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Read more- Four Season Farm
Harborside, Maine
Four Season Farm -
Read more- Best-selling author Patricia Wells shares her love of French cooking with garden-fresh ingredients in this, her tenth cookbook. She presents irresistible recipes that will surely become time-honored favorites of your family. She serves this moist, dense cake with lemon sauce and a scoop of Lemon Thyme Sorbet. (William Morrow: An Imprint of HarperCollins Publishers: April 2007.)
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Read more- Fairytale Panna Cotta with Calvados Sauce is an exquisite, light and not too tricky way to top off an adult Halloween party.
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Read more- Carrying bottles of Stem Ginger home from Holland was a disaster waiting to happen for years. I finally decided to make it myself. I’m so glad I did because it’s so easy and few items are more useful to a gingerholic like me. I chop it finely and add it to everything: pancakes, créme anglaise, white chocolate anything, cheesecakes, pound cakes, cookies, pastry dough, yogurt, fruit salads, clafouti, panna cotta and lemon mousse. When selecting fresh ginger root, I always go for the largest pieces available with the smallest amount of tiny knobs and fingers. It makes peeling easier and reduces waste. If only we could grow it here. The syrup is great in drinks and salad dressings or drizzled over French vanilla ice cream. Finely minced stem ginger is amazing in desserts of all kinds, including those starring Strawberries, Pumpkins and Winter Squash. Caution: My homemade version always tastes more zesty and flavorful than the store bought jarred version.
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Read more- One of our favorite restaurants in southern Maine is Hurricane Restaurant. You will delight in their exquisite preparations of fresh seafood, meats and vegetables; delicately herbed sauces and sigh-out-loud-wonderful desserts. Imagine such a flawless culinary experience coupled with the breathtaking panorama of Perkins Cove’s craggy coastline. For reservations, call (207) 646-6348.
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Read moreWe’re always looking for wonderful desserts to pair with Strawberries because if fresh berries are involved, it’s healthy, right? We adore the combination of sweet Stem Ginger and lemon with Strawberries and came up with this easy and most delicious treat. When Strawberries are in season, make our Strawberry Topping so that you can experience the fresh Strawberry explosion on these cakes all year long. (*If you can’t find Stem Ginger locally, you can use ginger jam or order a jar of Stem Ginger from Litchfield’s Dutch Epicure: www.dutchepicure.com. Once you use it, you won’t be able to live without it.)
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Read moreThere is nothing that I like more than to savor the goodness of homegrown vegetables and herbs through winter’s cold, dark months. Like serving my own pesto bubbling atop warm goat cheese with crackers. Or sneaking into the freezer for my choice of herbed butters. Or serving my Pumpkin Créme Caramel on Thanksgiving.
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Read more- “At sixteen years old, growing herbs is a hobby of mine and I also love to bake. When I found a recipe for Rosemary Cookies in a magazine one day, I decided to try them. However, the recipe called for lemon zest and since I didn’t have a lemon, I decided to try fresh lemon balm instead. The cookies turned out wonderfully and everyone said that they tasted like they were fresh from the bakery.” We think so too, Alissa. Thank you!
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Read moreWhen friends surprised us with a drop-by visit one scorching late summer afternoon, I whipped up these bites to have with drinks on our terrace. Inspired by Shelburne Farms's Watermelon, Tomato and Feta Salad, I did my own version of classic cantelope wrapped in prosciutto. It worked.
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Read more- Kitchen Garden Seed’s horticulturist Lance Frazon’s daughter Shaylynn made a wonderful Pumpkin cake with a recipe from her school. The whole family was delighted with the results of the then 9-year-old Shay’s culinary prowess (under her father’s supervision).
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Read moreOur Spiced Carrot Cake with Creamy Mascarpone Frosting makes dessert feel like a birthday party any day of the year. The diced crystallized ginger and nutmeg give the cake a rich, complex flavor and the mascarpone frosting is so delicious that you will want to eat it by the spoonful (but do try to save it for the cake). It will be everyone’s favorite!