prepared by government and focused on traditional Newfoundland dishes
and ingredients (the one on Microwave cooking being a notable
exception). During the cataloging process I had a chance to look
through these books and stumbled on several improbable and strange
recipes, edited versions of several such recipes are included below.
Broiled Grapefruit
2 large grapefruit, halved
2 Tbsp. butter
1/4 c. brown sugar
1/4 Tsp. cinnamon
Halve grapefruit. Melt butter and then add sugar and cinnamon, pour
on grapefruit halves. Microwave on high for 6-7 minutes. Garnish as
desired.
A co-worker and I were how readily available grapefruit was at the
time this book was published.
Dandelion Wine
3 quarts Dandelion blooms
1 gallon boiling water
3 lemons
1 orange
3 pounds sugar
1/2 cake yeast
1 slice toast
Pour boiling water over dandelion blooms and let stand overnight.
Strain bloom mixture and add the juice of the lemons and orange and
the sugar. Boil for half an hour then cool. Spread the yeast on
toast and add to cooled liquid. Allow fermentation. Bottle
appropriately when fermentation ceases.
If there were any dandelion blooms around right now I would be very
tempted to try this. Maybe I will remember next spring and try to
make some dandelion wine then.
Does anyone know where I might find yeast in cakes?
Blueberry Wine
2 quarts blueberries
4 quarts boiling water
6 cups sugar
3 cups prunes
Add berries to the pot of boiling water, keep the pot on the stove
until the water returns to a boil before straining. Add sugar and
boil for 5 minutes. Cool and add prunes. Place liquid in a jar and
let it stand for 2 months before bottling.
I keep wondering what causes the fermentation is this recipe as it
doesn't call for yeast. Is it possible that the prunes are the key?
Salt Pork Buns
1 cup salt pork, finely chopped
4 cups flour
8 tsp. baking powder
1/4 c. margarine
1/2 c. molasses
1 1/2 c. water
Fry out salt pork to make scrunchions. Add margarine to combined dry
ingredients. Add scrunchions to mixture and mix well. Combine
molasses and water before adding to flour mixture. Mix. Roll the
dough to a ½ inch thickness. Cut desired shapes and place on floured
baking sheet. Bake at 400 degrees F. for 15 minutes.
As off-putting as salt pork might seem in a desert, I might be
tempted to give these a try. A salt pork Christmas cake that I made
last year worked out quite well, even if the ingredients were a little
hard to come by.
By the way, if anyone tries any of these I would be interested in
hearing how they turned out. I am particularly interested in getting
a report on the Broiled Grapefruit.
2 comments:
Well, the only one that is strange to me is the Broiled Grapefruit - the rest I've heard of.
Is the odd thing about the blueberry wine that it has no yeast? I guess so...
Just because you have heard of them doesn't mean that they can't or should not have been listed.
Just because people in Newfoundland use salt pork in their deserts doesn't mean that this is common in other western cooking traditions. I would think that in many parts of the world (and most parts of Canada) this would be seen as an odd ingredient choice for a desert.
Though dandelion wine is not a particularly rare concept, the idea that we would use something typically considered a weed as the title ingredient was what caused me to notice it. Someone that enjoyed this wine might start to view dandelions and their blooms quite differently.
And, yes, the blueberry wine recipe was included because it did not have yeast as an ingredient.
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