Archive for the ‘Breakfast Menu & Windward Recipes’ Category

camden maine hotel offers complimentary breakfast

Nothing Beats Windward House Blend Coffee!

 

“I developed a fondness for Maine cooking,…and to the end of my days the simple foods…will seem to me more delicious than all the “specialties of the house” that can be produced by the world’s most famous chefs.” -Kenneth Roberts from Trending Into Maine, Grandma’s Kitchen

Our American Traditional Breakfast Menu features fresh local Maine ingredients and traditional comfort foods made from scratch. You can choose to sit alone or with others.  The only Bed and Breakfast in Camden that offers  you choices in the morning and is VEGAN FRIENDLY and has Gluten- Free options! Our Breakfast Menu Includes our standard Maine Fresh Offerings:

KIND BREAKFAST MENU

In your complementary (FREE) made to order menu breakfast we use local and organic ingredients and favor small local and organic providers.

Choices

  • Eggs – two farm fresh organic-fed free range eggs prepared to your liking
  • Pancakes – Buttermilk, Maine Wild blueberry, or Orange Yogurt (can be prepared vegan  and or gluten free at your request)
  • Waffles – American style waffle (can be prepared vegan and or gluten free at your request)  → Read more
Best Maine Lobster Roll Recipe

The Best Maine Lobster Roll Recipe – Some Background

Best Maine Lobster Roll Recipe

Good Thing They Don’t Finish Their Lobster!

Whenever my father visits from New York, we go out to Rockport Lobster with a cooler and a freezer pack and buy a few fresh live lobsters. I boil them for dinner, and inevitably the kids don’t eat their lobster. They may eat some, but not all. So…. The next day I make lobster rolls. They are fantastic. I make them so that they are heaping and you need a fork to eat what falls over the side! Here is the recipe that my dad loves, the Best Maine Lobster Roll Recipe.

The Lobster Roll Basics: Lobster Cooking Temperature, Meat Extraction and more…

Andrea Geary in the Cook’s Illustrated Number 123, the July and August 2013 issue has a nicely terse yet entertaining and pertinently detailed article that covers the basics. The basics of lobster are extremely important if you haven’t cooked it before or if you haven’t cooked lobster very much. Ms Geary, with Cook’s usual highly practical black and white drawn illustrations makes it easy to quickly get on board and shove off. Cook’s Illustrated has this Lobster Roll article available in their online edition, as well as a nice lobster meat extraction video.

The Best Maine Lobster Roll Recipe: How Bad Could it Be? Do I need to know the basics?

The pitfalls to being unprepared for lobster are a few, but have serious consequences. You don’t want it undercooked for obvious reasons. It’s important to properly cook all shellfish and lobster is no exception.
My post here references other resources on the subject of Lobster Rolls to help you avoid those pitfalls. For cooking lobsters safely, and the best way to extract the lobster meat I refer the reader to the Cook’s Illustrated article. But, if you’re up on all that stuff, have your own method for measuring how much water you’ll need, the size of the pot and how to anesthetize the lobster if you’re squeamish about that sort of thing, then you can cut right to the recipe for the Best Maine Lobster Roll.
I call it the “Best” because what the heck – that’s what everyone seems to do in these online articles (it’s always “the best”). Anyway, I think it is, and so does my dad. So it’s not bragging.

The Secret About What is Truly THE Best Lobster Roll

Okay – here it is, the secret revealed: The truth is, if it’s fresh and made with care, the best lobster roll is made by someone else for you (but don’t tell anyone the secret – let them discover it by searching for “The Best Maine Lobster Roll”). Okay – so, how do I know the secret? I have objective proof of its truth. When we were little, my older brother used to tell my little sister that she made the best peanut butter and jelly sandwiches. Perhaps not coincidentally, full of pride at this great accomplishment for so young a person, she would gladly make him a sandwich whenever he asked. I was a little concerned that perhaps she and I were being exploited. I mean, what else could explain the fact that before she came along, and I quit making sandwiches it was I who was called the best sandwich maker. Being the precocious child I was, I conducted a double blind taste test on peanut butter and jelly sandwiches. There was one made by the eater (blind taste tester), as well as one made by me and my little sister. And guess what? The sandwich made by my little sister won every time. Because I suspect it was made with care and a dash of pride.

So, without further adieu here is the “The Best Maine Lobster Roll Recipe”

Here is what you will need for your lobster roll:Best Maine Lobster Roll Recipe
½ of a Morse’s garlic pickle (established in 1918, located in North Waldoboro, ME 04572)
2 tablespoons organic mayonnaise Spectrum is a good one – in most supermarkets.
Link to a Spectrum post on a new category called “Ingredients” in MyCamdenMaine
1 ½ teaspoons of fresh organic lemon juice
1 teaspoon Maine sea salt (to taste, but if you have “seasoned” your lobster with salt in the boiling water, you should taste it before you add more salt.
6 New England style hot dog buns (smallish and cut on the top rather than the side)
2 tablespoons minced celery
½ teaspoon curry powder
1 teaspoon Sewall’s Cider Vinegar &the Mother (mofga cert organic)
1 slice of Spanish onion
1 ¼ to 1 ½ Pounds Lobster Meat
Chop finely the onion, the pickle and the celery.
Chop the lobster meat. I don’t use large chunks. I find that the flavor of the lobster is better distributed and the sandwich is much easier to eat if I am not pulling pieces of tail out of the bun with each bite. The tail should be chopped into small pieces, almost minced while the claw meat can be left into larger pieces because it is tenderer and will disintegrate if you try to cut it that small.
Heat the curry powder and then whisk it into the mayo, then add the lobster, the celery, the pickle, the onion, the vinegar, and the lemon. Mix it well.
Toast the buns on top. Add the mix to the buns and it is ready to eat.

salmon waffles

Windward House Sweet & Savory Double Cooked Smoked Salmon Waffles

INGREDIENTS

2 tablespoons marscapone cheese

1 teaspoon Ground fresh black pepper

1 teaspoon Maine sea salt

2 ounces Samaki organic smoked salmon

2 teaspoons Fresh dill finely minced

1 teaspoon Fresh Lemon juice

1 teaspoon Horseradish

1 1/2 cups lukewarm Maine’s Own Organic milk

3/4 teaspoon Maine sea salt

2 large organic free range eggs

2 cups Unbleached All-Purpose Flour

1 1/2 teaspoons instant yeast

2 tablespoons organic corn meal

DIRECTIONS

1. Mix the cheese, herbs and salmon in a food processor until whipped and uniform.

2. Mix the batter (milk, eggs flour and yeast)

3. Cover with plastic wrap and let sit for about two hours in the fridge.

4. Remove from fridge and mix the batter with the whipped cheese mixture. Mix until almost smooth.

5. Preheat the waffle iron at maximum heat and spray with non-stick vegetable oil.

6. Separate the batter into enough for one waffle, and put half in the waffle iron. When it is almost toasted on the outside, remove it, and mix it back into the batter.

7. Spray the waffle iron again and then put one hundred percent of one waffle’s worth of batter into the iron, and cook until golden brown.

 

This makes about 4 deep 7 inch waffles.

Serve with vegetable cream cheese and maple butter!(you can ask us for these recipes also.)

 

Apple Picking During the WIndward House' Fall Foliage and Leaf Peeping Pantacular

Apple Picking During the WIndward House’ Fall Foliage and Leaf Peeping Pantacular

Windward House Apple Walnut Pancakes
We’re getting ready for our Leaf Peepers here at the Windward House. Sure it’s a little early for ordinary folks to think about, but really it’s just a few short weeks away. While there is still plenty of brilliant sunshine, lake swimming, and blooming flowers, here in Camden, soon the leaves will turn and it is the time of year when thoughts turn to the fall colors, warm sweaters, robin’s egg blue skies, the smell of apples simmering in a magical concoction of rum, cinnamon, brown sugar and butter. If you your loved one, or kids are a little glum on a dark morning, or are excited about the unfolding beautiful fall day, Celebrate! With this great recipe. Kristi says it warms the cockles of your heart, and I agree. When you have a forkful, with melting butter and a little Maine maple syrup, you literally can feel the warmth spread inside you and when it reaches the cockles.
Goes awfully well with naturally raised pork maple sausages or naturally raised uncured hickory smoked bacon!

Pancake Recipe

 

So without further adieu – here it is, one of our Fall Foliage Pantacular recipes -
Windward House Apple Walnut Pancakes
Makes six quarter cup batter pancakes
2 McIntosh Apples
1 Tablespoon Brown Sugar, Dark Rum, Walnuts, Butter
Dry pancake mix with four or five drops of fresh lemon juice (substitute for milk, half whole organic milk, and half powdered milk, the purpose is to leave the batter a little dry to accommodate the apple mixture)

Put apple stuff into a pan, apples, nuts, rum, sugar, butter and sprinkle with cinnamon – I use a non-stick pan, to keep the sugar from sticking.
Put a lid on, preferably a clear lid so you can observe what’s going on inside the pan.
Cook at high heat until it all bubbles together and the apples are slightly soft, but not mush.

 

With the pancake mix prepared but very thick add a little bit of water, and then while very hot and bubbling add the apple mix. Mix thoroughly.
Using a scoop or quarter cup measure scoop out batter onto a preheated 325 degree griddle.
The smell of the sautéing apples and cinnamon will brighten your day, even if you feel too guilty to eat these pantacular pancakes!

This is a recipe from the SeasonalFamily.com A very nice blog that we highly recommend. We are surely going to make these muffins this season!
 
Carrot Cake Muffins
yields 18 medium sized muffins
2 cups of barley flour (or whole wheat flour)
 2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
1 1/2 cups grated carrots
1 cup of milk
1 cup of applesauce or grated apples
1 cup of  maple syrup
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 cup crushed walnuts (optional)
Preheat oven to 350*
In a large mixing bowl combine the dry ingredients. Now in a medium bowl, combine all the wet ingredients.
Slowly add the wet ingredients in with the dry, stir to combine.
With an ice cream scoop (or spoon), add batter into either a well greased muffin tray or into unbleached baking cups.

Bake for 15-18 minutes or until a fork inserted comes out clean. Allow to cool for 30 minutes before eating.

A bit of advice, you may want to make a double batch of these since they seem to go rather quickly… My mother, sister and cousin were over when I made them and by the next morning, there were none left. Between those three, my husband, my daughter and myself all 18 muffins were gone! Poor Reid does not get to try any until his birthday, and even then it will be a special treat that he will not get again for awhile.

These muffins can also be made into a cake for a first birthday party or any celebration!

Bon Appétit!

Chef Momma

SeasonalFamily.com

Maple Cream Cheese Frosting

3/4 cup of mashed sweet potato
 1/3 cup cream cheese at room temperature or soft unripened goat cheese at room temperature
2 tablespoons of softened butter
4-5 tablespoons of maple syrup (add extra tablespoon for very sweet)
1/4 teaspoon sea salt
1/4 teaspoon cinnamon plus extra for dusting on the cake as garnish
In a large mixing bowl add all of the ingredients (except for the dusting cinnamon). You can either hand whip it with a whisk or use a hand mixer or food processor. I used my hand with a whisk (it’s a great upper arm work out!), I find that hand whipping it adds an umph to the frosting, where as beating it makes it a bit airy, but it’s a personal choice.
Whip, blend or process until the frosting becomes spreadable, then with a spatula, take a large glob and throw in on the top of the cake, spreading the frosting around carefully

PhotoA guest emailed me this recipe. She said one of the former Innkeepers gave it to her. It is nice to see the simplicity of this recipe. I thought I was the only Innkeeper that tried to make things delicious and easy. I guess it is the Windward Way.

Windward Muffins

1 cup flour

1 cup oats

3/4 cup brown sugar

3/4 tsp baking soda

3/4 tsp baking powder

1/2 cup walnuts

1 egg

3/4 cup milk

1/3 cup oil

Combine wet ingredients.  Add dry ingredients (except nuts)  and stir until just moistened.  Add nuts. Put into greased muffin tins (2/3 full).  Sprinkle with cinnamon sugar.  Bake at 375 for 18-20 minutes.  Enjoy!

Windward Granola:

Ingredients

3 cups rolled oats

3/4 cup whole almonds

3/4 cup walnuts (Crush to desired texture)

3/4 Sunflower seeds

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons maple syrup (may need more depending on how it is coming together.)

1/4 cup vegetable oil

3/4 teaspoon salt

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a sheet pan. Cook for 1 hour and 15 minutes, stirring occasionally to achieve an even color.

Remove from oven and transfer into a large bowl.

2 large eggs

½ cup whole milk

1 cup buttermilk

3 tablespoons canola oil

1 1/2 cups Unbleached All-Purpose Flour

3/4 teaspoon salt

2 teaspoons baking powder

1/4 cup malted milk powder

Sift together dry ingredients

Add a pinch of baking powder to the top, and squeeze a few drops of fresh lemon juice on the powder

Add the eggs, milk, oil etc

Mix with a rubber spoon until smooth but a little lumpy

Add frozen blueberries, Maine blueberries are the best

I add a handful and a half – to taste

 Cook on a griddle at 350 degrees, I use a quarter cup measure for each pancake, cook until golden on each side. Enjoy with real Maine Maple Syrup.

Adam’s Holidays Eggs – by Jesse & Kristi Bifulco Camden Windward House B&B

I made the mistake of making my 5 year old Eggs Benedict one morning. After that he would always ask for Holidays Eggs (mispronouncing Hollandaise), even when I had only 5 minutes left to leave to make it to Court on time, throwing an apron over my navy suit and silk tie:

Hollandaise: make it first whip four yolks until about 2-2 ½ times original volume. Keep warm, either in double boiler, or on a griddle about 175 degrees. Pour in slowly clarified or just melted butter about 1 cup give or take, a little at a time as you whisk. Finely chop a shallot put in a pan with cracked pepper corns white vinegar and reduce. I like to use apple cider, or wine, or champagne vinegar if I have it. After the yolks and butter begin to thicken, throw a little cold water on your reduced shallots, and pour that into the sauce with about 4 ounces of fresh lemon juice to taste. Now worry the judge is going to yell at you for being late to Court. Add sea salt to taste. Keep it at a warm temperature, or use it right away for safety sake. Now poach a couple of eggs. Depending on what we are making I may serve the eggs with sauce over it on top of a fried Canadian Bacon or maple smoked thick sliced bacon, and an English Muffin, or better yet, over a stack of silver dollar sized butter milk wild Maine blueberry pancakes. Worry once more about Court, quite, buy and bed and breakfast and move to Maine, … and voila! Enjoy your benedict, such as it is.

Ingredients
1 cup Kates homemade butter, softened
1 cup packed brown sugar
1 egg (cage-free, organic)
1 cup real Maine maple syrup
1 teaspoon vanilla extract (sweetgrass farm vanilla)
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration
Directions
1.Preheat oven to 350 degrees F. Grease cookie sheets.
2.In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
3.Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Ingredients:Yield: 24 miniature cupcakes
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs

Directions:
Prep Time: 15 mins

Total Time: 33 mins
1. Preheat oven to 350 degrees.
2. Combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray.
4. Fill each 3/4 full.
5. Bake in preheated oven for approx. 18 minutes.
ENJOY.
Recipe from food.com

Greek Pizza
Ingredients
Pizza
Baby spinach

Sauce
1 large can of Pastene kitchen ready ground peeled tomatoes
2 cloves garlic
Extra virgin olive oil
Sea salt
Pepper
Basil
Parsley
Thyme
Fresh herbs or dried and McCormak’s Italian herbs grinder)
White wine
Baby spinach
Marinated artichoke hearts (goya or imported Italian in glass jars)

Pizza Sauce
Cover bottom of a small saucepan/pot with the olive oil
Put in some salt and pepper and the garlic, and turn on the flame
Once the garlic starts to sizzle put in some white wine
Let the wine reduce a short while, then pour in tomatoes
Stir it, then put in the other herbs. I like to use fresh herbs when I have them. If not, dried are okay, just don’t use too much.
Then use a hand blender to make sure all the herbs and the garlic are chopped up very small.
Then cook it about ten minutes longer on a simmer. (I don’t cook pizza sauce very long)
Taste it. If it needs it you can add a little brown sugar – although I rarely do that, but sometimes the tomatoes are not very sweet, and pizza sauce I think should be a little more sweet and seasoned. Don’t add more than a half teaspoon or so.
Don’t cook it with the lid on, as you want it to be a little bit thick.

The pizza
Kristi or my dad make dough, but I don’t, so I usually get the Portland Pie co. dough at Hannafords. I get white or beer, occasionally wheat.
Blanch the baby spinach in hot water
Roll the dough out very flat and thin.
Apply a little sheen of olive oil to the pan. That gives it a little brown crispness.
Bake @15 -20 minutes at 450degrees.

These cookies are easy and great!

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar and 1/4 cup to roll the dough in before cooking
  • 1 egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, roll in sugar,  and place onto ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Switch to our mobile site