Kim Loken, pursuant to discussion with Sean, Garreth and Matt — Pork Three Ways: Ground Oven Cast Iron Savory Rub

Cut:         Boston butt

Rub:        (3 parts) salt

(3 parts) black pepper

(2 parts) crushed red pepper and/or hot paprika

(2 parts) cumin

(2 parts) oregano

(2 parts) onion powder, or minced raw onion

(1 part) garlic powder, or minced raw

(1 part) each whatever else you’re feeling or can find, which at Vinalhaven might have been…

Mustard seed

Celery seed



Line pan, around meat, with quartered onions and fennel

Cook slow and low.



Laura Schlifer – Sandbakkels modified for the ground dutch oven

1/2 cup crisco

1/2 cup butter

1 cup white sugar

1 beaten egg

1/4 teaspoon baking soda

pinch of salt

2 cups flour

1/2 – 1 teaspoon vanilla

A mix of fresh fruits to fill baking dish or dutch oven

Spices to Flavor ( allspice, nutmeg, cardamon etc.)

Lemond rind or Orange Rine to Flavor

2 – tablespoons Lemon juice to taste

Cream the butter / Crisco with sugar. Add egg and vanilla. Mix the soda, salt and flour together and add the creamed mixture a little at a time. Chill for 1/2 hour. Line the bottom of the dutch oven with butter or crisco. Spread the dough evenly along the bottom making a dish, sides should be 1/2 in or more up the side of the oven. Meanwhile, wash, cut and mix your fruits, season to taste and add to the dough mixture. Depending on the heat of your fire, 10 to 20 minutes max. Watch for burning.


Gareth Blackwell – Family Spaghetti sauce reipe made in the Wonderbag



Sean Wilkinson – Cocktail recipes generated from making moonshine and interacting with the still. Bacon is a prevalent breakfast food at Design Inquiry as well as becoming a trend in many products Sean decided to make a bacon infused moonshine.

Bacon Birch Moonshine

1 quart moonshine

4 strips of good bacon

2 small chunks of birch charcoal

Cook the bacon until dark, but not burnt. Darker than you would for eating. Pour 1-2 ounces of the rendered fat into a jar with the moonshine. Add charcoal chunks, and for a saltier, porkier taste, one of the charred stips of bacon. Let sit for a day or two at room temperature, then put in the freezer overnight. The fat will congeal and harden. Pour the moonshine through a coffee filter (this will take a while, be patient). The resulting liquor will be smoky, porky, and delicious.

Bacon Maple Old Fashioned

Swath of Orange Peel

.25 to .5 ounce maple syrup (to taste)

3 dashes Angostura Bitters

2 ounces Bacon Birch Moonshine

In a double old fashioned glass, press orange peel, bitters, and maple syrup with a muddler or the back of a spoon. Add moonshine and stir to mix. Add ice (optional), stir, and serve.


Sean is an excellent cocktail “chef” and readily meets the tastebud needs of DI participants. The recipe below is a personal request and a new favorite.

 Vinalhaven Pony

3 liters Ginger Ale

6-8 inches ground fresh ginger

juice of 3 lemons and 4 limes

1.75 liters vodka

Pour into large serving vessel with a big chunk of ice and prepare for the imminent dance party.


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