Spinach pancakes

Great for wrapping around a dish you’ve added cheese to, or just around a slice of Lakin’s Gorges Cheese… Pick your favorite.

1/2 bag spinach
Wash then put in pot and cook until wilted. Put in strainer to drain.

1 cup flour
Pinch salt
1 egg
1-1/4 cup milk
vegetable oil

1. Combine flour and salt. Make a well in the center and break in egg.
2. Add half the milk and work into flour with a whisk. Add the remaining milk slowly, wishing until batter is the consistency of cream.
3. Cover bowl and let stand 30 minutes.
4. Prepare whatever filling you desire…. such as chicken in a walnut sauce with ricotta; leftover hake with a Cheese sauce made with Opus 42…
5. The pancakes are time consuming to cook. I use a cast iron griddle, brought to medium high heat. Stir the spinach into the batter. Evenly coat the pan with oil, pour on 1/4 of batter and use the edge of your pancake spatula to spread the batter in a thin layer across the pan. The first two never turn out well. Feed them to your dog. Cook about one minute on each side. I use the pancake spatula turned over to flip the pancakes. Oil the pan between each new cake. Stack them in a clean tea towel or in a low oven to stay warm until you are done.

Very tasty and good for breakfast, too, wrapped around some Medallion, Prix de Diane, Opus 42, Cascadilla Bleu, Morgan, Grandiflora, Luna…

Rustic Apple Galette with Lakin’s Gorges Opus 42

This is simple and delicious, and the cheese baked inside the pastry enhances the apples.

6 Tbl butter
1.5 cups flour (I used spelt)
4 Tbl water (or more if it’s dry. You want to bind the dough together, but not have it be wet)
2 Tbl sugar

1. Cut butter into flour until grains the size peas. Add sugar and water and mix until smooth dough forms.
2. Roll out to 12″

I used foraged apples that were sightly tart. Whatever apple you choose, pick a drier one, or the moisture will make the pastry mushy.

1. Heat oven to 400°F.
2. Slice 2 cups apples thinly.
3. Finely grate Lakin’s Gorges Opus 42 to yield 1/4 cup.
4. Place dough on pan. Sprinkle the Opus 42 in the center of the dough, leaving about 2 inches dough around the border.
5. Layer the apples in as artistic a method you choose, covering the cheese.
6. Fold the dough edge up over the apples, leaving the center open.
7. Bake about 35 minutes, until the apples are softened and the dough is lightly browned.

Asparagus Sformati with Lakin's Gorges Morgan & Ricotta

These are very light and are good served hot or cold.  This is a very quick recipe to prepare, but produces spectacular results.
Servings: 12 people


Featured in Down East Magazine, April 2017.
Asparagus (or fiddlehead fern) sformati" - Italian savory souffles
  • 1/2 cup breadcrumbs
  • 2 pounds asparagus (or cleaned fiddlehead ferns)
  • 2 Tbls butter
  • 1 onion, finely chopped
  • 1 cup coarsely grated Lakin's Gorges Morgan
  • 3/4 cup Lakin' s Gorges Basket Ricotta
  • 1/4 cup flour
  • 4 eggs
  1. Butter and crumb 12 ramekins or muffin tins. But may only yield
  2. Cook asparagus (or ferns) in boiling water for about 3 minutes, until tender. Drain liquid, reserving 1 cup for step 6.
  3. Coarsely chop stalks (or fiddlehead ferns), reserving the tips for the tops of the finished product.
  4. Saute onions until tender.
  5. Puree onions and asparagus (or ferns).
  6. In a large bowl, combine pureed vegetables with Basket Ricotta, Morgan and flour. Season to taste. If mixture is not smooth, incorporate cooking liquid by Tablespoon until smooth.
  7. Whisk eggs thoroughly, add combined ingredients from step 6.
  8. Fill ramekins, or muffin tins, with 1/2 cup of mixture. Top with asparagus tips (or small intact ferns).
  9. Bake until set in a 350 degree oven, about 25 minutes, until lightly browned and the tip of a knife comes out clean when inserted.
NOTE: if you have a food processor, add ingredients in order and process between every addition and no cooking liquid will be required.

Polenta with Lakin’s Gorges Basket Ricotta & Cascadilla Bleu


What a great invention, coarse ground corn meal is. Whether as grits or polenta it makes me happy.

This recipe for polenta uses Lakin’s Cascadilla Bleu and Ricotta. The blue makes it zingy and the ricotta makes it silky. It’s tasty fresh from the pot, grilled on a hot griddle with bacon fat, or cold straight from fridge. Or as an accompaniment for Salisbury steak with mushroom sauce.

1 cup Coarse ground cornmeal (or polenta)
2 cups Water
2 ounces Lakin’s Gorges Cascadilla Bleu
5 ounces Lakin’s Gorges Ricotta
1 tsp Salt
1/4 tsp pepper

1. Bring water to a rolling boil.
2. While stirring, pour in the polenta and keep stirring until it gets hot and bubbly. Then reduce to barest simmer, and continue to stir occasionally, until polenta pulls away from sides of pan, about 10 minutes.
3. Turn heat off. Stir in crumbled cheeses and salt and pepper. Let rest 5 minutes. Stir again and serve.