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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.

February 09, 2010

Chutes and Toboggans

Toboggan 2010

Ever wonder what people do in the winter in Maine? Some people think we hibernate like bears in warm dens sleeping away day and night until spring comes back. Actually, we do get out every now and then, and we make a day of it, inviting all our friends from here and away. You may even see a wicked good crowd.

National Toboggan Championship Poster
Poster for the National Toboggan Championships

Away can be the next town over, another state or even foreign countries. Take for instance the National Toboggan Championships where teams from as far away as the Netherlands were here over the weekend to compete in the 2-person, 3-person and 4-person toboggan races. 

Toboggan Chute

It sounds official and there are rules, but anyone can enter a team and run the chute for the 9 second or better thrill of dropping from the top of the hill and racing to the finish line that empties out onto frozen Hosmer Pond. All you need is to meet the muster of the official toboggan regulations with a wooden toboggan built of slats, a pad and a curve; no fiberglass, carbon fiber or other synthetic fibers. And the competition does come with strict warnings ... "clothing may be ripped or melted" ... melted? I don't know how that happens when it is usually about 20 degrees outside, but I'll leave that to the chute masters. 

National Toboggan Costumes

About 400 teams show up the first weekend in February at the Camden Snow Bowl to compete for the fastest time down the chute and best costume. Best costume is, as or more competitive than the races. One thing you can count on is that almost every team is going to compete for the best costume award. Be on the lookout for whole teams dressed as superheros, cows, bridezillas, team mascots and ballerinas. As Forrest Gump would say, it is like a box of chocolates, you never know what you are going to get.

Oscar from the Royal Dutch National Toboggan Team
My friend Oscar, representing the Royal Dutch National Toboggan Team, winner of Best Costume Award

Although Camden is only a small town with a population pushing  5,000, competitors for the National Toboggan Championships come from all over the world, but mostly you see license plates from Massachusetts, Connecticut, New Hampshire, Vermont, New York and Pennsylvania. 

My friend CC is a fan of Le Grand Crew
Delightful CC cheering on Le Grand Crew from Cellardoor

The first toboggan chute was built at the Camden Snow Bowl in 1936 and rebuilt in 1991, when the first toboggan championship was held. This year marked the 20th anniversary of the event.

If you are looking to go, watch, or even enter to compete for next year's races, check out the official rules at the Camden Snow Bowl.

December 01, 2008

Late Night Fun Before Thanksgiving

DSC_0214 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!

May 28, 2008

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.


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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?

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May 19, 2008

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.

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May 12, 2008

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.

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May 05, 2008

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.

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April 28, 2008

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.

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