I often thought of traditional New England cooking rather average, like baked beans and clam chowder. This gorgeous cookbook features an enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century. There are dishes like wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and high-peaked White Mountain cake.
One review read as: "This is an elegantly written, well conceived, and compelling work . . . a delight to read."
Chapters are grouped into the categories of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. The cookbook puts the New England cooking tradition on display in all its unexpected, and delicious complexity.
Set the oven rack in the middle position. Preheat the oven to 450°F.
Arrange approximately half of apple slices on bottom of pie crust in an overlapping pattern. Sift together sugar, cinnamon, and salt. Sprinkle half of cinnamon sugar over apples. Pour heavy cream into 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half of egg mixture over top of pie. Layer remaining apples in pie and sprinkle with remaining cinnamon sugar. Pour remaining cream mixture over top of pie. Dot with butter. Bake 10 minutes, reduce oven temperature to 350°F, and bake 45 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned. Check pie during baking; if crust is browning too quickly, cover loosely with foil. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. Store covered with paper towels and plastic wrap in the refrigerator.
Melt butter in large nonstick skillet on medium-high heat. Add onion, carrots and mushrooms; cook and stir 5 minutes or until vegetables are tender. Add ground beef; cook and stir 5 minutes or until meat is no longer pink. Stir in marinade and tomato paste until well blended. Add peas; stir gently. Spoon mixture into 2-quart casserole. Spread evenly with potatoes. Broil 5 to 6 minutes or until golden brown.