Northeast Weekend
Northeast Weekend
One Voice Crying in the Wilderness
(motto of Dartmouth College, Hanover, NH)
If you have never been to the Northeast region, we have tried here to
put together a weekend experience that will allow you to taste the
various flavors of life, food and family celebration in the
Pennsylvania Dutch area, New York City, Anytown, Massachusetts or RI,
Maine country, and, of course, a tried and true traditional Clambake!
To get in the mood for the experience of a lifetime: Music: Aaron
Copeland (esp. for PA Dutch), Leonard Bernstein, Samuel Barber, Winton
Marsalas (esp. for NYC); TV: Newhart; Books: any biography of the
Kennedys; other media: Yankee Magazine, of course!, George, Opera
News, The New Yorker, of course!; a review of Currier and Ives
lithographs, Norman Rockwell prints; Events: Broadway, Tanglewood,
Cape Cod & Martha s Vineyard, whale watches, hiking during the season
(October/autumn).
Gratefully submitted,
Judy Nevius, our fearless leader
Jennifer Davis
Katherine Cronin
Louise Kelley
Gwyn Palmer
Karen Wilson
Begin this wonderful experience by spending Friday evening in any one
of many lovely Bed and Breakfasts in the area. Arise with the sun and
enjoy...
Pennsylvania Dutch Breakfast
Team note: Timberline Lodges, at 44 Summit Hill Drive, Strasburg, PA,
717-687-7472, is in the middle of Amish country, and is just beautiful.
You won't get Amish cooking there, the food is scrumptious, and
besides, there are many, many restaurants in the area where you can get
shoo fly pie!
Homemade Grapenuts
3 1/2 cups whole wheat or graham flour
2 cups buttermilk
1 cup molasses
1 1/4 tsp. baking soda
1 tsp. salt
3 Tbsp. shortening
1 tsp. vanilla
Combine all ingredients and mix well. Spoon into 9" x 13"
baking pan.Bake at 400 degrees for 35-40 minutes. Remove from oven
and
cover with a towel to cool.
When cooled, crumble with hands. Return to oven. Bake at 200
degrees for 1-1 1/4 hours, until dry and crisp.
Store in a tightly covered container.
Baked Eggs
9 eggs, beaten
1/2 cup sour cream
1/2 cup milk
1 tsp. salt
Dash pepper
1 Tbsp. chopped onion
2 Tbsp. margarine
Mix together the eggs, sour cream, milk, salt and pepper. Add
chopped onions. Melt margarine in 8-inch square baking pan. Pour
mixture into pan. Make at 325 degrees for 45 minutes. Makes 6-8
servings
VARIATION: Sprinkle crisp,, crumbled bacon or chopped ham over the
egg
mixture before baking.
Pennsylvania Dutch Scrapple
2 cups ground pork
2 cups ground beef
3 cups meat broth
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. sage
Cayenne pepper, to taste
1 cup cornmeal
Combine pork, beef and broth in a large saucepan; bring to a
boil. Add seasonings. Sift cornmeal into meat mixture gradually,
stirring constantly. Cook for 30 minutes. Pour into greased mold or
loaf pan; chill until firm. Cut into thin slices, fry in lightly
greased skillet until crisp and brown. Serve with maple syrup.
Molasses Breakfast Cake
4 cups flour
2 cups sugar
Dash salt
3/4 cup butter or margarine
2 tsp. baking soda
1/2 tsp. vinegar
1 cup molasses
2 cups boiling water
Combine flour, sugar, and salt. Cut in butter until crumbly;
reserve 1 1/2 cups of the crumbs.
Dissolve baking soda in vinegar. To remaining crumbs, add
molasses, boiling water, and baking soda mixture. Stir well and spoon
into a greased 9" x 13" baking pan. Spread reserved crumbs evenly over
top.
Bake at 350 degrees for 35 -45 minutes.
Makes 10-12 servings.
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Continue on to western Massachusetts, the Berkshire area. Many
"only in New England " areas of interest exist for your pleasure,
including....Sturbridge Village, the Basketball Hall of Fame, The Norman
Rockwell Museum, and, of course, Tanglewood. For a late lunch, you
will enjoy...
ROAST CHICKEN WITH ROSEMARY
serves 4 - 6
3 1/2 - 5 lb chicken, giblets and excess fat removed
1 small onion, peeled
1 medium carrot, quartered
1 rib celery, large dice
1/4 c unsalted butter, melted
salt, pepper
5 sprigs rosemary
Preheat oven to 425. Clean chicken cavity, pat dry with paper towels.
Season cavity with salt and pepper to taste. Place onion, carrot, celery and
rosemary inside chicken. Arrange chicken breast down in roasting pan,
on rack, if desired. Roast chicken, basting with butter and pan juices
every 8 - 10 minutes. If pan juices start to spatter, add some water and
repeat when needed. After 20 minutes for a smaller chicken, 30 minutes
for a larger one, season legs and turn chicken breast side up. Baste and
return to oven.
Continue basting every 7 - 8 minutes until breast side is browned to your
taste. Reduce the oven temperature to 325. After about 40 minutes for a
smaller bird and 50 minutes for a larger bird, season breast and legs.
Insert meat thermometer from neck-end along ribs. Breast temperature of
180 is done. At this point, check thigh meat closest to the body.
Temperature should be 165 - 170. When chicken is done, transfer chicken
(with rack if used) to a plate, rest for at least 20 minutes, longer for birds
over 10 lbs. (Recipe from Chef Sharon Baskin)
STEAMED BROWN BREAD
1 cup flour
1 cup cornmeal
1 cup cooked oatmeal
1 cup molasses
1 cup raisins
1 t baking soda, dissolved in 3 T of very hot water
1/3 - 1/2 cup milk
Mix all ingredients and place in a steamer. Alternatively, divide batter
evenly between two 1 pound coffee cans. Cover top(s) with aluminum
foil.
Place steamer or coffee-can steamers on a rack in a large pan. Pour water
into the pan so that it is 3/4 full. Cover the pan and simmer 3 hours or
until the bread is done. (Recipe from my grandmother, Blanche Stetson)
BOSTON BAKED BEANS
1 lb dry Navy beans
1 tsp salt
1 tsp dry mustard
1/4 cup brown sugar
1/4 cup molasses
1 whole onion
8 oz piece salt pork (or substitute bacon)
In a Dutch oven, heat 6 - 7 cups water to boiling; add beans and return to
boil over high heat. Boil for 2 minutes. Remove Dutch oven from heat
and let stand , covered for an hour.
Return to a boil, reduce heat to low, add salt, cover and simmer for
another hour.
Preheat oven to 250. Stir in mustard, sugar, and molasses. Into a clay
baker, bean pot or casserole, place the slat pork and onion. Pour bean
mixture into bean pot over the onion and salt pork. Cover and bake for
5 - 7 hours, adding more water if needed to keep the beans moist. (Recipe
from my grandmother, Blanche Stetson, with some updates from the Good
Housekeeping Illustrated Cookbook)
SCALLOPED CORN WITH PEPPERS
2 cups fresh corn or frozen kernels
2 eggs, well beaten
1/2 t salt
3/4 cup milk
1/4 cup finely minced bell pepper
1/2 cup crushed crackers such as Ritz
Preheat oven to 325. Combine all ingredients except for the cracker
crumbs. Pour into a buttered 8" x 8" square baking dish. Top with crumbs
and bake for 30 minutes or until set.
APPLE COBBLER/APPLE-CRANBERRY COBBLER
1 qt apples *OR* 1 pint apples and 1 pint cranberries + 1/8 t baking soda
1 1/2 cup sugar
1 1/2 cup water
2 T butter
1/4 sugar
1 egg, well beaten
1/2 cup milk
1 cup flour
1 t baking powder
1/3 t salt
Preheat oven to 350 - 375. Peel and cut apples into small pieces, add 1 1/2
cup sugar and water and cook fruit until tender. (If making apple/cranberry
cobbler, stir in 1/8th t baking soda when fruit is halfway done cooking.
You may also want to add additional sugar depending on how sweet you
like your desserts. We like it quite tart so we add no extra sugar.)
Meanwhile,prepare batter. Sift flour, powder and salt together and set
aside. Cream 1/4 cup sugar and butter; gradually add egg, milk. Gradually
add dry ingredients. Beat thoroughly. Pour apples into baking dish and
pour batter over the hot fruit. Bake 30 - 35 minutes. Serve with vanilla ice
cream or freshly whipped cream, if desired. (Recipe from my grandmother,
Blanche Stetson)
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Take a leisurely stroll, or an active hike (your choice) after this
meal, but do leave in time to make it to your hotel in New York City to
change for the theatre!
After Theater Snacks
Waldorf Salad
2 green apples
1 red apple
1 T. lemon juice
1 c. sliced celery
1/2 c. coarsely chopped walnuts
1/2 c. mayonnaise
1 head Romaine lettuce
Core the apples and cut into thin slices, leaving the skin on. Toss them
with the lemon juice. Add the celery and walnuts. Add the mayonnaise
and toss. Wash and dry the lettuce. Tear into bite sized pieces and
lightly toss woth the apple mixture. Serve slightly chilled.
Marinated Carrots
(from Marcella Hazan)
1/4 lb. carrots
1 small clove garlic, lightly crushed
1/4 t. oregano
1 T. red wine vinegar
olive oil
salt and pepper to taste
Peel the carrots, cut them in 2 inch lengths, and cook in biolong water
for 10 minutes - until tender but still firm. Drain carrots and cut
lengthwise into small sticks. PLace tehm in a serving dish. Bury the
garlic in the carrots. Add salt and pepper to taste. Add the oregano
and vinegar and enought olive oil to just cover the carrots. Refrigerate
at least overnight, removing the garlic after 24 hours. Serve at room
temperature.
Macerated Oranges
also from Marcella Hazan
6 oranges
zest from 1 lemon
juice form 1/2 a lemon
6 T. sugar
Peel 4 of the oranges and cut horizontally into thin slices about 3/8 in.
thick. Pick out any seeds and put the oranges in a serving dish.
Sprinkle with lemon zest and sugar. Squeeze the juise from the two
remaining oranges and add it to the dish with the lemon juice. Turn the
slices over a few times, being careful not to break them up. Cover and
refrigerate at least 4 hours. Serve chilled.
Cheesecake
Crust:
1 1/4 c. graham cracker crumbs
1/4 c. sugar
4 oz. melted butter
Filling:
3 lb. cream cheese, softened
1 1/2 c. sugar
3 T. lemon juice
1 T. lemon zest
1 T. vanilla
6 eggs
Topping:
1 1/2 c. sour cream, warmed to room temperature
1/3 c. brown sugar
Preheat oven to 375. Mix all crust ingredients together and press in an
even layer on the bottom and part way up the sides of a 10 in. spring
form pan. Bake 5 min. Remove from oven and reduce temperature to
300.
Cream together cream cheese and sugar. Add the lemon juice, zest, and
vanilla. Add the eggs one at a time. Pour batter into prepared crust
and bake for about 1 1/2 hours, or until the center is no longer wobbly.
Stir the topping ingredients together, and spread on top of cheesecake.
Return to oven and bake 10 more minutes. Turn off the oven and prop the
door partially open. Let the cake cool 2 hours before removing. Cool
completely at room temperature. Remove the ring from the pan and
transfer cheesecake to a serving platter. Chill slightly before serving.
Cold Sesame Noodles (for Richard)
3/4 lb. chinese egg noodles, or vermicilli
1 T. oil
2 cloves garlic, finely minced
1 inch piece fresh ginger, peeled and finely minced
5 T. water
6 T. sesame seed paste (available at oriental groceries), or smooth
peanut butter
3 T. soy sauce
3 T. chinese tea
3 T. dark sesame oil, plus extra to coat the noodles after cooking
1 1/2 T. red wine
1 1/2 T. rice wine vinegar
1 T. sugar
chili oil to taste
6 scallions, green part only, sliced into rounds
1 large cucumber, peeled, seeded and cut into thin spears
Cook the noodles well (until SOFT, not al dente) in boiling water to
which 1 T. oil has been added. Drain and rinse them under cold water
until they are cold. Drain well and toss with enough sesame oil to
coat. Put them in the fridge for 4 days :^) (or at least 24 hours if you're
in a rush).
Using a mortar and pestle, pulverize the garlic and ginger with the water.
In a separate bowl mix the sesame seed paste, soy sauce, tea, 3 T. sesame
oil, wine, vinegar, sugar, and chili oil. Add the garlic and ginger
mixture. Mix well. Toss with the cold noodles. Transfer to a serving
platter and garnish with scallions and cucumber.
Chicken Wings Andalouse
from the New York cookbook by Molly O'Neill
2 T. vegetable oil
2 lb. chicken wings - drumsticks only
1 red bell pepper
1/4 c. dry white wine
1 T. white wine vinegar
8 T. butter, cut into tablespoons
1 T. Tabasco sauce (personally, I prefer Durkee's), or more
salt to taste
Heat the oil in a large, heavy skillet over high heat. Add the chicken
wings and saute, turning frequently, until browned and cooked through, 15
to 20 minutes. Drain on paper towels.
Meanwhile, roast the pepper under the broiler, turning frequently until
the skin in blackened and blistered. Place pepper in a paper bag. Close
the bag and let the pepper steam for 15 to 20 minutes. Scrape off the
skin, split the pepper and remove the seeds. Puree the pepper.
Reduce the wine and vinegar by 1/2 over high heat. Reduce the heat to
medium-low and add teh butter, i T at a time, whisking to incorporate.
Whisk in the pepper puree and add the hot sauce. Add salt to taste.
Mound the wings on a platter and pour the sauce on top. Serve
immediately.
Chopped Liver
also from Molly O'Neill's cookbook
1 lb. chicken livers, cleaned and rinsed
1 white onion, minced
6 hard cooked eggs, peeled and minced
2 T. rendered chicken fat
dash of paprika
salt and pepper to taste
small, thin slices of rye bread
Immerse the livers in boiling water, cover, and boil 5 to 7 minutes,
until the livers are grey and firm. Drain well and chill in the
refrigerator for 40 minutes. Chop the livers to a smooth paste with a
sharp knife . Stir together half the liver, onion and eggs. add teh
remaining liver, onion, and eggs and stir to combine completely. Add
enough chicken fat to moisten and hold the liver together. Add the
paprika and salt and pepper to taste. Serve on rye bread.
Frrrozen Hot Chocolate a la Serendipity 3
8 oz. dark chocolate, chopped into small pieces
2 c. whole milk
4 c. crushed ice
Heat the milk until it's just about to boil. Pour over the chocolate.
Let sit 30 seconds then stir until smooth. Allow mixture to cool to room
temperature then place in fridge and chill for a couple hours. Put 2 c.
of the crushed ice in blender and add half the chocolate mixture. Blend
until slushy. If it's too liquid add more ice, too solid add more milk.
repeat with remaining ice and chocolate.
The Rainbow Room's Manhattan
1 1/2 oz. blended whiskey
1/2 oz. sweet vermouth
dash angostura bitters
1 maraschino cherry
Stir the whiskey, vermouth, and bitters with ice in a mixing glass.
Strain into a martini glass and garnish with a cherry.
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Try desperately to arise early Sunday morning, and continue your drive
through the back roads of Connecticut, RI and up through MA to the area
near Gloucester/Salem. Enjoy!
Rhode Island Steamer Clambake
from"New England Heritage Cookbook"
published by NY Times.
6 cups water
Seaweed or wet celery, lettuce and/or spinach
3 broiler-fryer chickens, split
6 unpeeled medium-size baking potatoes
6 unpeeled medium-size onions
6 ears corn in husks, soaked in salted water 1 hour
48 small clams
4 to 6 one-pound lobsters
melted butter
1. Place the water in the bottom of a twenty-quart steamer. Cover with
upper section and place a generous layer of wet, well-rinsed seaweed or
greens in the bottom.
2. Wrap the chicken pieces in cheesecloth, tie corners and place on top of
the seaweed or greens. Wrap five of the potatoes similarly and place on
chicken. Wrap onions and place on chocken.
3. Wrap ears of corn in cheesecloth and place on top of potatoes, and then
the clams wrapped in bundles of a dozen each, and last, the lobsters in
cheesecloth.
4. Top ingredients with more seaweed or wet greens. Place remaining
potato in middle and cover.
5. Steam until potato on top is cooked, about 1 1/2 hours; that means
the bake is ready to pull. Serve with melted butter.
Serves 6.
Cranberry Walnut Bars
Recipe By : Jim Dodge* from MasterCook II *
Serving Size : 36 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
Dough:
2 Cups All-Purpose Flour
1/2 Cup Sugar
12 Tablespoons Unsalted Butter
1 Large Egg -- beaten
2 Tablespoons Milk
Filling
3/4 Cup Walnuts
12 Ounces Fresh Cranberries
1 Cup Water
1 1/4 Cups Sugar, Plus More For Sprinkling
2 Tablespoons Unsalted Butter
1 Tablespoon Amaretto
DOUGH:
Combine the flour and sugar. Cut the butter into small pieces and blend
it
with flour until the mixture resembles coarse meal. Blend the egg and
milk;
pour them into the flour and mix until dough comes together. Halve the
dough, wrap in plastic and refrigerate.
FILLING:
Preheat the oven to 300x. Spread the walnuts on a cookie sheet and dry
them
in the oven for about 5 minutes. Bring cranberries, water, and sugar to a
boil in a medium saucepan. Reduce heat to maintain a simmer and cook
until
berries have broken down and thickened, about 15 minutes. Remove from
the
heat and stir in the remaining butter and the Amaretto. Cover the
saucepan
and set aside to allow the berries to cool and thicken.
Chop the walnuts into 1/4" chunks and stir into the cranberries. Raise the
oven temperature to 375x. Lightly butter a 9x13" cake pan.
Work dough with your hands until it is pliable. Roll one half into a
10x14" rectangle. Lift it by rolling it around the rolling pin and unroll it
over the prepared pan. Press dough into the bottom of the pan and a little
up the sides. Pour cranberry filling over it. Roll second half of the dough
into a 10x14" rectangle. Roll it up onto the rollong pin, then unroll it
over the filling. Press it down gently with your hands to fuse the layers.
Sprinkle the top lightly with sugar. Bake in the middle of the oven until
edges are golden brown and the center light brown, 25 to 30 minutes. Cut
immediately into 36 bars, each measuring about 1x3". Set aside to cool.
Store in a cool, dry place.
- - - - - - - - - - - - - - - - - -
Jordan Marsh Blueberry Muffins
1/2 cup butter, margarine or vegetable oil
1 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon vanila extract
1/2 cup milk
2 cups blueberries, fresh or frozen
2 teaspoons sugar
Cream shortening and sugar. Add eggs, one at a time and mix until
blended.
Fold in dry ingredients, vanilla, blueberries and milk. Grease 12 muffin
tins or use cupcake liners. Pile muffin batter high in tins. Sprinkle
sugar on tops. Bake in 375 F. oven for 25 to 30 minutes.
Two of our team s friends own a bed and breakfast, Cod Cove Farm, in
Edgecomb, Maine. That's just over the Wiscasset bridge (Wiscasset
being the prettiest village in Maine, or so the sign says) and on
the Boothbay Harbor road. If you are looking to include overnight
stops on a summer weekend the location is ideal, and the house is
beautiful. Don and Charley Schuman are the proprietors (207-882-4299)
and Charley is one of the best cooks I know.
A Maine Supper
Note: if you were expecting a discussion of Lobster preparation here,
a thorough discussion is posted in the archives, #21. Go there now and
return quickly
New England Oven Fish Chowder
4 large potatoes, peeled and diced
salt and pepper to taste
2 pounds haddock (or white fish like hake, cod, etc.)
1/3 cup chopped celery leaves
3 medium onions, thinly sliced
4 tablespoons butter or margarine
1 bay leaf
2 cups boiling water
1/2 cup light cream or half and half, heated
paprika, chopped fresh dill or parsley for garnish
Layer half the potatoes in large casserole. Lightly salt and pepper. Add
fish and season. Add celery and onions. Cover with remaining potatoes.
Dot with butter. Add bay leaf. Pour 2 cups boiling water over the top.
Add wine. Cover tightly. Bake in preheated 375 F. oven for 1 hour. Add
cream and stir to mix. Sprinkle with paprika, dill or parsley.
Serves 6 to 8
Baked North Atlantic Salmon fillet
2 pounds salmon fillet
mayonnaise or light mayonnaise
fresh dill
Wash and dry fresh salmon and place, skinside down, in shallow baking
dish which has been sprayed with cooking oil. Slather mayonnaise all
over fish, completely covering it. Liberally sprinkle chopped fresh dill on
top of this. It should look very green.
Bake uncovered in preheated 350 F. oven for half an hour.
Serve with fresh lemon wedges.
My favorite accompaniment to this salmon dish is boiled new potatoes and
steamed asparagus or broccoli.
Being new to Maine, I have not tried the following, but when blueberry
season comes next August.......
Blueberry "Slump" and "Grunt"
4 cups blueberries, fresh or frozen
1/2 cup water
3/4 cup sugar
2 tablespoons butter
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
For "slump", combine blueberries, water, 3/4 cup sugar and butter, in 2 to
3-quart covered sauce pan. Bring to a boil and simmer. Mix remaining
ingredients to make stiff batter. Spoon over hot mixture as for dumplings.
Cover tightly and simmer 12 minutes. Do not uncover during cooking.
Serve
hot with fresh cream or sour cream.
For "grunt", combine blueberries, water, 3/4 cup sugar and add to greased
2-quart casserole. Bake in preheated 400F oven until mixture simmers.
Make topping by blending dry ingredients, cutting in butter and adding
milk. Spoon over hot berries. Bake for 20 minutes. Serve hot with fresh
cream or ice cream. Sprinkle with cinnamon or nutmeg if desired.
We hope you've enjoyed your visit. Give the recipes a try and hopefully,
memories of quaint villages, waves crashing on rock-bound shores, lobster
boats coming in to dock, and other New England sights will come to mind.