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Captain Fairfield Inn in Maine. (Michelle M. Winner)
Summer has come to the Kennebunks. The squalls of early June have blown through and blue skies are the norm, ushering in another season of boating, gallery hopping, serious boutique shopping, and parties.
In Kennebunkport and part of Kennebunk, Maine, great mansions, historic houses, and sprawling summer estates hide at the end of unmarked tree-lined drives. Carriage houses can be seen along the road, tucked in close to the sea.
In Kennebunkport, there are lovely B & B’s in historic houses that open their doors to visitors for the summer and fall and a few that stay open year round. As true B & B’s, they do offer breakfast. Some even tempt with a plate of nibbles and a glass of wine in the afternoon. Kennebunkport has fantastic dining and a few old-time lobster shacks, so you never have to wonder, “What’s for dinner?”
Captain Fairfield Inn
The Captain Fairfield Inn is owned by Lark Hotels, and the husband-and-wife team of Alana Buie and Jed Thomas, who are super-friendly innkeepers, take care of you from the moment you arrive.
Jed, a chef, served us fantastically balanced Lemon Ricotta Pancakes. But it was Alana’s shortbread cookies that I squirreled away in my pockets and ate on the short walk to town.
For more information please visit them online or call:
Captain Fairfield Inn
8 Pleasant Street, Kennebunkport, ME 04046,
Phone: 800-322-1928
http://www.captainfairfield.com/
Maine Blueberry Shortbread
Alana uses a tart or springform pan for the convenience of a removable bottom, but this recipe can also be made in a typical 9-inch pan.
1/2 cup salted butter
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup fresh (or frozen) blueberries
Preheat oven to 300 degrees F. Grease pan.
Mix butter, sugar, and vanilla extract together in a medium bowl. Add and beat in the flour. Continue beating until the mixture becomes a stiff dough.
Press dough into pan with hands, filling pan out to the edges. Prick the surface of the dough all over with a fork.
Run blueberries in food processor for a few seconds. Spoon blueberry mixture over top of dough in swirl pattern, from the center outward. Press blueberries into dough a bit, if possible.
Bake for 35 minutes or until golden brown. Cool and cut into large squares.
Note: if you don’t have blueberries on hand for a swirl, you can try spreading jam evenly on top of the baked shortbread surface.
Michelle is a freelance writer, travel editor, and photographer. Please visit her at www.culinarytraveler.com.
