When I know I have a lot of baking to do the next day, I prepare this dish the night before. It is so easy to pop in the oven early in the morning and smells great while baking. A guest said this was “the best egg dish I ever ate.”
Baked Raspberry French Toast
Diana Santospago, The Inn at Isle au Haut Cookbook
12 slices of bread (or enough leftover slices and pieces to measure 10 cups, cubed)
8 ounces cream cheese, cubed
1 cup fresh or frozen raspberries
2 cups half and half
1/2 cup pure Maine maple syrup
1 teaspoon cinnamon
Heat oven to 350°.
Generously butter a 9 X 13 inch baking dish. Place the cubed bread in the pan. Put the cream cheese on top of the bread. Scatter the raspberries on top of the bread and cream cheese. Beat the eggs with the half-and-half and add the maple syrup and cinnamon. Pour over all. Cover with foil and refrigerate overnight.
Bake the French toast covered for 30 minutes, then remove the foil and bake an additional 20-30 minutes or until golden and puffed. Serve with a dollop of sweetened whipped cream and warm maple syrup or honey.
Cookbook author and MF&L columnist Martha Greenlaw has a recipe for the BEST Maine Shrimp Bisque. We were treated to a few bowls of this delicious bisque on our first visit with the Greenlaws on Isle au Haut in 2006. This meal is easy and inexpensive to make. Maine Shrimp are being harvested now, so this is the time to make this at home! Click on the shrimp image or the link above to get this fabulous recipe. Thanks, Martha!
Maine Shrimp image © Jim Bazin
Try this bread cut into thick slices, topped with tomatoes and smoked cheese. Run under the broiler and serve with a favorite homemade soup. Yum…
image: veganbaking.net Continue reading “Herbed Whole Wheat Peasant Bread” »
Maine author and Portland Press Herald columnist, Brooke Dojny, has a very complimentary review in today’s Press Herald about The Maine Summers Cookbook by Linda and Martha Greenlaw. Brooke’s article includes two recipes from the cookbook, one each from Linda (Pulled Barbecued Chicken with Vidalia Onions) and Martha (Brenda’s Famous Crab Dip). Brooke also compliments the photography (done by MF&L publisher and creative director, Jim Bazin) mentioning that it adds the scenic dimension of Isle au Haut to the cookbook. You can read Brooke’s article and get these recipes at the Press Herald’s site here.
Travel the world over, and you’ll be hard-pressed to find a spot as serene, as beautiful, and as delicious as Maine. But don’t take our word for it. Ask Andrew Zimmern, star of the Travel Channel’s Bizarre Foods with Andrew Zimmern.
In the new issue of Maine Food & Lifestyle, Andrew has many positive things to say about his adopted home state, including a touching tribute to his dad, who resides in Portland, and the highest praise for many of our favorite local chefs and restaurants. He shares his long history with Maine, his favorite haunts, and some outstanding Maine recipes, like one for Sweet and Sour Bangkok Style Lobster with Red Chiles.
Andrew and Bob Zimmern (Andrew’s father) enjoying some Maine Chowdah.
Whether dining out at restaurants like Hugo’s, Fore Street, or Back Bay Grill with his dad or hauling lobsters with the Greenlaw Family on Isle au Haut, Andrew thinks Maine is where the flavor’s at.
Captain Linda Greenlaw and Andrew Zimmern hauling traps on Isle au Haut.
Don’t miss this in-depth article with great images. Subscribe today to Maine’s original and only true food magazine!
We’re excited to report that the new issue of Maine Food & Lifestyle magazine prints this week! Issue 13 will be available soon! On the cover, we tease you with our lobster dinners at Cod End in Tenants Harbor.
As always, we offer recipes galore from several Maine destinations. Engaging feature articles complete with gorgeous photography await your every turn of the page.
In this issue: Travel Channel Andrew Zimmern’s Maine Connection, including his favorite Maine restaurants and recipes; Old Vines Wine Bar in Kennebunk, and The Stolen Menu Café and The Union Grill/Bluff Pub in York; Amalfi On the Water and Rustica Cucina Italiana, both well-established Rockland restaurants; two new eateries: Scott Yakovenko’s Slipway in Thomaston and Lynn Archer’s Archer’s on the Pier in Rockland, and much, much more!
Certified Master Gardener Maryann Blaisdell shares her love of gardening in her debut column. Editorial Assistant Chelsea Sonksen offers a tribute to Rock City Coffee and explores the Magic of a Full Moon Supper at Saltwater Farm.
Come sample some more of the good life in Maine. Subscribe or give the gift of good taste to those you love!
This prizewinning recipe from Lisa Wood of Sisters Restaurant at Eggemoggin Landing, Little Deer Isle, is one you’ll want to make at home.
Maine Lobsters image © 2010 Jim Bazin Continue reading “Maine Lobster & Goat Cheese Stuffed Shells” »
This tomato recipe is a delicious nod to summer. Makes a great side dish!
Continue reading “Brown Sugar Fried Tomatoes” »
Nasturtiums grow everywhere on the island. One year I put nasturtium seeds in the planter boxes under the windows of our house on Greenhead and by August they had become so big they pulled the boxes off their brackets. The flowers are pretty and the whole plant is edible. They add a peppery flavor and great color to this dish. Pasta made with brown rice instead of durum wheat is lighter and goes better with the richness of the seafood.
image: recipetips.com Continue reading “Lobster with Chervil, Nasturtium, and Sherry Cream” »
I love to serve these with my Fresh Pea and Roasted Tomato soups. They are perfect for dipping.
Continue reading “Cheese Pinwheels” »
I love to make this for dinner parties, and have served it to our gourmet group several times. It’s so elegant, and everyone really appreciates the effort that goes into it. By now, some of us have been in the gourmet group for almost forty years, so I hope they won’t say I’ve overdone this one!
image: topfood-world.blogspot.com Continue reading “Martha Greenlaw’s Stuffed Fillet of Sole” »
Make this delicious herb and citrus scented goat cheese and serve with homemade garlic baguette toasts for an impressive appetizer.
image: pardonmycrumbs.blogspot.com Continue reading “Herb and Citrus Goat Cheese with Garlic Toasts” »