Denna diskussion är för närvarande "vilande"—det sista inlägget är mer än 90 dagar gammalt. Du kan återstarta det genom att svara på inlägget.
Thankfully, over the last 200 years or so New England cuisine has gone global and we now enjoy a rich variety of foodstuffs. Here's a spot to share favorite New England dishes and recipes, past or present.
Every year my dad's volunteer fire company hosts one. It draws people from all over. Some went to it as kids and then moved away and yet still make it a point to return "home" ever year for the event.
Unfortunatley, they don't do it old school style anymore (ie buried in the sand) but they heat up rocks and then cover them with freshly harvested rockweed and steam everything up good.
(my kids still love this)
from "Cooking Down East" by Marjorie Standish c. 1969
2 cups hot water
1/2 cup cornmeal
1/2 cup molasses
2 tablespoons shortening
2 teaspoons salt
1 envelope dry yeast
1/4 cup lukewarm water
About 6 cups of flour
Bring water to a boil, add cormeal, slowly. Cook water and cornmeal together for just a couple of minutes. Add molasses, salt and shortening. Cook together until ingredients are well mixed.
Turn this mixture into a bowl and allow to cool to lukewarm. In meantime, measure 1/4 cup lukewarm wateer, dissolve yeast into this. When first mixture is lukewarm, add dissolved yeast.
Start adding sifted flour. When mixture make a stiff dough, turn onto a floured surface. Start kneading, add more flour as needed, continue kneading until dough is smooth and glossy.
Please dough in greased bowl. cover, place in a warm spot, allow dough to rise until doubled in bulk. Poke dough down in bowl and allow to rise once more. Turn dough onto floured surface and add a bit more flour, if needed. Let dough relax for about 10 minutes. Make into 2 loaves and place in greased loaf pans. Cover with a towel and let rise until loaves are about doubled in pans (do not allow any yeast dough to rise too high in pans however).
Bake 10 minutes at 450˚, reduce heat and bake 20 minutes at 325˚. Turn loaves from pan and cool on rack. While loaves are still hot, butter the tops of loaves.
*of course, I use an electric mixer with bread hook. This actually tastes similar to commercial bread products labelled "Canadian brown". It is a bit of a pain to make, so it's usually only made around Thanksgiving or another special occasion.
Drop Molasses Cookies from Marjorie Standish "Cooking Down East" cookbook:
1/4 c shortening
1/2 c boiling water
1 tsp salt
1/2 c molasses
1/2 c granulated sugar
2 1/2 c flour
1 tsp baking powder
1/2 tsp soda
1 tsp ginger
1 tsp cinnamon
Place shortening in a bowl, pour in boiling water. Add salt. Stir in molasses and sugar. Add unbeaten egg and beat well.
Sift flour with baking powder, soda, ginger and cinnamon. Stir into mixture.
Drop by spoonfuls onto greased cookie sheet. Bake at 275 for 12-15 minutes. Makes 24-30 cookies.
She was from Providence, RI, originally, so liked coffee things, like coffee ice cream and coffee jello (she made this herself with gelatin). I read somewhere that Rhode Island is the only state in which coffee ice cream outsells chocolate (I read this 30+ years ago).
My sister lives in New Mexico now and we have to ship her coffee syrup every few months because they don't have it there....and don't know what it is. Every once in a while when we go visit will lug along a cooler & ice to bring her some coffee ice cream. But that always depends on our flight schedule.
Providence has had a morning paper only since 1992, the Providence Journal.
They've always had the morning post....and for many years they also had an evening addition but they stopped that in the mid-90s. Which caused me no end of issues because I needed to read the paper on a daily basis for a class in high school. At the time my parents only had the paper delivered on the weekend and didn't always remember to buy the newspaper in the morning....and by the time they got home and I asked them about it and we had to drive back out to the store it sometimes took awhile to find a place that still had copies of the paper left. I remember how my dad would complain about how they no longer put out an evening edition for then we wouldn't have all the problems we did.
It happened often enough that they eventually ordered daily delivery while I was taking that class so they wouldn't have to worry about it.
Always a treat at the R.W. Zoo.
Also, because people in RI & PP thought the state was big, Newport remained as a quasi capital and the State legislature met part of each session in Newport until 1900.
My RI memories of quahaugs (note, variant spelling) are vague, but I do remember looking for mussels when I was at camp.
1 pint minced quahogs (use an old meat grinder if possible)
1/3 cup milk
1 1/3 cups flour
2 tsp. baking powder
Mix all ingredients but the quahogs; it should be like pancake batter. Add 1 pint of quahogs (more if desired). Fry in lightly greased fry pan like regular pancakes. These are also called fritters. Serve with catsup. Makes 8 pancakes.
An important staple of this diet was 'pease porridge,' which gradually developed into what Lucy Larcom called 'the canonical dish of our Forefathers': New England baked beans. Field peas were among the first crops introduced to Massachusetts. . . . Peas were boiled or baked, and eaten hot or cold three times a day...a traditional cold weather fare for New Englanders of all classes. In the 18th century, 'pease' yielded to 'pea beans'.
It mentions brown bread, boiled dinner and our history of baking. I found it interesting personally, how much of that 17th century culture made it all the way down to my generation.
When did molasses make it into peas porridge or baked beans?
I read Albion's Seed years ago, but forgot the food section.
I miss the coffee shakes you could get in the local Burger Kings when Erin foods owned them in NH.
>28 FicusFan: I have to say, ficus, coffee has never been my favorite flavor so I can't remember that!
Recipe for Apple Crisp ('tis the season!)
This specific recipe originally came from the Red Lion Inn in Stockbridge (MA). My ex worked there in the 70s and got the recipe for me while we were still dating. However, the recipe is very similar to the one in my Maine cookbook.
8 apples (Cortland or MacIntosh preferred)
1 tsp cinnamon
1/2 cup water
1 cup brown sugar
3/4 cup flour
7 tsp butter
Mix sugar and flour together. Use a pastry blender to cut the cold butter into the flour/sugar mix until crumbly. Peel and slice the apples, sprinkle with cinnamon and add with water to a 9x13 in. pan. Sprinkle the butter/flour/sugar topping over the top. Bake at 350º for about 35 minutes.
Notes. I mess with this recipe alot. I often substitute some of the flour with oatmeal or add nuts with the apples. I have added cranberries to the apples also. I have used other apples like Granny Smith when Macs and Cortlands are out of season. I also sometimes just use a full stick of butter and up the flour and sugar a little bit (just 'cause it bugs me to have one pat of butter leftover). I tend to use more than 8 apples because I like a higher apple to topping recipe.
Thinking about pancakes, I am reminded of johnnycakes, which are more of a Rhode Island and SE Mass. specialty. My sister Roben has visited a diner in East Greenwich, RI, which besides making them, will also sell you the prepared flour.
This was new to me as I don't remember having salmon growing up. We had mostly haddock, mackerel, smelts, and maybe some halibut and cod (and my father and I liked sardines).
Although coffee ice cream is the favorite ice cream of Rhode Island, it is readily available in New York City.
I would still drink sugary carbonated beverages if I could get it in stores.
I liked Necco wafers, at least when I had a yen for them.
Fluff, of course. Brown bread, yes! with raisins (and, if not homemade, it has to be B&M, of course). Moxie (one taste did it for me). Scooter pies, whoopie pies and homemade Need'ems. Anadama bread, salmon wiggie and clam casserole. And I still eat NECCO wafers once in a while (but, darn it, they've mixed coffee ones in the chocolate package).
I certainly have eaten at Friendly's (Maine's version used to be Deering Ice Cream), but have never had the buffalo wings. My parents were big on both ginger ice cream, not sure how local that was though.
So, this summer my daughter asked me to make whoopie pies for her wedding. Not wanting to add to the stress of the day, I agreed to make them ahead and freeze them, for her to use before or after the big day with her friends. I made 80!
We did have some discussion around the recipe. First, I made the traditional recipe that uses shortening in both the cookie and filling. Secondly, I made another updated version (maybe from Cook's Illustrated?) which used butter in the cookie and a mix of buttercream frosting & Fluff (marshmallow creme) for the filling. In the end, I made the cookies from the shortening recipe (they just worked out better) and the filling from the 2nd recipe (buttercream & Fluff), mostly because the Fluff eliminates the need for separating eggs and folding eggs whites into the sugar/shortening mix.
Any of you have whoopie/whoopsie pie experiences?
I also like Moxie, and have a funny story - my brother does not drink alcohol, but he does like to play any sort of game. He felt that he was missing out on the drinking games that his friends played, so he came up with a plan to play these games with shots of Moxie. Whoever can stand the taste longest, wins :D
Since we grew up drinking it, he usually wins. Moxie Pong was rough though. And one friend only drinks Diet Moxie, which is unforgivable.