An Ancient Drink, Yanked!

For many, many generations, our Yankee ancestors have enjoyed this beverage even before bringing it over when settling our shores. There have been references to it being prepared by taking a pail of apple cider(about half-full) and bringing this pail to the barnyard. Grabbing a stool, they would place this apple cider under the cows udder and squirt the warm milk directly from the cows udder into the cider. Many historians laugh at this preparation and say this wasn't done. That our ancestors made light of Syllabub by directing all future readers to their sense of humor. If you are a New England Historian to any degree, then you would understand that our ancestors had very little humor(if any) when it came to writing down how food was prepared. And this is reference was no exception. This is, indeed, how syllabub was made, for a time anyway.
More often though, our Puritan forebears made Wine Syllabub, which was not only sweet, but after every drink, of course you wanted more.
While we can use electric beaters, food processors or blenders today, thin twigs were used to do the whipping. Believe it or not, after about 15 minutes of continued eating with these bound twigs(as old recipes dictate) you will have a thick, frothy Syllabub.
Many chefs that try to replicate the ancient Syllabub will do so and make the 'frothy' part as thick as whipped cream, which is NOT how this should be made. All old recipes call for 'frothy' results. So when preparing Syllabub, just make sure it is very lightly whipped, but still pourable. This is so light and refreshing that I would never change that original aspect of the recipe.
I have, however, altered it to conform to today's taste, and I think you will thoroughly enjoy this summertime beverage.


Yanked Strawberry-Lemon Syllabub
As simple as this beverage is, I will say it far out-flavors today's smoothies. I adore the texture of the slightly thickened cream on top of the strawberry puree.

8 ounces heavy cream
Grated zest and juice of 1 lemon
4 tablespoons light corn syrup or honey

Strawberry Puree
1 quart fresh strawberries, hulled
2 tablespoons corn syrup or honey 2 t. lime juice

Beat heavy cream just until lightly thickened, on high, about 2 minutes. Add lemon zest, juice and corn syrup, beat 10 seconds longer. Cut strawberries in quarters and add to a food processor or blender with corn syrup, puree until smooth, about 20-30 seconds.
To prepare, spoon the strawberry puree into the bottom of 4 glasses and top with cream mixture. Decorate as preferred and serve immediately.

Peanut Butter and Fluff

HA! GOTCHA! Thought this was going to be our old childhood standby of a sandwich, didn't you? I am making some peanut butter and fluff desserts this week simply because those are the two items my kids will never say no to. By taking my favorite berry and combining it with my children's favorite items, we are all happy and I think you may even find this dessert quite pleasing. Using crunchy peanut butter works as another texture, which I found very satiating.

Peanut Butter Mousse with Blueberry-Fluff Topping
What a great dessert and not just for the kids. I devoured mine, while the kids hovered over theirs so I couldn't get within 3 feet of theirs. Can't blame them I must say.

1 cup powdered sugar
1 cup crunchy peanut butter
3 ounces cream cheese, softened
2 teaspoons vanilla
1 1/2 cups heavy cream
Blueberry-Fluff Topping, recipe below

In a bowl with a hand mixer or countertop mixer, beat sugar, peanut butter, cream cheese and vanilla until fluffy and creamy. Start on low speed the increase to high once sugar has been incorporated. In a separate mixer, again with a mixer, beat heavy cream, on high speed, until stiff peaks form. Fold a quarter of the whipped cream into the peanut better mixture until well blended. Fold in the remainder well. Cover and refrigerate until firm, about 2 hours. Scoop out into individual serving plates and top with Blueberry-Fluff Topping. Wait 5 minutes before eating. Why? You will have to find out for yourself.

Fluff Topping

10 regular-sized marshmallows(or about 100 mini)
2 tablespoons blueberry pie filling

In a large bowl, add the marshmallows and microwave for 45 seconds. Remove and stir down, the marshmallows will have not only melted but risen as well. Stir in the blueberry filling well and set aside 2 minutes before spooning over the Peanut Butter Mousse. Remember, wait 5 minutes before digging in!

Synonymously Delicious

I have been extremely busy as of late and I apologize for not getting back to many of you who have written to me. Between moving(and as you all know, that involves work on two homes, cleaning both, emptying and filling.....)my writing, signing engagements and on and on, I have precious little time not only to my family, but to my vocation. Hang in there, everything will fall into place.
In the meantime, I have neglected a beverage that is quickly gaining popularity around the world, Chai Tea. This is where the synonymously delicious phrase comes in. Chai(pronounced to rhyme with 'tie')literally means "tea" and it is centuries old. Originating in India, it is a smooth, yet strong, emulsion of milk and tea which is highly spiced. Not spicy hot, just deliciously fragrant, bold and "hit ya' side the head" spicy. Chai Tea usually has cardamom, cinnamon, ginger, cloves and a hint of pepper as spices, some type of sweetener, milk and black tea leaves such as Darjeeling.
AS The Yankee Chef, I have taken this flavor a step further and incorporated the flavor of Chai with a New England ingredient.



Blueberry-Chai Tea Pudding
Not only is the flavor absolutely delicious, but the aroma of the spices just drifts throughout. It almost makes me want to look out the window and see a foot of snow on the ground.........Nah!

4 tablespoons cornstarch
3 cups milk
2 black tea bags(Darjeeling preferred)
1 pint plus 1/2 cup fresh blueberries
3/4 cup sugar
1 teaspoon grated orange zest
1/4 teaspoon cinnamon
Pinch ground cloves
Pinch dried ginger

Add the tea bags to milk and let sit for 30 minutes. Squeeze tea bags into milk and discard bags. Put all ingredients, except 1/2 cup blueberries) in a blender or food processor and pulse until pureed but still slightly chunky, about 10 seconds on high. Pour into a medium saucepan, along with remainder of blueberries, and cook over medium-high heat until thickened. Stirring almost constantly, this step will only take about 4-5 minutes. Remove from heat, pour into individual bowls or one large bowl, cover with film wrap and cool until cold and thickened, at least 3 hours. Remove and serve with whipped topping if desired.
Makes enough for 4 (3/4 cup) servings

Not Yet Time

I do realize strawberry season here in Maine is a few months away, but have you seen the price of strawberries from abroad lately. At $1.98 a quart, you bet I am going to take advantage of them. Those of you in California that believe your strawberries are superior, who am I to argue? But I must say that when you taste a New England strawberry just picked, you will wonder "Where have you been all my life?"




Mini Strawberry Crunch Pies
Enjoy these sweet treats one or two at a time.....AS IF!! This tangerine-tinted mini 'snacks' are just right for the small hands to grab after school or just to pick at through the day instead of reaching for that bag of chips or chocolate bar.


2 cups strawberries, hulled and chopped roughly
1/2 teaspoon grated tangerine zest
Juice from one tangerine
1/4 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons melted butter or margarine
6 pastry circles*
1 heaping tablespoon cornstarch
6 or 12 cup mini muffin tin

Preheat oven to 350-degrees F. Toss strawberries in tangerine zest, tangerine juice and sugar, let sit on counter for 30 minutes. Meanwhile, prepare the crumble topping in a bowl by mixing together flour, brown sugar, cinnamon and 1/4 teaspoon nutmeg. Add melted butter and mix with a fork until the mixture is moistened throughout: set aside.
Unroll prepared pie crust pastry onto lightly floured work surface. Using a glass rim or cookie cutter that is about an inch larger than the circumference of the muffin tin you are using, cut out dough circles. Press them down into each muffin cups until 6 are filled. You may need to press the sides and bottom firmly into place.
Strain the juice from strawberries into a bowl and whisk the cornstarch into it until smooth. Add back to the strawberries and blend well. Evenly divide the strawberry mixture and accumulated juice into 6 dough-lined muffin cups. Evenly divide the topping among all six mini pies and bake for 35-40 minutes, or until the pies are bubbling and syrupy. Let cool completely.
Taking a teaspoon, loosen the edges around each pie, serve with whipped topping or ice cream.


*Buy the prepared single layer pie circles. Each 9-10-inch pastry circle will be enough to make about 6 mini pies.

The Last Hurrah!

I do realize that many of us are looking forward to the warmer months and baking apple pies are the last thing on our minds. BUT, I just have to add this one last apple pie recipe before beginning all over again this fall. Why? Because I never really thought about this before but Chinese 5-spice powder is the perfect accompaniment to Apple Pie. The fragrance of star anise and cinnamon(the dominant spices in 5-spice powder) blends incredibly with baked apples, And when you taste this dominant Asian spice with the soothing flavor of vanilla, it's almost as good as my favorite way of enjoying Apple Pie, with Cheddar cheese.



Sweet and Fragrant Apple Pie with Vanilla Cream


Pastry for double-crust pie
2 1/2-3 pounds apples, peeled and sliced thinly
1/4 cup sugar
1/4 cup brown sugar
1/4 cup apple juice
3 tablespoons tapioca pearls*
1 teaspoon Chinese five spice
1 teaspoon lemon juice
2 tablespoons butter or margarine

Preheat oven to 350-degrees F. Pulse tapioca pearls in a food processor or blender(or even a clean coffee grinder) until it has turned to powder. In a small bowl, combine the sugars, tapioca and Chinese five spice powder; set aside. In a large bowl, toss apples with lemon juice and apple juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. You can either cut this top crust into strips to layer over the pie or place it as is over the top. Trim, seal and flute edges. Cut slits in pastry.
Bake for 40-45 minutes or until the crust is nicely browned and the filling is bubbling and thick. Remove and cool. Make Vanilla Cream when ready to serve.

*Of course substitute the same amount in flour or cornstarch if preferred but I think you will be pleasantly surprised at how well tapioca thickens pie without any residue or after-taste.

Vanilla Cream

1 1/2 cups light cream or half and half
6 egg yolks
4 tablespoons sugar
2 teaspoons vanilla extract

Place cream in saucepan and bring to just below simmering point over medium heat. In a bowl, beat egg yolks and sugar with a whisk until combined and silky. Remove a half cup of the simmering cream and slowly pour into the beaten yolks. Add back into the hot cream and stir well. Reduce heat to low and continue cooking another 2 minutes. Remove from heat and whisk in the vanilla. Transfer to a bowl and cover to refrigerate until cool. When ready to serve, whisk to combine and lay a piece of pie over a ladle of Vanilla Cream.

Can't Get Enough

Seems every time I want to make some type of sweet treat, either apples or blueberries pop up at the head of the line. Maybe it is because I am a Yankee, maybe it the health benefits of blueberries or simply because I just can't get enough of these berries. I really don't care, as long as Maine never runs out, I am a happy chef.


Blueberry Pie Sticks
These little twisty sticks can be a little messy to work with but follow the directions carefully(especially the part where I tell you how much to slather on the dough)and you will be having these crisp, sweet sticks to enjoy with your coffee in the morning. After all, pie for breakfast was common throughout New England's tasty past, until the affluent society began copying the eating habits of the Europeans during the 18th and 19th centuries. We began to turn away from our hearty breakfasts in lieu of lighter and quicker ways to start our day. I could go on and on regarding the history of breakfast but lets make our own.


2 cups fresh or frozen blueberries
1/2 cup sugar
1 teaspoon lemon juice
Pie dough for 1 single layer pie
1 egg mixed with 2 tablespoons milk
Spicy White Dipping glaze, recipe below

Add the blueberries, sugar and lemon juice to a saucepan. Mash with a potato masher and cook over medium-low heat for 10 minutes. Break up the blueberries while stirring frequently until thickened and saucy. In the meantime, place a strainer over a bowl and pour the blueberry compote into strainer, pressing to remove all the liquid but leaving the skins behind. Place in the refrigerator 30 minutes, it will thicken upon cooling because of the natural pectin found in blueberries.
Roll out the pie dough about 10-inches in diameter.
Preheat oven to 425-degrees F. When cooled, spread blueberry mixture onto one half of the rolled out dough, spreading out thinly(you will thank me for telling you this in a second. Fold the unslathered half of the dough over the blueberry mixture, pressing around the edge to seal as well as gently flattening the top. With your fingers or a pastry brush, glaze the top of the dough with the egg wash. Refrigerate 5 minutes.
With either a pizza cutter or long, sharp(not serrated) knife, cut 3/4-inch wide strips from the creased side to the edge. On a parchment or waxed paper lined baking pan, remove each dough strip and lay it on the pan. Now twist each dough strand a couple of times. You will notice some leakage but that can't be avoided other than spreading out the blueberry mixture thinly.
When all the twists are done, bake for 10-12 minutes, or until the twists are lightly browned. Remove and cool 10 minutes before removing from paper. Serve with Spicy White Dipping Glaze if desired.

Spicy White Dipping Glaze
2 c. powdered sugar
5 T. milk
1 t. cinnamon extract

Mix all ingredients well.

Another Oriental Inspiration

David Leong, a Chinese chef in Springfield, Missouri, began making his deep-fried version of Cashew Chicken back in the 30s at his restaurant, the Grove Supper Club. It is a simple dish that is still being prepared the same way by his son at another family-owned restaurant. No frills, vegetables or condiments, just deep-fried chicken with a sauce (somewhat like mine below) covering every crispy morsel. Many Cashew Chicken recipes do have many vegetables and rightfully so, but making this dish simply and with fewer ingredients is just as tasty. So David’s recipe truly inspired my rendition of the Grove Supper Club’s famous dish.

Simple, Unadorned Cashew Chicken
Makes 4 servings



3 tablespoon vegetable oil, divided
1 pound chicken breasts, cut 1-inch cubes
1 cup water
1 tablespoon plus 2 teaspoons cornstarch
2 tablespoons soy sauce
2 tablespoons oyster or hoisin sauce
1/4 small onion, minced
1 cup unsalted cashews, divided
1 teaspoon minced garlic in oil
1/2 teaspoon dried ginger
4 cups cooked rice, kept warm

Heat 2 tablespoons oil in a large skillet over high heat. When hot and shimmering, stir-fry half the chicken cubes until done, 3-5 minutes. Remove and set aside to cook remaining chicken, also setting aside when done.
In a bowl, whisk together water, cornstarch, soy and oyster sauce until the cornstarch is mixed thoroughly. Heat remaining oil in same skillet over high heat and add onions, 3/4 cup of the cashews and garlic. Cook 1 minute. Add the chicken and cornstarch mixture along with the ginger and continue stir-frying until liquid boils and thickens, about another minute. Divide rice among four serving plates and evenly dish out the chicken, sauce and remainder of cashews over the rice.