A sailing adventure in Maine on the Schooner Stephen Taber built in 1871 was more than expected. Departing the dock in light drizzle and cold temperatures, we were thankful for foul weather gear. So, we had one day chilly and the next day bright and beautiful. In any case, all the food, wine, good company, along with a great crew, contributed to this being an
In addition to regular schooner cruises, the Stephen Taber offers numerous wine cruises every year. This season, there is only one left that is not sold out and that is July 18. If such an adventure is something you are considering, I’d encourage you to check it out. Some of the regular cruises are still available and would still offer great food by Chef Amiee LePage. Her gourmet creations that come out of the 1910 era wood stove are delectable–simple to complex.

Captain Noah Barns knows everything about the Stephen Taber. He has been sailing on it since he was a child. His wife Jane Barnes has worked for and with wine distributors for years. So every wine cruise features different varietals which encourages past guests to return and be delighted with her pairings. Jane has the gift to present and explain both to novices and wine writers. A couple of the guests with a preference for beer said, “We didn’t realize we’d enjoy wine.”

There will be more to come on our experience on the Stephen Taber and recipes, but I wanted to share this one with you for Gougeres that Amiee prepared and Jane paired with Champagne.

This is also in the Stephen Taber Recipe Book.

Information: Stephen Taber or 800.999.7352 or info@stephentaber.com.

(Gruyere Cheese Puffs)

2 c. hot water
1 c. butter
1/2 tsp salt
1/2 tsp sugar
2 c. flour
8 eggs (approximately)
2-3 c. Gruyere cheese, Parmesan, or other hard cheese
2 tsp dry mustard

Heat water, butter, salt, and sugar until butter is melted.
Add flour all at once and stir vigorously until dough becomes a ball and pulls from the edges of the pot.
Remove to mixing bowl and beat the eggs in one at a time. (May use more or less eggs depending on the feel of the dough that forms).
Your pate a choux should be smooth and waxy.
Add cheese, mustard, and a sprinkle of cayenne, reserving a bit of cheese for topping.
On a buttered baking sheet and drop bu the spoonful.
Sprinkle with remaining cheese.
Bake at around 375 F (or higher in the wood stove) for about half an hour.
They are done when the outside is puffy and golden, a little longer to keep the outer shell puffed so it will not fall.
Remove to warming shelf until you serve.

These were perfect with the Champagne.

The Hill Team has written about Rockland before and will again. There is so much going on there. If you are interested, I’d encourage you to visit the Historic Inns of Rockland to see the various packages offered.

On June 25, I’ll be doing a radio broadcast on the Vacation Station at 10:40. It is the first of a two part series on Rockland. I’ll post the links later if you miss it.

Big Blend Magazine NoraLyn
Member: Society of Professional Journalists