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!
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
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!
My friend Sarah (@beachmereinn on Twitter) and I went to 98 Provence tonight for a girls night out dinner. I’ll start by saying I wish I had my camera. And by the way, their website does not do the ambiance justice.
We started with Cosmos (where they serve you the extra in a small glass flask sitting on ice) and French Bread. I started with an appetizer of Seared Foie Gras, Baked Leek Brioche and Quince Marmalade and Sarah had the Mussels with Goat Cheese, Swiss Chard and Roasted Garlic. The Foie Gras was among the best I’ve ever had, probably the best. The Riesling we had went perfectly with the dishes as well.
For entrees I had the Grilled Yellowfin Tuna with Braised Arugula, Olives and Almonds (Marcona) and Sarah had the Roast Moulard Duck which offered sliced duck breast as well as a duck leg confit. Thinly sliced grilled wild mushrooms adorned both dishes. Both were amazing, not a drop remained on our plates.
Dessert? “You had me at fig” I told our server – we had Chocolate Mousse with Fig Tuiles
Everything offered a perfect balance of sweet, savory and brightness. Kudos to Chef Pierre, Johanne and Lisa. Not to mention our fabulous server Johanna!
Photos courtesy of 98 Provence on Facebook
The Fiddlehead Fern is the unfurled fronds of a young fern. There are several varieties that are harvested for consumption, but only for a very short period of time. They’ve been available for a few weeks now, but this is the first time I’ve been able to get them! They taste like a combination of asparagus, broccoli and have more antioxidants than blueberries! Wikipedia offers a great description.
They key to cooking these is to clean them, cut the brown tips off, boil them for 5 minutes, chill in ice water, then sauté with butter (some add a dash of choice vinegar) for a few minutes and serve.