Lemony Blueberry Kuchen

BlueberryBarsBertieMy Mother’s Day post inspired my cousin to mail me his collection of handwritten recipes from our grandmother, Bertie. He realized how much I would welcome this addition to my archives. Her favorite category? Sweets! This recipe dresses up ordinary blueberry bars with lemon rind and nutmeg. Continue reading

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Biscuits from Grandma Bertie

cheese biscuits with filter


Grandma Bertie in the 1930s with my grandfather and my father

Raised in coastal North Carolina, Grandma Bertie never lost her Southern accent, even though she spent much of her adult life in West Virginia. She never lost her taste for regional delicacies, either, including hush puppies (which I compared to shoe leather) and spoon bread (which I liked better, despite its mushiness).

To remember her for Mother’s Day, I made her recipe for Cheese Biscuits, adapting it for a food processor. Continue reading

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A Twist on a Whiskey Sour

Whiskey Maple SyrupI’d be more likely to pair whiskey with simple syrup than maple syrup, but I was intrigued by the Whiskey Sour recipe that I spotted in the Bemus Area Hometown Favorites cookbook from the Bemus Point Historical Society. Continue reading

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Lemon Relish for Grilling Season

Lemon marinade ingredientsNever mind today’s sleet and record-breaking cold temperatures in Boston. We’ve already started grilling. So what if we’re standing outside in our down coats instead of chili pepper-printed aprons? Spring traditions must go on.

The recipe for Lemon Relish that I found in Family Circle’s Illustrated Library of Cooking (1972) comes from the first of 16 volumes. Continue reading

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Lemon Pudding Adapted for Passover

Lemon pudding in bowlIf you’re keeping Kosher for Passover, you already trotted out your standard recipes at the seder. Now comes the drudgery of making lunch with matza and boiled eggs, then dinner with leftover brisket. That’s why I looked through my family files for recipes that I could modify for Passover. Continue reading

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Maple Flows from Tree to Table

maple-buckets.jpgDespite the snowy springtime in New England right now, it’s time to tap into a tradition that goes back to Native American history. In the 17th century, English settlers learned from the native people how to slash maple trees, collect the sap, and boil it down to its essential sweetness. Continue reading

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Grog-gy Cheers to 2018!

GrogThis post finds me more-or-less installed in the kitchen in my new (and downsized) home near Boston. I knew it would be quite disruptive to pack up every dish, glass, fork, serving bowl — and cookbook. I didn’t realize how long it would take to arrange everything. I’m still disoriented but cooking again.

What better distraction than Forgotten Drinks of Colonial New England by Corin Hirsch (The History Press, 2014)? Rum has a long and somewhat inglorious history in New England.  Continue reading

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