Articles by: Cheryl Wixson

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
  • Syrup-laced muffins on tap

    Syrup-laced muffins on tap

    I keep a close eye on my pantry inventory these days; sorting root-cellared apples for sauce, peeling and freezing garlic and roasting the butternut squash with soft spots. The urge for this annual routine of spring sorting and cleaning reminds me of squirrels, checking their food supplies, cleaning out their nest and getting ready for

  • Cabbage touted for cancer-fighting benefits

    Cabbage touted for cancer-fighting benefits

    The cabbage, which derives from the French word “caboche” (a colloquial term for head), was introduced to the Americas in 1541-42 by Jacques Cartier on his third voyage to Canada.  Although the vegetable became an important New England crop that sustained many homesteading families, the first writing of its cultivation wasn’t recorded until over 100

  • Dishing up Maine tradition

    Dishing up Maine tradition

    Last week was Arts Week at Deer Isle-Stonington High School, and the theme was a celebration of Maine’s bicentennial. Once part of Massachusetts, Maine became independent — very independent — in March of 1820. For the entire week, over 120 teenagers were engrossed in studying the history of Maine and Deer Isle and creating works

  • To bisque or not to bisque

    To bisque or not to bisque

    On a recent foodie trip to Portland we enjoyed three delicious and innovatively different meals. No peeling vegetables, no chopping garlic, no mixing, baking, cooking, and no washing dishes. It was pure luxury. We dined on soul-bending bar food paired with locally brewed beer, Portland Harbor Hotel stylish Eggs Benedicts and champagne cocktails and a

  • A taste of home

    A taste of home

    Every year in January we have an artistic project here on Deer Isle known as Fun-A-Day. The premise is simple: participants pick a project like take a photograph, paint a series of pictures, create a quilt, or bake a cake and work on it every day. Then in February, we share our work with the

  • Thanks for the leftovers

    Thanks for the leftovers

    We’re enjoying the Thanksgiving holiday in Ithaca, N.Y., visiting with our daughter Emily and son-in-law Kent. It’s a break from the clan tradition of feasting at my mother’s family homestead in Norway, Maine. No 25-pound turkey, mounds of mashed potatoes, squash casserole, Robin’s buttermilk rolls and Aunt Jen’s pies. Instead of the assorted collection of

  • Preserve bounty of autumn fruit in chutneys

    Preserve bounty of autumn fruit in chutneys

    Looking for something new, exciting and festive for your family’s Thanksgiving dinner? How about chutney? A spiced fruit condiment whose origin food historians have traced back to 500 BC in India, chutneys were an early form of food preservation adopted by the Romans. The sauces later travelled to the British Empire, where the Brits added

  • Power up with a tart, sweet treat

    Power up with a tart, sweet treat

    My sister Jennifer Wixson and her husband, Stanley Luce, of Troy, Maine, are diversified farmers who raise Scottish Highland beef cattle, tend beehives and cultivate a wide variety of fruit, including cranberries. This has been a banner year for cranberries, also known as bounce berries (because the ripe ones bounce). These shiny, scarlet berries grow