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2C ♦ 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 Grrrreat Heals l)c hu have stmettiimi bosses tc sell and it’s under um ps lows -rr SSC? If, sc, call eur Com puterp drft ‘ /JhL classified dent + we’ll ran it fen days J| must ran c n 1 Him . New Hampshire * >- k . A ' 'SMiM ■ j® '• • | if* f | I £ i ' y * v y.-^ J jifijyr fa* ■•>^4; * | ' \ m vuA mm • j 4 0 vflwOfllt •. * 4 WuBm&TV&Am f t£Sßcfe Kwl -'.ft • sTf*. : * jr*T flyC*jjL tF/ ' ■'y ? i $ 1 ’* ■ * **7*®{sr4r SfiyV -yj&n nig// *‘' X' W 9tmmm \ <*o ® r* * *, I (i •. . * •„ * ► .vy Sr Ifj a ■ r ,,f ' ~ifiw,*. yjjirT* v- " „-., w -*w J> -» ' -•« ,*■***, .. ' / ' *- -s - —>.. • , * - ? m &*mTZ m jk\.. —-c 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 Tftu. Veqytft 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 iKTO) 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 W W^- — m 141434 v. M I