Recipe courtesy of Cathy SpeonisServes: 61 cup fresh strawberries, cleaned and cut into 1/2″ pieces3/4 cup boiling water1 (4 1/2 serving size) pkg. strawberry Jello1/2 cup ice cubescold water1/4 cup thawed Cool Whip plus more for garnish6 cleaned strawberries to garnishDivide strawberry pieces among 6 6-oz. parfait glasses or custard cups. Pour boiling water into blender. Add Jello and blend on high speed for 20 seconds. Combine ice cubes with cold water to measure 1 1/4 cups ice water. Unplug blender and add ice water. Stir with a spoon until ice is almost completely melted. Plug in, cover and blend for another 20 seconds until ice is completely dissolved. Fill glasses 1/2 way with prepared Jello, covering strawberry pieces. Add 1/4 cup Cool Whip to remaining mixture in blender and process for 15 seconds. Pour into glasses dividing evenly. Place in refrigerator and allow to set for 1 hour. Serve with a dollop of Cool Whip and a strawberry.Here is the breakdown. I used regular cool whip – you can use low-fat if you prefer.Using regular cool whip
Recipe courtesy of Cathy Speronis6 ears of sweet corn1 gallon cold water1/2 cup table saltCombine water and salt in a large bowl until salt is dissolved. Soak corn in brine for 1/2 hour.Meanwhile, preheat grill on high for 15 minutes and make creamy feta sauce (recipe follows.)Turn elements to low. Grill corn until cooked and slightly charred, about 15 minutes. Remove corn from grill, coat with sauce and garnish with crumbled feta.Creamy Feta Sauce1/4 cup mayonnaise2 Tbsp. Greek yogurt1 Tbsp. lemon juice1/2 tsp. lemon zest1 1/2 Tbsp. minced fresh oregano leaves1 medium garlic clove, pressed1 tsp. ground cumin1/2 tsp. kosher salt1/8 tsp. fresh ground black pepper1 oz. crumbled feta cheese2 oz. crumbled feta to garnish (optional)Combine all ingredients for feta sauce and place in pie plate to coat corn.
Recipe courtesy of Cathy Speronis1 2 lb. Pork Boneless Chef’s Prime RoastMarinade1/2 cup vegetable oil1 Tbsp. lemon juice2 large garlic cloves, pressed1 tsp. kosher salt1 tsp. ground cumin1 tsp. Mediterranean oregano1/8 tsp. fresh ground black pepper1 1/2 cups hickory wood chips1 1/2 cups apple wood chipsWaterCombine the wood chips in a medium bowl and cover with water. Soak chips for 1/2 hour.Meanwhile, in a 1 gallon Ziploc bag, combine marinade ingredients. Place pork roast in bag squeezing out as much air as possible, place in a container and marinate in refrigerator for 1/2 hour. Prepare garlic pouch for gremolata sauce (recipe below.)Before cooking, light all elements on grill and preheat on high for 15 minutes.Remove soaked wood chips from the water and place in the center of a large piece of heavy duty aluminum. Crimp all edges together and cut a few slits in the top to allow smoke to escape. Turn the middle element of grill to low and one side element off. Place wood chip package over high element and close grill. Heat while preparing pork roast.Remove pork roast from marinade and truss with kitchen string. Place over middle/low element of grill. Grill for 10 minutes, turn and grill for another 10 minutes.Place garlic pouch over low element and cook until soft and golden (15 – 20 minutes.)Turn pork and place over the end element which is off. Grill for another 10 minutes, turn and grill for an additional 10 – 15 minutes until an instant read thermometer inserted in center registers 153 degrees. When cooked, remove pork from grill, tent with aluminum foil and rest for 15 minutes.Prepare gremolata sauce.Roasted Garlic Gremolata Sauce4 large garlic cloves, peeled3 Tbsp. minced fresh parsley3 Tbsp. olive oil2 Tbsp. lemon juice1/4 tsp. kosher saltPlace garlic cloves on a small piece of heavy-duty aluminum foil and drizzle with a little olive oil. Crimp to seal. Place over the low element of grill and cook for 15-20 minutes until soft and golden. Remove roasted garlic and place in a small bowl. Add remaining ingredients and stir with a whisk until well combined. Dress the sliced pork with sauce.
Recipe Courtesy of: Dwight Hasbrouck Ingredients1 small seedless watermelon4 cucumbers1/2 bottle of seasoned rice vinegarFresh Dill (2 Tablespoons, chopped)Sugar (to taste for sweetness) DirectionsPeel watermelon and cut into small cubesPeel cucumbersCut cucumbers in half (lengthwise) and remove seeds using a small spoonSlice cucumbers into 1/4″ half-moon slices Mix cucumber and watermelon in a mixing bowl, then add 1/ bottle of seasoned rice vinegar, dill and a bit of sugar (to taste). Refrigerate and serve chilled…enjoy!
Recipe Courtesy of: Dwight Hasbrouck(prepare 24-hours before serving) Ingredients2 bags fresh broccoli cut florets1 cup Mayonnaise3/4 cup Sugar1/3 cup White Vinegar1 cup Golden Raisins1 small red onion (fine dice)3/4 cup chopped pecans DirectionsPlace broccoli, golden raisins, onions and pecans into a Tupperware container or Ziploc bag Mix vinegar, mayonnaise and sugar until smooth and pour over broccoli mixture. Seal container or bag and place in refrigerator. Flip container periodically to ensure that all the broccoli is marinating… Serve cold!
Recipe Courtesy of Chef Avery Sawyer from Governor’s Restaurant.
3/4 cup Vegetable oil1 cup Sugar3 Large Eggs1 tsp Pure Vanilla Extract1 cup All-purpose flour1/4 cup Natural cocoa powder1/2 tsp Baking powder3/4 tsp Salt1 tsp VanillaDirections:Add to a mixing bowl all dry ingredients, then add wet ingredients. Mix well and drop onto a parchment lined baking pan using an ice cream scoop: 10 per pan.Bake at 300 degree F for 5-7 minutes, allow to cool before filling.
Recipe Courtesy of:Kevin Norlander, Exec., Sous chef, Bar Harbor Inn1 cup diced mango1 cup diced pineapple1 cup diced strawberry1 cup diced honeydew melon1/2 cup diced red onion1/2 cup diced red pepper2 tbls chopped cilantro1/4 cup wildflower honey1/4 cup Mount Gay rumCombine all ingredients well and let chill for two hours.
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.