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September 26, 2013

Pumpkin Butter

If you like to shop the farm stands, Autumn may be one of your favorite times of year. Bins of every kind of pumpkin, squash, and gourd offer their unique personalities for our culinary and decorating pleasure.

I’ve tried cooking down sugar pumpkins for pie with satisfactory results, but actually prefer a dry squash such as buttercup for pie making. Every year I make a batch of pumpkin butter and, at the end of the day, I must say that my usual routine is to go with canned pumpkin for pumpkin butter, even after looking at all the farm stand beauties. Here is my recipe and it’s a quick and “no fail” deal….

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Pumpkin Butter
Laura Cabot, Laura Cabot Catering, Waldoboro

1  29-ounce can of pumpkin purée
11/2 cup brown sugar
3/4 cup of cider
2 teaspoons ginger
1/2 teaspoon clove
1 Tablespoon cinnamon
1/2 teaspoon fresh ground nutmeg
Juice of a half a lemon, added last

Combine all ingredients except the lemon juice in a heavy bottom pot. Bring to a simmer and, stirring often, cook for 30-40 minutes until it is thickened. Let it cool and add the lemon juice, adjusting the spices if you so desire. Keeps in the fridge near forever. While this spicy and delicious butter keeps well under refrigeration, it is not safe to can. I love it on toast. It’s the essence of Autumn all year long!

September 24, 2013

Roasted Cod with Stone Fruit Salad

A simple ingredients list makes this recipe easy to shop for and prepare. Delicious seafood dish in a few easy steps!
Roasted Cod with Stone Fruit Salad

2 pounds cod fillets, each about 3/4 to 1 inch thick, cut into 4 equal pieces
medium nectarines, pitted and cut into 1/4-inch slices
1 cup pitted, halved green olives
1/2 cup halved, thinly sliced red onion
2 Tablespoons
chopped parsley

Preheat the oven to 450°. Place cod in a baking dish; drizzle with 1 Tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast 3/4-inch-thick pieces for 5 minutes, 1-inch-thick pieces for 8 minutes.

Meanwhile, combine nectarines, olives, onion, 1 Tablespoon parsley and 1 Tablespoon olive oil in a medium bowl. Spoon fruit mixture over cod and roast 5 minutes more, or until fruit is just warmed through and fish is opaque. Sprinkle with remaining parsley.

Serves 4.

September 17, 2013

Caramel Cake

This special Caramel Cake will impress your guests and satisfy your sweet tooth! For the link to the recipe, click on the image below.

photo by Jennifer Davick

recipe by

September 12, 2013

Beef Filets with Orange Cream

This five-ingredient recipe makes an easy and impressive dinner! For the recipe for Beef Fillets with Orange Cream, click on the image below.

image and recipe courtesy of

September 4, 2013

Baked Apples with Cherries and Almonds

This recipe makes a delightful dessert! Baked Apples with Cherries and Almonds are also perfect alongside roast pork or pork tenderloin. For details and a link to the recipe, click on the image below.

image and recipe from

September 2, 2013

Arugula with Orzo and Garden Tomatoes

Here is a delicious, one-dish dinner from If you like arugula, you’ll love this recipe! For a link to the complete instructions, click on the image below.

image and recipe from