Easy and Healthy Appetizers for Super Bowl Sunday

Sunday will surely see me on the couch with a wide perimeter given by my family (football viewing is an active sport for some).  Before the big day, though, I’ll do some prep work so that we can all snack and graze while I watch.  May the best team win!

Appetizer Menu for Super Bowl Sunday
Rosemary Cheese with Apricot Preserves
Baked Brie variations
Homemade Crackers
Tomato, Dill, and Fontina Tartlet
Potato Skins with Artichokes and Fontina
Steamed Artichokes with Honey and Curry Yogurt Dip
Endive with Green Pea Hummus

healthy appetizers by Elizabeth Poisson

Steamed Artichokes with Honey and Curry Yogurt Dip
When you trim artichokes immediately rubbing them with lemon juice can help keep them from turning brown.For those new to artichoke eating, break the leaves off of the artichoke and use your teeth to gently scrape the meat on the inside of the leaf. Discard the leaf. Once the leaves are gone, use a spoon to remove the choke (the fuzzy part) and enjoy the artichoke bottom.

2 artichokes, leaves and stems trimmed
1/2 lemon (plus extra for rubbing)
1 tablespoon kosher salt

Cover 2 artichokes with water in a small saucepan or stockpot large enough to accommodate. Add the lemon and salt. Bring the water to a boil with the cover on and reduce heat to a simmer for 30 to 40 minutes. Drain upside down. Serve warm or chilled with the Honey and Curry Yogurt Dip.

Serves 4

Honey and Curry Yogurt Dip
The curry flavor will increase the longer you let it sit.

1 cup plain Greek yogurt
4 teaspoons honey
1/2 teaspoon fresh lemon juice
1/2 teaspoon curry powder (or less)
several pinches of kosher salt

Combine all ingredients. Refrigerate for up to 24 hours.

Makes 1 cup

Artichokes with Honey and Curry Yogurt Dip by Elizabeth Poisson

Annie
Let’s have some fun rooting for our teams!  Go Pats!

Easy Holiday Baking – Lemon Madeleines

These little gems are best eaten shortly after they come out of the oven, but the batter can wait in the refrigerator until you are ready to bake and this is why I love them for entertaining.  Typically served with coffee or tea, these little ‘cakes’ are beautiful on any cookie tray.  You can even bake them ahead of time and freeze them.  If you choose this route, let them come to room temperature first and then dust them with powdered sugar before serving.

Lemon Madelines Photo by Elizabeth Poisson

Some of my other favorite holiday baking recipes are Buche de Noel; Chocolate Rosemary Tart; Holiday Pumpkin Roll; Apricot Orange Pound CakeChocolate Candy Cane Cookies; Pear Frangipane TartWhite Chocolate, Cranberry, Pecan Bars; Snickerdoodles; and Lemon Curd Cheesecake.

 

Lemon Madelines Photo by Elizabeth Poisson

Lemon Madeleines
I used to make these for the girls as an afternoon snack on winter days.  The initial recipe comes from Dorie Greenspan, my hero, in Baking with Julia and then was first published in Sugar & Salt: The Blue Book.

3 tablespoons unsalted butter, melted, plus a little extra for the madeleine pan
1 1/4 cups sifted cake flour
1/8 teaspoon table salt
2/3 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 teaspoons lemon zest; about 1 lemon

Preheat oven to 400°F. Butter 12-cookie madeleine pan generously. Sift the flour and 1 tablespoon of sugar onto parchment paper or waxed paper and set aside. Combine the sugar and eggs in a mixing bowl and immediately begin to whisk with either the whisk attachment or a hand-held mixer until the color has lightened considerably; the volume has tripled and the mixer forms ribbons on the surface for 10 seconds or so. Add vanilla extract, lemon extract and lemon zest and whisk briefly. Remove the bowl from the mixer and fold in the sifted flour and sugar in thirds. Add a little bit of the batter to the melted butter and gently fold, then fold the butter mixture into the rest of the batter in the mixing bowl. Do this ever so gently. Rest the batter in the refrigerator for at least 1 hour. Spoon half of the batter into prepared pan. Bake for 5 to 6 minutes or until the cookies are spongy in the middle. Remove from pan and set on a cooling rack. Wipe the cookie pan clean, butter again generously, spoon rest of batter into the forms and bake again for 5 to 6 minutes.

Makes 24 cookies

Annie
Yum!

Top 10 Gifts for the Bakers in Your Life

baking powder biscuits
As anyone who has sailed with us knows, Kitchen Aides and Cuisinarts are not a part of my tool kit on the Riggin.  They require electricity, something I don’t have in my galley.  What I do have is good, old-fashioned muscle and technique.  I use very basic tools to make very special baked goods and I don’t need a lot to accomplish this.

Also, because I have limited space, the tools I do have on the boat need to be ones that I use all the time or they need to do more than one task.  Here’s my list of tools that I wouldn’t go sailing without and that might spark an idea or two for the baker in your life, whether they bake on dry land or on the water.

My three favorite stores for baking and cooking tools are: The Good Table, Now You’re Cooking, and King Arthur Flour.  All are wonderful, local stores with a well-curated supply of useful baking tools.

Sifter – While a whisk will work for this task, there’s nothing that works better for making light, fluffy cakes.

Scale – The best bakers weigh all of their ingredients.  If nothing else, sometimes a recipe calls for a weighed amount and not a measured amount.  Super helpful.

Thermometer – All baking is about details and precision.  Don’t over or under bake anything again by removing it from the heat at just the right temperature.

Parchment paper – A gift from the non-stick gods.  Lining cake pans and cookies sheets with parchment or with a silicone sheet helps with the least favorite part of baking – the clean up!

Whisk – Just don’t try a baking life without one.  Great for thin batters, egg whites, and whipped cream, but a whisk will also work as a sifter in a pinch.  Just not for those super fluffy genoise cakes and such.

Rolling pin – Wooden ones are my favorite.  With or without handles, this is an essential piece of any bakers arsenal.

Pastry bag – At some point you’ll want to try your hand at pate au choux or decorating a cake.  The professional way to go is with a pastry bag and at least a few basic pastry tips.

Cookie scoop – Bake cookies that are all the same size by scooping them with this cookie scoop.  It makes the process go so much faster too.

Pastry knife – For making biscuits and pie crust, this tool is essential.  There isn’t a day on the boat that goes by where I don’t use this handy tool.

Bench scraper – Bread bakers, pie bakers, biscuit bakers and basically anyone who gets dough on the counter for any reason will love this tool.  Again, I use it on a daily basis.

Cooling rack – While this is one tool that I don’t have space for on the Riggin, I do use them at home all the time, and there I almost never have enough. 🙂

Annie
Also, doesn’t it go without saying that every baker (and cook) should have cookbooks that they love and trust (like Sugar & Salt and At Home, At Sea)?

Holiday Baking – White Chocolate, Cranberry, Pecan Bars

The windows are slightly foggy in the corners and the house is filled with the redolent smells of baking chocolate, toasted coconut, and warm pecans.  Right now, there might not be anything more tempting.  All the while outside, the wind howls and the snow pelts the side of the house.  Occasionally, a large mound of snow will slide off the roof to announce itself and inside, we are warm and cozy, baking one of our many holiday gifts.  Later, when the wind dies down, I’ll go for a snow shoe in the field out back.  If it’s really late, I’ll cross my fingers the sky is clear and the moon lights the way.  Moments like these have me feeling grateful for family, warmth, small houses, little things, rosy cheeks, and Maine winters.

White Chocolate, Cranberry, Pecan, and Coconut Bars Photo by Elizabeth Poisson

White Chocolate, Cranberry, and Pecan Bars
We also called these Everything-But-the-Kitchen-Sink Bars.  They first appeared in At Home, At Sea: Recipes from a Maine Windjammer and this is a riff on that original recipe.

Crust
1 cup (2 sticks) unsalted butter, melted (plus a little extra for the pan)
2 cups crushed vanilla wafers or graham crackers
2 cups shredded unsweetened coconut

Topping
6 ounces shaved white chocolate or white chocolate chips; about 1 1/4 cup
1 cup dried cranberries
1 cup coarsely chopped pecans
1 (14 ounce) can sweetened condensed milk

Crust
Preheat oven to 300°F. Spread the coconut in a 9- x 13-inch pan and toast for 7 to 10 minutes, stirring two or three times. In a medium bowl, combine the graham crackers, melted butter, and toasted coconut. Lightly butter the 9- x 13-inch pan and then transfer the mixture, pressing firmly with your hands to pack evenly. Turn the oven temperature up to 325°F. Chill the pan for 15 minutes and then bake for 10 minutes or until it begins to turn golden.

Topping
Remove from oven and sprinkle the chocolate, cranberries, and pecans over the crust. Drizzle the sweetened condensed milk over all and bake for another 30 to 35 minutes or until the center begins to bubble just slightly.

Let cool on a wire rack and cut into 12 or 24 even pieces.

Makes 12 or 24 bars

Annie
P.S. Cookbooks make a wonderful holiday gift.  Just saying.

Holiday Baking – Homemade Crackers

Almost always, making something from scratch is better than anything you can buy at the grocery store.  These crackers are no exception.  Super crispy, super flavor, super fun – and a special addition to any holiday appetizer board (especially with Rosemary Cheese with Apricot Preserves).

20150904_142706a

Homemade Crackers
I like them simple – with just salt and pepper sprinkled on them, but if you prefer, sprinkle fennel, sesame, or poppy seeds instead.  Recipe excerpted from Sugar & Salt: Book 2 (The Orange Book).

Dough
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons table salt
4 tablespoons extra virgin olive oil
1 cup water

Topping
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Optional
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds

Preheat oven to 450°F. Combine all of the dry ingredients in a medium bowl and then add the oil and water. Mix together for 1 to 2 minutes until fully combined. If there are still bits of flour in the bottom of the bowl, add more water a teaspoon at a time until the flour is fully incorporated.

Transfer the dough to a floured counter. Cut the dough in half and cover one half with plastic wrap while you roll out the other to a thickness of 1/8-inch. Slice into small squares with a pizza cutter and with a spatula, transfer to a baking sheet. Sprinkle with sea salt, black pepper and the other optional toppings and bake for 12 to 15 minutes or until the edges begin to brown and the centers are firm. Repeat with the second half of the dough.

Cool completely and store in an air-tight container.

Makes about 8 dozen crackers

Annie
These crackers also make a special hostess gift, wrapped in a cellophane bag and tied up with some red and white kitchen twine.

Holiday Baking – See it on 207!

I had the privilege of cooking with Rob Caldwell of WCSH6 and the show 207 a couple of weeks ago.  The first of three segments aired last night and you can watch me making Chocolate Rosemary Tart with Sea Salt Caramel Bark here.  The other two will air over the winter and as we know, we’ll let you know.  The recipe for the tart is on their site and if you’ve already got Sugar & Salt: The Orange Book, then you just need to add rosemary to the recipe in the book.

This was my first time in the new O’Maine Studio, which is a lovely upgrade from the former kitchen.  But it got me reminiscing as I was the first chef to do a spot in the original studio kitchen.  How many years ago was that?  Not gonna count.

Chocolate Rosemary Tart with Sea Salt Caramel Bark Photo (c) 2009 by Elizabeth Poisson
This bark has nuts in it, but the one I made for 207 was just flavored with vanilla and sea salt.

Annie
Thanks Rob and the gang for a fun time in your new studio!

Fun Photo Friday – Mushroom CSA

Gorgeous mushrooms arrive on our doorstep all summer long from Oyster Creek Mushrooms.  Each week it’s a surprise and each week it’s my job to figure out how to best showcase these lovelies.  Of course, the recipe I just posted earlier this week, Fettuccine with Chicken, Mushrooms, and Caramelized Onions is one, but there are many more, most of which I make up on the spot as I prepare dinner on the Riggin.

Every once in a while I’m also lucky enough to find chanterelles on a couple of the islands we visit.  It took me four years of watching and observing their entire life cycle before I felt confident enough to pick them.

Other yummy mushroom recipes:
Fish Stew with Porcini Mushrooms and a Quick Buttermilk Bread
Super Big Roasted Portabella Mushroom Ravioli
Roasted Shallots and Mushrooms in a Sherry Cream Sauce over Polenta
Orzo with Shitake Mushrooms, Caramelized Onions, and Spinach

local mushroom csa in maine
Chanterelles
Beech Mushroom
Beech Mushroom

 

Black trumpet
Shitakes

Annie
(turns out photos from 10 years ago aren’t as awesome, so forgive us if you click on the recipe links)

Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Every week over the course of the summer, a new brown paper bag of mushrooms arrive from Oyster Creek Mushrooms.  It’s always a surprise and it’s always delicious.  Almost any mushroom will do in this recipe, and sometimes, in the winter, when our CSA is inactive, I use button mushroom which are also wonderful in this dish.

This happens to be one of E’s favorites and is in my cookbook, Sugar & Salt: The Blue Book.

Fettuccine with Chicken, Mushrooms, and Caramelized Onions

Fettuccine with Chicken, Mushrooms and Caramelized Onions
This recipe is perfect for using up leftovers from a whole roasted chicken. If you don’t have cooked chicken handy, you can use uncooked, boneless chicken – 1 to 1 1/2 pounds of chicken tenders, breasts, or thighs, cut into 1/4-inch slices. Just add the chicken at the same time as the mushrooms instead of at the end of the recipe and increase the cooking time to 10 minutes.

1 pound fettuccine
2 tablespoons extra virgin olive oil
3 cups sliced onions; about 2 small to medium onions
10 ounces mushrooms, sliced; about 4 cups
1 1/2 teaspoons kosher salt
several grinds fresh black pepper
1/2 cup white wine
1 cup heavy cream
3 cups cooked chicken, pulled into 1-inch pieces
1 ounce grated Parmesan cheese; 1/2 cup lightly packed

Following the instructions on the package, bring water for the fettuccine to a boil. While the water is heating, heat the oil in a large sauté pan over medium-high heat; once the oil is hot, add the onions. Sauté the onions for 20 minutes, reducing heat to medium-low when the pan begins to brown slightly. When the onions are tender and golden brown, add the mushrooms, salt, and pepper and sauté for another 5 minutes. Add the wine, return the heat to medium-high and bring to a boil. Begin cooking the pasta following the package instructions. Add the heavy cream to the onion/mushroom pan and bring to a boil again. Add the chicken and continue cooking for a few more minutes, stirring frequently, until the chicken is heated through; serve over the pasta with Parmesan as a garnish.

Serves 4 to 6 generously

Annie
P.S. Jean, if you are cooking for only 2 people, this recipe will freeze well.  Just saying.  🙂

Cooking Class Complete

Getting ready to roll!

If you’ve never taken a class at Stonewall Kitchen Cooking School in York, you should.  The space is beautifully appointed and the crew top-notch.

Fun fall decorations outside the cooking school.
Using the garden as harvest decoration

It’s also seriously at least 10 times the cooking space I have on the Riggin.  Instead of standing at my stove and turning, turning, turning from stove to baking supplies to counter top, I had miles of kitchen to cover and all sorts of spaces to loose track of my knives and glasses and any number of trays of mise en place kitted up for the class.  This girl is not used to being able to spread out!

Working on the Poached Garlic and Thyme Soup

I had not a clue what to expect when I arrived, as I’ve never been in the cooking school side of the campus before.  As I walked around to familiarize myself with the space, I had several lovely surprises in the form of Riggin guests who kept walking through the door.  As soon as I’d hugged one, the next walked in!  What a treat to have the support of those who already knew me as I began the class and walked everyone through the recipes from bread to dessert.

One of our long-time guests and her friend arrived to lend support and fun. xo!
The mile long counter top, and I’m not kidding.

After teaching to a full class for 90 minutes, there was time to sign books and talk with folks as they filtered out.  What a lovely way for everyone to spend a long lunch and what a fun time I had sharing it with them.  Many thanks to the Stonewall Kitchen crew for making my first time go so smoothly.

Signing books and chatting with the peeps

Annie
Looking forward to the next time

Stonewall Kitchen Cooking Class

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

If any of you happen to be or live in the area, I’ll be doing a cooking class at Stonewall Kitchen this Friday, October 26th.  We’ll be making recipes from my newest cookbook, At Home. At Sea – The Red Book, 2nd Edition.  On the menu for the learning luncheon:

Stonewall Kitchen Menu

Poached Garlic Soup with Thyme and Red Pepper Cream
Cornish Game Hens with Smoked Shrimp and Brandy Stuffing over Greens
Leek and Carrot Parmesan Gratin
No-Knead Stirato Bread

Butterscotch-Topped Gingerbread with Sautéed Apples

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

Stonewall Kitchen cooking class with Annie Mahle of the Schooner J. & E. Riggin

As you might expect the kitchen is well-appointed and kitted with beautiful equipment.  I can’t wait to share some stories, some recipes, and lots of laughter with you all!
Details:  Friday, October 26th, from 11:30 to 1 p.m. at the York, Maine flagship store.
See you there!
Annie