necessary. Add the beef broth or beef McGovern’s Family Restaurant baseShove with the sameFall amount 310 Street, River of water as broth. Whisk and let simmer to thicken. 508-679-5010 Add salt and pepper to taste. I sometimes mcgovernsonthewater.com cheat to make a darker gravy and This well-known restaurant and use ban-a capful of Kitchen Bouquet to darken quet facility overlooking Laurel Lakethe gravy. Let simmer few hoursbuffet until the usually packs themfor in afor a large beef is tender and theThe vegetables are soft on Thanksgiving Day. menu typicaland cookedtraditional through. turkey dinner with ly includes Paul’s stuffing, butternut squash, prime Norwegian dessert waffles rib, ham, and much more. The restaurant These waffles are buttery, sweet, and has beenNorwegians offering dine-in and takeout, yummy! make them in a including its locally famous corned beef heart-shaped waffle iron. My godmother, and cabbage, for 50 years. Here’s a proJohanna Risdal, and my mom’s best friend, tip: if you can’t wait until Thanksgiving for Helen Wilhelmsen, used to make the best a roast turkey dinner, you don’t have to – waffles. I couldn’t decide on which was it’s on the regular menu. better so I combined them both and have been making them for many years. There Merrills on in the is a little café myWaterfront parent’s home town 36 Homerswhere Wharf, New Bedford in Norway Johannes is famous 508-997-7010 for his waffles, conversation, and cozy merrillswaterfront.com atmosphere. I never do a trip back without This favorite function stopping in forrestaurant waffles andand a strong cup facility sits on the waterfront overlooking of black coffee. Norwegians love their the busy fishing port. But if fish isn’t your coffee. These are best served with butter thing on traditional turkey day, beSour sure (of course) and a really good jam. to keep watch for their holiday offerings. cream is a really delicious substitute for Last year, Merrill’s served up turkey and the butter. prime rib, all the sides like apple sage 6 eggs stuffing, and sweet corn and polenta ravioli, plus pies galore. 1 pint sour cream 6 heaping Tbsp flour
The Pasta House
tsp baking 1003Alden Road,powder Fairhaven 508-993-9913 1 stick melted butter (salted) thepastahouse.net In a stand mixer, beat the eggs and sugar If their Pumpkin Patch Old-Fashioned together on high for a half hour. Add the (now on the bar menu) doesn’t get you butter and sour cream and continue to inside, nothing will. Luckily, you can find beat on medium speed. Sift together a recipe in the sidebar for this drink and the flour and baking powder into the wet serve it with your Thanksgiving dinner mixture and fold in until mixed. Let sit for takeout atThe least an hour before using. Pasta House served up a spread Preheat an electric waffle iron sprayham with last year that included turkey dinner, a cooking spray and grease with a bit of dinner, fillet mignon, braised short rib, butter. Using a ladle, pour the mixture on and more. Currently, pickup and delivery the iron to cover the regular bottommenu, but leave is available from the includspace onapple the sides spreading ing their ciderfor sangria to go.during We’ll cooking close. Continue tothey cookdream just haveand to wait and see what in batches. I usually keep my finished up for Thanksgiving. waffles covered with a clean dish cloth while I continue to make the rest. The The Wharf Tavern in the refrigerator dough can Street, stay covered 215 Water Warren for a day before using. 401-289-2524 thewharftavernri.com Fiskegrateng (Fish Gratin) My dadstuffed used toquahogs make this a lot when he While nibbled by the came may in from fishing trip and hadtradisome water notabe a Thanksgiving tion, established in freshthe codWharf homeTavern, with him. It is still weird
1955 on the historic wharf that dates to the 1700s, isn’t all about summer. Last year they served up a feast of turkey, roast prime rib, sausage stuffing, and more. The restaurant currently offers dine-in and takeout, including some oven-ready dishes like seafood casserole and stuffed lobster.
White’s of Westport
66 State Road, Westport 508-675-7185 shop.lafrancehospitality.com White’s has been offering family-style for me toand go curbside to a storemeals to buypickup fish after takeout for growing so up when with fish freshDay offcomes the boat. months, Turkey Make sure buybet your fish at a good around, it’syou a good they’ll have a handle ratherSome a drumstick) thatseen too. fish(or market. recipeson I have Currently, the restaurant offering meal have macaroni instead ofis potato. I tend packages and platters like its “Taste to be a traditionalist to my dad’s greatof New England” that comes chowcooking. My husband’s dadwith always made der, quahogs cakes orhousehold its Italian it with potatoand too.clam So that is our package of salad, lasagna, meatballs and rule. We serve it with melted butter (yes, breadsticks. Both meals serve six. Also more butter) and fried onion. My husband available meal packs insists onare thedinner-for-two onion. like fish and chips, lobster rolls, bourbon ½ lbs. cod fillet boiled topasta just cooked beef1 tips, and even kid-sized and through broken up into flaked meatballs forand two. With more than 60 pieces years in the hospitality industry, White’s is accustomed to cooking for a crowd. 1 ½ large potato peeled and boiled and broken to tiny pieces (not quite mashed but small)
Pumpkin Old-Fashioned
E S T. 1 9 0 0
TRY OUR PIES!
Pork • Meat • Chourico • Chicken Buffalo Chicken • Chili • Salmon Also try Stuffed Quahogs and Desserts HOURS: Mon-Fri 7am-5pm, Sat 7am-3pm
1729 South Main St. Fall River, MA
CALL 508-676-8605 Facebook.com/ HartleysOriginalPorkpiesFallRiver
Delicious Custom Cakes, Cupcakes and Desserts
3 Tbsp butter 2 Tbsp flour
1 ¼ cup whole First you’ll needmilk to concoct cinnamon syrup. Mix ½ cup sugar, ½ cup water, 2 egg beaten and a three-inch cinnamon stick in a 1 tsp saltBring it just to a boil, turn off small pan. the heat let itcrumbs cool. Remove the 1/2 cupand bread cinnamon stick and discard or use it to 2 Tbsp melted butter to pour over the garnish the cocktail if you like. The syrbread crumb topping. up will last for three weeks in the fridge. To make the cocktail, fill a shakMix the fish and potato together and set aside in a baking dish.Combine Melt the¼ 3 Tbsp er halfway with ice. cup ofpumpkin butter and flour in the bottom of a puree with three ounces saucepan make the rue. Slowly add bourbon,to two ounces maple syrup, ¼ the milkcinnamon and heat. Remove from the orheat ounce syrup, one ounce ange liqueur, and two eggs. Add the and whisk in the beaten dashes orange bitsalt. Return to the pan and cook for about Shake well. 5ters. minutes and continually stir until the Fill two old fashsauce smooths and there are no lumps. ioned glasses with Pour the milk and egg mixture over the ice,and pour in the Top with the bread fish potatoes. strainedPour cocktail crumbs. the melted butter over the and garnish with a bread crumbs. twist at of 350° orange Bake forpeel about 45 minutes until and a cherry. the top is a golden brown.
265 Walnut Plain Road Rochester, MA
508-763-4905
artisanbakeshop.com
OPEN OPEN FOR FOR TAKEOUT TAKEOUT Monday - closed • Tue-Thu 11:30am-9pm Fri-Sat 11:30am-9:45pm • Sun 12-9pm
177 Columbia St. • Fall River, MA (508) 675-7018
2021Insider | The South Coast Insider TheFebruary South Coast | November 2020
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