Maine Fare
Posted
Tue, 08/17/04
Sharing the Delights of Maine from Star Chefs is right up my alley, as I hope to relocate to the state sometime next year.
Chef Sam Hayward's article about Maine culinary ventures is a mouth-watering read. I've added one of the included recipes below:
Strawberries with Grilled Pound Cake & Buttermilk Ice Cream
Chef Sam Hayward of Fore Street Grill (Portland, Maine)
For buttermilk ice cream:
2 C light cream
For strawberries and pound cake:
For buttermilk ice cream: Whisk all ingredients together until sugar dissolves. Process in ice cream maker according to manufacturer's instructions. Chill for at least thirty minutes in freezer. Soften slightly before serving.
For strawberries and pound cake: Hull, wash, and drain strawberries. Quarter the berries and place in a medium bowl. Sprinkle lightly with turbinado sugar and toss gently. Set aside to macerate.
Slice pound cake into four thick portions. Melt butter in a large skillet. When the foam subsides, add pound cake slices and toast on both sides until golden. Divide cake among dessert plates. Spoon sweetened strawberries over the cake slices, allowing additional syrup to absorb into the cake. Place a scoop of buttermilk ice cream on each plate. Garnish with fresh mint.
Sam Hayward is the chef at the Fore Street Grill in Portland, Maine – hopefully an eatery I'll be visiting once I hit eastern shores.
Tags: Desserts
Send
Comment >
