Corn cakes

 This recipe is among the more ancient ones and one can only guess if it traces back to Colonial times since the family had been there since the Mayflower. A picture is the only thing that will do it justice.

Lamb Pies

This recipe is a adapted from a Randall's Ordinary Recipe. Established in 1685, Randall's Ordinary is a Landmark Inn and Restaurant in Connecticut. I found an interesting timeline about it - click here. It was originally part of the under ground railroad. It's historic underpinnings and culinary traditions of colonial history was the reason SP and I were drawn there as the sight for our wedding rehearsal dinner and our first honeymoon night in their "silo suite".
This time when I used the recipe I had tons of left over ham from Easter that I needed to do something with. In the past, we have made this recipe into small pasty or samosa shaped pies as appetizers for parties. The stuffing for the pies can also be eaten on it's own.

Ingredients
Dice together:
1 pound lamb
1 pound cooked potatoes
1/4 cup onion
1/4 cup parsley
1 Tablespoon thyme
1/3 cup chopped walnut
1/3 cup raisins
1/3 cup - to 1 cup - chopped apples
salt and pepper to taste
optional - chopped dried cranberries












Process

1. Combine and moisten with a little chicken stock and cider.

2. Use this wonderful combination as a filling for pies or small pastries.









3. Brush crust with egg white and cook for 1/2 hour at 350.









4. Enjoy!









** for crusts - there are several on this blog, but a store bought works. For the small pastry like bundles, SP noted that he likes to use the "Deluxe Butter Flaky Pastry Dough" from the Joy of cooking, p. 862.

Maine Lobster Dinner

I highly recommend lobster for dinner right now. Icelandic banks have bankrolled the Canadian lobster processors so lobster prices are at an all time low. Last night family visited from Wisconsin and they were floored that the 6 lobsters they bought cost the price that one would back in Wisconsin. I never eat lobster but it is a regular meal in the house, particularly when there are house guests. Lobster is a New England tradition. For the longest time, lobster was so plentiful that it was a food for poor people. Colonial indentured servants staged an uprising in Bar Harbor requesting that one meal a day be something other than lobster. It's an easy meal to prepare - the bigger challenge is getting through the carapace to all the meat. Boil, steam or even grill its a great crowd pleaser. Steam until bright red and you can smell them. Serve with drawn butter and lemon wedges. Accompany with corn or potatos and a green salad. Enjoy a colonial tradition!