Baked Apple French Toast

My friend Diane Crusco made this Baked Apple French Toast during our Quilter's Weekend in Marion in November 2012. It was yummy and it's another example of work that can be accomplished well ahead of breakfast.

Peel, core and slice 5 apples into rings - any type of apple will work although the recipe calls for Granny Smith. Diane used Macintosh.

Slice one large loaf of French bread into 1-1/2 inch slices. Place the bread tightly into one layer in a 9x13" pan that has been sprayed with vegetable oil spray.

Whisk together 8 eggs, 3 cups milk, 1/4 c. sugar and 1 T. of vanilla.

Cover the bread with a one half of the egg mixture.

Place apple rings on top of bread to cover.

Pour remaining egg mixture on top of the apples.

Mix 1/4 cup of sugar with 2 tsp. cinnamon. Sprinkle evenly over the apples and dot all with 2 T. of butter.

Bake for 35 min. if you bake immediately. Bake 50-60 min if refrigerated overnight in a 350 degree oven. Cool for 5-10 minutes before serving.

You may prepare this French toast in advance. Cover and refrigerate overnight and bake the next morning for 50 minutes. Don't put the cinnamon sugar on until ready to bake.

Potage Belgique

I used to make this wonderful soup often. It's from San Francisco a la Carte, one of my favorite cookbooks. I'm hoping to make it over the Christmas holiday this year. 4 T butter 5 large leeks washed and thinly sliced 1/2 lb mushrooms thinly sliced 4 cups chicken stock salt and pepper 4 med. pot, peeled and diced 1 cup light cream chopped chives for garnish. Saute leeks and mushrooms in butter 5 min. Add chicken stock, salt and pepper. Add potatoes and simmer 30 min. Blend all in blender until smooth, adding cream. Garnish with cream.

New England Baked Fish Stew

It's been awhile since we've posted - but we've been cooking constantly on our weekends in Marion.

Tonight, Gerry made a fish stew that we saw in the Boston Globe Magazine. It was baked in a dutch oven IN the oven It was yummy and I didn't have to lift a finger. I can't wait to have another bowl tonight after I get home from work at 9:00 p.m.

New England Fish Stew

(Adam Ried adapted it from Jasper White's 50 Chowders.

6 ounces bacon

3 large onions, halved and sliced

3 ribs celery, chopped

2 bay leaves

1 tablespoon minced fresh thyme

Salt and black pepper

Pinch cayenne pepper

2/3 cup dry white wine

1½ pounds Yukon Gold potatoes, peeled, halved, and sliced 3/8 inch thick

3 tablespoons butter, melted

2 pounds thick white fish fillets (such as hake, haddock, bass, or halibut), skinned

    We also have been adding 3/4 lb. scallops (cut into bite-sized pieces) and 1 lb. shrimp, deveined and

    tails removed.) Add shrimp at end. If the stew is very, very hot, the shrimp will cook in the

    broth before serving. 

1½ cups fish stock or seafood stock or more for a brothier stew.

2/3 cup heavy cream or more for a brothier stew.

4 scallions, white and light green parts, thinly sliced

With the oven rack in the lower-middle position, heat the oven to 400 degrees. In a Dutch oven over medium heat, cook the bacon until crisp, 4 to 7 minutes. Drain the bacon, then crumble it and set aside. Pour off all but 2 tablespoons of fat, adjust to medium-high heat, add the onions, celery, bay leaves, thyme, and 1 teaspoon salt, and saute until vegetables are very soft, about 10 minutes. Add the cayenne pepper and wine, bring to a simmer, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the fond and cook off the alcohol, about 2½ minutes. Set the pot aside off heat; remove half the onion mixture to a bowl and reserve.

Cover the onions in the pot with half the potatoes, drizzle with half the butter, and sprinkle with salt and black pepper. Arrange the fish over the potatoes and sprinkle more salt and black pepper. Spread the reserved onion mixture over the fish and repeat layering with the remaining potatoes and butter; lightly season with salt and black pepper. Pour the fish stock into the pot, cover, and bake until potatoes are just tender, about 40 minutes.

Uncover, sprinkle with reserved bacon, and pour cream over the top. Adjust heat to 425 and bake, uncovered, until the potatoes are very tender and the stew is beginning to brown around the edges, about 30 minutes longer. Remove from the oven, partially cover, and rest for 10 minutes. Stir just to mix, taste and adjust the seasoning, if necessary, sprinkle with the scallions, and serve.

Carrot Cake With Cream Cheese Frosting

In 1979 the Junior League of San Francisco published the wonderful San Francisco a la Carte cookbook and I received it from my good friend, Betsy, in 1980 for Christmas. My worn book has seen many splatters and has suffered many dog-eared pages over the years and one of my very favorite recipes is the Carrot Cake With Cream Cheese Frosting. I decided to make it for Gerry's birthday which was this weekend because it is that delicious and pretty impressive in three layers, frosted top and sides with chopped pecans encrusting the sides. We had 12 guests for brunch and there was very little cake left!

Line the bottom of three baking pans (8 inch rounds) with parchment or waxed paper and also spray the sides and bottom with PAM for Baking. Bake 350 degrees for about 25 minutes or until a toothpick comes out clean.

Thoroughly stir together:
2 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon

Set aside.

Beat four eggs until frothy and slowly beat in 1 cup corn oil. Add in the flour mixture and stir in 4 cups of grated raw carrots.

Pour into prepared pans and bake. Cool in pans for 1 minutes. Remove to cake racks.

When the layers have cooled, frost each layer and then the whole cake when assembled.

Cream Cheese Frosting:
Blend 8 oz cream cheese, soft
4 T butter soft
2 cups powdered sugar
1/2 tsp. lemon extract
1 tsp. vanilla extract

Store in refrigerator.

Butter-Rich Coffeecake

Here's another amazing recipe, a no-fail recipe, from my favorite book, Bundt Cakes. It's great with a vanilla glaze and it is so easy using a cake mix.

Step One:
Combine 3 tbsp. sugar and 2 tsp. cinnamon in a prep bowl.

Step Two:
Mix dry ingredients by hand: 1 package yellow cake mix, 1 package (3-3/4 oz) instant vanilla pudding.

Step Three:
Add 2/3 c. oil, 1 c water and 4 eggs, 1 tsp, imitation butter flavoring and 1 tsp. vanilla and beat all for 5 minutes at medium speed.

Step Four:
Pour one-third batter into bundt pan prepared with baking PAM. Cover with 1/2 of the cinnamon-sugar mixture. Repeat. Then top with remaining batter.

Step Five:
Bake for 40-45 minutes in 350 degree oven until done. Cool in pan 15 minutes and turn out to cool.
Top with glaze made with 1 cup confectioner's sugar, 1 T. milk plus 1/4 tsp. vanilla extract and 1/4 tsp. butter flavoring and 1 T. light corn syrup.

Oatmeal Date Cake

Here's another amazing recipe, a no-fail recipe, from my favorite book, Bundt Cakes. Years ago I used to make this recipe with Eggbeater's egg-whites and Promise margarine for a low-cholesterol version. Whichever version, they are both delicious warm with sweetened whipped cream or ice cream. Or plain and cold. It's a great alternative to gingerbread.

This recipe can be assembled in three steps just prior to mixing (step four) and baking (step five) as much as a day in advance.

Step One:
1-1/2 cups quick-cooking oatmeal
2 cups boiling water
1-2/3 cups pitted dates, quartered*
3/4 cup butter or margarine
*Or use the sugared, chopped version and eliminate 1/4 cup sugar from the recipe.

Pour the boiling water over the oatmeal, dates and margarine and set aside. Stir after a few moments to mix and let cool to lukewarm before mixing with the rest of the ingredients. Cover and refrigerate if you are waiting to mix and bake the cake but bring the mixture up to room temperature before mixing.

Step Two:
1-1/2 cup flour, 1-1/2 tsp. baking soda, 1-1/2 tsp. baking powder, 3/4 tsp. salt, 1-1/2 tsp. cinnamon.

Mix all the dry ingredients by hand and set aside.

Step Three:
Just before mixing and baking, beat 3 eggs until thick, adding 1-1/4 c. white and 1-1/4 c. brown sugars and then 2 tsp. vanilla.

Step Four:
Blend the egg mixture into the oatmeal mixture, folding in the flour mixture.

Step Five:
Pour into a prepared pan (use PAM for Baking) and bake for 55-60 minutes in 350 degree oven until done. Cool in pan 10 minutes and turn out to cool.

Chunky Apple Cake

In 1975 my mother gave me a small paperback book titled Bundt Cakes published as an Owlswood Productions Cookbook in 1973. The book is falling apart (the cover is unattached), the pages are stained with butter, sugar and spice. I've added personal notes over the years: "delicious with sweetened whipped cream" or "delicious with topping!" It is simply one of my favorite books and it has never failed me.

This weekend we were invited to a block party in our new neighborhood in Marion, MA. We were asked to bring desserts or appetizers (along with drinks and folding chairs.) I made this cake and was disappointed when the party was postponed due to drenching rains. As consolation, Gerry and I enjoyed a small piece of cake after dinner Saturday night and he'll bring the rest of it into work tomorrow. I'm sure everyone will love it. It was as good as ever.

Glaze the cake with any sweet glaze. I used about a cup of confectioner's sugar with a tablespoon of milk and black walnut extract.

Peel and chunk five cups of apples. In a large bowl coat them with 1 T. fresh lemon juice and 1/4 cup sugar. Set them aside as early as a day before (in a Ziploc bag in the frig.)

Be sure to liberally grease the bundt pan with PAM - the Baking option. Preheat the oven to 350 degrees. (Convection is fine.)

Wet: 2/3 cup cooking oil, 3 eggs and 2 cups sugar.

Dry: 3 c. flour, 3 tsp. baking soda, 1 tsp. salt, 2 tsp. cinnamon, 1 tsp. nutmeg.

In a large bowl, combine sugar, oil and eggs, mixing well. Add apple chunks with a spoon.

Mix the dry ingredients separately and add with a spoon or spatula to the sugar/oil/egg/apple mix until well mixed.

Pour into the pan and bake 55-60 minutes until a cake tester (or wooden pick) comes out clean.

Cool in pan 10 minutes and turn out.

Cool before glazing.

Yeast Raised Waffles

Lori Draper made these delicious waffles for breakfast on Saturday morning in Marion. Here's the recipe:
Marjorie Cunningham's Yeast Raised Waffles

Double Recipe:
Dissolve 1 pkg or 2-1/4 tsp. yeast in ½ cup warm water
Melt 2 sticks butter in 1 qt milk over medium heat – cool
Add 2 tsp salt and 4 tsp sugar
Add to yeast
Stir in 4 c flour and beat till smooth. Let sit overnight.
In morning add 2 or 3 eggs, ½ tsp baking powder. Beat again. Consistency should be slightly heavier than heavy cream.
Approx 2/3 cup into each waffle square

Spinach Salad

My mother made this spinach salad all the time. It's been over thirty-one years since we lost her to cancer and I've been making her spinach salad for about forty years.

Two bunches of fresh spinach
1 pound bacon, cooked and crumbled
2-4 eggs, hardcooked and grated or sliced
1/2 pound thinly sliced mushrooms

Dressing
2/3 c. oil
1/4 c. wine vinegar
2 T. Chablis 2 t. soy sauce 1 t. sugar 1 t. dry mustard 1/2 t. curry 1/2 t. salt 1/2 t. garlic salt

Poppyseed Dressing

This week we are in our second home in Marion, MA on Wildflower Lane. I seem to have misplaced my favorite recipe for Poppyseed Dressing - one I have had for years and given to me by Karan Slates, my best childhood friend. Luckily, I caught her at home last night and she sent it to me this morning. It's now safely tucked up on this blog where I won't lose it again!

½ cup sugar
1 teaspoon dry mustard
1 teaspoon salt
½ cup olive oil
½ cup vegetable oil
1/3 cup vinegar
¼ cup grated red onion
1 ½ teaspoon poppy seeds

Beat together (with a beater or whisk) sugar, mustard, salt, oils & vinegar. Add onion & poppy seeds. Refrigerate in a tightly closed container.

Serve with crisp greens, slivered almonds, mandarin oranges, sliced scallions and chopped strawberries.

Ciaralicious Sparkler

When Ciara asked Gerry to create a signature cocktail for the wedding in Cancun (of Ciara Rabbitt and Patrick Sanders at Zama Beach Lounge on Isla Mujeres, Quintana Roo, Mexico) Gerry was absolutely thrilled. He found a recipe online for a Blood Orange Spritzer which was quickly modified to be an orange juice drink instead (lacking blood oranges on Isla Mujeres.)
Note that this drink was named the Ciaralicious Sparkler after we found out at the wedding that some of Ciara's lovely friends call her Ciaralicious. Ciaralicious she certainly is!
One part simple syrup made from sugar, rosemary and bay leaf *see below
One part Gin
One part fresh-squeezed orange juice (blood orange juice preferred)
One part tonic water
Shake and serve over ice.


*Simple Syrup:
2 cups water
1 cup sugar
4 tablespoons (~2 sprigs-worth) fresh rosemary leaves
1 bay leaf
Combine the water, sugar, rosemary, and bay in a small saucepan over medium heat. Bring to a simmer for 3-5 minutes, or long enough for the sugar to dissolve, stirring occasionally. Remove from the heat and let infuse for 10 minutes. Strain into a jar to cool completely. Keep in your refrigerator for refreshing drinks all summer (week?, day?, hour?) long.

Two Peas And Their Pod

My hero, Nancy Pearl, posted this link on Facebook. She suggested that her fantasy life would contain culinary adventures. That's funny because my fantasy life contains a lot more reading adventure. A category in which Nancy is Queen Bee. Every time I attend one of Nancy's workshops or luncheons, I wonder how she finds the time to read as much as she does and travel to talk about it.She'd love to be cooking, entertaining and cleaning up? Go figure. Anyway, this is a recipe for Sea Salt Honey Almond Butter and that is right up my alley. It's from the TwoPeasAndTheirPod blog. They actually borrowed it from the TastyKitchenBlog Maria and Josh also have a recipe for Sea Salt Pretzels which I must try.

Showery Spring Night - Baked Beans

Gerry found this recipe on a hospital chat today and decided to make it for dinner to (1) please his bean-loving wife and (2) make something new for dinner on this chilly spring night. I, the bean-lover, adored the dish. Colin, not so much, but that's okay. He had bread and enough beans to fill him up! This might not be a gourmet meal but it hit the spot tonight.

Bob Bell's Baked Beans
1 16 oz. can of butter beans, drained and rinsed
1 16 oz. kidney beans, drained and rinsed
1 16 oz. Northern beans, drained and rinsed
1 can Pork and Beans
1/2 large onion, chopped and browned
1 c. ketchup
1 T. spicy brown mustard
1 T. apple cider vinegar
1 c. dark brown sugar
1/2 lb. ground beef, browned
1/2 lb. bacon, cooked until crisp, and sliced
2 hot Italian sausages, sliced and cooked

Mix the ketchup, mustard, vinegar and brown sugar.

Add all together. Place in a shallow baking dish and bake at 325 degrees for 45 minutes.

Gerry's Honey Lime Prospect Cocktail

One part honey One part simple syrup made from sugar, rosemary and bay leaf One part Gin One part fresh lime juice Shake and serve over ice. Yummy stress reducer.

Easter Buffet April 8, 2012

Provincal White Bean Dip

Cucumber Shavings with Cilantro and Spring Onions on Butter Lettuce

Spinach Salad with Egg, Mushrooms and Bacon

Fresh Fruit Salad with Honey Vanilla Yogurt

New Potato and Fresh Pea Salad

Creamy Spring Onion Soup

Ham, Avocado and Shallot Quiche

Queen of the Quiche

I've been making quiche for years now and have been known to make about up to dozen  - for Beth's high school graduation party in 2000. It's become a standby for brunches and I've probably made several hundred - well, perhaps five hundred, in the past three decades.

Whether you make your own crust or use pre-made crusts (either works, believe me), make sure that you pre-bake them for about 12 minutes in a 400 degree oven.  I use ceramic pie beads and I have about four sets so that I can load the crusts up with beads to keep them from puffing up and breaking. I wash the beads occasionally and store them in a quart-size glass jar between uses.  One thing you'll want to do is make sure that all the beads are removed from the crust.  No guest wants to break a tooth.  You can use dried beans (pinto, kidney) but I've found that bits of the crust stay on the beans. And I always toss the beans out after I've used them which seems like a waste.  (In a pinch, when I'm away on vacation without my quiche equipment I use the beans.)

I use deep dish fluted metal quiche pans with removable bottoms.  The bottom disks are impossible to buy separately, so make sure that you don't leave them behind in someone else's refrigerator with the leftover quiche.

Spray some PAM or layer some shortening between the bottom rim of the pan and the removable bottom and sprinkle that PAM with a bit of flour.  It puts a coating that adheres the bottom to the pan and avoids any of the custard spilling out into the oven. Any cracks in the crust will cause the custard to leak through.  Another option is to cut some waxed paper or parchment paper just a tiny bit larger than the bottom of the fluted pan.  Sometimes I cut a bunch of them to have on hand.  Place the waxed paper or parchment paper on top of the removable bottom and under the crust. You can remove the bottom of the pan and the parchment before putting the quiche on a serving platter.  Find out the options you like and use them.

Roll the crust a bit thinner than the pre-made thickness.  Ideally, it will rise at least 1-1/2 inches above the bottom of the pan.  That's the best part about making your own crust.  Make a recipe with a yield of four crusts for three quiches and you have a nice high crust.

Cool the crust - make it the night before if you'd like.  You can also freeze them baked and wrapped. Whatever works.

Recipe combinations are endless.  I make mushroom, potato, sausage, vegetable, bacon, artichoke, avocado, leek ... you name it, I add flavors together and throw them in the quiche.  For cheese, I've made 8-cheese quiche adding cheddar, Havarti, Brie, Feta, goat, Swiss, Asiago, Parmesan, Romano, Monterey-Jack. Swiss or Emmenthaler or Gruyere work really well with potatoes. Cheddars and Jack work well with sausage and bacon. Goat and Feta work really well with mushrooms and vegetables. Add fresh rosemary to the potatoes, fresh basil to the sausage. Make sure you use lots of freshly ground pepper and sea salt.  Sliver long slices of cut scallions or shallots.  No combination is terrible (although some of my seafood quiches haven't turned out delicious.)

So, for this past Easter I made ham, shallots, avocado and scallion quiche with Emmenthaler and Gruyere cheese.  I sauteed the shallots, diced the ham and avocado and sprinkled on the scallions.  (I always use garlic but not with shallots which have a garlicky taste to begin with.)

Sprinkle the ingredients on top of the quiche crust and toss in about one and a half cups to two cups of cheese, mixing with the meat and vegetables.

For the custard I mix five eggs and 1-1/4 cups of half and half.  I whisk in 1/4 cup of Wondra flour and salt and pepper.  The ratio of eggs is 1 large egg to  1/4 cup half and half. (We had two dozen fresh eggs this Easter which was a treat!)  Pour the custard over the ingredients in the quiche pan. Sprinkle grated Asiago and Parmesan or just Parmesan on top.  Place some scallions, diced or cut lengthwise on top.  Grind some more pepper and salt on top and put in the hot oven immediately.

Bake for about 30 minutes at 350 degrees.  Convection bake works a bit quicker sometimes.  If you are making multiple quiche it might take longer.

Check by making a small slice on the top of the quiche with a sharp knife - if it comes out clean, it is done.  Let it sit for at least 15 minutes before serving.  Poke your hand under the quiche bottom rising the removable bottom and the quiche from the fluted pan. (Remove bottom and parchment if you'd like.)  Place on a platter and serve!

Get creative and think about combinations of food you eat everyday. Cook your ingredients first (except for avocado and herbs.)  Potato chunks with rosemary and shallots and leeks; chicken and mushrooms with tarragon; cilantro and fresh avocado and onion; sausage and multi-colored peppers and basil.  Or just plain cheese and herbs.

Creamy Spring Onion Soup

2 tablespoon(s) extra-virgin olive oil
4 bunch(es) scallions--white and tender green parts cut into 1-inch lengths, green tops thinly sliced
4 leeks, white and tender green parts only thinly sliced
1 fennel bulb, thinly sliced
1 onion, thinly sliced
Salt and freshly ground white pepper
2 cup(s) dry white wine
3 cup(s) water
2 cup(s) heavy cream
3/4 cup(s) buttermilk
2 ounce(s) fresh goat cheese, 1/4 cup softened
In a large pot, heat the oil. Add the white and tender green parts of the scallions, along with the leeks, fennel and onion; season with salt and white pepper. Cook over low heat, stirring, until the vegetables begin to soften, 15 minutes.
Add the wine and boil over high heat until reduced to a few tablespoons, 12 minutes.
Add the water and cream and bring to a simmer.
Cook until the vegetables are very tender and pale green, 15 minutes.
Add the scallion green tops and cook just until softened, 2 minutes.
Working in batches, puree the soup in a blender and return it to the pot. Season with salt and white pepper.
In a medium bowl, whisk the buttermilk with the goat cheese. Ladle the soup into shallow bowls, drizzle with the creamed goat cheese and serve.

Fresh Fruit Salad with Honey Vanilla Yogurt

2 cups homemade plain yogurt 2 tablespoons Literary Bees honey 1/2 teaspoon pure vanilla extract 1/2 tsp. ground vanilla beans 1/2 orange, juice of 1 banana , sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberry 1 pint fresh strawberries , hulled and cut in half 1 bunch green seedless grape , halved Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

New Potato and Pea Salad

Dressing 1/4 cup dry white wine 2 tablespoons canola, or extra-virgin olive oil 3 tablespoons coarse-grained mustard 1/2 cup finely chopped shallots 1/4 cup chopped fresh dill 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 2 pounds small red-skinned potatoes, scrubbed and quartered or cut into bite-size pieces Salt & freshly ground pepper, to taste 2 cups fresh or frozen peas, (see Note) 2 tablespoons lemon juice To make dressing: Whisk wine, oil and mustard in a small bowl until smooth. Stir in shallots and dill and season with salt and pepper. To make salad: Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat to medium-low and cook, partly covered, until potatoes are almost tender, 8 to 10 minutes. Add peas and cook until heated through, 1 to 3 minutes. Drain and transfer to a large bowl. Add lemon juice and toss to coat. Toss potato mixture with dressing. Adjust seasoning with salt and pepper. Serve within 1 hour.

Spring Fiddleheads

Colin loves fiddleheads and we usually cook them one-too many times each spring. (Think four times a week for four weeks.) Buy a pound of fiddleheads at the market - make sure they look green and fresh. Break off the thick ends so that just the spiral remains. Blanche them in boiling water about one minute and then spoon the fiddleheads (draining as you go) into ice water. They should be richly green. Remove from ice onto a paper towel to dry. Save until ready to cook. Throw the fiddleheads into in a large hot pan of butter and olive oil, salt and pepper. Brown them until crisp on one side and then toss them over and brown on the other. Throw in a handful of thinly sliced prosciutto and cook just until the fiddleheads and prosciutto are crisp. Serve immediately with the rest of the meal. Yummy! Or ... make Fiddlehead Soup!

Norfolk Fields of Gold

Jill and Alyssa texted tonight the tell us that they are at a pub that serves a Fields of Gold cocktail. Not to be outdone ... my honey decided to try one for me. 1 T. honey, 1/3 oz lemon juice, 3/4 oz Grand Marnier, 1-1/2 oz Bourbon.  Blend, shake with ice and strain into a Martini glass. Love you, girls!

Welcome Home on St. Patrick's Day

I happened to choose to spend half of St. Patrick's Day in an Amtrak train car, snoozing, reading and wishing I were home much faster! (I've been away for five days at the Public Library Association conference in Philadelphia.) Gerry 'cooked' up a special drink to welcome me home. It's called 'The Last Word' and you can read about the history many places on the Web. I spent several moments thinking about why Gerry chose this drink. Let's just leave it at that. The Last Word. (Those who know me? You get it.)

It's a great St. Patrick's Day drink (green, after all) and a wonderful 'welcome home' drink. That's my guy, that Gerry! And, yes, there were red roses, too. Here's the official Last Word: 1/2 ounce gin 1/2 ounce lime juice 1/2 ounce green Chartreuse 1/2 ounce maraschino liqueur Shake with ice and strain into a cocktail glass. Source: recipe from "The Essential Bartender's Guide" by Robert Hess.

Winter Weekend in Maine

Our grandson, Colin, would be spending his winter school vacation in Southern California with his father, stepmother and baby brother, Pierce.  This seemed like a great opportunity for a romantic weekend with Gerry and so I planned a special Christmas gift to both of us for a weekend in Freeport, Maine, February 18-21. Freeport is within a 2-1/2 hour drive from our house and the shopping is fun at LLBean. I chose the Brewster House B&B because their rooms looked cozy and the breakfasts looked delicious.  And it was within walking distance to the downtown.

We had a wonderful time and would certainly go back. So why I am writing this on our Dinner with the Canellis blog? Because we had some terrific food and visited some wonderful places and I wanted to remember it all again.

Daughter, Beth and her husband, Rob, recommended the Azure Cafe in Freeport and it did not disappoint. It was a short walk from our B&B and the weather was fine all weekend - a bit brisk at times and some snow on the lawns. I had the Maine Seafood Cakes - tender crab, salmon and shrimp cakes with spicy carrot and parsnip ribbons topped with coriander cream and the Filet Tartufo, a grilled filet topped with Applewood-smoked Maine sea salt and local Crimini and oyster mushrooms with black truffles, Gorgonzola, crispy fried shallots and roast garlic smashed potatoes. Gerry had the Antipasto d'Azzuro - Provolone, Genoa, Sopressata, Proscuitto, fresh Mozzarella, vine-ripened tomatoes, fresh basil, roasted local tomatoes and Italian olives served with a black truffle mustard.  It was all absolutely delightful. He also enjoyed fresh Maine seafood risotto with haddock, shrimp, calamari and Maine lobster in a creamy risotto with fresh local tomatoes and fresh basil.  Gerry chose a wine from Piedmont, Italy, the 2007 Colle dei Venti Barbaresco.  It was an absolutely wonderful meal and we remembered to save our cork for our collection.

Our first breakfast at the Brewster House was as amazing as the last - three mornings of juice, French press coffee, a fruit course, and egg dish and a sweet breakfast entree.  Blueberry and Cheese Stuffed French Toast, Sauteed Vegetable Fritatta, White Chocolate Cherry Scones, Bananas Foster Croissant French Toast, Baked Eggs.  Everything was absolutely delicious and served with lots of hospitality, conversation, and in this case, sunshine at our table for two by the window.  We really could have gone the entire day without eating again. Well, except for a stop at the sweet plate in the front hall. On the way up to bed each night at the Brewster House we always stopped by the domed cake plate for a cookie or bar of some kind.  On the last day I learned that Ruth makes all of the baked goods that I at first suspected came from a bakery - they were that good.  Oatmeal cookies, gluten-free meringues.  All yummy.

After shopping on Sunday morning and afternoon we were simply exhausted.  We rested our legs at Petrillo's, on Depot Street, a small place next to the rail tracks in what looks like it might have been a train depot.  We shared one of the best small antipasto plates ever and enjoyed some brew.  I quickly learned that I really like Allagash White Ale from nearby Portland. We rested our legs some more at the Nordica Theater and took in a late afternoon movie before heading off to Canelli's Italian Restaurant in Yarmouth.

Why Canelli's, you ask?  Well, Ken and Ellie ("Canelli") had a restaurant in Medfield, MA for many years. When a Groupon offer came in my email box I didn't know this, of course.  I just figured it would be a fun dinner for Gerry who immediately recognized Ken from his many work lunches at Canelli's. We shared a wonderful plate of steamed mussels in a Marinara sauce and a bottle of Chianti. I had the Scallops Angelina - dry sea scallops sauteed with fresh mushrooms and spinach in a light cream sauce, served over homemade fettucine and it was delicious. Gerry had broiled dry scallops with butter, white wine, a light crumb topping served with potatoes and a vegetable. 

Monday we met our friend and financial advisor, Jay Flower, at the Old Port Sea Grill on Commercial Street for lunch in Portland and had light lunches of salads and a lobster roll so that we could have some kind of appetite for Duckfat fries later in the afternoon. And so it was, with 2000 calories later (what would Duckfat Hand Cut Belgian fries be like without another Allagash White and some Horseradish Mayo on the side?) tucked under our belts, we took in another movie at the Nicklelodeon Theater on Temple Street and some more shopping filled out the afternoon. We ended our day sharing some scallops wrapped in bacon and a cocktail at the Jameson Tavern just blocks from our bed and breakfast in Freeport and ordered a hamburger and fries to share and take away while we watched television in the comfort of our cozy room  with gas fireplace - armed with our small bottle of scotch and Grand Marnier. Of course, we stopped at the cookie plate near the front hall. 

We sadly packed up and left Scott and Ruth's lovely inn on Tuesday morning.  We detoured to Kennebunk Beach where Gerry found two heart-shaped stones within minutes.  I found the third before racing back to the car in the 35 degree sunshine.  (See photo above.) Another detour to the Stonewall Kitchen and Cafe in York (just some small tasting bites around the shop) before landing in Portsmouth, NH and some more  shopping at Attrezzi and  LeRoux Kitchen. Lunch at The Library Restaurant on State Street was a perfect ending to a perfect trip with outstanding ambience and service.

Appreciation: Whoopie Pies

Our Volunteer's Appreciation Tea is on February 10, 2012 and eighteen library staff and trustees are making sweet treats to share with all of our invited volunteers. The only rule is that the recipe must be from a book that is in the Minuteman Library Network's collection (or adapted from one.)

My daughter, Beth, is a wicked-authentic Whoopie Pie lover.  In other words, Whoopies must be chocolate and must have a marshmallow filling as far as Beth is concerned.  I love her traditional nature!

True to form, I'm going rogue instead. Here are four recipes I am trying from one of the library's cookbooks, Whoopie Pies: Thirty Recipes for Treats for Every Occasion.

Click on the links below or the recipe listing to the right.
Snickerdoodle Whoopie Pies
Oatmeal and  Raisin Whoopie Pies
Gingerbread Whoopie Pies
Banana Maple Cream Whoopie Pies

Update:  So, okay, Beth.  There might be a reason to stick with the traditional here! Gerry's favorite was the Oatmeal and Raisin Whoopie Pies.  The pie was a bit cookie-like and it was almost like an ice-cream filled oatmeal cookie with a nice touch of orange peel. These pies also looked the best.  The Gingerbread were not gingery enough (although there was candied ginger in the filling) and they were very dry. The Snickerdoodle were soft and closest to traditional whoopie-pie consistency but the filling was sweet and the overall taste too much.  The Banana Maple Cream were a bit dry and the cream filling made me nervous due to its consistency. The crushed pecan edging was very nice, though.

Overall?  I won't go to this much trouble again! But we had 19 plates of treats for our volunteers who absolutely loved our efforts. Grapefruit macarons, carrot cake, Queen Anne's cake, bars, cookies and Challah with honey.

Gingerbread Whoopie Pies

1-1/2 c. flour
1-1/2 tsp. baking soda
2 tsp. ground ginger
5 T butter, softened
generous 1/3 c. vegetable shortening
scant 1/2 c. dark brown sugar
2 T molasses
1 large egg, beaten
generous 1/3 c. milk

Ginger Cream Filling: Place 1 cup full-fat cream cheese, 1 c. confectionary sugar, 4 T heavy cream in a bowl and beat with an electric mixer and beat until smooth.  Stir in 2 pieces of finely chopped preserved ginger.

Sift together the flour, baking soda, ginger and salt.  Place the butter, vegetable shortening and sugar in a large bowl and beat with an electric mixer until pale and fluffy.  Beat in the molasses and egg followed by half of the flour mixture and then the milk. Follow with the rest of the flour mixture and mix until fully incorporated.

Make 20 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 11-13 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool.  Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.

Oatmeal and Raisin Whoopie Pies

Generous 1-3/4 c. flour
2 tsp. baking powder
large pinch of salt
1 tsp. apple pie spice
1/2 c. butter, softened
3/4 c. light brown sugar
1 large egg, beaten
2/3 c. milk
1 cup rolled oats
1/3 c. raisins

Orange Buttercream Filling:  Beat 1/2 c. unsalted butter, softened and the juice and finely grated rind from 1 orange with an electric mixer for 2-3 minutes until pale and creamy.  Gradually beat in 1-3/4 cups confectionary sugar and continue for 2-3 minutes until the cream is light and fluffy.

Sift together flour, baking powder, salt and apple pie spice.  Beat the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy.  Beat in the egg and follow by 1/2 the flour mixture and then the milk.  Add the rest of the flour mixture and mix until thoroughly incorporated.  Stir in the rolled oats and raisins.

Make 24 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 10-12 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool.  Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.

Banana Maple Cream Whoopie Pies

Generous 1-3/4 c. flour
1 tsp. baking soda
large pinch of salt
1/2 c. butter, softened
3/4 c. light brown sugar
1 large egg, beaten
generous 1/3 c. buttermilk
1 large banana, peeled and mashed
3/4 c. finely chopped pecans

Maple Cream Filling:  Place 1-1/4 c. heavy cream and 3 T maple syrup in a bowl and whip together until holding firm peaks.

Sift together the flour, baking soda and salt.  Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy.   Beat in the egg followed by half of the flour mixture and then the buttermilk.  Stir in the rest of the flour and mix until thoroughly incorporated.  Stir in the mashed banana.

Make 24 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 10-12 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool.  Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.

Roll the edges of each whoopie pie in the nuts.

Snickerdoodle Whoopie Pies

Generous 1-3/4 c. flour
1 tsp baking soda
large pinch of salt
2 tsp ground cinnamon
1/2 cup butter, softened
3/4 cup plus 2 T sugar
1 large egg, beaten
1 tsp vanilla extract
2/3 c. buttermilk

Coffee filling:  Beat 1/2 c. unsalted butter, softened, scant 1/2 c. cream cheese, 1 T strong cold black coffee together until well-blended. Gradually beat in 2-1/2 c. confectioner's sugar.

Sift together the flour, baking soda, salt and 1 tsp. cinnamon.  Place the butter and 3/4 c. sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and vanilla followed by half of the flour mixture and then the buttermilk. Stir in the rest of the flour mixture and mix until thoroughly incorporated.

Make 30 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Mix the rest of the cinnamon with 2 T sugar and sprinkle over the batter.  Bake in a preheated (350 degree) oven 10-12 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool.  Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.

Fiesta Sweet Potato Soup

When my friend, Annetta Milhon of Grandview, Nebraska posted this soup recipe on her Facebook Super Bowl Sunday morning, I needly only to read that it included sweet potatoes, black beans and cilantro and knew I needed to make this soup.  I served it with salsa verde (fresh in the produce section), chopped cilantro and blue corn chips.  It's adapted from the recipe that Annetta posted (Country Woman Magazine - December2011/January 2012.)

(1) 14 ounce package of Al Fresca Chipotle Chorizo chicken sausage, sliced in half and then 1/2 inch chunks

2 medium sweet potatoes, peeled and cubed

1 large onion, chopped

1 yellow pepper, diced

1 T olive oil

2 tsp. fresh ground cumin (the fresher the spice the better)

2 cans of chicken broth

(1) 10 oz. can Rotel Diced Tomatoes with Lime Juice and Cilantro

(1) 14 oz. can Del Monte Petite Cut Tomatoes - Zesty Jalapeno 

(2) cans black beans, rinsed and drained

2 T. chopped fresh cilantro for each bowl

Add sausage to olive oil in soup pot and then potatoes, onion, pepper.  Cook until onion is translucent. Add cumin and stir.

Add chicken broth and tomatoes and cook 10 min. until potatoes are tender.  Add beans.

Serve with garnishes (sour cream, sliced scallions and avocado can be used in addition to salva, chips and cilantro.)

Black Bean, Corn and Feta Salsa

Our staff had a terrific potluck lunch on Friday, January 20th and April Cushing made this yummy salsa.  Terrific with whole wheat Tostitos.

Black Bean, Corn, and Feta Salsa

 

Stir together in bowl:

1 can black beans (rinsed and drained)

1 can white shoepeg corn (drained)

1 small container feta cheese (crumbled)

1 bunch scallions (chopped)

 

Dressing:  (this makes about twice as much as you'll need, so you can either halve these amounts or use the leftover dressing for a salad.)

1/4 cup extra-virgin olive oil

1/4 cup apple cider vinegar

2-3 tbl granulated sugar (to taste)

2 cloves garlic (minced)

1/2 tsp salt

1/2 tsp black pepper

 

Chill for at least 2 hours before serving, then stir.  Serve with Scoops Tostitos (or whatever you prefer).

Enjoy!

Not Your Average Maple Vinaigrette

One of my favorite restaurants is Not Your Average Joe's in Needham Center.  I used to belong to a book group that we named Not Your Average Book Group and we met there for lunch one Saturday a month. We had some trouble getting a table once a few of us were in the restaurant and ready to start our discussion and Joe personally helped us out (spoke to his management) and gave us a $25 gift card.  Yay for corporate responsibility!

In any event, I met some friends there the other night and had a wonderful spinach salad with Maple Vinaigrette dressing.  It was so yummy that I asked for the recipe ... and the hostess gave it to me immediately.  What great customer service!  I converted the recipe with a little help from Excel. The original yield was 2.75 gallons of Lemon Herb Vinaigrette (and a portion of that)  to make 1.5 gallons of Maple Vinaigrette. Here is my result for both recipes in reasonable amounts to make 1-1/2 cup of Not Your Average Joe's Lemon-Herb Vinaigrette:

1/8 cup lemon juice
5/8 cup red wine vinegar
1T diced red onions
1T chopped garlic
1T pure clover honey
1-1/2 tsp Worcestershire sauce
1/8 cup smooth dijon mustard
1T curly parsley chopped
3/4 tsp fresh thyme chopped
1-1/2 tsp kosher salt
3/4 tsp coarse ground black pepper
1/4 cup extra-virgin olive oil
1-1/8 cup 10% blend oil (10% is 10% canola oil and 90% extra-virgin olive oil)

Next, combine these ingredients to make the Not Your Average Joe's Maple Vinaigrette:

1-1/2 cups Lemon-Herb Vinaigrette
1-1/2 cups maple syrup
1/4 cup sherry wine vinegar
1/4 tsp. ground cayenne pepper
7/8 Tbsp. kosher salt
3/4 tsp. dijon mustard