Features

Crazy Dave’s BBQ Ribs

Updated 1 year ago

Rib Dry Rub Ingredients:

2 cups brown sugar

1 cup salt and pepper mix (ratio 2 to 1 salt to pepper)

1 cup granulated garlic

1 cup light or dark chili powder

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Crazy Dave’s Beef Brisket

Updated 1 year ago

Crazy Dave’s Components for a Good Barbeque

Quality meats, poultry, or fish

Preparation of the selected item such as dry rubs having the right amounts of herbs and spices, adequate marinate time of 8-12 hours or overnight

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Fairmont Algonquin’s New Brunswick Blueberry and White Chocolate Bread Pudding with Maple Cream Sauce

Updated 1 year ago

Maple Cream Sauce:

cup pure maple syrup 125 mL

cup packed brown sugar 50 mL

1 cup 35 % whipping Cream 250 mL

1 tablespoon butter, at room temperature 15 mL

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Fairmont Algonquin’s Pan Seared Atlantic Halibut Fillet with Northern New Brunswick Snow Crab, Roasted Corn and New Potato Salad

Updated 1 year ago

For the Halibut

Ingredients:

4 6oz Halibut Fillets

1 tbsp Olive Oil

1 tbsp whole butter

Sea Salt, Fresh Cracked Pepper

In a non-stick pan heat to medium then add olive oil and butter. Season Halibut with sea salt and pepper. Place the non skin side down in the pan. Cook for 3-5 minutes and turn over and repeat on skin side.

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Fairmont Algonquin’s Duck Breast and Goat Cheese

Updated 1 year ago

Ingredients:

1 Duck Breast from Le Ferme Diament

1 lb Grams Goat Cheese from Le Bergerie aux Quatre Vents

2 eggs

1cup Flour

1cup Panko

1 table spoon chopped fresh Parsley

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Fairmont Algonquin’s Seafood Chowder

Updated 1 year ago

The secret ingredient for this treasured 75 year old recipe is finally being revealed: Real Cream. Loaded with seafood, this sought after dish is surprisingly easy to make, and is guaranteed to impress.

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Pairings’ Lemon Mousse with Winterport’s Blueberry Wine Sauce

Updated 1 year ago

*** Serves 6 ***

Ingredients:

2 cups Winterport’s blueberry wine

cup brown sugar

teaspoon cinnamon

1 pint blueberries

5 eggs, separated

cup granulated sugar

2 lemons, juiced

2 teaspoons lemon zest

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Pairings’ Pork Tenderloin with Broiled Honey Glazed Plums, Blackberries and Bleu Cheese Drizzled with Flying Dutchman Reduction Sauce

Updated 1 year ago

Ingredients:

1 lbs. pork tenderloin, silver skin removed

salt and pepper, to coat

teaspoon ground allspice

2 cups Winterport Winery’s Flying Dutchman

cup honey

2 teaspoons cornstarch

4 teaspoons water

1 pint blackberries

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Pairings’ Flatbread with Roasted Garlic, Scallions and Provolone

Updated 1 year ago

Flatbread

*** Serves 6 ***

Ingredients:

3 cups all-purpose flour, plus more for work surface

2 teaspoons instant or rapid rise yeast

1 tablespoon salt

1 tablespoon sugar

1 cup warm water

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Pairings’ Radish Top Soup

Updated 1 year ago

Ingredients:

3 tablespoons butter

cup onion, chopped

4 cups radish leaves, loosely packed

1 cup potato, peeled and diced

3 cups liquid, water or stock

cup Winterport’s Dry Pear Wine

salt

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Lucerne Inn’s Mediterranean Orzo Salad with Feta Vinaigrette

Updated 1 year ago

*** Serves 4 ***

Ingredients:

1 C uncooked orzo

2 C baby spinach chopped

C chopped drained oil-packed sun-dried tomatoes

3 Tbls. chopped pitted kalamata olives

tsp. ground pepper

tsp. salt

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Lucerne Inn’s Grilled Halibut with a Lemon Lime Compound Butter

Updated 1 year ago

*** 4 servings ***

Marinade:

Juice of one lemon and lime

tsp. crushed red pepper

1 tsp. wasabi paste

1 Tbls. olive oil

tsp black pepper

1 Tbls. honey

1 garlic clove, chopped

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Lucerne Inn’s Grilled Jamaican Spiced Chicken Thighs

Updated 1 year ago

4 servings

1/3 cup minced red onion

1 Tbls. Raw sugar

1 Tbls. Hot peppers finely chopped seeds removed

2 tsp. Cider vinegar

2 tsp. soy sauce

tsp. salt

tsp. ground allspice

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Lucerne Inn’s Sunday Morning Coffee Cake

Updated 1 year ago

*** 12 servings ***

Ingredients:

2 C flour

1 C brown sugar

C white sugar

tsp. nutmeg

tsp. salt

C vegetable oil

1 C buttermilk

1 egg

1 tsp. baking soda

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Bar Harbor Inn’s Chocolate Espresso Creme Brulee

Updated 1 year ago

Ingredients:

3 cups heavy cream

3 oz sugar

6 egg yolks

1 T vanilla

pinch of salt

3 oz chocolate chips

2 oz Espresso

sugar for carmelizing

Directions:

Simmer heavy cream over medium heat. Preheat oven to 350 degrees.

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Bar Harbor Inn’s Lobster Thermidor

Updated 1 year ago

By Bar Harbor Inn’s Sous Chef Albert VanDine

Ingredients:

2 (1 1/2 lb) live lobsters

1/2 stick (1/4 cup) unsalted butter

1/4 lb sliced baby portabella mushrooms

1/2 teaspoon paprika

1/8 teaspoon salt

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Bar Harbor Inn’s Apricot and Honey-Ale Glazed Salmon

Updated 1 year ago

*** Serves 2 ***

Ingredients:

1 T olive oil

2 8oz. salmon filets

8 dried apricot halves-diced

cup honey wheat beer

1 T freshly squeezed lemon juice

2 T honey

finely chopped chives

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Bar Harbor Inn’s Char-grilled Atlantic Swordfish With Summer Terrace Tapenade

Updated 1 year ago

Ingredients:

4- 8oz Atlantic swordfish steaks

For the Tapenade:

2 vine ripe tomatoes

cup fine diced red onion

cup fine diced cucumber(peeled)

1/8 cup capers with liquid

cup chopped black olives

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Bar Harbor Inn’s Summer Season All Purpose Vinaigrette

Updated 1 year ago

*** 1 to 3 ratio of acid to oil suitable for greens, vegetables, bean salads, potato salad and chilled seafood salads.***

Ingredients:

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

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Muddy Rudder’s Mixed Berry Cobbler

Updated 1 year ago

Ingredients:

24oz Mixed berries

2 cupssugar

1/4 cup cornstarch

2 oranges zest

2 lemons zest

1/4 teaspoon nutmeg

1 pkg biscuit mix.

Mix berries, sugar, cornstarch, nutmeg and zest in a bowl. Mix bisquit mix according to directions except add 2tablespoons vanilla and 1/4 cupsugar. Put berry mixture in small ramekins. You could also use a large baking dish. Top with biscuit mix and bake at 350 degrees until liquid starts to bubble. Approximately 20 minutes.

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