Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnYield 12 portions18 slices cubed 1″ Texas Toast3 1/2 cups milk1 1/2 cups heavy cream7 ea eggs5 egg yolks1 cup sugar1 1/2 teaspoons vanilla extract1 tablespoon banana liquor2 cups ripe banana pureeSpread cubed bread in shallow baking pan. Mix whole eggs, egg yolks, and sugar. Add vanilla and banana liquor. Add milk, heavy cream, and pureed bannanas. Pour over cubed bread. Bake at 350 degrees for 20min. Remove from oven and cover with tin foil. Bake 20 additional minutes.For the Bar Harbor Inn Foster Sauce:4 cups brown sugar1/2 cup Meyers dark rum2 tsp vanilla extract1/2 cup water1 1/2 cups heavy cream1/2 cup butter, cold and cubedBrinfg sugar, rum, water, and vanilla to a boil. Remove from heat and add butter and stir until melted. Stir in heavy cream.
Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnMakes 3/4 cup1 large slice of white sandwich bread1/2 cup olive oil2 tbls lemon juice2 cups lightly packed parsley leaves2 medium anchovy fillets2 tbls drained capers1 small garlic clove, minced1/8 tsp saltToast the bread and cut into cubes. Place all ingredients in food processor and pulse until finely chopped.
Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnYield-3 cups2 cups diced ripe mango1/4 cup frozen, thawed Maine Blueberries1/2 fresh Maine blueberries1 cucumber, peeled, seeded and diced1 jalapeno pepper, seeded and minced1/2 poblano pepper, seeded and finely diced2 teaspoons minced fresh ginger1/4 cup of fresh cilantro cilantro, chopped fine1 tablespoon brown sugar1/4 cup lime juiceSalt and pepper to tasteCombine all ingredients and gently toss to mix. Refridgerate for at least an hour and adjust the seasoning if needed.Excellent served with grilled fish, chicken or as a side dish.
Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor Inn5 lbs fine chopped tomato3 ea fine diced red onion2 ea fine dice cucumber1/3 cup capers2 cups fine chopped black olives1/2 cup chopped fresh basil4 tbls chopped garlic1/8 cup lemon juice1/2 cup olive oil2 tbls kosher salt1/8 cup red wine vinegarMeasure, chop all items fine, taste salt and pepper, if needed add olive oil and lemon juice at end.
Recipe Courtesy of:Exec. Chef Louis Kiefer Jr., Bar Harbor InnServes 4-62 cups Black Beans-rinsed3 tbls olive oil4 tbls lime juice1/2 roasted corn kernals2 cloves garlic minced1 ripe avocado finely diced1/2 green pepper finely diced1/2 red pepper finely diced1/2 cup red onion finely diced1-2 jalepeno chillies seeded and minced1/2 tsp ground cumin1/2 cup finely chopped cilantroSalt and black pepper to tasteCombine all ingredients and adjust seasoning to taste
Recipe Courtesy of:Boyd Lonnie Ellis, Chief mixologist, Bar Harbor Inn(tulip glass)Add strawberry and raspberry puree into a glass with fresh Maine blueberriesAdd iceFinish with Champagne and a straw
Recipe Courtesy of:Boyd Lonnie Ellis, Chief mixologist, Bar Harbor Inn(tulip glass)6-10 torn mint leaves1 tsp raw sugar1/2 oz fresh lime juiceMuddle2 tsp Maine blueberriesMuddleAdd iceAdd Bicardi Rum two inches from topShakeTop with more blueberriesFinish with club sodaStraw and Garnish
Recipe courtesy Cathy SperonisIngredientsFruit Mixture:3 peaches, peeled, stones removed and diced (1-inch)3 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)3/4 cup granulated sugar2 Tbsp. cornstarch1/2 tsp. ground cinnamon1/8 tsp. ground nutmegPinch of salt2 tsp. lemon juiceTopping:1 cup all-purpose flour2 Tbsp. rolled oats1/4 cup granulated sugar1/4 cup dark brown sugar, lightly packed1 tsp. baking powder1/2 tsp. ground cinnamonPinch of salt6 Tbsp. unsalted butter, meltedDirectionsPreheat the oven to 350 degrees F.Put the prepared peaches and rhubarb in a large bowl: set aside. Combine the sugar, cornstarch, cinnamon, nutmeg and salt in a small bowl. Pour over the fruit along with the lemon juice and using a spatula combine well. Pour the fruit mixture into an 8″ x 8″ x 2.5″ glass pan: set aside.Prepare the topping. Combine the flour, oats, sugars, baking powder, cinnamon and salt in a medium bowl. Pour in the melted butter and combine with a fork until crumbs have formed.Sprinkle the topping over the fruit, covering it completely, and bake for 30 minutes, until the fruit is bubbling and the topping is golden brown.
Recipe courtesy Cathy Speronis1 10″ prebaked pie shell, warm8 oz. bacon, cooked until crisp and crumbled1 cup shredded, sharp cheddar cheese2 large eggs & 2 egg yolks1 cup whole milk1 cup heavy cream1/4 chopped chives1/2 tsp. kosher salt1/2 tsp. ground white pepperPinch of grated nutmegPinch of cayenneDirectionsPreheat the oven to 375 degrees F.Sprinkle the bacon and cheese over the warm pie shell.Combine the eggs, milk, cream, chives, salt, pepper, nutmeg and cayenne in a medium bowl with a whisk until smooth. Pour into the pie shell over the bacon and chives.Put a crust protector around the edges of the quiche and place on a cookie sheet in the center of the oven.Bake for 30 minutes or until starting to turn golden and a knife inserted 1″ from the edge comes out clean.When done remove quiche from oven and allow it to cool for 15 minutes.Serve warm.
Recipe Submitted by Robert BaileyPre-heat oven to 350 degrees.Cream together one at a time:Â 1 cup shorteningÂ 1 3/4 cup sugarÂ 1 teaspoon vanillaÂ 3 eggs, separatedÂ ( blend yolks in. Beat whites until they are stiff, then fold in.)Â 1 cup cold waterÂ 1/3 cup pureed tomatoesSift together:Â 21/2 cups cake flourÂ 1/2 cup dry cocoaÂ 11/2 teaspoons baking sodaÂ 1 teaspoon saltMix dry mixture into creamy mixture. Bake in two greased and floured 8Â 1/2 inch pans at 350 degree forÂ 35 to 40 minutes. Frost with chocolate butter frosting. Top withÂ strawberries.Â ENJOY!!!Â
Recipe Courtesy of Chef Russ FlewellingIngredientsâ€¢ 3-4 pounds pork shoulderâ€¢ 1/2 cup orange juice, freshly squeezed if possibleâ€¢ 1/4 cup Mustardâ€¢ 1 teaspoons saltâ€¢ 3Tablespoons, Annatto seedâ€¢ 1 Tablespoon of Hot sauce or chopped hot pepper (the hottest you like)â€¢ 1/4 Cup Cider Vinegar or Lime Juiceâ€¢ 2 Tablespoons chopped Garlicâ€¢ 1 Tablespoon Canola Oilâ€¢ Dry Mexican cheese (queso seco), for garnishâ€¢ Chopped cilantro, for garnishâ€¢ Lime wedges, for garnishMethod1. Combine everything except the cheese, cilantro and lime wedges, and mix2. Place the mixture in a dutch oven or slow cooker and cook for 4 hours (dutch oven) or 7-8 hours (slow cooker) 3. Once the meat is tender remove it from the liquid, shred and add back to the cooking liquid.4. Serve at once over rice, garnish with cilantro, cheese and lime wedges5. Leftovers can be frozen and reheated. Used in Tacos or quesadillas. BBQ sauce can be added and it can be turned into pulled pork.
Recipe Courtesy of Chef Russ FlewellingMakes about 2 dozen, 4 inch churrosIngredients:â€¢ 1 cup waterâ€¢ 2 Tbs brown sugarâ€¢ 1/2 tsp. saltâ€¢ 1/3 cup butterâ€¢ 1 cup white flourâ€¢ 2 eggsâ€¢ 1/2 tsp. vanilla extractâ€¢ 1/4 cup sugarâ€¢ 1/2 to 1 tsp. ground cinnamon, depending on tasteâ€¢ Directions:Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You’re looking for that nice golden brown color.Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.While still warm, roll each churro into the dish with the sugar and cinnamon until coated.
Recipe Courtesy of Cathy Speronis2 Tbsp. olive oil1 medium shallot, diced (about 2 Tbsp.)1 clove garlic, minced5 oz. Crimini mushrooms, sliced2 large carrots, peeled and cut into 1/2â€ batons1/2 bunch asparagus, washed, trimmed, cut into 2â€ pieces1 summer squash, cut into 1/2″ batons1 cup grape tomatoes, halved1 lb. penne pasta1/2 cup heavy cream, heated until warm1/2 cup grated fresh parmesanKosher saltFresh ground black pepperPrepare pot for pasta by bringing a large stockpot of salted water to a boil.Meanwhile, heat olive oil in a 12â€ sautÃ© pan over medium heat. SautÃ© shallots until translucent, about 2 minutes. Add garlic and sautÃ© until fragrant and lightly browned. Add mushrooms and cook until they become caramelized. Turn off heat and set aside.Add pasta to boiling, salted water and stir well. Add the carrots, asparagus and squash. Cook vegetables until crisp tender, 6 minutes. Remove vegetables with a slotted spoon placing in a colander to drain. Continue cooking pasta until al dente.Place sautÃ© pan back over medium heat and add vegetables along with tomatoes tossing and cooking until they are heated through.Reserve 1 cup pasta water and drain cooked pasta. Add pasta to vegetables in sautÃ© pan. Pour in the warmed cream and toss. Add parmesan, salt and pepper to taste toss. If needed add a bit of the pasta water to thin out sauce and serve immediately.
Recipe Courtesy of Cathy Speronis3/4 cup frozen cranberry raspberry concentrate, defrosted3 cups Prosecco1/4 cup granulated sugar1/4 cup water2 strips lemon peel1 cup iceFresh raspberries to garnishMake the citrus simple syrup:In a small saucepan combine sugar, water and lemon peel. Bring to a simmer over medium heat. Cook until sugar is completely dissolved. Remove lemon and set aside to cool completely.In a 1 quart pitcher combine the concentrate and simple syrup. Add 1 cup ice and Prosecco. Garnish with fresh raspberries. Enjoy!
Recipe Courtesy of Cathy Speronis2 1/2 cups all-purpose flourPinch of salt1/4 cup Crisco1/2 Tbsp. sugar4 eggs1 egg yolkFat for fryingSyrup:1 cup honey1 Tbsp. sugarMulti-colored non-pareilFor dough: Mix the flour and salt in a bowl: set aside.In the bowl of an electric mixer cream the Crisco and the sugar. Add the eggs and egg yolk 1 at a time mixing well after each addition. Gradually add the flour mixture and combine until incorporated. Knead dough, divide and roll out. Cut into pieces and roll into balls.Fry balls in deep fat until golden. Remove strufoli from oil with a slotted spoon and drain on paper towels.For syrup: In a small saucepan heat honey and sugar until sugar is dissolved.Drop strufoli into syrup and coat. Arrange on plate and sprinkle with multi-colored non-pareil.
Recipe Courtesy of Cathy SperonisDough:1/4 cup water (100Â° – 105Â°F)1 pkg. Rapid Rise Yeast1 tsp. sugar1 Tbsp. All-Purpose flour2 1/4 cups All-Purpose flour3/4 tsp. salt1/4 cup milk6 Tbsp. unsalted butter3 Tbsp. sugar2 eggsTopping:3 Tbsp. unsalted butter1/4 cup sugar2 Tbsp. honey1 Tbsp. heavy cream3/4 cup sliced almondsPinch of saltCustard filling: Recipe followsPrep:Grease the sides and bottom of a 9″ spring form pan. Place a piece of parchment on a sheet pan. Using a pen trace the outside of the pan onto the parchment then flip the parchment over.Make the doughIn a small bowl combine the water and the yeast. Add the 1 tsp. sugar and the 1 Tbsp. of flour. Mix until smooth. Set aside in a draft free area to rise and foam up, 5 – 10 minutes. (The top of the refrigerator is ideal for this.) Meanwhile in a large bowl combine the remaining flour and salt: set aside.In a small saucepan over low heat warm the milk and butter until the butter is completely melted. Set aside to cool slightly.In another bowl combine the sugar and eggs with a whisk until smooth. Slowly add in the milk/butter then the yeast mixture. Add this to the flour and combine until dough forms. On a floured board knead dough until smooth for about 2 minutes, adding a little extra flour if needed. Place in a large bowl, cover tightly with plastic wrap and allow to double.When doubled remove the dough and place into the prepared spring form pan gently patting it out to the edges of the pan. Recover with plastic wrap and allow to rise again.Make the topping:In a small saucepan combine the butter, sugar and honey. Place over medium-low heat and stir until butter is melted and sugar and honey are dissolved. Add the heavy cream and pinch of salt. Continue cooking over medium heat until bubbling and slightly golden colored. Turn off heat and add almonds. Using a spatula spread the caramel mixture onto the parchment staying within the drawn line of the pan. Place in the freezer for 5 minutes, until hardened.Meanwhile, preheat oven to 375Â°F.Uncover the cake, remove the caramel topping and place on top. Bake in center of oven for 25 – 28 minutes until crust is golden brown.Remove from oven. Allow to cool completely. Cut cake in half and fill with custard: serve.Custard1 & 1/4 cups milk, divided1/4 cup sugar1/8 tsp. salt2 Tbsp. cornstarch2 egg yolks2 Tbsp. unsalted butter1/2 tsp. vanillaIn a medium saucepan combine the 1 cup of milk, sugar and salt: set aside.In a small bowl combine the remaining 1/4 cup milk and the cornstarch until dissolved. Beat in the egg yolks until smooth.Place the saucepan over medium low and heat just until the milk starts to steam. Slowly pour some of the hot milk mixture into the egg mixture. Pour this back into the saucepan and continue to cook over low heat. stirring often but not constantly until mixture thickens to pudding consistency. Turn off the heat and add the butter and vanilla. Stir until smooth. Pour into a bowl and place parchment or plastic wrap on top of the pudding. Chill completely.
Recipe Courtesy of Cathy SperonisDough:1/4 cup water (100Â° – 105Â°F)1 pkg. Rapid Rise Yeast1 tsp. sugar1 Tbsp. All-Purpose flour3 1/4 cups All-Purpose flour3/4 tsp. salt1/2 cup milk1/2 cup unsalted butter1/2 cup sugar1 egg1/2 tsp. vanillaFilling:1/2 cup raisins1/4 cup brown sugar2 tsp. orange zest1 tsp. ground cinnamonEgg wash:1 egg beaten with 1 tsp. waterGlaze:3/4 cup powdered sugar1 Tbsp. orange juiceMake the doughIn a small bowl combine the water and the yeast. Add the 1 tsp. sugar and the 1 Tbsp. of flour. Mix until smooth. Set aside in a draft free area to rise and foam up, 5 – 10 minutes. (The top of the refrigerator is ideal for this.) Meanwhile in a large bowl combine the remaining flour and salt: set aside.In a small saucepan over low heat warm the milk and butter until the butter is completely melted. Set aside to cool slightly.In another bowl combine the sugar, egg and vanilla with a whisk until smooth. Slowly add in the milk/butter then the yeast mixture. Add this to the flour and combine until dough forms. On floured board knead dough until smooth for about 2 minutes, adding a little extra flour if needed. Place in a large bowl, cover tightly with plastic wrap and allow to double.Prepare Filling:Mix raisins, brown sugar, orange zest and cinnamon: set aside.When dough has risen, deflate and divide into 6 equal pieces. For each piece:roll into a 6″ x 5″ rectangle, sprinkle with 2 Tbsp. of filling mixture leaving a 1/2″ border around all edges. Brush edges with egg wash and roll pinching seams to seal. Cut each piece in half and pinch seams of cut end to seal. Form into a ball.Set buns on a parchment lined baking sheet leaving space between each, cover with plastic wrap and allow to double in size.Preheat oven to 375 F.Brush buns with egg wash and bake in center of oven for 15 – 20 minutes until golden brown.Remove from oven and allow to cool completely. Combine glaze ingredients, put into a piping bag and usin icing to make a cross on top of each bun. Serve.â€¢ Note: This buns are best eaten the day they are made. The dough can be made the night before.
Recipe Courtesy of Abby Freethy2cup Flour2t. Baking Powder1/2t. Salt1/2cup Butter3/4cup buttermilk (chilled)Mix all together until combined. Section on a cutting board. Bake at 400 for 8-10 minutes. Allow to cool, serve. If serving with Corned Beef Hash, skip salt (the corned beef has enough already).
Curried Chicken Salad on Cucumber SlicesYield(pieces) 12 ea.Prep Time: 45 minCook Time: no additional cooking requiredChicken chopped and fully cooked 2 cupCurry Powder 2 Tbls.Mayonnaise 3 Tbls.Coconut Milk Â½ cupCilantro Fresh 1 TblsJuice of 1 Fresh Lime Salt & White Pepper to taste Cucumber 12 slicesToasted Coconut Â¼ cupProcedure:Mix together the first six ingredients in the list and taste. Adjust seasoning with salt and white pepper until seasoning is correct. Place 1 tablespoon of chicken mixture onto each slice of cucumber. Garnish with toasted coconut.
Caprese Salad SkewerYield 12 ea.Prep Time: 20 minutesCook Time: no additional cooking requiredSkewers 6â€ 12 ea.Grape Tomato 12 ea.Fresh Basil leaves or mint 12 ea.Mozzarella Cheese Fresh Pearls in flavored oil 12 ea.Croutons 12 ea.Procedure:Skewer all ingredients onto 6 inch skewer, 1 piece of each ingredient per skewer in whichever order suits you best.