LOBSTER SPECIALTY IN MAINE

LOBSTER MAC & CHEESE AT MIKES CLAM SHACKThe rustic charm of all points in the state of Maine are legendary.   There is no better place in the world to enjoy a host of specialties that range from plump ripe blueberries from inland to robust fresh Lobster straight from the chilly waters off the rocky coast of New England.    Wherever you find yourself in the state, be it a City like Portland , a Town like Bar Harbor, or a village like Ogunquit , the laidback sense of style and pace of life is consistent throughout.    CLAWING MY LOBSTER MAC & CHEESE!

Hotels, motels and bed & breakfasts are plentiful as are gift shops, restaurants, and bakeries.  The Aspinquid & Seacastles Resort are two favorite places to stay.  A must for great pastries and a serious jolt of java is Bread & Roses Bakery.   Remember this is prepster country, so bring your J. Crew & Topsiders, but leave your Gucci bag at home.  

Ogunquit is one of the most southern points in the State.   Just north of York Beach (don't miss the Goldenrod Salt Water Taffy) on route 1, this ocean front village has charm and white sand beaches by the mile.   The village has been a magnet to artists and writers for over a century.   This led to the establishment of the Ogunquit Playhouse that has long been on the circuit of renowned actors and singers season after season.  The Ogunquit Museum of American Art also showcases impressive artwork inspired by the local area. 

TRANQUIL BEAUTY OF MAINE COASTLINEThis summer I enjoyed a new specialty that had just been added to the menu of one of the busiest casual dining spots in town.  Mikes Clam shack in Wells (just up the road from Ogunquit) has grown from a tiny roadside stand into one of the largest restaurants in the state!   New on the menu this season was Lobster Mac & Cheese! 

The secret to this delicious twist on a seafood classic is the use of a mild white cheese.   Prepare your favorite mac & cheese recipe substituting white cheese.   Once the cheese and macaroni are ready,  add your boiled lobster pieces and assemble in a baking dish.   sprinkle a bread crumb crust on top and  5- 10 minutes in a 400 degree oven.   You just want to brown the crust and marry the lobster and mac & cheese flavors.  

If you are in Ogunquit and looking for a slightly more upscale dining experience, try The STEAKHOUSE ,also just North in Wells.   This large converted barn has been a destination for steak lovers for several decades.   It's not unusual to wait for one hour for a table.  You can enjoy a cocktail as you wait.  You might also catch a glimpse of members of the Bush family.  OGUNQUIT TOWN CENTER The former first family compound is just up the road in Kennebunk, and the family are regulars at The Steakhouse.  Regardless of your politics, there is something special about seeing a former U.S. President dining at the next table!

*One word to the wise about Maine.   Enjoy the casual setting, but don't be surprised if your welcome is a bit understated.   While everyone is pleasant and kind, this is high WASP country and folks are a little more reserved.  They also like to stick to the rules,  so if that store is closing and you just want to run in for one thing - forget it.   They don't want to hear it.   They are glad you came, but don't expect them to go out of their way to show it.   But just like the French, you quickly learn it's nothing personal and just their way.   * Also important to remember, many of the Ocean front towns and villages are best visited in the summer as many of the businesses close down after Columbus Day.   I love visiting all year long - but call ahead if there is something in particular you want to see.  If visiting in the Winter, don't forget a warm coat!

For larger images of the charming village of Ogunquit, click MAINE VACATION.

HARVEST TIME! APPLE A DAY....

APPLES AND MUMS AT THE PEAK OF PERFECTIONAlthough it might still feel like Summer in much of the country,  Fall harvest time is here!   Orchards all over the country are picking fresh fruit by the bushel to send to market daily.   There is nothing more refreshing or rewarding than buying half a peck of apples from your local orchard.   If you don't live near an orchard, then visit the website LOCAL HARVEST that can connect you to a Farmer's market in your area.  Of course there are endless recipes to utilize this golden fruit, from pies, to cakes, to sauces.   Visit APPLE COUNTRY for inspiration.  

Many orchards are open to the public and have "pick your own"  days of the week.   You might even score a fresh cup of apple cider.   Brings back memories of my childhood.   My parents would take us to two local orchards in New Jersey.   Tices & Van Ripers Farm were rivals in leafy Woodcliff Lake.  The farms were across the street from each other and were creating weekend traffic jams on fall weekends back in the 70's when I first went.   The farms had been around since the early 1800's.  Sadly, neither are still in business.   Highlights were seasonal fruit, cider pressing, apples, a petting zoo, and of course PUMPKINS!   Don't forget - Halloween is just around the corner.BURNING BUSH STARTING TO "BURN" IN CONNECTICUT

You are also bound to see fields of colorful Chrysanthemums, as they are in prime bloom.   Remember they are perennials, so you can buy them now to enjoy the flowers and plant them to come back again next year.   The fall foliage is just starting to turn as well, so a drive to any orchard in the country is such a great way to spend a weekend with friends.   

Happy Picking!  

PAPO DE ANJO - FROM LISBON WITH LOVE

PAPO DE ANJOMy trip to Lisbon during the 2009 holiday season filled my head and my heart with so many inspirations and aspirations.   What a beautiful city, full of historic and cultural beauty as well as the physical beauty of the people themselves.   While all the senses are overwhelmed in Portugal - your taste buds in particular are sure to be in heaven from morning to night.   From the first cup of strong and delicious Portuguese coffee to the last night cap - Portuguese cuisine is spectacular.PAPO DE ANJO COOLING IN THE MUFFIN PAN

One dessert charmed me from the moment I heard it's name - and it was love when I tasted the delicious little cakes.   Papo de Anjo - literally translates to double chins of Angels, and the taste is as sweet as the reference.    These little egg custard cakes, served drenched in a simple syrup sauce are subtle and sweet.  Made from egg yokes, the cakes are filling and can be served in a variety of ways. 

The recipe is believed to have been created by nuns or monks.  The folklore being that the clergy used so many egg whites in starching laundry - there was an abundance of yolks that would go to waste.

Some recipes call for including egg whites in the beaten yokes, I chose a more classic version to make on a perfect weekend this winter.   The cakes can be prepared a full day before you serve them - as they are infused with the syrup you soak them in until ready to serve.   You can also boil the cakes in the syrup before serving - but again you don't have to.   I didn't for this serving.

Also, as the yolk cakes are very simple, you can add rum, vanilla, or even orange peel.   You will think something is missing as you prepare this dish - but the cakes are suprisingly tastey.  They definitely taste like egg yokes, which I didn't expect to enjoy - but they are delicious.

RECIPE:

8 egg yolks ,1 egg white , 2 cups sugar, 2 cups water, 1 teaspoon vanilla extract

Beat egg yolks until they double in size ( I prefer to do it by hand with a wisk), add i1 beaten egg white. Continue beating until mixture is spongy in texture.

Pour into a muffin pan that have been buttered.

Set tins in one inch of hot water in a shallow pan and bake in 350° F oven about 15-20 minutes.  Remove from oven and let cool.PAPO DE ANJO -SERVED IN THREES

Dissolve sugar in water and bring to a boil, add vanilla extract.   Remove from heat.

Use a tooth pick to make several holes in each cake and drop them into syrup.

Refrigerate until serving.  (longer the better - preferably overnight so papos will absorb more of the syrup)

* should make approx 24 cakes