Potato Latkes

Potato Latkes Latkes are one of the foods eaten to celebrate Hannukah – the Jewish celebration of the Miracle of Oil, when oil for one night kept the lanterns burning for 8 nights. You can fry these delicious potato pancakes in just a skim of oil, but that...

Gingerbread Cookies

This recipe makes a ton of deliciously, spiced gingerbread cookies. It’s a soft dough, but firm enough that it can be used for gingerbread houses, too. This saves for a while in the refrigerator, so you can take out as much as you’d like to bake at a time...

Pressed Sugar Cookies

It’s that time of year! Let’s get our ovens warm and our houses filled with the good smells of holiday baking. Laura Wilkinson will be back in our kitchen to demonstrate two baking projects on Thursday, December 3 at 6pm, Pressed Sugar Cookies and Holiday...

Bakewell Tart

Bakewell Tart aka Bakewell Pudding Recipe from Mike’s cookbook collection, Traditional British Cooking.  175g/6oz shortcrust pastry 2-3 tbsp raspberry jam 120g/4oz butter 120g/4oz caster sugar ½ tsp vanilla essence A few drops of almond essence Grated rind and...

Cranberry Delight Relish

Laura Wilkinson will be in our kitchen to demonstrate one of our favorite (and easiest!) Thanksgiving recipes, Cranberry Delight Relish. Laura will be showing us how to use the Kuhn Rikon Swiss Pull Chop, a handy manual food processor to cut herbs, vegetables, fruit,...

Schnitzel with Rotkohl and Spaetzle

Schnitzel is breaded, fried boneless pork chops. It comes in a number of varieties, but the most popular in Germany and Austria are the plain Schnitzel and Jaegerschnitzel (Hunter’s Schnitzel). The latter is served with a rich brown mushroom gravy, and that’s what...

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 Soup & 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...