Savor... Linger... Enjoy... A Maine Foodie Philosophy

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.

Thinking of Spring...and herbs for the garden

2007-03-04T01:05:00.000-05:00

It's time to start thinking about spring. I may relapse into my love of winter again but it's fun to think about the possibilities for planting my kitchen garden. I have a delightful little rock bordered garden that rests just beside my deck. It is the perfect place for flowers, herbs and fresh garnishes for our table. This spring I'll be going up to Moose Crossing Herbs in Waldoboro to find some hardy new perennials to add this year. Oregano is on the list. I'll be adding another type of thyme and some pineapple sage. I'll have to set in some annuals as well. Of course there will be parsley, sage, rosemary and cilantro. Last year the cilantro reseeded from 2005. I love when that happens!
We went to dinner at Cam's tonight before attending the swing dance at Bowdoin College in Brunswick. It was great to see all of the college kids learning the steps to the shim-sham, jitterbug stroll and two hand slide variations. It is always a joy to see young men willing to learn how to swing. I always try to participate in the lesson so the leads will have a follow who can do what they tell them to do.
I am so proud to be a swing dancer!
Here is a recipe for an herb rub to get you thinking about spring- I've used fresh herbs here but have included options for dried just in case you need to resort to the winter option. Let's be the early bird- and look toward a beautiful, warm, green Springtime!

Herb Rub recipe

3 Tablespoons fresh chopped thyme or 1 Tablespoon dried thyme
3 Tablespoons fresh chopped oregano or 1 Tablespoon dried oregano
1 1/2 teaspoons poultry seasoning
1 Tablespoon fresh chopped rosemary or 1 teaspoon dried rosemary
1 Tablespoon fresh chopped marjoram or 1 teaspoon dried marjoram
1 Tablespoon fresh chopped basil or 1 teaspoon dried basil
3 Tablespoons fresh chopped parsley or 1 Tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients; store in an airtight container in refrigerator for up to 3 days if fresh or up to two weeks if dried.
Rub on chicken, fish, or pork chops before grilling. It is especially nice if you mix the entire batch with 1/2 cup of olive oil and rub it on chicken breasts or two long narrow pork tenderloins. Let them sit, covered in the refrigerator for a day. Wipe most of the mixture off, discard the used herbs and grill the meat. Delicious!
Instead of using on meat: The fresh herb and olive oil mixture is also wonderful tossed with freshly cooked pasta and a handful of parmesan cheese or as a dip for crusty bread.

Corn Chowder in New England with a -20 Wind Chill

2007-03-08T21:20:00.000-05:00

Swing dance practice was fun tonight. Each time we go, different people come and join us. It's wonderful to see folks try out the basic step and feel so good when they "get it" quickly.
Everyone who comes is wonderful about sharing what they know. We all helped Jonathan and Ashley with their aerial for the DownEast Country Dance Festival/ Mainaic Swing Dance Performance. They both looked so sore by the end of the evening. Serafina and Darin had some wonderful suggestions. They both look so fantastic when they dance. I LOVE to dance but I think watching is a great way to learn little techniques that can help with my own dancing. Yes, my face hurt a little when we finished from smiling so much.
It was absolutely frigid tonight. The wind chill must have made it feel like minus 20. It remined me of being a little kid and playing outside. You know that feeling when you're bundled up so warm that your arms stick out from your sides, the only part of your body that is exposed is your face but you don't want to smile because the wind freezes your teeth and when you breathe through your nose you immediately feel the nostril hairs form into little icicles. BRRRRR!! That's how cold it was tonight. On evenings like this, my Mom was famous for making a big pot of soup. I truly enjoy corn chowder. This recipe is great multiplied or made to these specs. It's easy to adjust to your taste. Add a little cayenne if you want it to have a kick. The creamed corn gives it a velvety consistency. It's great with biscuits to dunk. Mmm.

New England Corn Chowder
This recipe is non-traditional but quick and yummy. This Chowder tastes wonderful reheated. The recipe is easily doubled for a crowd.
Serves 6-8
1” thick by 1” wide by 3” long piece of salt pork or 4 slices bacon (if you don't want to use pork bacon you can use turkey bacon, turkey kielbasa or leave out all the meat and add an extra Tablespoon or two of vegetable bouillon to your liking)
1 cup chopped onion
1 cup chicken or vegetable stock.
4 cups diced potatoes
2 cups light cream
2 cups or 2 cans evaporated milk
2 cups frozen or 1 can sweet corn
2 cans creamed corn
1/2 teaspoon salt
fresh ground black pepper to taste

Slice the salt pork (or bacon) into thin strips and finely dice. Sauté in a medium saucepan until brown and crispy. Remove with a slotted spoon and drain on a paper towel lined plate. Add onions to bacon fat and cook until translucent. Add the stock and potatoes. Simmer 20 minutes or until potatoes are fork tender. Add the cream, evaporated milk, sweet corn, creamed corn, salt and pepper. Heat until just simmering. Do Not Boil. Serve with crunchy salt pork or bacon bits and oyster crackers or biscuits. Store in the refrigerator up to four days.

Gratitude for Coffee and Chocolate and Dreams Coming True

2007-03-12T20:35:00.000-05:00

I spoke with my friend Mary Allen today of Coffee By Design fame. She and her husband run the finest coffee roastery in the world (located here in Maine)- in the most socially conscious way. I've used their coffee in everything from my morning brew to the chocolate soup coming in the soup book. Oh! I just found out that Superb Maine Soups will be out on October 15, 2007. Sounds like I had better start planning a party! Let me know if you want to come.
So, Hey, all you people out in the blogosphere...I was just thinking about change. Change has a way of rearing it's ever-morphing head so often that you don't see what's happening until one day you open your eyes again and everything looks completely different. I was just reviewing some writing from three or four years ago and realizing that - Oh My Goodness!- I'm living in a completely different world... or at least a mostly different world. All of a gradual-sudden I'm doing what I have dreamed of doing. I've written a book- it's published- I've finished a second- it's on it's way to being published... I've got several cable stations, PBS, and sponsors ready for my up and coming cooking show... The kids are growing into amazing young adults before my eyes...and I'm Dancing- Yes! Dancing! Swing Dancing! every week... This is a dream come true!
What happened to the little girl who got everything she ever asked for??? She was incredibly grateful and extraordinarily happy!! I'm able to dance when I like, cook when I like, snuggle when I like, and generally be who I want to be. Wow! When you put your mind to actually creating what you want- It Comes True.
I imagined it. I asked for it. I believed it. It's here.
My dreams are certainly evolving- as I'm sure yours are- but as they evolve they come true... every step of the way.
Gratitude. Did I ever tell you that I had a horse when I was in high school. His name was Gratitude.
I have been thankful for a really, really long time.
I am thankful for you- reading this here- I hope that you find things in your life to be thankful for as well. It feels thoroughly wonderful and comfortable to the core to be thankful for you- whoever you are. Knowing that you might make a recipe or two; cook it up for yourself or your family or friends; make them smile. I am happy to share what I know with you so you can give to them. How cool is that?!!
OK. For today's recipe, how about something chocolate. I just had some dark chocolate m&ms for my 11:00 snack. Probably not on the best eating plan ever, but it tasted good melting on my tongue. How about if I share one of my chocolate soup recipes. SSSHHHH... it's coming out in October in Superb Maine Soups. You get the first written preview.
Hope you like it.
Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
The flavors of chocolate and cinnamon join espresso in this warm, luscious soup. It is designed to be bitter sweet- add more sugar if you have a very sweet tooth.
Serves 4
1 cups espresso made with Coffee by Design's wonderful espresso blend
3 cups light cream
2x 3 to 4 inch cinnamon sticks, broken in half
2 teaspoons instant espresso powder
6 Tablespoons (packed) dark brown sugar (or more if you like it sweeter)
3/4 cup unsweetened cocoa powder
2 cups chopped dark chocolate
a sprinkle of ground nutmeg
Additional cinnamon sticks
Simmer espresso, cream and cinnamon sticks in a medium saucepan 5 minutes over medium-high heat.
Whisk in espresso powder and brown sugar and cocoa powder. Add chopped chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle into 4 heatproof bowls. Top with Brown Sugar Espresso Cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.
Brown Sugar Espresso Cream
1 Tablespoon instant espresso powder
1 cup chilled heavy cream
3 Tablespoons light brown sugar
2 teaspoons pure vanilla extract
Whisk cream in medium bowl until soft peaks form. Sprinkle in brown sugar, espresso powder and vanilla. Whisk until stiff. Cover and refrigerate whipped cream.

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.

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.

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.

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

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

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.

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.