Rosemary for Remembrance!

The Maine House is making
Rosemary wreaths.....for Remembrance!


We are choosing to begin assembling our kitchen wreaths out of our Rosemary plants, and infuse our wreaths with Lemon Balm, Sage, and Lavender. Isn't the scent heavenly? Whether you make an entire wreath out of this small perennial shrub of the mint family, or simply place sprigs of rosemary throughout your wreath of pine and evergreens, the scent will be carried throughout your home. The symbolism of remembering those loved ones who are no longer with us warms our thoughts and hearts!





Rosemary (literally "dew of the sea") is a woody shrub with narrow, rather stiff evergreen leaves that are dark green on top, grayish green underneath, and deeply scented.

The fragrance of rosemary is warm, deep, and rather strong ...bringing to mind culinary delights, healing elixirs, exquisite perfumes, and the sun-drenched Mediterranean sea cliffs where it grows naturally. In fact, rosemary is a most evocative and useful herb, which has been cherished for centuries. It has been used in religious ceremonies as a symbol of fidelity, friendship, and remembrance.Many legends surround this remarkable plant. One such tale has it that, during the flight into Egypt, the Virgin Mary washed her blue cloak and hung it on a rosemary bush to dry ...whereupon the shrub changed its white flowers to blue in her honor. The aromatic perennial is also supposed to flourish in households where the woman is dominant ...and not to grow at all in the gardens of the wicked!

To raise rosemary in your plot, you'll need full sun or semi-shade ...a well-drained, slightly alkaline sandy loam ...and a regular watering program (the herb greatly appreciates daily misting). And although some varieties can survive temperatures as low as 15° for short periods, rosemary can't tolerate heavy frost, so the plants should be taken indoors during the winter months in most areas of North America.


Go with the glow of candlelight and fragrant greenery for the table. Nothing could be easier—or prettier.

We like the look of elegance and simplicity. The food is the focus of our table, so our table has been accented with smaller wreaths of rosemary and single hurricanes with soft ivory candles (unscented).


We are ready to welcome family to Sunday Brunch..........

This is the ULTIMATE Estelle's! I originally made this for Christmas morning years ago and it is the most requested breakfast casserole by all of the family! We love sharing our "best of the best" with you! Enjoy!!

Estelle's Ham and Hash Brown Brunch Casserole
8 bacon slices
3/4 cup chopped sweet onion
1/3 cup butter
1 (30 ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4 ounce) can cream of chicken soup
1 (16 ounce) container sour cream
3 cups shredded Colby Jack cheese
1 (8 ounce) package of diced ham

1 (4 ounce) jar diced pimiento, drained
2 T. coarse-grained Dijon mustard
1/2 t. salt
1/2 t. coarsely ground black pepper


Cook bacon in a large non-stick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 T. drippings in pan. Crumble bacon, set aside. Add onion to reserved drippings, cook over medium heat 6 minutes or until tender and golden. Reduce heat to medium-low and swirl butter until melted, remove pan from heat.
Squeeze excess moisture from potatoes. Stir in potatoes, soup and remaining ingredients. Spoon into a greased 13"x 9" baking dish. Bake covered at 350 degrees for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving!

Estelle's Yogurt Fruit Parfaits
1 cup quick-cooking oatmeal
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blackberries
1/4 pineapple, small-diced
2 cups plain yogurt


Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes. Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blackberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

Rosemary in The Maine House Herb Garden

"As for rosemary, I let it run all over my garden walls,

 not only because my bees love it but

 because it is the herb sacred to

 remembrance and to friendship"...Sir Thomas More

A Restful Sunday!

Ahhh....Sundays are designated as a day of rest at The Maine House.....

Our weekdays  are hurried...stressful and full of rushing...to work, home, outside activities and obligations. Take Sunday as your day of worship, taking care of your mind, body and spirit. This is the autumn of the year....our November month of 2010.






 Hold the hand of your loved ones and take a walk in the woods, lose yourself in a good book and curl up with a soft quilt for an autumn nap. Then meet your family in the dining room and enjoy your Sunday dinner...together....grateful for your blessings!

Estelle's Chosen" Must-Read"....
The Thanksgiving Visitor by Truman Capote

Estelle's Sunday Night Chili Pie
1 lb. ground sirloin
1 small yellow onion, chopped
1 clove of garlic or 1 t. garlic powder
1 T. flour
1 package of mild chili seasoning mix
1 t. chili powder
1 6 ounce can tomato paste
1 6 ounce can water from tomato paste
1 (15 1/4 ounce) can corn, drained
1/2 cup chopped black olives
1 8 ounce can of Hungry Jack Biscuits (10 count)
8 ounces of sharp shredded cheddar cheese

Preheat oven to 350 degrees. Brown ground beef, onion, garlic, until no longer pink. Drain off excess fat. Stir in flour and cook 1 minute. Stir in chili seasoning, chili powder, tomato paste, water, corn and olives. Bring to a boil, then reduce heat to low and simmer covered for 10-15 minutes. Take biscuits of of the tube and separate in half. Put bottom halves in the bottom of a 9- inch square baking dish (lightly greased). Spoon chili mixture over biscuits. Top with remaining biscuits and sprinkle with shredded cheese. Bake for 18 minutes until biscuits are browned and cheese is melted.

What's for dessert?

These are a true family favorite! I've done them so many times, I can make them with my eyes closed. I love that they don't need a mixer, so they’re easy to throw together and enjoy. Not only do they complete a dessert buffet, but my children loved them in their lunch bags!”

Estelle's Favorite Brownies
1 cup butter, melted
1 cup cocoa
2 cups sugar
4 eggs
1 cup flour
2 tsp. vanilla
1 tsp. salt
1 12-oz. bag chocolate chips
1 cup chopped nuts (optional)


Preheat the oven to 350°F. Lightly grease a 13" x 9" pan. In a large bowl, pour melted butter and add in the cocoa. Mix in the sugar and add in the eggs one at a time. Stir in the flour. Add vanilla and salt, then add the chocolate chips. Stir in nuts if desired. Bake for 23 – 25 minutes. Let cool and serve!

Tucker relaxing by the fireside

"I write in the morning, I walk in the afternoon and I read in the evening. 

It's a very easy, lovely life."

-Margaret Forster

November Brunch!

Welcome to our November Brunch at The Maine House!
I love keeping the" best of the best" brunch casseroles. As we focus on builiding your recipe keepsakes of brunch ideas, this one has been fondly served on several holiday occasions throughout the years.
One of my best friends from high school had a long line of good cooks in her family.  Nancy's father was a professional chef, and this was one of his favorite recipes. He served it in the hotels where he worked, as well as at home.
 Whenever we serve this today at The Maine House, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter.

Estelle's Brunch Casserole
6 slices sourdough bread
3 to 4 tablespoons butter, softened
2 cup shredded sharp cheddar cheese
1 pound bulk pork sausage, cooked and drained
1/2 medium sweet red pepper, cut into thin strips
1/4 cup sliced green onion tops
3 eggs
1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
2 cups milk
1/4 cup white wine or Chicken Broth
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper


Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13-in. x 9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Estelle's Brunch Punch
4 cups cranberry juice
2 cups orange juice
1 cup pineapple juice
1/2 cup lemon juice
1/2 cup water     
1/3 cup sugar
1 teaspoon almond extract
Fresh slices of oranges and lemons and whole fresh cranberries
Fresh Mint


In a large container or punch bowl, combine all of the ingredients; stir until sugar is dissolved. Refrigerate until serving. Serve with slices of oranges, lemons and whole cranberries and fresh mint sprigs! Festive and refreshing!

"falling leaves

hide the path

so quietly..."

~John Bailey

It's Our Tradition!

Brunch at The Maine House is about family, friends, choices and leisure!

Brunch is a turn of the 19th/20th century meal/tradition, which originated in Britain. History time lines show this culinary experience was at first just for the wealthy who could afford to spend extended time and expense on the pleasure of food. The longer the time frame and menu selections of the brunch, spoke to the wealth and riches of the family.





The word Brunch is a combination of the two words breakfast and lunch, which most Americans are familiar. But, Brunch first appeared in Hunter’s Weekly, 1895, by Mr. Guy Beringer, indicating a meal combination of breakfast and lunch after arriving home from hunting.

For Americans, the idea or practice of brunch did not become popular until the 1930’s. Today’s brunch is commonly buffet style, served in many restaurants and hotels.

According to Guy Beringer, as he wrote in a "Brunch: A Plea," found in Hunter's Weekly dated circa 1895...

Instead of England's early Sunday dinner, a postchurch ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.

Eggs Benedict with Smoked Salmon
3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish


To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.

Poached Autumn Fruit Compote
2 cups sugar
2 cups water
1 vanilla bean, split and seeds scraped
1 cinnamon stick
1 orange
1 lemon
4 brown pears, quartered and cored
4 plums, halved and stones removed
4 figs, halved
Plain or Vanilla yogurt, to serve



Place sugar and water in a medium saucepan and cook over low heat to dissolve sugar. Add vanilla and cinnamon. Use a vegetable peeler to peel a thin piece of skin from the orange and lemon. Add to the pot with the other aromatics. Reserve the citrus fruit for another use. Place the pear quarters in the poaching liquid and gently cook over low heat for 15 minutes, until the pears are soft when pierced with a sharp knife. Add plums and figs and cook for a few minutes more, until the fruit is softened. Remove from heat and allow to cool slightly in the poaching syrup. Estelle's serves with a dollop of yogurt in crystal stemmed compote glass.


 

"She lifted her hands from her eyes - her face was wet with tears and her eyes were haggard - and said....

'I cannot any longer endure being served breakfast in bed by a hairy man in his underwear.'"

John Cheever, 'The Chimera' (1951)

A French Toast Request!

When the front door of The Maine House opens, we greet family and friends with the tantalizing aromas of fresh baked breads and muffins, freshly brewed New England Coffee along with fresh citrus scents of clove-studded oranges! It begs you to join us in the dining room for a leisurely breakfast.




While visiting our Texas family, my darling grandson reminded me of his favorite breakfast, French Toast! He said, "Remember Grandma, when we would spend the night and you would always make me French Toast on Sunday mornings?"
Well, say no more! Of course that was the inspiration for The Maine House breakfast this week!

When thinking of the holidays approaching, it is probably a good idea to keep a few special breakfast or brunch recipes on hand to surprise your family with new tastes. Just mentioning what is on the morning menu, will make them feel pampered and special. Come downstairs and join me in the dining room as we wrap you up in a comfy robe and slippers while you savor the sweetness of family!

Chocolate French Toast with Strawberry Syrup
1/2 cup light corn syrup
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups fresh or unsweetened frozen strawberries
3 eggs
1/2 cup vanilla sugar
2 tablespoons cocoa powder
1/2 cup milk
6 slices French bread (sliced on bias 1/2-inch thick)
1 tablespoon vegetable oil
Unsweetened whipped cream, for garnish
Confectioners' sugar, for sprinkling
Toasted Pecans, optional

Make strawberry syrup: In a small saucepan combine syrup, sugar, spices and strawberries. Bring to a boil over medium heat, stirring often. Lower heat to simmering and cook until thick and syrupy consistency is reached. Keep warm.

Make chocolate french toast: In a large shallow bowl whisk eggs. In a small bowl combine vanilla sugar and cocoa until well-blended and whisk into eggs. Whisk in milk. In a saute pan, preferably nonstick, heat half of oil over medium heat. Dip bread slices in egg mixture until thoroughly moistened. Carefully transfer half of bread slices to pan and cook until golden brown, 2 to 3 minutes per side, turning once. Transfer to warmed plate. Repeat with remaining bread slices. To serve, drizzle with strawberry syrup, top with a dollop of whipped cream, and sprinkle with confectioners' sugar. I add toasted glazed pecans on top for extra garnish and that delicious crunch!

Charleston Grits
6 cups water
Salt to taste
1 1/2 cups quick cooking grits
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper to taste


In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

"I didn't forget your breakfast. I didn't bring your breakfast.

Because you didn't eat your din-din."

Bette Davis, American actress (1908-1989)

'Whatever Happened to Baby Jane'

A Mantle for all Seasons and a Spicy Pumpkin Pie!

A Mantle for all seasons.....It is such fun to create a different seasonal look on your fireplace mantle. The design can be similar and used as your foundation which will serve as double-duty by simply switching out your autumn and winter foliage.


Begin by gathering items you already have....containers, candleholders, scarves or fabric swatches. Decide on your focal point, such as a mirror placed in the center of your mantle and then place a wreath against the mirror. Tuck richly colored leaves and berries into the arrangement along the mantle allowing naturals to drape softly over the edges of the mantle.

Fill your containers with branches of persimmon and bittersweet to add height and balance. Even the most simplistic of design will draw focus to a specific corner and add beauty to your room. We love using our vintage plates from Estelle's, or her toile pitchers as containers for berry branches in our displays.

 Punctuate areas with candles for a soft glow. Try finding candles that represent the season, such as apples, birch woods, or small woodland birds. Whether your style be traditional or vintage chic, it will be your own creation!

 Once your design is just as you would like visually, light your candles, pour a glass of wine, sit back and enjoy your creativity!

I have made this pie for quite a few holidays. I  found this recipe while living in Florida. This was originally published in The St. Petersburg Times on September 9, 1980. It has always been requested and the pumpkin custard filling is perfect in this pecan spiced crust.

Estelle's Festive Pumpkin Pie
1 spiced nut crust
1 16- ounce can pumpkin
1 14- ounce can sweetened condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Heavy whipping cream




Prepare crust ahead of time. Preheat oven to 350 degrees F. In a large mixing bowl, combine all ingredients except heavy whipping cream. Mix well and turn into prepared crust. Bake 35-40 minutes or until kife inserted 1 inch from the edge comes out clean. Cool before serving. Garnish with whipped sweetened cream.



Spiced Nut Crust
1/2 cup butter
1 cup unsifted flour
1/2 cup finely chopped pecans of walnuts
1/4 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
10-12 pecan halves
In a small saucepan. melt butter. Remove from heat and add remaining ingredients except pecan halves. Mix well. Pat on bottom and up sided of 9-inch pie pate. If desired, press nut halves onto rim of crust. Fill with pumpkin filling and bake at 325 degrees F. for 12 minutes or until lightly browned. Cool before filling the crust.

 

"I can envision a small cottage somewhere, with a lot of writing paper,

 and a dog, and a fireplace and maybe enough money to give myself some Irish coffee now and then and entertain my two friends." 

Lt Richard Van de Geer

The Eyes of Texas Are Upon You!

Leaving on a jet plane.....The Maine House is headed to Tejas!! Oh the love we have for the great state of Texas! Longhorns grazing in the fields, our beloved Texas Aggies, bluebonnets, ranches loaded with mesquite, and the best mexican food you will ever taste. Imagine dining under the harvest moon, while the fountain waters flow and the bougainvilleas surround you with vibrant beauty and fragrance! We are hosting a gathering for our loves and these two recipes have been enjoyed and requested often by family and friends. You will definetely want to try these and make them for the upcoming football games and holidays!

Estelle's Loaded Nachos
 3 chicken breasts, sliced into 3-inch strips
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder
1 tsp. salt
2 Tbsp. olive oil
1 can drained black beans
2 diced and seeded Roma tomatoes
2 poblano peppers (or 1 small can roasted green chiles)
 2 cups cheese combination: cheddar, Mexican, & Monterey Jack
1 bunch fresh green onions, minced
1 bunch fresh cilantro, chopped
1 large bag white corn tortilla chips or combination white, red, and blue tortilla chips




Preheat the oven to 375°F. Season the chicken pieces with the chili powder, cumin, garlic powder, and salt. Toss evenly to coat. Set aside. Heat grill pan until hot. Roast off the poblano peppers until well-charred, then place in plastic bag to steam for 2 to 3 minutes. Remove skin, chop, and reserve. Add olive oil and sear chicken breasts for 3 minutes per side. Once the chicken is done cooking, remove it from the grill pan and let it sit for at least 15 minutes to cool. Drain and rinse the black beans and reserve. Mince the scallions and reserve. Mince the fresh cilantro and reserve. On a large baking sheet, spread the tortilla chips in an even layer. Top the chips starting with the chicken, chopped peppers, tomatoes, and black beans. Finish with cheese and scallions. Repeat. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to10 minutes. Remove from the oven and top with fresh cilantro. Garnish with your favorite salsa, avocado slices, and sour cream.

Cranberry-Lime Margaritas
1 cup sugar
1 cup fresh lime juice
1 1/2 cups tequila
1/2 cup orange liqueur
1 64 ounce bottle cranberry juice cocktail
Lime Wedges
Coarse ground salt






Stir together sugar and 1 cup water in a small saucepan. Cook over medium heat until sugar dissolves. Remove from heat and pour into a large pitcher. Cover and chill for 30 minutes. Add lime juice and next 3 ingredients to sugar syrup in pitcher. Chill until ready to serve. Rub glass rims with lime wedges and dip the rims in salt. Serve over crushed ice. Elegant!

"My favorite Aggie joke? I'm sorry I don't understand the question !"

Singer Lyle Lovett - Texas A&M class of 1979