Sweet and Savory Roasted Nuts

Recipe from Gryffon Ridge Spice Merchants 1# Mixed Nuts 2 Tbsp Butter 2 Tbsp Dark Rum 1 oz Sweet & Savory Spice Mix from Gryffon Ridge Spice Merchants Pre-heat oven to 400º F. Toast 1 pound of mixed nuts (anything goes here!) in the oven until light brown. Once...

Butternut Squash & Biscuits

Gingered Butternut Squash Soup & Biscuits It’s getting chilly! And when it starts getting chilly, we start thinking about hot soup and biscuits. This is one of our favorites – and we think it will become one of yours as well! There are lots of variations,...

The Leaf Peeper

Concocted by Joel and Amanda on the first really chilly October night and sure to be repeated many more times this fall. Recipe below! 3oz Bourbon 1oz Cider 4 Dashes Old Fashioned Aromatic Bitters Stirring Spoonful of the Royal Rose Barrel Rested Maple Syrup Pour...

Salted Caramel Apple Galette

Nothing says fall like apple pie. This “pie” is actually a rustic apple tart, to which we’re adding homemade salted caramel sauce. The pie dough and the caramel sauce can be made in advance. Pie Dough: 2½ C All Purpose Flour 1 teas Salt 1 teas Sugar 1 C Cold Butter (2...

Spatchcock Chicken Dinner

  Spatchcock Chicken Dinner We’re including a couple of side dishes with this recipe, so you can make a whole dinner! So, what is Spatchcock Chicken, you ask? Spatchcocking is a really simple method for butterflying a whole chicken, helping it to roast or grill...

English Muffins

Who better to demo English muffins than Mike?! When he and Betsy owned their bed & breakfast he enjoyed serving them to guests in the morning. Once you watch his demo you’ll be surprised how easy English muffins are to make at home, and how much better they...

Buttercream Tutorial

Kaitie Thayer of Thayer Treats was our special guest chef for this week’s cooking demo. She showed us how to make Buttercream two ways – Swiss Meringue and American. Watch the video above to learn two essential recipes to your baking tool kit. Once...

Hollandaise

  Hollandaise Sauce A lot of people are afraid of Hollandaise, and it can be a little tricky. There are raw egg yolk versions, made in a blender and supposedly fool-proof, but I like to make it the traditional way, in a double boiler. After all, it’s not the end...

Homemade Lox

  We’ve done bagels, so now we’re making delicious lox to go on top! This is a bit time consuming as you have to let the salmon sit in the dry brine for several days, but your actual work time is pretty minimal – with a great payoff! Lox is dry-brined, as...

Bagels

  Homemade Bagels You may think you can’t make bagels like New York City bagels, and you may be right. BUT these bagels are delicious, and even better – they are quick and easy! You can make all sorts of variations, as well as put the amount of topping you...

Baked Stuffed Haddock

Baked Stuffed Haddock Great fresh seafood is so available in the summer months, especially here in Maine and it’s always nice to have a bunch of different recipes to keep your meals exciting. This is a pretty basic recipe for crab stuffing and haddock – but you...

Lobster Risotto Under Pressure

Mike shows how easy it is to make Lobster Risotto in a multicooker and in a stovetop pressure cooker. Ingredients 2 Tbsp Butter 2 Tbsp Olive Oil Finely Chopped Onion 1 Cup Arborio Rice Salt Meat from a small cooked lobster 1/4 Cup Grated Parmesan Black Pepper 2 Cups...

Summer Salad Dressings

Salad Dressings Summer is here, and our gardens are producing beautiful fresh vegetables! Dress up your salads (or roasted veggies, or fish, or steak…) with some classic salad dressings – homemade, with no corn syrup or preservatives. We have three easy classics...

POPSICLES

  Is there anything more refreshing on a hot summer day than a popsicle? There’s a heatwave in Maine this week which means we’re headed to the freezer for this week’s cooking demo.  Popsicles are simple to make and especially easy to modify based on what you have...

A Trifecta of Seafood Dips

A Trifecta of Seafood Dips (Plus a Bonus Non-seafood Dip!) It’s Maine, it’s summer, it’s time for seafood… All of these wonderful dips can be served any time of year, of course, and they can all be heated and served hot, though the first two are going to be served...

Cream Scones with Mike

Cream Scones with Currants Adapted from The New Best Recipe, by the editors of Cook’s Illustrated One of Mike’s favorite breakfast baking recipes. These scones look fancy, but they’re easy to whip up quickly in the morning to wow the late risers....

Cool Down with Gazpacho

Gazpacho This classic, cold Spanish summer soup is so refreshing! Serve as an appetizer, or in place of a salad.  Offer it along with a Spanish tortilla (potato omelet) or other light fare. Or take it on a picnic at the beach or on a boat – just be sure to keep...

Hand Pies – Kid Friendly Virtual Cooking Demo

  Vanessa and her kids were be back in our demo kitchen for this week’s Virtual Cooking Demo via Facebook Live. They made hand pies not 1, not 2, but 3 ways. Two savories, and one sweet.  These make great hands-on lunches for kids. Our chefs will be using...

Maple Chili Shrimp in Blankets

It’s here! The Maine Bicentennial Cookbook with our very own Louisa Edgerton’s Maple Chili Shrimp in Blankets recipe on page 61. Louisa demonstrated this recipe during our weekly cooking demo on June 18, 2020 at 4:30pm via Facebook Live. Follow along with...

Simple Paella

  While a traditional Paella pan works best for this recipe, if you find yourself without one you can also use an ovenproof skillet.  This recipe can be sized up or sized down. It’s easy to bulk up to feed a crowd, but can also be made for two people and many...