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Ogunquit & Arancini

Just the other day, a few friends and I visited the lovely Coastal Maine town called Ogunquit. We had a wonderful day at the gorgeous beach and later enjoyed Arancini in town. For those of you unfamiliar with this scrumptious Sicilian appetizer… Arancini are delightfully crispy, cheese-filled “rice balls.” They’re called “Arancini” because they resemble little oranges. “Arancia” means orange (in Italian) and “Arancini” means little. The perfect appetizer. Deliciousness

Several of you have asked me for a recipe to make your very own and here it is. I hope you love these as much as we do.

Bon Appétit! 

~Lisa xo

 

PS. Thank you all so much for all of your wonderful cookie comments! I really enjoyed every single one of them. Now, (with your recommendation) I’m thinking about adding these popular Pumpkin Chocolate Chip cookies for sale in my Etsy shop this holiday season. What do you think about that?

Stay tuned…. I’ll post the winner of the Baked in Maine T-Shirt Giveaway on Tuesday.

 

“Beautiful Place by the Sea.”

Ogunquit Beach

According to www.visitmaine.com“Ogunquit,  is one of Maine’s most-visited resort towns, both sophisticated and family friendly. A world-class 3 1/2 mile sandy beach and magnificent coastline including the famed Marginal Way attracting visitors from around the globe.”

 * The Native American name Ogunquit defined: “Beautiful Place by the Sea.” 

 

 

Enjoy a trolley ride around this picturesque little beach town….

 

 

A gorgeous restored Victorian B & B

 

 

 My dream house…. Love that tree!

 

 

Five-O

“Once in a while, a restaurant comes along that captures the essence of a place and a particular time better than any other. Five-O has that magic, and defines a night out in Ogunquit. Its sophisticated with high style, always fun, service is well-paced and the food is excellent.”

“Where Great Food and Drinks Are Shared With Friends.”

 

 Arancini above (with a white fish crudo in the center photo)

 

Arancini

(Recipe courtesy Bon Appétit!)

Ingredients:

  • 3 cups leftover cooked risotto
  • 1/2 cup grated Parmesan
  • 2 Tbsp heavy cream
  • 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
  • 1 large egg yolk
  • Salt and freshly ground pepper
  • 5 oz mozzarella or Fontina cheese
  • All-purpose flour for dredging
  • Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
  • 1 cup fresh white bread crumbs
  • Vegetable oil for deep-frying
  • 2 cups tomato sauce

Instructions:

In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.

Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.

Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.

Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

Enjoy!

 

 

 

 

Fresh Basil Pesto Recipe

Here’s a super-easy recipe for fresh delicious homemade basil pesto. Even if you’ve never ever made pesto before. Even if you’re not Italian. You won’t even need a food processor. We’re going to make handmade gourmet pesto just like an Italian Grandmother. So, go gather-up these fresh ingredients: gorgeous green basil, pine nuts, parmesan cheese and garlic. I hope you’re as thrilled with this hand-crafted pesto as I am. I LOVE it!

Lisa’s Awesome Taco Appetizer

I just had to share with you Lisa’s Awesome Taco Appetizer.  A gorgeous and most delicious South-Of-The-Border dish that can best be described by saying, it’s a cross between a layered dip and a healthy salad. I know you’re probably thinking that I came up with this fabulous appetizer, since my name is in fact Lisa but I can’t take the credit, my good friend Lisa has been making this dip for years. According to her everyone LOVES it, and she usually has to double this recipe because it disappears so fast!

Mucho Bueno!

Let me know what you think…

 

Ingredients:

 

  • 8 oz. sour cream
  • 8 oz. cream cheese, softened
  • 1 packet taco seasoning
  • romaine lettuce, 1 head, shredded
  • 12 oz. bag shredded Mexican cheese (or more if needed)
  • 1 large tomato, chopped, seeded, and drained
  • chopped green or onion green chili’s (optional)
  • chopped bell pepper, red, green or yellow
  • 1 handful sliced black olives
  • avocado, jalapenos or chipotles, sliced (to garnish)
  • lemon or lime juice, squeeze over the top
  • large bag of Dorrito’s or sliced carrot & cukes

    •  

    Have fun with this dish and make it your own signature appetizer or make it a meal. Toss on some leftover chicken, beef or black beans. And/or add a scoop of guacamole to the center.  PS. Lisa says “the Doritos really make it” Don’t forget the margaritas!

    Directions:

    Prep Time: 15 mins   Total Time: 15 mins  Large platter (with sides)

    1. Whisk together the sour cream cream cheese and taco seasoning.
    2. Spread onto your large platter.
    3. Then layer with ingredients in the order given.
    4. Serve with tortilla chips.
    5. Enjoy!

     

    Baked in Maine Stuffed Mushrooms

    I just had to share with you my favorite recipe for Baked Stuffed Mushrooms. A classic dish that I jazzed-up just a bit with some of my own personal taste preferences. Lot’s of deliciousness here, including your choice of seafood or sausage, white wine, extra melted cheese and lemon. 

    The PERFECT party food.

    An awesome and impressive appetizer recipe that is sure to be your new favorite too…

     

     

    Let me know what you think!

     

    Bon Appétit!



     

    Ingredients:

    • 12-18 (16 oz.) button or Portobella mushrooms, wiped clean, stems removed.
    • 1 cup bread crumbs or Pepperidge Farm stuffing mix
    • 1/2 cup cooked sausage crumbled, chopped clams or crab meat (your choice).
    • 2 tablespoons shallot or 1 tablespoon onion, minced.
    • 2 tablespoon fresh parsley, chopped.
    • 2 tablespoon celery minced.
    • 1 large garlic clove, minced.
    • 2 tablespoon olive oil
    • 2 tablespoons melted butter
    • 2 tablespoons dry white wine
    • 2 tablespoons chicken stock
    • salt & pepper
    • 2 tablespoons parmesan cheese
    • 1/2 cup shredded cheddar or pepper Jack cheese
    • lemon wedges

     

    Instructions:

    1. Preheat oven to 375°F. Grease a small baking dish

    2. Finely chop the mushroom stems, shallot, onion, celery, garlic, and parsley. Heat 1 tablespoon butter and 1 tablespoon olive oil in a small pan over medium-high heat. Sauté the chopped mushroom stems and the shallots/onion, celery for 4-5 minutes, stirring often. Lastly, add the garlic, sausage, crab meat or chopped clams. Sprinkle with some salt & pepper. Turn off the heat and add half of the parsley, and breadcrumbs.

    3. Add the wine and chicken stock, mixing until the stuffing mixture is moist. Add more stock if you need to.

    4. Fill the mushroom caps with about a tablespoon of stuffing. Tip: Use your fingers to gently press the mixture into the mushrooms. Sprinkle grated cheddar or Jack cheese (melts nicely) on top of each mushroom. Drizzle a little olive oil and butter over and all around the mushrooms and bake for about 20-25 minutes, or until the cheese melts and turns golden brown. Allow to cool for 5 minutes or so before serving. Sprinkle with parmesan and parsley. Serve with lemon wedges.

    Enjoy!