A Place For Everything And Everything In Its Place
An unforgettable formal dining experience begins with what’s on top of the linen. Even before the aroma of the soup course reaches the table there’s really something remarkably elegant to a table that has been impeccably set. And it’s easier than it looks with the exception, perhaps, of ironing the large linen tablecloth. Continue reading →
Preakness Stakes Crab Cakes
A Preakness Party must, this simple recipe was acquired from a distinctively horsy establishment! Here in Maine, our top sources for fresh crabmeat include the Fishermen’s Net and Harbor Fish, both in Portland.
- 2 lbs Crabmeat (jumbo lump)
- 1 Egg
- 1 T Dijon mustard
- 2 oz. Fresh breadcrumbs
- Salt/Pepper
- ½ t Worcestershire sauce
Preparation: Remove any shell from the crabmeat and place in a bowl. Add breadcrumbs and mix thoroughly w/hands. In a separate bowl, mix the egg, mustard, and Worcestershire sauce, then add to crab and bread crumb mixture. (If mixture is too moist, add more breadcrumbs; if too dry, add extra egg yolk.) Add salt and pepper to taste. Form into round cakes and place in refrigerator until ready to use (the mixture should make approximately eight (8) 4-oz. Cakes).
Cooking: Lightly flour both sides of the crab cakes and place in a hot, oiled sauté pan. Cook over high heat until browned on one side, approximately 5-6 minutes. Turn the cakes over and place them in a preheated 400-degree oven until cooked thoroughly, approximately 7-9 minutes. Remove from oven, place the cakes on a plate, and top with lightly browned lemon butter. Serve immediately.
Maple Glazed Roasted Root Vegetables
A perfect vegetable course for a winter’s day. Peel and cube (1 inch) carrots, turnip, parsnip, acorn squash, butternut squash, and/or delicata squash (unpeeled). Toss with 2 Tsp of extra-virgin olive oil, salt, and pepper. Then add 1/4 cup of Maine maple syrup. Toss to coat. Spread on large baking sheet. Roast in a 425°F oven for 10 minutes or until fork tender.
Salmon Rub
Sprinkle fresh salmon fillets liberally with pepper and kosher salt. Then rub generously with molasses and let sit for 4 to 24 hours. Grill 90 seconds on one side, turn and grill 90 seconds, then finish in a 325°F oven until translucent (about a minute or two). Times vary depending on thickness, but the taste is invariably delicious! Enjoy.
Grandmother Churchill’s Stewed Rhubarb
- 5 cups rhubarb stalks cut into 1 in. pieces
- 1.5 cups sugar
- .5 teaspon cinnamon or nutmeg if desired
Put rhubarb into a pot, and fill with water, just to top of rhubarb. Bring to boil, simmer until rhubarb starts to separate, (about 20 minutes). Add sugar. (Sometimes I add cinnamon or nutmeg.) Stir to mix. Cool. Serve generous portion – with a crisp ginger snap or a scoop of vanilla ice cream or both!
Two Blueberry Pie
This recipe, one of the simplest and best tasting we’ve found, uses both cooked and uncooked blueberries which lets the pure taste and sweetness of the berries to shine through
First 4 ingredients – boil for 4-5 minutes, stirring often:
- 1 cup water
- 1 cup sugar
- 2 Tbsp corn starch (rounded)
- 1 cup blueberries
To this mixture, add:
- 3 cups blueberries
- 1 Tbsp lemon juice
- dash nutmeg
When cool, pour into baked piecrust. Chill in refrigerator 3 hours or more. Top with whipped cream or ice cream or serve plain.