Grapefruit Brûlé Cocktail, Anyone?

Posted on November 24, 2011 by Dana Moos

I am fascinated by the challenge of converting fruit ideas from my cookbook into the late afternoon cocktail hour. This creation was inspired from my favorite Grapefruit Brûlé with Vanilla Bean Crème from the fruit course chapter of my cookbook. It came about from the allowing the torched grapefruit to sit for quite a while – there was a leftover half and after a couple hours, I saw the juices on the plate that mixed with the vanilla sauce and the crunchy sugar top so I tasted the juice and a new cocktail was born!

Rim the martini glass with a piece of grapefruit and dip into a plate of dark brown sugar
Add a small handful of ice to a cocktail shaker
Squeeze 1 large ruby red grapefruit into the shaker (it yields about a 3/4 cup)
Add 1/2 cup vanilla vodka (I used Pinnacle, they’re in Maine)

Shake vigorously and serve in the brown sugar rimmed glass. Garnish with a slice of the ruby red grapefruit and enjoy!

Grapefruit Brûlé Cocktail

Grapefruit Brûlé from The Art of Breakfast

I never thought a roasted plum could look so gorgeous in photos!

Posted on October 17, 2011 by Dana Moos

So this isn’t about Maine (though I did make this dish here in Maine and it is in my cookbook) but more about photography and how just the right lighting, contrast and reflection can make a photo pop! The shine of the glaze fascinates me, and this food is 100% natural! The plums are roasted with honey and the skins give off this beautiful pink juice. They tasted great too, by the way…

Peanut Butter Chocolate Chip Cookie Dough

Posted on October 9, 2011 by Dana Moos

I just love the way they look before they’re even baked!

Recipe Wednesday: The Best Ever Sour Cream Coffee Cake!

Posted on October 5, 2011 by Dana Moos

Sour Cream Coffee Cake

Serves 10 to 14
Batter:
2 sticks unsalted butter, softened
2 cups granulated sugar
1 cup sour cream
2 eggs
1 tablespoon vanilla extract
2 cups flour
¼ teaspoon salt
1 teaspoon baking powder
Filling:

2 teaspoons cinnamon
1/4 cup dark brown sugar
1/4 cup chopped pecans
1/2 stick butter, melted
Preheat the oven to 350 degrees.

Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well greased Bundt pan.

Melt the half stick of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins or in 9×12 pan, reduce the baking time to about 35-40 minutes.)

Keeps fresh for several days and freezes well to do ahead!!!

The recipe is in my cookbook, The Art of Breakfast

A wonderful cocktail to sip while setting up my new Mac!

Posted on March 6, 2011 by Dana Moos

I’ve infused Cold River Gin with dried apricots and fresh strawberries (I left the apricots soaking for about a week, added the strawberries after 4 days) and added club soda and a splash of St. Germain. Delish and the color is beautiful!

Tortilla Soup with Roasted Pulled Pork

Posted on February 7, 2011 by Dana Moos

1. We (okay my husband did!) brined a pork roast in sugar, water, salt and peppercorns and let it sit overnight.

2. He then marinated it for 3 hours in:

lime juice (1/4 cup)

clementine juice (from 2 clementines)

1/2 teaspoon cumin

1/2 teaspoonancho chile powder

1/2 teaspoon chipotle chile powder

1 teaspoon granulated garlic

1 teaspoon sugar

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon pepper

3. Drain, pat dry and brown in skillet. Reserve marinade.

4. Place pork roast into a slow cooker with 2 sliced onions and the marinade, cover and cook for 6 hours on high.

We ate ours with tortillas, sour cream, salsa and Monterey Jack cheese. But the next day, the soup was born!

For the soup:

6 cups chicken broth

1 can of diced tomatoes with juice

1 can white beans

the juice from 2 limes

1/2 teaspoon cumin

1/2 teaspoon ancho chile powder

1 teaspoon chipotle chile powder

1 teaspoon granulated garlic

1 tablespoon sugar

1 teaspoon salt

2 cups shredded cooked pork (you could use chicken)

Sour cream and corn tortilla strips for garnish

Heat all ingredients except lime and pork in soup pot and cook for 15 minutes. Add pork (with the cooking juices) and cook another 30 minutes. Add lime and then ladle into bowls. Top with sour cream and tortilla strips and enjoy!

White Chocolate Chip Blueberry Oatmeal Cookies…

Posted on February 2, 2011 by Dana Moos

I thought I would post a blueberry recipe today since I just found a link to my blog from WildBlueberryHealthBlog.com today. They named me their #5 food blogger for us foodies infatuated with Maine!

White Chocolate Chip Blueberry Oatmeal Cookie

Makes about 36

Ingredients

1 stick butter, softened

¾ cups sour cream

1/3 cup sugar

¾ cup packed brown sugar

1 egg

1 tablespoon vanilla extract

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup medium cut oats (not quick cooking)

2 cups flour

1 cup white chocolate chips

1 cup fresh Maine blueberries (if using frozen, allow to thaw and drain completely; or you can use non-Maine blueberries if you have to)

Preheat oven to 350

Directions

In mixing bowl combine butter, sour cream and sugars in mix on medium speed until well blended. Add eggs and mix until smooth.

Add baking soda, baking powder, vanilla and salt to mixture and combine.

Fold in oats, then flour and mix until just blended. Fold in white chocolate chips.

Drop onto parchment or silicone lined baking sheet by rounded tablespoons about 2 inches apart. Bake for 10-12 minutes until puffed and barely dry to the touch. Try not to allow the cookie to brown.

These are actually soft enough to make in small muffin tins.

St. Germain, my new favorite specialty spirit!

Posted on January 20, 2011 by Dana Moos

I first had a cocktail with St. Germain at Maine Bartenders Bash last year in March, for the kickoff to Maine Restaurant Week (where this year I will be one of the 5 judges for the dessert competition!!). The cocktail was the creation of Portland’s, The Corner Room and bartender John Meyers.

“The Rathbone Sour”:

1 1/2 ounce Cold River Vodka

1 ounce St. Germain (Elderflower)

3/4 ounce Fresh Lemon Juice

4-6 Fresh Basil Leaves

Muddle the St. Germain and basil. Add remaining ingredients and shake with ice until well chilled. Strain into a cocktail glass. Garnish with a basil leaf or lemon twist.

I’m going to recreate my orange and basil cocktail using this recipe! Thanks to The Beachmere Inn for reintroducing me to St. Germain – I was at the inn this past weekend and they made a “Beachmere Bubbly” with St. Germain, Champagne and Club Soda – it was fabulous!

Malted Milk Pancakes…

Posted on December 4, 2010 by Dana Moos

I can’t tell you what adding malted milk powder does to the recipe scientifically, I can tell you it does wonders for the yumminess! Recipe will be in the cookbook! Stay tuned

I’m submitting my cookbook manuscript tomorrow!!!

Posted on November 6, 2010 by Dana Moos

After 96 of my photographs, 155 pages and 90 recipes, I am FINALLY submitting my manuscript tomorrow, November 7, 2010 !!!

The Art of Breakfast is due out June 2011. A little bit of my story as an innkeeper and my love of cooking, combined with my background in art and photography will hopefully make this a coffee table cookbook you’ll all love reading as much as I’ve loved creating it! There will be something for all tastes, including several gluten-free and vegetarian options.