Food & Dining
by J.R. Coffey
It is hard to believe another canning season will soon be over. This is the best time of year to can soups to have for the Winter ahead. Hunters will soon be going out and I have included directions on how to can beef or venison. All of these make for quick meals. Just heat and serve. You also do not have to worry if the power goes off and losing your food. I will give you some general information for all of the recipes that will follow:
General Directions for Soups
1). I prefer to make my broth or stock the day before. This allows you to skim off the excess fat and discard it or use it for soap. Some fat should be left in, but too much will prevent jars from sealing.
2). Prepare all vegetables just as you would to cook. Peel and chop or dice every vegetables. String and cut or break green beans, shell limas or peas, cut corn off of cob etc. Some of this can be done the day before and items refrigerated to finish the next day. Soup spoils easily so work with help or in amounts you can do quickly.
3). Leave 1” headspace in all jars. Clean jar rims and seal. Failure to clean jar rims can result in seal failure.
By James R. Coffey
I hope everyone had a good Winter and Spring season. It is hard to believe another canning season has arrived. It seems like everyone at some time has a glut of cucumbers and the recipes that follow are some of my favorite ways to preserve them.
Bread and Butter Pickle
This is a recipe I have won a Blue Ribbon on at Cecil County Fair.
3 pounds medium size cucumbers
2 large white onions, sliced
½ large red pepper, washed, seeded and choppe
2 T. canning salt
1 ¼ C. cider vinegar
1 ¼ C. sugar
1 ½ t. mustard seed
1 t. turmeric
1/8 t. ground cloves
Wash cucumbers and cut off and discard a thin slice from each end. Slice cucumbers as thin as possible, either by hand or use a food processor. Layer cucumbers, onions, peppers and salt in a bowl. Let stand for 1 hour. Drain vegetables and rinse in cold water. Combine vinegar, sugar and spices in large kettle and bring to a boil. Add vegetables and heat, but do not boil. Remove from heat. Pack pickles into clean jars, leaving ½ “ headspace. Wipe jar rims. Seal.Process 5 minutes in a boiling water bath.Makes 4 pts.
by Cyndi Paxton Johnson
I love bakeries - Cake Boss leaves me drooling like a Newfoundland. New York City has amazing bakeries with freshly baked treats arranged in the windows to lure you in like the proverbial moth to the flame. Fortunately I was quite young when I lived there and could breakfast on the large, chocolate filled pastry logs without requiring an extra seat on a plane. (these days I go up a pants size by simply looking in the window)
Ever since I left New York I've strived to re-create the pastry perfection of those dream-filled windows. I've managed, from time to time, to create some rockin' cinnamon rolls, bread, muffins and cakes.
Hearth Cooking, Demonstrations, Manor House Tours
Hike our beautiful Nature Trails
Special Admission: $5
FOMH Members free
The Chesapeake Bay Maritime Museum (CBMM) begins a new lecture series entitled “An Abundant and Fruitful Land: Foodways of the Chesapeake, Now and Then,” on January 12, with the four-part series continuing through March 14. Held on the museum’s waterfront campus in St. Michaels, MD, the series welcomes CBMM members and the general public’s participation, with pre-registration required.
From 6 to 8pm on January 12, “Spirits of the Chesapeake: Taverns, Tankards, and True Stories from 18th Century Maryland” will take place in the museum’s Van Lennep Auditorium and features Rod Cofield, director of interpretation at Historic Londontown in Edgewater, MD. Cofield will share his research into the history of tippling in the Colonial Chesapeake, and how primary documents reflect the people, environment, and debauchery of 18th century life in the Tidewater. The lecture is followed by a presentation from Joe Dolce, manager of Chestertown’s Imperial Hotel, whose talk about the original colonial cocktail the “rum shrub,” will be highlighted with tastings and recipes. The cost is $15 for CBMM members and $18 for non-members.
Three new stores, two anniversary parties, & gallery openings during Nov. 12 festivities in downtown Cambridge
Downtown Cambridge will celebrate the start of the holiday shopping season this weekend with a “Second Saturday” event that showcases three brand new shops and celebrates a three anniversaries at established stores, all on top of an array of free gallery receptions, sampling sessions, late shopping hours, live music and other special events.
“We’ll be welcoming some newcomers to our business community and marking the successes of old friends, and we’re hoping to have a big turnout for the celebration,” said Jim Duffy of Cambridge Main Street, the nonprofit group that organizes Second Saturdays. “It’s going to be like a big progressive party, with a different bit of fun on tap at every stop as you make your way through shops and restaurants and galleries.”
Festivities run from 5-9 pm along a four block stretch of downtown, with abundant free parking available in lots and along nearby streets.
Two of the three new businesses arrived downtown through Main Street’s award-winning Pop Up Contest, in which contestants submit business concepts and the top concepts win two months of free rent for a test run of the business. This year’s contest winners are:
• Pet Threadz, a specialty shop featuring clothing and accessories for pets. Owned by Amanda and Virginia Knauff, the shop is located at 315 Gay Street.
• Bliss, a jewelry store owned by April Dean Whitacre. The second location for a successful shop operating in St. Michaels, Bliss is located at 501 Poplar Street. Most items in the store are priced below $30.
We love pizza! Unfortunately, it takes a long time to make the dough, wait for it to rise, roll it thin enough, etc. But now we make this quick, no rise pizza dough that has the goodness of whole wheat and wheat bran! This recipe will make three deep dish pizzas; enough variety to please the entire family!
2 packages active dry yeast, or 2 Tablespoons 2 cups warm water @ 105 degrees F.
3 cups whole wheat flour 1 cup all purpose flour
1/2 cup wheat bran 2 teaspoons sea salt
2 Tablespoons honey 2 teaspoons garlic powder
2 teaspoons Italian seasoning Olive Oil
Farm Dinners on the Shore at Priapi Gardens, Cecilton - Friday, May 13, 6:30 p.m.
A Taste of Tuscany – Small Plates Dinner
$50 per person; Reserve a table of 8 and receive a 10% discount
Farm Dinners on the Shore Executive Chef Robbie Jester creates A Taste of Tuscany with an inspired buffet and service of small plates “Chichetti”, complemented by wine and beer. Full menu and reservations available at www.farmdinnersontheshore.com; email@example.com; 410-810-4898.
Farm Dinners on the Shore at Priapi Gardens, Cecilton - Saturday, May 14, 6:00 PM
Our Signature “Dinner on the Farm”
With a Farm & Garden Tour with Vic and Mary Priapi
$100 per person; Reserve a table of 8 and receive a 10% discount
Enjoy farm-to-table dining with an elaborate multi-course meal with paired wines. Demonstrated and prepared before you “on the farm” by Farm Dinners on the Shore Executive Chef Robbie Jester and Guest Chef Sabrina Sexton, Personal Chef and Culinary Instructor in New York City. $100 per person; Reserve a table of 8 and receive a 10% discount. Full menu and reservations available at www.farmdinnersontheshore.com; firstname.lastname@example.org; 410-810-4898
Monday, January 3, 2011 at noon
Fresh Food Resolution: A New Year's Plan to Grow Your Sources for Local Food
Elizabeth Beggins will be the January speaker for the Brown Bag Lunch program at the St. Michaels library sponsored by the Friends of the Library. Ms Beggins is a freelance writer and educator with over a decade of experience as a market gardener on the Eastern Shore.
She believes that our health depends on a keen understanding of what we eat, and that our food choices are vital to sustaining ourselves and our planet. Elizabeth also directs The You Food Project, a grassroots initiative designed to connect youth to food and the environment through school gardens. Currently underway with St. Michaels Elementary School fifth and sixth grades, the You Food program features hands-on lessons in plant and soil science, water conservation, local food systems, and gardening techniques. Students plant the garden, and then take part in engaging discussions, activities and experiments during the weekly classes.
Patrons are invited to bring their lunch and enjoy coffee and sweets provided by the library. Pre-registration is not required for this program. For more information, call the library at 410-745-5877, or visit www.tcfl.org.
by Cyndi Paxton Johnson
Do you hanker for all things Scottish? Then get thee to the Tilted Kilt, a new Scottish Pub/Restaurant/Sports Bar in the Avenue at White Marsh off of Route 95 in north Baltimore. The only one in Maryland and Delaware - this playful pub was packed full of happy customers on a cold Friday afternoon.
And really, what's not to like? The food is tasty, the beer is dark and flavorful (although they offer bland American beer for you Yanks), the music is loud, the sports centers are plentiful, and the girls are.....welll - see for yourself! Whoever dreamed up this take on the traditional Scottish kilt must be commended - a plaid push up bra with a stretchy micro kilt - and white knee socks! Better yet, the waitresses were pretty, fit and personable. They thought nothing of sitting down to chat for a moment - or pose for pictures!
Apparently attractive girls are referred to as "kilt tilters" because....well....use your imagination. Hence, the name of the Pub and the costume. Very cute.
While the majority of the crowd were men, there were several tables of middle-aged women enjoying the Shepherd's Pie and Fish & Chips. My mom and I had a fantastic time. The atmosphere was friendly and upbeat - and the beer selection was quite excellent - even on tap!
The dessert menu looked appealing, too - but we restrained ourselves. (and someone had over-indulged in the Shepherd's Pie and was feeling a bit.....uncomfortable. I'm better now - thanks!)