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♦ WEDNESDAY, DECEMBER 6, 2006
From sea to shining sea
A winter wonderland with wonderful food
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
One of the most beauti
ful states, New Hampshire
is a land of mountains and
tidy New England villages,
and is known for its win
ter recreation and its hos
pitality. Whether you stay
in a Bed and Breakfast or
an old-fashioned inn, you’re
likely to have some great
food. After all, the cooks of
New Hampshire have been
developing their cuisine
since Colonial days.
Here are some samples of
outstanding New Hampshire
dishes:
Old Portsmouth
Orange Cake
1 cup sugar
5 eggs
2 tablespoons orange
juice
2 tablespoons water
1 tablespoon grated
orange rind
1/4 teaspoon orange
extract
1/2 teaspoon mace
2 cups cake flour, sift
ed.
Put sugar and eggs in a
“kettle” or saucepan. Stir
over the fire until luke
warm. Watch carefully. Do
not let the mixture get too
hot. Remove from the fire.
Add orange juice and water.
Beat until “stone cold,”
about 15 minutes. Mixture
should be light and stiff.
Flavor with orange rind,
orange extract, and mace.
Fold in flour lightly. Bake
in a 10” X 15” grease and
floured pan. Bake cake at
325 degrees F. For 30 to 40
minutes. Do not overbake.
Cut in small squares and
serve at tea time. This lovely
cake keeps well and can be
frozen successfully. (Adapted
from Old St. John’s Parish
Cookbook, courtesy of Mrs.
Frank Hulshor)
Adair Inn Pecan
Flats
2 sticks butter, soft
ened
1 cup sugar
1 egg yolk (save the
white)
1 Tbsp. cinnamon
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking
soda
1 cup chopped pecans
or walnuts
Preheat oven to 325
degrees. Use a 11 x 17 cook
ie sheet with sides (may be
lined with foil)
Cream butter, sugar; beat
in yolk and vanilla. Beat in
dry ingredients. Press dough
in pan. Brush with egg
white. Sprinkle with nuts
and press in. Bake for 35
minutes. Remove and imme
diately cut in squares, dia
monds or rectangles. Gets
crisp quickly. Cool.
Pumpkin Pie
Pancakes
Mix: 2 cups flour
4 teaspoon baking pow
der
1 teaspoon Cinnamon
1/8 teaspoon each: nut
meg and allspice
3/4 cup sugar
Mix:
1 1/2 cup canned pump
kin (or fresh cooked
mashed)
3 eggs
1 cup milk
3/4 cups vegetable oil
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Bob Grant
New Hampshire has many winter wonderland delights to offer.
1/2 teaspoon vanilla
Combine the dry and wet
ingredients.
Pour 1/4 cup batter scoops
on hot griddle. Cook until
bubbles form. Flip and cook
other side.
May be held in a 250
degree oven, covered loosely.
Try with sauteed apples or
pears.
Spiced Roasted
Chicken with
Pear Relish
This recipe is from The
Inn at Thorn Hill, Jackson,
N.H.
Chicken & Marinade
3 to 4 lb. roasting chick
en
2 Tablespoon tahini
1 Tablespoon prepared
mustard
3 Tablespoon pickled
ginger
1 slice peeled fresh gin
ger - approx, the size of a
quarter
1 teaspoon toasted
cumin seed
3 cloves garlic, peeled
juice and ring of one
lemon
1/2 teaspoon hot sauce
1 teaspoon ground
black pepper
1/2 teaspoon salt
1/4 cup fresh mint
leaves
1/4 cup fresh basil
leaves
1/2 teaspoon ground
coriander
1 shallot
1 Tablespoon canola
oil
Wash chicken and pat dry.
Combine all of the remain
ing marinade ingredients in
a blender and puree until
smooth. Place the chicken
in a plastic bag. Pour the
marinade over the chicken,
spreading it so it covers the
entire chicken. Close the
plastic bag and refrigerate
for 6 to 8 hours. Meanwhile
prepare the relish.
Pear Relish
2 ripe Comice or
D’Anjou pears, peeled,
seeded and diced
1 sweet red pepper,
cored and diced
2 Tablespoon pickled
ginger, minced
2 scallions cut into 1/8”
slices
2 Tablespoon vinegar
from pickled ginger
2 Tablespoon chopped
mint leaves
1 teaspoon sugar
1 Tablespoon canola
oil
1 Tablespoon fresh
orange juice
a dash of hot sauce
salt & pepper
Mix all relish ingredients
and refrigerate.
To assemble preheat oven
to 400 degrees. Place chick
en in a roasting pan, making
sure that it is totally covered
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Chicken, Seafood & BBQ
How- Hafany o%dert&
“Ditutenb.
Fully Cooked Dinners
and Side Dishes.
Cakes and Pies.
Deadline Dec. 16, 2006
704 Carroll Street • Perry, GA 31069
988-9867
FOOD
with marinade. Roast chick
en, basting occasionally, for
approximately one hour, or
until the juices run clear
when a skewer is inserted
into the thickest part of the
thigh. Serve the chicken
warm or cold with the pear
relish served on the side.
Pumpkin
Cranberry Cake
6 oz. (1 1/2 cups) wal
nuts
12 oz. (2 cups) fresh or
frozen cranberries
3 cups sifted flour
2 teaspoons, baking
soda
2 teaspoons, baking
powder
3 teaspoons, cinnamon
1 teaspoon salt
1/2 teaspoon ground
ginger
1/2 teaspoon finely
ground black pepper
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 - one pound can (2
cups) solid-pack pump
kin
2 cups granulated
sugar
1 1/4 cups vegetable oil
4 large eggs
Icing...
2 cups confectioners
sugar
2 tbsps. lemon juice
few drops of water
Crumb Topping (optional)
If a crumb topping is pre
ferred to icing, before bak
ing sprinkle top of batter
with the following mixture:
1 1/2 cups flour
2/3 cups brown sugar
pinch of salt
8 tbsps. unsalted butter,
melted Preheat oven to 350
degrees. Grease a 10” x 4
1/4” tube pan or two 9” layer
cake pans.
Wash and drain the cran
berries if they are fresh.
Sift together the flour,
baking soda, baking pow
der, cinnamon, salt, ginger,
pepper, cloves, nutmeg, and
allspice and set aside.
In the bowl of an electric
HAMAH
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J/ Enjoy downtown dinning and dancing
from SPM to 10PM Monday, December 11 th ,
in celebration of our One-Year Anniversary,
Expansion Grand Opening and
the 53 rd BIRTHDAY of Jimmy Swiger. ((^
Come eat and party with us. Enjoy famous!
Italian cuisine, and our New Wine list.
807 A Carroll GA, 31069
fW 478-988-9085.; ,1
HOUSTON DAILY JOURNAL
mixer, beat the pumpkin,
sugar and oil until mixed.
Add eggs. On low speed, add
the sifted dry ingredients,
beating only unitl smooth.
Fold in nuts and cranberries.
Pour into pans. Add crumb
topping now (recipe below)
or top with icing after bak
ing. Bake for one hour and
10 minutes or until a cake
tester inserted in the middle
comes out clean.
Cool in pan(s) for 15 min
utes, then turn out onto
rack. Top with icing.
Icing
In a bowl, mix all above
with fork or whisk to desired
consistency. Drizzle over
cakes and (if desired) sprin
kle with chopped nuts.
Crumb Topping (optional)
Mix this all together to
make damp crumbs.
Yield:
1 tube pan or two 9” cake
pans
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