October 2010 $5.50
Dinner at the Hemingways始 PAGE 6
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“Even if you’re not Polish.” 2
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CONTENTS FEATURES 6
Dinner with the Hemingways’
10 Great Grandma’s
White Cake MORE
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Brocolli and Rice Casserole
11 The Sweet Potatoe vs.
the Yam
14 Slow Cooker/Crock
Pot Pork Roast with Vegetables
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Shoo Fly Pie & Apple Pandowdy
S Drink Like Jack
hoo Fly Pie and Apple Pandowdy, the song by Dinah Shore was one of the best selling records of 1946. Lately a new generation has been introduced to the catchy tune due to its use in a popular automobile commercial. Unlike their older music loving counterparts, most of today’s generation has never had the pleasure of eating either of these two old fashioned desserts — despite the fact that Dinah just couldn’t get enough of them. Shoo Fly Pie is a traditional Pennsylvania Dutch dessert. Brown sugar, molasses, shortening, salt, and spices were all non-perishable ingredients that could survive the long ocean’s crossing to America made by German immigrants. The pie’s unusual name is said to be due to the fact that pies were traditionally set to cool on windowsills, and because of the sweet ingredients, the cook would constantly have to shoo the flies away. Apple Pandowdy is one of a family of simple desserts, known in different parts of the world as cobblers, duffs, grunts, slumps and pandowdies. While these desserts have subtle variations, the base of all of them is fruit baked with a sweet biscuit or cake top. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the dessert’s plain or “dowdy” appearance. Looks can be deceiving, apple pandowdy is delicious, especially topped with a bit of ice cream or whipped cream. Both these desserts are super easy to make, yet win rave reviews from diners. Try some tonight. Your dinner guests just won’t be able to get enough of that wonderful stuff !
Genuine Tennessee Whiskey
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Shoo Fly Pie
Cheri Sicard
8 Servings 1 unbaked 9” pie crust Crumb Topping: 1 C flour 1/2 C light brown sugar
Note: Crumb topping is a bit of misnomer as the crumbs will
be absorbed into the liquid bottom layer. Don’t worry if it looks strange going into the oven, it will all firm up as it bakes. You can make this pie using a full cup of molasses instead of the molasses/corn syrup mixture, but I find the flavor to be a little stronger than my liking, which is why I recommend the mixture.
1 tsp. cinnamon 1/2 tsp. nutmeg 1/3 C butter Liquid Bottom: 1 C boiling water 1/2 C light molasses 1/2 C dark corn syrup 1 tsp. baking soda 1 egg, beaten Preheat oven to 325 degrees. Mix the crumb topping ingredients together with a pastry blender until well mixed and mixture resemble fine crumbs. Set aside. Mix molasses and corn syrup, add boiling water and stir to mix. Add baking soda and beaten egg and mix well. Spoon into an unbaked piecrust. Spoon the crumb topping mixture over the top. Place pie on a foiled covered baking sheet (trust me, if pi shell overflows you donÂ’t want burning sugar syrup all over your oven) and bake for about 40 minutes or until pie is medium set and dark brown. Serve warm or chilled.
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DINNER AT THE HEMINGWAYS’
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The immensity of my grandfather’s myth meant everyone in town knew our business. And when my middle sister, Margaux, became one of the first true supermodels in the late ‘70s, the drama increased exponentially.
n my family’s house, outside the town of Ketchum, Idaho, life was lived at pendulum extremes—either chilly silence or flaming arguments, often occurring back-to-back. As a son of Ernest Hemingway, my father had inherited a complicated burden: the genetic tendencies toward addiction and overconsumption; the pain of abandonment caused by the way his father lived and, most tragically, the way he died; and the selfdoubt that comes with being the child of a legend, fearing that nothing he could do in his life would ever match what his parent achieved. My mother was very beautiful, yet painfully bitter. Her first husband had died in World War II, and after she married my father she resented him for not being the man to whom she’d lost her heart. The two of them fought every day. Food was the one constant. In fact, it was the way we felt and expressed love. We all thought of food all the time. While eating, we were already thinking of the next meal. There was the obsessive planning of culinary adventures. And nearly every night we had “wine time” at six o’clock. With one glass of wine everything was happy and smiley, but with each suc-
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According to what I saw all around me as a child, being an adult meant riding a roller coaster of extreme highs and devastating lows that inevitably led to sickness, craziness, or selfdestruction. To ensure against ever becoming sick, fat, or insane myself, I set about undoing the extremism I’d inherited from my family—the runningwith-the-bulls approach to life that was deeply encoded into the Hemingway DNA and that I sensed nipping at my own heels. cessive glass, everyone got more tense. By the fourth glass, no one was speaking unless they were yelling. Then we headed to the TV room because the dinner table was just too uncomfortable a place to eat. We ate incredibly well, but we ate in front of the TV.
When I left home at 16, food became both a source of comfort and a source of control. Controlling what I put into my body seemed the best way to avert the possibility of falling apart. And so I tried every approach to eat-
Mariel Hemingway
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I began examining my past, trying to recall the moments when I felt most in balance. The answer soon became obvious: summer. During the summer, my father caught local trout and we ate salads from our garden. Each summer, I traveled to Oregon to stay with my godmother, who had a plethora of fruit trees, grew every kind of vegetable, and raised chickens and goats, from which we had fresh eggs and milk. Recalling these memories brought me to a startling revelation: real food straight from the source is not only good for you; it also makes you feel good.
“ …the dinner table was just too uncomfortable a place to eat.”
Now I eat what is in season, what is vibrant in color, and what is organic. When I eat this way, I feel only ease, energy, and joy. And I have discovered that eating simple food made from simple ingredients is the truest way to love yourself and those around you.
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ing that exists. I have been macrobiotic, vegetarian, vegan, no fat, all fat, no protein, and high protein. One year I even ate nothing but fruit and organic coffee—and, yes, I was wired. This sometimes painful experimentation simply didn’t work for me. Years of rigid control over what I would and would not eat were their own form of extremism. And so, after many years and failures, I tried a new direction.
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“Unlike any other.” 8 Advertizement
Broccoli and Rice Casserole
A tasty dish easily prepared at home PREPARE: Steam the broccoli, about 6 minutes. Prepare the rice according to package directions. Spread the cooked rice evenly over the bottom of a 9 X 13 baking dish. Sprinkle the broccoli over the rice and set aside. Preheat oven to 350 degrees. Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, the whisk in the boiling water, salt, soy sauce, garlic and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes. FOR BROCCOLI AND RICE CASSEROLE 1 bunch of broccoli, cut into florets 2 cups white rice 1 stick of vegan margarine 1/2 cup all-purpose flour 3 1/2 cups boiling water 2 tsp salt
1 1/2 tsp garlic powder 1 tsp onion powder Pinch of tumeric 1 cup nutritional yeast flakes Salt and pepper to taste Pinch of paprika
1 tbsp soy sauce or tamari
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Great Grandma’s White Cake
For Great Grandma’s White Cake flour sugar double acting baking powder salt shortening milk vanilla
Rose Stepp
PREPARE: Oven: 350 Mix together: 2 2/3 c sifted flour 1 3/4 c plus 2 Tbsp sugar 4 1/2 tsp double acting baking powder 1 tsp salt Add:
Beat with mixer or vigorously w/ spoon for two min. by clock. Add 2/3 c unbeaten egg whites (5). Continue mixing two more min., scraping bowl constantly. Pour batter into greased and floured (3 pans) and bake. Note. (can separate 2 eggs using 2 whites to make frosting, use rest whole egg to make 2/3 c for cake).
2/3 c shortening 1 1/4 c milk 2 tsp vanilla Frosting: 1 c sugar 3 Tbsp water 3 Tbsp sugar 2 egg whites beaten to peaks 1 tsp vanilla (add to eggs 1/8 tsp) cream of tartar
PREPARE: Boil sugar, water, syrup, and cream of tartar until hard ball forms. Slowly add to beaten egg whites, beating at all times with mixer. Will get light and fluffy.
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The Sweet Potato vs. The Yam
Jennifer A. Wickes
I
t seems that most people get confused as to what is a sweet potato and what is a yam! In fact, in the United States, most people use both terminologies to refer to a sweet potato, when neither of these two vegetables is related! The sweet potato is found in tropical America and is a part of the Morning Glory family. The yam is a tuber (a bulb) of a tropical vine found in Central & South America, as well as the West Indies, Africa and Asia. Varieties There are mainly two varieties of sweet potato. The pale sweet potato has a very thin yellow skin with a bright yellow flesh. This variety is neither sweet nor moist, but more the texture of a white baking potato. The darker skinned sweet potato has a thicker orange skin with a sweet moist flesh. The true yam is not marketed or grown widely in the United States. Where it is marketed, is usually in Latin American markets. A yam can be as small as a potato and can grow as large as 7 feet and weigh over 120 pounds! The flesh can range in color from off-white to yellow to pink to purple! The skin color can be from off-white to a dark brown. Season: Both the sweet potato and the yam are available fresh from October through March. How to Select: When trying to choose a sweet potato, choose a medium sized variety with smooth unbruised skin. You will want to choose an unblemished yam with unwrinkled skin.
African Squash and Yams
6 Servings 1 onion, chopped 2 tablespoons oil
1 pound Hubbard squash, pared and cut into 1-inch pieces 2 yams, or sweet potatoes, pared & cut into 1� pieces 1 cup coconut milk 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Orange-Glazed Sweet Potatoes
4 Servings
1-pound sweet potatoes
1/4 Tbs wheat germ
3/4 c orange juice
1 Tbs margarine
1/2 c firmly packed brown
2 Tbs grated orange
sugar
peel 1 tsp cinnamon
Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender. 11
Storage: Store your sweet potatoes in a dry, dark 55 degree F (12 - 13 degrees C) area for approximately a month. Otherwise, use your sweet potato within the week. Never place a sweet potato in the refrigerator. Store your yam in a cool, dark, dry place up to 2 weeks. Never place your yam in the refrigerator.
Sweet Potato Pie
8 Servings
Nutritional Qualities: Sweet potatoes have high Vitamins A and C. Yams have higher sugar content. Wine Pairings: Depending on what you are serving with your yams or sweet potatoes and as to how you are preparing it, try a Chardonnay, a Fume Blanc, a French Colombard or a Syrah. Spices: Brown sugar, butter, cardamom, cinnamon, cloves, coriander, cumin, ginger, lemon juice, lemon peel, mace, marjoram, nutmeg, orange juice, orange peel, poppy seed, sage, savory, thyme. Equivalencies: 1 pound fresh = 3 medium = 3 ½ - 4 cups cooked and chopped Preparation: A sweet potato can be prepared like a potato: baked, boiled, sautÊd, steamed, microwaved, or fried. A yam can be prepared like a sweet potato!
1/2 c softened butter
1/3 c milk
1/2 c firmly packed brown sugar
1/2 tsp salt
1 c Mashed, cooked sweet
1 tsp vanilla extract
potatoes
1 pie shell, unbaked
3 lightly beaten eggs 1/3 c corn syrup Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients; mix well. Pour into pie shell. Bake in a 425-degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. Copyright 2001 Jennifer Wickes
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Grandma’s Pheasant 2/3 cup flour
1 tsp worchestershire sauce
1 tsp garlic salt (I usually
2 T Ketchup
use a lot more garlic salt)
2 T flour
2 Pheasants (I halve the
1 cup sour cream
Pheasants)
2 T chopped Parsley
1/4 cup butter
2/3 cup chopped onion
1-1/2 cups beef broth
Ground pepper or hot sauce
2 cups mushroom slices
Note:
(add to taste)
Pheasant can cook whole, but will take longer.
Esther Abrahamson
Combine flour and garlic. Roll pheasant in. Shake off excess. Brown pheasant in 2 tablespoons or more of butter, add one cup of broth ( I usually cover the pheasant with broth). Braise for one hour (or more) in pan with lid. In another pan, sautĂŠ mushrooms and onions. Stir in other ingredients, except sour cream, until smooth. Remove pheasant from covered pan. Mix drippings from pheasant with other ingredients. Add sour cream (I usually mix a small amount of the drippings with the sour cream before adding to the large pan). Add either ground pepper or hot sauce to taste.
Taste
SHARING
This event will be open to all who are interested in sharing family recipes. People will gather around food and drinks with voluntary sharing of family recipes. A book will be created from all recipes donated, and it will be free to all who donate. Even without a recipe you
June 16, 2009 3276 White Bear Ave. White Bear Lake, MN 55110
will enjoy yourself.
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THe crock pot Slow Cooker/Crock Pot Pork Roast with Vegetables
3 pounds boneless pork shoulder roast 2-15 ounce cans chicken broth 3 cups peeled, chopped potatoes 2 onions, peeled and quartered 1 cup carrots, cut into chunks 1 tablespoon dried rosemary 1 teaspoon ground black pepper salt (to taste) Place the pork roast in your slow cooker/crock pot. Pour in the broth. Add potatoes, onions, carrots, rosemary, and pepper. Cover and cook on Low 8 to 10 hours. Season with salt to taste.
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Bengelhart
Crock Pot Banana Pecan Bread
8-12 Servings
4 tbsp butter, melted and cooled
Bengelhart
1/2 cup sugar 1 tsp cinnamon 2 eggs 1/4 cup orange juice 1 tsp vanilla extract 1 cup ripe banana, mashed 1/2 cup ripe banana, diced 3/4 cup toasted chopped pecans 2 cups baking mix, Jiffy or Bisquick Garnishes: powdered sugar, sweetened cocoa powder or icing Preheat a 5-6 quart crock pot on high about 15 minutes. In a large bowl, stir melted butter, sugar and cinnamon together. Beat in eggs, orange juice and vanilla. Stir in banana, nuts and baking mix then set aside. Spray bottom and sides of preheated crock pot with spray oil. Pour in batter and bake, covered, for 1 hour. Test by inserting a clean knife in center. Remove lid and crock pot from heating element and place on a rack to cool slightly. Run a knife around sides of bread before removing from pot. Slice and serve banana bread right from pot. Alternatively, place a cooling rack on top of pot with pot handles jutting out on sides. Use pot holders to hold pot and rack, flip, and turn pot over in one swift movement. The bread pops right out and is sturdy enough to flip upright. Or use a plate on top and flip.
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