info@cedarholm.com
Reservations: 1-800-540-3886
Asiatic Lily, Camden Maine Bed and Breakfast
camden maine bed and breakfast cottages
  1. Raspberries, Raspberries, Raspberries!

    Lots and lots of raspberries were harvested from our raspberry patch here in Midcoast Maine.

    Our Raspberries

    Our Raspberries

    We have to pick daily just to keep up with them.

    Plump Berries

    Plump Berries

    Naturally, we could not possibly consume all these fresh berries at once, so many are frozen in batches for later use in all kinds of fun culinary creations such as raspberry mustard, raspberry champagne vinegar, raspberry sorbet, and of course jam. Currently, I have been incorporating some of the fresh raspberries in baking recipes. Here are a couple of tasty and very simple ones if you don’t want to fuss too long in the kitchen.

    Baking With Raspberries

    Baking With Raspberries

    This buttery raspberry corn bread with a sprinkle of sugar on top is lofty and easy to make.

    Raspberry Cornbread

    Raspberry Cornbread

    Raspberry Cornbread Recipe:

    • 1 cup plus 2 T unsalted butter at room temperature
    • 3/4 cup sugar, plus 2 T for sprinkling
    • 3 T honey
    • 2 large eggs at room temperature
    • 3 cups all-purpose flour
    • 1 cup yellow cornmeal
    • 3 1/2 tsp baking powder
    • 1/2 milk
    • 1 cup raspberries
    • 1/2 cup raspberry jam

    8 x 8 pyrex that has been lightly coated with melted butter or high-heat canola-oil spray.

    Preheat oven to 375 degrees and position a oven rack in the center.

    Place softened butter, 3/4 cup sugar, and honey in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.

    Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Fold in raspberries. Spoon half of the batter, it will very be stiff, into an 8 x 8 pyrex and do not pack it down just even it out gently. Dollop jam all over and then spoon the remainder of the batter on top and even out. Brush the top lightly with cold water and sprinkle the 2 T of sugar on top.

    Bake until the top is browned and a toothpick inserted in the center comes out clean, about 1 hour 10 min.

    Raspberry Crumb Cake

    Raspberry Buckle

    Raspberry Buckle(Crumb Cake) With A Crumb Topping:

    This is not sweet so it is suitable for breakfast of afternoon tea.

    Crumb Topping:

    • 8 T (1 stick) unsalted butter, melted and still warm
    • 1/3 cup granulated sugar
    • 1/3 cup packed dark brown sugar
    • 3/4 tsp ground cinnamon
    • 1/8 tsp salt
    • 1 3/4 cups cake flour

    Cake

    • 2 cups unbleached all-purpose flour
    • 2/3 cup sugar
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • pinch of salt
    • 3/4 stick unsalted butter
    • zest of 1 lemon
    • 2/3 cup buttermilk
    • 2 large eggs, at room temp.
    • 2 tsp pure vanilla extract
    • 1 half-pint basket fresh raspberries

    The Crumb Topping: Whisk the melted butter, sugars, cinnamon and the salt together in a medium bowl. Stir in the flour with a spoon until the mixture resembles a thick dough. Set aside 15 min.

    The Cake: Preheat oven to 400 degrees and position rack in center of oven. Lightly coat an 8 x 8 pyrex with high heat canola oil spray. Place flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to blend thoroughly. In a small pan melt the butter and lemon zest. Remove from heat. Add the buttermilk to the melted butter mixture and set aside 2 minutes. Pour the butter mixture into a medium bowl, add eggs, vanilla, and whisk until well blended.

    Pour the butter mixture into the dry ingredients and mix carefully and slowly until blended. Fold in raspberries. Pour batter into prepared pyrex.

    With your fingers break and roll the crumb topping into large pea-sized pieces and spread  an even layer over the batter.

    Bake 50-60 minutes or until a toothpick inserted in the middle comes out clean.

    Raspberry Crumb Cake

    Raspberry Crumb Cake

  2. Garlic Scapes – Recipe

    Roasted Garlic Scapes

    It’s an exciting time of year in our vegetable garden when our garlic crop begins producing those mild and delectable scapes. If you don’t grow your own garlic they can be commonly found at farmers markets. Although there are countless ways to incorporate scapes into recipes and various cooking methods, our favorite way  is to roast them. By doing so it brings out a most subtle and delicious deep garlicky flavor. We call them garlic scape frites.

    Garlic Scape

    Garlic Scape

    If left untouched the tip of the scape will develop into a top heavy seed pod laden with several pea-sized seeds.  When the seeds mature they will drop to the ground, root themselves, and eventually produce tiny garlic plants. It takes several years before a seed can produce a bulb worth harvesting. If anyone is interested we will post photos of this growing sequence.

    Clipping The Scape

    Clipping The Scape

    Clipping the garlic scapes puts the plant’s energy into the bulb (develops a larger bulb) and not the seeds. We clip the scapes promptly after they curl before the seed head (white tip) puffs out. This ensures tender scapes not tough and stringy ones.

    Rinsing Scapes

    Rinsing Scapes

    An Abundance Of Scapes

    An Abundance Of Scapes

    After the garlic scapes are rinsed they are chopped into 3-4 inch pieces and placed into a large bowl. The arrow is indicating a scape that got away from us and would be too tough when cooked for our liking so we enjoy watching it transform its shape in a vase.

    Chopping Scapes

    Chopping Scapes

    Scapes Drizzled With Olive Oil

    Scapes Drizzled With Olive Oil

    A judicious amount of olive oil, kosher salt, and sugar are added to the chopped scapes then tossed and scattered onto a baking sheet. They are placed into a preheated oven at 425 degrees and roasted for approx. 25 min.(we have a large heap) checking and tossing several times with tongs in-between to ensure even roasting.

    Roasted Garlic Scapes

    Roasted Garlic Scapes

    We let them roast until the tips get crispy.

    A Delicious Side Of Scapes

    A Delicious Side Of Tender Scapes

    We love roasted garlic scapes  as a side dish with practically anything, this time around they are served with marinated and grilled strip steaks with crispy roasted panko encrusted little red potatoes.

    Grilled Strip Steak With Scapes And Roasted Reds

    Grilled Strip Steak With Scapes And Roasted Reds

  3. Parsley and Pistachio Nut Pesto

    We grow a lot of herbs and I will harvest and dry them throughout the season, but one of the ways I preserve the “fresh” taste of herbs is by preparing a number of pesto’s to freeze for later use. Cilantro, Mint, Basil and Parsley are the 4 that I always have on hand. They take only a few minutes to prepare and come in handy for swirling into soups soups,  adding to salad dressings, tossing into pasta’s, accompanying seafood or meat dishes and the list goes on.  One of my favorites is combining parsley with pistachios. 

    Shelling Pistachio Nuts

    Shelling Pistachio Nuts

    In this recipe I used dry-roasted and salted pistachios but obviously you can use unsalted and adjust the salt addition to taste. 

    Parsley and Pistachio Nut Pesto:

    • 1 large bunch parsley leaves or 3 Cups packed
    • 3/4 C good olive oil
    • 2 cloves garlic
    • 1/4 tsp salt-or to taste
    • generous 1/2 C shelled dry-roasted and salted pistachios

     

    Place all ingredients in a food processor and process until evenly blended but still able to see tiny bits of nuts.

    Parsley and Pistachio Pesto

    Parsley and Pistachio Pesto

    If I was to serve this as a pasta pesto dish I incorporate fresh grated cheese and 1-2 Tbls softened butter to it just before serving.  All the nuts and dried fruits I use for cooking, baking or just plain eating are from Sunnyland Farms in Georgia, they are one of my favorite sources for high quality products.

  4. Cooking With Tomatoes From Our Garden-Maine

    There is a period of time each year when we practically live on tomatoes and it’s here. For three weeks now we have collected most of our semi ripe tomatoes so as to maximize on ripening as many as possible for current and future enjoyment. Every possible inch we can spare in our home is devoted to “tomato ripening space.”

    These are just a few of our favorite indulgences that take full advantage of the intense tomato flavor and sweetness of our home grown.

     

    Roma Plum Tomatoes

    Roma Plum Tomatoes

    Plum tomatoes are hollowed out and placed in baking dishes with olive oil, our own dried oregano, pinches of course salt and then slow roasted on a low oven temp.

    Roasted Tomatoes

    Roasted Tomatoes

    After they cool, they are dressed with chopped parsley and minced garlic from our garden.  We most enjoy these atop crusty bread with fresh goat cheese and a couple of drops of aged balsamic vinegar.

    We grow two varieties of cherry tomatoes(Sun Sugar and Grape) and  I make numerous types of fresh salsas and tomato dishes throughout the summer.  

    Beautiful Cherries

    Beautifully Ripened Cherries

    We savor this dish that brings out the true essence of these sweet cherry tomatoes and I make variations of it, but this remains a favorite.  It’s simplicity is divine and we love it on top of pasta with grated cheese.

    Red And Yellow Cherry Tomato Salad

    Red And Yellow Cherry Tomato Salad

    • 2 lbs yellow and red cherry tomatoes quartered
    • 2 cloves garlic minced
    • 1/4 cup olive oil
    • 1/4 tsp course salt
    • 1 cup green “ripe” olives sliced 
    • 12 basil leaves thinly sliced

     

    It also makes for a tasty pizza topping.

    Cherry Tomato And Parsley Pesto Pizza

    Cherry Tomato And Parsley Pesto Pizza

     

    We Savor Each Bite

    We Savor Each Bite

    In addition, huge pots of sauce are prepared and then stored (canned or frozen) for later enjoyment on pizza, in rich meat ragus, etc. I make enough to sustain us through our long Maine winter and most of the upcoming year.

    From Gardens To Table

    From Gardens To Table

© 2016 Cedarholm Garden Bay Inn, a romantic getaway in Maine.  | Design by Pica Design, LLC  | Content by   | Report a Bug Top