Recipes From Our Past

   I am not only a purist in the kitchen, but a softy when it comes to recipes our ancestors made. I don't think there is a day that goes by that I don't think about what kitchens smelled like in the era of no electricity yet food was cooked all day lone to feed the large, sprouting families of our "fore-families". So here are some of my favorite recipes that I have prepared that stick to the past as close as I can. 

Christmas Orange Cake

     This recipe really isn't one from the past, but the taste of it reminds me of that special orange I found in my 
Christmas stocking every year. A delicious blend of tart and sweet with the flavors of Christmas, this super moist cake is easy to make and bake and the topping is as simple as it gets. 

Nonstick cooking spray

1(18-ounce)jar orange marmalade(about 26 T.), divided

1 cup cranberry juice concentrate, thawed and divided

1/3 cup milk

4 tablespoons butter or margarine, melted

2 cups flour

1 teaspoon baking powder

1 teaspoon each cinnamon and dried ginger

1 cup brown sugar

2 eggs, beaten well

Liberally grease a 9-inch square pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F. In a small saucepan, add half the jar of marmalade, 1/2 cup cranberry juice concentrate, milk and butter and bring to scalding over medium heat, stirring often. Once butter is melted, set aside.

In a large bowl, blend the flour, baking powder and spices. Add the marmalade mixture, brown sugar and eggs. Beat until as smooth as possible. Pour into prepared pan and bake 35 minutes, or until it bounces back in the middle when pressed. 

Make Orange Sauce by heating remainder of marmalade and remainder cranberry juice concentrate, whisk well and heat until warmed throughout. Pour over warm or cold cake.

Sweet Molasses Cake

    Molasses cake was a staple at lumber camps many generations ago and sadly it is very seldom made now. But I will guarantee you one thing. If you switch your gingerbread with this recipe for the Holidays, you will be thrilled at the comments from everyone, especially if you top it with vanilla ice cream while warm. I can honestly say that this is the perfect cold weather cake and my all time favorite.

1/2 cup raisins
1/2 cup milk
1 tablespoon lemon juice or vinegar
1/2 cup molasses
1 stick(1/2 cup) melted butter or margarine
2/3 cup sugar
1 egg
1 cup flour
2 t. cinnamon
1 t. baking soda
1/2 teaspoon each nutmeg and ground cloves*

An hour before making cake, cover raisins with boiling water, cover and set aside. Line an 9-inch square pan with parchment paper; set aside. Preheat oven to 350-degrees F.
When ready, drain and set aside.(See NOTE)
In a bowl, with a hand held whisk, NOT an electric mixer because you don't want every single lump to disappear, add milk,lemon juice or vinegar, molasses,melted butter or margarine,sugar and egg. Whisk well. In a separate bowl, thoroughly blend flour, baking soda, cinnamon, nutmeg and ground cloves and add this mixture to molasses mixture. Whisk until just incorporated and then fold in raisins. Pour into prepared pan and bake 38-40 minutes, or until it springs back when touched in the center. Remove cool slightly cut and eat it NOW

* Use allspice if you like that netter, but you really should use cloves

NOTE: The reason we treat the raisins this way is because if you don't, they will sink to the bottom of the batter and burn while cooking. The batter is not thick enough to suspend them and don't listen to other chefs or articles that tell you to coat them in flour to prevent this from happening. It simply does not work in thin batter.

Maine Chocolate Potato Donuts

     I found this recipe in one of my grandfathers music books from his days at the Boston Conservatory from 1918-1920. He was cooking at that time in Boston and am sure he slipped in this while there. I just made them for my family during Thanksgiving and want a fantastic donut to make throughout the winter? This is it folks!

1 1/2 quarts frying oil

Spiced Sugar Coating, recipe below

2 1/2 cups flour

1/2 cups cocoa

1 1/3 cups sugar

2 teaspoons baking powder

1/2 cup milk

1 cup cold mashed potatoes*

2 eggs, beaten

1/4 cup butter or oleo, melted

Heat oil in deep fat fryer until 350-degrees F. You can also heat oil in a sturdy pot over medium heat, using a clip-on thermometer.

 For the Spiced Sugar Coating, mix together 1 1/2 cups sugar and 1 teaspoon nutmeg in a shallow bowl; set aside. In a large bowl, combine flour, cocoa, sugar and baking powder, blending well. Add milk, mashed potatoes, eggs and butter. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well

 Empty out onto a well-floured work surface. Knead only for a minute, until smooth. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter or glass. If using a glass, find the top of a screw on lid of a soda bottle and press in the center of each dough disc to remove donut hole.

Cooking 2-3 donuts at a time, fry them for 3 minutes per side.

 Remove each donut onto a rack or paper towel-lined plate,

allowing grease to come back to temperature before continuing to cook the remainder of donuts. When cooking the donut holes, you will need to gently swirl them as they are cooking because once the bottom side is cooked and you flip them over, they will NOT, repeat will NOT stay that way!

 While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides or dip in Maple Glaze on both sides, drain excess glaze and transfer to rack for the glaze to harden.

* After you boil, mash and chill potatoes in refrigerator, remove from container and place on double folded paper towels. Place paper towels on top as well and push down to remove any excess water. Put into recipe.

True New England Stuffed Squash

For those of you who enjoy polenta and think only high end, expensive polenta is the best...think again! We New Englanders were the first to make corn meal mush back in the 17th century and this delicious side dish is so cheap to make, I hope you rethink spending so much in an upscale restaurant for something you can make at home for pennies a serving. When combined with other Yankee ingredients, you end up with a Holiday feast accompaniment that is killer.

Polenta:

3/4 cup milk

1/4 cup chicken broth

1/4 cup cornmeal

1/2 cup shredded Cheddar cheese

Salt and cracked, black pepper to taste

1 large(3 pound)butternut squash *

Twine or butchers string

Prepare polenta by bringing milk and chicken broth to a boil over medium heat in a medium saucepan. Slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps. Remove from heat and stir in cheese, salt and cracked pepper. Transfer to a bowl and refrigerate at least 2 hours, or until cooled and firm. When ready, prepare squash.

Cut an inch off of both the stem and bulb ends of squash. Cut in half lengthwise. 

Pare just enough skin and flesh from 2 halves to stand up level on a sheet pan(which you should have lined with foil).

With a sturdy spoon or melon baller, scoop seeds and membrane from each squash half. Continue making this 'well' down the skinnier portion of the squash. This may prove difficult with these utensils so use a sharp knife to begin with by cutting into the flesh at angles if needed. Do not allow this 'well' to go through the outside surface or you will have a mess in your pan while roasting.

Remove polenta from refrigerator and mound it equally among 2 halves of prepared squash. Cover with unfilled squash half, pressing down lightly just to make sure upper half is filled with polenta. Tie firmly but not too aggressive and place on prepared pan.

Bake 50-60 minutes, or until the flesh of squash is soft when pricked with a fork. Remove from oven to cool slightly before carving and serving in 1-inch slices.

Super Easy(and Original) Sugar Plums

     True Sugar Plums were so-named because, although not actually 'sugared plums', the original recipes used raisins or dried plums, otherwise known as prunes. Raisins were held together with nuts of various types and other dried fruits and rolled into small truffle-like balls They were a hit with youngsters and oldsters alike many generations ago. Without altering the original too much, try The Yankee Chef's version of this Christmas sweet the way your forebears tasted them, with only a couple of extra touches to round off the textural experience.

     Today's recipes use the food processor or blender to finely mince all the ingredients, but I think that method muddles the flavor too much and gives it a monotone texture.......Blah! By simply chopping the ingredients by hand, the taste is fantastic and you can actually distinguish the different flavors all "rolled up into one". Adding granola is a great touch as well, but if you happen to have some granola-type cereal on hand, even the nut-laden variety, by all means this is a nice alternative too. Refer to NOTE for extended list of various alternatives to use.

1/2 cup raisins, left whole or chopped

1/2 cup granola

1/2 cup dried banana chips, crushed

1/2 cup candied green cherries, chopped

1/2 cup dried plums(prunes), orange-scented, chopped

1/2 cup candied red cherries, chopped

1/2 cup orange marmalade

1/2 cup honey

In a large bowl, combine all ingredients well with damp hands or use gloves(latex that is.....work gloves won't work so well here, sad Yankee humor). This may be best accomplished if you have a standing mixer with a paddle attachment. With your hands still slightly wet from water, mold into small balls, pressing tightly to mold. Place on a large platter and let air dry for an hour to dry the outside and make less sticky. Cover and keep until needed at room temperature. For a 'sweet and salty' flavor, sprinkle some kosher or other large-grained salt on top of each Sugar Plum.

NOTE: You may also substitute the following or use some imagination to form that perfect Sugar Plum, I promise Santa will love it just the same. I use candied fruits here because it adds that special flavor and extra holding power. Use all dried ingredients if desired. Try dried apple slices, candied pineapple(both yellow and green), crushed walnut, pecans or slivered almonds, golden raisins, dried apricots, candied or grated lemon or lime peel, candied citron or shredded coconut.

Easy and Delicious Gingerbread Men

     What joy it is when you can gather the children around the table to help cut out gingerbread men. Not only do you have the scent of ginger and molasses wafting through the air, but the joy that is Christmas truly shines through. So what if the shapes or icing is haphazard and not perfect. It is the time spent and the joy created that is important.....don't you think?

• 1/2 cup(1 stick)butter or margarine
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1/4 cup milk
• 2 teaspoons vanilla
• 1 teaspoon lemon juice, optional
• 2 cups flour
• 1 teaspoon ginger
• 3/4 teaspoon baking soda
• 1/2 teaspoon each nutmeg and cinnamon
• Decorating Icing:
• 1 1/2 cups powdered sugar, divided
• Red, green, blue or other colored food coloring

Preheat oven to 375-degrees F. Line two cookie pans with parchment paper or grease with nonstick cooking spray*; set aside.
In a large bowl, beat butter with brown sugar using an electric mixer until as smooth as possible. Add molasses, milk, vanilla and lemon juice, if using. Continue to beat until everything is well incorporated.
In a separate bowl, blend all dry ingredients. Add dry to wet and beat an additional minute or two until cookie dough is stiff and well mixed.
On a floured work surface, transfer dough and roll out to about 1/4-inch thick, adding more flour to prevent sticking. Cut out gingerbread men, or desired shapes. Lift shapes off counter onto prepared pans with a spatula, leaving an inch between cookies. Reknead dough, cutting out more shapes. Continue until all dough is used. Brush off excess flour with pastry brush, cloth or paper towel. Bake 10-12 minutes, or until evenly puffed and they bounce back in the middle of each cookie when touched.
Remove from oven to cool completely on pans with paper. Peel cookies off parchment and set aside to decorate.
To decorate, simply mix 1/2 cup powdered sugar with 5 drops desired food coloring and 2 teaspoons water. Repeat with remaining powdered sugar in separate bowls.
Transfer icing to piping bag with round tip or into a very sturdy plastic baggie with a very small corner snipped off.

* Let cool for a couple minutes if using nonstick cooking spray before lifting off onto a rack to cool completely.

NOTE: Want Peanut Butter Gingerbread Men for a change? Simpl omit the molasses and place 1/2 cup peanut butter into a saucepan with milk listed. Over medium heat, stir and heat until smooth and melted. Remove from heat to cool for a few minutes. Beat in butter mixture before adding dry ingredients. The dough will be much softer when done, so you will have to cover and refrigerate until it has stiffened back up, about 30-45 minutes. Continue as directed.Makes about 30(3 1/2-inch) Gingerbread Men

3 Fools

Dessert Fools have been around so long that it is difficult to pin down the origin date. Here is a recipe from 1658, straight from The Compleat Cook. 

"Take your Gooseberries, and put them in a Silver or Earthen Pot, and set it in a Skillet of boyling Water, and when they are coddled enough strain them, then make them hot again, when they are scalding hot, beat them very well with a good piece of fresh butter, Rose-water and Sugar, and put in the yolke of two or three Eggs; you may put Rose-water into them, and so stir it altogether, and serve it to the Table when it is cold."

Over time, using any sweetened custard for this superb "pudding" has been omitted for the simpler whipped cream. In fact, most of today's Fool recipes are simply mashed berries that have been mixed with whipped cream. To me, that may make for a quick fix in the summer, but to truly enjoy this classic takes just a tad extra effort, especially during the Holidays when people put their best, and most creative, foot forward to please themselves and others around them.
I am giving you 3 distinctly different Fool recipes. Notice I refrain from using entirely whipped cream in these recipes. I opt, instead, to give it a little "kick in the pants". If desired, substitute more whipped cream to any of these recipes. 

Tart Raspberry Fool

You are going to be very pleasantly surprised at the sweet tartness this Holiday dessert provides. All the flavors balance out perfectly and I have a funny feeling you will be doubling, tripling or even quadrupling this recipe to feed the masses this year as they gather around your table.


1(12-ounce)bag frozen raspberries(2 1/2 cups)
1 cup frozen, white grapefruit juice concentrate, thawed
1/2 cup sugar
1(1-ounce)envelope unflavored gelatin
1(8-ounce)container plain yogurt, whisked and divided
3 cups whipped topping, divided


Combine raspberries, grapefruit juice concentrate and sugar in a medium saucepan over medium heat, bringing to a boil. Once boiling, and with a potato masher or sturdy fork, mash raspberries just a couple times, leaving them chunky. Sprinkle gelatin over the top and continue cooking without stirring for 1 minute.

Remove from heat and transfer to bowl to chill in refrigerator, uncovered, for 30 minutes.
When ready, whisk half the yogurt with half the whipped topping until well combined in a large bowl. Fold in cooled(it will still be warm)raspberry mixture, folding until desired streaks are visible or fold in entirely.

Divide among 4 serving dishes, loosely cover with film wrap and chill at least 3 hours. When ready to serve, blend the remainder of yogurt with remainder of whipped topping and ladle over individual servings of Fool.

Sweet and Tangy Blueberry Fool

Mousse-like but much softer. An original recipe for this New England dessert goes all the way back to 15th century England, when it was made with crushed berries mixed with eggs and a sweetener, creating a berry-laden custard. It was made in this way even well into 19th century New England before being altered using whipped cream instead of custard. I think you will find this version less sweet and eggy, but "super delicious" as my kids say! Refer to note at the end for 2 other Fool recipes, one of which is the classic preparation.



1(12-ounce)bag frozen blueberries(2 1/2 cups)
1/4 cup corn syrup
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Pinch dried ginger or allspice
1(1-ounce)envelope unflavored gelatin
1/2(8-ounce)container creme fraiche
1 1/2 cups whipped topping
Crushed gingersnaps or your favorite crisp Holiday cookies


Make blueberry filling by combining frozen blueberries, corn syrup, lemon juice and spices in a medium saucepan over medium heat. Bring to boil until blueberries are thawed. Once boiling, and with a potato masher or sturdy fork, mash the blueberries just a couple times, leaving them very chunky. Sprinkle gelatin over the top and continue cooking without stirring for 1 minute.

Remove from heat and transfer to bowl to chill in refrigerator, uncovered, for 30 minutes.

When ready, whisk creme fraiche and whipped topping until well combined in a large bowl. Fold in cooled(it will still be warm)blueberry mixture, folding until desired streaks are visible or fold in entirely.

Divide among 4 serving dishes, loosely cover with film wrap and chill at least 3 hours before serving with crushed cookies over the top.

NOTE: Follow this link for a great Raspberry Fool and to prepare this old time dessert the way it was intended, follow this link, English Cranberry Fool with Baked Meringue.

Ye Olde Cranberry Fool

Here is a Fool recipe that is truly classic....well, for the most part. I use the classic preparation for the overall texture, but Yanked it using canned cranberry sauce. For those of you who wish to prepare it using fresh cranberries, simply see asterisk. Regardless of how you make it, it is delightfully different and perfect for your table this season.

1(14-ounce)can whole-berry cranberry sauce *
2 cups milk
1/2 teaspoon allspice or cinnamon
1 cup sugar, divided
2 tablespoons cornstarch
4 eggs, separated
1 teaspoon vanilla
Nonstick cooking spray

Empty cranberry sauce into a bowl and stir until it is well broken up. Strain any liquid from it and discard, set aside cranberry sauce. Place milk, egg yolks, 1/2 cup sugar, cornstarch and allspice in a medium saucepan over medium heat. Bring to scalding while almost continuously stirring with a rubber spatula to prevent scorching. Continue cooking for 5 minutes, or until it has thickened to the consistency of thin gravy.

Remove from heat and stir in bowl of cranberry sauce and vanilla until well incorporated. Evenly divide among 3-4 serving dishes, loosely cover with film wrap and refrigerate until completely chilled and set, about 3 hours. You can also simply pour into a large bowl to cool, scooping out portions when ready to serve.

Meanwhile, make meringue toppings. Beat egg whites using an electric mixer until soft peaks form. Slowly add remaining sugar while beating to stiff peaks.

Preheat oven to 350-degrees F. Line a baking sheet with parchment paper and lightly grease with nonstick cooking spray. Pipe chocolate kiss-like mounds(or rosettes) to desired sizes onto parchment paper, leaving an inch between mounds. (This amount of meringue will make about 14-15 good-sized meringues, so use only half the whites if desired.

Place in oven for 5 minutes, then turn off the heat, leaving the meringues in oven for at least one hour to dry out.

When ready to serve, add as many meringues on top of each serving as desired.

* Want to make your own chunky cranberry sauce? You will need to give yourself some time. Simply place 1(12-ounce)bag fresh cranberries in a medium saucepan with 1 cup frozen orange juice concentrate(thawed)and 1/3 cup water. Bring to a boil over medium heat. Continue boiling for about 8 minutes, or until most, if not all, the cranberries have popped open. Remove from heat, transfer to a large bowl, cool to room temperature and cover with film wrap. Refrigerate until completely chilled. It will thicken substantially when cooling. Use in place of the canned cranberry sauce above. 

A Gentle Giant

I am obliged to Christine Gilbert for these photos

There were few men in fact and fiction that could quite hold a stick to Maine's own Barnabus Coffin Beal. The only difference is that he was truly a living man, with the strength and only legends allude to.

A fisherman, lobsterman and a man who scooped up clams and oysters in order to sell and provide for his huge family. Born in 1836, he grew to become known as Tall Barney, with the strenght of an bear with the gentleness of a cub. One exploit set his name in the annals of history when he stopped in Rockland while out fishing one day. While on land, he was involved in an agument wheter any man present could lift a 1200-ound anchor laying on the dock. The men standing there tried but miserbaley failed. Someone asked Tall Barney to give it a try. Because he was never one to boast, he politely declined. Until, that is, someone bet him five dollars. It didn't take Barney long to realize that five dollars would go along way to feeding his brood back home in Jonesport, Maine.

The behemoth of a man walked over, bent over and lifted this anchor clean off the dock. Turing to his bettor, he was slightly taken aback when hewasn't paid. Never being a man with anger in his body, Barney bent back over again, raised that same anchor, walked to the edge of the wharf adn dropped it right through the bottom of the boat belonging to the man who had refused to pay.


'Tall Barney's' wife, Phoebe

His feats of strength were legendary in life, and the cause of his death. When out fishing , he would often haul his large dory up on the beach when through for the day, draggin it by the tow rope(or painter) all the way out of the water. One day in 1899, at the age of 63 years, he was dragging his boat out of the water at Pond island, Maine after a day of fishing. As he was almost clear of the water, and still a number of feet to go, he broke a blood vessel in his heart and died instantly.

You can read bout him in a poem by Alice Frost Lord, entitled "The Ballad of Tall Barney", publised in 1938 in the Lewiston, Maine Journal. I have only touched upon what is written about this gently giant and I urge you to read more of him.

　

Italian-Yankee Corn Cake

This perfectly sweetened cake creates its own type of crust around the edges that crisp up as it cools, transforming it into a toss between a cake and a pie actually. It is recommended to slice it into segments before refrigerating, otherwise the caramelized crust will be next to impossible to cut. Classical Italian Corn Cake uses almond extract, but vanilla works equally as well if desired.

　

 

Nonstick cooking spray
1/4 cup brown sugar
1 tablespoon butter or margarine, melted
2 tablespoons flour
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
2 cups small dice apple
2 tablespoons orange juice
1/2 teaspoon cinnamon
3/4 cup cornmeal
3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 cup milk
1 egg, beaten
Juice from 1 lemon
3 tablespoons butter or margarine, melted
1/2 cup raisins or dried cranberries

　

Grease a 9-inch cake pan with nonstick cooking spray; set aside. Mix next 4 ingredients together until thoroughly combined; set aside. In a bowl, combine diced apple, orange juice and cinnamon; set aside. Preheat oven to 350-degrees F. In a medium-sized bowl, blend cornmeal, coconut flour, sugar and baking powder until well blended. Stir in the milk, egg, lemon juice and melted butter. It should be mixed just enough to wet all ingredients, leaving it somewhat lumpy. Fold in the raisins and transfer to prepared pan, leveling out the top. Evenly divide apple mixture, juice and all, on top of batter. Sprinkle topping mixture evenly over the apples and bake 36-38 minutes, or until the center of the cake is firm. Immediately remove from oven to cool slightly before serving hot, or cover and refrigerate to serve cold.

Chokecherries and Crabapples.....Remember?

I remember as a child here in Maine that two of my favorite wild foods to eat were those little garnet-colored chokecherries and crabapples.

It seems as though they grew everywhere and whenever we were outdoors playing, no matter where we were, we didn't have to look far to eat either of them. Heck, the natives as well as our forefathers and mothers used chokecherries from everything from pemmican(a dried concoction often eaten on long trips) to stews. Tea was even made from the bark and leaves of chokecherries, even though modern historians and scientists have proclaimed the leaves to be toxic.

Chokecherries are said to be inedible by many people who write recipes or "informative" stories about them, so it is obvious they have never TRIED them before writing their words of wisdom. Certainly they are quite tart, sour, astringent and mouth-puckering, but wasn't that the whole fun of eating them as a child?  I never know of any friend of mine growing up that ever got sick from them.

Crabapples are another one of those childhood favorites, much like the man-made Sour Patch gummy candies or the sour tasting Warheads of todays generation.

The genesis of our cultivated apple, the flower of crabapple trees are an everlasting tribute to my childhood memories and a graceful addition to many landscapes, both in the wild and at home with their twisted branches and wild look, along with their tolerance to severe New England conditions.

 

You will find many recipes using both chokecherries and crabapples but one thing to bear in mind. When using either, especially crabapples, always make sure you use apple cider or juice with them, or you will have one dish that will dry your mouth out worse than alum. And make sure you peel and cut the apples directly into the recipe. Crabapples oxidize(brown) faster than........(you fell in the rest).

　
　

Crabapple Barbecued Pulled Pork

I know. I know, crabapples are hard to find now-a-days, but I urge those of you who are able to find them, to use them here. They add a special touch that no other apple can employ. But if all else fails, find the tartest apples you can find, such as Granny Smiths, Suncrisps, Staymans, Gravensteins and Winesaps.

　

1 quart hard or regular apple cider or apple juice
1 cup ketchup
1/2 cup brown sugar
3 tablespoons molasses
1 teaspoon each onion and garlic powder
1/2 teaspoon each salt, black pepper and cinnamon
1 (2-pound) pork tenderloin
1 large onion, thinly sliced
1 1/2 cups diced crabapples *
1(6-ounce)can tomato paste
6 rolls or your choice, toasted

Whisk together first 6 ingredients and add to a crockpot along with the pork and onion. Cover and let simmer on low for 4-6 hours, or until falling apart tender. When there is an hour left, add apples. Remove pork and onions with a slotted spoon into a large bowl and shred with a fork. The apples will have reduced to little bits so leave them in liquid. Transfer this liquid from crockpot to a saucepan and bring to a boil over medium-high heat. Stir in tomato paste and continue boiling for a minute or two, or until everything is well combined and sauce has thickened slightly. Add shredded pork and onions back into sauce, mix thoroughly and scoop out to mound on prepared rolls. Serve with additional sauce if there is any.

* Or use 2 large, tart apples that have been peeled, cored, and diced.

Note: Make this recipe by braising as well, which lends a crispier texture. Simply whisk the first 6 ingredients together and pour over the pork that has been set in a high-sided pan, with a rack underneath to prevent scorching on bottom. Spread the apples and onions over the pork, cover with foil and braise 2 1/2 to 3 hours, or until very tender. Remove pork and onions, shredding pork as directed and mixing them with the pan juices. Omit the tomato paste or transfer pan juices to saucepan, whisk in the paste and bring to a boil before mixing with pork and onions.

A Cake with a Crust

Lets talk coconut flour for a moment. Many people opt for coconut flour because they are on a certain restrictive diet that prevents them from ingesting gluten. Fortunately, there is such a wide range of substitutions available, and easily attainable, it is getting easier and much more enjoyable for those of you seeking just such a change. But there is a downside of using any wheat substitution in desserts, and baking in particular. Dryness, reduced structural integrity and other substantive faults. That is why when using any gluten-free flours, you shouldn't use a complete replacement in many recipes, especially baked goods......until now!

I wanted to create a recipe, again, that used gluten-free flour in a cake but not diminish any negative aspects of a complete substitution, yet added SOMETHING to the overall taste. And I succeeded. Not only succeeded, but excelled. This cake would not be the same if I had used any other type of gluten-free flour because you can actually taste the coconut flavor in this flour. What is coconut flour?

nuts.com

Simply put, it is the last remnants of the coconut meat after the milk has been extracted from it. This is dried and ground to a fine powder that has almost supernatural absorption powers. Honestly, this stuff will soak in almost twice the amount of liquid than any other flour. There are pros and cons to this. The pro portion is that coconut flour makes a superb coating for fish or chicken when grilled or fried. The downside of using this flour is that many professional chefs and bakers double the amount of liquid in any given recipe it is used in, especially eggs. And the addition of extra eggs doesn't sit very well with many people, including yours truly.

I have found although, for example, if a cake recipe uses 2 eggs and any wheat flour, by substituting a 1/2-cup coconut flour, you don't need to add that extra egg. Use 1/4 cup buttermilk instead. This works out perfectly without adding even more cholesterol to your diet.

I have only given you the tip of the iceberg with regards to coconut flour. I highly suggest you take a peak here and find out more about this super versatile and ultra tasty flour. By the way, while you are there, take a looksy at their dried fruits and nuts. I placed my order this morning for some candied and dried goodies and I think once you spy the chocolate, you will be ordering to from nuts.com, New England's best and most informative website that indulges, yet cares. A perfect combination that defines us Yankees. Am I being compensated for this post? No! Am I touting yet another great New England company? Oh yeah! And by the way, all the links I have added are completely safe. Just a great way to say hi to a neighbor.

It's Just That Simple!™

　

　

Italian-Yankee Corn Cake

(And it's gluten-free!*)

This perfectly sweetened cake creates its own type of crust around the edges that crisp up as it cools, transforming it into a toss between a cake and a pie actually. It is recommended to slice it into segments before refrigerating, otherwise the caramelized crust will be next to impossible to cut. Classical Italian Corn Cake uses almond extract, but vanilla works equally as well if desired.

　
Nonstick cooking spray
Crisp Topping:
1/4 cup brown sugar
1 tablespoon butter or margarine, melted
2 tablespoons coconut flour 1 teaspoon almond extract
2 cups small dice apple
2 tablespoons orange juice
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon zest
3/4 cup cornmeal
3/4 cup coconut flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
Juice from 1 lemon
3 tablespoons butter or margarine, melted
1/2 cup raisins or dried cranberries

　

Grease a 9-inch cake pan with nonstick cooking spray; set aside. Mix topping ingredients together until thoroughly combined; set aside. In a bowl, combine diced apple, orange juice and cinnamon; set aside. Preheat oven to 350-degrees F. In a medium-sized bowl, blend cornmeal, coconut flour, sugar and baking powder until well blended. Stir in the milk, eggs, lemon juice and melted butter. It should be mixed just enough to wet all ingredients, leaving it somewhat lumpy. Fold in the raisins and transfer to prepared pan, leveling out the top. Evenly divide apple mixture, juice and all, on top of batter. Sprinkle topping mixture evenly over the apples and bake 36-38 minutes, or until the center of the cake is firm. Immediately remove from oven to cool slightly before serving hot, or cover and refrigerate to serve cold.

* But as I say with all gluten-free recipes and products, always ALAYS check the label.

 

Summer Sprouts

Yup. It's that time of year where we start thinking that we really shouldn't have had that extra slice of cake, that additional helping of lasagna or stuffed ourselves during the Holidays. But then again, it may have well been worth it. But for those of you who DO have that guilty conscience, this post is right up your alley.
For those of you who are lucky enough to have a high metabolism, try these recipes just because they are delicious, great for you and simply a great side to anything you have grilling this summer.

Summer Picnic 'Salad' 

A light meal that fits that "feel-good" category of recipes. And as for the Apple Vinaigrette? Let's just say this will be the last vinaigrette recipe you will make. Beautifully tart and reminiscent of that ol' Yankee charm, it is a keeper.

Apple Vinaigrette Dressing:

1/2 cup frozen apple juice concentrate, thawed
1/3 cup water
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
Salt and black pepper to taste
"Salad":
1(7-ounce)bag bean sprouts(4 cups)
1 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1 cup whole kernel corn
1 apple, peeled, cored and diced
1/4 cup diced water chestnuts

Begin by adding apple juice, water, vinegar, honey and lemon juice to the bowl of a food processor or blender. Pulse on high for 10 seconds and keep it running. Slowly add the olive oil to the dressing until all ingredients are emulsified well; set aside.
Get 1 quart of water boiling over high heat. Gently add the bean sprouts and boil, stirring once, for 2 minutes. Strain well and transfer to a bowl; let cool to room temperature. When ready to serve, toss with garlic, chili powder, corn, apple, water chestnuts and Apple Vinaigrette Dressing.

Enough for 4 servings

Sautéed, Saucy Sprouts

 

This is one recipe you will eat all by itself. Loaded with protein, without added fat, it is one of those feel good meals. For an even higher boost of protein, without fat, add some cubed tofu. For those of you who want a little "meat with your potatoes", so to speak. add some chicken or beef cut up small while sautéing onions and garlic.

3/4 cup vegetable broth
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons canola or peanut oil
1/4 cup minced onion
1 teaspoon minced garlic in oil
2 cups(8-ounces) sliced mushrooms
1 cup frozen lima beans, thawed
1(7-ounce)bag bean sprouts(about 4 cups)

　

Whisk together vegetable broth, soy sauce, vinegar, brown sugar and sesame oil in a bowl; set aside. In a large skillet, over medium-high heat, add canola oil until it is shimmering hot. Add the onions and garlic and stir-fry for 1-2 minutes, or just until the garlic is becoming fragrant. Add mushrooms and lima beans. Stir fry for 4-5 minutes, or until the mushrooms are tender. Add broth mixture and bring to a boil. Stir in the bean sprouts and continue cooking and stirring for 2 additional minutes. Remove from heat to serve immediately.

Asian Shrimp Omelets

 

Every once in a while, I make breakfast for lunch or supper, never giving any thought to an alternative that is considered both in the 'other East'. Asian-style omelets are eaten throughout the day and after a few bites, you will see why.


　
3-5 tablespoons oil, divided
3 green onions, sliced thin
1 rib celery, minced
2 ounces(about a cup) mushrooms, minced
1 cup vegetable or chicken broth
1 tablespoon cornstarch
1 teaspoon brown sugar
2 tablespoons soy sauce
8 eggs, beaten well
1/2 teaspoon each salt, black pepper and chili powder
8 ounces beans sprouts, chopped
8 ounces Maine or salad shrimp, chopped

Heat 1 tablespoon oil in a small skillet. Add celery and onions, cooking until the celery is softened, about 3 minutes, stirring occasionally. Add the mushrooms and cook until soft, about another minute. Remove from heat, drain and set aside.

In a small saucepan, whisk together broth, cornstarch, sugar and soy sauce and cook over medium heat until it boils and thickens, about 4-6 minutes. Set aside, covered, to keep warm.

In a large bowl, stir together eggs, spices, bean sprouts, shrimp, celery and mushrooms. Add a half tablespoon oil to a skillet over medium heat until hot. Pour in 1/4-1/2-cup measures of omelet batter to skillet and cook until browned on both sides, about 2-3 minutes per side. Transfer to plate and continue until all omelets have been made. Pour soy mixture over the top and serve immediately.

Enough for 4 people

 

"I am a drinker, with a writing problem."

That was a quote attributed to Brendan Behan, a well-"versed' Irish poet, novelist and playwright, which plays right into this post.

Ireland......The very first thought that comes to mind is green pastures, rolling hills and, of course, a tip of the glass. It wasn't that long ago that the Irish that immigrated to America were "cartooned" as brawling drunkards whose last dime went into the bottle

Now that times have changed, St. Patrick's Day has many declaring their ancestry as Irish, regardless if their name is Baryshnikov, St. Pierre or Polanski. In fact, more than 30 % declare themselves of Irish ancestry in the days leading up to St. Patrick's Day and when the same poll is taken 30 days afterward, only 16 % say they are of Irish stock.

Many seek any reason, really, to indulge in original Irish liquor on just one day of the year. And Ireland is known for the superior spirits that are enjoyable straight from the bottle or mingling with other ingredients to result in a tasty treat, even if you aren't a drinker.

Ireland is much like New England. Not only does liquor bring the worst out in people, but to most of the Irish, it enhances togetherness and warmth, much like rum's effect on our fore-families. Their meals are simple and inexpensive yet provide the comfort feeling we Yankees are known for.

Let me give you just a few examples of this simplicity, but with a New England influence.

　





　

Crispy Irish Maslin Bread

Maslin literally means brass, but it also refers to a variety of grains used in the baking of bread. So keeping with tradition, in a way, I am including different grains as well as a surprise ingredient that I think you will find a perfect fit.

If you don't have buttermilk on hand or just don't want to purchase it, the perfect substitute is mixing 1 tablespoon vinegar or lemon juice in the same amount of whole milk and let it sit for 30 minutes, or even longer. It will curdle, which is exactly what you want. The interaction of this with baking soda gives this perfectly salty/sweet bread that distinctive hollow sound and the flavor is will remind you of an old world bake shop, in Ireland of course.

Nonstick cooking spray
2 1/2 cups whole wheat flour, plus extra for kneading
1 cup oat flour*
1/2 cup finely crushed graham crackers
1 tablespoon baking soda
1 1/2 teaspoons salt
3 tablespoons cold butter or margarine
1 1/4 cups buttermilk
1/4 cup honey or maple syrup
1 egg, lightly beaten
Extra honey or maple syrup for brushing the top

Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven Grease a baking pan with nonstick cooking spray. In a large bowl, combine both flours, graham crackers, baking soda and salt. Add butter and cut in using either 2 knives, scissor fashion or a fork. Stir in buttermilk, honey and egg, mixing well. Turn out onto well floured work surface and knead for a minute, or until smooth and elastic. Brush off excess flour and place in the middle of the prepared pan. Brush the top with honey and sprinkle extra rolled oats over the top, slightly pressing into the dough. Mark the top with a serrated knife with two 1-inch deep gashes. Bake 40-45 minutes, or until very well browned all over. Remove to cool slightly before serving.

　

* Simply place the oats in a blender or food processor and have at it. In a few seconds on high and you will have powdered rolled oats, or oat flour.

　

Perfect Irish Yankee Soda Bread(Spotted Dog)

Yankee because of the sweet/tangy addition of dried cranberries and Soda because of the soda used........just kidding. This is called soda bread because of the chemical reaction of baking soda with buttermilk. It gives you the perfect rise and density found in old world-style breads while the crispy browned exterior is ideal for breaking open to enjoy.

Nonstick cooking spray
4 cups flour, plus extra for kneading
2 tablespoons sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1 1/2 cups buttermilk
1 egg, beaten well
3/4 cup dried cranberries
2 teaspoons caraway seeds, optional

　

　

Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven. Grease a baking pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda and salt. Cut in butter with two knives, scissor fashion or use a fork. Add the buttermilk, egg, cranberries and caraway seeds, mixing well to form a dough. Turn out onto well floured work surface and knead for a minute or so, until smooth and elastic. Form into a round loaf, brush off excess flour. Place in middle of prepared pan and spray the top with nonstick cooking spray. Bake for 40-45 minutes, or until well browned all around. Remove from oven to cool slightly before tearing into.

Bailey's Irish Whiskey Cake

Yes, I already know. There is no such thing as Bailey's Irish Whiskey. This beautifully scented, Irish cake is, however, brought to you by a Bailey and has a hint of Irish Whiskey both in the cake and on 'top'. You can, however, substitute a few drops of rum extract in the milk below or just leave out any hint of alcohol, and its' taste, altogether. The curdled milk is a great way of adding buttermilk flavor without the added expense while giving this upside down cake perfect flavor and moistness.

1/4 cup whole milk, half-and-half or light cream
1/2 cup Irish Apple Whiskey or Irish Apple Liqueur, divided
1 teaspoon lemon juice
3/4 cup(1 1/2 sticks) butter or margarine, divided
1/4 cup brown sugar
1 large, firm apple. peeled, cored and wedged 1/2-inch thick
1/2 cup dried cranberries
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 cup brown sugar
2 eggs

　

　

In a small bowl, whisk together milk, 1/4 cup whiskey and lemon juice and let sit 30 minutes to curdle while preparing rest of recipe. Melt 4 tablespoons butter in a 9-inch round cake pan over low heat. Using a wooden spoon, stir in the brown sugar and cook, stirring for about 3 minutes until smooth and bubbling. Remove pan from heat.

Lay the apple slices on top of melted butter/brown sugar mixture decoratively. Sprinkle the dried cranberries over the top and evenly drizzle remainder of whiskey; set aside. In a bowl, whisk together flour, baking powder and ground ginger. In another bowl, beat remainder of butter and sugar on high until light and fluffy. Scrape down sides and add eggs; beating very well. Reduce speed to low and beat in the flour, a little at a time. Beat in the milk mixture just until moistened. Spoon batter over apples and even out top without disturbing the apple arrangement. Bake 35-40 minutes, or until toothpick inserted in middle come out clean. Cool cake in the pan for a couple of minutes and then run a knife around the edge of the pan to help release. Invert onto a serving platter or plate quickly and carefully. Serve warm or at room temperature.

Irish Apple Bread Pudding 'Pie'

This bread pudding is anything but typical. It is beautifully sweetened, less dense and 'gummy' than many other equivalent puddings and the sweet, caramelized crust that forms makes you want to just pick it off first then eat the rest later. Use whatever muffin you desire, I just happened to adore cinnamon but regardless of what you choose, make sure you have 5 cups total after cutting. Taitneamh a bhaint as!

　

4 large plain or cinnamon muffins
4 teaspoons butter or margarine
3 large apples, peeled, cored and diced, divided
1 cup apple juice or water
1/4 cup maple syrup
Nonstick cooking spray
3/4 cup milk
3 eggs, beaten
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla or almond extract
Juice and grated rind of 1 lemon
1/2 teaspoon dried ginger
Irish Butterscotch Cream, recipe below

Slice muffins horizontally about 1-inch thick. Butter all cut sides and grill over medium heat until well browned, about 2 minutes per side. Place on a plate and let cool in refrigerator for an hour, preferably overnight. Meanwhile, add 2/3 of the diced apple to a saucepan along with apple juice or water and maple syrup. Bring to a boil over medium heat, stir, reduce to low and simmer 6-8 minutes, or until it has thickened and apples are done, but still firm. Remove from heat and set aside. Spray a 9-10-inch cake pan with nonstick cooking spray liberally; set aside. Preheat oven to 350-degrees F.

Cut grilled muffins into cubes and add to a bowl along with remainder of diced apple. In another bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla, juice and grated rind and ginger. Pour over muffin cubes and gently toss to evenly coat. Transfer to prepared cake pan, evening out the top. Spoon cooked apple mixture over the top evenly and bake 40-45 minutes, or until it is firm when touched in the center with a spoon or fork. Make Irish Butterscotch Cream while pudding is baking. Remove pudding to cool slightly before running a dull knife around the edge to loosen. Cut into wedges and serve drizzled with Irish Butterscotch Cream.

Irish Butterscotch Cream

Put 1 cup whole milk, light or half-and-half cream in a saucepan with 2 tablespoons butter or margarine, 2 tablespoons each of brown sugar and Bailey's Irish Cream and 2 teaspoons honey or corn syrup. Over low heat, bring to a simmer while stirring frequently to prevent scorching. After 2-3 minutes, it will be thicker and creamier, stir in 1 teaspoon vanilla and remove from heat.


　



                                       Traditional Pan Haggerty

Simple? Yes! Traditional? Yes! But don't let this seemingly mundane dish prevent you from make it. There are so many things I could do to this dish to keep those "food snobs" at bay, but why play with a recipe that has been enjoyed for so long in Ireland? Us Yankees have been enjoying this dish for just as long, but called Scootin' 'Long the Shore. And as much as I would like to add this and that to our version, I decided to take the critics blows for offering a "dull and idiot simple" New England classic. My response to them? You really don't want to know!

3 slices bacon, diced
1 small onion, peeled and diced
3 large potatoes, about a pound, diced
2 cups chicken or vegetable broth
1 cup shredded Cheddar cheese
Salt and black pepper to taste
Sour cream, if desired

　

Heat a large oven-safe skillet over medium heat. Add and cook bacon until crisp or to your liking. Remove bacon to crumble and add back into the skillet with onion and cook an additional 5-6 minutes, or until onion is soft but not browned. Drain fat and add potatoes and broth. Stir to combine, bring to a boil and cover. Reduce heat to low and simmer 8-10 minutes(according to the size of your potato cubes), or until the potatoes are firm, but tender and the liquid has absorbed. If you still have liquid after potatoes are done, simple increase heat to medium and continue cooking, uncovered, for a few more minutes until it has evaporated and/or absorbed. Preheat broiler and place oven rack at least 3-inches from heat source. Remove skillet from burner, evenly sprinkle cheese over the top and broil until as crisp as you like. Remove to serve immediately. Top with sour cream if desired.




　

Tipperary Apple Pudding

I remember once, many years ago, trying a Tipperary Pippin Apple and was blown away at the perfect cooking nature of it. Of course, now there are so many more to choose from but that one taste has stayed with me all these years. So in honor of my first bite of a true Irish apple, enjoy this Yankee take on the Apple Barley Pudding that is so dear to Irish hearts, and palates. I gave this a little zing that I think is spot on. For an even warmer feel, try substituting allspice for the nutmeg.

Now many of you will be asking by now, why barley in a dessert? Many centuries ago, in Ireland, barley was a cereal grain that was widely used in kitchens during St. Patrick's time, which is only summized as being in the 5th century. So barley was used as a thickener, porridge, breads, pastries and, of course through natural progression, desserts of all kinds.

5 large apples of your choice, peeled, cored and roughly chopped
5 tablespoons pearl barley
2 cups water
2 cups apple juice
3 tablespoons lemon juice
1/3 cup sugar
1/2 teaspoon each of cinnamon and nutmeg
1 cup whipped cream or topping
1/4 cup dried cranberries
3/4 cup cranberry juice or orange juice

　

In a large saucepan, bring the apples, barley, water and apple juice to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 20-25 minutes, or until barley is soft. Remove from heat and strain, reserving any liquid. Add to a food processor bowl, or in batches using a blender and puree until it resembles chunky applesauce.  Add liquid if needed to puree or more apple juice if the liquid has been fully absorbed. Transfer mixture to a large bowl and add sugar and spices, mixing well. Cover and refrigerate until cooled or serve warm.

Meanwhile, make cranberry "sauce". In a small saucepan, add cranberries and juice. Bring to a boil over medium,-high heat. When boiling, reduce heat to low and simmer 10 minutes, or until cranberries have started to take in the juice and swell. Transfer to a blender or food processor and puree until smooth. This sauce will thicken perfectly while pureeing because of the very high, natural pectin levels in the cranberries. Pour into a bowl and refrigerate until cooled.

To serve, spoon apple pudding into 3-4 serving dishes, top with whipped topping and drizzle sauce over the top.

Pearl barley has been processed, therefore it is not classified as a whole grain. But if you would like to add hulled barley(aka pot barley or barley groats) in order to obtain the fiber, simply cook twice as long, and you will need to add one extra cup of liquid because of the longer cooking time. The consistency will not be altered because of the addition of other ingredients, but if you were to cook it on its' own, it will be much chewier and sticky. And don't forget to rinse it before cooking to help keep that stickiness down.