Mousse Hunting

The other day, a customer reminded me of a great chocolate mousse we carried. It was rich and creamy. Would it be over the top to layer the mousse inside a brownie? At the market, we always have brownies on hand, so I selected my favorites- the walnut, the almond amaretto, the raspberry and the callebaut chocolate brownies, cut them in half, layered them with the mousse and stacked them up for a taste test. Before they were even chilled and set, my husband was pleading to try one. So much for the taste test, they didn't last that long. Tonight I will be making another batch to tuck away in the freezer. The best late night snack, shhh.

If you make it, keep the layers of brownie and mousse from sliding by placing a toothpick into the top of the brownie through the layers. Once the mousse has chilled, remove the toothpick before serving.

Back in stock and here to stay, are the Inspired Cuisine Dark Chocolate and Milk Chocolate Mousse Mix. Just whip the mix with 2/3 cup of milk and chill it in the refrigerator for an hour. A perfect pantry staple that makes a quick dessert mousse for a dinner party or indulgence for Valentine's Dinner for two. Delicious topped with fresh mixed berries or whip cream and toffee crumbles.

Late Night Fun Before Thanksgiving

Now that all the pie in my house has been eaten, I can once again dream about pie ... pumpkin, Pecan, Apple, Coconut Cream, Lemon Meringue, Blueberry and just about every other kind of berry that you can imagine. Can you tell that I love pie? On Thanksgiving Day, I tried a piece of every one on the table and had seconds. That was after making 80 pies for Thanksgiving orders at the market. 

A couple of weeks before Thanksgiving, we plan a few pie marathon nights, when we mix the dough, roll out the crusts and fill as high as possible with fresh apples, Maine blueberries and combinations of mixed berries and fruit including peach, raspberry, blackberries, strawberries and cranberries. In order to have enough time to bake all the pies fresh for Thanksgiving Day, we freeze the unbaked fruit pies and rolled crusts. Then on Tuesday night we start baking non-stop until Thanksgiving morning. The most popular are always pumpkin, pecan and apple; then the cream and meringue pies - banana-cream, coconut-cream, chocolate cream and lemon meringue. 

Our little pie marathon is quite the scene. Wish you could all be there to see the trays of pies stacked up to the ceiling on the sheet pan cart. It looks delicious! 

And the anticipation just about kills us. We are all ready for company to arrive, but we have to count down two weeks until everyone comes to town for Thanksgiving. It was worth the wait and I look forward to doing it again next year.

Hope you had a Happy Thanksgiving too!

Baby Back Ribs with Local Homemade Barbeque Sauce

Ribs cooked on the grill are both tender and flavorful. When the meat falls off the bone, you know they are cooked perfectly. Baste the ribs with a homemade barbeque sauce using local honey and locally roasted coffee.

Cooking Baby Back Ribs with Rob on 207

Grilling Season is here! And what better way to get in the swing of things, than to begin with Baby Back Ribs.

If you are in Maine, tune into WCSH's 207 tonight at 7:00pm, where I will prepare baby back pork ribs and a local barbeque sauce with host Rob Caldwell.

Find the recipe on the 207 website or back here after the show airs!

Megunticook Market Lunch Specials May 26 - 31

What's for lunch?

Megunticook Market Lunch Specials 5/19 - 5/24

Food for Thought. Lunch this week - Baked Chicken with Lemon and Rice Pilaf; Greek Pizza with Tomato, Baby Spinach, Black Olives, Feta and Mozzarella; Chicken Salad Wrap and Caesar Salad.

Megunticook Market Lunch Specials 5/12 - 5/17

What's for lunch? Baked Chicken with Roasted Potatoes, Tuna Melt, Summer Minestrone Soup, Buffalo Chicken Blue Cheese Wrap or Chef Salad.

Megunticook Market Lunch Specials 5/5 - 5/10

The sun is out and it is a wonderful day for a picnic lunch. Grab a sandwich and enjoy a nice spot on the lawn at mid-day.

Megunticook Market Lunch Specials 4/28-5/3

What is on the menu for lunch this week? Corn Chowder, Killer Steak and Cheese Sub, Chicken Cordon Bleu and Seafood Chowder. At mid-day take a break, catch some sun and look out on Megunticook River.

Megunticook Market Lunch Specials 4/14-4/19

What's for lunch? Everyday about 11:00 am this question begins to surface in my thoughts. At first it is a fleeting image, then the smell of something cooking starts to form and before you know it, I am famished. At this point I am ready to eat anything hearty, just to fill the void that has been growing in my stomach since the early hours of the morning. What do you think about for lunch?