Supper Club Recipes: The Taverns of Colonial Williamsburg
Over eight months after the fact, and to celebrate my newly cleaned Dutch oven, here are the recipes from our supper club.
For the record, these are the recipes as they are in the cookbook, and won't reflect any changes we made for our presentation.
Appetizers
CHEESE WAFERS
MAKES 36 WAFERS
These Wafers will last for several weeks if kept tightly covered in a tin and stored in a cool dry place.
1 cup flour, plus more for kneading 1 cup grated sharp cheese, such as
1 teaspoon salt Cheddar, tightly packed
1/2 teaspoon ground ginger 1/4 cup toasted sesame seeds
1/3 cup chilled vegetable shortening 1/2 teaspoon Worcestershire sauce
2-3 tablespoons ice water
In the bowl of a food processor, combine the flour, salt, ginger, shortening, cheese, sesame seeds, and Worcestershire sauce. Process in several quick, short pulses until blended. With the blades in motion, pour in just enough ice water to make a soft dough that forms a ball around the blades. Turn out onto a floured work surface and knead briefly. Divide the dough in half; making 2 logs 8 inches long and 1 1/4 inches in diameter. Chill for 20 minutes or until firm.
Preheat the oven to 400F and grease 2 large baking sheets. Slice the logs into 1/8in thick wafers and place on the baking sheets. Prick with a fork and bake until lightly browned, 10-12 minutes. Cool on a wire rack.
Chowning's Tavern Crabmeat and Artichoke Casserole
SERVES 6-8
For an amusing presentation, cook and serve this recipe In crab-shaped containers that can be found in specialty kitchen equipment stores.
1 pound flaked crabmeat (about 3 cups)
8 artichoke hearts, boiled until tender and chokes removed, or 2 (9-ounce) packages frozen artichoke hearts, thawed
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter 3 tablespoons flour
2 cups Chicken Stock (recipe follows) or low-salt canned chicken stock
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons (1/4 stick) unsalted butter, melted
Pick over the crab to remove any bits of broken shell: Pat the artichokes dry with paper towels and cut into 1/2-inch pieces.
In a large bowl, mix together the crab, artichokes, onion, green pepper, and lemon juice. Season with salt and pepper and transfer to a buttered 2-quart baking dish.
In a medium saucepan over medium heat, melt the 3 tablespoons butter. Add the flour and stir until well blended and lemon colored, about 3 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and smooth, about 10 minutes. Season with salt and pepper. Cool slightly and pour over the crab mixture. The casserole can be prepared to this point up to a day in advance. Keep covered and refrigerated until ready to bake.
Preheat the oven to 350°F. In a small bowl, mix the bread crumbs with the cheese. Sprinkle over the top of the baking dish and drizzle with the melted butter. Bake until browned on top and bubbling hot, 25-30 minutes.
Soup
Corn Chowder
SERVES 6
The cream-style corn called far here comes in a can. Make your own by cooking fresh kernels in butter and pulsing briefly in a food processor:
3 ounces salt pork, cut into small cubes
1 large onion, finely chopped
1 celery rib, chopped
2 medium all-purpose potatoes, peeled and cut into 1/2-inch dice
2 cups Chicken Stock (page 24) or low-salt canned chicken stock
2 cups cream-style corn
2 cups milk
1/4 cup (1/2 stick) unsalted butter
Salt and freshly ground white pepper to taste
In a large heavy saucepan, place the salt pork. Cook over medium-high heat, stirring often, until lightly browned and the fat has rendered, 3-5 minutes. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the celery, potatoes, chicken stock, and 1 cup water. Cook until the potatoes are tender, 15-20 minutes. Stir in the corn and cook 5 minutes longer.
In a small saucepan over medium-high heat, heat the milk and butter until the butter has melted. Stir this mixture into the chowder and season with salt and pepper. Serve hot.
Entree
The King's Arms Tavern Colonial Game Pie was a favorite. Included are the recipes for the sauce and pie crust used.
King's Arms Tavern Colonial Game Pie
SERVES 8
This classic KIngs Arms favorite is made of venison, duck, rabbit, and rich brown sauce laced with currant jelly, all beneath a crusty pastry top.
1 duck (4-5 pounds) 1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper to 1/2 cup seedless currant jelly
taste 1/2 pound sliced bacon, cut into 1-inch
1 rabbit (2-21/2 pounds), cut into 8 pieces
pieces 10 ounces mushrooms, cleaned,
1 pound fillet or shoulder of venison, trimmed, and halved or quartered
trimmed and cut into 1/2-inch cubes 1 (10-ounce) package frozen pearl
1/4 cup vegetable oil onions, thawed
1 cup Port 1 large egg
3 cups Brown Sauce (recipe follows) 2 tablespoons milk
1 clove garlic, minced 2 recipes Pie Pastry
Preheat the oven to 400°F. Season the duck inside and out with salt and pepper. On a rack in a large roasting pan, place the duck breast side up. Roast for 30 minutes, reduce the temperature to 325°F., and roast until the juices run clear when pierced with a fork at the thickest part of the thigh, or 20-22 minutes per pound. Remove from the pan and cool.
In a large covered casserole or Dutch oven, place the rabbit. Pour in enough water to barely cover the bottom of the casserole. Season with salt and pepper. Cover and cook over medium heat, turning the pieces often, until tender, about 1 hour. Add small amounts of water if necessary to prevent scorching.
Remove the rabbit from the casserole and cool.
Season the venison with salt and pepper. In a large skillet over high heat, heat the oil. Add the venison and cook, stirring often, until the cubes are lightly browned on all sides, about 5 minutes. Remove the venison to a plate or platter and pour off the fat from the skillet. Pour the Port into the skillet and return to the heat. Cook, stirring to scrape up any browned bits in the bottom of the pan, until the Port has reduced by halt; about 5 minutes. Return the venison to the skillet and pour in the brown sauce. Reduce the heat to medium low, cover, and simmer until the venison is very tender, about 30-45 minutes for fillet or 60 minutes for shoulder. Stir occasionally.
Meanwhile, remove all skin, bones, and gristle from the duck and the rabbit. Cut the duck and rabbit into 1 1/2-2-inch pieces and add to the skillet with the venison. Season the mixture with the garlic and Worcestershire sauce. Stir in the currant jelly and season with salt and pepper. Remove from the heat and cool completely. (The recipe can be prepared ahead up to this point. It keeps refrigerated for up to 3 days or frozen for up to 1 month.)
In a large skillet over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour off all but 2 tablespoons of fat from the skillet. Return the skillet to the heat and add the mush- rooms. Cook, stirring often, until softened and lightly browned, about 7-10 minutes. Pat dry the onions.
Divide the venison mixture into 8 (2-cup capacity) individual greased casserole dishes. Add equal amounts of the mushrooms, bacon, and onions. In a small bowl, mix the egg and milk to make an egg wash.
Preheat the oven to 375°F. Rollout the pastry to a thickness of 1/8 inch. Cut out circles large enough to seal the edges to the rim to top each casserole; Use the tip of a sharp paring knife to cut a small hole in the center to allow the steam to escape. Prick the pastry with a fork and brush with the egg wash. Bake at 350°F. for 25-30 minutes, or until the crust is golden brown. Serve piping hot.
Brown Sauce
MAKES I QUART
1/4 cup (l/2 stick) unsalted butter 1 tablespoon bottled brown gravy
1 cup flour sauce
1/2 cup tomato puree Salt and freshly ground black pepper to
2 quarts hot Beef Stock (page 29) or taste
low-salt canned beef stock Caramel color (optional)
1 tablespoon powdered beef bouillon or 1 beef bouillon cube
In a large saucepan over medium-high heat, melt the butter. Add the flour and stir until the mixture is lightly browned. Stir in the tomato puree, beef stock, and bouillon. Increase the heat to high and bring to a boil, stirring often, until the mixture is smooth and slightly thickened, about 15 minutes. Reduce the heat to very low and simmer, stirring occasionally, until the sauce has reduced by half; about 2 hours.
Add the bottled brown gravy sauce, season with salt and pepper, and add the caramel coloring, if desired. Strain through a fine-mesh sieve and cool. Refrigerate until ready to use.
Pie Pastry
MAKES ENOUGH FOR 1 SINGLE-CRUST 10-INCH PIE
2 cups flour
1/3 cup chilled vegetable shortening or 1 teaspoon salt lard
2 tablespoons sugar (for sweet pastry)
1/3 Cup ice water, or more as needed
1/3 cup unsalted butter, cut into small pieces and chilled
Into a large bowl, sift the flour with the salt and sugar, if using. Add the butter and shortening and cut into small pieces with 2 knives or a pastry cutter. (Alternatively, in the bowl of a food processor, combine the flour, salt, and sugar and pulse once or twice to blend. Add the butter and shortening and process until the mixture resembles the texture of coarse meal, about 10 seconds. Transfer to a large bowl.)
Make a well in the center of the mixture and add the water. Mix quickly with a fork to form a soft dough. Add another 1-2 tablespoons cold water if the dough appears to be too dry. Turn out onto a floured work surface and work gently into a rough ball. Wrap in plastic and refrigerate for at least 30 minutes. (The pastry dough can be made up to a day in advance.)
Christiana Campbell's Tavern Bean and Corn Succotash
SERVES 6
"Succotash" comes from "Misickquatosh, " a Native American name for a dish of corn and kidney beans cooked In bear grease. 10 days version-minus the bear grease-also contains onion, green pepper; hominy, lima beans, peas, black beans, and chickpeas.
2 cups fresh or frozen corn kernels 1/2 cup fresh or frozen field peas or lady
1/4 cup (1/2 stick) unsalted butter peas
1 small onion, finely chopped 1/2 cup canned black beans, rinsed
1/2 green bell pepper, cut into tiny dice 1/2 cup canned kidney beans, rinsed
2 cups canned hominy, drained 1/2 cup canned chickpeas, rinsed
1/2 cup fresh or frozen baby lima
Salt and freshly ground black pepper to beans taste
Place the corn in a medium saucepan. Add 1 tablespoon water and cook over medium heat until tender, about 5 minutes. Drain well.
In a large saucepan over medium-high heat, melt the butter. Add the onion and pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the hominy and cook 5 minutes longer. Add the lima beans, peas, black beans, kidney beans, and chickpeas. Season with salt and pepper, cover, and heat over medium-low heat for about 5 minutes.
Christiana Campbell’s Tavern Sweet Potato Muffins
Makes 6 dozen
½ cup butter ¼ teaspoon salt
1 ¼ cups sugar 1 teaspoon cinnamon
2 eggs ¼ teaspoon nutmeg
1 ¼ cups canned sweet potatoes, mashed 1 cup milk
1 ½ cups all purpose flour ¼ cup pecans or walnuts, chopped
2 teaspoons baking powder ½ cup raisins, chopped
Preheat oven to 400F. Grease 1 ½ in muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not overmix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400F for 25 minutes.
Dessert
Chowning's Tavern Apple Cider Cake
SERVES 10-12
Use flavourful cooking apples like Rome Beauty, Crispin, Granny Smith, or Golden Delicious for best results.
4 medium apples, peeled, cored, and 2 teaspoons baking soda
finely chopped 2 teaspoons cinnamon
2 cups sugar 1/2 teaspoon grated nutmeg
2 large eggs, lightly beaten 1/2 teaspoon allspice
1 cup (2 sticks) butter, melted and 1 cup finely chopped walnuts
cooled 1 cup apple cider
3 cups flour 1/2 cup confectioners' sugar
Preheat the oven to 350°F. and butter a 2-cup nonstick Bundt pan. In a large bowl, place the apples and sprinkle over the sugar. Stir well and set aside for 15 minutes, stir- ring often.
In a large bowl, combine the eggs and butter and mix well. In another large bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and walnuts. Add the butter- egg mixture and the reserved apples, and stir well. Pour the batter into the pan, smooth the top with a spatula, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the cake stand in the pan for 10 minutes. Invert onto a wire rack.
In a small saucepan, place the cider and bring to a boil over high heat. Boil until reduced by half Cool slightly and stir in the confectioners' sugar. Drizzle over the cake while warm. Let the cake cool completely before slicing.
Shields Tavern Coconut Ice Cream
MAKES 1 1/2 QUARTS
1/2 cup sugar 1 tablespoon rum
2 (15-ounce) cans cream of coconut
In a small saucepan, mix the sugar and 1j2 cup water to make a simple syrup. Warm over medium-high heat, stirring gently, until the sugar has dissolved. Remove from the heat and cool.
In a large bowl, mix the syrup, cream of coconut, and rum. Chill in the refrigerator until very cold. Freeze in an electric ice cream maker following the manufacturer's instructions.
The Red Wine Punch has already been posted by stampinmak, and the Chowning's Tavern Root Beer was purchased in Williamsburg, and I don't know if it can be ordered.
Enjoy,
Indy
For the record, these are the recipes as they are in the cookbook, and won't reflect any changes we made for our presentation.
Appetizers
CHEESE WAFERS
MAKES 36 WAFERS
These Wafers will last for several weeks if kept tightly covered in a tin and stored in a cool dry place.
1 cup flour, plus more for kneading 1 cup grated sharp cheese, such as
1 teaspoon salt Cheddar, tightly packed
1/2 teaspoon ground ginger 1/4 cup toasted sesame seeds
1/3 cup chilled vegetable shortening 1/2 teaspoon Worcestershire sauce
2-3 tablespoons ice water
In the bowl of a food processor, combine the flour, salt, ginger, shortening, cheese, sesame seeds, and Worcestershire sauce. Process in several quick, short pulses until blended. With the blades in motion, pour in just enough ice water to make a soft dough that forms a ball around the blades. Turn out onto a floured work surface and knead briefly. Divide the dough in half; making 2 logs 8 inches long and 1 1/4 inches in diameter. Chill for 20 minutes or until firm.
Preheat the oven to 400F and grease 2 large baking sheets. Slice the logs into 1/8in thick wafers and place on the baking sheets. Prick with a fork and bake until lightly browned, 10-12 minutes. Cool on a wire rack.
Chowning's Tavern Crabmeat and Artichoke Casserole
SERVES 6-8
For an amusing presentation, cook and serve this recipe In crab-shaped containers that can be found in specialty kitchen equipment stores.
1 pound flaked crabmeat (about 3 cups)
8 artichoke hearts, boiled until tender and chokes removed, or 2 (9-ounce) packages frozen artichoke hearts, thawed
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter 3 tablespoons flour
2 cups Chicken Stock (recipe follows) or low-salt canned chicken stock
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons (1/4 stick) unsalted butter, melted
Pick over the crab to remove any bits of broken shell: Pat the artichokes dry with paper towels and cut into 1/2-inch pieces.
In a large bowl, mix together the crab, artichokes, onion, green pepper, and lemon juice. Season with salt and pepper and transfer to a buttered 2-quart baking dish.
In a medium saucepan over medium heat, melt the 3 tablespoons butter. Add the flour and stir until well blended and lemon colored, about 3 minutes. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring often. Reduce the heat to medium and simmer until thick and smooth, about 10 minutes. Season with salt and pepper. Cool slightly and pour over the crab mixture. The casserole can be prepared to this point up to a day in advance. Keep covered and refrigerated until ready to bake.
Preheat the oven to 350°F. In a small bowl, mix the bread crumbs with the cheese. Sprinkle over the top of the baking dish and drizzle with the melted butter. Bake until browned on top and bubbling hot, 25-30 minutes.
Soup
Corn Chowder
SERVES 6
The cream-style corn called far here comes in a can. Make your own by cooking fresh kernels in butter and pulsing briefly in a food processor:
3 ounces salt pork, cut into small cubes
1 large onion, finely chopped
1 celery rib, chopped
2 medium all-purpose potatoes, peeled and cut into 1/2-inch dice
2 cups Chicken Stock (page 24) or low-salt canned chicken stock
2 cups cream-style corn
2 cups milk
1/4 cup (1/2 stick) unsalted butter
Salt and freshly ground white pepper to taste
In a large heavy saucepan, place the salt pork. Cook over medium-high heat, stirring often, until lightly browned and the fat has rendered, 3-5 minutes. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the celery, potatoes, chicken stock, and 1 cup water. Cook until the potatoes are tender, 15-20 minutes. Stir in the corn and cook 5 minutes longer.
In a small saucepan over medium-high heat, heat the milk and butter until the butter has melted. Stir this mixture into the chowder and season with salt and pepper. Serve hot.
Entree
The King's Arms Tavern Colonial Game Pie was a favorite. Included are the recipes for the sauce and pie crust used.
King's Arms Tavern Colonial Game Pie
SERVES 8
This classic KIngs Arms favorite is made of venison, duck, rabbit, and rich brown sauce laced with currant jelly, all beneath a crusty pastry top.
1 duck (4-5 pounds) 1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper to 1/2 cup seedless currant jelly
taste 1/2 pound sliced bacon, cut into 1-inch
1 rabbit (2-21/2 pounds), cut into 8 pieces
pieces 10 ounces mushrooms, cleaned,
1 pound fillet or shoulder of venison, trimmed, and halved or quartered
trimmed and cut into 1/2-inch cubes 1 (10-ounce) package frozen pearl
1/4 cup vegetable oil onions, thawed
1 cup Port 1 large egg
3 cups Brown Sauce (recipe follows) 2 tablespoons milk
1 clove garlic, minced 2 recipes Pie Pastry
Preheat the oven to 400°F. Season the duck inside and out with salt and pepper. On a rack in a large roasting pan, place the duck breast side up. Roast for 30 minutes, reduce the temperature to 325°F., and roast until the juices run clear when pierced with a fork at the thickest part of the thigh, or 20-22 minutes per pound. Remove from the pan and cool.
In a large covered casserole or Dutch oven, place the rabbit. Pour in enough water to barely cover the bottom of the casserole. Season with salt and pepper. Cover and cook over medium heat, turning the pieces often, until tender, about 1 hour. Add small amounts of water if necessary to prevent scorching.
Remove the rabbit from the casserole and cool.
Season the venison with salt and pepper. In a large skillet over high heat, heat the oil. Add the venison and cook, stirring often, until the cubes are lightly browned on all sides, about 5 minutes. Remove the venison to a plate or platter and pour off the fat from the skillet. Pour the Port into the skillet and return to the heat. Cook, stirring to scrape up any browned bits in the bottom of the pan, until the Port has reduced by halt; about 5 minutes. Return the venison to the skillet and pour in the brown sauce. Reduce the heat to medium low, cover, and simmer until the venison is very tender, about 30-45 minutes for fillet or 60 minutes for shoulder. Stir occasionally.
Meanwhile, remove all skin, bones, and gristle from the duck and the rabbit. Cut the duck and rabbit into 1 1/2-2-inch pieces and add to the skillet with the venison. Season the mixture with the garlic and Worcestershire sauce. Stir in the currant jelly and season with salt and pepper. Remove from the heat and cool completely. (The recipe can be prepared ahead up to this point. It keeps refrigerated for up to 3 days or frozen for up to 1 month.)
In a large skillet over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using a slotted spoon, remove the bacon and drain on paper towels. Pour off all but 2 tablespoons of fat from the skillet. Return the skillet to the heat and add the mush- rooms. Cook, stirring often, until softened and lightly browned, about 7-10 minutes. Pat dry the onions.
Divide the venison mixture into 8 (2-cup capacity) individual greased casserole dishes. Add equal amounts of the mushrooms, bacon, and onions. In a small bowl, mix the egg and milk to make an egg wash.
Preheat the oven to 375°F. Rollout the pastry to a thickness of 1/8 inch. Cut out circles large enough to seal the edges to the rim to top each casserole; Use the tip of a sharp paring knife to cut a small hole in the center to allow the steam to escape. Prick the pastry with a fork and brush with the egg wash. Bake at 350°F. for 25-30 minutes, or until the crust is golden brown. Serve piping hot.
Brown Sauce
MAKES I QUART
1/4 cup (l/2 stick) unsalted butter 1 tablespoon bottled brown gravy
1 cup flour sauce
1/2 cup tomato puree Salt and freshly ground black pepper to
2 quarts hot Beef Stock (page 29) or taste
low-salt canned beef stock Caramel color (optional)
1 tablespoon powdered beef bouillon or 1 beef bouillon cube
In a large saucepan over medium-high heat, melt the butter. Add the flour and stir until the mixture is lightly browned. Stir in the tomato puree, beef stock, and bouillon. Increase the heat to high and bring to a boil, stirring often, until the mixture is smooth and slightly thickened, about 15 minutes. Reduce the heat to very low and simmer, stirring occasionally, until the sauce has reduced by half; about 2 hours.
Add the bottled brown gravy sauce, season with salt and pepper, and add the caramel coloring, if desired. Strain through a fine-mesh sieve and cool. Refrigerate until ready to use.
Pie Pastry
MAKES ENOUGH FOR 1 SINGLE-CRUST 10-INCH PIE
2 cups flour
1/3 cup chilled vegetable shortening or 1 teaspoon salt lard
2 tablespoons sugar (for sweet pastry)
1/3 Cup ice water, or more as needed
1/3 cup unsalted butter, cut into small pieces and chilled
Into a large bowl, sift the flour with the salt and sugar, if using. Add the butter and shortening and cut into small pieces with 2 knives or a pastry cutter. (Alternatively, in the bowl of a food processor, combine the flour, salt, and sugar and pulse once or twice to blend. Add the butter and shortening and process until the mixture resembles the texture of coarse meal, about 10 seconds. Transfer to a large bowl.)
Make a well in the center of the mixture and add the water. Mix quickly with a fork to form a soft dough. Add another 1-2 tablespoons cold water if the dough appears to be too dry. Turn out onto a floured work surface and work gently into a rough ball. Wrap in plastic and refrigerate for at least 30 minutes. (The pastry dough can be made up to a day in advance.)
Christiana Campbell's Tavern Bean and Corn Succotash
SERVES 6
"Succotash" comes from "Misickquatosh, " a Native American name for a dish of corn and kidney beans cooked In bear grease. 10 days version-minus the bear grease-also contains onion, green pepper; hominy, lima beans, peas, black beans, and chickpeas.
2 cups fresh or frozen corn kernels 1/2 cup fresh or frozen field peas or lady
1/4 cup (1/2 stick) unsalted butter peas
1 small onion, finely chopped 1/2 cup canned black beans, rinsed
1/2 green bell pepper, cut into tiny dice 1/2 cup canned kidney beans, rinsed
2 cups canned hominy, drained 1/2 cup canned chickpeas, rinsed
1/2 cup fresh or frozen baby lima
Salt and freshly ground black pepper to beans taste
Place the corn in a medium saucepan. Add 1 tablespoon water and cook over medium heat until tender, about 5 minutes. Drain well.
In a large saucepan over medium-high heat, melt the butter. Add the onion and pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the hominy and cook 5 minutes longer. Add the lima beans, peas, black beans, kidney beans, and chickpeas. Season with salt and pepper, cover, and heat over medium-low heat for about 5 minutes.
Christiana Campbell’s Tavern Sweet Potato Muffins
Makes 6 dozen
½ cup butter ¼ teaspoon salt
1 ¼ cups sugar 1 teaspoon cinnamon
2 eggs ¼ teaspoon nutmeg
1 ¼ cups canned sweet potatoes, mashed 1 cup milk
1 ½ cups all purpose flour ¼ cup pecans or walnuts, chopped
2 teaspoons baking powder ½ cup raisins, chopped
Preheat oven to 400F. Grease 1 ½ in muffin tins. Cream the butter and sugar. Add the eggs and mix well. Blend in the sweet potatoes. Sift the flour with the baking powder, salt, cinnamon and nutmeg. Add alternately with the milk. Do not overmix. Fold in the nuts and raisins. Fill the greased muffin tins 2/3 full. Bake at 400F for 25 minutes.
Dessert
Chowning's Tavern Apple Cider Cake
SERVES 10-12
Use flavourful cooking apples like Rome Beauty, Crispin, Granny Smith, or Golden Delicious for best results.
4 medium apples, peeled, cored, and 2 teaspoons baking soda
finely chopped 2 teaspoons cinnamon
2 cups sugar 1/2 teaspoon grated nutmeg
2 large eggs, lightly beaten 1/2 teaspoon allspice
1 cup (2 sticks) butter, melted and 1 cup finely chopped walnuts
cooled 1 cup apple cider
3 cups flour 1/2 cup confectioners' sugar
Preheat the oven to 350°F. and butter a 2-cup nonstick Bundt pan. In a large bowl, place the apples and sprinkle over the sugar. Stir well and set aside for 15 minutes, stir- ring often.
In a large bowl, combine the eggs and butter and mix well. In another large bowl, combine the flour, baking soda, cinnamon, nutmeg, allspice, and walnuts. Add the butter- egg mixture and the reserved apples, and stir well. Pour the batter into the pan, smooth the top with a spatula, and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let the cake stand in the pan for 10 minutes. Invert onto a wire rack.
In a small saucepan, place the cider and bring to a boil over high heat. Boil until reduced by half Cool slightly and stir in the confectioners' sugar. Drizzle over the cake while warm. Let the cake cool completely before slicing.
Shields Tavern Coconut Ice Cream
MAKES 1 1/2 QUARTS
1/2 cup sugar 1 tablespoon rum
2 (15-ounce) cans cream of coconut
In a small saucepan, mix the sugar and 1j2 cup water to make a simple syrup. Warm over medium-high heat, stirring gently, until the sugar has dissolved. Remove from the heat and cool.
In a large bowl, mix the syrup, cream of coconut, and rum. Chill in the refrigerator until very cold. Freeze in an electric ice cream maker following the manufacturer's instructions.
The Red Wine Punch has already been posted by stampinmak, and the Chowning's Tavern Root Beer was purchased in Williamsburg, and I don't know if it can be ordered.
Enjoy,
Indy