State Cookbooks

Maine Cookbook Author:  GWP ISBN:  978-1-885590-35-0 Pub Date:  5/15/2002 Size:  5 1/2" x 8 1/2" Binding:  Comb Price:   $10.95	Click to enlarge
ABOUT THE BOOK
From the Publisher Known for good old Yankee know-how in preparing succulent bounties from sea and land, many of Maine's finest cooks have provided their favorite recipes. From chowders to salads, lobsters to moose and venison, blueberry specialties to Indian pudding and strawberry pie, you will find delicious recipes throughout!
SAMPLE RECIPE Lobster Stuffed Chicken with Boursin Cheese Sauce
This is York Harbor Inn's signature dish! -Exec. Chef Gerald Bonsey, CEC, York Harbor Inn, York Harbor Cracker Stuffing: 2 oz. finely diced ONIONS 2 oz. finely diced CELERY 1 oz. CLARIFIED BUTTER 1 oz. DRY SHERRY 1/2 Tbsp. minced GARLIC 1/2 Tbsp. WORCESTERSHIRE SAUCE 10 oz. crushed RITZ® CRACKERS 1 Tbsp. sliced GREEN ONIONS 1 Tbsp. chopped PARSLEY 1 tsp. SALT 1 tsp. WHITE PEPPER 8 (6 oz. ea.) boneless, skinless CHICKEN BREASTS, lightly pounded 1 lb. LOBSTER MEAT, medium diced To prepare cracker stuffing: Sauté onion and celery in clarified butter until limp. Combine with remaining stuffing ingredients. Stuff each chicken breast with 2 ounces of cracker stuffing and 2 ounces of lobster meat. Bake chicken in a 350° oven for approximately 18 minutes. Top with Boursin Cheese Sauce when serving. Boursin Cheese Sauce 2 cups HEAVY CREAM 10 oz. BOURSIN CHEESE with GARLIC and HERB Bring cream to a boil in a 2-quart saucepan Whisk in Boursin cheese and reduce heat to very low. Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn. Continue cooking until sauce is lightly thickened. Sauce may be held for a short time in a warm water bath. Serves 8.

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