Welcome to Our Fleet, Schooner Timberwind!

Merry Christmas to us!

All summer long Jon and I could see the Schooner Timberwind from the deck of the Riggin.  We would say to each other that someone should buy that boat.  She’s so pretty.  She deserves a new life.  But when we said “someone” we were NOT meaning us.

However, life had other plans and within a short time after our season ended, we found ourselves on another schooner adventure as the owner of not one, but two Maine windjammers!   We are the proud owners of the Schooner Timberwind.

There is still a lot to figure out, but we do know that she’ll be run as a daysailer from a Midcoast town by our former Mate, Lance Meadows.  The rest is yet to be confirmed and we’ll look forward to sharing more, when we, ourselves, discover it!

Schooner Timberwind by Rocky Coast Photograhy

JERandTW1

Annie
Our fleet expands yet again

Iolaire – We Bought a Tiny Schooner

We’d like to introduce you to the newest boat in our fleet.  Meet Iolaire (pronounced yawl’-a-rah), which means “eagle” in Gaelic. She is a Scottish sixern, a Shetland Island fishing boat.  The sixern is descended from the Norse seksæring, meaning six-oared boat – ancestor of the schooner.

Iolaire only has four oars and is a standing lug-rigged schooner.  Her masts are nearly equal in height and both are removable for easy storage.

Built in 1984 for Dr. Kenneth Leighton, author of Oar and Sail (Creekstone Press, 1999), she was also once owned by Maynard Bray’s grandson.  We found her in Vermont and she made her way to us this fall.

Our hope is that she’ll be a more stable small boat that we can launch once the big schooner is at anchor – for those who didn’t get enough sailing during the day.

Glen - Iolaire sm

Glen - Iolaire2 smIolaire sm

photo smAnnie
Isn’t she pretty?!

Bûche de Noël – A Traditional Favorite

This recipe is a combination of both a Julia Child and Ellen Barnes recipe.  Julia Child’s cookbook “Baking with Julia” is a classic I enjoy returning to again and again.  Ellen Barnes is a former windjammer owner and one of my mentor’s.  Her cookbook is called “The Taber Cookbook” and the well worn pages of my copy were hand-sewn together once the plastic spiral binding disintegrated.  Clearly a cookbook I treasure.

Bûche de Noël

I began making Bûche de Noël for Christmas dessert over 10 years ago when the girls and I wanted a baking project that was a little less intense than making our own gingerbread house from scratch, an event that will live in infamy in our house for the overwhelm meltdowns this effort produced.  Needless to say, it takes a special 5 year old to handle the construction and then collapse of a gingerbread house.  Maybe a special adult too as ours might have ended up in the trash…

Anyway, that was a long time ago and we have held to our Bûche de Noël making with eager joy.  While it, in our household, is an easier and more welcome project than gingerbread, it is not for the faint of heart.  Also, I would say that if you don’t have all the tools – pastry bag with tips, baking sheet, pastry knife, that maybe you’d just forgo this project.  It’s rare for me to say this, but the tools make this project SO much easier.

Bûche de Noël mushrooms

Bûche de Noël

Bûche de Noël

This cake is inspired by a recipe in Julia Child’s cookbook “Baking with Julia.”

Cake:
2 tablespoons unsalted butter (plus a little extra for the pan), melted
1 cup sifted cake flour
1/2 cup sugar
1/8 teaspoon salt
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar

Rum Syrup:
1/4 cup sugar
1/4 cup water
3 tablespoons rum

Mocha Cream Frosting:
1 1/3 cups sugar
2/3 cup water
4 egg yolks
2 cups soft butter
3 squares unsweetened chocolate
2 tablespoons espresso or strong coffee
4 tablespoons rum

Meringue Mushrooms:
4 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup sugar
3/4 teaspoon vanilla
1 tablespoon cocoa powder

Decorative Frosting:
2 tablespoons softened unsalted butter
1 cup confectioners’ sugar
1/2 teaspoon vanilla
Dash of salt
1 tablespoon or more of milk

Pine sprigs
Pomegranate seeds

Cake:
Preheat oven to 450 degrees.

Pour 1 tablespoon melted butter into a 1-quart bowl; set aside.

Put the flour, 1 tablespoon of the sugar and the salt in to sifter and sift the ingredients onto a piece of waxed paper; set aside.

Put the eggs and the remaining sugar into the bowl of a heavy-duty mixer.  Holding the whisk attachment from the mixer in your hand, beat the mixture to blend the ingredients.  With the bowl and whisk attachment in place, whip the mixture on medium speed until it is airy, pale, and tripled  in volume, like softly whipped cream, 4 to 5 minutes.  You’ll know that the eggs are properly whipped when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds.  If the ribbon immediately sinks into the mixture, continue whipping for a few more minutes.  Pour in the vanilla extract during eh last moments of whipping.

Detach the bowl from the mixer.  Sprinkle about one third of the sifted flour mixture over the batter.  Fold in the flour with a rubber spatula, stopping as soon as the flour is incorporated.   Fold in the rest of the flour in 2 more additions.  (This is the point at which the batter is at its most fragile, so fold gingerly.)

Brush the extra butter onto a 12 by 17-inch baking sheet that has a rim.  Cover with parchment paper and scrape the batter onto the sheet, smoothing out with the spatula.  Bake for 5 to 8 minutes or until the cake springs back when pressed in the center and the edges pull away from the sides of the pan.

Dust a large kitchen towel with powdered sugar.  Invert the baking sheet onto the towel and cool slightly.  Before it is completely cooled, roll the cake (with the towel) up into a log.

Rum Syrup:
Boil the sugar and water together until syrupy, about 3 minutes. Cool and add the rum.

Mocha Cream Frosting:
Boil the sugar and water together until 240 degree on a candy thermometer or until the soft ball stage. Beat the egg yolks until fluffy. Add the sugar and water mixture gradually while beating and continue until mixture is cool. Add the butter bit by bit until it has all been incorporated. Beat in the chocolate, coffee and rum.

Meringue Mushrooms:
Preheat oven to 225 degrees. Beat egg whites until frothy. Add the salt and cream of tartar and beat well. Add the sugar gradually and add the vanilla. Continue beating until mixture is glossy and stiff but not dry. Cover a 12 by 17-inch baking sheet with waxed paper and using a pastry bag, pipe the mushrooms tops and stems onto the sheet. Bake about 1 hour or until the meringues are dry. When you are ready to work with them, gently assemble by pressing the mushroom caps onto the stems. Lightly dust the tops with cocoa powder.

Decorative Frosting:
Cream the butter and add 1/2 cup confectioners sugar and milk until fluffy. Add the salt and vanilla and then the remaining sugar and milk, alternating between the two. Beat until frosting stands in stiff peaks. Transfer to a pastry bag.

To Assemble:
Unroll the cake and peel the parchment paper off. Use half of the Mocha Cream Frosting and spread evenly over the cake. Using the towel to help you, roll the cake up snuggly without causing the frosting to squeeze out of the ends. Poke toothpicks into the final edge to keep it from unrolling. Make a diagonal cut about 1/3 of the way down and snug that cut up to the side of the log to make it look like the v in a branch. Spread the rest of the Mocha Cream Frosting on the top and sides, leaving the ends frosting free. Pipe the Decorative Frosting on all of the ends and any place you’d like to make a decoration. Add the Meringue Mushrooms to the sides in clusters. Decorate with pine sprigs and pomegranate seeds.

Annie
Post your cakes so I can see!

Photo credit: Ella Finger

Feather Rolls for Holiday Meals

Rolls for a special dinner should be soft and buttery and have you wanting at least seconds if not thirds. They should also be served warm. That’s just how it is. Now, I’ve posted Aunt Annie Rolls before and those are super good. We make these for holiday dinners all the time. However, when my friend made these Feather Rolls with me on the boat one year, I fell in love.

Feather Rolls

Thank you to my friend, Glen Rines, and the women in his family, for passing this recipe down through the generations. May our holiday meals always be as delicious as yours were.

Feather Rolls

Feather Rolls

6 1/2 cups sifted flour
2 cups warm water
1/3 cup sugar
1 1/2 tablespoons yeast; about 2 packages of yeast or 1 large yeast cake
2 eggs
1 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup melted salted butter

Put water, sugar and yeast into a large bowl and add salt. Add 1 cup of flour and beat for 2 minutes. Add eggs, unsalted butter and beat for another minute. Add the rest of the flour and stir until dough is firm. Let rise 1 hour. Remove from bowl onto a floured counter top. Roll the dough out to about 3/4-inch thick and cut into rounds with a large biscuit or the outside of a doughnut cutter (without the hole). Brush both the top and bottom of the rounds with butter and fold in half. Place them on a rimmed 12 x 17 inch baking sheet. Cover with plastic wrap and let rise in a warm spot for 1 hour or until they are doubled in size. Preheat oven to 350 degrees and bake for 25 minutes or until the rolls are cooked through and golden brown on the top. Serve warm.

Makes about 25 rolls

Annie
Here’s to passing down recipes!

Homemade Salt Scrub – A Handmade Christmas Gift

In the winter time when the temperature drops, the air inside the house gets dry and my hair begins to stand up on it’s own from the static electricity, my skin also gets dry.  After trying lotions and potions, some expensive, some not, my mom gave me a salt and oil scrub as a gift one year.  I was hooked.  Yet a jar of sea salt scrub costs over $10 per jar and lasts a month or less.  Being a homemade sort of girl, I wondered if I could make it at home and have it be just as wonderful.  And I can.

Salt Scrub

Homemade Salt Scrub
1 wide mouth jar that you can reach your fingers into to scoop
sea salt, medium grind not fine
canola oil, jojoba oil or almond oil
essential oils

My favorite scent combinations are:
Lemon and Lavender
Rosemary and Orange
Fir Needle and Lemon
Rosemary and Lavender

Pour sea salt into the jar until it is 1/2-inch from the top of the jar.  Add the oil in batches until it has completely soaked in and then add 10 drops each of the scents of your preference.  Cover with a secure lid.  This will last as long as the oil does, so more perishable oils like almond oil will maybe last a month or two where as canola oil will last much longer.  However, if you like using this scrub as much as I do, it won’t even last a month before you are making more.

Annie
With happy skin

Fun Photo Friday – Justin with a Pudnin Mop

JustinPudninMop

Lemon Curd Cheesecake – A Bake Ahead Holiday Dessert

The tricks to making a successful cheesecake are simple.  They also make sense when you understand the reason behind them.

Lemon Curd Cheesecakes

Eggs, a major component of cheesecakes, don’t like to be heated quickly or subject to high heat.  Instead they like to be handled gently and with a little tender loving care.  They freak out when the heat is too fast or too high, curdling or puffing up, both of which we don’t want in a cheesecake.  This is why having all ingredients at room temperature to begin with helps.  Another trick is some sort of water – either in the form of steam or a water bath, to mitigate the formation of a crust and to gentle the heat.  Lastly, letting the cheesecake cool down in the oven helps gentle the change in heat and prevents those craters we don’t want to see in our cheesecakes.

Lemon Curd Cheesecake

The recipes that ran in the Portland Press Herald today, Vanilla Cheesecake and Lemon Curd Cheesecake, are both favorites in our family.  There I also write about how to freeze and thaw cheesecakes, making them a perfect make-ahead dessert.  The Lemon Curd Cheesecake has been a holiday dessert for years, appeasing those who are done with the chocolate overload.

Annie
Happy baking!

Blood Orange Marmalade – It’s not too late!

Citrus season is almost over, but as I write, the last (or I’m hoping the last!) big winter storm is raging outside and any sort of canning seems like just the thing to keep the house toasty warm.  I know when summer rolls around I’ll be so happy to have these gem-like jars of coral-colored goodness for our guests to slather on biscuits or muffins in the morning or for an afternoon snack.

Blood Orange Marmalade 2

This recipe for blood orange marmalade is a combination of Alton Brown’s and Margaret Yardley Potter’s and is as easy as pie.  The initial inspiration came when cozied up last night with At Home on the Range a cookbook presented by Elizabeth Gilbert and written by her great-grandmother Margaret Yardley Potter.

At Home on the Range

I’m in love with this no-nonsense woman who is far before her time when it comes to honoring ingredients and the flavor of the food she creates.  The recipes are more of a guide and written as my grandmother wrote her recipes rather than the exacting format more popular today.  It’s how I cook and it’s a book that I’m loving spending time with.  (Buy your local copy here at Hello, Hello Books!)

Blood Orange Marmalade 1

And for the more exacting formula:

Blood Orange Marmalade
1 3/4 pound blood oranges; about 5 medium oranges
1 lemon, zested and juiced
6 cups water
3 pounds pounds plus 12 ounces sugar
10, 8-ounce canning jars with lids

Wash thoroughly and slice the oranges into very thin slivers with either a sharp knife or a mandoline removing the seeds along the way.  Quarter the slices and transfer to a large stock pot.   Add the lemon zest, juice and water and bring to a boil.  Reduce the heat to a strong simmer and cook for about 40 minutes or until the fruit is very soft.  Stop here and refrigerate the oranges and continue the next day OR continue on with the rest of the recipe right off.

Place a small plate into the freezer.

While the oranges are cooking, prepare a large water bath with either a canning basket or a cake rack on the bottom.  Add the jars and lids to the water and make sure they are covered with at least 1 inch of water.  Cover with a lid.  Bring the pot to a boil and boil for 10 minutes.  Turn off the heat, and let sit until you are ready to fill the jars.

When the oranges are soft, add the sugar and return to a full boil for 15 to 20 minutes or until a candy thermometer reads 222 to 223 degrees.  To make sure, place 1 teaspoon of marmalade on the plate in the freezer and wait 30 seconds.  If the marmalade still runs when you tip the plate sideways, it’s not done.

Remove the jars and lids carefully from the water bath and set upright on a towel.  Place a funnel over the jars and ladle marmalade filling the jars with 1/2-inch clearance at the top.  Wipe any remaining marmalade off the edge, cover with lid to just hand tight and return to the water bath in either the canning basket or on top of the cake rack.  Boil for 10 minutes and remove from water onto a towel.

Now comes the fun part.  Wait for each lid to pop.  This is your reward for a job well done.  (Well, and eating the goodness you just created.)

Annie
Orange you glad I shared this recipe?

Chicken and Red Kidney Bean Chili

It’s not always practical to follow a recipe, although it may be easier on some fronts.  Certainly, knowing that someone else has tested a recipe increases the chances of success.  On the other hand, when those moments arrive when ‘there’s nothing in the fridge to eat’ but still no space for more food, it’s time to get creative.   Typically, following a recipe is not going to use up the eclectic mix of ingredients found collected in your home and refrigerator.

In these moments, soup is one among many meals that work well for using up odds and ends of things.  However, this needs to be done in a somewhat thoughtful fashion, else the soup becomes a muddy, unappetizing mess – everything-but-the-kitchen-sink sort of mess.  The ingredients should somehow relate to one another.  What I found yesterday in the house were the following… all needing to find a home in a meal.

Red Bean Chicken Chili

Chicken and Red Kidney Bean Chili
olive oil
chicken breast
diced onion
diced green pepper
minced garlic
partial packet of taco seasoning from a taco kit
plus some extra cumin
salt and pepper
salsa
cooked red kidney beans
chicken broth

Heat the oil in a medium stock pot over medium-high heat.  Add the onions and peppers and saute until translucent.  Add the garlic, chicken, spices, salt and pepper and saute until the chicken is cooked through.  Add the rest of the ingredients and bring to a simmer.  Simmer for 30 minutes and either serve or let sit refrigerated for a day to absorb the flavors of the spices.

Annie
Waiting one more day before I go to the grocery store

Sun-dried Tomato, Artichoke and Spinach No Knead Bread

Let’s be honest, there is nothing like the smell of freshly baked bread in your own home to make you feel accomplished and cozy all at the same time.  This is a no knead version, so it’s super simple.  Mix, wait, shape, wait, bake, wait.  Eat.  With butter.  What could be better?

Sun-dried Tomato, Artichoke and Spinach No Knead Bread

5 cups all-purpose flour
1/2 tablespoon yeast
1/2 tablespoon salt
1 cup sourdough starter
1 cup sun-dried tomatoes
3/4 cup artichokes, drained and broken into pieces
1 cup lightly packed spinach, de-stemmed, washed and well-drained
1 to 2 cups of warm water

Combine all dry ingredients in a large mixing bowl. With your hands, mix in the sourdough starter, sun-dried tomatoes and spinach. Begin to add water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl.

Cover the bowl with a layer of plastic wrap and let the dough rise at room temperature for 1 to 2 hours or in the refrigerator overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine.Spinach, Sun-dried Tomato & Artichoke No Knead Bread 1

Preheat the oven to 450 degrees. Place a heavy (empty) pan or skillet in the bottom of the oven (you’ll use this when you put your bread in the oven to create steam). I use a cast iron skillet, filled with rocks I’ve picked from the garden and scrubbed clean, to create a sauna of sorts. It just stays in the oven all the time. The addition of moisture into the oven air helps the bread rise more and then creates a terrific crust.Spinach, Sun-dried Tomato & Artichoke No Knead Bread 2

Shape the dough into the loaves of your choice – 3 baguettes, 2 batons or 1 large boule. Do this by turning the dough onto a floured surface, cutting into the number of pieces you need and gently turning the edges under to form the desired shape. Sprinkle a baking sheet with corn meal or rice flour and place the loaf/loaves on the baking sheet.Spinach, Sun-dried Tomato & Artichoke No Knead Bread 3

Spinach, Sun-dried Tomato & Artichoke No Knead Bread 4

Cover with plastic wrap and let the dough rise again for another 20 to 45 minutes depending on the size and looseness of your loaf/loaves.

Slash the tops of the loaf/loaves with a sharp knife, transfer the baking sheet to the oven and immediately pour a cup of warm water into the pan on the bottom of the oven to create the aforementioned steam. Be extra careful with this step and quickly remove your arm from the oven once you’ve poured the water.

Bake until the exterior is golden brown and the bottom is firm, from 25 to 40 minutes depending on the size of your loaf/loaves.

Spinach, Sun-dried Tomato & Artichoke No Knead Bread 6
Happy that the house is warm and my belly is full
Annie

 

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