Our Holiday Brunch!

As you may know by now, I am totally in love with The Stonewall Kitchen! I have been for many years! It was one of the few places in Texas I could find Barefoot Contessa food products and tabletop items I could not resist! The Market Pantry in Old Port is just about my favorite cooking store here in Maine! So, this has provided my inspiration for my harvest Thanksgiving tablescape! First up, it a most glorious centerpiece wreath which will be the focal point for our holiday dining table!

Regal Harvest Wreath

This stunning, everlasting wreath has been handmade exclusively for Stonewall Kitchen. The natural twig base of this wreath is decorated with preserved red myrtle, red eucalyptus leaves, natural wild twigs, natural lotus, natural nigella, faux red berries, red colored naturally preserved artichokes, red chili peppers and red faux apples.

Estelle's also wanted to add a new twist to our Thanksgiving brunch up here in New England! It will be our first Thanksgiving in The Maine House so we want to make it festive and bountiful! I am adding some delicious scones with holiday jam and Double Devon Cream! Perfect with some mulled spiced cider as we make our way out to fry the turkey!

Warm just-out-of-the-oven scones all rich and buttery...........

 Is there a better way to start the day?

Bright tart cranberries and sweet orange make these mouth watering scones exceptional. The flavor is perfect for breakfast and these scones can be made in minutes with just a few pantry ingredients. These light and buttery scones fill the kitchen with an aroma that will get your family out of bed in minutes.

ORANGE CRANBERRY SCONES

4 cups plus 1/4 cup all-purpose flour

1/4 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

SOUR CREAM SCONES WITH BLUEBERRIES

2 cups flour

3 T. sugar

2 T. baking powder

1 t. baking soda

1/2 t. salt

5 TBS butter, cubed

1 cup sour cream

1 Cup fresh or frozen blueberries

1 egg yolk

1/2 cup heavy cream

1/4 cup sugar

Preheat oven to 400 degrees F. In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.Turn the dough out onto a lightly floured surface and knead until the dough comes together into a ball. Carefully incorporate the blueberries into the dough. Gently pat the dough down into a 3/4 inch thick square shape.With a large knife cut the dough square into 4 smaller, equal squares.Then cut each smaller square diagonally, with an X, making 4 smaller triangles

Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with sugar. This will create a shiny and crunchy top for the scones.

Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.

We are serving our scones with this perfect holiday jam and

Double Devon Cream!

A delectable jam of pears, cranberries and sweet raspberries.

A hint of orange liqueur brings out the cheerfulness of ripe pears, tart cranberries and sweet raspberries!

If you have not tasted a scone with jam and clotted or Devon cream, you have missed out on one of the greatest tastes! These thick creams are absolutely delicious, and are best explained as a cross between ice cream and butter.

English Double Devon Cream created by Christopher Brookes is a genuine Devon Cream produced in the southwest of England!

Apple Orchard Taste!

New England's finest tart and juicy apples, laced with a sprinkling of cinnamon can be found in a jar! Yes, that's right! If you cannot make it to visit The Maine House, then we can certainly share those apples with the freshest taste, as if you had picked your very own at the Orchards! I picked up a jar of The Stonewall Kitchen apple pie filling when we were shopping up in Freeport a few days ago! People were everywhere, shopping, eating, arms loaded with shopping bags as they took in the holiday sights and sounds of the season. It was an incredibly beautiful fall day so we felt it was perfect for an excursion through LL Bean...my favorite home store! I treated Darling to a delicious Sunday autumn breakfast of apple turnovers!

Now, all you need is this!

In Order to Create a Fabulous Apple Turnover!

Add a drizzle of Confectioners Icing by mixing

confectioners sugar with a little milk and vanilla!

 If you want to make Apple Turnovers from scratch, then I

highly recommend the ones from Barefoot Contessa!

Takes more time of course, but the end result is divine!

BAREFOOT CONTESSA APPLE TURNOVERS

1 teaspoon grated orange zest

3 tablespoons freshly squeezed orange juice

1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)

3 tablespoons dried cherries

3 tablespoons sugar, plus extra to sprinkle on top

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Pinch kosher salt

1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted

1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Combine the orange zest and orange juice in a bowl. Peel, quarter, and core the apples and then cut them in 3/4-inch dice. Immediately toss the apples with the zest and juice to prevent them from turning brown. Add the cherries, sugar, flour, cinnamon, nutmeg, and salt.

Flour a board and lightly roll each sheet of puff pastry to a 12 by 12-inch square. Cut each sheet into 4 smaller squares and keep chilled until ready to use. Brush the edges of each square with the egg wash and neatly place about 1/3 cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork. Transfer to a sheet pan lined with parchment paper. Brush the top with egg wash, sprinkle with sugar, make 2 small slits, and bake for 20 minutes, until browned and puffed. Serve warm or at room temperature.

The Bridesmaid Luncheon

Mother said, "Now we must set the dining table with gorgeous seasonal flowers. We will light the candles, even though it's going to be daytime. As the bridesmaids open their gifts, which were engraved sterling silver charms, I am going to serve some sort of pate', those beautiful pastel petit fours, cucumber and cream cheese finger sandwiches, my famous hot pepper cheese straws, a huge basket of fresh strawberries with a leaded crystal side dish of Grand Marnier whipped cream, and a still life of fresh deli cold cuts. We will put the silver tea service on the buffet with piping hot coffee and tea. The Pièce de résistance will be my Rose' Champagne Punch!"

 "Now, for our luncheon, Miss Sarah will be serving her chicken salad with fresh grapes and almonds, individual broccoli puddings, fresh spinach salad and  homemade crescent rolls. This will all be displayed on Grandmother's Estelle's fine china and Grandmother Grace's lace heirloom lace table linens."


Mother was ready with a plan! We rushed up to The Sunflower at Maywood Mart and picked up boxes of those absolutely divine frosted fudge brownies and the sweet Mexican Wedding Cookies. These were to be placed on the sterling silver serving tray, along with the fresh pastries from Miss Martha's kitchen of eclairs and napoleons. Now, I think we are ready!


A lovely sunny afternoon on November 17th, 1972.......my bridesmaid luncheon. It could not have been more beautiful. I loved the southern elegance and time honored tradition of it all.

 I have come to learn that this is a piece of the wedding event that is fading. The bridesmaid luncheon has now evolved into a bachelorette party. Perhaps, this is one of those generational gaps, but this is a tradition that I am sad to see has changed. Give me the good ole' days and those sweet southern traditions!

ESTELLE'S BROCCOLI PUDDING

10 to 12 ounces frozen chopped broccoli, cooked and drained

 2 tablespoons butter

 2 tablespoons finely minced onion

2 tablespoons all-purpose flour

Dash pepper

 1/8 teaspoon nutmeg

 1/2 teaspoon salt

 1 1/2 cups half-and-half or light cream

1 1/2 cups shredded sharp Cheddar (6 ounces)

 3 large eggs, beaten

Heat oven to 350°. Grease a 2 1/2-quart casserole. Arrange the cooked and drained broccoli in the casserole. Heat the butter in a large skillet; add onion and sauté for about 2 to 3 minutes, until onion is tender. Stir in flour until well blended and cook, stirring, for 1 minute. Add the pepper, nutmeg, salt, and half-and-half. Continue cooking over low heat until thickened. Stir in cheese and cook just until cheese is melted. Add about 1/3 of the hot mixture to the beaten eggs; add back to the hot mixture, blending well. Pour over the broccoli. Bake for 35 to 45 minutes, until a knife inserted in the center of the broccoli casserole comes out clean.

Holiday Salads...Home for the Holidays!

This is probably the best time of the year to settle in and watch your favorite movies! It's gray and bleak outside The Maine House today. Thoughts are swirling about decorations and holiday recipes to prepare in order to get ready for our favorite family holiday...Thanksgiving! It's all coming together as we anticipate the arrival of our youngest child, Robbie! We will be meeting him in Boston the week of Thanksgiving and have dinner at our favorite Italian cafe before heading back to Maine! So excited to see his sweet face! I talked to Miss Judy down in Pensacola yesterday and she needed advice on what to prepare for her office holiday potluck....something that everyone will like and enjoy, without too much fuss! She wanted something a little different rather than the usual green bean or sweet potato casserole. Hey, I have the perfect side dish for you.....The Strawberry Pretzel Salad. I make this each year and simply cannot have Thanksgiving without this cool, creamy and festive salad. The Divine Miss M states that this is her "fave" too! There is another fruit salad which I made for bookclub and was an absolute hit! It's easy to prepare, healthy and absolutely scrumptious! Now.......go put on you favorite holiday music as you do your household chores and then sit back, relax and share those great, memorable holiday movies with your family.

First on my list is Home for the Holidays!

featuring my favorite all time actress....Anne Bancroft!

ESTELLE'S STRAWBERRY PRETZEL SALAD

2 cups crushed pretzels

3/4 cup melted butter

3 tablespoons sugar, plus 3/4 cup sugar

1 (8-ounce) package cream cheese

1 (8-ounce) container whipped topping

2 (3-ounce) packages strawberry gelatin dessert mix

2 cups boiling water

2 (10-ounce) packages frozen strawberries

1 (8-ounce) can crushed pineapple

Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.To serve, cut slices and serve with a dollop of whipped topping.

Refreshing and different, this salad was an enormous hit!

APPLE PEAR WALNUT SALAD

2 tablespoons red wine vinegar

2 1/2 tablespoons orange juice

1 orange, zested

1/2 cup raisins or dried cranberries

4 apples, preferably use 2 to 3 different kinds

2 pears, preferably red and green

2/3 cup walnuts, toasted and coarsely chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

In a large bowl whisk together vinegar, orange juice, zest, and raisins. Core and cube apples and pears. Add fruit and walnuts to a bowl and drizzle with

oil. Toss well to combine. Season, to taste, with salt and pepper. Refrigerate 1 hour before serving

Harvest Butternut Squash Bisque

"Autumn begins with a subtle change in the light, with skies a deeper blue, and nights that become suddenly clear and chilled.

 The season comes full with the first frost, the disappearance of

migrant birds, and the harvesting of the season's last crops."

Glenn Wolff and Jerry Dennis

The Maine House Dining Room

When you feel that first crisp breeze, you know that summer is gone and fall is in the air. Every season has its upside; however, autumn has a particular beauty to it. Lovers of the season revel in its unique ability to turn the world into one big canvas with nature’s paintbrush. From warm apple cider to camping trips, there are so many reasons to enjoy fall.


One of my favorite fall activities is taking a drive up a tree-lined street or going on a nature hike. To see the canopy of red, gold, and orange leaves is so enchanting.

Fall fashion is the best. Woolen scarves, puffy vests, long sleeve, and equestrian boots… There are so many options to layer up and stay warm during the autumn months. Plus, fall clothes look good on everyone.

Your taste buds will salivate for all things pumpkin. From lattes to ales, pies to waffles, everything gets a delicious pumpkin makeover. You don’t want to miss these seasonal delights.

Late November kicks off holiday time – when you find yourself gathered around the table more often with friends and family. In particular, Thanksgiving is special because you not only get to spend time with loved ones, but you also get to reflect on everything you have and show your gratitude for it all!

Estelle's Harvest Butternut Squash Bisque

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)

1/2 cup orange juice

 1/3 cup packed brown sugar

 1 cinnamon stick (3 inches)

1 medium granny smith apple, peeled and chopped

1 cup chopped yellow onion

 1/4 cup butter, cubed

 4 cups chicken broth

1/3 cup evaporated milk

 Salt and pepper to taste

1/4 t. nutmeg

1/8 t. Cayenne pepper

Sour Cream for garnish

In a roasting pan, toss 3 cups of squash, orange juice and brown sugar; add cinnamon. Cover and bake at 450° for 30-40 minutes or until squash is tender. Discard cinnamon stick and set squash and liquid aside.

In a Dutch oven, saute the apple and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add the evaporated milk, salt, pepper, nutmeg and cayenne pepper and  heat through. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; heat through (do not boil). Ladle into soup bowls and garnish with a dollop of sour cream!

A Good Corn Pudding

Darling and I were sitting on the back porch drinking our coffee in the cool of the morning. Glorious........ wrapped in fleece with only the sound of crows echoing throughout the trees. Autumn brings with it the anticipation of change......that apple-crisp snap of cold, when the air tastes like Granny Smith's, when you can smell leaf smoke on every gust of wind. Autumn has always been my favorite season of the year. There is no denying the sense of something around the corner, something extraordinary and exciting!

A Good Corn Pudding

4 ounces (1 stick) unsalted butter, melted, plus additional for greasing

1 Can Cream of Corn
1 Can Golden Kernel Corn 

2 eggs

1 cup sour cream

9 ounces Monterey Jack or Pepper Jack cheese, cut into 1/2-inch cubes

1/2 cup cornmeal

1 (4-ounce) can chopped  green chiles
1/2 teaspoon salt

1/2 cut grated Parmesan cheese (I prefer Parmigiano-Reggiano)

Preheat oven to 350 degrees F. Generously butter a 2-quart rectangular casserole dish. In a mixing bowl, combine the drained kernel corn, along with the can of cream corn. Add the butter and eggs.Then combine all the remaining ingredients except the Parmesan. Blend well. Pour into the prepared dish, sprinkle with Parmesan cheese, and bake 30 minutes, until puffed and golden. (If the top isn't browned but the pudding looks set, run it under a preheated broiler for a couple minutes until golden spots appear.)

Leaves Gathered in New Hampshire

Apple Coffee Cake....Easy Like Sunday Morning on Peaks Island

Sunday morning, we decided to motor down to Old Port, catch the ferry and ride across Casco Bay to Peaks Island. The weather was in the upper 50's and it was a beautiful sun-sunny day!

However, this time for our island visit, we chose to take the car with us and see the entire island, which is not very large, but our walking endurance does not seem to be able to tour the length and width of this coastline.

Most of the few businesses had already closed for the season, but the Peaks Island Inn was still open for guests and visitors to lodge and dine. One of the most fascinating things about this style of living is the isolation you feel and the absolute quietness of the community. It is apparent, this is a choice in lifestyle....people quietly go about their day to day living and 0ften spend their retirement years away from the maddening crowd. These are a few of the picturesque coastal homes on the island.

This little beauty is for sale-"Old Glory", Circa 1860

The island residents are friendly and speak as you walk along the sidewalks and will often stop and offer directions on something they believe you would enjoy seeing. Their oceans views are absolute exquisite!

The ferry ride was simply beautiful and a new experience for us. Another lovely Sunday as we say goodbye to Peaks for the season....see you all next summer!

We started the morning with this easy, moist and delicious

apple cinnamon coffee cake!

 

Apple Coffee Cake Recipe

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup of sugar

1 teaspoon ground cinnamon

5 1/2 Tbsp unsalted butter, room temperature

1 egg, beaten

1/2 cup whole milk

1 medium Cortland or other baking apple, peeled and sliced

Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity. In a medium bowl, whisk vigorously together the flour, baking powder, and salt. In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside. Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.