November 26, 2013 - Radio Kitchen - Thanksgiving Maryland Style
We still have just enough time to do some shopping for Thanksgiving dinner, the day after tomorrow, and for those who want to carry through with a Eat Local theme, we would like to propose a few side dishes that are quintessentially Maryland.
1 bag fresh sauerkraut
1 package medium breakfast sausage (Jimmy Dean is my preferred)
2 tbs apple cider vinegar (to taste)
1 tbs ground cumin
1 tsp caraway seeds
1. Rinse the sauerkraut in a strainer, and then place in a deep saucepan. Add the sausages, and mix them in completely. Pour enough water into the pan to cover the sauerkruat. Add the apple cider vinegar.
2. Bring to a boil, then reduce to simmer. Leave the saucepan uncovered. Cook for at least 30 minutes, or until the sausages are thoroughly cooked.
3. Stir in the cumin and caraway seeds and continue cooking for another ten minutes. Hold warm and serve with a slotted spoon.
1 pound bread cubes
1/2 stick of butter
1 cup celery, finely chopped
2 cups sweet yellow onion, minced
1/2 fresh parsley, finely chopped
1 pint raw, shucked oysters
1 tbs dried sage
1 tbs dried thyme
1/4 tsp grated nutmeg
1/8 tsp ground cloves
3/4 tsp sea salt
1 tsp ground black pepper
1 cup chicken stock
2 large whole eggs, beaten
2 tbs dry sherry
1. Scatter the bred cubes on a cookie sheet, and toast in a 350 oven until browned. Place the bread cubes in a large ceramic bowl.
2. Melt the butter in a cast iron skillet, over low heat, and add the celery and onions. Cook for about 5 minutes. Remove from heat, and stir in the herbs and spices.
3. Pour the vegetable and herbs over the bread cubes, add the oysters and toss well. Stir in the stock, the eggs, and the sherry and stir until the mixture is evenly moist.
4. If you are going to stuff the turkey, pack it in the cavity before cooking. To bake in a casserole, cook in a 350 oven for about 40 minutes, or until a crust forms on the top.
South River Club Crab Soup
(From Maryland's Way cookbook)
2 tbs butter
1 1/2 tbs flour
2 1/2 cups milk
1 tsp salt
1/4 tsp black pepper
pinch of cayenne pepper
1 pound of cleaned lump crab meat
1 cup cream
2 hard boiled eggs
dry sherry to taste
1. In a deep skillet over low heat, melt the butte and stir in the flour, making a blond roux. Add the milk and seasonings and stir until it is thickened.
2. Add the crabmeat and cream, and heat thoroughly.
3. Press the eggs through a sieve, and then add to the soup. Finish with sherry to taste.
Maryland Beaten Biscuits and Ham
(A traditional recipe, inspired by Maryland's Way)
4 cups flour
1 tbs high quality lard
1/2 tbs salt
1. Mix the flour, lard and salt. Add water to make a very stiff dough.
2. Working on a sturdy butcher clock table, knead the dough with your hands until it is pliable and smooth. Then you may work the dough with a rolling pin, or the back of a clean hatchet. Keep beating until the dough begins to pop, which will take about 20 minutes of diligent work.
3. When the dough has lightened in texture, form small balls, about the size of an egg. Press your thumb into the center of each biscuit and prick with a fork.
4. Place the biscuits on a cookie sheet and bake in a 400 oven for 20-30 minutes. When the edge of the biscuits are hard, they are done.
5. Serve the beaten biscuits with thinly sliced cured country ham and butter.
Olney Inn Sweet Potatoes
(From Maryland's Way cookbook)
4 cups of cooked and mashed sweet potatoes
1/2 cup dry sherry
1/4 tbs salt
1/2 cup white sugar
1/2 cup chopped black walnuts
2 whole eggs, beaten
1/2 cup melted butter
parsley for garnish
1. Combine all the ingredients in a bowl, and stir until evenly mixed. With an electric beater, whip the mixture until it becomes light and airy.
2. Fold the mixture into a buttered casserole and bake in a 350 oven until the top is golden brown. Garnish with the parsley before you bring it to the table.