Chocolate and Cheese…Who Knew

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

The Aspiring Locavore- Heirloom Tomatoes and Luscious Lobster

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!

Chocolate Chevre- a new twist on cheesecake

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

Sweet Summer Apple Salad

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

Warm Wilted Greens with Pears, Pecans and Goat Cheese

Tonight is a night for homework and dress rehearsal for the play. Here is a recipe from my files to keep you going until I have time to write more. This is an elegant and Very Simple salad for entertaining or dinner anytime. It's an excerpt from Fresh Maine Salads...

Warm wilted greens with pears, pecans and goat cheese
Many fancy restaurants have a version of this recipe. This one is simple and delicious. Add vegetables, as you like to give it your own special flare. Appleton Creamery has wonderful chevre- they have several flavors- all of which are scrumptious.
For the salad:
2 ripe Anjou pears
1 T lemon juice
1 c pecans
6 c baby greens
6 to 8 oz chevre
3 baby Vidalia onions
For the dressing:
2 T fresh lemon juice
2 T balsamic vinegar
4 T olive oil
1⁄2 t salt
1⁄2 t fresh ground pepper
1 t sugar or splenda
For the salad:
Wash and dry the greens. Place in a large bowl. Wash, trim and slice the baby Vidalias. Add to greens. Add pecans.
Rinse and core the pears. Coarsely chop. Toss with 1 T lemon juice. Add pears to the greens.
Crumble the chevre into 1⁄2 inch chunks toss with the vegetables.
In a small sauce pan heat the dressing ingredients. When warm pour over the salad and toss. The greens will wilt and the chevre will begin to soften. Serve immediately.

Herbs from the Kitchen Garden

This time of year it's great to pick up a pot or two of herbs from your local greenhouse or market. You can enjoy sprigs if fresh flavor in your recipes and once June first comes around they can go out into the garden. This fall you can re-pot them and enjoy them in your kitchen window. This recipe is perfect all year round. It saves you from purchasing premade herb cheeses. Make it yourself and use the herbs you love.

Kitchen Garden Herbed Cheese Spread
This creamy spread is wonderful on bagels, paninni, or on top of a warm piece of grilled steak. Herbed cheese is especially good when you purchase the herbs fresh from from your local farm stand or pick them from your own garden. 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
• 1T chopped fresh rosemary
• 8 oz plain chevre
• 1/4 c fresh minced parsley
• 1/4 c fresh minced chives
• 1/2 t garlic powder or 1 love fresh garlic very finely 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 a type of herb that you particularly love and want to add some, ie; oregano, thyme, marjoram, or sage, add some to your taste.