Colonial

  • strict warning: Declaration of views_handler_filter_node_status::operator_form() should be compatible with views_handler_filter::operator_form(&$form, &$form_state) in /home3/jsgammato/public_html/FoodiePilgrim.com/sites/all/modules/views-6.x-2.18/views/modules/node/views_handler_filter_node_status.inc on line 13.
  • strict warning: Declaration of views_plugin_style_default::options() should be compatible with views_object::options() in /home3/jsgammato/public_html/FoodiePilgrim.com/sites/all/modules/views-6.x-2.18/views/plugins/views_plugin_style_default.inc on line 24.

Cumberland Sauce

This classic sauce for cold ham is based on red currant jelly and port with brown sugar and spices. It's great for a picnic-style brunch.

Boston Brown Bread

Boston Brown Bread

This is the traditional beantown accompaniment to fishcakes or baked beans. It is a sweeter descendant of the colonial "thirded bread", made of equal parts rye flour, whole wheat flour, and "indian" or cornmeal in the days when wheat was scarce in New England.

This makes a fine breakfast for today's tastes, similar to a bran muffin. It is great toasted or sliced and warmed in hot butter in a skillet.  

For a lighter flavored, molasses-free version, see Boston Blonde Bread

Tavern Baked Beef and Beans

Tavern Baked Beans and BeefA colonial-style recipe from before the days of molasses-sweetened nostalgia-food. This would have been made with the ubiquitous salt-beef available in barrels everywhere that there were cattle and salt. Most homes would have had salt pork (see Pork and Beans but commercial establishments and ships would have had access to beef. 

Note that sweetening with molasses would be "in-period" but I have seen no mention of it for this recipe. This recipe is rather no-nonsense,  but it is nourishing and not unpleasant. I would add dry mustard before adding any sweetening agent. The molasses does better in the Pork and Beans recipe. 

Cornbread

Fresh CornbreadThis classic favorite becomes extra-special when made with local stone-ground cornmeal. I got the recipe from Suzanne Cary Gruver's Cape Cod Cook Book.

There are different kinds of cornbread. Many restaurants today make something that to my mind is too like a corn muffin; it's too sweet, soft and spongy, and hasn't much fresh corn flavor at all.

This recipe makes a cornbread to savor with a meal. It has substance and enough flavor to complement many dishes, especially those we make in the autumn and winter months.

There are still mills around New England where you can get fresh-milled cornmeal. I made this one with meal from Dexter's Grist Mill in Sandwich, MA.

Syndicate content