It is the time of year when the spring fiddlehead foragers return to our store to sell us chanterelle mushrooms packed into rounded over Tupperware containers. It is an exceptional year for chanterelle mushrooms because it has rained a lot in Maine this summer and that make them grow large, luscious and most abundant.
We eat mushrooms regularly at our house usually sautéed in a combination of butter and olive oil with a touch of minced garlic at the end but once in a while I make “the dish”. The ultimate chanterelle preparation is combining the mushrooms with lobster meat, cream and cognac. I know what you are thinking; how rich… Yes, but spoon a small portion on a beautiful plate and eat slowly as you ponder how anything could taste this wonderful..
I use 1 pound of chanterelle mushrooms and I pick out the largest ones. Wipe them clean, trim the bottom of the stem off and I like to pull the mushrooms apart by hand keeping the pieces fairly large. The reason I prefer the mushroom pulled into large pieces is because it’s the star of the dish. You’ll see.
My aunt recently told me about a note she found that I sent her nearly 20 years ago. In it, I apparently raved about a maple syrup muffin that I wanted her to try.
Day 29 of 31 Days Of Pie is Lemon Meringue Pie from Kate McDermott, Art Of The Pie
I don't think I have to convince anyone how good coffee cake always seems to taste. Whether you eat it in the morning with coffee or in the afternoon with hot tea....it's just always so dang good! This recipe is no exception. It was our little treat today.
While I don't like to rush the holidays, I do welcome them with open arms. To celebrate the season, my lovely friend Holly (of Turquoise Autumn) invited me over for treats and talk of wintry recipes.
