My favorite product in Bar Harbor – Fiore Olive Oils and Vinegars. It’s a tasting room. It’s culinary inspiration. It’s art. It’s delicious! Every time I go in they have new products to taste. So I spent a short while thinking about how to use the Chocolate Aged Balsamic. And one of the wonderful staff members said that she’d been wanting to try it with the Blood Orange olive oil. And she was spot on, the combination was perfect! So I went home to make a dressing for a Baby Spinach Salad.
I started out wanting to use fresh cherries but my husband had just finished them! So I opted to soak some cranberries in a little of the Balsamic and the Vinegar for a couple hours. I toasted some walnuts, crumbled some goat cheese and tossed them into a bowl of baby spinach. I put the marinated cranberries in the salad, tossed on the oil and vinegar they’d been soaking in and added some coarsely ground fresh black pepper and a new salad was born!
Fiore just opened a store in Rockland that I understand has been doing very well, naturally. For many years I’ve been very particular about my olive oils, and I must admit, I’m completely hooked on Fiore’s and won’t buy any others!
While I was there, I purchased a nice gift box of a four pack variety for an upcoming closing gift – keeping it local!
THAT is what you do with leftover lobster!
1 stick softened butter
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)!