The event yesterday at Old Stone House was a huge success: all the food was cooked and delicious! Â We had a big turnout, thanks in part to some great press leading up to the event, including a listing on Grub Street, an article in the Village Voice and, my favorite, a wonderful feature on Brokelyn. Â I’m going to be posting photos from the event photos soon!
Thanks to everyone who came out; also a big thanks to D’Artagnan for donating the wild turkey and the venison; and to Red Jacket Orchards who donated historic baking apples, the Newtown Pippin.
Many of those who attended requested my recipes, so I thought I’d share them with you here. Â They are all incredibly simple and delicious, and perfect for your Thanksgiving table.
All three of these receipts were adapted from the first American cookbook, American Cookery by Amelia Simmons. Â A hearth is not necessary to prepare them; you’ll do just fine in a modern kitchen.
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Stuffing for a Turkey
This recipe makes enough for one stuffed bird. If you plan to serve it as a side; bake it in a casserole at 350 degrees for 45 minutes.
1 loaf bread or cornbread
1 stick butter
1/4 lb salt pork or fat back; or 4 slices bacon.
2 eggs
1 tsp savory
1 tsp marjoram
1 handful fresh parsley, torn
10 leaves fresh sage, torn
1 tsp each Salt and pepper, or to taste.
1. Tear bread into small pieces and put in a large bowl.
2. Melt butter and pour over bread.
3. Finely chop pork and add it to the bread mixture.
4. Add remaining ingredients. Â If the mixture seems too dry, add another egg.
5. Stuff into a turkey.
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Squash Pudding
This recipe is a bit labor intensive.
2 small or one large squash. (I used 2 butternut squashes)
3 baking apples
Juice of 1/2 an orange
1/2 cup sugar
2 slices bread or 3 tablespoons unseasoned bread crumbs
1 cup cream
1 tablespoon rosewater
1/3 cup wine
3 eggs, beaten
1 tsp nutmeg
2 tsp salt
1 tablespoon flower
1. Preheat oven to 350 degrees.
2. Peel and core apples.  Slice into 1/2 in – 1 inch chunks.  Add orange juice to prevent apples from browning.  Add to a skillet with  1/4 cup sugar.  Cook on a high heat until apples bubble and steam; turn heat down to medium, and stew for 10 minutes.  Remove from heat and allow to cool.
3. Cut squash into quarters; peel and cut into one inch cubes.  Boil in a large stock pot, in lightly salted water, until tender.
4. Strain squash and add to a large mixing bowl. Mash to desired consistency with a potato masher, wine bottle, or other heavy implement.
5. Combine with remaining ingredients.
6. Bake from 45 minutes- 1 hour, until mixture is hot and bubbly around the edges.
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Pumpkin Pie
2 cups pumpkin (canned or fresh)
2/3 cup sugar
1/3 cup real maple syrup (fresh pumpkin may need an additional 1/3 cup of maple sugar.)
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