For those of you who don’t live in Maine or New England, this month’s issue might be a harder to come by, but if you can get your hands on a copy, do it! Amy Traverso, accomplished writer, has given the Riggin wonderful kudos and Mark Flemming, photographer extraordinaire, adds a lovely balance to her words.
Recipes included in the article are Pecan Sticky Buns, Cornish Game Hens with Smoked Shrimp and Brandy Stuffing, Zucchini Gratin, and Lime Pie Jars. You can also find these recipes in At Home. At Sea – The Red Book, 2nd Edition.
A passenger of ours, Lauren Hubbell, gave this recipe to me. To dress them up a bit, dip one end of the biscotti into melted semi-sweet chocolate and place on waxed paper to cool. Biscotti are crunchy and store well. They’re excellent for dipping into coffee, hot cocoa, or whatever you’d like.
2 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
4 large eggs
1 teaspoon vanilla extract
1 1/4 cups dried cranberries
1 cup whole almonds
Preheat oven to 325°. Grease one cookie pan. Mix together all the ingredients. The dough will be stiff and sticky. Grease your hands well and form the dough into 2 logs (1 x 2 x 15 inches) place on the greased cookie pan. Bake for 30 minutes. Remove the logs from pan to rack and cool for 5-10 minutes. Reduce the oven temperature to 300°. While still warm, slice the logs at an angle into 3/4-inch slices. Place the slices on an ungreased cookie pan and bake for an additional 20 minutes. Remove from pan and cool on rack.
We get the most wonderful beets from Hope's Edge Farm, a CSA in Hope, Maine and from my own garden. Obviously the fresher the beets, the better the salad. I adapt this recipe to what’s available; it’s really flexible. I replace the roasted beets with roasted onions, roasted squash or steamed beans. The pecans become pine nuts or walnuts. The goat cheese becomes a feta or a bleu cheese; sometimes I add lemon juice to the dressing.
Warm crusty bread and you've got yourself a meal!
Roasted Beet and Goat Cheese Salad
1 cup whole pecans 2 pounds fresh beets, stemmed and scrubbed 2 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon fresh ground black pepper 8 ounces fresh goat cheese 1 head romaine lettuce, washed, in bite-size pieces 2 tablespoons olive oil 2 tablespoons balsamic vinegar Salt and pepper
Preheat oven to 450°. Place the pecans in a pie pan and toast in the oven for 7 minutes.Cut the beets in quarters or eighths, depending on how big they are. Toss the beets with the oil, salt, and pepper in a roasting pan. Roast until the beets are tender when pierced with a fork, about 45 minutes to an hour. Set the beets aside to cool slightly, and be sure to reserve any excess liquid in the roasting pan. Toss half of the pecans and half of the goat cheese with the lettuce, beets, oil, vinegar and salt and pepper. Sprinkle the reserved beet liquid on top of the salad with the rest of the pecans and goat cheese and serve.
Chef Annie My belly is getting happy at just the thought of this salad
If you would like to reduce the fat in this recipe even further and/or make this a vegetarian dish, replace the turkey with 1 1/2 cups of bulgur wheat and the chicken stock with vegetable stock. The texture is similar to that of meat and you may not even notice the difference.
Turkey and Red Bean Chili
3 tablespoons olive oil 1 pound ground turkey 1 1/2 cups carrots, peeled and diced 2 cups onions, diced 1/2 green pepper, diced 1 jalapeno pepper, diced (optional) 1 tablespoon salt 2 tablespoons garlic, minced 3 tablespoons chili powder 2 tablespoons cumin 1 tablespoon oregano 28 oz. tomatoes 28 oz. chicken stock 2 cups dried or 4 cups cooked kidney beans
Garnishes: 1/2 red onion, minced 1 bunch fresh cilantro, minced 1 cup sour cream or yogurt, low-fat varieties will work too 2 cups grated cheddar cheese 1 cup salsa
Stove top: Heat oil in a medium stock pot over medium high heat. Add the turkey meat. When the turkey meat starts to brown on the bottom of the pan, add the carrots, onions, peppers, garlic, salt and spices. Cook until the onions are translucent. Then add the tomatoes, chicken stock and beans. Reduce heat and simmer for at least 1 1/2 to 2 hours and until the beans are tender.
If you would like to use bulgur instead, add it after the beans have become tender and cook for another 30 minutes. You may need to add more stock.
Crock pot: Add all ingredients at once reducing either the tomato or stock to 16 oz or one can. If you are using bulgur rather than turkey, allow for one hour of cooking time at the end.
This recipe is one that never fails to satisfy. It’s a good one for a crowd, but I often make it just for the family too. I love that it goes into a bundt pan and comes out looking all pretty.
Apricot-Ginger Pound Cake with Rum Glaze
Cake 1 1/2 cups (3 sticks) unsalted butter, very soft 3 cups sugar 7 large eggs 1 1/2 teaspoons vanilla extract 1/3 cup sour cream 1/3 cup milk 3 1/2 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking powder 1/4 cup coarsely chopped crystallized ginger 1/2 cup coarsely chopped dried apricots
Glaze 2 tablespoons dark rum 2 tablespoons orange juice 3/4 cup sugar
Have all ingredients at room temperature. Preheat oven to 325°. Butter and flour a bundt pan. Place the butter and sugar in the bowl of an electric mixer. Cream them together at medium speed, then add the eggs, vanilla, sour cream and milk. Add the flour, salt and baking powder. Gently fold in the ginger and apricots. Spread the batter evenly in the prepared pan and bake until the cake springs back when lightly touched in the center, approximately 1 hour 10 minutes. Cool the cake upright on a cooling rack for about 10 minutes. Tap the sides and invert the cake onto the cooling rack. In a small bowl, blend together the rum, orange juice and sugar. Use a pastry brush to brush the surface of the warm cake with the glaze.
Allow the glazed cake to cool completely before serving (approximately 1 to 2 hours).
Makes 12 large or 16 smaller servings.
Chef Annie Baking with a gas stove instead of a wood stove