The Smiling Cow Blog

Crab Cakes

Sat, 04 Sep 2010 14:13:35 +0000

Tiny Crab Cakes with Curry-Orange Mayo
From Dishing Up Maine

Curry-Orange Mayo
1/2 cup mayonnaise
1 tablespoon curry powder
1/2 teaspoon grated orange zest
1 tablespoon orange juice
1/2 teaspoon Tabasco sauce
1 tablespoon finely chopped scallions or chives

Whisk together the mayo, curry powder, orange zest, orange juice and Tabasco in a small bowl. Refrigerate for at least 2 hours. When ready to serve transfer to a pretty bowl and sprinkle with scallions.

Tiny Crab Cakes
1 egg
1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped scallions
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay
8 ounces fresh lump-style crabmeat, picked over
2-3 tablespoons vegetable oil

Lightly beat the egg in a large bowl. Add 3/4 cup breadcrumbs, scallions, mayonnaise, lemon juice, Worcestershire sauce and Old Bay. Stir well to blend. Add crabmeat and and mix gently.

Spread remaining 3/4 cup breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one and dredge lightly in crumbs. Arrange on wax paper-lined baking sheet.

Heat 2 tablespoons oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 - 2 1/2 minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately or wrap well in foil and refrigerate for up to 24 hours or freeze up to 2 weeks.

Arrange on platter with the sauce for dipping.

To purchase cookbook please go to: www.smilingcow.com/dishing-up-maine-cookbook.html

Blueberry Muffins

Mon, 09 Aug 2010 20:36:20 +0000

Blueberry Muffins
From Swan House Bed & Breakfast

Maine Blueberry Muffins

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
2 cups all purpose flour
2 teaspoons baking powder
1/ 2 teaspoon salt
1/2 teaspoon cinnamon
2 cups fresh Maine blueberries
cinnamon/sugar for topping (optional)

Preheat oven to 375 degrees. With an electric mixer, cream butter and sugar; beat in eggs, vanilla, and milk. In a separate bowl, mix together flour, baking powder, salt and cinnamon. Stir the liquid ingredients into the flour mixture by hand, stirring only until all ingredients are moist.
Fold in blueberries. Fill paper lined muffin tins to the top. Bake in preheated oven for 27 minutes, or until tops are lightly browned. Remove muffins to a cooling rack. When cooled, brush the top of each one with
melted butter and dip into cinnamon sugar mixture.

The Swan House is a small, intimate 1870 Victorian bed and breakfast nestled at the foot of Mt. Battie on scenic Penobscot Bay in mid-coast Maine.

Blueberry Pie

Thu, 06 Aug 2009 17:20:44 +0000

Blueberry Pie
A Delicious Way to Get Your Antioxidants!

Pie Crust
- 21/2 cups all purpose flour
- 2 tsp. sugar
- 1 tsp. salt
- 14 tbs. unsalted butter, chilled and cubed
- 6-8 tbsp. ice water

1. Sift flour, sugar & salt in mixing bowl.
2. Add chilled butter and, working quickly with fingertips or pastry blender, rub or cut butter into dry ingredients until the mixture resembles coarse meal.
3. Sprinkle in ice water a tablespoon at a time, and toss with fork until dough just begins to come together.
5. Turn dough out onto your work surface and gently gather the dough into a ball. Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate 1-2 hours.

Blueberry Filling
- 5 cups fresh blueberries
- 1/2 cup sugar
- 2 tbsp. cornstarch or 1/4 cup flour
- 1 tbsp. lemon juice

1. Gently mix all ingredients together.

Assembling the Pie!

1. Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Chill for about 30 minutes.
2. Transfer blueberry mixture into the chilled bottom crust.(Dot blueberries with 2 tbsp. butter cut into small pieces :)
3. Roll out top crust, slide over blueberries and tuck the overhang under the bottom crust edge to seal.
4. Cut a few slices into top crust to let out steam, sprinkle with 1 tbsp. sugar and bake for 20 minutes at 425*F, then turn down oven to 350*F and bake an additional 30-40 min.

Serve with ice cream? Oh, yes!

The Perfect Boiled Lobster

Sun, 07 Jun 2009 12:37:37 +0000

The Perfect Boiled Lobster Truly The Best Method * 4 Live Lobsters (about 1 1/2lbs each) * 2 -3 tbs. salt * 1/2 cup (1 stick) butter - melted * Lemon 1. Fill a large pot 1/2 full of water, add salt & bring to a rolling boil. 2. Plunge lobsters into pot & replace lid. 3. Reduce heat to medium and cook lobsters 12 - 18 minutes (the longer time is for hard shell lobsters). The shells will be bright red! 4. Lift lobsters out of pot using tongs and drain in colander before serving with melted butter and lemon wedges!

Coconut Oatmeal Cookies Recipe

Sun, 07 Dec 2008 22:15:40 +0000

The Cary Family Coconut Oatmeal Cookies
from The Old Granite Inn, Rockland, Maine

Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups flaked coconut
1 cup oatmeal

Preheat oven to 375 degrees. Cream butter, sugar and brown sugar until fluffy. Add eggs and vanilla. Beat in flour, baking powder and salt. Fold in coconut and oatmeal. Drop by spoonfuls onto greased cookie sheets.

Bake 10 to 12 minutes or until cookies begin to brown. Cool one minute and then carefully remove from cookie sheet.