Friday, July 14, 2017

Yankee Daughters--Recipes

Pennsylvania Dutch Scrapple

Ingredients will vary with what is left after everyone else has claimed the parts of the pig for butchered meat, sausage with casings, or such delicacies as pickled pig’s feet. Similarly, every cook has her own favorite seasonings and cereal choices.
  • The meat involved is Pork head (chopped into four pieces), meat, feet, heart, and tongue, or other pork trimmings, if desired, including liver. You may discard the eyeballs if they make you squeamish. 
  • Boil meat in water in a covered container until the soft tissue separates readily from the bone. Separate tissue from bone and grind with a fine grinder. Return the ground meat to the strained soup container and boil. Cereal is then added. A common cereal mixture is seven parts cornmeal and three parts of either buckwheat, white, or rye flour.
  • Approximately 4 lbs of the ground meat combined with 3 lbs of soup (liquid) plus 1 lb of cereal is sometimes used. Gradually moisten the cereal with a cool liquid (water or the cooled soup) to prevent lumping. Add this premoistened cereal to the ground meat-soup mixture slowly then boil for 30 minutes.
  • Prior to finishing boiling, add seasoning.
  • A suggested seasoning combination for 8 lbs of finished scrapple would include 3 oz salt, 1/4 oz black pepper, 1/4 oz sweetened marjoram, 1/4 oz nutmeg, 1/4 oz sage or thyme, and 2-1/2 oz onions. Some prefer to add a pinch of mace and a pinch of red pepper also.
  • After the seasoning is mixed thoroughly and the onions cooked, pour the scrapple into pans (not bowls) and refrigerate to 30 - 32F degrees immediately.
  • Note this is usually made in large batches and saved throughout the year until the next butchering. It uses every part of the pig so nothing is wasted. 
To serve, slice, fry in hot lard until crispy on the outside, and serve for breakfast with eggs or in sandwiches.

Apple Pan Dowdy:

6 tart apples
1/2 cup molasses
1/2 teaspoon cinnamon
2 tablespoons butter
biscuit dough

Peel and slice apples and arrange in a cast iron skillet. 
Sprinkle with cinnamon (or other spices

); drizzle with molasses; dot with butter.
Cover with biscuit dough rolled to 1/2 inch, leaving gashes to let steam escape, or dropped at random.
Bake at about 375 degrees for 30 minutes. A few minutes before baking is finished, push pieces of the crust down into the juices. 
Serve hot, with cream flavored with nutmeg.

  • Katerina describes Apple pan dowdy: "A pandowdy is like an apple pie, except you cook the apples in an iron skillet with just a top crust. And then about halfway through the baking time, you break up the crust and shove the pieces down into the bubbling apple juice so they soak up all that sweet goodness. It looks a mess, but add a dollop of cream on top, and you’ll beg for mercy!”
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