Highlands fling

The Maine Highlands Guild has teamed up with Fusion (Bangor’s young professionals group) for a wine dinner at River Drivers Restaurant in Millinocket. At 4 p.m. Friday, Nov. 4, diners can board a motor coach in Bangor or Old Town to enjoy a five-course meal paired with five wines. Menu highlights include Maine Crabmeat on Toasts with Capers and Eggs, Field Green Salad with Lemon and Chives, Roasted Swordfish with White Beans and Thyme, Slow-Cooked Beef with Mushrooms, Leeks and Bleu Cheese, and Roasted Apples with Cinnamon, Caramel, Nuts and Fresh Cream. Vegetarian entrees are available with advance notice. Tickets cost $45 per person and are available by calling Paul at (800) 91-MOOSE or via e-mail at paul@bangorcvb.org. Seating is limited and available on a first-come, first-served basis.

Upper crust

Vicky Kelley of Ellsworth had her eyes on the pies – and the prize, during Monroe Salt Works’ pie baking contest. Her Crunchy Caramel Apple Pie took top honors among 18 entries. To make your own at home, prepare pastry for a single-crust pie: In a bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut 1/3 cup shortening till pieces are pea-size. Using 4-5 tablespoons of water, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until dough is moistened. Form dough into a ball. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim and crimp. Prepare filling: In a large mixing bowl, stir together 1/2 cup sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon and 1/8 teaspoon salt. Add 6 cups thinly sliced, peeled cooking apples and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Prepare crumb topping: stir together 1 cup packed brown sugar, 1/2 cup all-purpose flour and 1/2 cup quick-cooking rolled oats. Using a pastry blender, cut in 1/2 cup butter or margarine until the topping mixture resembles coarse crumbs. Sprinkle crumb topping over apple mixture. To prevent overbrowning, cover the edge of pie with foil. Bake in a 375-degree oven for 25 minutes. Remove foil. Bake for 25-30 minutes or until top is golden. Remove from oven. Sprinkle pie with 1/2 cup chopped pecans and drizzle with 1/4 cup caramel ice cream topping. Cool on a wire rack. Makes 8 servings.

Moo la la!

Gifford’s Old Fashioned Vanilla ice cream was named the cream of the crop during the World Dairy Expo in Madison, Wis. The Skowhegan-based company beat out hundreds of dairies and ice cream products to take the top international award for vanilla ice cream. When asked how, Roger Gifford said, “We have been really fortunate to be able to use milk and cream supplied exclusively from the best dairy farms in Maine.” It doesn’t hurt that the family has had five generations to perfect its recipe, either.

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