There’s a saying in my hometown, at least this year, and that saying is “It’s always Moxie season in Maine at the Moxie Festival.” Yep, that’s the theme of this year’s festival and we’ve even got T-shirts that say so. You can buy them here.
Given that it’s always Moxie season here in Maine and after studying the wonderful and innovative recipes from last year’s Moxie Recipe Contest, I’m going to share recipes here on the blog from now until the recipes run out. I’ll write some stories about the cooks who slogged away in their kitchens for weeks perfecting their creations. I’ll try a few of the recipes myself.
Before I get too carried away, let’s start out with a basic tenet of cooking with Moxie: getting the distinctively different flavor into the recipe. Some cooks use Moxie straight up, just pour it right into their recipe. Other cooks make “simple syrup” or a reduction. Julia Child defines a reduction (réduire), in Mastering the Art of French Cooking, “to boil down a liquid, reducing it in quantity, and concentrating its taste. This is the most important step in saucemaking.” Julia knows, and so does Maureen K., who submitted the following recipe:
Moxie Simple Syrup
“Moxie Syrup is Moxie Soda boiled down to a syrup. Take a 16 ounce bottle, pour it into the upper pan of a double boiler, and boil over medium heat until a syrup is formed. This will take a while, 40 – 45 minutes or so. Cook until the soda becomes the thickness of Maine maple syrup. Cool completely before using.”
I’m reducing and double-boiling as we speak and after my reduction is finished, I’m going to make another recipe Maureen submitted:
Moxie Cream Frosting
½ cup shortening
3 cups of powdered sugar
3 Tablespoons of MOXIE SYRUP
1 Teaspoon vanilla
Mix all the ingredients into a stiff but creamy texture.
I’ll bet I could use an immersion blender to mix the frosting before I put it between graham crackers for an afternoon snack. What a perfect segue, because that’s the prize for each of the winners in the three categories of The Moxie Recipe Contest.
The Moxie Recipe Contest will be held on Friday evening, July 11, 2014, at Chummy’s Restaurant in Lisbon Falls, Maine. The judging begins at 5:00 p.m.