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Dining F vorites
Fine Dining Comfort Food Gluten Free Lob-stah! Dining Favorites T ake O u Dining al fresco! Delicious! Water Views!! Mixed in with the ads are some favorite MAINE recipes! We hope you will enjoy reading and making the recipes at your leisure. Make sure you tell our advertisers that you saw their ad in the Port Directories!
eat, drink & be me s sy. Enjoy the views at our working pier, and chow down on the freshest lobster you’ve ever had. Don’t worry, the napkins are on us! Sit down or take out, or ship nationwide
BealsLobster.com (207) 244-3202
182 Clark Point Road • Southwest Harbor, Maine
I started baking beans with my grandmother about 1960. She was the family cook and did all the holiday gatherings. However she was barely literate and never used a written recipe, so this one is from my memory the way I learned and evolved it over the past 60 years. Dana Noftle
B
ed Be n
1 pound dry beans Depending on taste, I like larger beans grown in Maine if I can find them (e.g. soldier beans, Jacobs cattle beans). Traditional yellow eye and red kidney are similar but need less cooking time. Pea beans are good too. 1 cup dark molasses I use only molasses and no sugar because molasses adds color and flavor with less sweetness so I can use more of it if I skip the sugar. 1 small/medium onion peeled and quartered 1 Tbsp. dry mustard powder 1 tsp. chili powder 1/2 tsp. black pepper 1/4-1/2 pound lean fat pork (yes an oxymoron). Today bean pork comes in a cryovac pack near the ham slices in the grocery store. The stuff I use is pork belly, salt-cured, not smoked, and has a layer of lean meat over a layer of fat (followed with the rind). The unused portion keeps in the freezer for years. Water to keep beans covered during cooking, adding as needed Carefully inspect the dry beans and discard rocks and bean fragments. Place in a large bowl and fill with cold water. Set aside overnight, checking to ensure the beans are submerged. In the morning they should have absorbed most of the water and be restored to their original size before they were dried. Place the beans in a bean pot. My grandmother used an early type of slow cooker. It was a counter-top appliance but wasn’t all that slow. So a modern slow cooker on a medium or high setting would be about the same thing. I use a 4-quart clay crock in the oven so I have more control over the heat. To the beans add all the ingredients – onion, molasses, mustard, chili powder, pepper, and water to an inch over the beans. Stir it up to mix the thick molasses with the water and other ingredients. You can cut half-way through the pork from the lean side half-way to the rind leaving the rind intact if you want pork pieces in the beans, or leave it as a single piece that you can pick at when they are done. Place the pork on top of the beans rind-side down, lean side up half submerged in the broth.
Breakfast, Lunch & Dinner Mon - Sun: 8am - 9pm
12 Main Street (Rt. 3) Seal Harbor, Maine
(207) 276-3958
www.lighthouseinnandrestaurant.com Bake in a slow oven 250-300˚ for about 6 hours. There is a lot of variability in temperature and cooking time depending on the beans and you can adjust both as needed. Mainegrown beans take a long time and develop lots of color and flavor (which is why I like them). Supermarket beans take less time. Cook them slowly (low temperature), but hot enough to caramelize the molasses for flavor and color. They should maintain a slow simmer. During cooking add enough water to keep the beans covered. Test them every so often. They are done when they are done so be patient.
Northeast Harbor Port Directory - 31
Brown Bread - Gluten Free
70 grams about 1/2 cup gluten-free cornmeal 70 grams about 1/2 cup teff flour 70 grams about 1/2 cup all-purpose gluten-free flour 1/2 tsp. salt 1/2 tsp. baking powder 1/4 tsp. baking soda 1/3 cup molasses 1/2 cup buttermilk 1 large egg 1 Tbsp. grated orange rind 1/3 cup currants
Preheat oven to 300°. Combine the first six ingredients in a medium bowl. Combine molasses and remaining ingredients in a bowl or measuring cup. Add molasses mixture to flour mixture and stir until just combined. Pour batter into a 11-ounce coffee can, generously sprayed inside with cooking spray. Cover lid of coffee can with foil. Place can in a medium saucepan and fill oven-proof saucepan with warm water till water reaches about half-way up the side of the coffee can. Bring water to a boil over high heat. Transfer saucepan to oven and bake at 300° for 2 1/2 hours or until bread is done. A toothpick inserted in the middle of the bread should come out clean when bread is done. Remove coffee can from water bath and let cool for 20 minutes. Remove bread from can and let cool before slicing. Serve with generous pats of butter.
Recipe printed by permission from Gretchen Brown, kumquatblog.com
American Fine Dining ◆ Cocktails
...at night
Open Year Round . Serving Dinner 5:30 - 9:00 14 Clark Point Rd . Southwest Harbor, ME 207-244-0476 . reservations encouraged www.redskyrestaurant.com 10 min. walk from Dysart’s Marina & Upper Town Pier
THURSTON’S LOBSTER POUND Look for our yellow awning on Thurston Road in Bernard and enjoy lunch or dinner at our working wharf overlooking scenic Bass Harbor. Boiled Lobster - Mussels - Clams Chowders - Sandwiches - Full Bar
- Wed. through Sat., 12 to 8:30 - Takeout available, call 207-244-8436 - - Appropriately placed tables for dining in - Subject to change as conditions evolve 244-7600 VISA/MC/DISC/AMEX
32 - Northeast Harbor Port Directory
Bo on Brown Bre d Reci e
Butter for greasing loaf pans or coffee cans 1/2 cup (heaping) all-purpose flour 1/2 cup (heaping) rye flour 1/2 cup (heaping) finely ground corn meal (must be finely ground) 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. allspice 1/2 cup raisins (optional) 1 cup buttermilk 1 tsp. vanilla extract (optional) 1/2 cup molasses (any kind) One metal 6-inch tall by 4-inch diameter coffee can, or a 4x8 loaf pan
You can either make the bread on the stovetop with a coffee can, or you can make it in the oven with a coffee can or loaf pan. Stovetop: If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work. Oven: If you are using the oven method, preheat the oven to 325°F and bring a large pot of water to a boil. Grease a coffee can or small loaf pan with butter. In a large bowl, whisk together the all-purpose flour, rye flour, corn meal, baking powder and soda, salt and allspice. Add the raisins if using. In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon. Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container. Cover the loaf pan or coffee can tightly with foil. Prepare steam environment on stovetop or oven: Stovetop: If you are using the stovetop method, set the can in the pot on the steamer rack. Make sure there is enough water in the pot to come up 1/3 of the way up the sides of your coffee can or loaf pan. Cover the pot and turn the heat to high. Oven: If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the 325°F oven. Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, re-cover the pan and cook for up to another 45 minutes. Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container. Slice and eat plain, or toast in a little butter in a frying pan.
Recipe printed by permission from SimplyRecipes.com
www.visitnortheastharbor.com
Breakfast - Lunch - Dinner Espresso Bar - Wine Bar Weekly Live Music 4 Clark Point Road, Southwest Harbor, ME 04679 (207) 244-4550 www.sipsmdi.com
Over 1000 Imported & Domestic Wines Bulk Cheeses, Pate, Olives, and Smoked Salmon 353 Main Street, Southwest Harbor 207-244-3317 www.mdiwine.com
4 cups blueberries 2 Tbsp. lemon juice 1/3 cup white sugar 1/4 tsp. cinnamon
B
ue err ri
1/4 cup melted margarine or olive oil 1/3 cup brown sugar 2/3 cup flour 2/3 cup rolled oats Arrange blueberries in a greased 8-inch square baking dish; sprinkle with lemon juice, white sugar and cinnamon. Combine melted margarine or olive oil with brown sugar. Mix together flour and rolled oats. Blend with sugar mixture, spread over blueberries. Bake in 375˚ oven for 40 to 45 minutes.
Submitted by my mom, Harriet Carter
N ew E ng land Boiled D inner
Smoked shoulder or ham Large head of cabbage 1 medium turnip 1 pkg. carrots 6 to 8 medium potatoes Molasses and vinegar Place shoulder or ham in a large pot and cover with water. Add two large serving spoonfuls of molasses and one of vinegar. Boil for two to three hours. Peel and prepare cabbage, turnip, carrots and potatoes. Add to the ham and cook until tender. I always got at least 3 meals out of this, even with a large family. Leftovers can be used for vegetable hash. The ham bone can be used for pea soup. Submitted by my mom, Harriet Carter
Classic Maine dining. Fresh fish, prime rib, local seafood. Friendly, professional, attentive service.
Lunch & Dinner daily 11am–10pm Gal y n’s Since 1986 17 Main Street, Bar Harbor • 207-288-9706 galynsbarharbor.com
... and when you’re at the brewery, make sure you grab lunch at our world famous brewery restaurant
