Low-drain tides yield big surf clams
To make ideal chowder, you need to follow a few simple steps, as texture, taste and mouth feel are equally important.
Food
-
-
Serve up a slice of summer: Downeast Pie
Special to The Ellsworth American Every November I try at least one new type of pie. This year I attempted mock cherry pie — a dessert that was popular at the end of the 1800s but disappeared in the early 1900s. I believe the pie lost favor when canned sour cherries became available year-round. Because …
-
Baffling big bird becomes turkey ham
Editor’s Note: In 1979, Huyen Tran and her parents and five sisters fled Vietnam and survived a harrowing boat journey in which they were robbed by Malaysian pirates. Living for a year on a small Indonesian island, the Trans eventually were accepted to resettle in the United States, where they lived in Philadelphia. Huyen, her …
-
Deer hunt yields culinary pleasures
By Cheryl A. Wixson There’s an industrious level of excitement around our household as the month of October draws to a close. When the temperatures drop and daylight hours become shorter, we’re like the red squirrels, scurrying to prepare for winter. Wood split and stacked: check. Rain barrels drained: check. Pumpkins and squash harvested: check. …
-
Brooklin woman starts pickled blueberry business
BROOKLIN — Pickled blueberries from a new company called Planet Naskeag will soon appear in stores on the Blue Hill Peninsula and beyond. The berries provide rich antioxidant health benefits along with scintillating flavors that are a savory complement for roasts, salads, sandwiches and more. Made with organic berries grown on small, local farms, Planet …
-
Ellsworth’s Margaritas starts serving up Mexican fare this week
ELLSWORTH — Mexican food lovers rejoice. The long-anticipated Margaritas Mexican Restaurant opened Tuesday, Aug. 25, to serve up freshly made tacos, nachos, salads and chimichangas, not to mention cocktails, including countless flavors of margaritas. At 191 Main St., Margaritas succeeds The Mex restaurant that was founded by Bruce Wardwell in 1979 and served up Mexican-inspired …
-
New bakery and craft store opening in September
ELLSWORTH — Want to have a glass of wine, eat some zucchini bread and take a painting class? You’re in luck. Hailee Carter and Teagan Candage plan on opening The Crafty Baker, a bake shop/craft store, at 56 Deane St. this September. “I started baking from a young age with my grandmother,” said Carter, who …
-
Wicked Munchies hits the spot for hungry residents
ELLSWORTH – The new Ellsworth take-out spot Wicked Munchies has become wicked popular. According to owner Travis Healey, 36, a resident of Bar Harbor, Wicked Munchies has been consistently serving “400 to 500 meals” during recent weekends, from 10-inch pizzas to five different kinds of mac and cheese to gooey sandwich melts. The restaurant’s Facebook …
-
Raise a glass to “Ruby Juice”
Our slow, cool spring produced a bumper crop of rhubarb for many folks. Although usually eaten as a “fruit,” rhubarb is a vegetable, botanically speaking. An invaluable homestead plant in Maine, this tart- tasting member of the buckwheat family can reach up to 2 feet tall. I’m a collector of rhubarb recipes, and we’ve …
-
Herbalist offers teas to sooth the soul
DEER ISLE — What the world needs now is love, sweet love, to quote Burt Bacharach. Love and a cup of hibiscus or linden flower infusion or perhaps a cooling glass of cucumber and lemon balm water. The drinks are the suggestions of Deer Isle herbalist Brighid Doherty, who founded the Solidago School of Herbalism …
-
Teaching kids chemistry through bread-baking
I have been thinking about all the parents who are providing some kind of home schooling for their children. Making oatmeal breadsticks is a project that young children can do and a change of pace for breakfast or lunch. It also can be a lesson in chemistry and physics. The baking powder in this …
-
Gretchen Jost’s cookies sweet sensation
Who doesn’t love a fresh chocolate chip cookie hot from the oven? America’s favorite hand-held confection is credited to Ruth Graves Wakefield, owner of the Toll House Inn in Whitman, Mass. In 1938, Ruth made cookies with chunks of a Hershey candy bar, featuring them in her restaurant as the “Toll House Cookie.” The …
