Blog

October 2018
October 28, 2018

One of my favorite times of the year in New England is Halloween. I went to college at the University of Maine and I just returned home from attending homecoming, it was great fun and I am reminded about how much I love this amazing state. Maine was my play land during my formidable youth and college years and thankfully continues to be a place that I retreat to for inspiration. When I was at college it was a tradition with me and friends to dare one another to visit Stephan Kings home in Bangor at Halloween, the undisputed King of scary novels... Hard not to let your mind drift to Spooky thoughts standing outside his home with that amazing rod iron work of bats and spiders...Something about a big old Victorian filled with decaying plants and leaves that gets the imagination rolling.... The brilliant colors of Autumn have now turned to rusty umber tones dabbled with yellow and muted reds. Leaves are dropping, wind is kicking up and temperatures have begun to plummet. Harvest Moons illuminate fields and wood smoke fills the cold air...Pumpkins are set on stonewalls and steps throughout the region carved in creepy sliver smiles.... When it comes to Halloween entertaining and decorating it is great fun to think outside of the box! Put on a creepy movie like Stephan Kings The Shining...and mix up this great cocktail I found from www.liqculture light a fire and invite a few friends over to share a few ghost stories! ...

October 23, 2018

So delicious and easy. Baked in my favorite cast iron skillet!
I serve it right out of the skillet to the table, the butter in the pan and heat of the cast iron creates a perfect crust.
Enjoy!

Recipe:

Preheat the oven to 350 degrees.
10" or 12" Cast Iron Skillet will work just fine.

3 cups all-purpose flour
1 cup yellow cornmeal ( I like Bobs Redmill but any Cornmeal will work)
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
2 Sticks of unsalted butter, melt in cast iron skillet. Evenly coat bottom and sides with melted butter. I love Kate's Home Made Butter From Maine. https://www.kateshomemadebutter.com/
8 ounces aged extra-sharp Cheddar, grated.
1/2 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry. Keep it lumpy and do not over mix. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Pour the batter into the prepared skillet, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.
I like to serve right of the Skillet. Remember to warn guest the handle is hot! Enjoy! ...

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