Maine Food & Lifestyle Magazine Recipes 

Lobster Ceviche

Strictly speaking, ceviche is fresh raw seafood marinated and cooked by the acids in lime juice. This recipe uses cooked lobster for ease of handling and shorter prep time.

1 2-pound lobster, cooked and shelled and chopped into -inch pieces

1 cup fresh squeezed lime juice

1/3 cup red onion finely chopped

1 grapefruit, peeled, pith removed, and coarsely chopped

cup fresh mint, chopped

Combine all ingredients in a glass dish. Cover and refrigerate 1 hours. Serve in corn tortilla cups or martini glasses as an appetizer or over fresh greens.

Vegetable Terrine from the Harraseeket Inn in Freeport

This terrine can be made with just about any vegetable…beets, roasted peppers and heirloom tomatoes. The key is to be creative with what you have on hand.

1 small terrine mold, approximately 10&quot:x3&quot:x2&quot: (a small bread pan can be substituted)

3 sheets or 1 Tablespoon powdered gelatin (optional)

1 cups tomato liquid or water

2 Tablespoons chopped herbs such as chives, basil, tarragon and mint

3 small yellow squash

3 small zucchini

20 green beans

2 whole tomatoes

1 cup blanched spinach or Swiss chard

1 cup York Hill Farm soft goat cheese

Zest of 1 lemon

Salt and pepper

Lightly brush terrine with oil and lightly line with plastic wrap (the oil will keep the plastic wrap in place and form tightly to the corners). Bloom gelatin in cold water and melt in tomato liquid. Add 1 Tablespoon chopped herbs and salt to taste. Set aside.

With a sharp knife or mandoline, thinly slice yellow squash and zucchini lengthwise. Remove the ends from beans. Remove skin and seeds from tomatoes and reserve the petals. Clean spinach or Swiss chard, keeping the leaves whole. Blanch all the vegetables separately in lightly salted, rapidly boiling water until tender, being careful not to overcook. Remove from heat and cool to shock. In a separate bowl, combine 1 Tablespoon of gelatin mixture, goat cheese, herbs, and lemon zest to taste.

Line Terrine mold with squash and zucchini lightly dipped in gelatin, making sure the layers of vegetables overlap (once the pan is inverted the top layer will be come the base). In any desired order, begin layering with alternate layers of vegetables and goat cheese mixture, making sure that the last layer is vegetables as it will serve as the base of the terrine. Neatly fold over the flaps or squash and zucchini, cutting off any excess. Wrap the plastic and refrigerate until firm, approximately 1 hour.

Serve with a petit salad of greens, herbs and flowers lightly dressed with olive oil, lemon juice, salt and pepper.