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Maine Seafood Recipes.
You’ll find old fashioned clam bake recipes here. Along with simple instructions for boiled Maine lobster, Maine steamed clams and steamed mussells. Don’t forget to try broiled scallops, lobster newburg, seafood casserole and all the other abundant recipes made with Maine’s bountiful fresh, cold water seafood and shellfish
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Maine Blueberry Recpipes.
Maine’s native berry. The state of Maine produces wild blueberries on more than 60,000 acres across every county. Low in calories, high in vitamin C and manganese, a good source of vitamin E and a provider of dietary fiber. Blueberries have been shown to destroy free radicals, improve night time vision, improve gastrointestinal health and guard against colo-rectal cancer.
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Maine Bread Recipes.
White, wheat, strawberry, blueberry, potato bread and more. Your family will look forward to breakfast every day with these great tasting recipes, all with ingredients from the state of Maine.
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Maine Chowder Recipes.
Don’t look for a Manhattan recipe in these pages. Maine chowders are full of rich, thick creamy sauces, chopped vegetables, flavorful seafood and big chunks of fish. Whether as an appetizer or main(e) course, these chowder recipes will warm your insides and have you begging for seconds.
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Maine Fish Recipes.
How do you barbecue a Brook Trout, bake a Lake Bass, broil a salmon, cook haddock, cod, smelts or stripers? Many fresh water and salt water fish recipes to please everyone.
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Maine Apple Recipes.
Maine produces hundreds of apple varieties from the common Macintosh to the Juicy Red Delicious. Most varieties are ready to pick in early October but some can be harvested as early as late August. Apples are a great source of fiber, are high in vitamin C and are filled with anti-oxidants.
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Maine Maple Syrup and Sugar Recipes.
New England’s Native Americans are credited with being the first producers of maple syrup. Along with the first settlers they used maple syrup as a sweetener, to flavor foods and to trade with. Made from the sap of the sugar maple, maple syrup has 3 times the sweetening power of cane sugar.
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Maine Strawberry Recipes.
Who came up with the idea of strawberry-rhubard pie anyway? Hey, strawberries have to be good if they can cover up the taste of that stuff. Sweet, delicious and good for you, strawberry pie, strawberry shortcake, strawberries with almost anything.
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Maine Potato Recipes.
And you thought all potatoes came from Idaho! Make sure you don’t say that too loud in Aroostook county. Maine potato growers currently tend more than 68,000 acres of various potato varieties. There’s a lot more to potatoes than baked, fried and mashed.
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Bake Time: 50 to 60 Minutes Serves 8 Ingredients:
Prep Time: 30 Minutes Marinate time: 30 Minutes Cook time: 20 Minutes Serves 4
Prep Time: 30 Minutes Serves 4 Ingredients:
Prep Time: 30 Minutes Cook Time: 30 Minutes Serves: 6 to 8 Ingredients:
Can be served immediately, but flavors will be better blended if refrigerated for several hours and reheated. Prep Time: 15 Minutes Cook Time: 20 Minutes Serves 4 Ingredients:
*cream will make a richer chowder
Prep Time: 25 Minutes Cook Time: 20 Minutes Ingredients:
Serves 6 Seafood flavors are influenced by such factors as water quality, water salinity, weather and harvest location. Use this chart to slect a fish that suits your taste or to find a species that can be substituted in recipes when needed.
Maine Clambake Also known as a New England Clam Bake. But, hey this is website devoted to Authentic Maine Recipes with Maine ingredients so the following are recipes for an authentic Maine clambake. There are no strict rules or detailed recipes for a Maine Clambake but the basic requirements are firewood or charcoal, heat, steam, and lots of fresh seaweed (rockweed). For some of the recipes you may need some galvanized tubs, cheesecloth or net bags to contain the lobsters and clams. Most independent seafood dealers will be able to arrange getting the seaweed for you but be sure to ask ahead of time, it’s not something most of them keep in stock. You’ll need to pick it up the day of the clambake. Traditional ingredients:
Optional Ingredients:
Original Method This method dates back to Maine’s Native Americans and is by the far the most labor intensive and the longest to prepare for. However, many claim that the longer cooking time involved produces the best flavors as all the ingredients are slow cooked together for at least an hour, giving plenty of time for the delicious tastes to blend together. There are no exact measurements or exact list of supplies for this or any other method. You’ll just have to take a count of the expected guests, foods desired, budget and the amount of help available and plan accordingly. Start by digging a pit about a foot or so deep. Line the pit snugly with stones. Gather plenty of firewood. Fill the pit with the firewood and light it up. Use dry kindling to start the fire. Do not use liquids like charcoal fluid or any other flammable liquid. You will need to keep the fire going long enough for the stones to glow red hot (as much as 4 or 5 hours, so start early). Rake away the coals and cover the hot stones with fresh seaweed. Now, place all the ingredients on top of the seaweed and cover it all with a tarp. Smaller items like clams, mussels, potatoes and onions can be placed in mesh bags or wrapped in cheesecloth first to make them easier to remove when cooked. Everything should be done after about an hour of steaming. Don’t be tempted to lift the tarp to check before that as all the steam will escape and you’ll end up delaying cooking time. Backyard Method Ingredients: 15 lbs. rockweed (seaweed) (your independent seafood retailer can arrange this for you) 16 one and one half lb. lobsters 16 ears peeled corn 5 pounds small russet potatoes,boiled first for about 10 minutes 10 lbs Maine Steamers 1 small bottle of Chablis or other white wine 2 yards burlap soaked in water, or a canvas tarp You’ll need a galvanized steel wash tub to cook everything in, this recipe will feed 8 to 12 people and uses a # 3 size tub so adjust the size of your tub(s) accordingly. Recipe: 1. Light the wood or charcoal 30 minutes to 1 hour ahead of time, making certain the coals are bright hot prior to starting cooking. 2. Spread half of the rockweed in the tub first to keep the lobsters from moist. Position lobsters atop the seaweed. Put the corn in next , and then the potatoes. 3. After the corn, put the raw clams in and spread the leftover rockweed on top. Pour in the white wine. 4. Position the burlap or tarp on top of the food and put the sides inside the tub in order to keep the steam from escaping. 5. Put the tub over the hot coals. Use flat rocks or bricks to keep the tub just above the coals. Every 1/4 hour, add a little more water to the burlap. Let everything cook for no less than 45 minutes before checking. 6. Serve the meal on newspapers, accompanied by melted butter, coarse sea salt, condiments, beverages and desserts. APPLE SOUFFLE Ingredients: Preheat oven to 325 degrees. Cook apples in apple juice until tender. Add raisins, nuts and cinnamon. Beat egg whites until stiff and fold into apple mixture. Pour mixture into a souffle dish that has been sprayed with Pam and bake in preheated oven for 25 to 30 minutes, or until souffle is set. 4 servings. SWEET BERRY BREAD Ingredients: 2 c. all purpose flour Stir together flour, salt, baking powder and baking soda; set aside. In medium bowl, cream together butter, sugar and almond extract. Add eggs, one at a time, beating thoroughly after each addition. Add flour mixture and berries, mixing only until blended. Grease an 8″x4″x2″ loaf pan, then line with wax paper and grease paper. Turn batter into pan, smoothing top with spoon. |
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