New England Dessert Indian Pudding One of New England's oldest dishes, a staple with the colonists. If you've never had it, you're in for a treat. It tastes a bit like pumpkin pie but with a grainier texture.
Preheat oven to 300. In a medium saucepan, heat milk almost to a boil. Stir continually to prevent a skin from forming or scorching the milk. Pour in cornmeal, bit at a time, stirring vigorously for 15 minutes to incorporate. The mixture should resemble a thick breakfast cereal. Remove from heat and stir in remaining ingredients, except eggs. Allow cornmeal to cool just slightly, then add eggs (if it's too hot, eggs will cook). Pour into a greased 2-qt. casserole and bake for 3 hours. Set aside for at least 1 hour. Serve warm with heavy cream, whipped cream, or iced cream. |
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 Dessert Pumpkin Pie A dressed-up version of an old Thanksgiving favorite. It's light and elegant with a graham cracker crust.
In a saucepan, mix first 6 ingredients. Over a low heat, gradually stir in milk and pumpkin; then add egg yolks one at a time, stirring constantly (be careful not to over cook eggs). Continue stirring 10 minutes, over low heat, to dissolve gelatin. Chill in refrigerator till mixture thickens to the consistency of mayonnaise. Beat egg whites till stiff (able to hold soft peaks), beat in sugar bit at a time, till smooth. Carefully, fold egg whites into pumpkin mixture and turn into piecrust. Chill 2 hours till firm. Serve accompanied by whipped cream. Crust: pulse crackers in food processor or crush in a bag with a mallet. Don't over-do: you want crumbs not powder. Mix crumbs with butter and press into bottom and sides of 9” pie pan. | 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 Entree Hardy Beef Stew Settle in on a frigid winter's night, while this delectable beef stew simmers on the stove.
Pour flour, salt & pepper in a paper bag. Add stew meat and shake to coat. Heat oil till shimmering in a heavy stew pot and brown beef cubes. Set beef aside. Pour off most of the oil, leaving the brown bits in the pot. In the stew pot, saute bacon with onion and carrots for 5 minutes. Drain most of the bacon fat, add garlic, and cook 2 more minutes. Add beer, broth, and vinegar, deglazing the pot. Return the meat to the pot, cover, and simmer gently over a low fire for 1 hour . Add the vegetables and continue to simmer 30-40 minutes, till tender. Serve immediately. (Of course, like all soups and stews, this one's best if made a day (or even two) ahead of time.) | 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 Entree Boiled Dinner Corned beef with potatoes, carrots, and cabbage—all simmering happily together. You'll want a loaf of bread to soak up the broth.
Place meat in a large pot, covered with water. Add a bouquet garni (see sidebar) with garlic, bay leaves, and peppercorns. Simmer 1 1/2 hours. Skim of surface "scum" and fat. Add root vegetables and cook another hour, till potatoes and carrots are soft to a fork Slice meat onto a platter, surround with vegetables and spoon broth over all. Some like to serve the entire meal in soup bowls filled with broth. |
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 Entree Baked Stuffed Flounder A mild white fish fillet wrapped around a dollop of savory stuffing. What could be better?
Preheat oven to 350. Rinse and pat dry the fish fillets. Filling: saute onion, celery and mushrooms in 3 T of butter till soft and the mushrooms have given up most of their moisture. Remove from heat and add thyme, breadcrumbs, and salt and pepper. Assembly: divide filling into 8 equal portions. Place a filling portion onto one end of each fillet and roll up, lengthwise. Fasten, if necessary, with a toothpick. Place fish rolls (seam-side down) in lightly oiled casserole, brush with tablespoon of melted butter, squeeze lemon juice over the top, and bake for 30 minutes. * Experiment with different fillings: add crabmeat, shrimp, fennel, or anything your imagination comes up with. | 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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