- saying "Thank You Santa, Thank You Santa!". Sprinkle outside your door- and be sure to say, "Merry Christmas Santa!" Make enough to share with your friends.
Merry Christmas!

Chocolate for the Holidays

2008-12-14T18:20:00.002-05:00

Just in time for the Holidays- What do you get when you mix cream, vanilla, deep-dark-chocolate and a little heat…It's Bliss! I just have to share my secret. There are few recipes that I keep close to the vest. This is one of them. I will guarantee you that this one will please your sweetheart, your children, your parents or your guests. If they like dark chocolate- they will LOVE this. I frequently serve this as a fondue type dessert alongside fresh fruit slices. We have also draped it on warm berries, dipped marshmallows in it, spooned it over ice cream and licked it off a spoon. If you serve it warm, it's silky and liquid. At room temperature it starts to solidify. When chilled it is firm enough to scoop into truffles. You can even freeze it in ice cube trays and pop out a couple for a quick hot fudge fix. Any way you slice it- It's a moment of chocolate rapture. I've even deep fried it- see recipe below- for a molten chocolate meltdown. Hope this makes your holiday just a little bit sweeter.

Dark Chocolate Truffle Sauce
Serve this silken chocolate sauce atop ice cream or dip fresh fruit into its depths for a delightful end to any meal.
12 oz (2 cups) dark or bittersweet chocolate bits
2 oz unsweetened chocolate- chopped
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Heat the cream in the bowl of a double boiler. Add the chocolates. Melt the chocolates together with the cream, whisking constantly until smooth. Add the vanilla and salt. Stir until completely combined. Serve warm.
If you have any leftovers, cover and chill. When cool, shape into a log or large ball. For individual servings, use a small scoop or spoon to create little balls the size of your favorite truffles. Roll in cocoa or grated chocolate.

Deep-Fried Chocolate Truffles--OMG
3 cups chopped semi-sweet chocolate
3 ounces unsweetened chocolate
1 1/2 cup heavy cream
3 cups fine dry French bread crumbs or panko bread crumbs mixed with1 Tablespoon ground cinnamon and 1/4 cup sugar
2/3 cup all-purpose flour mixed with 1/2 teaspoon sea salt
3 eggs, beaten with 1 teaspoon water
Vegetable oil (for frying)
Finely grate or shave chocolate; if necessary, transfer chocolates to a food processor fitted with a steel blade and pulse briefly; be careful not to let the chocolate melt in the processor bowl. Place chocolate pieces in a large bowl.
In a medium-sized saucepan over medium heat, heat the cream just to a slight boil. Immediately pour the boiling cream over the chocolate pieces and allow the mixture to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy. Cover the bowl with plastic wrap, press the film onto the surface of the chocolate to prevent a skin from forming.
At this point, chill the ganache in the freezer for approximately 3 hours or until it is the consistency of modeling clay. Every 30 minutes give it a gentle stir to keep it from separating.
Line a sheet pan or cookie sheet with waxed paper and roll the ganache into small balls about 3/4-inch in diameter. Arrange the balls on a sheet pan. Put them back into the freezer for about an hour so they are completely firm.
Set three shallow bowls out across your work surface, into one place the flour mixture; into the next place the beaten eggs and into the third place the bread or panko crumbs.

Using your left hand, take a chocolate ball, roll it in the flour, and drop it into the egg. With your right hand, coat well with the egg, and transfer it to the bread-crumbs. Coat well and transfer to another half-sheet tray covered with waxed paper. After all the balls have been coated, repeat the process - flour, egg, bread-crumbs. At the end of the second coating they should be almost the size of a golf-ball. Place them back into the freezer for at least an hour, or even overnight. If you're going to keep them longer than that, put them on layers of waxed or parchment paper in an air-tight container.
When ready to serve, put vegetable oil into your fryer and bring it to 375 degrees F. Fry two balls at a time. Transfer the cold truffles into the oil and let them fry for almost a whole minute. The coating will be golden brown and slightly hard (the sugar will be nicely caramelized). Let dry on paper-towels. Serve them while still hot.
Makes 3 dozen truffles.

Chocolate and Cheese…Who Knew

2008-12-07T18:04:00.001-05:00

When I was little I loved the old fashioned port wine cheese ball that my mother would make for holiday parties. She served it along with ritz crackers. I couldn't get enough. I have made several versions in my lifetime. Just this year the flavors of mascarpone, a creamy Italian cream cheese and chocolate came together with delicious results.
Chocolate Mascarpone Dessert Spread
Here we combine the flavors of fresh mascarpone with the decadence of dark chocolate- too delicious! If you like, chevre or cream cheese can be substituted. Slice some fresh fruit and serve this spread in the center. Surround it with shortbread cookies, savory crackers or graham crackers for spreading.
12 oz dark or bittersweet chocolate bits
8 oz mascarpone cheese
Melt the chocolate in the bowl of a double boiler. Add the mascarpone and stir until completely combined. Line a small bowl with plastic wrap. Pour the chocolate mixture into the bowl. Bring the plastic wrap up and twist to encase the chocolate. Cover and chill. When cool, unwrap the chocolate. Place on a pretty platter. Allow to come to room temperature before serving. For individual servings, use a small scoop or spoon to create little balls the size of your favorite truffles. Serve with shortbread cookies, savory crackers or graham crackers.

Here is a recipe for the 1970's version of the port wine cheese ball for old times sake:
Cheese Balls
2 (8 oz.) pkgs. Neufchatel cream cheese
1 cup Wispride cheese with Port Wine
3 Tablespoons chopped parsley
1/2 teaspoon fresh cracked Black pepper
1/2 teaspoon garlic powder
4 Tablespoons chopped nuts
Cream together the cream cheese and port wine cheese. Add pepper, garlic powder and parsley. Shape into a ball and roll in chopped nuts. Serve with crackers. This cheese ball freezes well if you want to make it ahead.

Just in time for the Holidays- What do you get when you mix cream, vanilla, deep-dark-chocolate and a little heat…It's Bliss! I just have to share my secret. There are few recipes that I keep close to the vest. This is one of them. I will guarantee you that this one will please your sweetheart, your children, your parents or your guests. If they like dark chocolate- they will LOVE this. I frequently serve this as a fondue type dessert alongside fresh fruit slices. We have also draped it on warm berries, dipped marshmallows in it, spooned it over ice cream and licked it off a spoon. If you serve it warm, it's silky and liquid. At room temperature it starts to solidify. When chilled it is firm enough to scoop into truffles. You can even freeze it in ice cube trays and pop out a couple for a quick hot fudge fix. Any way you slice it- It's a moment of chocolate rapture. I've even deep fried it- see recipe below- for a molten chocolate meltdown. Hope this makes your holiday just a little bit sweeter.

Savor. Linger. Enjoy. -Cynthia

Remembering Peanut Butter Mousse Pie

2008-10-21T09:02:00.004-05:00

My Sweetheart Sherwood rode in the Tour de Farms a couple of weeks ago. He biked 100- yes one hundred- miles! This on very little training (we had just reached our 1000 mile mark on our tandem, but only in 10,20, 30 and 40 mile rides- no long ones!) AND we had been out swing dancing the night before (so he had only about three hours sleep). I am so proud of him!! One thing he mentioned after the ride, was the peanut butter and bananas. I try not to make it a big deal- but I have an allergy to nuts. It's not the rush-me-to-the-hospital-immediately allergy, just an inconvenient tongue tingling- I really don't feel well- allergy. So, I don't eat peanuts, tree nuts, sunflower or sesame seeds anymore. Now, mind you, I never want to deprive the family of a food they want to eat- I guess I just forgot to buy peanut butter for a couple of years. Unless I've needed it for a particular recipe, I've avoided the whole nut thing. Until now... Sherwood decided that a big scoop of peanut butter on a mashed up banana was his answer to cycling-energy-food nirvana. It reminded me of this pie- that everyone LOVES. So, here's my nod to peanut buttery goodness.
If you are a peanut butter fan- this is the pie for you. The filling is a light peanut butter mousse that tastes great chilled or almost frozen. You can make it a day ahead and the flavors will just get better.
Makes one pie
Crust:
1 cup chocolate cookie crumbs
2 Tablespoons sugar
6 Tablespoons melted butter plus a bit more for greasing
Filling:
8 oz cream cheese at room temperature
1 cup creamy peanut butter
1 cup confectioners sugar
2 Tablespoons unsalted butter
2 Tablespoons confectioners sugar
1/2 cup heavy cream
1 Tablespoon pure vanilla extract
Topping:
1/2 cup heavy cream
3/4 cup semisweet chocolate, finely chopped
Make crust: Grease a 9 inch pie plate. Mix together the cookie crumbs, sugar and melted butter. Press evenly into the pie plate. Chill one hour.
Make Filling: In the bowl of an electric mixer, cream together the cream cheese and peanut butter. Scrape down the sides of the bowl with a rubber spatula. Gradually add 1 cup of confectioners sugar. Beat until fluffy. In a separate bowl, whip the cream to soft peaks. Add 2 Tablespoons confectioners sugar and vanilla. Whip to stiff peaks. Fold 1/3 of the whipped cream into the peanut butter mixture. Gently fold in the remaining cream. Spoon into chilled crust. Chill until firm- about three hours.
Make topping: In a small saucepan,, heat the cream to a simmer. Add the chocolate. Stir until smooth and melted. Cool to room temperature. Spread over pie. Chill again until firm.
Savor. Linger. Enjoy!
-Cynthia

What's in the Pantry?

2008-10-15T19:51:00.002-05:00

I've been hard at work on my latest book all about desserts. As I was writing down 157 recipes- some of which have been saved for later publications- I came to a fun realization. Having your pantry stocked with the following items allows you to whip up that birthday cake for a friend, cupcakes for your child's class, biscuits for supper or that special goodie tray for the bake sale- without going out to the market for anything. This list can be accumulated over time. Many of the ingredients have an extended shelf life. The perishables listed at the end are those that you probably have on hand in the fridge anyway. This list is helpful when you're getting started as a baker. Lots of the items can be found in the bulk section of your local health food store. Rising Tide is my favorite local shop in Damariscotta. They carry many different types of flour and sugar to suit whatever recipes I can think up.

In the Pantry
Baking uses many of the same items to create a myriad of different recipes. Here are some things to keep on hand in your pantry to make baking a snap. You can gather them over time to have the staples necessary to whip something up when you need it.
Flour- white, wheat, soy...
Pastry or cake flour
Oats
Wheat germ
White sugar
Brown sugar- light and dark
Sucanat
Baking powder
Baking soda
Bakewell Cream- cream of tartar
Sea Salt
Cocoa powder
Confectioners sugar
Corn starch
Buttermilk powder
Egg white powder
Espresso powder
Dry milk
Molasses
Corn syrup
Crisco or other vegetable shortening
Peanut butter
Vanilla
Various pure extracts- lemon, anise…
Spices
Cinnamon
Ginger
Cardamom
Nutmeg- whole and ground
Mace
Cloves
Black pepper
Chocolate- bits, bars and unsweetened squares- white and dark
Dried fruit
Seeds and nuts- flax, sesame, poppy, caraway, etc...
Vinegars
Unflavored gelatine
Vanilla bean
Liqueurs
Coffee beans
Jams and jellies of assorted flavors
Food coloring

In the icebox:
Milk
Butter
Eggs
Cream
Buttermilk
Sour cream
Cream cheese
Fresh citrus fruit
Pastor Chuck's applesauce and apple butter
Savor,Linger, Enjoy! -Cynthia

Pear Bisque- Looking Toward Fall and the Harvest

2008-10-01T21:11:00.001-05:00

Down East blog4
Apples and Pears are ripe and delicious. It's time to go picking. I've had a hankerin' for this pear soup. Its thicker than most bisques with the pulp of the fruit left in the soup. You could use apples instead if you've got them on hand. We talked about apples, squash and poultry at the last Aspiring Locavore class at the Morris Farm. A gal from Alna brought some honey crisps and mccouns from her trees. They were sweet and sour in turn. Apple crisp is definitely on the menu at home this week. Next month- the fourth Tuesday- the Aspiring Locavore will be talking about potatoes, turkey and oysters. Hope you can join us at the Morris Farm.

Pear Bisque
Serves 6
For an elegant first course, serve this bisque with a medallion of Appleton Creamery chèvre (goat cheese) and a sprinkle of pecans. Preferred wine is the Demi-Pear Wine from Winterport Winery.

3 T unsalted butter
1⁄2 c minced onion
1 T freshly grated ginger
1 small turnip, peeled and finely diced
2 T finely minced crystallized ginger
4 c chicken or vegetable stock
21⁄2 lb firm but ripe pears, peeled and cut into 1⁄2-inch cubes
1⁄4 lb dried pears, coarsely chopped
11⁄2 c heavy cream
1⁄3 c pear wine
2 T fresh lemon juice
1 T lemon zest
3 T Maine maple syrup
1⁄2 t nutmeg
1⁄8 t allspice
1⁄8 t freshly ground white pepper, or to taste
extra cream for thinning
Garnish (optional):
1⁄4 c finely chopped pecans
6- 1⁄2-inch slices from a log of chèvre
Melt the butter in a heavy saucepan over medium heat. Sauté the onion and turnip about 8 minutes or until tender, stirring frequently.
Stir in the fresh and crystallized ginger and sauté another 2 minutes. Pour in the stock and bring the ingredients to a boil. Add the fresh and dried pears. Reduce heat to medium low and simmer 35 to 40 minutes, stirring occasionally.
Remove the pan from the heat. Use an immersion blender to purée the soup in the pan or, working in batches, purée the soup in a blender until smooth. Return the mixture to the saucepan. With heat on low, stir in the remaining ingredients and season to taste. Simmer about 30 minutes, stirring often. Thin with additional cream if desired.
Serve in pretty bowls, with a slice of chèvre and a sprinkle of chopped pecans.

Blueberry Bars at the Morris Farm's Tour de Farms Bike Ride

2008-09-25T15:08:00.006-05:00

This weekend we are celebrating local foods at the Morris Farm in Wiscasset with the Tour de Farms bike ride. They have 8, 20, 50 and 100 mile loops winding along the Maine coast with stops for snacks at local farms. What better way to start off your autumn season than with a gorgeous ride that culminates in a local foods barbeque at the Morris Farm. One of the desserts we are planning incorporates the luscious local blueberry. It's easy to make and delicious to eat. They are great warm topped with a little Round Top vanilla ice cream. Hope you can join us for the Tour de Farms. Come ride- the century starts at 7:30 am see the Morris Farm's website for times for shorter loops- or just enjoy the barbeque at 2pm.
Blueberry Bars
Serves 32
Ingredients
Crust and Topping
6 cups cut oats, uncooked
2 cups flour
2 cups light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, melted
Filling
8 cups blueberries, rinsed and drained
3/4 cup sugar
6 Tablespoons cornstarch
1/4 cup fresh lemon juice
Preheat oven to 350°.
Line a half sheet pan or two 9x13 baking pans with foil, letting ends extend above pan on 2 sides. Grease pans. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 2 cups crumb mixture for topping.
Press remaining mixture evenly and firmly over bottom of 2 pans. Bake 12 minutes.
Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until bubbling. Simmer, stirring, until thick.
Spoon blueberry mixture evenly over crusts. Divide reserved crumb mixture and sprinkle over the top of the blueberries.
Bake for 30-40 minutes or until lightly golden. Let cool completely in pan. Lift foil by ends and slide entire slab onto a cutting board.
Peel off foil; cut into 2" squares.
Savor. Linger. Enjoy! -Cynthia

Sweet-and-Sour German Potato Salad

2008-09-04T11:27:00.005-05:00

Sweet-and-Sour German Potato Salad
I was up to Morse's Sauerkraut last weekend and had lunch with my sweetheart. We shared a reuben and some deep fried kraut balls. The dessert special was pannecotta with a sour cherry sauce. What a delicious treat! We try to get up to their shop whenever we can and fitting a meal into the trip makes it all worthwhile. Their sauerkraut is the best in the world. The folks who work in both the shop and bistro are knowledgeable and friendly. Definitely go when you are hungry. Stop by the cheese counter and sample some tasty nibbles. Let them take you on a tour around the world. You'll be glad you went.
My mom used to make this warm and tangy potato salad, always delicious with grilled bratwurst or any kind of barbecue. Both sweet and salty, it holds its own alongside other flavorful foods. The hearty potato soaks up the wonderful dressing, so be sure you serve it right away. If you need to wait before serving- make up an extra batch of the warm dressing and drizzle it over the top before you eat. We are fortunate that there are several local sources for bacon and sauerkraut along the coast of Maine. Contact your neighborhood natural food store to find some in your home town.
Serves 6-8
Salad:
6 large Maine potatoes
1 large Vidalia onion
1 cup Morse’s Sauerkraut, roughly chopped
Dressing:
1 lb thick cut bacon, diced
3⁄4 c yellow onion, finely chopped
3 T flour
1⁄2 c white vinegar or sauerkraut liquor
3⁄4 c water
1 T celery seeds
3 T sugar
11⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.
In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy. When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.
In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.
Add the 3⁄4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.
Whisk flour into bacon fat. Add the vinegar or sauerkraut liquor, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.
Add potatoes, Morse’s sauerkraut, cooked Vidalia onion, bacon, and sautéed yellow onion. Gently stir to coat the potatoes.
Serve while warm.

The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster

2008-08-29T08:45:00.005-05:00

The Morris Farm Trust in Wiscasset, Maine is the gracious host for The Aspiring Locavore- Fresh, Local, Possible- A Maine Cooking Class. We gather on the fourth Tuesday of every month to share the freshest foods that are available in our area. Read more Here. Our August class involved a hands on approach for students to create delicious dishes. One thing we created was a Lobster Chevre Pate. Since the recipe was directly out of our heads- I thought it best to write it down here. Come join us next time at the Morris Farm for The Aspiring Locavore in September.
Lobster Chevre Pate
We decided that this light dish would be perfect on crusty bread OR chilled and made into little patties. The patties can be dipped in a beaten egg, then breadcrumbs and fried in butter until golden. The crispy patties can then be served atop fresh greens for a lovely salad.
You need:
11-12 oz plain fresh chevre at room temperature
6 oz cooked chopped lobster meat
the juice of 1/2 a lime- approximately 3 T
3 T finely chopped fresh cilantro
dash of sea salt
a few grinds of black pepper
Mash the chevre in a shallow bowl with a fork. Stir in the lime juice, cilantro salt and pepper. When combined, add the lobster and stir gently until completely incorporated. Serve immediately or Line a dish with plastic wrap and fill with the pate. Fold the plastic up over the mixture. Cover with another layer of wrap and chill until you are ready to use. When you're ready to serve, remove the plastic wrap until the pate is exposed. Unmold the pate onto a pretty plate and gently peel back the wrap to uncover the pate. Sprinkle the pate with a little more freshly chopped cilantro and serve with bread rounds or crackers. Delicious!
Savor. Linger. Enjoy!

Mimosa Dressing Makes Lobster Sparkle

2008-08-27T17:02:00.005-05:00

Light and refreshing- a Mimosa is a delightful summer champagne cocktail. For a change of pace, serve your freshly cooked lobster draped with the flavor of champagne and citrus-minus the alcohol. You won't miss the butter. The orange juice concentrate is bright; the vinegar tangy. Together they allow the flavor of the lobster to shine- with just the right zing. Add a dash of cayenne for a spicy finish. Yum!
Mimosa Dressing
This light dressing is wonderful on seafood
Makes about 1 cup
3 T honey or maple syrup
1/3 c orange juice concentrate
2 T champagne-vinegar
Salt and pepper, to taste
2 T light olive oil
Whisk all ingredients together in a small bowl. Chill.
Savor. Linger. Enjoy!

Chocolate Chevre- a new twist on cheesecake

2008-08-07T13:08:00.002-05:00

Here is a different way to experience chevre and chocolate. You can scoop the mixture into balls and serve with slices of tart apple and fresh berries. Whipped cream and a drizzle of melted chocolate on the top finish the dish with flair.
Chocolate Chevre Crème
Here we combine the flavors of fresh chevre with the decadence of dark chocolate- too delicious!
12 oz dark or bittersweet chocolate bits
2 oz unsweetened chocolate- chopped
16 oz plain fresh chevre
1 teaspoon real vanilla
1/4 teaspoon salt

Melt the chocolates together in the bowl of a double boiler. Add the chevre and stir until completely combined. Add vanilla and salt. Pipe into small dessert glasses. Serve with whipped cream.

Savor. Linger. Enjoy!
Cynthia Finnemore Simonds

Fresh Summer Ratatouille

2008-08-01T09:11:00.003-05:00

We celebrated all things local last evening at Agren Appliance in Augusta, Maine. This was the first in a year long series of cooking classes that we are taping to post online and show on local cable stations around Maine.
Whether you are in Provence or on the coast of Maine this summer dish will have your tastebuds singing! Use the freshest ingredients you can find from your local farmer's market- your rewards will be rich! Make this dish in three parts- base, veggies and dressing. Each one is easier than the last but the sum is more than the parts.
Serves 4-6
Ingredients:
Base Layer:
1 1/2 cups finely diced pepper- you can combine colors if you like. I often use red orange and yellow with some green Anaheim pepper for good measure. Be sure to remove the stem, seeds and light colored ribs inside before chopping.
2 T olive oil
3 cloves garlic, minced
1 c finely diced sweet yellow onion
3 fresh tomatoes (a generous 1 1/2 cups) peeled, seeded, and finely diced. Reserve all of the juice.
1 sprig fresh thyme
3 sprigs flat-leaf parsley
1 sprig fresh oregano
1 sprig fresh rosemary
sea salt
freshly ground black pepper
Veggie Layer:
1 zucchini (a medium to large squash) sliced in 1mm rounds
2 Japanese eggplants, sliced into 1mm rounds
1 yellow summer squash (a medium to large squash), sliced into 1/16-inch rounds 4 tomatoes, sliced into 1mm rounds
2 cloves garlic, minced
2 t olive oil
1 t fresh thyme leaves
sea salt and freshly ground black pepper
Dressing:
1 T extra virgin olive oil
1 T balsamic vinegar
1/2 t sugar
2 T Assorted fresh herbs (thyme flowers, chive blossoms, thyme)
Kosher salt and freshly ground black pepper
Garnish: Freshly grated Parmesan Cheese

For the Base Layer: Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 10 minutes. Add tomatoes (and any juice), thyme, parsley, and basil. Simmer over low heat until very soft and very little liquid remains, about 10 minutes; add peppers and simmer gently. Season to taste with salt and pepper. Remove and discard herb stems. Reserve 1 Tablespoon of the base mixture and spread the rest in the bottom of an 12-inch skillet.
For vegetables, heat oven to 275 degrees. Arrange the sliced vegetables in an alternating pattern in the middle of the pan on top of the base layer. Overlap so that 2-3mm of each slice is exposed. Around this strip, continue to layer the vegetables in a spiral pattern. Continue to lay the vegetables in a spiral around the first strip that allows slices to mound slightly toward the center. Continue layering the veggies until pan is filled (you may have some slices left over.

Combine the garlic, oil and thyme leaves in bowl and season with salt and pepper to taste. Drizzle this mixture over the vegetables. Cover the pan with a layer of parchment. Cover this layer with foil and seal edges well. Bake until vegetables are tender when tested with a paring knife, about 1 1/2 hours. Uncover and bake for another 30 minutes. Replace the foil if the veggies start to brown. If there is excess liquid in pan, place the pan over medium heat on the stove top until the liquid has reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

For the dressing, combine reserved base layer mixture, oil, vinegar, herbs, sugar and salt and pepper to taste in a bowl.
To serve: Broil until lightly golden brown. Slice into six pie shaped pieces and carefully lift onto plate with a spatula. Drizzle dressing around each plate. Sprinkle with cheese. Serve hot.

Fresh Lobster or Shrimp Gazpacho

2008-07-16T10:36:00.002-05:00

Summer is the perfect time for elegant, simple meals. There is nothing quite as succulent as a fresh tomato warmed by the sun. Find the farmers’ markets and farm stands in your neighborhood and purchase the flavorful, ripe wonders that grow close to home. These local fruits and vegetables will add immeasurably to your menu.

This recipe for an elegant gazpacho is enhanced with the delicate taste of lobster. It’s joined by a new summer classic that bursts with flavor: Duck Salad with Blueberries and Walnut Vinaigrette. This salad is a quintessential summer dish, incorporating both fruits and vegetables fresh from the field. Feel free to substitute your favorite herbs and vegetables to make each dish your own.

Fresh Garden Gazpacho with Lobster Medallions
This is one of the easiest versions available of this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.

2 cups tomato juice or vegetable juice cocktail- you can choose the spicy version for a zippier soup
2 cups fresh tomatoes, peeled, seeded, and finely chopped
1 cup diced canned tomatoes, with their liquid
1 cup celery, finely chopped
1 cup seeded and finely chopped cucumber
1 cup red bell pepper, finely chopped
1 cup sweet onion or scallions, finely chopped
1 cup fresh flat-leaf parsley, finely minced
3 Tablespoons red wine vinegar
2 Tablespoons extra-virgin olive oil
3 large cloves garlic, minced
1 Tablespoon chopped fresh oregano or 1 t dried
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Sprigs of fresh parsley
24 baby spinach leaves
4 cooked lobster tails or 1 lb cooked Maine shrimp

Place all of the ingredients except the parsley sprigs, baby spinach, and lobster in a large stainless steel or glass bowl. Cover and chill six hours or overnight. One at a time, place each lobster tail on your cutting board. Using a sharp knife, slice along the top of each lobster tail, cutting approximately 1/4 inch into the meat. De vein. Slice each lobster tail into 3/4-inch thick pieces to create large coin-shaped medallions.

When you are ready to serve, fill each bowl with soup. Lay three baby spinach leaves in the center of each bowl. Carefully place a few lobster medallions on top of the spinach “lily pads.” Garnish with a sprig of parsley and serve.

Serves 8.
Savor. Linger. Enjoy! -Cynthia

Pasta Salad with Fresh Corn, Black Beans, and Sun-Dried Tomatoes

2008-07-09T11:37:00.002-05:00

The flavors of lime and cumin in this refreshing pasta salad give it a Mexican flair. Fresh corn cut right off the cob adds a touch of summer to your salad. Make an extra batch of dressing and use it to marinate or drizzle on cooked grilled chicken or shrimp for a delicious hearty meal.
Serves 8-10

Salad:
1 lb fresh whole grain pasta
2 T olive oil
3 ears of fresh sweet corn, shucked and steamed
1 yellow bell pepper, chopped
6 scallions, sliced thinly
16 oz cooked black beans
10 sun-dried tomatoes packed in oil
8 oz black olives
8 oz marinated artichoke hearts
12 sprigs of cilantro
1 large avocado
1 T fresh lime juice
1/2 c. black bean and corn salsa (I love Stonewall Kitchen's version)

Dressing:
1 bunch fresh cilantro, finely chopped
1⁄2 c vinegar
1 c oil
1 t salt
1 t pepper
3 limes, zested and juiced
3 cloves of garlic, minced
1 T cumin
1⁄2 t cayenne
1 T Cholula pepper sauce or Tabasco sauce--optional

Cook the pasta according to the directions on the package. Drain, and drizzle with 2 T olive oil. Toss to coat, and chill for 30 minutes.
Shuck the corn, and steam or boil until tender (about 6 minutes). Hold the corn vertically on a cutting board and slice off the kernels close to the cob; be careful not to cut into the cob. After the kernels are removed, hold the knife blade perpendicular to the cob and scrape off any little bits of corn left clinging to the cob.
Wash, remove the seeds and coarsely chop the pepper. Wash, trim and thinly slice the scallions. Drain the beans, sun-dried tomatoes, black olives, and artichoke hearts. Slice the sun-dried tomatoes and artichoke hearts coarsely. Add all the drained ingredients and the salsa to the pasta.
In a large bowl, combine the pasta, corn, pepper, scallions, beans, sun-dried tomatoes, black olives, and artichoke hearts. Toss well and chill while you assemble the dressing.
In a small bowl, whisk together all the dressing ingredients. Pour over the salad and toss well.
Peel, pit, and slice the avocado. Pour 1 T lime juice over the avocado and toss gently to coat. Serve your salad garnished with sprigs of cilantro and a slice or two of avocado.

Sweet Summer Apple Salad

2008-06-13T08:26:00.000-05:00

Oh my goodness- the aromatic perfume of pink lady apples is heady. We had my brother Todd's fiancé Rebecca's mom Susan and her partner Abigail here visiting this week. It was Susan's birthday-and a good time to celebrate. The pink lady apples looked delightful so, it was time to make something new. Here is a recipe for Sweet Summer Apple Salad. It incorporates Pink Lady Apples, fresh lemon and two kinds of cheese. If you want it to be a bit more savory- sprinkle sea salt over the apples. Somehow these flavors came together as a light, crisp, scrumptious side.
Sweet Summer Apple Salad
Serves 4-6
4 pretty pink lady apples
juice and zest of 1 lemon
3/4 cup water
6 oz fresh goat cheese- you can use flavored/herbed cheese if you like
4 oz very sharp cheddar cheese
fresh chive blossoms, pansies, herbs or other edible flowers for garnish
tools: 1 gallon plastic bag, cutting board, paring knife, large knife, zester or microplane, small bowl, spatula, grater, paper towel and platter.
Place the cheddar cheese in its wrapper or in a plastic bag in the freezer while you start cutting the apples. Wash and dry the apples. Place them beside your cutting board.
Zest the lemon. Place the zest and the plain (or flavored) goat cheese in a small bowl. Gently incorporate the lemon zest into the goat cheese. With a spatula, form the goat cheese into a ball, pyramid or small log. Cover and chill.
Open your gallon plastic bag and fold the top inch-or-so over to make a "collar" at the top. Set it on the counter so it is standing up- you can set the bag in a bowl if it doesn't want to cooperate. Pour the water into the bag. Juice the lemon into the bag- removing any seeds if they stray into the liquid. Swish the water and lemon around a bit and set aside.
With a large, sturdy knife (my favorite is an 8" French knife) you are going to slice the apples horizontally into very thin (less than 1/4") slices. Set an apple on its side on your cutting board. Very carefully slice the top 3/4 inch off of the apple. Lay it aside. Continue slicing the apple until you begin to see the core, setting each slice on top of the one before- making an upside down apple stack. Pause now and core the bottom part of the apple with a paring knife. Be sure that you leave the apple intact and only remove the core and seeds. Return the apple to the cutting board and continue slicing it (now into rings) until you reach the bottom. You can eat the bottom slice now- since you won't need it for your recipe. Stack the apple slices back up so you have it looking like an apple again. Hold the apple slices -all together- in your hand and dunk them into the lemon water separating the rings slightly so the liquid coats all of the slices. Remove the apple from the water, let the excess drip off and set aside on a paper towel. Repeat with the remaining apples.
When all of the apples are sliced, take the cheddar cheese out of the freezer. Now, you can start arranging your salad. On a platter place the goat cheese in the center. Arrange the bottom slice from each apple in a single layer around the cheese. Finely grate a few strands of the cheddar cheese over each of the apple slices. Lay the next slice from each apple on top of the cheddar and grate a little more cheese over this slice. Repeat with the remaining slices of apple until all of you apples are "reassembled" with layers of cheese in between all of the slices. Grate the remaining cheddar cheese over all of the apples and goat cheese. Garnish with chive blossoms, edible flowers or herbs. Chill until ready to serve.
To serve: use two spoons or small salad servers and give each diner a few slices of apple and a dollop of goat cheese. Mmm. Delicious.
Savor. Linger. Enjoy!
-Cynthia

Chocolate Wow Cake- Fit for your own Royal Family

2008-06-04T09:36:00.001-05:00

Here is a majestic, never fail chocolate cake recipe that is sure to please a crowd. The combination of cream cheese and butter make it very rich. The Chocolate, chocolate and chocolate create a velvety, dark, rich texture. This one is sure to elicit many “MMmMmmm”s from your family and guests. This recipe is best made in its entirety. It makes A Lot of cake! The cakes, once baked, can be frozen for a later date. It freezes well and retains its moistness. Yum!

Ingredients:
2 c. butter
8 oz cream cheese
2 c. sugar
9 eggs
4 1/2 c. flour
5 T. cocoa
1 t. salt
1 c. buttermilk
1 1/2 T. baking powder
18 oz bittersweet chocolate
2 oz unsweetened chocolate
3 T. pure vanilla

Preheat oven to 350 degrees.
Cream butter, cream cheese and sugar.
Add eggs one at a time, incorporating completely after each addition.
Sift together flour, cocoa, salt and baking powder.
In measuring cup mix milk and vanilla together.
Melt bittersweet and unsweetened chocolates together. This is best done in a microwave or a double boiler. Stir the melted chocolates until they are combined.
Add the dry ingredients, milk mixture and chocolates alternately to the creamed butter and eggs. Beat until all are incorporated into a beautiful velvety chocolate batter.
This recipe is versatile- it can be baked in many different pans for whatever use you desire. The batter will make enough for four 8” round cake pans or a 9 x 13 pan AND 24 cupcakes or a 12” spring-form pan plus another small pan.
Bake cakes according to their pan size- until a tester comes out clean with moist crumbs. Plan to bake cupcakes 20-25 minutes, 8” rounds 30-35 minutes and a spring-form pan at least 45 minutes.

Fresh Herbs for Pesto on Mother's Day

2008-05-07T14:08:00.002-05:00

Mother's Day is here with all its springtime glory! Every year my mom would ask for plants for her garden for Mother's Day. We would all go to the greenhouse and pick out a selection of herbs and flowers with her guidance. To this day I am happy to celebrate with growing things...the greener the better. Here are a pair of pestos to delight you palate and maybe your Mother.

Cilantro Citrus Pesto
Refreshing and delicious for an anytime treat. Great with pasta, rice, couscous or the grain of your choice.
1 cup fresh cilantro leaves
2 cloves garlic
fresh zest and juice of one lemon or lime
1/2 cup toasted pine nuts (optional)
a drizzle of olive oil
1/2 cup fresh grated or shredded parmesan cheese
Place all ingredients in a food processor and pulse to puree. If you choose not to use nuts add an extra handful of cheese.

Herb Paste- The Besto Pesto
This is a basic formula for herb pesto. Adjust the seasonings to your taste. Try different combinations of herbs for the season and dishes you desire.
1 cup fresh herb leaves
1 cup fresh parsley leaves
2 garlic cloves
2 T fresh citrus juice
1/2 cup pine nuts or almonds (optional)
1/2 cup fresh grated parmesan cheese
1/4 cup olive oil
Use sage, rosemary, basil, dill, oregano or what you have fresh from the garden along with your imagination. Place the herbs, garlic, citrus and optional nuts in a food processor. Pulse until it becomes a uniform paste. Add the cheese and pulse again. Keep the machine on and drizzle the oil in until it has all been incorporated. Use immediately or chill for later use.

A Kitchen Garden Symposium at Coastal Maine Botanical Gardens

2008-04-23T14:59:00.006-05:00

This weekend April 25th and 26th Coastal Maine Botanical Gardens in Boothbay is hosting a Kitchen Garden Symposium. The speakers are William Alexander, author of The $64 Tomato; Jennifer R. Bartley, author of Designing the New Kitchen Garden; cookbook author Cynthia Finnemore Simonds,(that's me!) with a demo and tasting; and Russ Cohen, an expert on edible native plants and wildflowers. Amanda Beal, president of the Maine Organic Farmers and Gardeners Association (MOFGA) will provide opening remarks. It should be a day filled with humor, education and entertainment.
For me, spring is a time filled with inspiration. Everything is greening. Ideas also blossom when I imagine what to do with the little herbs poking up out of the garden soil. I have a kitchen garden filled with both perennials and annuals and try to alternate what I plant but some herbs are the same every year. Here are three recipes using fresh herbs. They are Delicious!

Cheese in Herbed Oil
This herb oil will strengthen as it sits and cheese will be more infused with the flavors.
2 cups olive oil
2 cloves garlic
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
1 t red pepper flakes or 1 dried chili pepper
6 black peppercorns
6 coriander seeds
2 whole allspice
1 lb feta or other fresh soft cheese, chopped into bite size pieces
Put all ingredients in wide mouth jar with a lid. Keep refrigerated for 1-2 months. Delicious in salads or as an appetizer.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, crusty bread, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you pick the herbs fresh from your garden or from your local farm stand. One of the freshest cheeses we have here in Maine comes from the delectable chevre producers. Using this in combination with Neufchatel cheese produces a delicious lower fat spread- you’ll never miss those calories!
8 oz Neufchatel cheese or regular cream cheese
8 oz plain chevre- I love Appleton Creamery
1T chopped fresh rosemary
1⁄4 c fresh minced parsley
1⁄4 c fresh minced chives
1⁄2 t garlic powder or 1 clove fresh garlic minced
1⁄2 t white pepper
1⁄2 t salt
Blend all together until smooth. Chill. This is better the day after it’s made so the flavors can dance around a bit. If you have an herb garden and want to add oregano, thyme, marjoram, or sage, supplement the herbs to your taste.
Pack along a bottle of Winterport Winery’s Spring Fever or Dry Pear wine to whet your whistle.

Summer Herb Dressing
This dressing offers bright flavors that take you out to the garden. Use the freshest herbs you can find.
2 T Raye’s stone ground mustard
3⁄4 c white vinegar
1 shallot- minced
2 cloves garlic- use roasted garlic here if you have it
1 T sugar
1⁄2 t salt
1⁄2 t fresh ground black pepper
1⁄4 c chopped fresh basil
2 T chopped fresh sage
2 T chopped fresh thyme
3 T chopped fresh parsley
1 1⁄2 c olive oil
Whisk all of the ingredients but the oil together. Slowly drizzle the oil into the dressing, whisking constantly.
Serve chilled with your choice of greens.
Savor. Linger. Enjoy!
Cynthia Finnemore Simonds

savorlingerenjoy@gmail.com

Barbeque Season is Here!!

2008-04-18T08:43:00.001-05:00

I had my face in the sunshine yesterday- and it felt so delicious to be warm. Spring has sprung and summer is well on its way. Of course, that makes me want to get the grill going full speed ahead. Summer makes me think of barbeque and some of my favorite bbq is had at Ed and Maria's home. My Uncle Ed and Aunt Maria are two of the most wonderful people I know. We visit them in the summer down on the Jersey shore. The beaches are beautiful and the weather warm and breezy. With the warm days we've been having- I've been thinking about our annual trek. One thing we always do is eat barbequed ribs. Uncle Ed's recipe is a sure thing. Always succulent and delicious. Aunt Maria's BBQ sauce is perfect for dunking. They slather it on the ribs on the grill with just enough time for it to caramelize a little bit. Here are my versions of their recipes- ready for your summer grilling pleasure.

Uncle Ed's Rib Rub
1/4 c. Paprika
1/4 c. Ground sweet red pepper
1/4 c. Ground black pepper
1/4 c. Sugar
1/4 c. Brown Sugar
1 T. Garlic powder
1 T. Ground white pepper
1 T. Cayenne pepper
Combine all & mix well.
Rub slabs of ribs generously w/white vinegar, then rub ~2T mixture on each side of ribs. Lay the ribs on a sheet pan and cover with plastic wrap. Let the ribs sit for at least an hour- they're even better if they chill over night. Remove the plastic wrap and roast them in the oven for about half your estimated cooking time. Grill them for the last half. Slather with sauce if you lik'em wet. Store the unused rub in a covered container in the refrigerator. It's also great in the boiling water for shell on shrimp.

Aunt Maria's BBQ Sauce
6T finely minced onion
3T oleo/butter
2T brown sugar
1c ketchup
2T Worcestershire sauce
1T Cholula pepper sauce
1/4 t cayenne pepper
1/8 t salt
2 T soy sauce
2t prepared mustard
1/4 c vinegar (white or cider)
In a small sauce pan saute the onion in butter until soft but not brown. Add remaining ingredients and cook over low heat until thick. Puree in a blender in small batches. Pour what you need in a bowl to mop on your grilled tasties. Store the rest in the refrigerator until you need it. You can serve it on the side either hot or cold. It's also great as a dip for shrimp, a glaze for meatloaf, topping for burgers or a marinade for tofu. (really! It's great on tofu!)
Savor. Linger. Enjoy!

A Trip to Morse's Sauerkraut

2008-04-09T14:27:00.002-05:00

When you walk into Morse’s Sauerkraut don't be surprised if you feel transported back in time to an old world Bavarian marketplace. The folks are friendly; more than willing to slice a sample off of the dozens of hams, sausages and cheeses in the well stocked cases. The shop is at once intimate and adventurous. On a busy day as many as 500 people might stop by to stock their pantry or browse the shelves for a delectable new treat.
A fixture in the community since 1918, Morse’s owners Jacquelyn Sawyer and David Swetnam have nurtured the business since 2000. “The business has a life of it’s own. We just nudge it along.” Said Swetnam. “When we first started here we tried to add our own touch while maintaining the integrity of the business.” said Sawyer, ”Our customers have been so loyal. The community support has been fabulous”
Located on Route 220 in Waldoboro about seven miles off Route One the shop is a leisurely ride from Camden, Damariscotta or Augusta. You’re at their doorstep in less than half an hour. “We know our customers are making an effort”, Sawyer said. “We know they have to come a long way out here and we want to give them a special experience.”
This fall brings new additions to the Morse’s shop. Sawyer and Swetnam purchased a new production facility this year and plan to expand their retail space into the former manufacturing room. “Our focus will remain on the kraut,” Sawyer explained, “We will be dishing it out from the original wooden barrel but there will be more space here to meander and explore.”
Sauerkraut has always been known for its curative properties. (see sidebar) Many cultures have their own versions of this fermented cabbage dish. Sauerkraut is its German name; in Korea it’s kimchi, and France calls it choucroute. Unlike grocery store varieties, Morse’s sauerkraut is non-pasteurized. In its raw form the compounds found in both the sauerkraut and its juice, also called liquor, are at once nutritionally beneficial and delicious. Morse’s sauerkraut does not need to be rinsed, but the liquor should be reserved and used in cooking or to drink in small quantities for good health.

In addition to Sauerkraut, Morse’s has expanded to include a Euro Deli. Their cheeses and meats come in a wide array of flavors. There is a Black Forest Schinken ham from Germany and rare aged gouda from Holland. The Stilton with mango and ginger mingles the flavors of sweet and savory. Roaring Forties Blue is hearty, rich and creamy. “People have really taken an interest in our cheese line,” Swetnam said “If we don’t have it we can order most anything. If we get more than three requests we’ll start to carry a product. Our customers let us know what they want.” Said Sawyer. This fall’s expansion will include the addition of a “Cheese Cave”. Swetnam describes the Cheese cave as a cheese ageing room where you can step into another world. It will be filled with sausages and cheeses. He hopes to share the “wonderment of cheese.”
Both Sawyer and Swetnam show a special passion for their patrons. “We want to preserve the history, the product and the people. There is a new generation of foodies who are finding us. There is the slow food movement and the raw food movement, both appreciate the unique properties of our sauerkraut. People in Hollywood are even following a sauerkraut diet. There are so many health benefits to this food” Sawyer said. (see sidebar 2)

As you look around the well-stocked shelves, you might find cloudberries from Sweden, treacle syrup from England, fresh Torrone from Italy and Knackebrote a Scandinavian crisp bread. Swetnam and Sawyer both believe in presenting the absolute best foods from around the world. They have taken the best sauerkraut in the world (according to this writer), made right here in Maine and hand picked the crème de la crème of ingredients to create an international pantry of gastronomic delight.

One customer from Spruce Head had returned after only 10 days between visits. “We just decide that today’s the day and we go.” When asked what her favorite thing was to purchase she answered, ”Rugelach… And then there’s the sausage… And Mac and Cheese…And what all else is in my basket. It’s all wonderful!” Swetnam quickly attended to questions as we toured the shop. His knowledge of their product lines makes it easy for folks to learn about the food items and find exactly what they want.
Customers here are dedicated folks. Some have been coming to pick up their kraut for over 60 years. Sawyer started taking pictures of people who had been coming for decades. She thought there would be a few but was surprised to have the number of photos quickly overwhelm the wall space. She plans to frame a mural of these photos to hang in a place of honor in their restaurant.

Morse’s cozy four-booth cafe is equipped to serve delectable Bavarian fare to hungry patrons. Bratwurst, Reubens, Schnitzel, Perogies and Borscht join Babka, Blintzes and Swedish Pancakes with Lingonberry jam to make your mouth water and your stomach oh-so-satisfied. No matter what choice you make- it’s a good one. I tried the Kraut Balls. They were crisp on the outside and tangy on the inside, served alongside a horseradish sauce atop a purple cabbage leaf. I just couldn’t believe how delicious they were!

“We love people to make the pilgrimage to Morse’s” Swetnam said. This is a surprisingly lovely task. Come for the selection and stay for a little lunch. I would recommend Morse’s Sauerkraut without reservation. Whether or not you see the sign: Kraut’s Ready- It’s worth the trip to Morse’s.
This article first appeared in The Lincoln County Magazine.

Sauerkraut Statistics A Passion for Sauerkraut, Samuel Hofer c2001
1/2 cup kraut
20 calories
1.1g protein
3.4g carbs
1.4g raw fiber
46 mg calcium
490 mg potassium
trace vitamin A
20 mg B1
18 mg C
730 mg sodium
31 mg phosphorus
0.5 mg iron
A Passion for Sauerkraut, Samuel Hofer c2001
Curative Properties
Contains superior lactic acid
Is a food that balances your system
Aids digestion
May help treat asthma
Improves blood circulation
Supports resistance to infection
Can help increase longevity
Can help sufferers of anemia, arteriosclerosis, bronchial colic, diabetes, gout, hardening of the arteries, headaches, rheumatism and reestablishes intestinal flora

Sauerkraut Salsa
A great way to combine the tangy flavor of kraut with the spice of salsa.
Makes about 5 cups
3 large ripe tomatoes, seeded and roughly chopped
1 c Morse’s Sauerkraut, drained (reserving all liquor) and finely chopped
1/2 c finely chopped fresh cilantro
1/4 c fresh squeezed lime juice
1/4 c finely chopped pickled jalapeno peppers
1/4 c finely chopped scallions
2 cloves garlic, minced
2 c adzuki beans
1/2 t cayenne pepper (optional)
Place all ingredients in a non-reactive bowl and stir to combine. Chill until ready to serve. This is great on burgers or nachos or scooped up with tortilla chips.

Sweet-and-Sour German Potato Salad
Excerpted from Fresh Maine Salads, Down East Books c.2006
My mom used to make this warm and tangy salad, always delicious with grilled bratwurst or any kind of barbecue. Both sweet and salty, it holds its own alongside other flavorful foods, with plenty of delicious potato to soak up the wonderful dressing.
Serves 6-8
Salad:
6 large Maine potatoes
1 large Vidalia onion
1 cup Morse’s Sauerkraut, roughly chopped
Dressing:
1 lb bacon, diced
3⁄4 c yellow onion, finely chopped
3 T flour
1⁄2 c white vinegar or sauerkraut liquor
3⁄4 c water
1 T celery seeds
3 T sugar
11⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and Vidalia onion, peeling the potatoes if you like. Cut the potatoes and onion into quarters.
In a large saucepan, boil the potatoes and onion until the potatoes are fork-tender, but not mushy. When the potatoes and onion are cool enough to handle, chop them into bite-size pieces.
In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon and drain on paper towel; crumble and set aside.
Add the 3⁄4 c yellow onion to bacon fat in pan and cook 5 to 8 minutes, till onion is soft. With a slotted spoon, remove onion and set aside with the bacon.
Whisk flour into bacon fat. Add the vinegar or sauerkraut liquor, water, celery seeds, sugar, salt, and pepper. Heat to a boil; then, set pan on medium heat and cook till thickened.
Add potatoes, Morse’s sauerkraut, cooked Vidalia onion, bacon, and sautéed yellow onion. Gently stir to coat the potatoes.
Serve while warm.

Kraut Veggie Pick Me Up
A delicious drink for a sleepy morning or whenever you need a little zip in your day.
1 c Spicy V8 juice
2 T Morse’s sauerkraut liquor
3 twists fresh cracked black pepper
dash celery salt
1 c crushed ice
Combine ingredients in a tall glass. Stir well to combine.
Garnish your glass with a stalk of celery and a slice of fresh lime

Cynthia Finnemore Simonds is the author of two cookbooks- Fresh Maine Salads and Superb Maine Soups. She can be reached through her food blog: www.savorlingerenjoy.blogspot.com.

Knock Your Socks Off Brownies

2008-04-07T08:40:00.005-05:00

My Dad, Fred Finnemore, does not have an enormous sweet tooth. When I was growing up, Mom often made desserts and Dad ate them in very small portions. He was a good example that way. He wanted just a few bites after a meal- not another full course. He enjoyed a little sweet to top off his dinner. Mom worked very hard to create a brownie recipe that he enjoyed. Not too sweet, not too chocolatey, just right. Well, My husband DOES have a sweet tooth. He wouldn't seek out a dessert after dinner- (unless it is a handful of dark chocolate m&m's)...but if there is a brownie or chocolate truffle to be had- He will have it. I've adapted Mom's brownie recipe to suit my sweetheart. It's still not too sweet- yet it is so full of chocolate it more closely resembles fudge. These brownies have that wonderful microthin layer of crust on top with a center that is dense and heavenly. Remember not to cook them too long or you'll end up with a dry crumbly dessert. Cut them into small pieces. Three bites is big enough for a serving.
Hope you enjoy them!
Knock Your Socks Off Brownies
These brownies are great baked in a 9 x 13 pan or in tiny muffin tins for little bites. Topped with chocolate- they are fit for a king.
Ingredients:
1 cup butter
4 ounces unsweetened chocolate plus 1 cup dark chocolate bits
4 eggs
1 1/2 cups sugar
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
6 to 8 ounces chocolate bits to fold into the batter
-Preheat oven to 350 degrees.
-Melt butter, unsweetened chocolate and the 1 cup dark chocolate bits in a double boiler. Set aside until cool.
-Beat eggs with sugar until thickened and the sugar has begun to dissolve.
-Add butter/chocolate mixture. Stir until completely smooth.
-Add flour, cocoa and salt. Stir until incorporated and there are no lumps. Fold in the 6 to 8 oz chocolate bits.
-Line a greased 9 x 13 pan with parchment or foil and grease it well. Spread batter evenly into pan.
-Bake for 25 minutes. Cool. Run a sharp knife around the edges of the pan to release the brownies.
-If you’d like to bake them in tiny muffin tins be sure to spray or grease them very well. Bake for 12-15 minutes and check for done-ness. Sprinkle each with a few chocolate bits for an added touch.
-Lift brownies out in one piece and cool completely (unless you can’t resist- then have a little piece- it melts in your mouth when it is warm) Gently peel off paper or foil and cut to your desired shape.
-When they are completely cool you can wrap them up and freeze for up to a week.
-They are great alone or as a part of a sundae.
-If you like you can cut them into shapes with a cookie cutter and dip them in melted chocolate.
-Another option: when the brownies come out of the oven sprinkle chocolate bits, peanut butter bits, OR unwrapped Andes or After Eight mints on top. The heat will melt the toppings and they will become liquid in a minute or so. Spread the melted bits/mints over the top with a spatula and continue to let them cool.
-These are great for bake sales baked either in tiny muffin tins or cut in large squares- people find them irresistible.
Savor, Linger, Enjoy!
-Cynthia

Edemamme: A Fantastic Snack! Edemamme or Black Bean Hummus

2008-04-02T09:14:00.006-05:00

Edemamme or Soy Beans are often served in their pods at Asian restaurants as an appetizer. You open the pods like you would with fresh peas and remove the inner bean. The pods are discarded and the beans enjoyed one at a time. These little green jewels are so delicious! They are perfect in school lunches! This time of year the pods or beans themselves are found in the freezer section of your favorite grocery store. They can be steamed and sprinkled with salt for an anytime treat. At our house we eat them warm, room temperature or cold. They can be used in place of beans in many recipes. I add them to chili, stir fry and succotash as well as green or pasta salad and seafood newburg. Anywhere you want a jolt of color and a burst of freshness- soybeans are the perfect choice. Here is a healthy, easy and yummy appetizer that's high in protein and great for you.
Edemamme or Black Bean Hummus
2 cloves garlic- peeled
2 T fresh squeezed lemon or lime juice
2 c cooked soy beans or 1(15ounce)can black beans, drained, reserving the liquid or cooking water
1 1/2 T sesame tahini
1 t ground cumin
1 t salt
1/4 t cayenne pepper
1 t Cholula chili sauce
In the bowl of a food processor, place the crushed cloves of garlic and lemon or lime juice. Pulse until the garlic is minced.
Add the Edemamme OR black beans, tahini, cumin, salt, cayenne and cholula.
Process until smooth, scraping down the sides often to incorporate all of the beans. Add a Tablespoon or two of the reserved bean liquid if necessary to make a smooth paste. Adjust the cayenne pepper and salt to your taste. Serve with pita triangles, crudite (celery stalk pieces and baby carrots are great), and/or chunks of crusty whole grain bread.

Reubens and Potatoes in the Snow

2008-03-19T08:33:00.005-05:00

Good Morning Folks! The snow is falling outside- those lovely, lightly-drifting flakes. It's chilly outside but toasty warm in the kitchen. I love an excuse to bake and snowfall is one of the best. The kids come in the door after school to the scent of something hot from the oven. I count my blessings and working from home certainly is one of them.
Lately Sherwood and I have enjoyed Reuben sandwiches both at home and out for lunch. The flavors of pumpernickel bread, sauerkraut, corned beef and swiss cheese are so luscious together. I've never been a my-food-cannot-touch-on-my-plate kind of gal. I enjoy the mingling of flavors. Reubens are a perfect example of layers of flavors coming together- the sum is better than the parts. So, on this frosty day, we're going to enjoy a little variation of the classic Reuben sandwich. It's baked potatoes for dinner with a topping like no other- the Reuben filling. So delicious!

Reuben Potatoes
Serves 4

4 Large Maine Potatoes
2 cups diced corned beef
1 1/2 cups Morse's Sauerkraut- chopped a bit
1 cup shredded swiss cheese
1/4 cup finely chopped fresh chives
1 clove minced fresh garlic
2 T horseradish
8 oz Cream Cheese
3 T freshly grated swiss cheese for topping
Paprika for garnish
Bake Potatoes in a hot oven (425'F) for 45 minutes or until fork tender. Let sit until cool enough to handle. In a bowl combine corned beef, Morse's sauerkraut, swiss cheese, chives, garlic, horseradish.
Cut potatoes in half lengthwise. Carefully scoop out the centers of the potatoes. Try to leave the skins intact. Mash the potatoes with cream cheese and stir in the corned beef mixture. Mound the mixture into the skins of the potatoes. You might need to set two potato halves together for them to stand up. Sprinkle with swiss cheese and paprika. Place in the oven for 30 more minutes or until heated through and the cheese is melty. Serve with a light salad with thousand island dressing and pumpernickel toasts.
I do love melty cheesy potatoes--- yumyumyum.
Savor. Linger. Enjoy!

Roasted Eggplant with Garlic and Olive Oil

2008-03-04T19:25:00.003-05:00

This is delicious as a spread on crusty bread. You can scoop it up with a slice, spoon some on like bruschetta or mash it up a bit and spread it on thick.
1 large eggplant
juice of 1 lemon
2 medium garnet sweet potatoes
2 large carrots
5 cloves garlic or more if you like
1/4 cup olive oil
salt and pepper
1 Tablespoon thick sweet soy sauce
1 Tablespoon Braggs Liquid Aminos or soy sauce
1 teaspoon garlic powder
Peel the eggplant and chop into 1 inch chunks. Place in a bowl, sprinkle with 1 teaspoon salt, and the drizzle with the lemon juice. Fill the bowl with water to cover the eggplant. Drape a paper towel over the top. Press the paper towel down into the water to completely soak it. Let eggplant sit while you prepare the sweet potatoes.
Peel and chop the sweet potatoes and carrots into 1 inch pieces. Place the chopped sweet potatoes and carrots into a large zip top plastic bag. Pour 2 Tablespoons of the olive oil over the veggies and squish it around inside the bag to coat all of the pieces. Peel and chop the garlic coarsely and add to the bag. Massage it into the oil to disperse.
Drain the eggplant and squeeze it a bit to remove as much of the liquid as possible. Add the eggplant to the carrot bag along with the remaining olive oil, salt, pepper, thick soy, Bragg's or soy sauce and garlic powder. Move all of the vegetables around in the bag together to coat completely. Pour out onto a greased sheet pan. Roast in a preheated 350 degree oven for about an hour or until the eggplant is a deep golden brown. Sprinkle with a little bit of salt and serve warm.

Blue Cheese Apple Butter Puff and Happy Leap Year!

2008-03-04T10:58:00.003-05:00

We have just celebrated a Leap Year Landmark with a party. What fun it is to have a house filled with happy people, yummy treats to share and lovely music in the background. We had such fun! Here is a little treat to serve at a party or alongside your next soup and salad.
Pastor Chuck’s Apple Butter contains all the concentrated goodness of Maine apple flavor and fresh complimentary spices.
Serves 8
2 sheets puff pastry, thawed if using frozen
8 oz crumbled blue cheese
4 Tablespoons apple butter
1 egg, lightly beaten
Unfold puff pastry sheets one each on a parchment or silpat lined sheet pan. Gently press seams together where the pastry had been folded. Brush each sheet with 2 Tablespoons of apple butter. Sprinkle 4 oz of blue cheese on top of the apple butter. Fold the pastry sheets back up the way they had been in the package. Fold one third toward the center, then fold the other side over the top of the folded pastry. You’ll end up with a narrow rectangle for each piece of pastry. Brush each rectangle with the beaten egg. Bake in a preheated 400 degree oven for 15-20 minutes or until the tops are puffed and lightly browned.
Remove from the oven and cool 10 minutes. Place on a cutting board and slice each puff carefully with a serrated knife into eight pieces.

The Best Kind of Ginger

2008-01-24T11:04:00.000-05:00

Dear friends- this post is not about cooking but about hope- There is something very special about having a companion. We had one of the best. Ginger was our Golden Retriever. We had trained her to be a Therapy Dog but maybe she had trained us. It has just been a week since she found her way to doggie heaven. She had a heart condition we were hoping she would grow out of. On Tuesday I was away filming a cooking spot, the kids were at school and Sherwood was at work. When we got home that evening we found that she had somehow gotten into the pantry and had eaten, among other things, a 24oz bag of dark chocolate. She certainly had good taste. After a call to the vet we realized that it was too late to get it out of her system but were advised to watch and see- that she would probably be fine. As it turns out she had a peaceful night's sleep. The following day she had crazy behavior and her heart was racing a mile a minute. She was restless and dramatically unsettled- behavior like this I had never seen in her. Later that afternoon she ran down the stairs, turned around and collapsed. I tried to revive her, called Sherwood and raced her to the vet. When we arrived she was already gone. They confirmed that her little heart just couldn't take the toxins of the chocolate.
I have never in my life felt such a loss.
The reason I write about this here is to offer a caution to all the dog lovers out there. Ginger was a constant presence in our lives. Amazingly expressive with her ears and eyebrows she always had a tail wag to offer and a hug to share. I hope that by telling this story we will help others to avoid the pain we have been through. Chocolate is poison to dogs.
Our sweet Ginger had an extraordinary affect on everyone she met. People were drawn to her to both give and receive a little love. She was pure of heart and wanted to please whomever was near. When we found this little golden ball of fur she would ride in my arms like a baby, falling asleep on my shoulder. She knew when you were sad and made every effort to love you through it. Our Ginger went everywhere with us. As a service dog she would come out to dinner, lay under the table and only move when we told her it was time to go. It was great to have other restaurant patrons exclaim that they didn't know a dog was there. She was the perfect combination of mischief and patience, playfulness and calm. We could bring her with us anywhere. When she was in her "uniform" she was working. When she was home or on a fun walk she would romp and explore. Whenever you got home- even if you'd only been gone for five minutes- she jumped to her feet and ran to the door as if to say- YAY!! You're Here! I missed you! You're Here! Let's Play!
What a Blessing it was to have her in our lives. If you have your own dog, please give them an extra pat and snuggle. They are so important to our well being. Someday we'll get another puppy. A Golden Retriever probably. Let us know if you find one. There's such an empty space here. We miss her so.
In Memory of Ginger
7/22/04-1/16/08

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream

2008-01-22T20:41:00.000-05:00

Not too sweet chantilly-esque whipped cream tops this warm chocolate soup. Delicious!

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
Cinnamon and espresso enhance the flavor of chocolate in this warm, luscious soup.
Serves 4

2 c milk
2 c light cream
2 3- to 4-inch cinnamon sticks, broken in half
4 T instant espresso powder
6 T dark brown sugar, packed
1⁄2 c unsweetened cocoa powder
1 c chopped milk chocolate
nutmeg and additional cinnamon sticks, for garnish

Simmer milk, cream, and cinnamon sticks in a medium saucepan over low heat until bubbles form around the edges of the pan.
Whisk in the espresso powder, brown sugar, and cocoa. Add the milk chocolate and whisk until it melts and the soup is smooth. Discard the cinnamon sticks.
Ladle into four heat-proof bowls. Top with Brown Sugar Espresso Cream and sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

Brown Sugar Espresso Cream
Yield: about 1 cup

1⁄2 c heavy cream, chilled
4 t light brown sugar, packed
2 t instant espresso powder
1⁄2 t pure vanilla extract

Whisk the cream in a medium bowl until soft peaks form. Sprinkle in the brown sugar, espresso powder, and vanilla. Whisk until stiff. Cover and refrigerate until ready to use.
Savor, Linger, Enjoy!

Maine Shrimp Risotto for the Holidays

2007-12-01T20:12:00.000-05:00

Here is a recipe from an email I received from Deanne Herman at the Maine Dept of Agriculture. The risotto would be an excellent addition to your holiday meal!
Maine shrimp can be enjoyed simply and quickly, for example sautéed gently with olive oil, chopped garlic and a little bit of lemon juice. At http://www.blogger.com/img/gl.link.gifthe holidays, we have a bit more time available to us and can consider taking on more complicated preparations. This dish offers a fresh, Maine take on the classic Italian rice dish risotto. It calls for shrimp stock which you can easily make yourself if you are starting with whole Maine shrimp in their shells. After boiling them, you simply pour off and strain the cooking juices. If you are using shelled Maine shrimp, either fresh or frozen, you may substitute vegetable stock in place of shrimp stock.

This recipe was adapted by the folks at GetRealMaine from Rob Evans, Chef/Owner of Hugo’s Restaurant.

Ingredients
2 tablespoon canola oil
1/2 pound risotto rice
1/2 pound of Maine shrimp meat
1/2 cup fresh peas (or frozen)
8 thin slices of prosciutto
1 cup of grated parmesan
1/2 teaspoon crushed red pepper
1 teaspoon ground coriander
1 teaspoon paprika
1 small white onion, diced small
6 cloves of garlic, minced
1 teaspoon ground cumin
1/2 cup white wine
1 tablespoon mascarpone cheese (optional)
2 tablespoons cold butter
1 tablespoon thyme, chopped
2 1/2 quarts shrimp stock, hot
1/2 teaspoon lemon juice

Procedure:
1. Sweat onions, garlic, crushed red pepper, coriander, cumin and paprika for about 10 minutes in a heavy bottom pan.
2. Add rice and gently stir for 3 minutes to warm rice.
3. Add wine and continue cooking until rice has absorbed all the liquid.
4. Add a third of the stock and make sure the rice is not sticking to the pan.
5. When stock gets below the rice level, ladle more stock into rice.
Continue until the rice is "al dente."
6. Add shrimp, butter, mascarpone, peas, lemon juice, grated cheese, thyme, salt and pepper. Adjust consistency with shrimp stock at end so risotto runs level in bowl.
7. Line shallow bowl with 2 slices of prosciutto side by side.
8. Spoon risotto into bowls and fold over ends of prosciutto.
8. Garnish with whole peeled shrimp if desired.

Serves four

Local Maine for the Holidays

2007-12-01T20:10:00.000-05:00

I just received an email reminding me of the benefits we all can enjoy by focusing on local Maine ingredients. Here is an excerpt:
By giving a gift of Maine food and agricultural products, whether to a loved-one or yourself, you’re not only doing something nice for that person, but also for the Maine economy. Maine farmers capture only 4% of the nearly $3 billion Mainers spend on food each year. It has been estimated that if Maine families were to spend even just $10 a week on Maine agricultural products, it would add up to an additional $100 million staying in the Maine economy. That’s one New Year’s resolution that we all can afford to keep.

Thanks for sharing this Maine-grown gift list with your readers, listeners, and viewers.

Deanne Herman
Marketing Manager
Maine Department of Agriculture
28 State House Station
Augusta, ME 04333
207-287-7561

Chocolate Coeur a la Crème with Raspberry Sauce

2007-11-28T10:46:00.000-05:00

Since the Holidays are coming, I thought you might enjoy a not too sweet, but still elegant dessert idea. Coeur a la Creme is a delicious, easy, make the night before, dessert. It can be romantic or fun for a party. If you don't have heart shaped coeur a la creme molds, you can use a small colander. Line it with the cheesecloth as directed. When it comes time to unmold, place it in the freezer for 15 minutes. Remove it from the freezer and follow the instructions below. Slice the beautiful chocolate coeur into slices and serve with the raspberry sauce. Happy Holidays!

1/2 c heavy cream, divided
4 T dutch process Cocoa
1 T butter, softened
4 oz cream cheese, softened
1/2 c confectioners sugar
1 t vanilla extract

Line two 1/2-cup coeur a la crème (heart shaped) molds or two 6-ounce custard cups with a double thickness of dampened cheesecloth, extending far enough beyond edges to encompass filling completely.
Combine 1/4 cup of the cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
Place cream cheese, powdered sugar and vanilla in a bowl and whip until smooth. Add cocoa mixture, blending well. Scrape down the sides of the bowl often to completely homogenize the chocolate. Add remaining 1/4 cup cream; whip until blended. Spoon mixture into prepared molds. Smooth the tops of the mixture in the molds. Fold the cheesecloth over top. Place a wire rack in a tray with 2 inch sides; place molds on rack. Chill at least 6 hours or overnight.
To serve, gently remove the cheesecloth from the top of your Coeur a la crème and invert each mold onto a chilled dessert plate; remove the cheesecloth very carefully. Spoon Raspberry Sauce around the hearts.
Raspberry Sauce
Puree 1 cup fresh raspberries until smooth. Add 3 T powdered sugar and puree again.
Strain pureed berries through fine sieve into small bowl. Stir in 1 T Chambourd or Grand Marnier.
Grate a little bittersweet or white chocolate over the top for an additional flair.

ChocoMochaLatte Soup at the Prudential Center

2007-11-19T11:23:00.000-05:00

Happy Holidays! I love this season that starts with gratitude and continues for weeks on end with delicious celebrations. The gifts of time spent with friends and family are my favorite ways to enjoy the holiday spirit.
We went to Boston last weekend and spent Saturday at the Prudential Center Barnes and Noble store, signing a few books and sharing gallons of warm, silky ChocoMochaLatte Soup. It is the perfect liquid chocolate ending to a wonderful meal. I have to mention how the folks at Barnes and Noble were so kind and accommodating to us. It was delightful to be in the busy store and find smiling faces all around. Kudos to the staff!! Rachel Ray was there in the afternoon signing copies of her new book. We were able to stop by and say hello. I offered her copies of Fresh Maine Salads and Superb Maine Soups. It was fun to hear her say-" So you're the one with the chocolate soup everyone is talking about!" Best of luck to her in her culinary ventures.
Randy Smith- the photographer for Fresh Maine Salads and Superb Maine Soups and Charles from Nutmeg Foods were also in attendance to sign and sample.
Charles and his wife Victoria have developed a wonderful line of chocolates from their shop in Portland, Maine. Their chocolate caviar is the perfect garnish for this rich soup.

ChocoMochaLatte Soup
A strong coffee infused cream embraces the dark sweet chocolate in this soup. Find amazing chocolates at Nutmeg Foods.
2 cups heavy cream
4 Tablespoons freshly ground espresso beans
2 cups dark chocolate bits
2 ounces chopped unsweetened chocolate
2 Tablespoons heavy cream for garnish
chocolate covered espresso beans
In a small saucepan heat the ground espresso and heavy cream until bubbles form around the edge of the pan. Remove from heat. Pour through a fine mesh sieve lined with a coffee filter into a clean small saucepan. Whisk in the chocolates. Stir until melted. Serve warm.
Garnish with chocolate covered espresso beans or chocolate caviar and drops of heavy cream floated atop the soup. If you place a drop of cream and gently drag a toothpick through the entire drop, (right through the middle) it will form a pretty heart.

Mom’s Amazing Chocolate Chip Cookies

2007-11-13T13:51:00.000-05:00

I grew up with these delectable soft on the inside, crunchy on the outside cookies. When they come out of the oven the whole house smells delicious. Taking that first bite of cookie, just out of the oven, hot and c crispy with the gooey melted chocolate in molten little bits… My mom made these on a regular basis- never without my absconding with a good portion of the dough. She would protest with a smile, knowing that her resistance would never work. When my brother was in high school she even started a little cookie delivery business. They are worth their weight in gold.
Ingredients:
1 c brown sugar 1/2 c granulated sugar 1/2 c butter
1/2 c shortening 1 1/2 t. Vanilla 2 eggs
2 1/2 c flour 1 t. Baking soda 1/2 t. Salt
1 12ounce package chocolate chips 1 c nuts (optional)
If you plan to bake your cookies right away preheat your oven to 350 degrees.
Cream together the two sugars, butter and shortening until light and fluffy. Add vanilla.
Add eggs one at a time beating thoroughly after each.
Sift together flour, baking soda and salt. Mix in dry ingredients until well blended.
Stir in chocolate bits. Add nuts if you like- pecans and macadamia nuts are especially good. Scrape down the sides of your bowl to be sure all of the goodies are incorporated into your dough.
At this point you have many options:
I find using an ice cream scoop -the kind with a moving release band inside the scoop-, I can drop the cookies onto the baking sheet easily and the sizes are consistent. Baking times will vary depending on the size of your scoop. For a 2 ounce scoop, drop the cookies about 2” apart on a parchment or silicone lined baking sheet. Bake for 8 to 10 minutes or until they are golden brown.
Another option is to spread the dough into a greased 9 X 13 baking pan. Bake these for 25 minutes or until the center is lightly brown. Cool a bit then cut them into squares. Baked this way they make wonderful ice cream sandwiches. Place a cooled square on a plate. Top with a scoop of your favorite ice cream. Cover with another square. For the deluxe version- drizzle with hot fudge sauce. Yum!
This dough freezes extremely well. If you want to save some for later, spoon or scoop the dough onto a plastic wrap lined pan. Top with another piece of plastic and place in your freezer. When the dough balls are hardened, transfer them into a plastic, zip freezer bag. They store indefinitely. This is a dangerous thing to do if you like the dough. Removing one from the freezer to bake or to eat frozen is a treat anytime. You can bake them straight from the freezer. Just keep an eye on them as they bake for a bit longer.

Curried Sweet Potato Soup with Spiced Rum

2007-11-06T21:40:00.000-05:00

A friend of ours came to a soup party and was willing to give this a try- even though she had never liked sweet potatoes. It was her favorite soup of the night- and mine too. The curry is a nice undertone. Combine it with the rum and the flavors are complex and scrumptuous.
Serves 4-6
1 Tablespoon olive oil
3 scant Tablespoons curry powder
1 cup chopped onions
3 Tablespoons minced garlic
1 Tablespoon grated fresh ginger
4 cups peeled, cubed sweet potatoes
4 cups peeled, cubed Maine potatoes
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon crushed red pepper
4 cups hearty vegetable stock
3 Tablespoons spiced rum
8 oz cream cheese
4-6 Tablespoons sour cream
paprika
In a large saucepan, warm oil over medium-low heat. Add curry powder and onions and cook for five minutes, stirring often. Add garlic and ginger. Cook for another 3 minutes. Add sweet potatoes, Maine potatoes, salt and peppers. Add stock and simmer for 20 minutes or until potatoes are fork tender.
Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Add the cream cheese and stir until melted and incorporated. Add more stock or water for the consistency you’d like. Add rum and serve immediately.
Top each bowl with a dollop of sour cream and a sprinkle of paprika.

Warm and Delicious Thai Portobello Tortellini Bisque

2007-10-30T20:36:00.000-05:00

Many thanks go to the wonderful folks who made the book launch party for Superb Maine Soups happen. Adele Gale made this Thai inspired soup that was a huge hit! Now you can make it for your family- it warms the throat, fills the belly and causes the yummy noise. My Favorite sound!
East meets West in this spicy, creamy, full-flavored soup. Portobello mushrooms and crabmeat are favored tortellini fillings, but if you have a different one you love, use it in this soup.
Serves 4

1 shallot, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 t curry powder
2 T minced garlic
1 T olive oil
1 large portobello mushroom cap, thinly sliced
1⁄2 t coriander
1 T sambal oelek (chili paste; see page 000)
2 c full-flavored chicken stock
1 can coconut milk (Be sure to use unsweetened coconut milk—not cream of coconut.)
1 9-oz package refrigerated mushroom- or crabmeat-filled tortellini
1 T fresh basil, snipped
1 medium tomato, chopped
1 c heavy cream

In a medium saucepan, cook the shallot, jalapeño pepper, curry powder, and garlic in olive oil about 1 minute, until the shallot is tender. Add the portobello and coriander, and cook 2 more minutes. Stir in the sambal oelek and chicken stock. Bring to a boil. Reduce heat and simmer, covered, for about 5 minutes.
Stir in the coconut milk, tortellini, and basil. Cook and stir about 5 minutes more, or until the pasta is tender but still firm. Stir in the tomato and cream and cook until the soup is heated through; do not boil. Ladle into soup bowls and enjoy!

Baked Brie with Dried Cherries and Maple Sugar

2007-10-15T07:23:00.000-05:00

Be careful with this one! If you serve it to hungry guests as an appetizer they might not leave room for dinner. Its outstanding with a soup and salad for a delicious meal.
Ingredients:
6” wheel of brie
1 sheet of puff pastry at room temperature
1/2 c dried cherries
2 T crumbled maple sugar
1/2 c rough chopped pecans or pinenuts (optional)
water
Place a piece of waxed paper or parchment on your work surface.
Unwrap and unfold your puff pastry sheet. Press any cracks to seal pastry into a whole sheet.
Sprinkle the maple sugar in the center of the pastry and smooth out to the size of the wheel of brie.
Mound the dried cherries and pecans on top of the sugar.
Gently place the brie upside down on top of the fruit and nuts.
One by one carefully pull the corners of the puff pastry up onto the brie. Use a touch of water when you place the pastry corners on top of each other to seal. After the four corners are touching- encasing the cheese- trim the four sides if you need, so they will not be too bulky. Save the trimmings. Now carefully pull the sides down to fully encase the brie.
Use the trimmings to decorate the top. You can slice long thin triangles and roll them up from one point. Dab a bit of water on the top of the brie with your finger and gently press your decorations on.
Bake in a 400’ oven according to the puff pastry package directions. 30 minutes is usually enough. Bake until golden brown.
Serve with a knife and crackers or bread rounds.

Sweet and Sour German Potato Salad

2007-09-28T07:45:00.000-05:00

This warm and tangy salad is delicious with grilled bratwurst or any kind of barbeque. It holds its own alongside other flavorful foods. Mom used to make this when we were growing up- it is sweet and salty with the familiar potato to soak up all the wonderful dressing.

For the salad:
6 large Maine potatoes
1 large Vidalia onion

For the dressing:

1 lb bacon, diced
3⁄4 c finely chopped yellow onion
3 T flour
1⁄2 c white vinegar
3⁄4 c water
3 T sugar
1 T celery seeds
1 1⁄2 t salt
1 t fresh ground black pepper

Wash and trim the potatoes and onion. Peel the potatoes if you like. Cut the potatoes and onion into quarters. In a large saucepan boil the potatoes and onion until the potatoes are fork tender but not mushy. Drain the water (reserving it if you are making foccacia). Let the potatoes cool. When they are cool enough to handle chop them into bite-sized pieces. Slice the onion into bite sized pieces.

In a large pan, fry bacon till crisp. Remove the bacon with a slotted spoon, crumble and set aside.

Add the 3⁄4 c onion to bacon fat in pan and cook 5-8 minutes till onion is soft. With a slotted spoon, remove onion and set aside with bacon.

Whisk flour into bacon fat. Add the vinegar, water, celery seeds, sugar, salt and pepper. Heat to a boil. Set pan on medium heat and cook till thickened.

Add potatoes, cooked Vidalia onion, bacon and sautéed onion. Gently stir to coat the potatoes. Serve while warm.

Chunky Fresh Gazpacho

2007-09-19T08:57:00.000-05:00

Chunky Fresh Gazpacho
This is one of the easiest recipes you’ll find to create this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.
Serves 8 to 10

2 c tomato juice or vegetable juice cocktail
1 c peeled, seeded, finely chopped tomatoes
2 c diced canned tomatoes, with their liquid
1 c finely chopped celery
1 c seeded and finely chopped cucumber
1⁄2 c finely chopped red bell pepper
1⁄2 c finely chopped Vidalia onion
1⁄4 c finely chopped fresh flat-leaf parsley
3 T red wine vinegar
2 T extra-virgin olive oil
3 large cloves garlic, minced
1 T chopped fresh oregano or 1 t dried
2 t sugar or Splenda sweetener
1 t salt
1 t Worcestershire sauce
1 t freshly ground black pepper
1⁄4 t cayenne pepper (optional)
10 sprigs fresh parsley, for garnish

Place all of the ingredients except the 10 parsley sprigs in a large stainless steel or glass bowl. Cover and chill 6 hours or overnight. Serve cold, garnished with sprigs of parsley.

Heirloom Tomato Bisque from Morning Dew Farm

2007-09-16T21:03:00.000-05:00

This simple, creamy soup is enhanced by the bright flavor of fresh basil. It is delicious warm or at room temperature by the bowl or atop pasta with steamed veggies and a touch of garlic oil for a complete meal. Heirloom Tomatoes are found at many farms in Maine- Morning Dew Farm in Newcastle has several delicious varieties available through their CSA or at the Damariscotta Farmer’s Market.
Serves 6
1 large Vidalia or sweet onion, minced
3 cloves garlic minced
3 Tablespoon olive oil
1 Tablespoon unsalted butter or olive oil
1 teaspoon salt
1 teaspoon white or black pepper
2 Tablespoon sugar
6 large tomatoes peeled, seeded and chopped (approximately 4 cups)
1 cup light cream or plain soymilk
12 large leaves fresh basil
Place the onion in a medium saucepan. Sauté over medium heat with the garlic, olive oil and butter. Cook until the onions are transparent. Stir the onions often- Do not let the onions brown.
Deglaze the pan with sherry. Stir the onions and sherry well, scraping the bottom to incorporate all of the brown bits of flavor. Cook the sherry and onions on medium-low heat for 10 minutes. Add the tomatoes and cook over low heat another 10 minutes, stirring often.
Wash the basil leaves well and pat dry with paper towels. Stack the leaves one on top of each other on a cutting board. Roll the leaves up into a tight cylinder with the stems at the bottom and the tips at the top. Using a sharp knife and starting at the tips/top, carefully cut the leaves into 1⁄8” (1mm) slices. End just before the stems. Set the stems aside (these are wonderful to put in a baggie in the freezer for the next time you want extra flavor in your homemade stock.) Lift the ribbons gently and sprinkle them down on the cutting board to unfurl and separate the ribbons. This is called a chiffonade of basil.
Now is the time to puree your soup. If you have an immersion blender it is perfect for blending the soup right in the pan. If you have a regular blender, puree the soup by the cup-full being very careful not to burn yourself. Return all of the pureed soup to the pan.
When the tomatoes and onions are all pureed add the cream to the pan and stir. Heat the soup on low just until it’s is warm enough for your taste.
Ladle the soup into bowls and sprinkle with the fresh basil ribbons. You are ready to eat!

Oyster Creek Mushroom Company- Wild Mushroom Dip

2007-08-15T21:19:00.000-05:00

Dan and Candice Heydon own and run Oyster Creek Mushroom co. in Damariscotta, Maine. They are certainly the purveyors of the most extensive wild mushroom selection in the region. Fortunately they attend many of the farmer's markets so we can all enjoy fresh and dried mushrooms as often as possible. Oyster Creek sells online so you too can create delicious dishes with wild Maine mushrooms. This recipe is from their website and is absolutely delicious!
Oyster Creek Wild Mushroom Dip
8 oz. cream cheese
3/4 oz. Maine Wild Mix {dried mushrooms}
2 - 3 cloves roasted garlic
parsley and or chives (chopped)
salt & pepper to taste
Reconstitute dried mushrooms in 2 cups hot water for 30 minutes. Drain, saving the soaking liquid. Rinse mushrooms with cold water, then press with a paper towel to remove excess liquid. Chop the mushrooms fine, saute in very little olive oil a few minutes. Add soaking liquid to mushrooms being careful not to use any sediment at the bottom (sometimes wild mushrooms can be gritty). Simmer slowly, stirring occasionally until liquid is gone but mixture is still moist. Remove mushrooms to a bowl to cool. Add mashed, roasted garlic, softened cream cheese, herbs, salt, and pepper. Refrigerate before serving. This can also be used as a sauce over pasta by thinning the dip with a little yogurt or cream, and heating it up a little.

Caesar Salad with Fresh Maine Blueberries

2007-08-15T21:07:00.000-05:00

When I first made this salad for friends- they came back with their bread to scoop out any leftover dribbles of dressing from the empty bowl. Please your family and your friends with this simple yet flavor dazzling recipe. My children even love it!
Caesar Salad with Fresh Maine Blueberries
For the Dressing:
2 lemons
1 anchovy or 1⁄4-1⁄2 t anchovy paste
2 T minced garlic
1 T Raye’s stone-ground mustard
1 T cider vinegar
3 dashes Tabasco
3 dashes Worcestershire sauce
6-8 oz. extra virgin olive oil
1⁄2 c freshly grated Parmesan cheese
1⁄4 t salt
1⁄2 t fresh cracked black pepper
In a medium glass or stainless steel bowl, juice the lemons. Add the anchovy, garlic, mustard, vinegar, Tabasco and Worcestershire. Whisk together for one minute. Be sure all of the ingredients are well blended.
SLOWLY drizzle the oil into the bowl as you whisk. Continue whisking until all of the oil is incorporated.
Whisk in the Parmesan cheese, salt and pepper. Store in an airtight container in the refrigerator until you are ready to serve.
For the Croutons:
Either purchase ready made croutons at your local market or…
1 loaf of bread- you can use pumpernickel, crusty baguette or what you have on hand
1⁄3 c butter
1t garlic powder
1⁄4 t fresh cracked black pepper
dash salt
Cut the loaf of bread into 3⁄4” cubes. Place in a large bowl.
Melt the butter and stir in the garlic, pepper and salt
Pour the butter mixture over the bread cubes and toss to coat all pieces.
Arrange a cooling rack on top of a cookie sheet
Place the bread cubes on the rack. Toast in a preheated 350’ oven for 6-9 minutes
Remove from oven and cool. Croutons can be stored in a plastic bag or airtight container in the freezer for several months.
For the Salad:
3 heads of Romaine lettuce
1⁄4 c freshly grated Parmesan cheese
3 hard cooked eggs- peeled and chopped (you can use three raw egg yolks if you like)
1 c fresh Maine Blueberries
Wash the lettuce and tear into bite-sized pieces. Remember, not pieces that you have to fold twice before they will fit into your mouth. Think of the circle the size of a golf ball- they should fit through that Place the clean, dry, torn lettuce in a beautiful bowl.
Just before you serve, whisk or shake the dressing well. Drizzle the dressing onto the greens. Add the Parmesan cheese, chopped (or raw) eggs, Blueberries and croutons. Toss well to coat all of the little lettuce leaves with dressing.
This salad looks beautiful with the addition of a head of chopped radicchio tossed in with the final ingredients. Add Grilled marinated chicken, shrimp or steak.

Blueberry Bruschetta- An Appetizer with a Surprise

2007-08-15T21:04:00.000-05:00

Try out this ‘bruschetta with a twist’. Delicious atop your favorite multigrain bread or with your favorite chips or celery sticks. Feel free to increase the heat to your taste.
Blueberry Bruschetta
1 c. fresh Maine Blueberries
2 c. diced fresh or canned tomatoes
1 T. minced fresh garlic
1/4 c. fresh cilantro chopped finely
1/4 c. fresh chopped parsley
2 T. fresh lime juice or cider vinegar
1 t. salt
1/2 t. pepper
1 T. sugar or splenda
1/8 t. cayenne pepper
2 T. olive oil
In a medium non-reactive bowl, place all ingredients. Stir well to incorporate. Chill an hour or overnight. The blueberries will tint the whole mixture a beautiful shade of burgundy.

Blueberry Smoothies All Around

2007-08-15T20:58:00.000-05:00

Here's one for the whole family. Kids and grown-ups alike all love a good smoothie. Whip this up on a school morning for a quick and healthy breakfast.
Blueberry Smoothie
Frozen or fresh Maine Blueberries can be used in this recipe. Be sure, as always to check the berries for bits of stem or leaves before you place them in the blender.
Serves 4
1 c. blueberry juice or orange juice
1 c. skim milk
1 c. plain or vanilla yogurt
2 c. clean fresh or frozen Maine Blueberries
2 ripe bananas- peeled or 2 c. of fresh fruit in season- pitted cherries, raspberries, or strawberries
2 T. fresh lime juice
3 T. Maine Maple Syrup
2 c. ice
Sprigs of mint for garnish
Place all ingredients in a blender. Blend on high until all of the ice is completely crushed and the mixture is smooth and delicious. Garnish with a sprig of mint.

Blueberry Cobbler

2007-08-15T20:51:00.000-05:00

Here's another way to enjoy fresh Maine Blueberries...

Blueberry Cobbler
This fresh tasting treat is especially sumptuous with a scoop of vanilla ice cream or a dollop of whipped cream. Blue tooth smiles will surround your table with plates extended for second helpings. You can double this recipe- and increase the size of your pan- if you’re serving a crowd.
Fruit:
6 c. fresh Maine Blueberries- rinsed and free of stems
1 to 1 1/2c. sugar or splenda to your taste
1 t. cinnamon
1 c. cold water
4 T. cornstarch
5 T. fresh lemon or lime juice
Topping:
2 c. plain oatmeal
1 c. brown sugar
1/2 c. butter at room temperature
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
In a heavy bottomed saucepan, stir together the sugar, cornstarch and cold water until smooth. Add the berries and cinnamon. Slowly bring fruit mixture to a boil and cook until thickened, stirring constantly. Pour into a 9x9 greased glass baking dish.
In a separate bowl mix together the topping ingredients. Stir until it resembles coarse crumbs. Sprinkle crumbs over the top of the hot berries.
Bake in a 350 degree oven for 45 minutes or until the top is golden brown.

Here come the Blueberries

2007-08-15T20:41:00.000-05:00

Where did August go? Already it's time for blueberries.

Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.

If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.

We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.

The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.

When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Bran Muffins
These muffins are a delightful treat on a summer morning. They are scrumptious hot out of the oven. If you and your family can’t eat them all- they freeze well. Just place them into a plastic zip bag and toss them in the deep freeze for later.
3c. Bran (All Bran Cereal works well here)
1c. Boiling water
1/2c. melted butter or oil
1 1/4 c. sugar
2 eggs
2c. buttermilk
2 1/2 c. flour
1/2 t cinnamon
2 1/2 t baking soda
1/2 t salt
2 c. fresh Maine blueberries- washed, with any stems removed
Topping:
1/2 c. brown sugar
1 t. cinnamon
1/2 c. melted butter
Preheat your oven to 400 degrees. Line a dozen large muffin cups with papers.
Place Bran in a bowl. Pour boiling water over the top and cover. Let stand for 10 minutes.
In a large mixing bowl, cream the melted butter and sugar together until light and fluffy. Add the eggs one at a time. Beat well for three minutes.
Add the softened bran mixture. Stir until well incorporated.
Sift together the flour, cinnamon, baking soda and salt. Add to the creamed mixture alternately with the buttermilk. Mix just until blended. Do not overmix or the muffins will be tough.
Gently fold in the blueberries.
Using an ice cream scoop or large spoon gently fill the muffin cups to 3/4 full. Bake 25 minutes or until lightly golden.
Place the 1 t. cinnamon and 1/2 c. sugar into a shallow bowl and mix together. In another bowl place the 1/2 c. melted butter. When the muffins are still warm dip the tops lightly in the melted butter then into the cinnamon sugar. This will form a most delicious crust.
You can also make this recipe using mini muffin tins or a 9 x 11 pan- adjust the baking time to be sure the centers are done and the edges not too brown.

Hummus with a Twist

2007-08-02T07:21:00.000-05:00

This Saturday we'll be at the Camden Farmer's Market from 9:30 to 11:30. Fresh Maine Salads will be available and I'll have some tasty samples to share. Hope to see you there!
We're always looking for easy, healthy snacks for summer gatherings. Here is a Hummus recipe that will keep your guests coming back for more. If you prefer another bean- this is a great way to use your imagination. Adzuki or black beans also fit this recipe. Experiment and dazzle your taste buds.
Hummus with a Twist
2 cups cooked chick peas (garbanzo beans)
2 cloves garlic- roughly chopped
1 teaspoon salt
1/3 cup lime juice
1/3 cup lemon juice
1 cup tahini
2 teaspoons cumin
1/2 teaspoon cayenne pepper (optional)
1/4 cup chopped fresh parsley or cilantro
olive oil
1/4 cup roasted red peppers roughly chopped

Pour the chick peas (If you are using canned chick peas pour in the liquid as well) into a blender or food processor bowl. Pulse until mashed. Add the garlic, salt, lime juice and lemon juice and blend. Add the tahini, cumin, cayenne, and fresh parsley or cilantro and blend until smooth. If you need additional liquid to make it the consistency you like, add a drizzle of olive oil while you blend or process. If you want to keep the fat content low you can add a drizzle of water instead.
Place the hummus into a shallow bowl. Garnish with the roasted red pepper pieces and serve with carrot sticks, pita bread triangles, celery or your favorite dip vehicle.
You can save out a half cup or so and turn that into a salad dressing for tomorrow's supper. This recipe is even better the next day.
Savor. Linger. Enjoy!

Seven Layer Dip for a Party and Port City Life

2007-07-17T18:50:00.000-05:00

Port City Life artistic director Susan Hackett and freelance photographer Fred Field came on over today to shoot for their September issue. What wonderful people. Fred's son Robert came along, too and was an extraordinary young man. I love 13 year old boys who have good manners, are kind to their parents, have a good sense of humor and are extremely patient while their dad works. He was a delight! Susan was a hoot and right on target with set up and vision for the shots she needed. Fred on the other hand... well, I guess I'd have to say that anytime he wanted to shoot anything I'm cooking up- he can take the pix and eat it up afterward. He got some shots that were absolutely beautiful! Rich apple butter sliding off a spoon into mid-air; the first glistening, golden droplet of pure maple syrup as it hovered, gravity calling it to it's appley future home... apples in shadow, apples in light. He has a gift for capturing the essence of his subjects. Thanks so much Fred for sharing your talents!
Ok, now for some food, We're going to a party this weekend and I'm bringing a dip that I haven't made for a long time. It's an old stand by that everyone loves- an 80's classic you might say.
7 Layer Dip
Take an oven safe platter or casserole dish and grease it lightly with oil.
Spread evenly in layers:
1. 16 ounces of cream cheese or Neufchatel lower fat cream cheese sprinkled with 1 teaspoon chili powder
2. 1 can or about 2 cups of lowfat refried beans sprinkled with 1 t ground cumin
3. 2 cups shredded jack cheese
You can stop here and chill it overnight if you'd like. An hour or so before serving, place the dish in a cold oven and turn it on to 350 degrees. Set the timer to 30 minutes when you put it in. Check it at 30 minutes and if it is bubbly take it out and proceed.
Gently layer the remaining ingredients on next.
4. 2 cups of your favorite salsa
5. 1/3 cup roughly chopped fresh cilantro
6. 1 cup sour cream mixed with the juice of a lime and 2 or more dashes of Chalula or other hot pepper sauce
7. Sprinkle with 4 or 5 scallions that you've sliced up finely and a handful of pickled jalapenos that have been finely chopped.
Serve with lots of tortilla chips for dipping and napkins of course.
Savor. Linger. Enjoy! -Cynthia

Tomato Salad for a Summer Day

2007-07-13T22:06:00.000-05:00

Hi All, We have had the most wonderful week. Wednesday Elizabeth and I were in Casco for the Casco Library's annual morning tea. She was a chef extraordinaire and my assistant. I made sure to speak a little less to allow her to fill in- and fill in she did. Folks even came up to her after the demo and asked her to sign a book. It was simply delightful! The tea was at the Pleasant Lake House B&B, a lovely lakeside place with the perfect flat lawn to host the event. Mark Heidmann of Maple Springs Farm in Harrison supplied us with gorgeous greens- rainbow chard included, three types of basil, lemon balm, flat leaf parsley, and close to five pounds of heirloom tomatoes. These succulent, vine-ripened beauties included a dark burgundy variety called Black Krim. They were absolutely gorgeous and melt in your mouth delicious. Here is a quick recipe for a tomato salad that features each flavor in turn.
Tomato Salad
Have available at least three types of fresh tomatoes. I used Black Krim, Beefsteak and tiny grape tomatoes. I selected the equivalent of at least one large tomato per person's portion.
To serve 4-6
4 large tomatoes
1 8oz box grape tomatoes
1 8oz package mini fresh mozzarella balls
3 T good balsamic vinegar
3 T Gasull or other fruity extra virgin olive oil
1 t salt
1 t pepper
1 clove fresh garlic, minced or pressed
6-10 large fresh basil leaves cut into a chiffonade of ribbons or rough chopped plus an additional couple of leaves for garnish.
Combine the tomatoes and mozzarella in a large bowl. In a separate bowl whisk the remaining ingredients. Pour over the tomatoes and toss gently. You can serve this salad right away or let it sit for a half hour or so. Garnish with additional basil and serve.

Food Details-Foodie Tales- What makes the dinner IT factor?

2007-07-09T20:12:00.000-05:00

FooDieTaleS It's all in the details...of foodies. It's amazing how quickly you can see the experience and confidence of a person who loves to cook. They are often fearless, seldom follow recipes exactly, and love to experiment. Flavors come together in their heads- in their imaginations- before they ever reach their tongues. They can see a dish, smell its aroma, feel the textures in their mouth; all before they've lifted a spoon. Thee Experience the dish ethereally Waaayy before its actual inception. I LOVE that! I love imagining a food and crafting the dish layer by layer of flavor until it achieves the mmmm level I am shooting for. That yummy noise is better than any tangible certificate on the wall. You've moved people in a way that gives them an involuntary wave of delight; causing an intake of breath and a sigh of pleasure. It matters not if the recipient is a child or adult, neighbor or a king- you've made the world a better place for a moment in time. This is truly what makes the universe propel through space. Imagine if we could synchronize delight for thousands at one moment. It might just shift the path of the Earth for the good.
I offer you this quickie recipe for tonight. Simple delight. Share some with your family or your friends. Perpetuate the yummy noise. Pay attention to the details. You're making the world a better place.

Warm Chocolate Silk with Fresh Strawberries and White Chocolate Curls
Use the best cocoa you can find for this thick chocolate soup. Your tongue will thank you.
Serves 4-6
1 c premium cocoa powder (such as Ghirardelli or Scharffen Berger), sifted
1 1⁄4 c hot water
1 1⁄2 c granulated sugar
1 c heavy cream
1 c chopped semisweet chocolate
Garnish:
8 fresh strawberries, sliced
white chocolate curls
4 T cocoa nibs (optional)
In a medium, heavy-bottomed saucepan, whisk the cocoa with the water over medium heat. Bring to a simmer and cook until thick.
Add the sugar and whisk until it dissolves. Add the heavy cream and chopped chocolate. Whisk until the chocolate melts completely. Serve warm, garnished with sliced fresh strawberries, white chocolate curls, and, if desired, cocoa nibs.

Hot Artichoke Dip for new friends

2007-07-05T21:57:00.000-05:00

Summer is a time for gatherings and friends. I've been so fortunate to meet some wonderful people in the last week. Sarah, Jenny and John are three of these folks of note. How amazing is it to begin relationships and choose others to share your life- very cool!
Here is a quick four ingredient recipe to treat your guests. No kidding- they will love it. If you like things spicy, your fifth ingredient can be cayenne or Chalula sauce
Hot Artichoke Dip
In a 2 qt baking dish mix together:
1 cup chopped marinated artichoke hearts
1 cup Real Mayonnaise
1 cup freshly grated Parmesan cheese
1/2 cup thinly sliced scallions or shredded vidalia onion
Bake in a 350 degree oven for 20-25 minutes until bubbly and hot. If you like to add green healthy bits to your snacks feel free to stir in 2 cups of chopped fresh spinach when you take it out of the oven. Serve hot with crackers or bread rounds.
Delicious!
Savor. Linger. Enjoy!
-Cynthia

Strawberry Ice Cream Smoothies

2007-06-20T12:30:00.000-05:00

I was reminiscing with Elizabeth this morning and realized that freshly picked strawberries are one of my very favorite foods. Here is an easy way to enjoy this summer fruit on a scorching hot day.
Strawberry Ice Cream Smoothies
3 scoops “no sugar added” vanilla ice cream
1/2 cup low fat milk
1 cup strawberries- hulled and sliced
1/2 teaspoon pure vanilla extract
Blend until smooth and slushy.
Serve garnished with a pretty berry on top.

BBQ and Lindy-Hop in Beantown

2007-06-20T12:21:00.000-05:00

I'm giving you several recipes today as I will be off to Beantown Camp this weekend. The Lindy Hop workshops will feature instructors from across the globe. We'll be dancing our feet off!
Hope your weekend is filled with cook-outs and frisbee!

Hot Onion Barbecue Sauce
1 medium onion, chopped
1/4 cup water
2 Tbsp butter
2 cloves garlic, minced
1/2 cup tomato puree
2 Tablespoons tomato paste
2 Tablespoons cider vinegar
2 teaspoons Tabasco sauce
1 Tablespoon honey
1 teaspoon salt
1 teaspoon dry mustard

In a food processor, puree the onion and 1/4 cup water until completely smooth.
Melt butter in saucepan. Cook onion mixture and garlic 4 minutes. Add remaining
ingredients and bring to boil. Store in a tightly sealed container. Chill until ready to use

Strawberry Lemongrass Prosecco Soup for your summer brunch

2007-06-17T11:54:00.000-05:00

Since strawberries are almost ripe for the picking- it's time to enhance your berry repertoire. Perfect for a wedding shower or summer brunch this cold, thick soup is easy to make and delightful to sip. Rob Caldwell made it easily on 207 last week. Everyone in the news room thought it was elegant and summer-y. If you go strawberry picking, use up any bruised berries in this recipe. The soup is macerated so save the pretty berries for garnish. Note the beautiful bowl from Sheepscot Pottery. John and Karen Oakey make bowls of many sizes and patterns. This one is large enough to be a fountain- and serves enough soup for dozens of happy mouths.

Strawberry Lemongrass Prosecco Soup
This slightly sweet dessert soup is perfect for a wedding brunch or shower. Anytime you’ve got fresh berries available is the right time for a light, delicious soup. Prosecco is a sparkling Italian wine that is readily available. If you can’t find it, you can substitute champagne.
Serves 8 to 12
2 c water
1 3-oz pouch liquid pectin (Certo or your favorite brand)
1⁄2 c sugar
1 stalk lemongrass, chopped or grated
6 c strawberries, quartered
2 lemons, juice and zest
4 c prosecco

Garnish:
6 strawberries
1 carambola (star fruit) or 1 lemon, seeded and thinly sliced
zest from 1 lemon, finely chopped

Combine the water, pectin, sugar, and lemongrass in a medium saucepan and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat and bring the mixture to a boil. Remove from heat.
Place the strawberries in a blender or food processor. Purée the strawberries. Add the grated lemon zest and juice and puree again. Place the purée in a large bowl. Set a fine mesh strainer over the bowl and pour the hot lemongrass liquid through it. Adjust sweetness, if necessary.
Cover the bowl with plastic wrap, and refrigerate 6 hours or overnight. When you’re ready to serve, add the prosecco to the bowl and gently stir to combine. Serve garnished with strawberries, thin slices of star fruit, and a sprinkle of lemon zest.

FARMS- Steps to create a Harvest Lunch

2007-06-14T19:47:00.000-05:00

For those of you in the education and culinary fields we are helping to promote FARMS- Focus on Agriculture in Rural Maine Schools. I will be posting recipes and ideas here for your own town or school to freely implement as you can. Our local farmers are an incredible asset- environmentally, economically and educationally- not to mention culinarily. Below please find an outline from Amy Winston and FARMS.

FARMS Harvest Lunch
4 Essential Steps

1. Build relationships with food service personnel

2. Plan Menu

3. Engage volunteers

4. Publicity

FARMS Harvest Lunch How-To (Strategies-Activities):

1. Form a Farm to School Committee
A. Set a monthly meeting time
B. Build relationships
2. Plan Menu
A. Decide on menu
B. Calculate amount of food/Cost
C. Decide on farms/farmer’s market
D. Schedule pick up and delivery of food
3. Engage Volunteers
A. Schedule volunteers for prepping
food/set up/clean up
4. Publicity
A. Write press release
B. Newsletter/send flyers home
C. Circulate posters
5. Education
A. Classroom connections
Nutrition curriculum
What is Local?
The True Cost of Food(older students)
Generate fact sheets on tables in cafeteria
Poster contest
Promote healthy community
Promote sustainable agriculture
Support local
Raise awareness
6. Farmers
A. Build relationships with farmers
B. Field trips to farms
C. Bring farmers to classrooms and cafeteria
D. Student Garden Project supported by local
farmers

Farmer's Market Pasta Salad on NBC

2007-06-14T09:47:00.000-05:00

The Farmer's Markets are bursting with color these days. The vegetables, still warm from the sun, restore my faith in the simple, beautiful things in life. It makes such a difference to know that the food you're eating was grown in your neighborhood and tended by hands that truly cared about what you put on your plate. So Wonderful.
I had some fun this week. I appeared on WCSH6 for a cooking segment on 207. They are now posting all of their kitchtn segments online with streaming video. If you'd like to see it follow the link to 207. Rob Caldwell and I put together a colorful Farmer's Market Pasta Salad. It looked as good as it tasted! Hope you have a chance to eat all your colors today.

Farmer’s Market Pasta Salad
This salad is not a pasta salad that thinks about vegetables- It's a crisp, fresh, crunchy salad that is enhanced with pasta. Add grilled chicken for a complete meal.
Dressing:
3/4 c olive oil
1⁄2 c balsamic vinegar
1 T mustard
2 T finely chopped fresh basil
1 T finely chopped fresh chives
2 sun-dried tomatoes, finely chopped
1 handful fresh parsley, coarsely chopped
2 cloves garlic, minced
1 t salt
1 t pepper
1 t brown sugar- optional
Salad:
2 c fresh garden tomatoes, coarsely chopped
1 c yellow bell pepper, coarsely chopped
1 c cucumber, coarsely chopped
1 c broccoli florets, cut in bite sized pieces
1 c sweet red or Vidalia onion, coarsely chopped
1 c celery, coarsely chopped
1 cup carrots, thinly sliced or coarsely shredded
10 fresh large basil leaves, coarsely chopped
1 lb small mozzarella balls, or mozzarella cheese
1 lb whole wheat, spelt or spinach pasta- cooked just barely to al dente
Chive blossoms for garnish
Place the dressing ingredients in a large bowl. Whisk together until completely incorporated. Set aside.
Wash and chop the vegetables. Add all of the vegetables and cheese to the bowl. Toss with the dressing and let marinate in the fridge overnight. The pasta will absorb the dressing as it sits. Toss before serving. Add a little drizzle of oil and vinegar if you need moisture. Serve with fresh crusty whole grain bread and chive blossoms for garnish.

White Chocolate Cream Cheese Frosting for Swing Dancers Extraordinaire

2007-06-10T19:13:00.000-05:00

I made some Applesauce cake today to bring to our swing dance weekend. Sarah Spence Adams and Kevin St Laurent came to give us a two day lindy hop extravaganza. The core group from the Mainiac Swing Dance Society and other serious dancers near and far came together to share in the joys (and pain) of the spinnycurlyswoopyswively steps. It was great fun to get to know some of these excellent dancers a little better. I appreciate their patience and kindness when the steps don't come as quickly to me as I'd like. When they do- Oh! the feeling! I must admit that one mistake that landed me on my knees during a little aerial has been a good wake-up call. This is a sport. It is to be taken as passionately and as seriously as the hurdles or speed skating or tennis...and you CAN get hurt. The difference here is that you realllly have to trust your partner- both of you- to make it work. There are some people that you come across who will share with you a certain magic. They can be great dancers or not so great, but when you take their hand on the dance floor you will find the most marvelous steps are put into play. It's neat when you realize who these people are. You look forward to dancing with them. They will- through the ways you will reach to try the next new thing- make you a better dancer. It was exciting to find several of those people in our class. In the rotation of partners I always had leaders to look forward to who would give me suggestions and try it again. When we did it right- it was amazing! Sarah and Kevin were wonderful teachers. I'd take a class from them again in a heartbeat!
This morning I woke up thinking about what to whip up to share when our feet felt like they were ready to give out and our stomachs were growling (which happens about two hours in...). I decided to make an applesauce cake. I had a banana that was ripe and ready so I threw it in the batter. The cake was so moist and lovely! When I began to make the frosting- I knew I wanted to have a cream cheese variety- there wasn't a bag of confectionery sugar to be found. We were supposed to leave in 30 minutes so.... This was what I came up with. My dancing pals loved it! Hope it will give you another choice in your frosting department.
White Chocolate Cream Cheese Frosting
16 oz plain cream cheese- I used Neufchatel
8 oz white chocolate bits
4 oz half and half or light cream
2 t pure vanilla extract
dash salt
3/4 c brown sugar
2 T maple sugar
In a glass bowl place the white chocolate and cream. Heat over a pan of simmering water or in the microwave until the bits are melted. If you're doing this in the microwave, be sure to heat for 30 seconds at a time. Stir often. When the bits are completely melted stir until you've got a beautiful, smooth ganache. Let this cool for a few minutes. In the bowl of an electric mixer whip the cream cheese and brown sugar until it's light and fluffy- about 4 minutes-scraping down the sides of the bowl so there are no lumpy bits of cream cheese left. Slowly add the ganache to the cream cheese a spoonful at a time. When the mixture has been completely incorporated, add the salt, vanilla and maple sugar. Whisk again, scraping the sides of the bowl often, for another 3 or 4 minutes. Taste and adjust the sugar if necessary. This frosting ended up being on the edge of sweet and tangy. Perfect! and not anything like the tooth-painfully-sweet store bought kind. Next time I might just add a little bit of fresh orange zest and juice. MMM delicious!
Savor, Linger, Enjoy!
-Cynthia

Bruschetta and Wedding Plans

2007-06-08T08:46:00.000-05:00

Darrin and Serafina are in the thick of it planning their wedding. We were chatting about appetizers and they had decided on bruschetta. This recipe is an easy version that can be adapted to your tongues delight.
Bruschetta
Serve this light and delicious concoction atop bread rounds with a side of garlic oil marinated mozzarella balls. If you are feeling adventurous slice a few large cloves of garlic in half. Toast your bread rounds lightly and rub each one with the moist cut side of a garlic clove. Top with the bruschetta mixture and you've got a taste sensation!

Bruschetta
1 28oz can diced tomatoes
1 T sugar
1 t salt
1 t pepper
1 T dried oregano
2 T dried parsley
4 cloves garlic, minced
3 T olive oil
1 T balsamic vinegar
1/3 c finely chopped vidalia onion
Mix all ingredients together. Chill 2 hours or overnight. Serve cold or let come to room temperature. If you are making this in the summer substitute triple the amount of fresh herbs for the dried. This is also delicious with the addition of fresh basil and chives.

Herbed Chicken Breasts after biking in the rain

2007-06-03T19:58:00.000-05:00

Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our tandem bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia

Picnic in Style with an Over-Stuffed Ciabatta

2007-06-01T09:35:00.000-05:00

Over Stuffed Ciabatta Picnic Sandwich
Make this sandwich the night before your picnic. It needs to rest, weighted, overnight in the refrigerator. Remember to bring along a cutting board and sharp knife to your gathering.
1 good sized Ciabatta loaf
Olive oil to taste
8 cloves of roasted garlic, mashed
3 Tablespoons basil or sun dried tomato pesto
1 pound thinly sliced cold cuts: this combination works well-1/4 pound pancetta or proscuitto
1/4 pound thinly sliced Genoa or hard salami
1/4 pound ham or sopressata
1/4 pound capicolla
1 small container (about 6 ounces or 1 cup) artichoke hearts, coarsely chopped
Sun-dried tomatoes packed in oil
Pepperoncini pepper or banana pepper slices
Marinated red peppers
Fresh Mozzarella cheese- cut in 1/2" slices
Fresh basil
crushed red pepper flakes- optional
Chalula sauce- optional
Slice your loaf of Ciabatta in half horizontally. Lay cut sides up on a foil lined cookie sheet. With your fingers remove some of the soft bread to leave a 1/2" hollow pocket on both the top and bottom sides. Drizzle both sides with olive oil. Allow the oil to penetrate the bread.
Spread roasted garlic on the top half of your Ciabatta and your choice of basil or sun dried tomato pesto on the bottom half. Layer meats, artichokes, tomatoes, peppers, mozzarella, fresh basil, and crushed red pepper flakes. Drizzle lightly with olive oil after each addition. If you like your sandwiches spicy, add a few shakes of Chalula sauce. Place the top of the loaf on the sandwich. Bring the foil up from under your loaf and wrap it tightly. Place a weight on top of your sandwich-a heavy cast iron pan works well. Refrigerate overnight. Bring it along to your picnic in a cooler. Slice and serve to your tastebuds' delight.

Herbed Chicken Breasts after biking in the rain

2007-05-29T21:37:00.000-05:00

We have had a wonderful couple of days- very busy- but wonderful. Friday night we danced til our feet fell off at the swingnuts swing dance at the North Deering Grange. The Victory Swing Band, a 17 piece big band, played tunes from Count Basie, Duke Ellington, Louis Armstrong and more. Saturday we went up to BikesnJava in Rockland to get some advice. We stopped off at Sage Market and were so delighted! They have a lovely little gourmet shop. I found some triple creme brie and hot soppresatta that delighted my sweetheart. The rest of the day was filled with preparation for Sherwood's gig at Yosaku restaurant at the Old Port Festival.
Sunday it rained and was so chilly that the gig was cancelled. Since we had an afternoon that was suddenly NOT spoken for- how often does that happen?- we rode our bike to Hannaford in the drizzle. It was fun to go the long way, get wet, and plan dinner on the way. They had some delicious looking chicken so that was our choice for tonight. When we got home we cooked up the yummy chicken breasts, with some rice pilaf and stir fried veggies. The chicken came out so great I though I'd share it with you.
Herbed Chicken Breasts
6 skin on bone in chicken breasts
1 sun dried tomato packed in oil
1 T olive oil
1 T white vinegar
1 t Tobasco or Chalula
1 t garlic powder or 1 clove fresh garlic minced
1 t rosemary
1 t thyme
1 t sage
1 t herbs de provence
1 t adobo powder
1 t fresh cracked black pepper
In a small food processor pulse together the tomato, oil, vinegar and pepper sauce. Place your chicken breasts in a baking pan so they are not quite touching. Paint them with the sauce. In another bowl mix together the spices. Sprinkle the chicken breasts with equal parts of this herb powder. Place pan in a preheated 375 degree oven for 45 minutes or more depending on how thick the breasts are. When the juices run clear and the skin is nice and crisp serve the chicken over freshly cooked brown rice and veggies. It tasted soo good after a bike ride in the rain.
Savor. Linger. Enjoy! -Cynthia

Pizzeles for a Summer's Day

2007-05-29T17:55:00.000-05:00

Pizzeles- ah that thin, sweet, crispy cookie-treat... They are most often found here around Christmas time. Today, however, we had the waffle iron out from yesterday's waffles and how-conveeenient- the pizzele iron presented itself when we were cleaning the plates. There are times when you just have to stop what you're doing and bake (or in this case wait while these delicate crisps were cooked to perfection four at at time) Elizabeth was right there to whip up the batter. Dinner can wait while the iron is heating. This recipe was inherited as a wedding present from Flora Silvestro- one of the mistresses of the pizzele extraordinaire. I must admit to an occasional pizzele yearning. I remember being in high school and visiting the Silvestros. I always left with a smattering of powdered sugar somewhere on my clothing, no matter how hard I tried to conceal my pizzele consumption. They are just so darn delicious! Thank you Flora for this gift that keeps on giving. Elizabeth says Hi!
Flora Silvestro's Pizzeles
4 eggs
1 cup sugar
1 cup melted butter
2 generous teaspoons pure vanilla extract
1 to 2 teaspoons anise extract- optional
1/4 teaspoon salt
1 teaspoon baking powder
2 cups flour
In a mixing bowl whisk together the eggs, sugar and vanilla (and anise extract if you like). Add the melted butter. Whisk until well combined.
In another bowl sift together the dry ingredients. Add to the egg mixture and blend just until smooth.
Heat your pizzele iron. When hot drop a heaping Tablespoon of batter into the center of each round. A small scoop works especially well. Lower the top and watch carefully. Remove cookies when just done. They should be only barely golden-not quite browned.
Remove to a cooling rack. Sprinkle with powdered sugar. Stand back and watch as they are devoured or store in a sealed container. They are also easily frozen in a zip bag or container for later consumption.

Kitchen Gardens...art in your side yard leads to delicious salads

2007-05-23T10:03:00.000-05:00

I spent some time at Coastal Maine Botanical Gardens yesterday. Their newly designed kitchen garden will lend itself to a wonderful series of cooking lectures and demos by nationally known chefs. Their campus was teeming with landscapers and land shapers- I would love to have had a camera set up on the side of the buildings with a snapshot every 30 seconds or so. Sitting in their lovely cafe for my meeting allowed me a vantage point to witness the grounds changing before my eyes. These folks are serious! Coastal Maine Botanical Gardens is a place that invites inspiration. The education director Rebecca Jacobs gave me a tour of their upcoming programming. They are right on track for the summer. I can't wait to join them. We're scheduling times in July, August and September for me to come in and work with their staff to produce some demos/cooking classes for both adults and kids. What fun!
Here is a recipe for an Herbed Bread. Enjoy it alongside your favorite salad. I've taken to adding a few whisps of fresh herbs to my salad greens. It's a great way to get a little sprinkle of extra flavor into your veggie creations.
Savory Herb Bread
This loaf is made from a soft dough—a bit sticky—but it bakes up moist on the inside and crusty on the outside. The fresh herbs infuse the bread with a kitchen garden scent. Serve it warm alongside your favorite soup.
Serves 12
2 T yeast
1⁄2 c warm water
1 t Maine maple syrup
5 c King Arthur flour
11⁄2 t baking soda
1 t salt
2 T fresh herbs of your choice- I like to use a combination of rosemary, sage, basil and thyme, finely chopped
2 c ricotta cheese
1⁄4 c Maine maple syrup
3 T chopped fresh chives
2 T chopped fresh parsley
3 eggs
2 T butter, melted, or extra-virgin olive oil
Mix the yeast, warm water, and 1 teaspoon of maple syrup. Let sit until it’s bubbling and frothy.
Sift the flour, baking soda, and salt into a bowl. Stir in the herbs.
In another bowl, whisk together the ricotta cheese, 1⁄4 cup maple syrup, chives, parsley, eggs, and melted butter. Whisk in the yeast mixture and immediately pour all the wet ingredients over the dry ingredients. Using a wooden spoon, stir until combined.
Knead the dough lightly on a floured surface for 10 minutes. If the dough is too sticky add a Tablespoon of flour at a time until it is just firm enough to knead. Line a sheet pan with parchment or a Silpat. Place dough on the pan and form it into a long loaf. Let it rise until double in bulk.
Preheat the oven to 350 degrees F and bake for 30 to 40 minutes, until the top is golden brown. Let the bread cool on a wire rack. Slice to serve.

Fiddlefest a Grand Success! Gorgonzola Cream Dressing for your fresh greens

2007-05-21T12:52:00.001-05:00

The Fiddlefest was a wonderful event. Folks were happy and the food delicious. I rubbed elbows- literally at times- with the folks at Vignola/Cinque Terre and Duckfat restaurants. Cinque Terre was cooking up some fiddleheads with vermouth, chives, garlic, parm and gnocchi. Duckfat had deep fried fiddleheads. I did have the chance to share in their delights as the afternoon drew on. There were representatives from Aurora Provisions with some delectable cheeses and at least a half dozen other chefs sharing their spring selections. I would guess there were over 200 attendees enjoying the delicious food and lively music. Slow Food really has their act together. There were volunteers available to assist with every aspect of the day. All were happy and helpful. I was so lucky to be a part of this event. Now to share a recipe that I brought with me yesterday. People LOVED the Spicy 5 Bean Salad (that I posted yesterday). They also devoured the baby greens from Morning Dew Farm with a Gorgonzola Cream Dressing. Here it is for your enjoyment. If you like blue cheese and Gorgonzola- this recipe is just as good to spread on a slice of whole grain bread, serve as a dip or use to dress your salad. A little bit goes a long way.
Gorgonzola Cream Dressing
I'm giving you this in a small batch- feel free to multiply if you need more...
1/2 cup real mayonnaise
1/2 cup sour cream
2 Tablespoons light cream
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon fresh cracked black or white pepper
1/2 teaspoon garlic powder or one small clove minced
4 ounces crumbled Gorgonzola cheese
2 teaspoons champagne vinegar
Whisk the first 7 ingredients together. Add the vinegar and whisk again. Fold in the cheese. Serve with your choice of vegetables as the vehicle.

Fiddlefest and Spicy Five-Bean Salad

2007-05-19T21:20:00.000-05:00

We went dancing last night and I've got to tell you- Sherwood was on FIRE! He was stylin'! It was my favorite night of dancing ever!! Paul and Daniel did a great job with the DJ-ing- they kept us on our feet all night long. What a night! I live for this feeling. Dancing gives me such joy! I hope that all of you can find and actually do that thing that makes you smile from the inside out...and do it often. Every time I dance I add a few months ON to my life. Seriously. Thank goodness for Sherwood and his magic feet!
Sunday, May 20, 2007-It's time for Fiddlefest! Slow Food Portland holds this annual event featuring local chefs, delicious food and live music. It's going to rain, so it will be the perfect afternoon family activity. I'll be bringing Maine Antipasto with marinated fiddleheads (from Rising Tide Market), smoked shrimp, smoked scallops, miniature mozzarella balls and smoked salmon, Broccoli Apple Salad with Maple Garlic Dressing, Gorgonzola dressing with fresh arugula from Morning Dew Farm, Spicy Five Bean Salad and Herbed Chevre spread with crackers. I'm just about ready to fall into bed so I can get up early and be early to arrive at Fiddlefest. Hope to see you there.
Spicy Five-Bean Salad
This tangy salad is an ideal accompaniment for grilled chicken, sure to please your palate!
Serves8-10
Salad:
2 c black beans
2 c navy beans
2 c garbanzo beans
1 c broad beans
2 c edamamme (soybeans)
1 bunch fresh parsley, washed and chopped
4 scallions, washed and chopped
Dressing:
1 c olive oil
3⁄4 c red wine vinegar
2 T cumin
2 limes, zested and juiced
1 T fresh lemon juice
2 t sugar or Splenda sweetener
1 T fresh oregano, chopped
1 T chili powder
1 T fresh parsley, chopped
1⁄4 t Tabasco sauce (or more to your taste)
2 t salt
1 T white pepper
Toss all the beans together with parsley and scallions.
Whisk together all of the ingredients for the dressing. Pour over beans and toss evenly.
Marinate the salad for at least an hour, or overnight.

Do What Makes You Happy- and eat some lovely Herb Roasted Lamb

2007-05-16T07:52:00.000-05:00

"To dance is to be out of yourself. Larger, more beautiful, more powerful. This is power, it is glory on earth and it is yours for the taking." ~Agnes De Mille
Just found this quote in a contra dance email and loved it. Because I'm feeling that fullness of being, that happiness that brings the I've-got-the-power-to-do-anything feeling with it, I've decided to have business cards made up. They are in a font I like (Harrington), with words that describe ME, and pictures of my books on the back. It's the first time that I've made up something like this for "business" that is all about me. You know, we almost always analyze things like that to death. What will be appropriate? What makes sense? What will be a good representation? This time I threw it all into the wind. Convention- gone. Seriousness- gone. I just did what I wanted. The words on my new card make me smile. It says Cynthia Finnemore Simonds, Culinary Adventurer, Paradigm Specialist, Author, Swing Dancer. How cool is that! It's me on a little piece of paper.
I know that I am FAR from perfect.; never tried to be perfect. Did you know that the Latin root for the word perfect is ...finished... I am certainly not finished yet. I am however, trying to do my best. On this quest I shall remain until the day when I'm through. I intend to move forward, and all along the way I'm doing the things that make me smile... like dancing. There is a swing dance this Friday (that's one of those MakeMeSmile things) at the North Deering Grange in Portland, Maine. Come on down and kick up your heels. It just might make you smile too.
As for today's recipe, How about a spring lamb dish. I've got one marinating in the fridge. Rebecca's mom Susan just sent me a note about her Graduation party preparations. Congrats Doctor Katz!! They were having lamb too. It certainly is the season.
Boneless Leg of Lamb with Fresh Herbs
1 boneless leg of lamb (mine was about a pound and a quarter)
marinade ingredients:
4 cloves garlic, minced
3 Tablespoons olive oil
1 teaspoon balsamic vinegar or fresh squeezed lemon juice
10 twists fresh cracked black pepper
1 teaspoon coarse sea salt
1/4 teaspoon crushed red pepper flakes
3 Tablespoons fresh Mint (IF you would prefer you can use fresh rosemary for the mint in both the marinade and the gravy)
If you'd like to make gravy you'll need some bouillon paste or powder, cornstarch and a little more fresh mint.
In a large ziploc bag place all of the marinade ingredients and the lamb. Seal the bag halfway. Press all of the air out of the bag and close completely. Massage the ingredients into the meat. Place the bag into a bowl and chill until ready to cook. You can grill the lamb or roast in a pan. For oven roasting: Remove the lamb from the bag and place on a low rack in the roasting pan. Pour 2 cups of water under the lamb before you place it in the oven. Roast the lamb at 325 degrees for 30 minutes per pound. When it's done you'll have all of the drippings ready to make into gravy. Remove the lamb to a platter. Cover with foil and let it rest 15 minutes. Remove the rack from the pan. Use a whisk to stir all of the lamb bits together in the roasting pan. Pour all of the juice into a sauce pan. Add enough water to make about 2 cups of liquid. Heat over medium until the mixture comes to a boil. While you're waiting mix together 1 heaping Tablespoon of cornstarch with 2 Tablespoons of cold water until it becomes a smooth slurry. Taste your broth and add a Tablespoon or so of vegetable or beef bouillon paste or powder to enhance the flavor. Pour in the cornstarch slurry and whisk until the gravy is thick and the cornstarch cloudiness has disappeared. It won't be completely clear but it should look like gravy. If your gravy is too thick, add a bit of hot water. If it is too thin, make up some more cornstarch slurry and add it to the gravy. Strain the gravy into a bowl and stir in some freshly minced mint- about 2 Tablespoons will be enough. Carve the lamb at a gentle angle and place slices on a platter. Pour any juice that has accumulated on the resting platter over the sliced meat. Pour or ladle your gravy into a gravy boat or small pitcher. Serve the lamb and gravy and listen for the yummy noises. MMM

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Imagination is the beginning of creation. You imagine what you desire, you will what you imagine and at last you create what you will. -George Bernard ShawWhat will you imagine today?

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What will you imagine today?