Category Archives: Maine

Blueberry Goat Cheese Pie

Time has truly slipped away from me these last few weeks and I realize that I have been withholding some seriously swoon-worthy summer delights from you all.

This is partly due to my vacation in Maine that took up the beginning of July where I literally spent my days lounging on the lake and my nights chasing down any kind of lobster dish I could get my hands on.

I did however manage to get myself off my inflatable and into the kitchen once while we were there, and being in the blueberry capital of the world, a creamy, summery blueberry goat cheese pie was my only choice (a pretty good choice, may I add!).

Blueberry Goat Cheese Pie with Toasted Almond Topping

(Recipe by Moira Sommers)


2 cups all-purpose flour

1/2  cup cold butter

1 tbs sugar

pinch salt

cold water


1/2 cup soft goat cheese

1/2 cup heavy cream

1 large egg

1/2 cup brown sugar

1/4 cup all-purpose flour

Pinch salt

1 tablespoon finely chopped fresh basil

5 cups fresh blueberries


1 cup sliced almonds

1/2 cup sugar

1/3 cup melted butter

For the crust:

Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers

gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

For the topping: Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.



Filed under Maine, Seasonal - Summer, Sweet Treats

The Best of New England

Sometimes, when I am vacationing in an unfamiliar land, I like to roll up my sleeves and pretend I am Anthony Bourdain’s fearless sidekick, diving head first into whatever is put in front of me — while my sweetheart, Grant, grudgingly documents. 

Over the fourth we stayed at Grant’s family’s lake house in Maine, and while he knows the area all too well, I am still an eager little girl trying to discover every nook and cranny of the region. From fields of fresh wild blueberries to the finest lobstah in the world – Down East is where it’s at.

First stop on the culinary map – The Lobster Pot in Ellsworth, Maine.

The name describes it all – the king of crustaceans, the tenderloin of the sea, the most succulent Homarus in all of our existence.  Lobster, fresh out of the cold Atlantic waters, steamed in oversized pots of nothing but salted water –  where the magic does its work.

What I love most about this delicate indulgence is – while you can find it on the menus of many five-star restaurants, and turned into any type of stuffed, baked or fussed-with dish –  it is best when enjoyed straight from shell to mouth, celebrating its luxurious simplicity with our God-given hands…and while wearing a plastic bib covered by a giant lobster. 

 …and finally, my most adorable partner in crime and avid camera man – Grant!


Filed under Maine, Personal, Restaurants

Herb roasted chicken topped with a black cherry balsamic, molasses and crispy bacon sauce

Last summer, while vacationing in Maine, I came across this little gem called Fiore Artisan Olive Oils and Vinegars.   Located in Bar Harbor, they specialize in high quality,  specialty olive oils and vinegars that are TO DIE FOR.  I was sure to snatch up several bottles from their wide selection which includes flavors such as:  Blood Orange Extra Virgin Olive Oil, Honey Ginger White Balsamic, Cinnamon Pear Balsamic, Herbs de Provence Extra Virgin Olive Oil, Dark Chocolate Balsamic…stop me now, I could go on! 

Lucky for us they have an online store too!

I made this dish, for two, with the Fiore Black Cherry Balsamic (which can be substituted for regular balsamic if necessary) and it was absolutely delicious.

  • 2 chicken breasts halves
  • 1/2 tbs fresh Thyme
  • 2 sprigs of fresh Rosemary
  • 1 garlic clove chopped
  • 2 tbs butter
  • 3-4 strips of bacon chopped
  • 1/3 cup Fiore Black Cherry Balsamic
  • 1 tbs dark molasses
  • 1 shallot finely diced

Preheat oven to 375 degrees and begin to prepare chicken.  With a mortar and pestle grind together thyme, rosemary and garlic into a paste.  Season chicken with salt and pepper, and cover with the herb paste completely.   Place in a roasting dish and top with butter.  Bake until chicken is cooked through or for about 25-30 minutes.   Once chicken is baked place under the broiler to crisp the skin.

While the chicken is baking begin to prepare the sauce.   Sauté bacon in pan until crisp.  Remove from pan and discard most of the grease, but leaving just enough to coat the pan.  Add the shallots to the pan and scrape all of the brown bits left on the bottom.  Cook for about 2 minutes, then deglaze the pan with the balsamic vinegar.  Reduce the vinegar down until it begins to slightly thicken and then add the molasses (you may have to add a splash of vinegar to adjust the acidity to your liking).  Add bacon back to the pan stir into sauce just until coated.  Pour sauce over the herbed chicken breasts and serve with rice.


Filed under All Posts, Favorite Finds, Maine, Recipes - Chicken