The WOW Factor

Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins with the hand-rolled like texture of this delicious Italian original and ends with the firm bite I prefer in a pasta. I truly admire the work involved in bringing a product like this to the masses and kudos to Master Pasta Chef Giovanni Rana for this superior product, of which my freezer will never be without.

Creamy Lemon Fettuccine with Wild Salmon
Keeping it simple yet having a dish scream out taste is easier than one may imagine. Especially when you have a superior product. I have been blessed with Rana's Pasta and now I would like to bless each of you with a great summertime dish that is refreshing, simple and fantastic in that "WOW factor". Lemon touches all taste buds here, but still leaves room for the spinach flavor to come through from the fettuccine.

6 ounces ricotta cheese
Juice from 1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 tablespoon lemon-flavored olive oil*
8 ounces wild salmon fillets, skinless and cut into bite sizes
1(8.8-ounce)package of Rana Fettuccine(Paglia E Fieno)
Julienned bamboo shoots, optional

In a small bowl, whip ricotta cheese with lemon juice, fennel seeds and cayenne pepper until very creamy. Taste for salt and pepper and set aside. Over medium-high heat, add the flavored olive oil to a large skillet. When hot, gently place the salmon fillets and cook 1-2 minutes per side, or until gently cooked but still pink and translucent inside. Remove from oil: set aside.
Meanwhile, cook fettuccine according to package instructions and strain. Wipe skillet clean(you do not have to wash or remove any fond that may be sticking to the bottom of pan) and add ricotta cheese mixture. Bring to a simmer over medium heat while frequently stirring. Add the pasta and blend to coat evenly. Remove from heat and divide among two serving dishes. Top evenly with cooked salmon and garnish with some julienned bamboo shoots.


*Simply make your own by cutting thin strands of lemon peel from one lemon and adding them to a cup of extra virgin olive oil. Bring to scalding over low heat and allow to steep for 10 minutes. Remove from heat, strain and use within 10-12 days refrigerated.

Italy. At It's Finest

Well, I received my package from Baltz Public Relations in NYC containing some samples of Giovanni Rana products. Lisa Mendeson, of Baltz, asked me to not only preview the products sent to me and forward them my honest opinion, but also to come up with some light and refreshing recipes using these items if I desired..... I so desired!
I have just spent almost a week in the kitchen, almost nonstop, tasting, picking apart and tasting all the products sent to me by Baltz and Rana and to tell you the truth, there is just no pasta out there that even comes close. Let's begin with the texture alone.

When you make your own pasta at home, no matter what type, the feel of the dough once rolled out cannot be compared to store bought. With a rough texture and elasticity that is spot on, homemade pasta is the best. But when I first opened Giovanni's 8.8 ounce package of Fettuccine, Paglia E Fieno to be exact.

I instantly thought someone just made this by hand. The texture was precisely what you would expect from homemade.
I am very conscious and knowledgeable of Italian fare(next to Yankee cuisine and possibly French, I think my expertise lies in Italian food preparation)and I know pasta. This, my friends, is pasta at its best. Without even tasting it, I could tell I was in for a treat. And then when I started reading the packaging, I noticed it took only 1 minute to cook. Well there was the devil in the writing, so I thought.
There was just no way pasta that has only a one minute cooking time can be top notch, let alone palatable. Boy was I wrong. Before I began my first recipe using this "Straw and Hay" fettuccine, which is what Paglia E Fieno literally translates to, I cooked it according to package directions and left it in the strainer without rinsing. After about 2 minutes, I reached for a strand of the spinach flavored strand and one of the plain variety. Both were already sticky, dry and ready to hitch a ride on any sauce it came into contact with. I plopped them in my mouth and low and behold, perfection!
Sounds like I am being paid by someone doesn't it? Absolutely not! If there was one detail with regards to this pasta that I didn't care for, here it is.........wait for it.....wait for it.....wait for it.....Nope. Nothing. Zip. Nada.

Spot on and bravo to Giovanni Rana for all his years in the kitchen developing his line of products that are number one in Italy and soon will be here in the U.S. as well.
So without rambling on and on about all the pasta and sauces I welcomed from Baltz Publicity, let me simply give you two recipes I came up with that I think truly accentuate this fine fettuccine. Sure I could have taken a sauce or two that also came in my "gift bag" and simply thrown them together, but I am going to not only savor each and every item but I would much rather create something original using only one item per recipe. So without further ado, here you go and mangiare.


Yankee Fettuccine Salmone

My inspiration for this dish came from summertime fare, healthy thinking and the Italian favorite which is Carbonara. I wanted the flavor of Carbonara, with the Yankee twist and the smell and taste of the rocky shoreline that us here in New England enjoy, as do my beloved Italian friends and chefs. I think you will enjoy not only the simple substitutions that take away some of the guilty pleasure of cream(found in Carbonara)but the subtle flavor of spinach that is perfect with the sweet, briny taste of mussels. I would have added fresh peas to the mix, but found it unnecessary with Rana's Paglia E Fieno.

1/2 pound fresh mussels, scrubbed and debearded*
1(8.8-ounce)package of Rana Fettuccine(Paglia E Fieno)
1 cup reduced-fat or skim milk
3 egg whites, slightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons thinly sliced chives
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic in oil
1/4 cup diced, roasted red bell pepper
Salt and black pepper to taste


Steam or boil the mussels in 1-inch of water until they just open, about 2 minutes covered. Drain, cool and remove the meat from the shell: set aside. In a large pot, cook the fettuccine according to package directions. Leave in colander while preparing remainder of recipe.
Meanwhile, in a large bowl, beat the milk, egg whites, cheese and chives together well: set aside as well. In a large skillet, heat the oil until shimmering over medium-high heat, about 1-2 minutes. Add garlic and red bell peppers and cook over medium-high heat about 10 seconds, stirring constantly. Add the mussels and cook for 2 minutes, tossing and stirring. Add the egg mixture and bring to scalding while constantly stirring. Add the fettuccine and toss until combined, tasting for salt and pepper. Remove to serving plate and serve immediately.

*You can just as easily substitute the fresh mussels for canned. Simply use 2(5-ounce)cans cooked mussels, drained well.

Dover-Foxcrofts Whoopie Pie Festival

I have been honored with receiving an invitation to judge for the second year Maine's Whoopie Pie Festival in Dover-Foxcroft, Maine. I have also been asked to judge at this years Moxie Festival in Lisbon, Maine as well, and I must say, these are the two festivals I wouldn't miss for the world. Both scream Maine and who better to judge Maine cuisine than the master of Maine cuisine, The Yankee Chef(yeah, it may seem as though my head is getting big, but I promise it isn't). I just honestly believe there is no more knowledgeable chef when it comes to New England, especially Maine, food and the history of food than I am. I have lived, eaten and breathed it since a young teen, as my father and his father.
so with that said, let me give you the ultimate Whoopie Pie Recipe, Bubbly Chocolate Whoopie Pies. Now if I named it with the word Moxie in the title, I have a feeling my taste testing audience would shrink dramatically, so I won't tell you there is Moxie in it. Enjoy!!



Now this recipe has an initial step that MUST be done for a great Moxie flavor to be noticeable. Pour 12 ounces Moxie into a saucepan, over high heat, and boil until reduced to a half cup. It should take about 6 minutes and be syrupy when ready. Cool to room temperature before using in the following recipe.



2 c. flour
2 t. baking powder
1/2 t. salt
½ c. cocoa
1/2 c. whole milk
1/2 c. Moxie*
1 stick (½ c.)butter or margarine
1 c. brown sugar
1 teaspoon grated orange rind
1 egg
Filling, recipe below

Preheat your oven to 350° F. In a bowl, whisk together the flour, baking powder, salt and cocoa until well mixed. In another small bowl, mix the milk and Moxie. Using an electric mixer at high speed, beat together the butter, brown sugar and grated orange rind until fluffy and light colored. Next, add an egg and mix until it's mixed in evenly. Lower the speed on your electric mixer and alternate between adding in a bit of the flour mixture and a bit of milk until it is all mixed. On two large, greased baking sheets, place ¼ c. mounds of batter about two inches apart. Place in the upper portion of your oven. Bake about 11-13 minutes or until it bounces back. Remove from oven and cool on a rack or let stand for 5 minutes and remove to platter to cool thoroughly. Scoop filling onto one half of the Whoopie Pie cake and close with the other half.

Filling:
1 ¼ c. confectioners sugar
1 stick (½ c.) butter or margarine, softened
1 t. vanilla
2 c. marshmallow cream

In a bowl, beat together your confectioners sugar, butter, vanilla and marshmallow using an electric mixer on the medium setting. You should mix until the filling is nice and smooth.

*The taste of Moxie is truly unequaled, but if you can't find this soft drink in "your neck of the woods", try a very good root beer.

Mistakes

I simply love these quotations, especially when you meet someone, or have to deal with someone, who is obviously either insecure with themselves, feel inferior about themselves, think they are above you in ANY sense, have something to prove within themselves(which is abnormal in itself, especially when you need to tear someone else down to make your self feel superior) or simply think they are the "appointed one", to oversee all others' transgressions.
Why not understand that every single human makes mistakes and it is not up to anyone, even Jesus forgives and will never hold you accountable,to eternally judge you. I absolutely believe that if our Saviour can forgive(and he is the one making the final judgement)every single one of us can do the same. I would never EVER hold judgement, simply because I am no better than anyone on this earth.
And when someone does hold judgement, and tries to ruin someones character or life, simply for the glory they think they can obtain or the rank it seems to elevate them too, shame on them.
So enjoy these quotes from thinkers that are much deeper than I am, but none-the-less convey what every human should adhere to on a moral ground.
And because I strongly think those who judge others are envious to a fault, I have added these as well, along with quotes that....well, you'll see!

I know someone who is deliberately trying to hurt someone and his/her family(which consists of minor children) simply because he/she is obsessed and jealous of the life the family has. Not one other reason. It just doesn't bother this person whose life he hurts, as long as it propels him/her and ruins this family. Simply because this family made some innocent mistakes. And when I say innocent, I truly mean it. No intent whatsoever!! I feel so bad for this family and the obsession borders on stalking.
You know when children are involved, that's when the obsession ought to stop!!! Pure and simple.
and you know what the kicker is? This family who is being tormented by this individual has never met this person, never heard of this person, has never had any association with this individual whatsoever. That's the weird and disturbing part.





"Laughing at our mistakes can lengthen our own life. Laughing at someone else's can shorten it."

Cullen Hightower

"While one person hesitates because he feels inferior, the other is busy making mistakes and becoming superior."

Henry C. Link


"Mistakes are the portals of discovery."

James Joyce (1882 - 1941)


"Freedom is not worth having if it does not include the freedom to make mistakes."

Mahatma Gandhi (1869 - 1948)


“Anyone who has never made a mistake has never tried anything new.”

Albert Einstein



"Envy is a waste of time." ~Author Unknown



"Love looks through a telescope; envy, through a microscope." ~Josh Billings

"Envy is thin because it bites but never eats." ~Spanish Proverb

"As iron is eaten by rust, so are the envious consumed by envy." ~Antisthenes


"Pity is for the living, envy is for the dead." ~Mark Twain


"Peace of mind makes the body healthy, but jealousy is like a cancer."




“And oft, my jealousy shapes faults that are not” William Shakespeare

“The greater the feeling of inferiority that has been experienced, the more powerful is the urge to conquest and the more violent the emotional agitation.” Alfred Adler


And if you feel yourself overcome with revenge because of the cowardly threats or slanderous ramblings of another, remember these quotes. I love these as well.
You know, I truly think the best revenge is to not let the other get into your psyche. I don think, however, that the more you show complacency and don't let the other bother you, that person will surely try even harder to hurt you. And if that is the case, THEY truly have the problem, not you!




“The best revenge is to be unlike him who performed the injury” Marcus Aurelius


“Slander is the revenge of a coward, and dissimulation his defense”


"In taking revenge, a man is but even with his enemy; but in passing it over, he is superior."
Francis Bacon Quotes

"An eye for an eye would make the whole world blind."
Mahatma Gandhi Quotes

“The ones who hate me the most are the ones who don't scare me.”
― Rebecca McKinsey

Unravelling Confusion

Chutney, Salsa, Pico de Gallo, Picante, Relish......What's the difference? It is a little confusing and they are similar in many ways, especially when you can take Salsa and quickly make it into Chutney simply by putting it on the stove. You can, in turn, take Salsa and by mincing up the elements in it a little smaller, you have Relish. Now when you take Salsa and put it on the stove AND add some spicy heat to it, you have Picante.

In essence, Chutney is a condiment that has fruit, vinegar, sugar and spices. It is originally from India and can be either chunky or smooth. Like Salsa, it can be prepared anywhere from very sweet to very 'heated'. Generally, it is cooked on the stove-top and believe it or not, it does not have to be cooked to be Chutney, although it is classically.

Many people associate Relish with burgers and dogs. This condiment also has chopped fruits, vegetables with a little sauce thrown in. What usually sets Relish apart from the others is that they are pickled. Be it cucumbers, fruit or other vegetables a pickling spice or liquid binds everything together. Now many people will argue that both Chutney and Relish are different because one has fruit while the other has vegetables. While this is basically correct, in a very broad sense, nowadays, everyone is putting everything into each, so this difference is now almost extinct.

A side of Salsa is based on tomato and some type of 'chili' heat.(Like my play on words? Again, no laureate here)This 'sauce' has minced or rough-cut tomatoes, tomatillos, peppers of all kinds as well as just as many ways of heating it up with spices.

Picante Sauce literally means 'hot' or 'spicy'. A hot sauce made from ground chili peppers, it can be added to Salsa, as well as a myriad other dishes, to heighten the spicy factor many folds.

When you chop the vegetables for your Salsa more roughly, or larger, and add more cilantro with some lemon or lime juice, you end up with Pico de Gallo. This is not to say that Salsa isn't made that way, but.........well, I am at a loss for words, now even I am tired of trying to expound the differences. So let me show you my favorite.....whatever you want to call them!


Yankee Cranberry-Fruited Chutney



I absolutely love this Chutney during the summer just enjoyed on the side when I am served(yeah, that's right, served. I don't do ALL the cooking)a huge slab of highly seasoned steak.

1/2 shallot, peeled and thinly sliced
1 cups packed brown sugar
1 1/4 cups cranberry juice
1/4 cup apple cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic in oil
1 package (12-ounce) fresh or frozen cranberries
2 mandarin oranges, peeled and sectioned
1 Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup golden raisins
1 tablespoon finely grated orange peel
1 small chili pepper, seeded and diced
1 teaspoon dried basil leaves

In a large saucepan, add every single ingredient. Yes, EVERYTHING! Bring to a boil over high heat and then reduce heat to low, leave uncovered, and simmer about 18-20 minutes, or until it begins to thicken: stirring frequently. If you want thicker chutney(with a more intense flavor)let it continue simmering until it is the consistency you prefer. It will thicken upon standing. Remove from heat and let it cool to room temperature before transferring to a serving bowl. Cover and refrigerate until cold and ready to serve. It's Just That Simple!



Tart to Sweet Apple Relish

This Relish is a flavorful range of the tartest apple to the sweetest, with the great texture of an Asian Pear. Pour this relish atop of chicken before covering to bake and you have yourself a chicken that will stand out among the rest.

1 Granny Smith apple, 1 Asian Pear, 1 Fuji apple, cored, peeled and diced
1/2 cup dried craisins
1/2 cup dried blueberries
1-inch slice of fresh ginger, grated*
1/2 cup apple cider vinegar
1/2 cup sugar
1 tablespoon lime juice
1 teaspoon cayenne pepper
1/2 teaspoon minced garlic in oil
1/2 teaspoon salt
Fresh Dill, for garnish



Combine all the ingredients in a large pot and bring to a boil over high heat. Reduce heat to low and simmer 20-22 minutes, or until it reaches the consistency of jelly or preserves. Make sure you stir quite often to prevent scorching on bottom. Remove from heat to cool to room temperature before transferring to a bowl. Cover and refrigerate until needed. It will thicken upon standing.

*The best way to do this is to peel down one inch of a fresh ginger-root and grate on the larger of the two holes on a grater.




New England Tomato Chutney

Traditionally, Chutney's are made by mortar and pestle. Crushed together in this manner is fantastic but I like mine chunkier. This Chutney is great served on the side with some cold cuts of meat and vegetables. Add some crackers, cheese and some crusty slices of bread and you will be munching on this all day.

4 tomatoes, cored and wedged
1 Golden Delicious apples, peeled, cored and diced
1/2 mango, peeled, pitted and diced
1 small red onion, peeled and diced
1/2 cup brown sugar
1/2 cup raisins
1/2 white wine vinegar
2 teaspoons celery seed
1/2 teaspoon dried ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 jalapenos, seeded and chopped

Over high heat, add all the ingredients in a large pot and bring to a boil. Reduce heat to low and simmer 20-22 minutes, or until it reaches the consistency of very thick jelly or preserves. Make sure you stir quite often to prevent scorching on bottom. Remove from heat to cool to room temperature before transferring to a bowl. Cover and refrigerate until needed. It will thicken upon standing.




Many of you have asked me over the past winter what apple is best for what, which is the most tart while which is the sweetest. Although it is subjective in a sense, here is my list of apples ranging from the most tart to the sweetest to me personally.




The tartest of the tart-Granny Smith
Picture compliments of Nicole Koehler

Granny Smith, Winesap, Northern Spy, Puritan, Rome, Paula Red, Ida Red, Jersey Mac, Cortland, Paula Red, Macoun, Northern Spy, Empire, Pink Lady, Baldwin, Winesap, Braeburn, Rome, Empire, Jonathan, Cortland, Spartan, Pippin, MacIntosh, Red Delicious, Golden Delicious, Pippin, Redcort, Cameo, Fuji, Crispin (Mutsu), Liberty, Jonagold, July Red, Honey Crisp, Quinti, Gala, Spencer, Sonya and the sweetest(to me) is the Fuji.


The Sweetest of the sweet-Fuji

Happy Mother's Day

I am so proud to be associated with Bangor Floral Company for Mother's Day this year. I will be at Bangor Floral Company from 12-2 on the Saturday before Mother's Day signing my cookbook, The Yankee Chef, for any and all who want to come down and pick one up for the Mother in their lives.



Bangor Floral Company is donating a beautiful pink rose attractively attached to the cookbook and I, of course, will sign it to whoever you would like, with a little more than just my signature if you like. You just tell me what you want said, and I will write it for you.


I think this is a perfect gift and I do hope I see plenty of you down there.
The price you ask? $25.00!! That's it!! And if you are unable to come down, simply call those nice folks at Bangor Floral Company and they can work something out where we can deliver the book, along with any floral order you place with them, to the mother in your life. And yes, I will sign the delivered copy as well.
Now what's your reason for not coming down?

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.