I prepared these for New Years brunch. Totally a perfect wintery-celebration side dish.
(Presented in my favorite green ceramic serving dish, photo c/o Abby.)
Maryland’s Way: The Hammond-Harwood House Cook Book
(Waste not want not)
1906 postcard c/o Southern Heritage cookbook
More preservation tactics of Mrs. B.C. Howard née Jane Gilmor, this time in the form of chutney. Mrs. Howard has a number of Indian recipes in her cookbook, including three “East India Receipt”s for chutneys and pickled lemons. She also includes a curry, a recipe for “Binderloo”, and “Indian Pilau.” From my modern vantage point…
According to culinary historian Michael Twitty, cymlings “have a special place in early African American history as they were one of the few squash commonly grown and consumed by the enslaved community.” And certainly this recipe hails from a plantation where that fact is relevant. “The Plains” (also known as Ophan’s Gift, demolished in 1958)…
Elizabeth Staats (1852-1933, Kent County) collected recipes – hundreds of them. The collection started with a scrapbook Staats inherited from her mother Mary Griffith (1829-1892), whose original book contains handwritten recipes for food as well as things like soap and a “cure for cholera.” Staats finished that book before compiling the second book of over…
To further emphasize my status as an unqualified Maryland food appreciator, I will confess that of all the seafood offerings at crab houses, I’ve consumed “New England” clam chowder the most in my lifetime. My love of crab came slowly (and I still haven’t caught the craze for oysters) but I will never turn down…
Maryland cooking (like that of many places that were/are dining destinations), has two sides to it. Front and center we have the legacy represented by the hotels and caterers – the terrapin, the deviled crab, the fine wines from around the world straight from the Port of Baltimore. On the back end are the legions…
According to cocktail historian David Wondrich in his book “Imbibe!”, Fish House Punch should be “made a mandatory part of every Fourth of July.” If the punch’s provenance is indeed as historic as people claim it is, then it may well deserve priority over cans of beer that say “America” on them. And with a…