New England Side Boston Baked Beans Can't get more authentic New England than this. Open a can or try your hand at this terrific homemade version.
Prep: place beans in a large pot covered with water. Use either soaking method (see sidebar) to prepare them for them for recipe. Drain beans and save the liquid. Assemble: Preheat oven to 300. In a deep casserole, add half the beans and half the salt pork or bacon. Combine the remaining half of the beans with the other ingredients and add to the casserole. Keep last pieces of salt pork for the top. Pour in the bean liquid. Bake: cover and cook for 6 hours. Or use a crock-pot, cooking on low for 8 hours. Serve with Boston Brown Bread. |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving. Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg! Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.
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New England Side Boston Brown Bread Slice large, thick slices and spread lavishly with butter. A perfect accompaniment for Boston Baked Beans.
Allow raisins to soak in boiling water till soft and plump. In a mixing bowl combine flour, cornmeal, baking soda and salt. In a separate bowl combine buttermilk with molasses and add this to flour. Don't over mix, stir just enough to moisten the flour. Add softened (drained) raisins. At this point you have 2 options for cooking Boston Brown Bread. 1) Steaming: the more traditional method. Use 3 standard 16-oz. clean vegetable cans; grease them well. Divide batter evenly between cans and cover tightly with heavy-duty foil. Tie a string around it to hold foil in place during steaming. Place cans on a rack in a large kettle. Pour boiling water in till it reaches 1/2 way up the sides of the cans. Cover kettle, bring to a gentle (not rolling) boil for 2 1/2 hours. Keep an extra pot of water boiling on the back stove and, if necessary, add boiling water to the kettle during steaming. Bread is done when a wooden skewer comes out clean. Remove cans from steam bath, cool slightly, and carefully remove bread. Cool 30 more minutes before slicing. 2) Baking: preheat oven to 350. Pour batter into 2 greased loaf pans. Bake 50-55 minutes, till a long wooden skewer comes out clean. Cool slightly before turning loaves out. Cool 30 more minutes before slicing. * You can also use a combination of 1 C white to 1 C whole-wheat, rye, or graham flour. | See more New England recipes |
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Tips & Glossary Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving. Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg! Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.
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New England Side Cranberry Pumpkin Muffins Heavenly muffins with a sweet, spicey pumpkin batter and fresh cranberries.
Preheat oven to 350. In a large bowl mix first 4 ingredients. In another bowl, mix flour, spice, soda and salt. Combine the 2 mixtures, stirring until dry ingredients are just moist. Stir in cranberries. Pour batter into greased muffin pans and bake for 30 minutes, till toothpick comes out clean. * When combined, all 4 spices—ground cinnamon, ginger, nutmeg, and allspice—should equal 1 Tablespoon. |
Tips & Glossary Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving. Ginger: dried ground ginger is far more potent than freshly grated from the root.Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg:Use small whole nuts and store them, tightly covered, in a dry dark area.Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg! Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great See our recipe for Noel's Pie Crust.
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New England Soup Fish Chowder My friend Krysia always made this while on family vacation in Maine. Now her daughter has her own fish store (in Maine) and makes her mom's recipe! But you don't need to be in Maine—frozen fish from a grocery store anywhere is just fine.
Saute onion, carrots and celery in 2 T butter till onion is soft Add flour and stir, forming roux. Slowly add chicken broth, stirring till smooth. Add, potatoes, salt, and thyme. Make a bouquet garni (see sidebar) with bay leaf, thyme, peppercorns, and parsley. Add it to soup. Cook gently, stirring for 10 minutes. Add haddock, cook for another 10 minutes, till haddock is done. Break fish up into chunks. Discard bouquet garni, add milk, and remaining 1T butter. Reheat and serve with hardy bread. | See more New England recipes |
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Tips & Glossary Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving. Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg! Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.
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New England Soup Elise's Vermont Cheddar Soup Cheesy, creamy—delicious! Ham and vegetables add extra extra flavor and wonderful texture.
In 4 T of butter, sauté the leek, and onion till translucent. Add ham, carrots and celery, cover, and cook for another 5 minutes. Add green pepper, sauté one minute. Set aside. In a heavy saucepan, melt the other 4 T butter, whisk in flour till smooth, gradually whisk in chicken stock and cook slowly for 5 minutes. Add milk and cream, continuing to whisk over heat until creamy. Add the vegetable mixture, and slowly stir in cheese, mustard and hot sauce. Keep on very low heat so as not to separate the cheese. From good friend Elise Keely, who serves this every year at her traditional Christmas Eve open house! It's a favorite of friends and family. Thanks, Elise. | See more New England recipes |
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Tips & Glossary Bouquet Garni: (boo-kay gar-nee), a bundle of herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving. Ginger: dried ground ginger is far more potent than freshly grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. Nutmeg: Use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought nutmeg! Piecrust: Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust. But for those willing to make their own, the payoff is great. See our recipe for Noel's Pie Crust.
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