Wednesday June 27, 2012 | 01:00 AM

Our Food and Dining section today is all about strawberries and includes three recipes for lucscious strawberry-themed desserts by two new local chefs and a local baker.

Just in case you can’t get enough strawberries, here’s a bonus recipe submitted by David Heavner, owner of the Cape Neddick Inn Restaurant.  These seasonal strawberry-rhubarb crisps are made every year by the restaurant’s baker, Lori Damboise-Nowell.

If you fall on the other end of the spectrum and are tired of strawberry desserts, scroll down for something a little different from chef Chris Gordon of Sea Dog Brewing Co. in South Portland. Gordon loves his hot sauces, and has shared his recipe for Sea Dog Strawberry Maple Habanero Hot Sauce.

8 cups of fresh rhubarb (1”diced)
8 cups fresh Maine strawberries (hulled and cut in half)
1 1/2 cups sugar
2 tablespoons cornstarch
1 cup orange juice
2 tablespoons Cointreau
Preheat oven to 350 degrees.
Toss fruit together with sugar in large bowl. Dissolve cornstarch in orange juice and Cointreau and mix into fruit.
Pour into individual baking dishes. Put on large baking sheet lined with parchment paper.

2 cups flour
1 cup brown sugar
1 cup granulated sugar
1 teaspoon salt
2 cups old fashioned oatmeal
1/2 cup chopped pecans
2 sticks chopped unsalted butter
Combine dry ingredients in mixer with paddle at slow speed and slowly add butter till crumbly.
Sprinkle topping on fruit and bake 1 hour at 350 degrees until top is golden.
 Serve warm with Shain’s of Maine French Vanilla Ice Cream


3  Habanero chiles (tops cut off; keep the seeds in the chilies)
6 cups strawberries (hulled)
1/2 cup onion, white or yellow
2 cups Maine maple syrup
1 cup  white vinegar
6 ounces tomato paste
12 ounces Sea Dog Windjammer Blond Ale
1 tablespoon olive oil

Warm a medium sauce pot. Add oil, onions, habanero chilies with seeds, and saute. When the onion-pepper mix starts to brown, add maple syrup, vinegar, tomato paste, strawberries and ale. Simmer till strawberries are soft, about 8 minutes.
When mixture is still warm but not hot, puree using a blender.
Let cool over night and smother over anything you like “HOT” – chicken, ribs, salmon.

About the Author

Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.

Meredith can be contacted at 791-6332 or
On Twitter: @meredithgoad

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