Colonial Classics

In honor of Presidents day last week , our foodie walk consisted of  colonial foods.  For those of you who were interested in how you can make these fabulous foods at home, here are the recipes.

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Cherry Pie in a Cast Iron Skillet

Pre-heat the oven to 425

1 jar of Chukar sweet cherry pie filling

1 pie crust (recipe to follow)

4 Tbsp Butter

4 Tbsp Brown Sugar

Pie Crust:

Pie Crust
1 cup cold butter
1/4 cup powdered sugar
1 egg
1 tbs. very cold water
2 1/2 cups flour

Cut the butter with the powdered sugar using a pastry blender or food processor.

Add in the egg, water and flour.

Do not over mix.

Roll out your dough.

 

In your cast iron skillet melt the butter, and sprinkle the brown sugar over it. Just as it starts to sizzle, pull the pan from the heat and quickly place your pie crust in the bottom. Fill the crust and add a lattice top. Pop the whole thing into the oven for about 35 minutes until your crust is golden. Cool and enjoy!

 

Oyster Soup from Dining With The Washingtons recipes from Mount Vernon

1 pint Oysters in their liquor

3 slices of bacon

1 small onion

2 Tbsp flour ( I used a Gluten Free blend)

2 Tbsp softened butter

1/2 tsp Majoram

1/2 tsp Thyme

3/4 tsp Salt

1/4 tsp Black Pepper

1 1/2 Cup Milk

1 Cup Cream

2 large Eggs lightly beaten

1. Place the oysters in a strainer over a large bowl and drain, reserving the liquid

2. In a large saucepan, fry the bacon until crisp, crumble into pieces and set aside. Keep about a tablespoon of rendered bacon fat in the pan. Add the onion and saute until softened and just beginning to brown.

3. Blend the flour and butter together to make a rue. Stir into cooked onion. Stir frequently until the onions have an even coating.

4 Measure the oyster liquid, if necessary, add enough water to make 1/2 cup. Stir into the sauteed onion along with all of the spices. Cook until slightly thickened.

5. Gradually blend in the milk and cream until the soup is just under boiling.

6 Remove from heat. Whisk together the eggs and about 1 cup of the broth, stirring constantly to keep the eggs from curdling. Gradually blend the egg mixture back into the soup and cook until just below boiling. Do not allow the soup to boil, as that will cause curdling.

7. Add the oysters and bacon pieces back into the soup and cook for about 3 minutes until the oysters are plump.

8. Serve with a sprinkle of parsley, if desired.

 

Hoe Cakes

1 cup Cornmeal

1 1/2 cup boiling water

Pinch of salt

Mix ingredients together in a medium bowl. After about 10 minutes pour a small amount into a hot skillet. Cook about 3 minutes on each side or until golden. Top with honey or add to soup.