Cook, Sip, and Sail Away on Penobscot Bay – a Maine Gourmet Feast

Join us on the Schooner J. & E. Riggin for a unique Maine Gourmet Feast! Come savor the best of Maine’s local foodways on this 4-day foodie adventure!

Maine Gourmet Cruise

Meals will feature the best of the best: oysters from Pemaquid Oyster Company, produce from acclaimed Hope’s Edge Farm, award-winning cheese from Appleton Creamery and Hahn’s End. Every night will feature a different specialty cocktail demo (be sure to bring your own vodka, gin, and whiskey!). Come join us and celebrate the outstanding local food MidCoast Maine is famed for and celebrate the release of the newest cookbook Sugar & Salt Book Two – The Orange Book.

This delectable foodie cruise will take place on our Maine Windjammer, the Schooner J. & E. Riggin from August 1st – 4th (2016)  at only $650 per person.

Annie
Cooking (and sipping) away on Penobscot Bay

Roasted Beet and Goat Cheese Salad

GardenBeets We get the most wonderful beets from Hope's Edge Farm, a CSA in Hope, Maine and from my own garden.  Obviously the fresher the beets, the better the salad.  I adapt this recipe to what’s available; it’s really flexible.  I replace the roasted beets with roasted onions, roasted squash or steamed beans.  The pecans become pine nuts or walnuts.  The goat cheese becomes a feta or a bleu cheese; sometimes I add lemon juice to the dressing. 

Warm crusty bread and you've got yourself a meal!

Roasted Beet and Goat Cheese Salad

1 cup whole pecans 
2 pounds fresh beets, stemmed and scrubbed
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
8 ounces fresh goat cheese
1 head romaine lettuce, washed, in bite-size pieces
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Preheat oven to 450°.  Place the pecans in a pie pan and toast in the oven for 7 minutes.Cut the beets in quarters or eighths, depending on how big they are.  Toss the beets with the oil, salt, and pepper in a roasting pan.  Roast until the beets are tender when pierced with a fork, about 45 minutes to an hour.  Set the beets aside to cool slightly, and be sure to reserve any excess liquid in the roasting pan.  Toss half of the pecans and half of the goat cheese with the lettuce, beets, oil, vinegar and salt and pepper.  Sprinkle the reserved beet liquid on top of the salad with the rest of the pecans and goat cheese and serve.

Serves 8

Chef Annie
My belly is getting happy at just the thought of this salad

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