 |
|
 |
| |
|
Recipes from MAINE Ingredients
Lobster Bundles |
|
1 scallion
8 ounces cooked lobster meat
1/4 cup crumbled feta cheese
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
salt and pepper to taste
1 tablespoon chopped fresh tarragon
1 tablespoon white wine
24 wonton wrappers (3x3)
vegetable cooking spray
|
- Trim and slice scallion, using green part only. In a medium bowl, toss lobster with scallion and feta.
Mix with mustard, cream cheese, salt, pepper, tarragon and wine.
- Spray mini-muffin tins with vegetable cooking spray. Place one wonton wrapper in each cup and gently
press down. Place a heaping teaspoon of lobster mixture in each cup. Fold sides on top to seal or twist to enclose. Spray each bundle with cooking spray.
(May be prepared without mini-muffin tins. Simply fill each wonton the same as above and pull up and twist sides together to seal.
Place on cookie sheets sprayed with cooking spray and spray each wonton.)
- Bake at 375 degrees for 12 to 15 minutes or until lightly brown. Serve immediately.
Yields 2 dozen
|
 |
Blueberry Lemon Bread
|
|
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter
1 1/2 cups sugar
2 eggs
2 tablespoons lemon zest
1/2 cup milk
1 1/2 cups blueberries
Glaze:
1/3 cup sugar
3 tablespoons fresh lemon juice |
- Preheat oven to 325 degress. Butter and flour 8 1/2 x 4 1/2-inch loaf pan.
- Combine flour, baking powder and salt and set aside. In another bowl, cream butter and
1 1/2 cups sugar until fluffy. Add eggs, beating well. Add lemon zest. Add dry ingredients
alternating with milk. Fold in blueberries. Pour into loaf pan and bake until golden brown,
approximately 1 1/4 hours.
- For glaze, mix together 1/3 cup sugar and lemon juice in saucepan and bring to a boil.
Poke holes in bread with toothpick and pour the glaze over the bread. Cool 30 minutes.
Yields 1 loaf
|
| |
|
Recipes from RSVP - An Invitation to Maine Cooking
|
Cape Shore Lobster Bake
|
6 to 8 pounds clams
6 to 8 lobsters (1 1/4 pounds each)
6 to 8 ears of corn
1 pound hot dogs, optional
1/2 dozen eggs, optional |
Seaweed
Butter, melted (for dunking lobster meat and clams)
Asbestos gloves, optional |
Prepare fireplace using cement blocks or rocks. A metal trash can with cover, lined with approximately 2 inches
of stone, provides for a simple and convenient means of preparing a small, 6 to 8-person Downeast Bake. With an
abundant supply of dry wood, start the fire and establish a good base of hot coals. Cover stones in bottom of
container with salt water (sea water or salted fresh water). Cover with about 3 inches of fresh seaweed. Cover
with fresh clams, which have been washed in cold water and wrapped in cheesecloth in individual portions. Allow
1 pound of clams per person. Cover with seaweed. Add 6 to 8 lobsters and cover with seaweed. Before adding corn,
carefully pull back husk and remove silk! Fold back a couple of layers of husk. Add to bake and cover with seaweed.
Hot dogs and eggs may be added if desired. Place cover on container, weight with rock if loose fitting. Place
container over fire and cook for 50 minutes after steam starts coming out from under the cover. Have melted butter,
salt, chips, beer, and appetite ready when bake is opened up. A pair of asbestos gloves is handy at this point.
Comments: Do not pack any of the layers tightly as this will prevent the steam from circulating
freely. For larger bakes a 3-foot to 4-foot square steel plate (3/8-inch to 1/2-inch thick) would be required. This
is set on cement blocks and food added before starting the fire. Layering of food should be accomplished as
described above, and then covered with a tarp or aluminum foil to contain the steam. Cooking time is, again, 50
minutes after steam is up.
Caution: If additional water is needed, pour in along side of container or directly onto the steel plate.
Do not pour over top of bake as this will cause "cool down" and prevent or delay cooking.
|
Pumpkin Bread |
3 cups sugar
1 cup salad oil
4 large eggs, beaten
1 (16-ounce) can pumpkin or 2 cups cooked, mashed pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons salt |
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon allspice
2/3 cup water
1 to 1 1/2 cups chopped pecans (optional)
Using an electric mixer, combine sugar, oil, and eggs. Beat until light and fluffy. Stir in the pumpkin.
Combine the dry ingredients and stir into the pumpkin mixture. Add the water and the nuts, mixing well.
Spoon the batter into 2 well-greased 9x5x3-inch loaf pans. Bake in a 350-degree oven for 65 to 75 minutes.
For extra-special occasions, try this frosted with an orange-cream cheese frosting. Scrumptious!
Orange Cream Cheese Frosting |
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened |
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 tablespoon grated orange rind |
Combine cheese and butter in a large mixing bowl. Beat until light and fluffy (an electric mixer on
medium is suggested). Add the sugar and beat until well blended. Add the vanilla and the orange rind.
|
|
The Junior League of Portland, Maine Inc.
One City Center • Suite 1-105 • Portland, ME 04101
207-874-9756 • 207-874-9757 FAX
email:info@jlpmaine.org
|
|
|
