Maine maple walnut pie

Since I’m in a baking frenzy, thought I’d share the recipe for this favorite:

Maine Maple-Walnut Pie

INGREDIENTS

3/4 cup  granulated sugar

1/2 cup  firmly packed light brown sugar

1/3 cup  butter, softened

3  eggs

1/2 cup  light cream

1/4 cup  Maine maple syrup

1/4 tsp  salt

1 cup  walnuts, broken into pieces

1 tsp  vanilla

9 inch  unbaked piecrust

DIRECTIONS

• Preheat oven to 350 degrees.

• In a saucepan, cream the granulated sugar, brown sugar and butter.

• Add the eggs and beat well.

• Add the cream, maple syrup and salt.

• Cook over low heat for five minutes, stirring constantly.

• Remove from the heat, and stir in the walnuts and vanilla.

• Pour into the pie crust, then bake for one hour.

Serve warm, topped with real whipped cream or ice cream (preferably Maine made, such as Round Top or Gifford’s).

Air show to return in 2011

According to an AP story earlier this week by David Sharp, the famed Blue Angels will again soar above Brunswick:

The Midcoast Regional Redevelopment Authority will hold the air show in the summer of 2011, and it will feature the Navy’s Blue Angels just as in years past. The visit by the Navy’s flight demonstration team will coincide with the 100th anniversary of Navy aviation.

The show is slated for Aug. 27-28, and unlike previous shows, there will be an admission fee charged.

If Santa has a boat…

Wishing you and yours peace, warmth, and love.

Signed, sealed, delivered…

I’m yours. Or rather, my book is.

Need a last-minute (or future) present?

Want a few books for clients or to place in guest rooms?

Want to surprise a friend planning a trip to Maine or a loved one pining to return?

I have a limited quantity of Moon Coastal Maine in my hot little hands, and I’d much rather have them warming someone else’s hands, where they can do some good. I’ll even through in one email consultation. Retail book price is $19.95. My price–signed, sealed in gift wrap if desired, and delivered via U.S. postal service regular mail within the continental U.S: $20. Contact me through the Email Hilary link on my website.

Chillin’ in Portland

Got your 2010 calendar up yet? Circle Jan.28-30. Those are the dates for the Portland Harbor Hotel Annual Ice Bar.

Never been? The wear-your-woolies event is just as it sounds. Executive Chef Ear Morse transforms the hotel’s courtyard into a lounge with bars sculpted from more than 18,000 pounds of ice (that’s nearly three times the amount of hard water than last year).

Belly up (okay, you might want a layer or two of down on that belly) to the bar and order specialty martinis, wine, local beers. Then chill (literally and figuratively), while nibbling on complimentary hors d’oeuvres and listening to light entertainment.

Morse know his way around the cubes. He’s won two bronze medals in the the World Ice Sculpting Championships and a gold in the European Ice Championships.

The Ice Bar is open from 4:30 to 9:30 p.m., and admission is by a $10 donation which supports the Center for Grieving Children, Share Our Strength, and Junior Achievement.

Farmers Fare

One of the highlights of my visit to the Camden-Rockland area was finally getting to Farmers Fare, the new Rockport market and cafe emphasizing Maine grown produce and farm-made products. What a gem! It’s a huge post-and-beam structure, filled with food. There’s a butcher counter in one corner, a cafe on the other end. In between are freezers and refrigerated cases with ice cream, spreads, butter, beverages, cheeses and the like, and tables of breads, condiments, wines, sweets, chips, and so much more. If I hadn’t already finished my holiday shopping, I could have done it all here. Couldn’t help but pick up a few stocking stuffers, though.

The order-at-the-counter cafe has both pre-made and made-to-order fare. The menus lists soups, salads, small plates (one with Maine charcuterie, another featuring Maine cheese), and bigger plates ( all hot sandwiches ar available on gluten-free breads).

I’m never one to say no to artisan cheeses, and the so-called small plate was huge. It included Appelton Creamery Camembert, Sunset Acres Farm Chevre, Bigelow Mountain Blue, and Swallowtail Farm Queso Blanco, arranged on a bed of mesclun greens and accompanied by grilled baguette slices and chutney, all for $7.99.

Farmers Fare isn’t just a store, it’s a community center, with events, such as tastings and lectures,  suppers and even a visit by Santa on the calendar.

With the Rockport Marketplace, home of the State of Maine Cheese Company, Cellardoor Winery’s shop, Fresh Off the Farm natural foods market, and the Market Basket gourmet foods shop, Rockport is becoming quite a delicious destination.

Rockland’s 2009 lobster trap Christmas tree

Bourdain in Maine

Yup, it’s true. The celebrity chef is coming to Maine in a few weeks to film a Maine show. He’ll be visiting four Portland restaurants and two in Rockland (one of which likely will surprise you), and, my source says, he plans to film something, perhaps a bean supper, inland.

Fancying Francine

Dined at Chef/Owner Brian Hill’s  Francine Bistro last night, and I liked it. Food is well prepared and innovative; service is very good. It is not, however, a fine dining restaurant; true to the name, it’s a bistro: loud, frenzied, fun. The prices aren’t exactly bistro prices (entrees $23-26), which is probably why I’ve heard mixed reactions to this little gem.

Nothing fancy in decor (wood floors, painted walls, mirrors to give the impression that it’s a bit larger than it really is–and also so the staff can monitor what’s happening). Although the din could be toned down with a bit of acoustical fabric wall hangings, but that would change the good-times feel of the place, even if conversation is a bit difficult.

I dined on braised local rabbit, grits, greens white asparagus, bacon miso. It was hefty portion, and I couldn’t finish it (yay, leftovers!). Next time I dine here, I’ll restrain myself for the day so I’m good and hungry. The appetizer courses looked wonderful, especially the Jerusalam artichoke soup with parmesan and fried garlic—mmmmm. I could easily have paired that with the skillet roast semolina gnocchi, country style ragu local pecorino and called it a meal in itself, perhaps with a salad, too. Next time.

Foodie news: Bourdain in Rockland

Celebrity chef Anthony Bourdain will be in Rockland in early January. He has reservations one night at a local restaurant (yes, I do know the date and the restaurant, but not telling). Lots of rumors have been circulating locally about Bourdain perhaps opening a restaurant here, but none with any substance. We’ll see, and I’ll keep you posted if my very reliable sources dig out more details.