Posts Tagged ‘New England food’

Rhode Island Grilled Oysters

Tuesday, May 10th, 2011

Galvanized Beverage TubIt’s spring! Time to pull out the grill. Try this for your next deck party. Don’t like oysters? Substitute 48 clams.

You Will Need:
1/2 lb. sausage (hot or sweet)
1/2 Cup chopped onion
1/2 C chopped green pepper
1/2 C chopped red pepper
2 Cups bread crumbs
1/2 stick unsalted butter
1/2 Tbsp Worcestershire sauce
4 Tbsp. Sambuca (or similar liquorice flavoring)
24 oysters

Fry sausage until it just crumbles and set aside.
Melt butter in a frying pan, add onion and peppers and saute for 3 minutes.
Add Worcestershire sauce, bread crumbs and Sambuca and mix well.
Open shellfish and save as much juice as possible.
Return meat shells and place level on a grilling grate. (Leave as much juice as possible in each shell so the oysters will poach.)
Insert a crumble or two of sausage into each shell, then top each clam or oyster with the bread crumb mixture.
Place the entire grilling grate onto grill.
Cook 3 to 5 minutes or until the juices boil.
Remove entire grate from heat and serve.

Maple Cinnamon Roasted AlmondsMusical Cat Potholder

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Feather Breads? Featherbeds – Rolls with Potatoes

Tuesday, March 8th, 2011

Fruit Canister SetA 1939 New Hampshire recipe for light potato rolls. First printed in the The New England Yankee Cookbook, it also appears in Eleanor Early’s 1954, New England Cookbook. See “New England Recipes” website for a history.

You Will Need:
2 large potatoes, peeled, cooked and mashed
1½ Cups potato water
1 teaspoon salt
2 Tablespoons sugar
3 Tablespoons butter
¾ Cup milk
1 yeast package (dissolved in ¼ cup warm water)
7 Cups flour (approximate)

Peel, cook and mash potatoes, save 1½ cups potato water.
Add butter, salt, and 1 tablespoon sugar to mashed potatoes.
Add potato water to mashed potatoes.
Scald milk, cool to lukewarm and add to mashed potato mixture.
Dissolve yeast in warm water and 1 tablespoon sugar.
Add to mashed potato mixture and stir in 4 cups flour.
Beat well.
Add enough remaining flour to make dough stiff enough to knead.
Knead until smooth.
Place in a large bowl, brush top with melted butter.
Cover and let rise until double in bulk (1-5 hours).
Place on floured board.
Pat into pieces ½ inch thick.
Pinch off small pieces and shape into 48 tiny rolls.
Place on greased pan.
Let rise until more than double in bulk.
Bake in 400 degree oven for 20 minutes, or until done.
Rolls do not brown, they remain white.

Circle of Hearts Shortbread PanFlowers & Berries Shortbread Pan

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Whoopie Pie Day is June 26th!

Friday, June 25th, 2010

Another bride, another June
Another sunny honeymoon
Another season, another reason
For makin’ whoopee…PIES!

Rolling Pin PrintSince the rest of this Donaldson/Kahn song is not exactly happy, we’ll just stop right there.

Yes! Whoopie Pie Day is June 26th!

Anyone who grew up in Maine, or near Pennsylvania’s Amish country, or in parts of New England knows all about whoopie pies – the sweet, white, marshmallow fluff sandwiched between two enormous, cake-like chocolate cookies.

The whoopie pie’s humble history is shrouded in some degree of mystery, with Pennsylvania, Maine and Boston all laying claim to its creation. The name – a well-told, undoubtedly apocryphal, story – evolved from the shouts of Amish farmers, who delighted to find the pies in their lunch pails: “Whoopie!!”

Whoopie pies seem to be picking up where the extravagant cupcake left off, tantalizing would-be connoisseurs with a nostalgic, satisfying indulgence.

With the economy still sputtering, people continue to seek refuge in foods that remind them of better days and whoopies fit that bill.

Country Shaker TableThe origins of Marshmallow Fluff go back to 1917. Before WWI, a Sommerville MA man named Archibald Query made it in his kitchen and sold it door to door. Mr. Query sold the formula to the Durkee Mower Company for five hundred dollars. An early receipt, still in the company’s scrapbooks, records a sale in April 1920 of three one-gallon cans to a vacation lodge in New Hampshire. The door-to-door trade gained a reputation among local housewives that eventually placed Fluff onto local grocers shelves. Retail trade spread from there to the point where in 1927 they were advertising prominently in Boston newspapers. The question of how the dessert got to be so popular in New England is addressed in a 1930s cookbook called Yummy Book by Durkee Mower. In this cookbook, a recipe for Amish Whoopie Pie was featured using Marshmallow Fluff in the filling. However, Labadie’s Bakery, in Lewiston, ME, which sells whoopie pies as big as 16 inches across, claims to have sold them since 1925.

In 1928, the Broadway show “Whoopee!” premiered in New York. It featured the “Makin’ Whoopee” song sung by star Eddie Cantor.

Durkee-Mower became a pioneer in radio advertising when in 1930 they began to sponsor the weekly “Flufferettes” radio show on the Yankee radio network, which included twenty-one stations broadcasting to all of New England. The fifteen-minute show, aired on Sunday evenings just before Jack Benny, included live music and comedy skits, and served as a steppingstone to national recognition for a number of talented performers. The show continued through the late forties. 1930 also saw the film version of the “Whoopee” Broadway show!

A real whoopie pie, Griffin says, is a big, messy affair, “a blue-collar dessert” that has nothing to do with moderation. So grab a big glass of milk and enjoy!

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