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cooking

Well, it’s official. A cookbook is finally in the works by your FoodMadam, Dana Moos!

The tentative title is “The Art of Breakfast” and I’m working with Down East Magazine’s book publishing division! The book will include my photographs and recipes (some recreations of other’s recipes with my twist) of beautiful food and Maine food purveyors, farmers, artisans, Maine Bed and Breakfast style! Stay tuned 🙂

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My favorite Cream Scone recipe

Ingredients:
1 stick softened butter
1 egg
1/2 cup cream
1/2 cup sugar
1 tablespoon vanilla
1/8 teaspoon salt
2 teaspoons baking powder
2 cups flour

Cream all but the last two ingredients until smooth. Add the baking powder and flour and mix until just incorporated. On floured surface, shape into large ball and flatten to about 1 1/4 inch. Cut disc into 6 wedges and place on parchment or silicone lined baking sheet. Mix 1 egg with 1 tablespoon of cream and brush the tops of the scones, then dust with coarse sugar. Bake at 350 for about 15 minutes  until edges are just lightly browned.

I don't attempt to make preserves when Stonewall Kitchen makes the best (particularly their red raspberry). However, I did make a pineapple rhubarb jam one time that I concocted myself and didn't write it down and should have. Basically I cooked equal parts chopped rhubarb and pineapple with sugar and a little water, let it reduce and cook for 30 minutes or so, then pureed with a stick blender. Let it cool and it was delicious! The combination of the sweet pineapple with the tart rhubarb was just a great match. That was worth making again…

Quick tip: make ahead, bake later – cut the scone dough and freeze to bake off later. They freeze beautifully (before baking)!


Recipes from our Danforth Gourmet Brunch Tweetup

By request, we’ve decided to post our recipes from our recent social media brunch. Here are my contributions:

Papaya, Mango and Strawberries with Lemon and Basil (an inspiration from a trip to Manzanillo, Mexico)

Allow 1 Caribbean papaya and 3 mangoes to fully ripen; cut into small chunks, toss with the juice of 2 lemons and the zest of the lemon. Toss fruit with about a cup of the syrup. Cut a pint of strawberries and set aside in a separate container. Add the strawberries to the mixture only a couple hours  before serving (the strawberries tend to soften too much if left in syrup too long).

Basil Syrup:

2 Cups white sugar, 1 1/2 cups water, 3 tablespoons corn syrup – bring slowly to a boil over medium heat. Add a large bunch of finely chopped basil and reduce heat to low and simmer for 5 minutes. Remove from heat and cool.

Steamed, Chilled Asparagus with Curry Aioli

Steam asparagus until tender crisp. Drop in ice bath to stop the cooking, dry and set aside. For the aioli, mix 1 cup mayonnaise with 1 tablespoon of Rose’s sweetened lime juice and 2 tablespoons yellow curry powder, a dash of salt and pepper and mix well. Refrigerate both several hours. The aioli is best when made a couple days before serving.

Grapefruit Brûlé with Vanilla Bean Creme

This fruit course was one we served at our inn. It’s really a simple combination of delicious flavors.

Remove a thin slice off each end of the grapefruit (preferably Ruby Red) and stand on end. Cut the rind off right down to the fruit, leaving no pith. Cut into thick slices and place on a heat/flame proof dish (if you skip the FLAMEPROOF dish, I’ll save that for another post; do as I say, not as I do!). Top with a good tablespoon of vanilla creme, light brown sugar and torch until dark brown and bubbly. The sugar will harden almost immediately. You know you have done it correctly if you tap on the sugar and it sounds like you’re tapping on thin glass.

Vanilla Bean Creme:

1 pint sour cream, 1 teaspoon vanilla bean paste (available at several gourmet purveyors), 1 teaspoon vanilla extract, 1/2 cup white sugar, dash of half and half to thin slightly.

Egg Roulade filled with Leeks and Parmesan topped with Lobster in Sherry Butter

This is a recipe that I just cannot bring myself to put out there for the world to see. It was supposed to be featured in Gourmet Magazine before the magazine sadly published its final fabulous issue. Of course had that taken place, I would have gotten used to it being out there…but now you’ll just have to DM or email me. Or just come to our brunch tweetups to enjoy the dish 🙂


Port Wine Poached Spice Pears

Poached Pears
Ingredients:

Pears:
6 firm Bosc pears (not too ripe)
1 bottle Port wine
2 cups cranberry juice
1 cup light brown sugar
3 sticks of cinnamon
6 Star Anise pods
1 teaspoon whole cloves
1 very small drop cinnamon oil (if you don’t have this, use 1 teaspoon cinnamon extract)
6 julienned basil leaves (we prefer purple basil)Sauce:
1 cup plain yogurt
2 tablespoons heavy cream
1 teaspoon grated fresh ginger
1/2 teaspoon maple extract
1/4 cup pure maple syrup
2 tablespoons dark brown sugar
Mix in blender and chill

Directions:

Peel and cut pears in half. Scoop out seeds with melon-baller. Bring Port wine and all other ingredients to boil in 2-3 quart saucepan. Once boiling, drop pear halves in, cover, lower heat to medium-high and cook approximately 15 minutes or until pears are just tender. Remove from liquid and put into a large container to cool. Cool cooking liquid in separate container and when cool, pour over pears and refrigerate overnight. Serve pear halves chilled, drizzled with the sauce. At the inn we serve ours with a Purple Basil Pear Sorbet (photo above, that recipe in another post)


Maine Clams with Linguine

linguine with clam sauce

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A friend of mine brought me some freshly dug clams from his property today. I used about 3 dozen Cherrystone (which aren’t a native clam but apparently they can be found if you know where to look).

I sauteed 1 onion, 4 garlic cloves (I use a zester to grate the garlic, extracting the oils), sweated until soft, added 1 cup of Sauvignon Blanc and then added the clams and covered for about 10 minutes. I took the clams out of the pan, removed the clams from the shells and rough chopped them. I added about 1 cup of heavy cream to the cooking liquid and let it reduce by about half. I added the chopped clams back in with a couple tablespoons of fresh chopped parsley and a dash of saffron and let it cook for a couple minutes. I added al dente linguine and tossed with some fresh grated Parmesan, freshly grated black pepper and served over some baby spinach. Bon Appetit!