As the weeks pass here in Maine, I'm reminded of all the foods I saw growing up. Maine's culinary landscape includes lots of treif (also spelled "treyf" or "trayf" meaning non-kosher food). A Rabbi I know in Maine told me last summer, "If the Jewish people were indigenous to Maine, G-d would have made lobster kosher!"
Here's a quick list of 14 quintessential Maine foods:
Lobster Rolls: Maine's signature dish, featuring fresh lobster meat tossed with mayonnaise or butter, served in a toasted hot dog bun.
Maine Apples and Apple Cider: Maine's crisp, flavorful apples are the heart of the state's autumn harvest, often pressed into delicious, refreshing apple cider.
Clam Chowder: A creamy soup made with fresh clams, potatoes, onions, and sometimes bacon, often enjoyed with oyster crackers.
Blueberry Pie: Made with wild Maine blueberries, this dessert is a summer staple, often served with a scoop of vanilla ice cream.
Whoopie Pies: A classic Maine treat, these are two round chocolate cakes with a creamy filling in the middle.
Moxie: A unique, slightly bitter soda that's a favorite in Maine, known for its distinct taste.
Fiddlehead Ferns: Seasonal in spring, these young fern fronds are often sautéed with garlic and butter or used in salads and soups.
Baked Beans: A traditional New England dish, often slow-cooked with molasses and salt pork, and served at community gatherings and family dinners.
Red Snapper Hot Dogs: These bright red, natural-casing hot dogs are a Maine barbecue classic, known for their distinctive snap when bitten.
Apple Cider Donuts: Often enjoyed in the fall, these donuts are made with apple cider and are usually coated in cinnamon sugar.
Seafood Chowder: A variation of clam chowder, this hearty soup includes a mix of seafood such as shrimp, scallops, and fish, alongside potatoes and corn.
Ployes: A type of buckwheat pancake, originally from the French-Canadian culture in northern Maine, often served with butter and maple syrup.
Indian Pudding: A traditional New England dessert made with cornmeal, molasses, and spices, slow-baked to a rich, custard-like consistency.
Molasses Cookies: A beloved New England treat made with rich molasses, ginger, and spices, baked to a chewy, flavorful perfection. I grew up eating Hermits - a molasses and raisin square cookie.
Wherever you go in Maine—country stores, gas stations, fairs, bakeries—you’ll find whoopie pies. I have not eaten a whoopie pie in decades. My cousin, who lives outside of the USA too, was visiting Maine this summer in June and we spoke on the phone while I was still in France. He was saying how crazy it is that whoopie pies are everywhere. He used the word "disgusting" to describe the whoopie pie and said, "No wonder Americans are overweight and obese! Whoopie pies are obscene." While I want to share this food history of Maine, I am not promoting whoopie pies for health!
This dessert, with a rich and somewhat contested history, has become an iconic treat, especially here. Though its exact origins are debated (with both Maine and Pennsylvania claiming the title), the whoopie pie has firmly established itself in Maine's culinary traditions.In Maine, where it's considered the state treat, the whoopie pie's legacy dates back to the early 20th century. Local bakeries like Labadie’s in Lewiston have played a crucial role in popularizing it.
Traditional whoopie pies consist of two round, cake-like chocolate cookies filled with a creamy marshmallow or frosting center. This classic dessert, cherished at local fairs and bakeries, has evolved to include various flavors and styles, securing its enduring appeal.
Best Whoopie Pies in Maine
When you visit Maine, here are four places to find the best whoopie pies:
Auntie’s House Bake House – Kennebunkport
Two Fat Cats Bakery - Portland
Lizzie’s Whoopie Pie Recipe
As most of you will not be in Maine this week (!), I'm sharing Lizzie’s Whoopie Pie Recipe. The funny thing is, Lizzie lives in Florida! This just goes to show you that recipes travel far and wide.
Enjoy reading a recipe from Maine!
Jumbo Chocolate Whoopie Pies with Marshmallow or Peanut Buttercream
Category: Dairy
Prep time: 30 minutes
Cook time: 10-12 minutes
Total time: 32 minutes
Yield: 12 large whoopie pies
Ingredients:
For the cakes:
3 cups white sugar
1 cup unsalted butter at room temperature
4 medium eggs at room temperature
½ cup canola oil
1 tablespoon pure vanilla extract
6 cups all purpose flour
2 cups unsweetened best quality cocoa powder
1 teaspoon fresh baking powder
1 ½ tablespoons fresh baking soda
1 teaspoon salt
3 cups whole milk at room temperature
For the marshmallow cream filling:
1 ½ cups (3 sticks) unsalted room temperature butter
¼ teaspoon salt
1 teaspoon pure vanilla
⅓ cup whole milk or half and half
3 cups confectioners sugar
Peanut Butter Buttercream Filling (my favorite option):
2 cups unsalted butter at room temperature
2 cups cream peanut butter
6 cups powdered sugar
2 teaspoons vanilla
¾ teaspoon salt
4-6 tablespoons half and half or milk
Instructions:
Preheat your oven to 350°F (175°C). Line several baking sheets with Silpats or parchment paper.
In the large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla extract, then beat again until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
Add half of the dry mixture to the wet mixture in the mixer bowl, and beat or stir to blend.
Add 1 ½ cups milk and beat again until smooth.
Add the remaining dry mixture and beat until just mixed through. Do not overbeat!
Using a large ice cream scoop, place 6 scoops of batter per pan, ensuring they have plenty of room to spread. Use your finger to shape the batter into even circles.
Bake for 5 minutes, then rotate the pans.
Bake for another 5 minutes and check for doneness. The whoopie pies will be springy in the center and puffed up a bit.
Remove from the oven and let the whoopie pies cool on the baking sheets for a few minutes.
Transfer to a wire rack to cool completely.
Make the buttercream filling: select your preferred filling flavor and mix together all the ingredients except the icing sugar. Then, gradually add the confectioner’s sugar, mixing until smooth.
Assemble the Whoopie Pies: Use the same size ice cream scoop to place the buttercream filling on the flat side of half of the whoopie pies.
Sandwich Together: Top with the remaining whoopie pies to form sandwiches.
Refrigerate until serving. Is stacking to store, place wax or parchment paper between each whoopie pie to prevent sticking.
I hope you enjoyed learning about Maine recipes and Lizzie’s Woopie Pie Recipe. If you have a recipe for a childhood, nostalgic favorite treat, I would love to hear it.
Am Yisrael Chai 🕊️
Kenden
I’m going to try it, b’ezrat Hashem.
Thank You for the history Lesson I always Love reading about food and travel.
Its one of my passions
In good Healthy & Peace Always
Eileen