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Cheryl Wixson’s Warm Red Cabbage Salad

Updated 1 year ago

Ingredients: 1 tablespoon olive oil 2 cups thinly sliced red cabbage (about 6oz.) teaspoon caraway seeds sea salt and fresh pepper cup finely minced onion 1 Maine winter apple, unpeeled, cored and cut into matchsticks 1 tablespoon fruit vinegar (raspberry or blueberry work well) teaspoon Raye’s mustard 1 tablespoon chopped, walnuts, toasted Directions: In a large saut pan over medium heat, heat the olive oil. Stir in the onions and cook until they just start to soften. Add the caraway seeds and cabbage. Season with salt. Cooking, stirring until the cabbage is wilted and tender, about 5-10 minutes. Remove the pan from heat. Stir in the apple, mustard, and fruit vinegar. Season to taste with sea salt and fresh pepper. Spoon into a serving bowl and sprinkle with toasted walnuts. Makes four servings. Nutritional Analysis per serving: 81 calories, 1.2 grams protein, 10 grams carbohydrates, 4.7 grams of fat (0 grams trans fat), 71 mg sodium, 2 grams fiber. Nutritional bonus: 20% RDA vitmain K and 37% RDA vitamin C. * Chef Cheryl’s notes: walnuts may be toasted in a 350 oven on a cookie sheet until fragrant, about 5-7 minutes. Or you may toast them in a toaster oven… be careful not to burn them! Raye’s mustard made in Eastport, Maine is a great, local kitchen staple. Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more recipes and cooking classes, visit our website at www.cherylwixsonskitchen.org

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Susan Faloon’s Mainley Blue Meatballs

Updated 1 year ago

Ingredients

Caramelized blueberry onions:

1 large onion

1-tablespoon butter

1-tablespoon vegetable oil

1-tablespoon light brown sugar

cup blueberries

Meatballs:

1- pounds ground chuck

2 tablespoons red onion

cup pureed blueberries

cup dry bread crumbs

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Susan Faloon’s Baked Jarlsberg

Updated 1 year ago

Ingredients:

pound wedge jarlsberg cheese

1 pint heavy cream

3 tablespoons unsalted butter

1 med onion

3 tbs. dry vermouth (make martinis and drink the rest!!)

1 tbs. dry mustard

1 teaspoon nutmeg

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Susan Faloon’s Spiced Rubbed Mini Pork Burgers with Wasabi-Cranberry Mayo and Dried Cranberry, Zucchini, and Corn Salsa

Updated 1 year ago

Mayo:

Combine cup mayonnaise

cup whole-berry cranberry sauce

2-3 Tbs. wasabi sauce

Salsa:

Combine 1 small zucchini

1 ear fresh corn, cut off cob

cup chopped dried cranberries

2 Tbs. red onion

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Susan Faloon’s Proscuitto Wrapped Figs with Bleu Cheese

Updated 1 year ago

Ingredients

6-8 fresh figs

pound thinly-sliced proscuitto ham

4 oz bleu cheese

Olive oil to drizzle

Balsamic vinegar to drizzle

Freshly ground pepper to taste

Cut the fresh figs in quarters, cut bite-sized wedge of bleu cheese, wrap fig and cheese up in proscuitto and secure with a tooth pick. Place in baking dish and drizzle with oil, vinegar and grate some fresh pepper on the top. Bake at 350 degrees for about 20 minutes, until warm and ham is browned and slightly crisp. Serve immediately.

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Friar’s Bakehouse’s Ham and Two Potato Chowder

Updated 1 year ago

Ingredients:

2 cups diced red skin potatoes

1 1/2 cups sweet potatoes, peeled and diced

3 Tbsp olive oil.

1/2 cup diced celery

1/2 cup chopped onion

1/2 cup diced carrot

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Friar’s Bakehouse’s Pumpkin Tortellini Soup Florentine

Updated 1 year ago

Ingredients:

1 medium onion, minced

2 tbsp minced garlic

1 tbsp olive oil

6 cups chicken stock

2 tsp brown sugar

1 – 15 oz can solid pack pumpkin

1 tsp fresh dill, minced

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Friar’s Bakehouse’s Oktoberfest Hotpot

Updated 1 year ago

Ingredients:

1/4 cup olive oil

1 large onion, chopped

2 pounds russet potatoes, peeled cut into 1/2 inch cubes (about 5 cups)

2 cups peeled carrots, sliced

1 cup diced green cabbage

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Friar’s Bakehouse’s Curried Bean and Fennel Soup

Updated 1 year ago

Ingredients:

2 Tbsp. minced garlic

2 Tbsp. minced ginger

1/2 small bulb of fennel, cored and cut into chunks

2 celery stalks

2 parsnips, peeled and chunked

2 carrots, peeled and chunked

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The Fountain House’s Bailey’s Chocolate Creme Brulee

Updated 1 year ago

Ingredients:

1 quart heavy cream

1 cup sugar, plus more for top

1 counce of Bailey’s Irish Cream

1/2 TBS pure vanilla extract

2 ounces cocoa powder

1 ounce unsweetened chocolate

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Holiday Pie Ideas

Updated 1 year ago

Pumpkin Pie

Recipe Summary

Recipe courtesy Cathy Speronis Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Pie Crust: Yield: 8 servings

1 cup &amp: 2 Tbsp. all-purpose flour

1 Tbsp. sugar

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The Fountainhouse’s Chardonnay Shrimp

Updated 1 year ago

Ingredients:

4 tomatoes, seeded and diced

8 scallions sliced

1 TBS minced garlic

1 TBS key lime juice

1 cup minced cilantro

1 tsp cumin

1 pound fettucine

1-3 TBS butter

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The Fountain House’s Peppered Pork Medallions

Updated 1 year ago

Peppered Pork Medallions

Small pork loin, fibrous membrane removed

1/2 cup whole black peppercorns, coarsely ground

1/4 cup heavy cream

1 tsp minced garlic

1-2 TBS brandy

1-2 TBS butter

Salt &amp: pepper to taste

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The Fountain House’s Tuscan Deep Fried Artichoke Hearts

Updated 1 year ago

Ingredients:

1 can of artichoke hearts (not marinated)

1 cup of flour

2 TBS of Italian Seasonings

2 eggs, whisked

Salt &amp: Pepper to taste

Directions:

Use a deep fryer or pot with oil heated to 350

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Muddy Rudder’s 4 Layer Chocolate Cherry Cake with Cream Cheese/Buttercream Frosting

Updated 1 year ago

Chocolate Cake

12 oz flour

12 Tcocoa powder

8 eggs

6 oz sugar

4 oz butter

Preheat oven to 350. Butter and flour two 8&quot: cake pans.(I use Pam and parchment papper).

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United Technologies Center’s Flourless Chocolate Cake

Updated 1 year ago

Ingredients:

1 lbs. chocolate chips

cup water

cup sugar

8 oz butter

6 eggs, whisked

Melt the butter, add water and sugar, bring to a boil. Pour over chocolate, and let sit for 4 minutes to allow the heat from the mixture to melt the chocolate, whisk until smooth add eggs whisk until incorporated. Pour into 1 -10 inch spring form pan coated with cooking spray and parchment paper. Bake at 325 for 25-30 minutes.

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Loony Lady’s Restaurant and Bakery

Updated 1 year ago

Ingredients:

Cake batter:

3 eggs

2/3 C pumpkin

1 t lemon juice

C flour

1 C granulated sugar

1 t baking powder

2 t cinnamon

1 t ginger

t nutmeg

t salt

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Opus’ Brazilian Style Steamed Mussels

Updated 1 year ago

***Serves 4 as an appetizer***

Ingredients:

2 lbs.fresh mussels, rinsed and de-bearded

1cup chopped plum tomatoes

1tablespoon chopped garlic

1/2teaspoon crushed red pepper

1/4cup diced pineapple

1/4cup sliced chorizo (Portuguese sausage)

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Chef Brandon Hay’s Shrimp Fra Diavlo

Updated 1 year ago

(Serves 4 people heartily)

Ingredients

1 lb large shrimp

1 t hot red pepper flakes

6 T extra virgin olive oil

2 T coarse kosher salt

C Hennessey or other cognac

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Cathy’s Wild Maine Blueberry Pie

Updated 1 year ago

Recipe Summary

Recipe courtesy Cathy Speronis

Difficulty: Medium

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 8 servings

Pie Crust:

2 cups all-purpose flour

2 Tbsp. sugar

1 tsp. salt

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