28 Thursday Aug 2014
Posted in dessert, maine blueberries, Maine fare
Since we are in the midst of the wild Maine blueberry season, I thought I’d share this post from a couple years ago (yep, I forgot about it and think I need to make it again!). The filling uses all fresh, wild Maine blueberries but I garnished the top with some out of state (frankly because I forgot to reserve some Maine berries for the top!).
The recipe is on the WCSH Portland website. Enjoy!
01 Saturday Mar 2014
Tags
Maine smoked salmon, whipped cream cheese, St. Andre triple cream, fresh dill, diced onion, capers (if I had them!) a squeeze of lemon and black pepper go into a flour tortilla, folded and heated in a dry non-stick pan until golden. Top with a poached egg, lemon and black pepper and you have yourself an amazing breakfast, lunch or light dinner! 
Posted by Dana Moos | Filed under breakfast, foodporn, Maine fare, salmon
05 Friday Oct 2012
Posted in events, Maine, Maine fare
I’m excited to be a part of this annual event in Portland this year, it will be my second time as a participant! Last year I did something with my favorite tool, the torch. This year I’m going to do the same, just different fruit and sauce.
As a HUGE foodie, admirer of professional chefs and fan of Food Network, I got to meet Michele Ragussis of the Next Food Network Star (that’s her, 2nd to right with the cool hair) at a press meeting last week. Hey Michele, my middle name is also Michele with one L, by the way! She was also on Chopped (one of my favorite shows); I told her I wanted Chopped to host a themed show for innkeepers, an all breakfast version as I love a good challenge! Maybe I’ll email the show… Also in the picture are Alison Pray and Tara Smith (far left and right) of Standard Baking Company in Portland.
Come visit us all at this delicious event!
20 Monday Aug 2012
Posted in cocktails, Maine fare
Tags
So I’ve just begun to experiment with infusions. This one is grapefruit and basil with Twenty 2′s High Proof Spirit, made for infusions! I used the peel, some fruit and a few basil leaves. We’ll see what happens soon…stay tuned!
06 Sunday Mar 2011
Posted in cocktails, Maine fare, recipes
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!
26 Saturday Feb 2011
Posted in food photography, foodporn, Maine, Maine crab, Maine fare
Tags
crab dip, dana moos, food photography, foodies, foodporn, maine, Maine crab
A REALTOR friend from Maryland whom I met on Twitter sent me the nicest gesture of thanks for simply sharing my knowledge (social media and real estate) – a tin of that fabulous Maryland Old Bay Seasoning. So I had some Maine crab and decided to make a crab dip seasoned with Old Bay, a bit of mayo, ricotta and white cheddar. Delish! Thank you, Chris!
25 Friday Feb 2011
Posted in candy, Maine, Maine fare
Tags
The Bangor Metro magazine decided to do a feature in their March issue for Maine Maple Sunday. They decided to interview me for their “food file” section. So I did a recipe for caramels using Maine maple syrup!
Maple Pecan Turtles
1 cup evaporated milk
1 cup pure maple syrup
3/4 cup white sugar
1/4 cup corn syrup
4 Tbs. butter
1 Tbs. pure maple extract
8 oz. chopped pecans
1/2 cup chocolate chips
Maine sea salt (optional)
Equipment needed:
Candy thermometer
quarter sheet pan (rimmed baking sheet about 9×13 or smaller)
Directions:
Line baking sheet with parchment and coat very lightly with butter or cooking spray. Spread all but 2 tablespoons of the pecans evenly and set aside.
In a 3-quart saucepan, combine evaporated milk, maple syrup, corn syrup, butter, and sugar and cook over medium-low heat, stirring occasionally. The mixture will take at least 15 minutes to get near 220°, but goes quickly from that point so keep watching. Add the maple extract and continue to cook until the caramel reaches 250° and appears dark caramel in color.
Pour the caramel over the pecans. Toss the chocolate chips over the hot caramel and let sit for 20 seconds or so. Then spread chocolate with an offset spatula to coat evenly.
Toss the remaining pecans over the chocolate. Scatter a few sprinkles of the larger grains of sea salt over the mixture. Let harden at room temperature for a few hours or place in freezer for 30 minutes. Cut into squares. Keep in air-tight container at room temperature.
For best results, Moos suggests wrapping the hearts individually in waxed paper for gifts, as they soften as they warm up.
14 Monday Feb 2011
Posted in cocktails, Maine fare, recipes
Today’s cocktail experiment involves gin, not usually my favorite spirit. But this combination is really nice. Maine’s Back River Gin, St. Germain Elderflower Liqueur, fresh Clementine juice and club soda – a very light and refreshing, not too sweet cocktail!
06 Sunday Feb 2011
Posted in cocktails, food photography, foodporn, Maine, Maine fare, recipes
My latest concoction with a local Maine vodka and my new French favorite, St. Germain.
1 pint of ripe strawberries and 1 half pint raspberries, crushed, add to airtight container and cover with 2 cups vodka. Let sit in the refrigerator for 48 hours.
Add to a shaker with ice, 1 cup of the berry vodka, 1/4 cup St. Germain and shake. Fill a martini glass with about 1/4 cup club soda and fill the rest with the berry mixture. Add a small piece of lemon peel and enjoy!
This is the natural color, there is no added juice at all. It’s beautiful and delicious!
27 Thursday Jan 2011
Posted in cocktails, foodporn, Maine, Maine fare, recipes
Thanks to my friend Sarah, owner of Beachmere Inn, she reintroduced me to St. Germain French liqueur which comes from the Elderflower. And it is FABULOUS! So I’ve been performing some cautious experimentation with it as it’s not inexpensive. Today I created one cocktail with fresh Clementine juice, St. Germain, Twenty2 Vodka from Maine, a splash of Chambord and club soda; the other with Clementine juice, vanilla vodka and Twenty2 vodka.
Here are the details of my St. Germain Clementine:
Juice 6 Clementines to yield 3/4 cup
Mix 1/2 cup Clementine juice
1/4 cup Twenty2 vodka
1/8 cup St. Germain
1/8 cup Chambord
1/4 cup cranberry juice shake over ice, then add 1/4 cup club soda and stir – makes 2-3 cocktails
The Clementine Creamsicle:
1/4 cup Clementine juice
1/4 cup vanilla vodka
1/8 cup Twenty2 vodka shake over ice
Enjoy!
