Do a Little Salsa

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

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

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

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

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

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

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?

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

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

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

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

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

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

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

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

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

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

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

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

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.