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Posts tagged “foodies

Who knew plums roasted in honey would make such fabulous eye candy!

So this isn’t about Maine (though I did make this dish here in Maine and it will be in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop. The shine of the glaze fascinates me! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…

Honey roasted plums

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First the heart shaped cloud photo and now the strawberry…


My weekend kickoff cocktail time…keeping it local

Of course in keeping with all things local, I stopped at the local farmers market today and picked up some Udderview goat cheese (this one, an Italian Torte layered with roasted tomatoes, pesto, goat cheese and crushed almonds). Yesterday I stopped at Chase’s Daily in Belfast and bought a beautiful, fresh bunch of purple basil. And then my cocktail? It’s Cold River Vodka (worth the splurge), orange juice, a dash of Limoncello, a splash of my basil simple syrup and garnished with purple basil. And of course, the colors are opposite on the color wheel and pair as well as the flavors!


A glimpse at our Danforth Gourmet Brunch Tweetup

This was a collaboration between @kimswan@candacekaru, @lesliecottrell and myself (@danamoos) – (aka The Danforth Divas) we wanted to hold a “Tweetup” but not at a bar or restaurant, but somewhere that I could prepare brunch and fulfill my foodie needs (as well as many of our foodie friends’ needs!). Kim offered the venue and Candace and Leslie offered to help in the kitchen. It was a chance for us to spend time with friends and meet some new ones IRL or F2F (in real life or face to face in Twitterspeak). Thanks to everyone, it was fabulous!

 


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)


Sangria with a Citrus Twist

sangria

For this light and refreshing “Sangria” I used a Grenache Rose and Club Soda (ratio of 3 to 1), the juice of half of a lime and a hefty splash (who measures?) of Limoncello Liquor. Shake, pour over ice and enjoy!


Papaya, Mango and Strawberries with Basil Simple Syrup and Fresh Lemon

A Simple and Elegant Fruit Dish – an inspiration from a visit to Manzanillo, Mexico. Papaya, Mango and Strawberries with Basil Simple Syrup and Fresh Lemon:  allow the papaya and mango to fully ripen; cut into small chunks, toss with the juice of 2 lemons and the zest of the lemons. Add in a handful of sliced strawberries. Gently mix.

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. Toss with the fruit and allow to meld in the refrigerator at least a few hours before serving. It looks like a sunrise served in a tall glass.

papaya