All posts by Cary Hanson

Cary Hanson

About Cary Hanson

My husband and I didn't have children, we had a restaurant. For twelve and a half years we poured body and soul into Cleonice Mediterranean Bistro. We worked closely with local farmers, fishermen, and food artisans, doing our best to support our local community. We made great friends, beautiful food, and had a lot of fun. As Rich and I rediscover ourselves as our own beings outside of the all-consuming restaurant we have time to share our recipes and reminisce about Cleonice.

Lemon Caper Flounder, One of Our Seven Fishes

The trick to having seven fishes on the table at once is all about the planning. Combining quick last-minute dishes with a few dishes in the oven and a few cold items and you too can experience the dreamy Italian American Christmas Eve tradition at home. A quick saute technique like this Lemon Caper Flounder is a […]

Scallop Season: Is it the Most Wonderful Time of the Year?

It was the beaming faces of Facebook friends holding up gallon bags of the sweet morsels dropped off by fishermen friends that reminded me that it was that wonderful time of year, scallop season in Maine. We quickly started scouring the usual roadside spots for the beautiful treats. Searching for scallops is a bit of a hardship for […]

Switchel, The Perfect Refresher That’s Amazingly Good For You

You might already expect so, but I am, indeed, obsessed with food on the internet. From Australians Taste Test American Sweets to The Guide to Chinese Dumplings on Lucky Peach; I am obsessed. I can’t even pass by the Aquafaba page Vegan Meringue, although I have no aspirations to eat vegan. I plan meals this way, I research new recipes, I […]

Harissa Rubbed Baby Back Ribs

Folks don’t seem to make a lot of ribs at home, maybe on the grill in the summer? Most common, I suspect, is BBQ style on the grill, and they are a great addition to a slow cooked Sunday gravy. These Harrisa Rubbed Baby Back Ribs are moist and flavorful and don’t need a grill — great for […]

A Haunting Coffee Roasted Beet Salad from Ravens Nest

“I was at your wonderful restaurant last weekend… I cannot get your Beet Salad out of my mind, it was so delicious! How do you coffee roast beets? Is that what makes the salad it so amazing?” – email from a diner at Ravens Nest. Rich and I spent this past summer in Winter Harbor  conceiving, […]

Classic Dijon Dressing for Spinach Salad & Coffee Roasted Beet Salad

Lets just consider this post one of the fundamentals. It’s like the Chicken Stock post, a base recipe that will serve you well in all the cooking you do.This dressing is a classic French dressing, we used it on our Spinach Salad at Cleonice, which I’ll add soon. When I made this dressing the first […]