NOW WHAT'S YOUR EXCUSE?

     There are few things in life that get me riled up than something negative about children! Sure, many years ago, I would have picked a fight, argued or simply demeaned anyone who disagreed with me or looked at me cross-eyed. But as I get older, I have learned to keep my anger in check, and this keeps my stress level(ultimately keeping my blood pressure on an even keel)down without fear of shortening my life.

     I have been blessed with an immune system that astonishes me every day.(For example, ALL cuts, bruises and even colds and the flue are gone in 1 or, at the most, 2 days). It is eerie actually.
I have never had any sustained medical issues, for my body truly has "healed thyself".

     I have also been able to dodge diabetes, which is frighteningly gathering steam in today's world and it isn't too difficult to figure out why.

For example, go to the pancake syrup of your grocery store and take a look at your choices.

     You have 1 choice of flavor.....MAPLE!!! Sticky maple. Don't get me wrong, I adore the taste of maple,  but we have more different kinds of salts on the shelves of our supermarkets!!!! Crazy? Of course!

     Now take a look at all the maple ingredients and nutritional boxes of each. If they are regular syrups, the very first two ingredients are sugar or corn syrup. I have also seen a couple with the first THREE ingredients being SUGAR, CORN SYRUP and HIGH FRUCTOSE CORN SYRUP!!!

REALLY!?!?!?!

     And if it is diet syrup, I don't even want to give the time of day to what the processed, GMO or "scientifically altered" ingredients are.

     THIS is the world we live in and there is enough blame to go around as to why our children are suffering from a host of man-made self-inflictions! It is either processed or loaded with sugar!(Even as I am typing this, I can feel my ire elevating because there are so many steps we can take to help curb life-long illnesses....IF WE WANTED TOO!)

    We have gotten away from food that is tasty. I blame the rise of this to a number of factors. From celebrity chefs, Robert Irvine to name one,(who actually PROMOTES the use of salt by using it before, during and after preparing a dish) to manufacturer's who use sugar and corn syrup as the primary ingredients in anything sweet simply because it is cheap! This too, is insane. But this insanity pales in comparison to what I see and now have experienced first hand.

     This monetary  "bottom  line" has such a strangle hold that it clouds judgment and health. I constantly read and hear that people and businesses are striving to feed our children a more balanced and healthy diet, be it in restaurants, fast food or schools. I see some attempts being made but these fruitless attempts have ceased because of the cost. I truly do understand this as a factor, don't get me wrong.  But there are 2 things that I don't understand.

The label from our apple cider syrup...compare to ANY other syrup!

1. Why can't someone use some intelligence in order to prepare meals that are healthy for our children, don't cost any more money and if needed, worked into recipes, meals and preparations so that students have no idea that they are eating healthy? 

   What am I talking about? Take gravy for example. See my recipe at the end of this post for a super simple gravy that is tremendously flavorful, costs the same as the fat-laden brands offered in our schools and is by far the healthiest gravy one can make. This is just one example! I could spend 1 week, yes ONE WEEK, sitting at a desk and completely transform a school breakfast or lunch menu into something that would be tremendously flavorful, nutritious, healthy and abide by ALL restrictions that are in place for school cafeterias.

2. "It costs too much money." It costs too much money! Let that sink in for a minute. While you are thinking about it, ask yourself another question. If you had a choice of spending $1-$2 dollars more per GALLON of pancake syrup that had NO SUGAR in it for school breakfasts, would you? I am not talking about adding boat loads of aspartame or other fake sugars, but just a pinch of natural stevia if needed, with most of the sweetness coming from the fruit and berry juices of the real fruit and berries in the syrup. That equals 3 cents more per 2-ounce pc of syrup per child...TOPS!

     On top of it all, I am constantly hearing the desire of most people in the industry that they want to do something about our children's health. But the slow-paced, often dismissive, nature of the feed-back I have encountered, along with the very first question "How much?" that precedes these apathetic, disinterested and rhetorical "airs" leads me to believe that these same people WANT others to think they are interested in our children's health for the praise they receive from their peers and media, but do not put their money where their mouths are. Which is a shame because it is the youngsters mouths that we should be paying attention to!

     I will not stop trying to convince school departments everywhere to, at the very least, try something new that is healthy! Give our children a taste of something that HAS taste, rather than sugar. Give my, for example, syrups a try. If the children don't like them, then at least they tried . I don't care one way or the other what the children decide. Offering them a choice is what matters to me!

     I even heard one school official tell me(along with a couple retail outlets) that they weren't interested because nobody has asked for flavored syrups before, therefore there is no interest.

THIS IS INSANE!!

     Nobody has asked for them because it isn't being offered. Looks as if the dumbing down can be rightfully attributed to some adults.

     Am I writing this simply to get people to buy my products and am I self-promoting? Of course not! Try other syrups and food items that are healthy. I just don't care one way or the other! I have products that are truly healthy and delicious and try to offer them at a price that EVERYONE can afford because I want as many children to taste them as possible. I tell this to ALL the stores that carry my products, along with the promise that they will NEVER be sold for more than $5 a jar. I will eat the profit myself if that is what it takes!!!!

     To wrap this up(yes, nothing gets me going more than a complete and utter lack of our children's health by those who make decisions that directly AFFECT our children's health)let me just say that those of you who are in charge of determining what is best for our children in the lunch room and are trying to think of any and all reasons NOT to help our children eat healthier, SHAME ON YOU!

     Those of you who are saying what you think others want to hear, but don't back it up with action...SHAME ON YOU!

     Those of you who determine what is best for our children but are unwilling to take a little time to offer healthy yet great tasting alternatives in schools simply because a minute increase in cost....SHAME ON YOU!

It's Just That Simple!™

Amazing Gravy  

1(15-ounce)can low sodium, fat free beef or chicken broth*
1 cup frozen mixed vegetables of your choice, thawed see NOTE
1 tablespoon cornstarch

Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.
You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.
Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.

* If you are using bouillon, use enough to flavor 2 cups water.

NOTE: Use 1 cup vegetable broth instead, but increase the cornstarch to 1 1/2 tablespoons.

A Taste of Timeless New England

 

 

Even more revered than molasses and corn, maple syrup was the most widely used of all foodstuffs in New England since its colonization, and even long before.

The production of food products from this deciduous tree is almost exclusively limited to North America.

Long before the arrival of colonists, the natives knew about the sap that ran from a hole in a maple tree. They boiled it down until most of the water evaporated and they, in turn, showed these white men how to do the same.

By the early 19th century, the yearly sugaring that began anywhere from January to March, became a reason to hold festivals throughout Yankee-land. Many authors, journalists, diarists, historians and poets have joyfully regaled of the original maple candy, when, in the old days, hot syrup was poured on the snow, left to harden for a minute then eaten with pickles(of which most sap-houses still do today. Or of the fun sport of sleighing during the end of winter to an event held in every New England town at someone's home or business to celebrate with friends and family the first trickle of sap.

Everyone went home with a jug or two of real maple syrup to enjoy in almost every dessert made by mother. Two of my favorites are the long forgotten Maple Skimmer and Crisp Maple Cookies.

　

Crisp Maple Cookies

 

Once of the most amazingly "homy" cookies you can make, winter or summer, and one of the easiest. This cookie ranks as high as gingerbread, apple pie and molasses cookies when it comes to New England comfort food.

Nonstick cooking spray
3 cups flour
1/3 cup granulated or brown sugar
1 teaspoon baking soda
1/4 teaspoon each cinnamon and nutmeg
1/2 cup(1/2-stick)butter or margarine
1 cup real maple syrup *
1/3 cup apple jelly, whisked smooth
1 tablespoon lemon juice

Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside. Blend the flour, sugar, baking soda, cinnamon and nutmeg in a large bowl.
Cut in butter with a pastry knife, two forks, or your finger tips until it resembles large crumbs. Combine maple syrup, apple jelly and lemon juice in a separate bowl. Add to flour mixture and stir it with a sturdy spoon, or a paddle attachment on a mixer, until to comes together in a cookie dough.
Dollop tablespoon measures of dough onto prepared cookie pan, leaving at least an inch in between cookie dough mounds. Bake 8-10 minutes, or until lightly browned and crisp around the edges. Remove from oven to cool slightly before transferring to a rack to cool completely.

NOTE: This cookie is great as a 'rolled' cookie as well. Simply roll a tablespoon measure of the dough between your palms. Place dough ball on prepared pan and flatten to 1/4-inch thickness with the bottom of a glass, dampened by water to prevent sticking. Continue as directed for baking.

* The darker and more intensely-flavored maple syrup, the better

Maple Skimmer

This beverage tops any flavored coffee I can find in any coffee house, and is also a welcome treat hot, during the colder months. Simply omit the ice cubes and plop a big fat marshmallow into each mug before serving. But try this during the hot months.

Coffee Ice Cubes
2 cups freshly brewed, strong coffee
1(15-ounce)can evaporated milk
1/2 cup real maple syrup *

To make Coffee Ice Cubes, do I really need to tell you to pour brewed coffee in an ice cube tray and freeze? Add remainder of ingredients in a pitcher, mix well and chill until completely cold. Pour over coffee ice cubes and serve.

　

I also like to heat maple syrup in a saucepan and any one of my favorite jellies, jams, preserves or all fruit. Whisk well, and let cook over medium heat until hot and the jelly has dissolved. Remove and serve over your pancakes, French toast or waffles. Or dip some homemade biscuits into it.


Here are some great links to further your interest in the making of maple syrup, the particular festivals held all around New England and to order pure maple products.

Bet you didn't know there was a museum dedicated to maple did you?

http://maplemuseum.com/

Here is a great link to show you what is involved in maple sugaring. My great friend, Kim Knox Beckius is a New England writer and a self-confessed Yankee who truly loves her profession.

http://gonewengland.about.com/od/maplesugaring/tp/New-England-Maple-Events.htm


How about keeping that "home and hearth" smell in your home year round? Yup, even Yankee Candle has the fragrance, although it is mingled with another great Yankee favorite, but delightful none-the-less.

http://www.yankeecandle.com/search?Ntt=maple&_requestid=18328

Mainah's.....here ya' go! Everything you could possibly want using maple as the key ingredient. Hey, Canada can't take all the glory!

https://mainemapleandhoney.com/shop/

https://www.mainemadeandmore.com/product-category/food/candy/

http://www.mapleconfections.com/index.html

The BEST pepper I have ever had, and one that you have never heard of. Take a peak inside.....

http://www.nervousnellies.com/maine-maple-candy/

A more in-depth look at all things Maine and Maple.

http://mainemapleproducers.com/maine-maple-sunday-map.html

For all my friends in Vermont, you truly are greatly, and widely, known for maple syrup and all its glory.

http://vermontmaple.org/

The Granite State is a top contender for maple products as well.

http://www.unionleader.com/apps/pbcs.dll/article?AID=/20160310/NEWHAMPSHIRE07/160319986/0/NEWHAMPSHIRE0708

Massachusetts.....here YOU go!

http://massmaple.org/

Looking for a festival near you? Visit this site not only for what's happening in the way of maple, but a great place to learn so much more about our New England heritage.

http://www.visitnewengland.com/all/fairs-and-festivals/

Wait For It...Wait For It...Wait For It!!!

Our friends at http://mainemapleproducers.com/index.asp

This anticipatory mantra can be heard, and verbalized, throughout Yankee-land only once a year, and that is during "sugarin' time".


With maple syrup making now in full swing here in New England, and the fact that I have never touched on this syrup making even though I am The Yankee Chef, I feel obliged to explain the history, process and the ultimate result in this long, drawn-out endeavor. I am sure many of you know why maple syrup is more expensive than the cheap, fake sugar-based liquid called maple syrup in supermarkets, but one taste and you will be a convert for life.

The sugar(aka rock) maple tree produces that slightly sweet sap that is pain-stakingly transformed into maple syrup for only about 5-6 weeks of the year. Usually by late February, early March, sugarmakers are out in the sugarbush(a group of sugar maples)setting up their buckets or tubing. How do sugarmakers know when the proper time is? This is a knack that us New Englander's have ingrained in our soul, believe it or not. Because there really is no set time, the sugarmaker needs to be rely on instinct, the ice flow in the rivers and streams, the cries of the crows and the time of year when the nights are still below freezing but the days are much warmer. When "sugar weather" is upon them, then they are upon the trees with their spiles.

Going from tree to tree, drilling holes in trees that are at least 40 years old and have a diameter of at least 10 inches and driving the metal spouts(spiles) into the trees if they are using buckets for gathering. These buckets that hang from the spiles slowly start filling up, and I mean slowly. If a sugarmaker is using tubing, hard plastic spouts are used that are all connected to the main hose for the sap to flow in one central location.

One good-sized, healthy tree can be tapped for over 100 years, but never in the same hole. They can even have 3 or 4 taps in the same tree, in the same year, in order to increase output. Unhealthy trees, or ones that have been plagued by insects are rarely, if ever, tapped. Why? Because of the honor and respect a New Englander has for these gorgeous trees that give so much to us Yankees.

Getting only about 10 gallons of sap per hole, the end result will only be about a quart, depending on the length of the season, weather conditions and overall tree health. And speaking of the length of the season, this too, is hard to explain. Many times, the weather thwarts any attempt of even workloads and constant boiling. One week, a sugarmaker may have sap running for 3 days straight and then all of the sudden 3 days of nothing. It is during this time of sap running that the sugarmaker is up almost nonstop boiling and bottling. When sap ceases its flow because of the uncontrollable weather conditions, this is the time when the sugarmaker will catch up on some sleep and clean his equipment for another run.

Much like the Southern moonshiner of old(and 'new' according to television shows now airing), the first run of this clear sap is ready for the "distilling".  The image to the right is from a 1623 maple harvest.

When the maple sap is initially obtained from the tree, the hydrometer gives the sugar content ranges as 1-4 percent, which is very low. The rest of the sap is simply water, which must be evaporated as soon as possible because, as in most fresh products, sap is also best when fresh.

Like in the olden days, many sugarmakers use the bucket method, going out from tree to tree, again, and emptying these sap buckets in one large gathering tank that is atop a sled or wagon of some type. Horses and oxen are still used widely to drag this sled, but tractors are used just as much now. When the tank if full or all the trees have been attended to, it is brought back to the sugarhouse and dumped into a storage tank before boiling down.

When using the tubing method, the sap runs directly into the mainline and into the storage tank.

Here in New England, you can still find the same sugarhouses that were used a century or more ago. Rustic in appearance and crude in amenities, it has been passed down from father to son for many generations. Still other sugarhouses are state of the art, with stainless steel equipment, tanks and bottling facilities. There is, however, one item of each sugarhouse that hasn't changed over the years, and that is the cupola. This is the vent at the peak of the ceiling, or roof, that allows the steam from boiling to escape. This author can truthfully, and with a sense of Yankee pride, say that there is no better picture in the landscape of our forested land than the sight of billowing plumes of steam rising from the sugarhouse. Much akin to the smoke rising from the Vatican, it signals a new beginning, if only for the year.

Directly under the cupola is the evaporator, which are flat pans that sit on a firebox. Whether it be wood, gas or oil fired, the flames dance all along the underside of pans. As with other uncertainties, it can take anywhere from 3 hours to a couple of days to boil 40 gallons down to 1 gallon.

The sugarmaker keeps a keen eye of the syrup as it closes in on the right consistency and color. When he sees it turning a golden color and the temperature is 219 1/2 degrees, it has reached optimum density. Some sugarmakers do as they did in the olden days, putting a scoop into this syrup. If the maple syrup holds together when lifting it out, he knows it is time and has attained 67 % sugar with only 33 % water.

It is then filtered, bottled and ready for sale. The end of the season is also determined by methods that are centuries old. Some sugarmakers will notice that the buds on the trees are getting larger and leaves begin to form. It is at this point that the sap is no longer worth boiling down and the sugarhouse is closed down and cleaned up.

As for the different grades and flavors of syrup,. one thing remains true, regardless of the grade. The sugar content is the same, while the maple flavor starts with mild and leads to super strong, which is the way this Yankee likes it.

This old sugarhouse is long gone, but not forgotten

As I mentioned earlier in this article, the fresh sap(or the very beginning of the sap run) results(when boiled down) is the 'sweetest' tasting and lightest in color. With a mild maple flavor, many sugarmakers confirm this light amber to be the most popular. As the season wears on, the more pronounced the flavor becomes and the darker the color gets. Medium amber is next, followed by dark amber. In years gone by, Grade B was after dark amber and was not popularly considered good tasting syrup. As the first Yankee Chef, the second Yankee Chef and me, the third Yankee Chef will unequivocally state, this is by far the best of the best. The darker the better. It is only recently that these snobbish "aficionados" have declared the darkest to be the best. Sorry guys, you are a century late.

Many of you may be asking by now "The darker the syrup, the less sweet it is?". You would be wrong. As mentioned, they all have the exact same sweetness. They only taste less sweet because they have more maple flavor.

 

According to my friends at the Maine Maple Producers Association, pure Maine maple syrup doesn't have, nor has it ever had, artificial....anything. The best way to keep real maple syrup is tightly resealing and placing it in the freezer because real maple syrup will not freeze. All the members of this association are top notch craftsman equal to no other. I cannot state enough, that if you have a chance to take your little ones to a sugaring house this year, or any year, please do so. This is one of the last remaining vestiges of the old way of life that still clings and will be around for some time yet. Once you taste real maple syrup, YOU will be the snob and turn your nose up at that sickening liquid sugar on the store shelves. Trust me on this folks. Here is some more info from my friends.

"Maple syrup also delivers more nutrition than all other common sweeteners and has one of the lowest calorie levels.

Pure Maine maple syrup is made by boiling the sap of hard rock maple trees. It provides three times the sweetening power of cane sugar, and contains only 40 calories per tablespoon! All Maine maple syrup commercially sold is U.S. Grade A quality, as defined by Maine law."

Thank you to Maine Maple Producers Association for the following, simple clarifications as well.

Grade A: Golden Color with Delicate Flavor
Grade A: Golden Color with Delicate Flavor Pure Maple Syrup is generally early season syrup. As tradition goes, this is the first few runs of syrup at the beginning of the season, however with modern technology, we can produce this grade of syrup throughout most of the season. It has a fine pronounced sweetness with a delicate maple flavor. This syrup is desirable for pancakes, waffles, French toast, and as an ice cream topping if a delicate maple flavor is desired.

Grade A: Amber Color with Rich Flavor
Grade A: Amber Color with Rich Flavor Pure Maple Syrup has a slightly stronger flavor with a noticeable darker color. This syrup is by far the most popular choice for all purpose syrup. This grade has a rich full bodied taste that makes it the perfect compliment to most foods. It is the gift of choice by many.

Grade A: Dark Color with Robust Flavor
Grade A: Dark Color with Robust Flavor Pure Maple Syrup is much darker in color and has a stronger more robust maple flavor. It is less desirable as a table syrup but often preferred in baking and cooking because of its strong flavor. This syrup is great to pour over baked apples or squash or use as a glaze on meats and vegetables.

Grade A: Very Dark Color with Strong Flavor
Grade A: Very Dark Color with Strong Flavor Pure Maple Syrup is generally very late season syrup. It is great is foods and recipes where a strong maple presence is desire. Wonderful in cookies, breads, and baked beans. Due to the nature of this syrup, it is often only packaged in larger plastic containers.

Grade Changes Adoption
The U.S. Department of Agriculture announced on January 28, 2015, that grading standards for maple syrup have been revised to match international standards giving consumers a better understanding of what they are buying. In 2010, the International Maple Syrup Institute, which represents maple producers in the U.S. and Canada, started the implementation procedures for these new grade standards in hopes of making it easier for consumers to understand what grade of syrup they are buying as grades used to vary amongst regions. The revisions completely do away with the Grade B syrup label as the USDA notes there is more demand for dark syrup for cooking and table use. All syrup producing regions will now follow the same grading standards with Grade A to include four color and flavor classes for maple syrup: golden color and delicate taste, amber color and rich taste, dark color and robust taste, and very dark and strong taste.

Now that we have learned just a little more about this purely natural sweetener that slaps that imitations stuff right "side the head", go out and enjoy some of New Englands finest sweetener and see what our forefathers and mothers served to your ancestors.

Here are two sweet treats that has been around longer than even your great great grandparents.

Maple Taffy is also called "Sugar on Snow", by which our ancestors referred to. You can taste this treat at any sugarhouse throughout New England when the sap is running. It is simply the sap that is boiled past the syrup stage and has long been a tradition to enjoy with donuts and pickles, believe it or not. We Yankees have been combining sugar and salt way before these celebrity chefs have been touting its culinary intrigue. When you roll it around a stick while it is still pliable, it will harden just like todays suckers. Also popular is the Maple Sundae. Which, in essence, is the same thing but drizzled over newly fallen snow and eaten the same way you would enjoy a sundae.

And there we have a quick(at least in Yankee terms)rundown of our maple syrup life here in New England.

Boston Brown Bread(or New England Brown Bread)

The story and beginnings of this deliciously sweet brown bread is simple and confusing at the same time. Many historians will have you believe that it evolved from the basic "Thirdings"(see below) while others will tell you it all started with "Rye and Injun".

There is also speculation as to why Brown Bread, which started out, they say, as a bland and unsweetened bread ended up being flavored with molasses and/or maple syrup as time progressed.

There is also confusion as to why this bread was initially made with wheat and later substituted with rye. Just to clear the air(and I realize this is kind of boring to most of you but being somewhat of a 'square' according to my kids)I love this type of thing. Besides, I wouldn't be much of a New England Food Historian if I didn't have the answer now would I? Besides, I am going to give you the best Boston Brown Bread recipe you will ever taste, if you don't mind sitting through some of the red tape first.

　

                                                         Courtesy of rioldhouse.net
 
As everyone knows, steamed puddings and breads have been around many centuries before our forefathers landed on New England soil. Although many early Puritan fireplaces had some type of oven built into the back or side walls, baked goods were generally cooked in or around the fire, either the dough laying directly on the stone floor in front of the fire or on top of discarded leaves of cabbage or large tree leaves. It wasn't until a generation or two after the first immigrants arrived that separate ovens were built inside these huge fireplaces. These were simply a dome shaped "hole" that a separate fire was built. Once the 'oven' became hot enough, the ashes and embers were swept out with some turkey feathers and baked goods were placed inside to bake.

In the meantime, reflector ovens, spiders and Dutch ovens were the necessary vogue for preparing anything you didn't want stewed. As for steaming bread, well this wasn't common for quite some time after colonization. Brown bread was always baked during the early years. Rye and Injun being the precursor of our Boston Brown Bread. Containing wheat or rye flour, a pinch from the previous unbaked loaf of bread, "injun" or Indian meal(cornmeal) and some hot water, this bland bread was then cooked near the fire until done. As time eased on, a sweetener was added, most always molasses because of its' necessity in any Puritan and colonial kitchen, especially if your lived near Boston. Some households used just rye flour, others stuck with wheat while many families used a combination of both.

In the early cookbooks and references, this recipe was referred to as Thirdings" because it used a third amount of cornmeal, a third rye flour and a third wheat flour. White flour as we know today simply was not used during this period in New England. Many food historians will also tell you that because of the outbreak of stem(or wheat) rust during the last years of the 1660s, wheat was replaced by rye in Boston Brown Bread. While we did have an issue with this rust, it was contained for the most part along the coastal areas of Connecticut. While it is also true that many farmers gave up on growing wheat because of this rust, it was not wide spread enough to effect bread recipes in the rest of New England. While wheat was a significant harvest during the very early years o9f colonization, its use became more and more less demanding, rye becoming the staple.

Now back to our bread. John Winthrop, Jr., writing in 1662, just a few years before wheat's declination:

"There is...very good Bread made of [Indian corn], by mixing half, or a third parte, more or less of Ry, or Wheate-Meale, or Flower amongst it, and then they make it up into Loaves, adding Leaven or yeast to it to make it Rise."...


Over time, soured milk was added to the recipe, along with maple syrup or molasses, depending on your location. Boston, being the hub of international shipments, was the birthplace of adding molasses, reaching out to the hinterlands from there. As with baked beans, which is the classic accompaniment of brown bread, New Hampshire and Vermont chose to use maple syrup in both recipes more often than not.

The earliest recipe I find for Brown Bread is in Lydia Child's cookbook, American Frugal Housewife, 1830. I love it with butter slathered on both sides and grilled. Eat as is or as many historians will have you begging to do, enjoy it with homemade baked beans. And yes, I have a great recipe for authentic New England Baked Beans on my site, theyankeechef.com.

Raisins were not added for many, many generations after and this author finds them to be the perfect addition, but not necessary for those of you who wish to exclude them. Boston, or as some refer New England, Brown Bread is great cold, slathered

FYI: My ancestor, Deacon James Bayley of Salem, Mass., tells of a drink that was widely popular during the late 17th and early 18th century in his hometown. It was called "Whistle Belly Vengeance". Made with soured beer that was boiling, he added molasses and a handful of brown bread crumbs. Served up nice and hot, it was(apparently) good for what ailed ya' in the cold, winter New England months.

There are several ways of easily steaming Boston Brown Bread. In the oven, stove top or using a crockpot. Although I enjoy the stovetop method, I don't use it often because of minor children running around the house during the cooking time, which is anywhere from one hour to two. I much prefer the oven method or even better, the crockpot. many recipe will have you using an empty coffee can as well. Although some coffee cans will not have that ridge on each end of the can, I find that many do, and it is expressly difficult to unmold your brown bread when that is present. I prefer a 26-30-ounce large soup can. Although they have ridges, they are much MUCH smaller and don't interfere in the least bit with unmolding. As long as the can holds about 3 cups, you are good to go. Always remember to remove any label first before cooking.

The Yankee Chef's Boston Brown Bread

There are variations to Brown Bread including using 1/2 cup molasses and 1/2 cup of maple syrup. Beware that the dough will not be as dark though. You can also use white flour in place of wheat if desired, but again, it won't be as dark. If you don't want to purchase more rye and wheat flour than you will use, simply buy what you need at a health food store.

1/2 cup raisins

1 cup boiling water or apple juice

1 cup whole wheat flour

1 cup rye flour

1 cup yellow cornmeal

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon allspice, optional

2 teaspoons baking soda

1/2 cup molasses, warmed

2 cups buttermilk or soured milk *

2(26-28-ounce) empty cans with top and bottom removed

Tin foil

String

　

In a small bowl, combine boiling water and raisins and let sit for at least a half hour while preparing recipe.

Preheat oven to 350-degrees F. Spray the inside of both cans with nonstick cooking spray liberally. Set aside.

In a large bowl, combine flours, cornmeal, brown sugar, salt, allspice and baking soda. In another add the molasses and cover. Microwave on high for 10-15 seconds or until warmed through. Remove from microwave and add to a bowl containing buttermilk, stirring well. Drain raisins and stir into molasses mixture. Add molasses mixture into flour mixture and combine until well incorporated. This doesn't have to be smooth but it does need to be well mixed.

Cover one end of each coffee can with tin foil and tightly tie with string. Place each can(tin foil side down) into a large pot that is oven proof and sides that are at least as high as the cans. Equally divide brown bread batter into each can, no more than 2/3-full. Fill pot with boiling water, enough to come up at least one third of the way up.

Place in oven and steam in oven for 1 hour and 15 minutes to one hour and 30 minutes or until toothpick inserted in the middle comes out fairly clean. It won't come out perfectly clean because this is a steamed bread. Remove from oven carefully and remove from water bath. Cool at least 30 minutes before removing foil and pushing bread out from can to cool completely.

For the crockpot, make sure the water comes up the same amount and the lid fits snugly. On low, simmer the bread anywhere from 2-3 hours, testing as directed above.

　

　
　

* Stir in 2 teaspoons lemon juice or cider vinegar to 2 cups whole milk. Let stand for at least one hour in a warm kitchen or in oven that is not heated. Let milk curdle and sour before adding.

New England Baked Beans-Better Late Than Never

I realize winter is about over and autumn is a stretch away, but beans beans, that magical fruit has been on my mind all winter and I have yet to make them until now.



From the lumber camps of old to the family breakfast of the affluent, baked beans have graced our homes for centuries. It is quite simply one of the most perfect meals, from an economic standpoint to the "filling" aspect. The earliest mention of baked beans in my family was in the fall of 1786, when a certain Patrick Campbell canoed up the St. Croix River in Maine with an "Indian escort". It began to rain while on their trip, so the two of them, along with Patrick's pet dog, "beached" their canoe under a "sprawling birch tree" and sheltered themselves for a spell. Looking around when the rain let up somewhat, Patrick spotted a foot path. He inquired of his guide where it led, and his Native American friend mentioned that it led to the only settler in District 7(later Baileyville, Maine) by the name of Baillie. This was the phonetic spelling of Bailey used by the Scotsman Campbell.
To make a long story short, Patrick wrote in his diary that this Baillie was a man "of industry with a garden of great magnitude. We dined on baked beans and a small parcel of pork which was not enough to feed his family and myself".

There are many different favorite recipes for Baked Beans that have been handed down from one generation to the other but believe it or not, I would say over half of today's population of the younger crowd have no idea how to bake beans, let alone what seasonings and ingredients go in it or even what type of bean to use. Allow me to give just a quick lesson in New England Baked Beans and offer a few different recipes for you to choose.

Let's start with the dried beans. Firstly, let me tell you emphatically that you should never, NEVER boil beans, either to parboil or while cooking! You will always end up with mush and that is just plain uninviting.
Now the preparation of soaking. What does soaking beans overnight do? Simply put, it shortens the cooking time as well as helps to retain the nutrients and proteins so that the food value of the beans are maximized. Soaking beans, simply put, does NOT reduce these nutrients within the bean.
An old wives tale stating that soaking helps or eliminates the gas so often associated with baked beans is technically untrue. Certainly soaking does help to remove the oligosaccharides(indigestible complex sugars) but the association of these sugars and flatulence is a very thin veil indeed.
And one more substantial benefit of soaking beans would be to remove any dirt particles. Beans are a dirty lot and although machinery of today threshes and sifts the beans, they are not washed at the factory because moisture promotes mold, which in turn causes sprouting. Not to sound nasty but soaking also removes insect larva, rodent contamination, fertilizer or pesticide residues as well.

Types of beans one uses in New England Baked Beans vary as do the preparation methods. In order to truly stay authentically Yankee, yellow-eyes are the way to go. Now although I do love the meaty yellow-eyes, I have a favorite.

Yellow Eye Beans


Navy(Pea) Beans

That would be either the Navy bean or the Great Northern. Unlike the "brown eye" found in yellow eyes, these two beans are minus the discoloration, being pure white. Navy(Pea)beans are slightly smaller and more oval shaped than the Great Northern and are generally associated with Boston Baked Beans. Other than those two differences, the choice is yours. Jacob's Cattle has been a favorite among many Downeast families as well but good luck finding these dried beans.



Regionally, Baked Beans have their own distinctive flavorings as well. In New Hampshire and Vermont, maple syrup is the choice for sweetening your crock, as opposed to molasses in other regions of New England. Brown sugar, onion and dry mustard is universal when it comes to adding even more flavor but the choice between protein differs. Some families prefer bacon over salt pork while others are more contemporary, using flavored sausages, ham and other meats to "bulk" the old Saturday night supper. Find below the traditional Baked Bean supp-er as well as a Yanked version that I absolutely love, sorry Dad!

What to serve with Baked Beans? Brown bread of course. But if you find this New England sweet bread hard to find, just grab yourself a loaf of your favorite bread(even store bought sliced) and start dipping! A great slab of grilled ham is always welcome, kept warm by the brown succulent liquid floating around you plate.

Classic New England Baked Beans
This recipe has not changed in over 80 years, being first served at the Bangor House(in Bangor, Maine) since the early 30s. My grandfather and father, the first and second Yankee Chefs, never deviated from this recipe. Why not? Because why fix something that isn't broken?



1 pound yellow eye beans
1/4 pound salt pork
1/3 cup molasses
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dry mustard
1 whole onion, peeled
3/4 cup brown sugar

Put beans in a large pot and cover with at least 3 inches of cold water. Let soak 12 hours or overnight. When ready to cook, preheat oven to 250-degrees F. Place the beans in a 4 quart Dutch oven or large pot with tight fitting lid. Fill with enough water to cover beans by 3 inches. With a sharp knife, score the fat portion of the salt pork and add the remainder of ingredients, stir well and cover. Place in oven and simply let cook for at least4 hours. Check every hour and stir to make sure the beans haven't dried out.If you find the beans to be getting hard and the liquid has evaporated, add enough water until just level with the beans.
After the allotted time, remove from oven and test to make sure the beans are tender and the liquid has turned into a thick, aromatic broth. Enjoy!




My YANKED New England Baked Beans
About Ten 1-cup servings

1 pound Navy(Pea) beans
1/3 cup molasses
2 onions, peeled and halved
1/2 pound hot Italian sausage, casing removed
1/2 teaspoon black pepper
1/2 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon celery seed
1 ounce dark rum, optional


Put beans in a large pot and cover with at least 3 inches of cold water. Let soak 12 hours or overnight. When ready to cook, preheat oven to 250-degrees F. Place the beans in a 4 quart Dutch oven or large pot with tight fitting lid. Fill with enough water to cover beans by 3 inches. Crush the sausage and add with the remainder of ingredients(leaving a half onion out), except rum, stir well and cover. Place in oven and simply let cook for at least 4 hours. Check every hour and stir to make sure the beans haven't dried out.If you find the beans to be getting hard and the liquid has evaporated, add enough water until just level with the beans. when there is one hour left, add the rum, stirring well.
After the allotted time, remove from oven and test to make sure the beans are tender and the liquid has turned into a thick, aromatic broth. top with the other half of the onion that has been minced before serving. Enjoy!

Many of you reading this post will remember that age old recipe using maple syrup in Baked Beans. The substitution of maple syrup in lieu of molasses in still truly authentic New England cuisine, and may be exchanged with the same measurements.
And as you are comparing my recipe with those on line, you will often see many baked bean recipes using pork belly instead of salt pork. Want to know the major difference between the two? NOTHING!


Can anyone tell me if this is bacon, salt pork or pork belly?
Answer?! All of the above, It's Just That Simple!

If you would rather cook your beans in a crock pot instead of running your oven for such a length of time, by all means do so. Simply cover and cook on a low setting for about 6 hours, or until tender.





Bean-hole Beans
This has been a New England staple since records were kept, and definitely much longer. In wood camps of old, bean-hole beans were served at least once a day and were cooked in the ground. When an appropriate hole was dug, wood was burned until only the embers were left. The pot of beans, lid tightly closed, were set atop of these embers and the dirt was shoveled back on top. It was left to cook from morning till suppertime, when a long pole was "sewn" into the handle of the pot once dug out, and lifted out. There plainly is no substitute for bean hole beans, according to all three Yankee Chefs.