Metro Bundled Content_FoodFile2016

FOOD FILE 2016

OUR FAVORITE

RECIPES AND THE

STORIES

BEHIND THEM

rb Pie Strawberry-Rhuba

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food file

Belfast restaurant serves up hot dishes to keep out the winter chill.

BY EMILY BURNHAM

I

s there a food

that’s more satisfying, more comforting, more perfect for the season than a piping hot bowl of homemade soup on a frigid winter night?

Courtney Sanders, owner of The Daily Soup in Belfast, doesn’t think so.

That’s why soup has been the name of her game since she opened her yearround takeout eatery in 2014.

2012, when her kids were all old enough to be in school, she rejoined the workforce by cooking two pots of soup a day and delivering portions to area businesses. By 2014, her soup takeout had grown so much that she secured a commercial kitchen and began operating as a full-fledged business.

Today, The Daily Soup, located in downtown Belfast, offers between three and four soups per day, plus three or

“It’s homemade, it’s delicious, and you don’t have to spend lots of money on it. That’s the best part about soup.

And it’s good the next day, too.”

"What's the one kind of food that everybody likes? Soup," said Sanders. "There are so many different recipes from all over the world. It's incredibly versatile."

Prior to opening her business, Sanders cooked soup, and other homemade treats, for her husband and three children. By 2 / BANGOR METRO Food File 2016

– Courtney Sanders four sandwich, salad or other hot options on weekdays. Customers call or email Sanders, and either come in to pick up their order, or wait until later in the day for local delivery.

“When I first started, two pots of soup seemed like a monumental task.

PHOTOS: (TOP) COURTESY OF THE DAILY SOUP; (BOTTOM) VOLOSINA/THINKSTOCK

Soup’sOn

Now, I think we’ve figured it out,” said Sanders. “I think we’ve figured out how to appeal to everyone, too, whether you’ll eat anything, or you’re gluten free, or dairy free, or vegetarian or vegan, or any other dietary restriction.”

Though The Daily Soup does brisk business year-round, winter is when things really heat up. Some of her most popular offerings range from favorites like Turkey Chili or Creamy Tomato, to more exotic soups such as a spicy Chicken Hot Pot or North African Squash and Chickpea.

“People love pureed vegetable soups like sweet potato or pumpkin or butternut squash, and there are meat lovers that love the chili or meatball soups,” said Sanders. “And the mushroom lovers are a big contingent. Not a lot of people do mushroom soups but I have a core group of people that will always order mushroom if I’ve got it on the menu.”

While the more complex recipes are popular — as Sanders says, she makes the soups that have lots of obscure ingredients so you don’t have to — it’s classics like Chicken and Rice that are her mainstays.

“It’s homemade, it’s delicious, and you don’t have to spend lots of money on it,” said Sanders. “That’s the best part about soup. And it’s good the next day, too.”

Courtney Sanders stirs a pot of Spinach and Arborio Rice Sou p, one of many changing soup opti ons at her Belfast business, The Dail y Soup.

Food File PHOTOS: (TOP) BDN FILE; (LADLE) CHRIS LEACHMAN/THINKSTOCK; (BOTTOM) COURTESY OF THE DAILY SOUP

Easy and Delicious Chicken and Rice Soup 1 large onion, coarsely chopped 3 large celery ribs, cut into 1/4-inch slices 3 medium carrots, cut into 1/4-inch slices 1 whole 3 1/2 to 4 pound chicken 1/3 cup chopped parsley 1 teaspoon salt 3 quarts water 1 cup long grain brown rice Freshly ground black pepper Combine onions, celery, carrots, chicken, parsley and salt in a soup pot. Add water and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Remove the chicken from the soup. When cool enough to handle, remove meat and discard skin and bones.

Coarsely shred the meat and return it to the soup, along with the rice. Cook until the rice is tender; another hour or so. Season with salt and pepper, and serve garnished with chopped parsley.

www.bangormetro.com BANGOR METRO / 3

Lobster Maine’s Lobster Chef of the Year Matt Ginn shares a simple and romantic recipe.

BY EMILY BURNHAM

4 / BANGOR METRO Food File 2016

King

PHOTO: COURTESY OF CAITLIN PRENTICE

food file

A

PHOTOS: ANTONIO GRAVANTE, VALENTYNVOLKOV, TARZHANOVA, INERIKA/THINKSTOCK

fter being named

Maine’s Lobster Chef of the Year for 20152016 at the annual Harvest on the Harbor, held each October in Portland, Matt Ginn of new Portland eatery EVO had a chance to reflect on his whirlwind 2015.

After all, he’d gone from relative obscurity to being one of the hot new chefs in Maine — as well as getting fast notoriety for his skill with Maine’s favorite crustacean. His technique for cooking lobster is a bit unorthodox for the average Maine boiled lobster dinner fan, but he swears by it.

“I think the real secret to perfectly cooked lobster is that the tails and claws are cooked separately and for different amounts of time. I like to cook the claws in boiling water for 6 minutes and the tails for 4 and half,” said Ginn. “If I am being a traditionalist and cooking the lobster whole, my secret is to use ocean water. If ocean water is not available make sure your water is thoroughly salted, and you can even throw in some seaweed if you’ve got it.”

Ginn, a native of Cape Elizabeth, is no stranger to seafood cooking, though his tastes have expanded over the years to encompass many different cuisines.

At EVO, located in the Old Port Hyatt and where he has cooked since the late summer, he draws from the flavors of Turkey, Lebanon, Greece and other Eastern Mediterranean to create an exotic — yet accessible — menu.

“We combine Eastern Mediterranean flavors with local Maine products very naturally, organically and seasonally,” said Ginn. “It is amazing how many staple ingredients in those cuisines are farmed so well here in Maine, everything from eggplants, tomatoes, peppers to fava beans and squash and not to mention all the herbs. I think of a fusion as something forced, but this combination comes very easily.”

In fact, Ginn sees a lot of similarities between New England and Mediterranean cuisines.

“I feel the approach to New England cuisine is very much done in the same idea as Eastern Mediterranean cuisines.

That is to say, cooking from the soul,” he said. “They are both all about slow cooking, building flavor and making an event of a meal, whether it be stewing baked beans all day or making a chowder, it is

Maine’s Lobster Chef of the Year has a unique way to ensure perfect cook time for your lobsters

Step 1

Cook the lobsters

Matt Ginn’s method for lobster involves cooking the claws and tail separately. He recommends 6 minutes for the claws and 4 and a half minutes for the tail. Once cooked, remove them from the boiling water and place them into ice water to stop cooking and chill.

He also suggests using ocean or thoroughly salted water, with seaweed if you’ve got it, for the best results.

Step 2

Cook the beets

Add a little extra flavor to your beets and try cooking them in 50-50 mix of white wine and water. Season the poaching liquid with salt, sugar, black peppercorns and a bay leaf. Boil the beets until tender, about 7-10 minutes depending on the size. Once cool, peel the outside layer of skin. Reserve some of the cooking liquid for the vinaigrette.

Step 3

Prepare the vinaigrette

Whisk together champagne vinegar, olive oil, salt, ground sumac or lemon zest, cooking liquid from the beets, and rose water.

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food file the same approach as stewing tomato shakshuka of making a fava bean soup.”

Prior to joining EVO, Ginn cooked at Five-Fifty Five in Portland and at the acclaimed Harvest in Harvard Square in Cambridge, Massachusetts. He also had the chance to cook with another young upstart chef in Maine — a chef equally as comfortable blending Maine ingredients with international flavors and techniques.

“Before EVO opened, I had the chance to cook at Tao Yuan in Brunswick for Chef Cara Stadler, where she and her staff put out some seriously amazing Chinese, and southeast Asian food, with a similar approach to EVO, by using tons of local products,” said Ginn.

“I only worked at Tao for six weeks, just getting my feet wet in those Asian flavors, techniques and ingredients, and it was a real tease! I could have spent two years there learning.”

Step 4

Compose the salad

Toss the shelled and chilled lobster with the room temperature beets. Dress with the vinaigrette. Season with a pinch of sumac and/or lemon zest and garnish with fresh mint and parsley.

Food File Chilled Maine Lobster with Red Beets Poached in Wine

Two 1¼ quarter pound lobsters 1 pound beets White wine, for boiling ½ cup olive oil 2 tablespoons champagne vinegar ¼ teaspoon rose water (if available; if not, omit) ¼ teaspoon freshly ground black pepper, plus more black peppercorns for boiling ¼ teaspoon salt, plus more salt for boiling 1 tablespoon sugar, for boiling 1 bay leaf 1 teaspoon ground sumac or lemon zest Fresh mint and parsley for garnish For the lobster: Boil the lobsters in salted boiling water, either whole, or by Matt Ginn’s method, which is 6 minutes for the claws and 4 and half minutes for the tails. Once cooked, remove them from the boiling water and place them into

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ice water to stop cooking and chill. Then remove the meat from the shell and set aside.

For the beets: Poach the beets whole in a white wine and water mix, half wine, half water. Season the poaching liquid with salt, sugar, a few black peppercorns, and a bay leaf. Place the beets in the poaching liquid whole, bring the liquid up to a boil and let them cook until tender, about 7-10 minutes depending on the size. Once cooked, remove them from the liquid and let them rest and come to room temperature. Peel the outside layer of skin off the beets and cut them into eighths. Reserve some of the cooking liquid for the vinaigrette.

For the vinaigrette: In a mixing bowl, whisk together thoroughly champagne vinegar, olive oil, ¼ teaspoon salt, 1 teaspoon ground sumac or lemon zest, ½ tablespoon cooking liquid from the beets, and 1 teaspoon rose water, if available.

To compose: Toss the chilled lobster with the room temperature beets and dress with the vinaigrette. Season the salad with an additional pinch of sumac and/or lemon zest. Garnish with ample fresh mint and parsley.

PHOTOS: (RESTAURANT) NICOLE WOLF; (LOBSTER) SNOWFLOCK/THINKSTOCK

Serves 2-3

www.bangormetro.com BANGOR METRO / 7

food file

Connected

to the Earth

BY EMILY BURNHAM

8 / BANGOR METRO Food File 2016

I

f you’re a

regular visitor to the farmer’s markets in Orono, Bangor and Belfast, there’s one booth it’s hard to avoid. There’s always a line of people, waiting to snap up savory pies, cookies the size of your hand, garlicky hummus and hot, made-toorder crepes, stuffed with a tasty array of fillings.

Billi Barker, the owner, farmer and chef behind the many treats available from Enchanted Kitchen at Fire Fly Farm, is almost always running that booth, offering a winning smile along with the many goodies that come out of her kitchen. The St. Albans-based entrepreneur raises chickens and pigs and plants an array of vegetables on her 20-acre farm — and then uses those ingredients in her recipes, along with other local, organic ingredients sourced from other Maine farms.

Juggling all those elements isn’t an easy task, but Barker has help from a trust crew of part-time farm and kitchen employees, and she loves her chosen profession. It allows her to do the two things she loves most: be connected to the earth, and cook up delicious, nourishing food.

“I’ve always wanted to be a farmer, but when I started I found I had so much food leftover that I couldn’t possibly cook it all,” said Barker, who has lived in Maine for 25 years after moving here from Michigan in the early 1990s. “This way, I can dig into the work of farming, and grow enough that I can then make stuff with it. And I’ve always loved food, too. It’s such a great combination.”

PHOTOS: (LEFT) COURTESY OF BILLI BARKER; (TOP) LUCATO/THINKSTOCK

The Enchanted Kitchen at Fire Fly Farm is bringing simple street food to a new level.

This simple recipe requires minimal ingredients and mixes easily in a blender.

Very little food goes to waste in the Enchanted Kitchen. In particular, the crepe-making element of Barker’s farmer’s market presence exemplifies sustainability, since crepes are a selfcontained food, able to be cooked up with a minimum of waste and served to the customer with nothing more than a single paper plate. Though the crepe is a traditionally French and French Canadian food — creperies in Paris and Montreal are ubiquitous, and buckwheat ployes, a type of crepe, are synonymous with the St. John Valley — it’s an icon of grab-and-go eating worldwide.

PHOTO: VBLINOV, COPRID & ELNUR AMIKISHIYEV/THINKSTOCK

There’s always a line of people, waiting to snap up savory pies, cookies the size of your hand, garlicky hummus and hot, madeto-order crepes, stuffed with a tasty array of fillings.

“It’s something you can enjoy while you’re on your feet. Farmers markets are always moving, and a crepe is something you can serve with no utensils,” said Barker. “I love the idea of simple street food, where you can put anything in them, and they’re not too heavy, and they’re good cold. You can never get bored with them.”

For the 2016 season, Barker will expand her made-to-order food making capabilities at the markets with the addition of a fully-equipped food truck, which she will spend the spring renovating. Come summer, she’ll add tacos and tamales to her list of Maine-grown, organic street food offerings.

Step 1

Mix It Up

In a blender, blend 3 eggs, 3/4 cup of cold water, 1 1/4 cups of cold milk and a half stick of melted but cooled unsalted butter. Next add 1 1/2 cups of flour, and blend all for a few more minutes until mixture is smooth.

Step 2

Cooking the Crepes

Barker recommends a cast iron skillet, though any skillet will work to cook your crepes. The trick is to generously butter your skillet before making each crepe. In a medium high heated skillet, pour some of the batter and tilt the pan around to thinly cover the bottom. If necessary, pour any excess back into the batter bowl. Let the crepe cook until it’s golden on the bottom — it will be a bit drier on the top and you can use your spatula to peek.

Step 3

Time to Flip

Using a silicone spatula, ease the up the ends of the crepe. It’s important to get your spatula almost half way under the crepe before flipping so it doesn’t tear. Flip and cook for just one minute or less.

Step 4

Fill It Up

If you are making a savory crêpe, this is a good time to add your grated cheese and heated ingredients.

Place the savory filling in the middle of the crepe and fold the ends over your filling to wrap up your crepe.

If you are making a sweet crepe, add a brush of melted butter and cinnamon sugar to the crepe, cook a little more, then fold in half once and then one more time to make a triangle.

Plate and drizzle with maple syrup.

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food file How Barker manages to juggle farming, baking, catering gigs and running busy market stalls three days a week is a testament to her work ethic and her general good-natured outlook.

“Sometimes I struggle to make my schedule sustainable, because in the middle of the summer I’ve got to farm, and then I’ve got to bake, and then I’ve got to go to market, and it gets a little crazy,” said Barker. “But then, in January, when things are slow and we’re all rested and relaxed, I’m in planning mode. I can’t wait to get planting. I come up with new recipe ideas. I can’t wait to get back at it.”

Creative Crepes

Billi Barker of Enchanted Kitchen at Fire Fly Farm says crepe filling options are endless. Here are a few ideas for sweet or savory crepes to get you thinking creatively.

SAVORY CREPE FILLINGS:

SWEET CREPE FILLINGS:

• Cheese (any kind!)

• Maple syrup or honey

• Eggs

• Any sliced fruit

• Sauteed vegetables like onions, peppers, greens, mushrooms

• Peanut butter, nutella or chocolate sauce

• Bacon or ham

• Lightly sweetened ricotta or mascarpone cheese

• Leftover chili or bolognese pasta sauce • Smoked salmon

• Pie filling, like pumpkin, blueberry, cherry, key lime or lemon • Crumbled candy bars

Food File Basic Crêpe Recipe 3 eggs Half stick of melted but cooled unsalted butter 3/4 cup cold water 1 1/4 cup cold milk 1 1/2 cup flour Blend eggs, milk, water and melted butter in blender. Add flour, and blend all that for a couple more minutes until mixture is smooth.

I move the pan around to cook the ends before flipping — using a silicone spatula is great since you can ease up under the ends of the thin crêpe. You will want to try and get almost half way under the crêpe before flipping so it won't tear as easily. Once you flip, it will only need another minute or less on this side. If you are making a savory crêpe, this is a good time to add your grated cheese and heated ingredients. Your crêpe is merely a vessel to hold anything you desire. Place the savory filling in the middle of the crêpe in a

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row in the center, and fold the ends over both sides (over your filling) to wrap up your crêpe. If you are making a sweet crêpe, you can add a brush of melted butter and cinnamon sugar to the crepe, cook a little more and fold in half once and then one more time to make a triangle and line them up on a platter to drizzle with maple syrup. The possibilities are endless.

PHOTO: HIMCHENKO23/ THINKSTOCK.COM

In any skillet you can make crêpes, though cast iron is usually the best. Before every crepe you will want to generously butter your skillet. Either brush melted butter on the bottom of a medium high heated skillet, or run a butter pat around the bottom of the pan quickly and set the rest of the butter aside. I pour some of the batter in the skillet and tilt the skillet around to thinly cover the bottom of your skillet (you can dump any excess back into the batter bowl).

Let cook until it looks like it is ready to flip — it will be a bit drier on the top and you can take your spatula and peek. If it’s golden, it is time to flip.

www.bangormetro.com BANGOR METRO / 11

food file

Dinner on a

Half Shell

Arlene Sohns shares a traditional French dish that’s perfect with Maine seafood.

BY EMILY BURNHAM

T

he three mothers

in Bucksport resident Arlene Sohns’ life — her own mother, Edith; her grandmother-in-law, Alice Blu; and her mother-in-law, Lilliane — were all amazing cooks, each in their own unique way.

Uniqueness runs in the family, as Sohns, along with her husband, three children and son-in-law, own and operate the three locations of The Rock

Sohns, a Maine native, has cooked for her family for decades, but learned from each of the aforementioned women certain skills and preferences.

From Edith, Sohns’ mother, she learned the art of baking. Growing up in Woodland (also known as Baileyville) in Washington County, she looked forward to a revolving array of sweet treats coming out of the oven.

& Art Shop, in Bangor, Ellsworth and Bar Harbor, known for its colorful and intriguing selection of rocks and minerals, jewelry, visual art, fossils and taxidermy, toys, home goods, body products and apparel.

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“She was a great baker. Pies, cookies, donuts. She was amazing,” said Sohns.

“Her molasses donuts — I’ve never been able to find anything comparable. I don’t think anyone ever got them as good as hers… but I have been able to make her

PHOTO: EMILY BURNHAM

Comprised of simple ingredients including scallops, fish, cream, butter, cheese and breadcrumbs, it’s traditionally served in half scallop shells, and it’s an all-season treat for anyone who loves seafood.

PHOTOS: HAWK111, HEMERA TECHNOLOGIES, KARANDAEV, SHLOMO POLONSKY, ALENKADR, ALLEKO/THINKSTOCK

cherry nut bread. And I still have her rolling pin for making pie dough.”

After marrying her husband, Jim, in the mid-1970s, she met his mother and grandmother, both of whom had recently emigrated from France to join American-born Jim, who left France in the late 1960s to attend school at the University of Maine. Grandmother Alice Blu was born and raised in France, however, in the city of Angers in the province of Anjou, where she owned a small pub and served traditional French food.

“She was probably the best cook I’ve ever encountered,” said Sohns.

“She could make anything out of anything, and it would always be delicious.

She could make soup out of a rabbit’s head. She could do anything… when she came to Maine in the early 70s she tried to go to Lewiston, because that’s where French was being spoken, but they ended up in Belfast.”

Finally, Jim’s mother Lilliane, who also came to the U.S. in the early 1970s, inherited the same culinary talents her mother had. Lilliane was trying to survive as a young woman in World War II-era France when she met “American Wally,” Jim’s father, who then was a soldier stationed in Germany. Wally rescued Lilliane from a group of German soldiers that were harassing her and threatening to assault her. He didn’t speak any French. She didn’t speak any English.

“When she went to be with him when he was stationed in Germany after the war, she was taught English by a group of German nuns,” said Sohns. “She always spoke English with a German accent.”

Though Wally and Lilliane came back to the U.S., where they had Jim, the family eventually returned to France.

They once again came back to the U.S. in the early 1970s, along with Alice Blu, and eventually settled in Midcoast Maine. Jim and Arlene met in 1976, and the Sohns family has resided in Bucksport ever since.

Food, of course, transcends borders, nationalities and time. Lilliane brought many traditional French dishes over to Maine as well.

“She had so many special dishes,” said Sohns. “She could do a venison stew with prunes, potatoes and carrots that would just melt in your mouth… and her rice pudding with brioche. Just fantastic.”

Step 1

Boil & Prep

Boil 6 medium potatoes, 1 pound haddock and 1 pound sea scallops in a large saucepan until cooked.

Drain the scallops, drain and mash the potatoes, and break up the fish into large flakes.

Step 2

Make the Roux

In a separate saucepan, melt 6 tablespoons butter and whisk in 4 tablespoons flour and ½ cup heavy cream or whole milk until smooth.

Cook until the mixture thickens.

Step 3

Combine Your Ingredients

Combine the potatoes, scallops and fish with the roux and 1 large can sliced mushrooms (including the liquid), 1 tablespoon chopped fresh parsley, a splash of white wine and salt and pepper to taste.

Step 4

Spoon & Bake

Spoon the mixture onto half scallop shells or small oven-safe ramekins.

Sprinkle thinly with breadcrumbs and add a pat of butter in the center of each.

If desired, sprinkle with more chopped parsley and a lemon slice as garnish.

Bake the shells or ramekins for 30 minutes at 350 degrees.

For the last three minutes, place them under the broiler until golden brown and the butter and sauce is bubbly.

www.bangormetro.com BANGOR METRO / 13

food file One very special dish that Lilliane made and that Arlene makes — and that her children still make for special occasions — is Coquilles St. Jacques, a classic French recipe that’s as easy to make as it is visually impressive.

Comprised of simple ingredients including scallops, fish, cream, butter, cheese and breadcrumbs, it’s traditionally served in half scallop shells, and it’s an all-season treat for anyone who loves seafood. And as Maine is one of the best places in the world for fresh seafood, Coquilles St. Jacques is a natural fit for a locally-sourced dinner.

Sohns said that when the family made it, it was with leftover Friday night fish and potatoes, and it was just as elegant with leftovers as it was with fresh fish.

“They would spend summers along the coast in France with their grandmother, and that’s where they’d make it,” said Sohns. “My set of scallop shells that we serve them in are from France. We sell them in the shop, too. We sell lots of French things in the shop. It’s a family tradition.”

Food File Liliane’s Coquilles St. Jacques Serves 6 6 boiled medium potatoes 1 pound haddock 1 pound sea scallops 1 large can sliced mushrooms, reserving the liquid 1 tablespoon chopped fresh parsley ½ cup breadcrumbs Splash of white wine 4 tablespoons butter Salt and pepper For the roux: 6 tablespoons butter 4 tablespoons flour ½ cup heavy cream or whole milk

2. Boil together in water the potatoes, haddock and scallops, in a large saucepan until cooked. If you have leftover mashed or boiled potatoes on hand, use those. After those ingredients are cooked, drain the scallops, drain and mash the potatoes, and break up the fish into large flakes.

3. To make the roux, melt the butter in a separate saucepan and whisk in the flour and heavy cream smoothly until the mixture thickens.

4. Combine the potatoes, scallops and flaked fish, and then combine that with the roux, the mushrooms, parsley, white wine and salt and pepper to taste.

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5. Spoon the mixture onto half scallop shells. Cover each thinly with the breadcrumbs and add a pat of butter in the center of each. If you do not have the scallop shells, small oven-safe ramekins will work. If desired, sprinkle with more chopped parsley and a lemon slice as garnish.

6. Bake the scallop shells in the oven for 30 minutes. For the last three minutes, place them under the broiler until golden brown and the butter and sauce is bubbly.

Serving suggestion: Crusty bread, a green salad and a dry white wine. Also — though this is not officially sanctioned by Lilliane Sohns — a sprinkle of grated Gruyere or Swiss cheese atop each shell or ramekin before broiling is a pleasant addition.

PHOTO: SALLY SCOTT/THINKSTOCK

Directions: 1. Preheat oven to 350 degrees.

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food file

All American

BBQ

20 / BANGOR METRO July Food2016 File 2016

Celebrate the season with an old fashioned American BBQ and some deliciously fresh recipes for burgers and purple potato salad. STORY & PHOTOS BY JEFF MCINTOSH

W

hen I think

of a old fashioned American BBQ I am thinking of cheeseburgers, hot dogs, corn on the cob, potato salad, and possibly adult beverages!

Nothing too fancy, just a relaxing afternoon at the grill. The kind of meal where even with loads of family around, you still have extra food an hour later and you convince yourself to eat another hot dog because you can’t let it go to waste.

That is what a BBQ should be — easy food, friends and family, and regretting how much you ate hours later. You have to splurge sometime. For Memorial Day a couple of years ago, our American BBQ was filled with easy dishes for our family to come over and enjoy. Summer is upon us, so this is an easy menu to repeat for the Fourth of July, Labor Day, family reunions, or simply any day of the week.

First up, we will tackle a few things that can be made ahead — Potato Salad and Norah’s Garden Salad. The potato salad is simple requiring just baby potatoes, bacon, hard boiled eggs, mayo, salt, and pepper. I cook the potatoes, eggs, and bacon and then cool them. Mix them with mayo, salt, and pepper and we are done. I add garden herbs from my garden to give it a little extra flavor or some fresh chopped chives on top is nice.

This will rest in the refrigerator for a few hours until the BBQ starts.

While I am making potato salad I put my daughter, Norah, to work on her garden salad. She has become quite a good salad maker and it is actually a big help on our average rushed for dinner weeknight. I like giving her control over the salad because, like myself, she loves cucumbers so I know the salad will be about 90 percent cucumber by weight.

She takes her garden salad responsibility seriously and loves to get compliments on it at dinner time. A normal salad for her is mixed greens, one large cucumber, one large carrot grated, half an onion sliced as thin as she can, a few sliced radishes, and a handful of halved cherry tomatoes.

These ingredients she “harvested” from the refrigerator. Next up, teaching her how to harvest them from the garden. www.bangormetro.com BANGOR METRO / 21

food file

Food File American BBQ Cheeseburgers Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 10 Ingredients 2.5 lbs ground beef ½ cup shredded cheddar cheese ½ teaspoon salt + extra for sprinkling ½ teaspoon pepper + extra for sprinkling 10 slices cheddar cheese 10 buns Instructions 1. Preheat grill to high heat.

2. Mix ground beef, shredded cheddar, salt, and pepper.

3. Form into patties and sprinkle extra salt and pepper on the outside of patties.

4. Grill on high 4-5 minutes on one side and flip.

5. Cook until done melting cheddar for the last minute.

6. Serve on buns with favorite condiments!

22 / BANGOR METRO Food File 2016

Now, on to tackling corn on the cob.

I plan to grill the corn in the husks with some butter and spices rubbed inside it.

In order to do this I have to peel husk back and remove the silks and soak the husks in water so they don’t burn too much on the grill. Around this time, my wife, Emily, was cleaning the house and informed me husking corn was an “outside” job. So I took a large tub of water and the corn to the porch and got to work. I peeled back each husk and removed silks. Then returned the husk over the corn and tossed it into the tub of water. I let them soak a couple hours until it was time to grill.

At grilling time I peeled back the husks again and spread a mixture of butter, garlic powder, salt, and pepper on the corn.

Then pull the husk back up around it and it would go on the grill like this to cook.

I was grilling 14 corn cobs so I used two sticks of butter, 1 teaspoon garlic powder, and 1/2 teaspoon each salt and pepper. Who can resist hot, buttery corn on the cob.

Now, it is time to tackle some veggie skewers. I quickly filed this project under my “wishful thinking” tab. Like my maniacs would bother wasting tummy space on grilled veggies when burgers and dogs were on their plates! Still, I like to try to offset the lack of nutrition in an average BBQ and at least the grownups would try them.

Cabbage chunks, onion wedges, red pepper slices, and asparagus. Easy to grill and taste great charred.

To baste over the veggies while grilling, a simple mix of lemon zest, lemon juice, grated ginger, and honey.

American BBQ time is drawing near and time to ready the burgers and dogs.

I love cheese on burgers so I really like mixing a little extra into the patties themselves. Once the patties are formed I make a thumb sized indentation in the center to try to keep them from puffing up on the grill.

The only prep hot dogs get is cutting little slits into them to prevent them from blowing up on the grill. I shredded some extra cabbage and mixed with salt and pepper for a topping for the hot dogs. Every bit of green helps!

I am partial to red hot dogs or “red snappers.” Emily prefers the regular beef hot dogs so when we are grilling we usually have both.

We are now ready to get outside and do some grilling.

www.bangormetro.com BANGOR METRO / 23

food file

Breakfast

To Go

BY SARAH WALKER CARON

W

hen my kids

were very little, they were both always clamoring to pull a chair up to the kitchen counter and help with whatever I was doing. Their little hands quickly learned to operate my stand mixer, and how to sift dry ingredients with a whisk. I taught them how to measure ingredients, pour batter and set a table. Back then, I couldn’t imagine a time when they wouldn’t be on my heels in the kitchen, helping in some way.

salad for dinner. My son has a laundry list of things he loves to do … but seldom does “make cookies with Mom” make the list anymore. He’s 11, and the allure of so many other things captures his attention more now.

It makes me a little sad. I miss the days when all they wanted was to help me — when I was the center of their universes. There was a time when if they saw me making something like these burritos, they would have insisted on

Soon, they’ll head back to school. Our relaxed summer mornings, lingering over breakfast together, will be replaced with busy mornings where we rush to get ready and out the door in time to catch the school bus.

But then things changed, and they’re growing up. These days, my 8-year-old daughter would rather play outside with her friends than make a 24 / BANGOR METRO Food File 2016

being involved. Not so anymore. But at the same time, I see them growing and making smart choices, and am so proud that these two little humans are mine.

PHOTO: SARAH WALKER CARON

Make ahead burritos save time on busy mornings.

Or whenever.

Step 1

Saute Onions & Peppers

Heat 1 tablespoon of olive oil in a saute pan, then add ½ cup diced sweet onions and ½ cup diced bell peppers.

Cook, stirring occasionally, until softened and golden.

Remove from the pan.

Step 2

Cook Eggs

Whisk 6 large eggs with ½ cup milk and season with salt and pepper. Pour into the hot saute pan and cook, stirring frequently, until fluffy and cooked through. Remove from heat and stir the peppers and onions into the eggs.

Step 3

Fill & Roll

PHOTO: (BOTTOM) SARAH WALKER CARON; (OTHERS) HOWARD SHOOTER & YEKOPHOTOSTUDIO/THINKSTOCK

Divide the egg mixture evenly among the tortillas, arranging it in the center of each. Sprinkle with sharp cheddar cheese and top each with 3 halves of bacon. Fold the tortilla ends up and then roll to close. Wrap in foil and store in a resealable bag in the freezer. To enjoy, remove from freezer and microwave on high for 1 minute on each side.

Be sure to let cool for a few minutes before digging in.

The fact that Paige comes home and wants to ride her bike, play imaginative games outside and run around? That’s awesome. It’s healthy. It’s the childhood I wanted for her. And the fact that Will is often nose deep in a book. Or riding his bike. Or creating things with his LEGOs — things that come from his imagination instead of an instructions booklet? That’s amazing, too. I can practically see his brain at work, thinking, planning and learning.

This is when family life gets tricky.

As a parent, I want to cultivate and encourage their interests, even if I don’t share them. I want them to enjoy life too, and play outside. But I also want them to recognize the value of family, and together-time. And, I want them to contribute to our household through chores and helping with dinner. Cooking, in particular, is an important skill to learn — so I still have them help with dinner whenever I can. But I’m walking www.bangormetro.com BANGOR METRO / 25

food file a delicate line, trying to make sure they have both roots and wings.

Soon, they’ll head back to school.

Our relaxed summer mornings, lingering over breakfast together, will be replaced with busy mornings where we rush to get ready and out the door in time to catch the school bus. They’ll be less time — for eating, waking up, connecting, whatever.

That’s where these Make-Ahead Bacon Breakfast Burritos will come in handy. Whip up a batch on the weekend, and you can freeze them until you want to eat ‘em. Just microwave them from frozen for about two minutes, and you have a hot, nourishing breakfast that’s totally portable — perfect for the busiest of mornings. Or whenever.

Want to try them? The trick to making these comes in the rolling up process.

Place the filling in the center of the tortilla, in a line. Then fold in the ends. Final-

ly, roll them up, tucking the filling inside and the ends in as you go. You want them rolled tightly with the ends tucked in for the best eating experience.

SARAH WALKER CARON is the BDN features editor. She writes a weekly column called Maine Course, which can be found at mainecourse.bangordailynews.com.

Her book, “Grains as Mains: Modern Recipes Using Ancient Grains,” is available at amazon.com.

Food File Make Ahead Breakfast Burritos Yields 4 burritos 1 tbsp olive oil ½ cup diced sweet onions ½ cup diced bell peppers 6 large eggs ½ cup milk salt and pepper, to taste ½ cup sharp cheddar cheese 4 burrito-size tortillas 6 slices cooked bacon, cut in half 1. Heat the olive oil in a large saute pan. Add the onions and peppers and cook, stirring occasionally, until softened and golden. Remove from the pan.

3. Divide the egg mixture evenly among the tortillas, arranging it in the center of each. Sprinkle with the cheese, dividing it evenly among the burritos. Top each with 3 halves of bacon. Fold the tortilla ends up and then roll to close. Wrap in foil and store in a resealable bag in the freezer.

4. To enjoy, remove one burrito from the freezer and unwrap, discarding the foil.

Place the burrito on a microwave-safe plate and microwave on high for 1 minute.

Flip and microwave for 1 minute more. Let cool for a few minutes before digging in.

26 / BANGOR METRO Food File 2016

PHOTO: MARK STOUT/THINKSTOCK

2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.

Pour into the hot saute pan and cook, stirring frequently, until fluffy and cooked through. Remove from heat and stir the peppers and onions into the eggs.

www.bangormetro.com BANGOR METRO / 27

food file

Potluck's Back —

Gather ‘round and share your favorite home cooking.

BY CARLA JORDAN, METRO NEWS SERVICE

28 / BANGOR METRO Food File 2016

C

all it a

sign of the times or just plain good luck for those of us yearning to swap fast food fare for some tasty home cooking. Potluck gatherings are back and one of this year's hottest trends in entertaining.

Although these communal "luck of the pot" meals (where everyone brings their favorite dish) hearken back to the late 19th century, they found their footing in the mid-1950's when it seemed like every mom in the neighborhood was filling casserole dishes for church socials and family get-togethers.

"There are three primary reasons driving the return of potluck — our schedules, the economy and childhood memories," says Chef Jeff Gillis of CelebratingHome. com. "We live such fast-paced lives that divvying up the cooking makes home entertaining more realistic than putting all of the burden on the hostess. Making one dish instead of several also helps stretch the budget — something we're all looking to do these days. And, let's face it — after years of dashing through the drive-thru, wouldn't you like to sit down to some home-cooked food, even if it's only once a week?"

Got potluck fever but not a clue what to do? Here are four tips that'll make your next gathering both tasty and stylish, plus, a family-fave recipe that'll put your home on the map as potluck heaven.

PHOTOS: RAWPIXEL LTD, MONKEYBUSINESSIMAGES/THINKSTOCK

Let's Eat!

Perfecting

Pot Luck Organize Participants

Divide the meal by categories so guests will have a balance of appetizers, entrees, sides and desserts from which to choose.

Cooks needn't commit to a specific recipe but it's helpful to know up-front that a wellrounded meal is in the making.

Agree on Advance Prep

All dishes should be cooked prior to arrival so only a quick re-heating is required. Everything should also hit your doorstep ready for presentation to avoid last minute searches for serving bowls and platters.

Choose Easy-Fix, Crowd-Pleasing Recipes

To appeal to guests varying tastes, save the exotic for later and dust off mom's (or grandma's) cookbook. Traditional potluck dishes like casseroles, chili, soup, bread, and cakes are always popular and easy to make.

Dress Up the Table

Remember the special tablecloth mom used for Sunday dinner?

Create some memories for your own family with a pretty fabric tablecloth, cloth napkins (pretty and eco-friendly!) and some candles. A few minutes is all it takes to create a festive look that'll make guests feel honored to have gathered around your table.

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food file

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This twist on an American favorite yields a hearty, flavorful entree that takes less prep time because it slow cooks in the oven in a bean pot.

Ingredients 1 pound round steak, cut into bite-sized pieces 1 large yellow onion, roughly chopped

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1 can (14.5 ounces) diced tomatoes 6 cups beef broth (or stock) 1 1/2 teaspoons dried thyme 2 cups potatoes, cubed 1 cup celery, diced 1 cup carrots, diced Salt and pepper to taste

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Directions Rub steak with olive oil and coat with salt and pepper.

Let steak sit at room temperature in bean pot while preparing all other vegetables.

Chop and dice everything, then add to bean pot. Add beef broth (or stock), thyme, bay leaves, diced tomatoes and salt and pepper. Cover and bake in at 375 degrees for 3 to 4 hours until meat is tender.

bangormetro.com 30 / BANGOR METRO Food File 2016

*Recipe courtesy of CelebratingHome.com

PHOTO: MONKEYBUSINESSIMAGES/THINKSTOCK

Have

2 tablespoons olive oil

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food file

Tricks

& Treats

It’s a fine line between tricks and treats when it comes to Halloween party snacks.

BY EMILY BURNHAM

32 / BANGOR METRO Food File 2016

M

y favorite time

of year is Halloween. More than Christmas. More than summer. Give me crisp evenings full of spooky shadows, fiery orange and red trees, and the opportunity to put on a costume and act like someone else for a night and I’m happy. They say the veil between this world and the spirit world is at its thinnest at that time of year. And even though that’s probably a bunch of baloney, for me, it adds to the fun.

My husband and I always go overboard for Halloween. We have a huge box full of skulls, severed hands, green and purple lights and wall hangings that we drag out and hang up in early October, all leading up to our annual Halloween party. We don’t have kids, so it’s a party for grownups — though we’d would love to plan a kid’s Halloween party someday.

Over the years, I’ve amassed quite a collection of Halloween recipes to serve our guests. Initially, things amounted to little more than a bucket of candy and some champagne punch with food coloring added. Now, though, I like to offer a real Halloween spread. Here are a few recipes I’ve made that I know you’ll like, too, whether you’re planning a party for ghoulish adults or tiny superheroes and witches.

Eyes On You Slice a baguette into small rounds, arrange on a baking sheet and brush with olive oil, and toast in the oven; alternately, use pre-bought crostini. Slice grape tomatoes in half until there’s equal tomato halves to crostini. Spread your favorite spreadable cheese on the bread — I like Pineland Farms Bacon and Swiss Spreadable Cheese, available locally at most Hannaford grocery stores, though any lighter-colored cheese spread will do. Place one tomato half in the center of each crostini. Put a few tablespoons of hot sauce in a dish (or red food coloring diluted with a little water, if you don’t like things spicy), and with a toothpick, draw a few “bloody” lines out from the tomato.

Before your guests arrive, pop these in a 350 degree oven for 10 or so minutes so the cheese gets bubbly. One they’re out of the oven, dot a tiny bit of cheese on the back of a sliced black olive and pop it on the center of the tomato, for the pupil. Deliciously gross.

Guac Pumpkinhead Take a small-to-medium sized pumpkin — not a big one — and scoop out the guts, taking care to scrape the sides. Carve a face into the front that looks as though it’s thoroughly disgusted, with a big, wide open mouth, and set aside. Make guacamole your preferred way; for me, it’s three avocados, mashed with the juice of one lime, one small grated onion, and then salt, black pepper and hot sauce to taste. To display, place your carved pumpkin on one side of a tray. Fill the pumpkin up to the top of the carved mouth with guacamole, and then spread the rest of the guac out from the mouth onto the tray. Voila: A puking pumpkin.

If guacamole isn’t your thing, this can be replicated with salsa or with queso dip.

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food file

34 / BANGOR METRO Food File 2016

Horrible Sashimi This one is very silly. First off, make Rice Krispie Treats, which involves melting a bag of marshmallows and three tablespoons of butter in the microwave until completely melted, combining that with six cups of Rice Krispies and pressing it all into a sheet cake pan, until completely cool. Once those are made, slice the treats into equal-sized long rectangles; about 3 inches by 1.5 inches. You’ll need green-colored Fruit Roll-ups, and you’ll need a few bags of gummy worms or snakes — though if you can find some other gross or scary gummy products, like spiders or cockroaches, all the better.

Place a gummy on your “sushi rice,” and wrap it up with a strip of Fruit roll-up, standing in for nori seaweed. Mmm. Sushi. With a far longer shelf life than the real thing.

CREEPY CRAWLY COOKIES Oreos plus pretzel sticks and white chocolate chip eyes create spooktacular spider cookies

Meringue Bones If you’ve made meringue, you’ll know that this one should be extremely easy. To make, preheat oven to 250 degrees, and beat 2 egg whites on high, slowly adding 1/2 cup of sugar by the tablespoon, until the mixture is stiff and glossy. Using a pastry bag with a large nozzle attachment, pipe bones — one thick line with two round shapes at either end — onto a parchment lined baking sheet. If you want extra gruesome bones, spray diluted food coloring in places onto the meringue, or mix chopped nuts into the mixture. Bake for 75 to 90 minutes until the bones have dried out. This recipe would be very easy to double, or triple, and you could also make ghosts with your meringue, adding black M&M’s for eyes.

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food file

SNACKS THAT SMILE BACK This simple and healthy snack is great for a kids party. Just combine apple slices, peanut butter and white chocolate chip “teeth” (marshmallows work too)

“Handy” Punch Make your favorite Halloween punch. I’m a fan of a classic champagne punch, which I make with one bottle of champagne (or ginger ale), 1 cup of vodka (which you can omit), 1 2-liter bottle of raspberry lime seltzer, and 12 ounces of lemon or limeade. I generally like to have enough of these ingredients to make two batches of punch, since this tends to go quickly. With this as your base, you can either add pomegranate juice for a punch that looks bloody, or pineapple juice mixed with green food coloring for a slimier presentation. Twenty four hours before your party, take two latex or rubber gloves, and carefully fill them with water until there’s just enough room at the base of the glove to tie it off with a rubber band wrapped tightly. Freeze the gloves overnight, and when you make your punch, remove the glove and add your frozen hand. If you have some frozen berries, throw those in as well. You’ll have an extra hand handy for that second batch, too.

This is also fun to make with a red sangria.

Mummies in a Blanket Simple, fun, tasty and an ideal Halloween dinner or party snack. On a sheet of parchment, unroll a tube of Pillsbury Crescent Rolls and slice into strips. They won’t be perfect and they shouldn’t be – some variation gives the mummies a spookier look. Working quickly because the dough does get sticky, wrap your strips around hot dogs – full-sized dogs are great for dinner or halved or smaller franks would be great appetizers. Bake for the recommended time - at 375 degrees for 12-15 minuted until golden. Using mustard or ketchup, add creepy yellow or red eyes to your mummies.

Tip: use a toothpick to perfect the eyes.

Direct from the mustard bottle = Pinterest fail.

36 / BANGOR METRO Food File 2016

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food file

Time to Talk Turkey

BY METRO NEWS SERVICE

38 / BANGOR METRO November Food File 2016 2016

H

osting a holiday

meal for loved ones provides an exciting opportunity to bring family and friends together during a special time of year. Firsttime hosts may be a little nervous and put pressure on themselves to make the meal just right. But there are a few tricks of the trade novices can employ to calm their nerves and enjoy their first foray into holiday hosting.

• Go with what you know. Experimenting in the kitchen can be fun, but such experimentation should be avoided when hosting for the holidays. When planning the menu for your holiday dinner, choose a main course that you have prepared in the past. Familiarity can calm your nerves, and you're less likely to forget key ingredients when preparing a meal you have made several times in the past. If you want to experiment a little, do so with desserts that you can prepare and test for taste several days in advance. If the desserts don't pan out, you will still have a few days to find an alternative.

• Get a head start wherever possible. The day friends and family are coming to visit figures to be hectic. In addition to preparing the meal, hosts must also ready their homes so they can create a welcoming environment for their guests. Once you have chosen the menu, look for items that can be prepared in advance of the big day.

Desserts can often be made several days in advance, as can certain side dishes. Do as much prep work for the main course the night before the meal as possible.

• Double check your pantry. Even if you're making a meal you have made a dozen times in the past, peruse your pantry to make sure you have every ingredient you're going to need. If you're used to making the meal for four people but will now be making the meal for 12 of them, make sure you have enough of each ingredient to make the meal in bulk. To make things easier, update your recipe to reflect the additional guests before going to the grocery store. Doing so guarantees you won't run out of ingredients once you start preparing the meal.

PHOTOS: SPIKE MAFFORD, CREATAS IMAGES, BHOFACK2, ROSEMARY BUFFONI, MSPHOTOGRAPHIC, NEILR_73/THINKSTOCK

Tips for first-time holiday dinner hosts.

Carving 101 Slice off a perfect holiday with these turkey carving tips.

Roasted turkey is the centerpiece of many holiday feasts. That glistening, golden skin and moist meat beneath is the perfect companion to potatoes, string beans and any number of side dishes.

Many holiday chefs have received compliments on the appearance of a freshly prepared turkey sitting on the holiday serving platter. But those same chefs may not know how to properly carve up their masterpieces after the grand presentation has been made.

1.

Place the turkey on a large, sturdy cutting board. Do not cut the turkey in the pan you used to cook it. Remove the string that may be tying the legs together. Turn the board so that the back of the turkey is facing you.

2. Choose a sharp knife to carve the turkey. A long, nar-

row knife may work best. Serrated knives may tear the turkey meat, so it may be better to use a flat knife. Some people prefer the ease of an electric knife. This is entirely your choice.

3.

Cut through the skin on a leg and gently bend the leg as you slice through to expose the joint. Cut through and remove the entire leg. Then separate the drumstick from the thigh.

Repeat on the other side. • Ask guests to bring nonessential items. Guests will likely offer to bring something to the holiday dinner, and there's nothing wrong with accepting help. But don't ask guests to bring items that are essential to the meal, as that can delay the meal if guests get stuck in traffic or show up late. Instead, ask guests to bring a bottle of wine, a small dessert or even some snacks guests can eat while waiting for the main course. • Ask about food allergies. While hosts don't need to cater to every food allergy under the sun, ask each guest if there is any particular food or ingredient they absolutely must avoid. If enough guests admit they must avoid a particular dish, you then know not to prepare it. In addition, have plenty of vegetables on hand for guests who are vegan or vegetarian.

Holiday hosting is fun, and first-time hosts can make it even more fun by employing a few veteran tricks of the trade.

4.

Cut the thigh meat parallel to the thigh bone and place on your serving platter.

5.

To slice the breast meat, insert your knife in the center of the breast bone and cut down until you reach the ribs. Then slice the breast meat in toward your initial cut so you are cutting across the grain of the meat. This will keep the meat tender. Another idea is to remove one side of the breast and slice across it to produce smaller pieces for serving.

6. Find the wish bone and place it on the side to dry. Children typically like to break the wish bone.

7. Find the joint of the wings and remove them in a similar fashion as you did for the legs. They are small enough that they should not require extra slicing and can be placed whole on the serving platter.

8.

Drizzle the sliced meat with any reserved cooking juices to keep the turkey moist and flavorful.

Since turkey is usually the star of many holiday meals, it pays to know the correct way to carve turkey for celebrations.

www.bangormetro.com BANGOR METRO / 39

food file

Dishing Up

Delicious

P

BY METRO NEWS SERVICE

laying host

or hostess and inviting crowds of people to visit is part of what makes the season so special and memorable.

Lavish meals are a large part of holiday celebrations, with many people indulging in dinners and desserts throughout the holiday season. This is a time when many families display their best recipes. Looking for a few new entries to add to the mix this year? Try these versatile appetizers.

Appetizers need a solid base onto which the culinary creation can be built. “Cornbread Blinis” offer just that. These small cornmeal “pancakes” are beautiful, sturdy hosts for the likes of thinly sliced prosciutto or smoked salmon. Enjoy these recipes, courtesy of Denise Gee’s “Southern Appetizers: 60 Delectables for Gracious Get-Togethers” (Chronicle Books), and top the pancakes with “Divine Crab Spread.”

Makes 24 1/2 cup good quality, stone-ground yellow cornmeal 1/2 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg, lightly beaten 4 tablespoons butter; 2 tablespoons melted 2 to 3 tablespoons finely chopped fresh chives or Italian flat-leaf parsley, optional

Divine Crab Spread Makes about 3 cups 8 ounces whipped cream cheese 1/4 cup heavy cream or half-and-half 1/4 cup freshly squeezed lemon juice 2 tablespoons chopped fresh chives or finely sliced green onions 1 to 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 1/4 to 1/2 teaspoon salt 1/8 teaspoon hot sauce 1 pound jumbo lump crab meat, picked over for shells 40 / BANGOR METRO Food File 2016

In a medium bowl, whisk cornmeal, flour, sugar, baking powder, and salt. Whisk in the milk, beaten egg, melted butter, and chives. Stir until just combined.

Heat 1 tablespoon butter in a hot skillet or griddle. When bubbling, add the batter in tablespoonfuls about 1 inch apart. Cook the blinis until bubbles form on top, about 2 minutes. Flip and cook another minute or so, until lightly browned and golden. If desired, keep warm in an oven heated to its lowest temperature.

Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

In a medium bowl, combine the cream cheese, cream, lemon juice, lemon zest, chives, mayonnaise, Worcestershire, salt, and hot sauce and stir until smooth.

Gently add the crab meat, using a rubber spatula to fold it into the cream cheese mixture until just combined. Refrigerate the dip for at least 2 hours, or up to 1 day.

To preserve the freshest flavor, keep the dip in a well-sealed container surrounded by ice in a larger container. Serve it very cold, garnished with lemon wedges and whole chives.

PHOTOS: COURTESY OF METRO NEWS SERVICE

Cornbread Blinis

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HOLIDAY GIFT

Guide

ALL I WANT FOR CHRISTMAS IS Laying the mac down on apple pie recipes.

Story & Photos

by Jeff McIntosh, BloggingWithApples.com

42 / BANGOR METRO Food File 2016

I

t feels like

Pie

I’ve been working on apple pie for ages. I’ve made apple pies before and I’m sure I will make lots of different ones in the future, but I wanted to finally figure out THE apple pie recipe—the apple pie I’ll make for the rest of my life, the one my kids will refer to when they ask for an apple pie 20 years from now. It took a few months of playing around and trying different crusts, but I am finally happy with the result.

I called this recipe Granny Mac because I used a combination of Granny Smith and McIntosh apples. The internet once told me you should use tart apples like Granny Smith to make apple pie but I couldn’t in good conscience turn my back on McIntosh apples. I compromised and used half of each.

Of course, before we start dealing with apples we have to address the crust. Homemade crust is really easy and far superior. It is completely worth the little extra effort.

To make the crusts I mix 2.5 cups flour with 1 teaspoon of sugar and 1 teaspoon of salt in a large bowl.

Next up is butter and lard. Most directions call for dicing chilled butter to work into flour. I use 1 stick or 1/2 cup grated butter. Then, using a super-precise trick I like to call the “grate about the same amount of lard into the bowl” technique, I end up with about a cup of butter and lard total.

Using my hands, I mix that all together until it is well incorporated and looks like little flour crumbles. Finally, add around a quarter cup of ice cold water and mix. It will quickly turn into an easily workable dough that can be split in half to make 2 equal portions of dough. We will be using one for the top crust and one for the bottom.

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These two pieces of dough are now getting wrapped in plastic wrap and going into the fridge to chill for a couple hours.

Now onto the filling, and one of my least favorite kitchen jobs of all time— peeling apples. I dislike peeling apples more than chopping fresh garlic. I find both tasks tedious and I dread them to the extent that I search out alternatives.

After mentally preparing for the terror that is peeling and coring eight apples, I plan to slice them as thin as I possibly can. I am using four Granny Smith apples, and four McIntosh apples. The goal will be for the apples to mound over the top of the pie pan.

Into the bowl goes eight apples worth of slices. Add 1/3 cup sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon fresh grated nutmeg, and a 1/4 cup flour. This gets mixed up and

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HOLIDAY GIFT

Guide allowed to sit while I roll out the dough.

The apple slices combined with sugar will draw out some of the water from apples, but I still pour it all into the pie. I added enough flour to thicken it and allow it to cool before slicing to avoid liquid pie.

I like to roll out the dough on a piece of parchment. That way you can slide your hand under the parchment and flip it into the pie pan (and on top of with the second crust) and peel off the paper. The bottom crust gets pricked with a fork to prevent any bubbling. Then the filling goes in. It should mound in the center, slightly higher than the pan. The apples will cook down a little in the oven.

The top piece goes on and I cut away the extra dough around the sides (don’t throw it away – I used the extra and made a little apple hand pie). Then I try in vain to crimp the sides to make it look professional. After failing at that I move on to slicing some steam vents in the top of pie.

The last step before baking is to crack and whisk an egg yolk and brush the top with the egg wash. Then, sprinkle a nice dusting of white sugar on top and you will be rewarded with a nicely browned, crispy, and sugary top crust.

This is going into a 375 degree oven for about 45 minutes. After a few tries I learned to loosely cover with tin foil after 30 minutes. That way the pie keeps cooking but the top won’t brown anymore (or burn). I don’t take the pie out of the oven; I just open the oven after 30 minutes and if I like how the crust looks, I slide a couple pieces of tin foil slightly tented over the top of pie and this seems to work great.

The final result was glorious. I let it cool completely overnight before slicing into it. It was one of those few times I know I really blew my family away.

That always feels nice when cooking for a family.

44 / BANGOR METRO Food File 2016

dessert

GRANNY MAC APPLE PIE

Author: Blogging with Apples Prep time: 20 mins // Cook time: 45 mins // Serves: 8

INGREDIENTS

INSTRUCTIONS

2 pie crusts

Preheat oven to 375 degrees.

8 apples (4 Granny Smith, 4 McIntosh preferably) peeled, cored, and sliced thin

Place one pie crust in bottom of pie pan and prick with fork.

/3 cup white sugar plus extra for dusting

1

/3 cup brown sugar

1

½ teaspoon cinnamon ¼ teaspoon nutmeg ¼ cup flour 1 egg yolk whisked

Place apple slices in large bowl and mix in sugar, brown sugar, cinnamon, nutmeg, and flour. Pour apple mixture into pie pan so the apples are mounded slightly over the top of the plate.

Add the top crust. Flute edges and slice vents in the center.

Brush top with egg yolk and sprinkle with white sugar. Bake 30 minutes and then cover with loose tin foil tent (to prevent excessive browning) and continue to bake another 15 minutes.

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