No 2010 Calendar

Thanks to everyone who has expressed interest in a 2010 calendar. I really appreciate all your kind comments and interest in buying a 2010 version. While the 2009 calendar was very well received, it was an extremely costly and time-consuming endeavor. I chose not to pursue this project again this year, but will not rule out future versions altogether! I hope you all have lovely holidays filled with lovely meals made with lovely locally grown food.

Calendar signing at Black Cherry Provisions, 12/18

In conjunction with a holiday event at Black Cherry Provisions in Falmouth on Thursday, 12/18 from 5-7 p.m., I will be on hand to sign and sell copies of the Savoring Maine calendar. There will be a wine tasting, live music and plenty of opportunity to finish up (or start) your holiday shopping!

Welcome!

Hello and welcome to the Savoring Maine calendar blog. Below you'll find photos of the prepared recipes from the calendar and some additional information regarding the recipes and the people who contributed them. We welcome your feedback on the calendar and the recipes. Let us know what you think! 

January: Bloody Mary Oysters

This recipe would make a fabulous dish for a New Year's celebration. It's a bit decadent, very festive and extremely tasty. Charlie Cicero at Anneke Jans in Kittery, who contributed this gem, has been out on the water with the Pemaquid oyster folks and is devoted to serving these oysters. I can see why. They're full-bodied and lemony.

February: Winter Radish Salad

The tang of the rice vinegar in this salad pairs nicely with the heat of the radishes. You may want to alter the amount of vinegar depending on how tart you'd like the dish to be. The tarragon adds a great earthy flavor. Again, a very attractive dish that will help brighten dark winter days.

This recipe was kindly contributed by Seth Kroeck at Crystal Spring Community Farm in Brunswick, where every Saturday from May to October you can find local farmers selling their goods.

March: Spring Parsnip and Leek Tortilla

This recipe got rave reviews at a tapas potluck with some neighborhood friends. Spring parsnips add a wonderful sweetness to the otherwise savory dish. I used Maine-made goat cheese in mine and it worked very well. A firmer cheese like Asiago or Piave Vecchio would probably be delicious too. Recipe contributor Jay Villani of Local 188 says "traditionally, Spanish tortilla is made with potato and onion, but when farmer Dan comes in with spring dug parsnips after a long, hard winter, it's hard not to use the super sweet roots! Feel free to use whatever combo of ingredients you have on hand."

A cooking tip: To keep the tortilla from sticking to the pan, be liberal with the olive oil and keep sliding a spatula under the egg layer while it cooks. Periodically shaking the pan may help too (and even if it doesn't, it makes you look like you know what you're doing).

April: Rhubarb Chutney

This is a fabulous recipe from Nancy Harmon Jenkins, who was kind enough to come up with a non-dessert rhubarb recipe upon request. She outdid herself with this one. It is a tremendous blend of sweet and spicy. The orange and ginger add further zing.

We tried it on thick tuna steaks and it was superb. It would be wonderful on a host of other fish and fowl as well. Nancy says, "In England, it's traditional to serve grilled mackerel with a gooseberry sauce. Here in Maine, we don't have gooseberries (banned because they are hosts to a disease that attacks white pines), but our pink rhubarb makes an even more tasty, tart-sweet substitute."

May: Fiddleheads, Maine Shrimp and Smoked Ham over Fettucine

Since fiddlehead season is so short, it pays to make the most of it by cooking with them as much as possible while they're available fresh. This delicious recipe from Rich Hanson at Cleonice in Ellsworth is one way to do something with them other than the traditional boiling and topping with butter scenario. Freeze some Maine shrimp in February or March so that you can use them in this dish in May or June. The butter and cheese make this a very hearty dish, but if you're interested in something lighter, you could cut back on both. Eliminating the ham, and still having a tasty meal, is certainly an option for non-meat eaters.

Cleonice grows many of its own vegetables and raises some of its own pork on its farm, Cleonice Artisana. And what isn't grown and raised by them is mostly harvested locally. When we inquired about a fiddlehead recipe, Hanson wrote "one of my chefs is out gathering fiddleheads today, so I will soon have my first of the season." How's that for fresh?

June: Sauteed Chard with Coconut

We first discovered this recipe at the Portland farmers' market. Eden Vegetarian Cafe in Bar Harbor provided Dan of Freedom Farm with copies of the recipe in order to help people think about interesting things to do with chard. This is now our favorite chard recipe! It's quick, easy and yet super tasty. You can add some Thai red curry paste for a bit of added spice if you like (Thai kitchen makes a vegan version).

And if you haven't eaten at Eden yet, be sure to pay them a visit on your next trip to Bar Harbor. They have an inventive menu of vegetarian delights featuring local produce.

July: Herb Roasted Lobster with Chanterelles

Brian Hill at Francine Bistro in Camden does an amazing job with seafood, and this recipe is no exception. The marinade is pungent without being overbearing, and roasting the lobster after boiling it adds extra flavorful goodness. Be sure to get soft shell lobsters so you can easily slice the shell and crack the claws, allowing the marinade to seep in. I found beautiful fresh chanterelles at Rosemont Market & Bakery in Portland, but if you have trouble finding them, you could substitute another fresh wild mushroom.

August: Blueberry Buttermilk Pie

This treasure from Scratch Baking Company is a nice change from traditional blueberry pie. The rich, creamy custard punctuated by fresh Maine blueberries is a great end to a summer meal. It's worth making your own crust for this; Moosewood Restaurant Book of Desserts has a good recipe if you need one. While it doesn't absolutely have to be pre-baked, it does help make a crisp, flaky crust.

Be sure to check out Scratch in the Willard Beach neighborhood of South Portland for other equally delicious housemade desserts and the best bread and bagels in the state (or perhaps the country!).

September: Pear and Cranberry Caramel Crisp

Did you know that you can create caramel sauce simply by boiling an unopened can of sweetened condensed milk? Well, I didn't, so I was excited to discover that when making this lovely fall recipe supplied by Esau Crosby II of Solo Bistro in Bath. Just be sure you don't forget about your boiling can of milk because if the water isn't completely covering the can while it cooks, you could have a mighty dangerous and messy explosion on your hands (and on your ceiling).

This recipe can be made in one square pan instead of ramekins, but I'm always thrilled when I find good recipes that call for ramekins because I never seem to use them for much other than serving little snacks. They provide a nice way to serve dessert, especially because you don't have to bother with transferring anything to a plate.

October: Apple Stick Salad with Bacon, Gorgonzola and Apple Cider Dressing

This is a wonderful fall salad courtesy of the talented Abby Harmon at Caiola's. It makes the most of all things apple...apples themselves, apple cider, apple cider vinegar, and applewood-smoked bacon. Yet the end result is not an overwhelmingly applely (I know that's not a word, but it looks kind of cool) salad. It's a great combination of sweet, tart and savory. 

Caiola's makes the most of locally grown and harvested food, including produce from Laughing Stock and Apple Tree Hill farms and fish from Harbor Fish. Whether you have dinner or Sunday brunch there, you will undoubtedly enjoy the freshest ingredients combined into an inventive dish bursting with comforting flavors.

November: Fingerling Potato and Arugula Salad with Fontina

Chase's Daily is another of the rare breed of restaurant that grows most of the food it serves. While this may at first glance seem more like a summer dish, Penny Chase reports that "fingerlings are one of the last potatoes to harvest and some of them are among the best storage potatoes. Arugula is also a very hearty late fall crop--we pick it way into November. Actually, last year we started a crop in late summer in our unheated greenhouse, put it under row cover, and we were able to harvest from it all winter long." Well, I guess we all know where to eat in the middle of winter if we're craving fresh, local arugula!

It pays to use the Fontina Val D'Aosta that the recipe calls for, instead of everyday Fontina. (If you're in the Portland area, it's available at K. Horton, and I'm sure the Cheese Iron and Rosemont have it as well.) The tang of the cheese pairs perfectly with the spice of the arugula, and sweet fingerlings mellow out the bite. 

December: Roasted Beet Salad

If you've been to the Portland farmers' market, you have probably noticed the considerable size and beauty of Snell Family Farm's beets. It's fitting that they are the ones who provided this tasty winter salad recipe. The colors in this salad make it a natural choice for a holiday meal. I especially like the idea of serving it in endive leaves as individual stuffed-boat-like appetizers. We tested it on arugula and that was lovely and delicious as well. 

Thank you

I would like to say a big thank you to all those who helped bring my vision for this calendar to fruition. Thank you Maine farmers and fisherman who work so hard to supply us with fresh, beautiful food. Thank you chefs and food experts who inspire us to create dishes we wouldn't otherwise conceive of. Thank you Simmons Ardell Design for your enthusiasm, impeccable taste and considerable skill in creating such a beautiful calendar. Thank you to my husband for your copyediting, support and encouragement. And last, but not least, thank you Clara (left), our chief recipe tester. She would like all you cooks to know that she's available for hire. She'll work for food.