Island Cooking: Chilly mornings make for fun food



Can you believe how cold it’s getting in the mornings? I usually leave my windows cracked open for the fresh air, but it really has been getting downright chilly out.

I do love this weather though. As usual it can be used as a great way to come up with any excuse to eat and eat more.

 

My brother always likes to come visit in September and it’s a fun time to hit all of our favorite and some new local restaurants. Believe me when I say it seems like we hit them all! We grew up in a family that loved to eat and we would go to our favorite restaurants at least once a week. I really miss some of those places. A lot of you will remember Seawall Dining Room, Oak Point, The Hill Top, Brick Oven, the Mary Jane – I could go on and on! But thankfully there are many new ones to try and with such a different variety of foods now. It’s amazing to see how even the kids’ and teenagers’ tastes have changed. I used to just order a cheeseburger with ketchup. Now you’ll hear your child order a veggie burger with organic tomato, lettuce, Aioli dressing on a multigrain bun. Well at least they’re eating. I don’t seem to have a problem with that!

These next two recipes sent in by Kathy Cavness from Seal Harbor bring us right back to the good old comfort food that everyone loves to have when the nights start getting colder. These are two of my favorites.

But first, speaking of favorites, a friend sent in this great cocktail recipe so everyone can really get in the comfort mood!

Gimlets

Combine 1 part simple syrup, 1 part lemon/lime juice to 3 parts vodka. Shake and serve over ice.

You can experiment with different flavors of vodka with different combinations of fruit juice: For example, raspberry vodka with lime juice; lemon vodka with Clementine. But keep the ratios the same. Sometimes it is interesting to muddle some herbs into the drink too. Muddle fresh basil at the bottom of the shaker before mixing the drink, shake and serve.

 

Baking Powder Biscuits – Double Recipe

  • 4 cups flour
  • 2 Tbsp. baking powder
  • Dash salt
  • 2/3 cup shortening
  • 1 1/2 cup milk

Mix together dry ingredients. Add shortening and mix until it resembles small crumbs. Add milk and mix until it sticks together. If too dry, add a little more milk; if too wet, add a little more flour. Put on floured surface and mold together. Roll out to desired thickness and cut out biscuits using a biscuit cutter (or you can use an upside down glass). Place in non-greased pan or pans. Cook at 425 degrees for 10 to 12 minutes. The biscuits should be a little golden on top.

 

Macaroni & Cheese

  • 1 1/2 cups macaroni
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1/2 tsp. salt
  • Dash pepper
  • 2 cups milk
  • 2 cups cheese

 

Cook macaroni to package directions; drain. For cheese sauce; in a saucepan melt butter. Stir in flour, salt and pepper. Add milk all at once, cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Add cubed cheese; stir until melted. Stir macaroni into cheese sauce. Turn into a 1 1/2-quart casserole. Bake 350 degrees for about 30 to 35 minutes or until heated through. Makes approximately 6 servings.

Send in those recipes that you’d like to share with the Islander’s readers. I’d really appreciate it. E-mail them to: [email protected]

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