Port Clyde, December 2010.
The Rockland Lobster Trap Tree
Port Clyde, December 2010.
The Rockland Lobster Trap Tree
Happy New Year! Here is a flavorful traditional recipe to bring you luck.
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 clove garlic
1 (1 pound) loaf French bread, cut into 1-inch cubes
Peel garlic and rub the inside of Fondue pot with garlic clove. Discard clove. Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.
According to folklore, collard greens served with black eyed peas and hog jowl (or smoked hocks) on New Year’s Day promises a year of good luck and financial bounty. To ward off evil spirits, hang a fresh collard leaf over your door to ring in the New Year! Headache the day after? Try a fresh leaf on your forehead. Hey, it’s worth a try!
A large quantity of greens is commonly referred to as a “mess o’ greens” in the south. My northern garden affords me many messes of greens well past snow fall and I love them with almost any bean and side meat. In fact, collards and kale are often tastier after a hard frost.
Here we’ll stick to the lucky black eyed peas with a side of greens. The greens are said to represent folded paper money and the peas represent coins.
Here’s a tangy, delicious, and non-alcoholic way to ring in the New Year. This cranberry party punch drink will be a hit at this year’s party.
Cranberry Party Punch
1 quart cranberry juice
2 liters of ginger ale
12 ounces frozen lemonade
1 cup orange juice
7½ cups water
One of the cans of lemonade concentrate may be diluted and frozen to make an ice ring or cubes. Combine jucies and chill. Add ginger ale just before serving. Garnish with orange slices.
Yields 1½ gallons.
What a simple and tasty way to showcase Maine lobster at your next get together. This recipe for Maine Tangy Lobster would make the perfect New Year’s Eve appetizer!
chopped Maine lobster meat image courtesy of smittenkitchen.com
Maine Tangy Lobster
2 cups Maine lobster meat
1 Tablespoon lemon juice
1 teaspoon dry mustard
1/3 cup butter
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Pepper to taste
Place all ingredients except lobster in top part of double boiler. Melt over hot water; stir to blend well.
Cut lobster in small pieces; add to mixture and cook 6 minutes. Serve on toast with lemon wedges.
Every once in awhile someone comes up with a recipe that is so delicious, so much fun, so unusual, such a party-pleaser, that I kick myself and say “Why didn’t I think of that?” The recipe below is such.
Concocted by my handsome and talented bonus son Eric Anderson, it is the perfect little bite of something sweet to serve after a special dinner.
Lucky me – I’ll be making these for dessert as we welcome the new year Friday night – in shorts and flipflops on the deck of our house in the Keys. Good bye snow and sleet and hello sunshine and sand!
AMARETTO STUFFED STRAWBERRIES
Chocolate flavored whipped cream
Shaved semi-sweet chocolate
Wash and hull the berries. Using the tip of a sharp paring knife, scoop out a cavity in each berry. Pour a few ounces of Amaretto into a measuring cup. Fill each berry with Amaretto, top with a squirt of chocolate flavored whipped cream (straight from the can) and a sprinkling of grated semi-sweet chocolate. POP into your mouth all at once!
NOTE: If you have one of the specialty pans for holding Jalapeno Poppers upright for baking, they make a perfect (if rather un-elegant) serving piece for these berries.
You can use gluten-free soy sauce in this recipe, and use vegetable stock to make it vegetarian. However, do not substitute black pepper for the white pepper. The mushrooms and lily buds can be found at any Chinese market.
Michael Salmon of Camden’s Hartstone Inn shares a wonderful and delicious Maine crab recipe in the current issue of Maine Food & Lifestyle magazine. He also shares a bit about himself and his beloved Midcoast inn.
Peekytoe Crab Gazpacho, by Chef Michael Salmon. Image © 2010 Jim Bazin.
Michael shares his passion for cooking, teaching, and utilizing local ingredients to their fullest potential. Want to learn how to cook from a master? Michael offers several classes this winter, such favorites as: Mediterranean Cuisine, Maine Seafood, Holiday Artisan Chocolates, and more.
Chef Michael Salmon of Camden’s Hartstone Inn. Image © 2010 Jim Bazin.
By turning a duck during roasting, the breast cooks in its own rendered fat (and a little water), yielding a flavorful bird. Both the process and the taste bear some resemblance to confit—without days of marinating, hours of slow cooking, and extra fat required for genuine confit. This technique comes from Clark’s mother, who learned it from a Hungarian friend. (That explains the paprika!) We have simply added fresh herbs.
image: telegraph.co.uk Continue reading “Roast Duck with Paprika, Garlic, and Herbs” »
Straight from your grocer’s freezer, the dough baked around a cranberry, apricot, and almond topped brie rises to the occasion—no flour, food processor, or kneading required.
This is an easy and delicious cocoa you can make in your slow cooker. Great for holiday parties!
2 cups whipping cream
6 cups milk
1 teaspoon vanilla
1 12-ounce package white chocolate chips
Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.
Yields 10 servings.
“Start a festive dinner with this palate-awakening salad. It features a mix of light and refreshing tastes–tender greens, pears, orange juice, pomegranate seeds–that will stimulate your taste buds but won’t fill you up, a good thing when there is more delicious food to come.”—Eric Akis
Hands down, I have received more requests for this recipe than any other.
Sherry, long relegated to an ingredient, is first and foremost a wine. Good sherry shows a range of flavors from apricots and stone fruit to roasted nuts and caramel. In this case, a Vox Oloroso sherry, which is slightly off-dry, will blend beautifully with the earthy quality of the mushrooms and creaminess of the soup. Ivison and Emilio Lustau produce high quality, reasonably priced sherry.