Let me start by saying, Maine is awesome. I love everything about the time I spend there, mostly in the Bar Harbor area and around Acadia National Park. The scenery is majestic, people are friendly and the food is insane. The routine and vibe of the island is comforting and when I travel there with my adopted parents, Richard and Lorraine, we always know where we want to go.
We have a must dine list. The Quietside for pizza and ice cream, the Asticou Inn for a sunny day luncheon on the patio, Jordon Pond for a late and lazy afternoon, Jordan's for an All-American pancake breakfast, Abel's for a lobster pound. Life is simple and good in Maine. I attribute my happiness there to the company and the food. I can't say no to the delicacies of the island, and after this post, you won't be able to either.
First up, Jordan Pond. Famous for their Popovers, Jordan Pond is an institution in the middle of Acadia National Park. The restaurant looks over the pond which provides the island with most of its water.
Popovers are a crowd pleaser. The batter is simple (eggs, milk, flour, baking soda and salt) and bakes quickly into a hallow, fluffy and chewy delight. We tear a chunk off of the side and slide small slabs of butter and jam and seal the hole while the butter and jam melt inside. Generally they sell them in sets of two and almost every dish on the menu comes with a popover. You can find the recipe here (http://www.food.com/recipe/jordan-pond-popovers-360513)
Lorraine and I love the lobster stew there. I can't speak for her, but the first time I had the stew was on a rainy afternoon and we were tired of being in the house. We made our way to Jordan Pond to sit and drink hot chocolate, intending only to eat popovers, but the lobster stew sounded so good we had to try. Now I can't get enough. That recipe is simple too! Chunks of lobster, cream, butter and some lobster broth. Top with oyster crackers and you have amazing comfort food.
Richard doesn't enjoy seafood. But he tells me the grilled ham and cheese is good. After seeing it though, it looks exemplary as well. (He doesn't get excited over food as I do.)
The Asticou Inn is another island institution, although it is a tourist treat more than a local favorite. Most of the people I've dined with there are not from the island. It is delicious nonetheless clad with creative twists on island favorites. Start with a bottle of wine to sip on the sunlit deck and nothing can go wrong. We started with a little cheese platter that had Brie, smoked cheddar and some other treat.
Lorraine and I typically coordinate our orders to maximize utility (i.e. we figure out two things we would both like to try and split them). This visit we tested the lobster roll (yum) and the shrimp po boy (double yum). My apologies for the haphazard photo. We were so excited to taste, we forgot to take a snap shot. By these time we remembered, this is what was on the plate. :) Their fries are the thinnest little trinkets filled with the powerful flavors of truffle oil, parsley and parmesan. This meal could only be made better by one thing, dessert. I will not be challenged on this point, creme brulee is the best and the Asticou delivers.
Creme brulee is not the easiest dessert to make. It requires patience and a great understanding of how eggs and cream work together. I've only ever made it once, and it wasn't great. What's more, I don't like to make it because I end up keeping it all for myself! Some things are too good to share. Places like the Asticou have a practiced hand.
Enjoy the island and the food!
We have a must dine list. The Quietside for pizza and ice cream, the Asticou Inn for a sunny day luncheon on the patio, Jordon Pond for a late and lazy afternoon, Jordan's for an All-American pancake breakfast, Abel's for a lobster pound. Life is simple and good in Maine. I attribute my happiness there to the company and the food. I can't say no to the delicacies of the island, and after this post, you won't be able to either.
First up, Jordan Pond. Famous for their Popovers, Jordan Pond is an institution in the middle of Acadia National Park. The restaurant looks over the pond which provides the island with most of its water.Popovers are a crowd pleaser. The batter is simple (eggs, milk, flour, baking soda and salt) and bakes quickly into a hallow, fluffy and chewy delight. We tear a chunk off of the side and slide small slabs of butter and jam and seal the hole while the butter and jam melt inside. Generally they sell them in sets of two and almost every dish on the menu comes with a popover. You can find the recipe here (http://www.food.com/recipe/jordan-pond-popovers-360513)
Richard doesn't enjoy seafood. But he tells me the grilled ham and cheese is good. After seeing it though, it looks exemplary as well. (He doesn't get excited over food as I do.)
The Asticou Inn is another island institution, although it is a tourist treat more than a local favorite. Most of the people I've dined with there are not from the island. It is delicious nonetheless clad with creative twists on island favorites. Start with a bottle of wine to sip on the sunlit deck and nothing can go wrong. We started with a little cheese platter that had Brie, smoked cheddar and some other treat.Lorraine and I typically coordinate our orders to maximize utility (i.e. we figure out two things we would both like to try and split them). This visit we tested the lobster roll (yum) and the shrimp po boy (double yum). My apologies for the haphazard photo. We were so excited to taste, we forgot to take a snap shot. By these time we remembered, this is what was on the plate. :) Their fries are the thinnest little trinkets filled with the powerful flavors of truffle oil, parsley and parmesan. This meal could only be made better by one thing, dessert. I will not be challenged on this point, creme brulee is the best and the Asticou delivers.
Enjoy the island and the food!
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