Cheryl Wixson's Kitchen

Encores

February 7, 2010 on 7:43 pm | In Uncategorized | No Comments

As it turns out, we needed to go off the island yesterday to pick up corks and wires for the cider bottling project. A trip off island is usually an all-day event, so I try to plan for our supper meal in advance. Not pleasant returning to a cold fire and nothing to eat!

We have this system of cook once, eat twice (or more). Last week-end I had baked a pot of soldier beans (Horsepower Farm)with onions, an apple, dry mustard and maple syrup. One pound of dry beans gives us a good meal, with at least 2 pints for the freezer. I defrosted one jar of beans and a package of Cajun pork sausage.

We enjoyed a delicous lunch at Cleonice in Ellsworth…Rich and Cary Hanson’s restaurant…I had the fried smelts, perfectly seasoned and delicately crisp…Rich said they were from Washington county where the season had just started. The squash and onion soup hit the spot, although a crouton would have made it even better. Liked the sweet contrast of the squash with the 2 varieties of onions. Inspired me to try that at home soon, as I have both vegetables begging to be eaten.

After picking up our bottling supplies at Jon Edwards market and completing the other errands, we returned to the hill just in time for sunset. PMM pulled ashes
and laid the fire. I lit the oven and collected jars.

In addition to my jar of baked beans, I pulled from the refrigerator jars with baked apples, tomato and avocado salad, baked tomatoes and onions, creme anglaise sauce, apple catsup, bacon fat, maple syrup, and jersey cream.

Dotted sections of my corn-bread pan with bacon fat, and slipped it in the oven to melt. Mixed up the batter with:

1 cup Maine cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
Whisk together in a medium bowl. Set aside.

In 2-cup measure, pour some maple syrup, add cream and milk to make one cup. Add some melted bacon fat and one egg. Whisk together. Then add to the dry ingredients, stirring just to mix. Spoon into prepared, hot pan and bake in 400 degree oven.

Meanwhile, the beans, baked apples, baked tomatoes all went into casserole dishes in the oven. Fry sausage patties on top of the stove. Serve everything when corn bread is done.

Our very satisfying supper was one of many jars of leftovers, or more properly called encores. Things so good, I want to bring them back again and again. Eating is a combination of new ideas and encores!