The. A collection of recipes from Cornfed s Pennsylvania Dutch Country

Transcription

1 The Cookbook A collection of recipes from Cornfed s Pennsylvania Dutch Country

2 The recipes in this book are, to the best of the author s knowledge, representative of authentic Amish cuisine. The quotes before each recipe are traditional Amish folk sayings. All rights reserved. Copyright 2011 by Kiernan Kelly Title page art by Kiernan Kelly Photos courtesy of Istock.com Book design by Kiernan Kelly

3 Contents Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Part One: Meat Courses Amish Slippery Pot Pie Amish Scrapple Sauerbraten (Pot Roast) Part Two: Bread and Butter Recipes Amish Friendship Bread Introduction Amish Friendship Bread Starter Amish Friendship Bread Amish Apple Butter Amish Cornbread Part Three: Desserts Shoofly Pie Amish Whoopie Pies Amish Funnel Cakes About Cornfed by Kiernan Kelly

4 Take all you want; eat all you take. Meat Courses

5 Amish Slippery Chicken Pot Pie 1 large whole chicken 2 large potatoes, peeled and diced 1 cup diced onion 1 1/2 cups diced celery 1/2 tsp. pepper Salt to taste Water Cover chicken with water and cook in large pot, until tender. Remove chicken from broth and set aside to cool and debone. Add vegetables to broth with salt and pepper. When the broth is boiling, add the pot pie dough. Pot Pie Dough 4 cups all-purpose flour 1 teaspoon salt 2 tablespoons butter 1 1/2 cups milk 1 teaspoon baking powder 1 beaten egg Mix ingredients and knead into a firm mixture. Divide in half and using a rolling pin roll first half out on lightly floured surface. Cut dough into squares 1 1/2 inches or smaller. Drop squares into boiling broth, repeat with rest of dough. Cook until dough is puffed and tender. It is served as a stew.

6 Amish Scrapple 1 lb. pork pudding meat or loose sausage 1 quart water or pork broth 11/2 cups cornmeal 1/4 cup buckwheat flour salt and pepper to taste Stir pudding meat or loose sausage into 1 quart rapidly boiling water or pork broth. When the mixture reaches the boiling point slowly add the cornmeal and buckwheat flour. Stir constantly until thickened. Cover and let simmer for 15 minutes over low heat. Pour into two 1-lb. loaf pans. Cool thoroughly then refrigerate. When scrapple is set, cut in 3/8 to 1/2 inch slices and fry in hot, greased skillet. When slices are browned and crusty, turn and brown on other side. Serve hot with ketchup, syrup, or apple butter.

7 Sauerbraten (Pot Roast) 4 lbs. beef (beef chuck, rump, or round) 1 cup water 12 peppercorns 1 carrot 1 tbs. sugar 1 pint vinegar 4 bay leaves 4 cloves 6 medium onions 12 gingersnaps salt & pepper to taste Salt and pepper the meat. Place meat in an casserole dish. Add vinegar and enough water to cover. Add the bay leaves, peppercorns, and cloves. Let meat marinade overnight. Retain vinegar marinade. Cut carrots into strips and slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and one cup of the spiced vinegar. Cover tightly and cook over low flame for about three hours, or until the meat is tender. When the meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. If necessary, more of the spiced vinegar may be added to taste.

8 "You can't make cider without apples." Bread and Butter Recipes

9 Amish Friendship Bread A Note fom the Author To me, Amish Friendship Bread reflects the true spirit of the Amish People. I have many memories of enjoying this bread while on vacations in Pennsylvania Dutch Country, where the bulk of Cornfed takes place. In order to make the bread starter in the traditional way, no metal implements may be used. This is indicative of the way of life for the Plain People, who utilize very little in the way of modern mechanics or convenience -- no electricity, no phones, no microwaves, no televisions, no computers, no cars. They very much live their lives exactly as their forefarthers did. The Amish value family, hard work, tradition, and cherish children. Although I don t agree personally with many of their beliefs, they are truly some of the most humble and gracious people I ve ever had the pleasure of meeting. Amish Friendship Bread is made using a starter (recipe follows), and it is traditional to pass along a bit of your starter to a friend, along with the recipe for the bread. To me, this invokes the kindness and generosity of the Amish, who are known to reach out to strangers as well as to each other in times of crisis. Consider this book my way of passing along a bit of starter and the Friendship Bread recipe to all my friends and readers! Kiernan

10 Amish Friendship Bread Starter 1 quarter ounce packet of active dry yeast 1/4 cup warm water 3 cups all purpose flour 3 cups white sugar, divided 3 cups milk Day One: In a small bowl, dissolve yeast in water. Let stand ten minutes. In a two quart glass, plastic, or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Leave loosely covered at room temperature. Days Two through Four: Stir starter with a spoon. Day Five; Stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Days Six through Nine; stir once a day, only. Day Ten: stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread. In the spirit of friendship, give 2 cups of starter to friends, along with the recipe for Friendship Bread. Store the remaining cup of starter in a container in the refrigerator. To make more starter, begin the process over again at the Day Two step, using the remaining starter from this batch.

11 Amish Friendship Bread 2/3 cup oil 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 cup sugar 2 cups flour 1 1/4 tsp. baking powder 1/2 tsp. baking soda Raisins and nuts (optional) Use a wooden or plastic fork to beat the mixture by hand until well blended. You can add a cup of raisins and/or a cup of chopped nuts if you d like. Grease two loaf pans with butter, sprinkle with sugar instead of flour. Bake at 325F for 45 minutes to 1 hour. Cool 10 minutes, remove from pans.

12 Apple Butter Recipe 4 lbs. of cooking apples 1cup apple cider vinegar 2 cups water 4 cups of sugar Pinch of salt 2 tsp. cinnamon 1/2 tsp. ground cloves 1/2 tsp. allspice Grated rind and juice of 1 lemon Cut apples into quarters without peeling or coring them. Remove bruised areas. Place apples into a large pot, add the vinegar and water, cover, and bring to a boil. Reduce heat to simmer, and cook until apples are soft, about 20 minutes. Remove from heat. Using cheesecloth in a sieve or a foodmill, press and strain apples into a large bowl. Add one half cup sugar for every cup of resulting apple pulp. Stir until sugar is disolved. Add dash of salt, cinnamon, cloves, allspice, and lemon juice and rind. Cook mixture in a large, wide pot (the wider, the better, since width aids in evaporation) over medium-low heat, stirring constantly until thick and smooth, about one and a half hours. Refrigerate, or if you re feeling industrious, can the apple butter for future use.

13 Amish Cornbread 1 cup yellow cornmeal 1 cup flour 4 tbs. sugar 1 tsp. salt 4 tsp. baking powder 1 egg beaten 1 cup milk 2 tbs. melted shortening Grease a square baking pan and preheat the oven to 400F. Mix cornmeal, flour, sugar, salt, and baking powder in a large bowl. Create a well in the center of the batter and add the egg, milk, and melted shortening. Beat very well until the ingredients are thoroughly blended. Pour batter into the prepared pan, and bake until fully risen. Tops should be golden brown. Cut into squares to serve.

14 Desserts The hurrier I go, the behinder I get. Desserts

15 Shoofly Pie Unbaked pie shell Crumbs: (reserve ½ cup for topping) 2/3 cup brown sugar 1 tbs. solid shortening 1 cup flour Filling: 1 cup molasses (good and thick) ¾ cup boiling water 1 egg beaten 1 tsp. baking soda Combine baking soda with boiling water, then add beaten egg and molasses. Add crumb mixture (this will be lumpy). Pour into unbaked pie crust and cover with reserved crumbs. Bake at 375F for ten minutes, then reduce heat to 350F and bake for an additional minutes, until firm. Top with whipped cream if desired. When cut into, the bottom may be wet. This is called a wet bottom shoo fly pie, and tastes just fine.

16 Amish Whoopie Pies Cookies: 1 cup shortening 2 cups sugar 1 cup hot water with 2 tsp. baking soda dissolved 4 1/2 cups flour 4 eggs 3/4 cup cocoa 1 cup sour milk 2 tsp. vanilla 1 or 2 shakes of salt Sour Milk: Place one tsp. lemon juice or vinegar in the bottom of a small bowl. Add 1 cup of milk. Set aside to sour for five minutes. Filling: 1 cup milk 1 cup shortening 4 tbs. flour 1 tsp vanilla 1 cup sugar Mix cookie ingredients together. Batter is slightly thick, so it can be dropped from a teaspoon onto ungreased cookie sheet. Drop onto cookie sheets. Bake at 375F for 8-10 minutes. For the filling: cook the milk and flour together in saucepan until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until thick enough to spread. Choose two cookies about the same size, spread some filling on one and place the other one on top, making a sandwich.

17 Amish Funnel Cakes 3 eggs, beaten 2 cups milk 1/4 cup sugar 4 cups flour, sifted 2 tsp. baking powder 1/2 tsp. salt Beat eggs. Add milk and sugar. In a separate bowl, sift dry ingredients. Add to egg mixture, beating until smooth. In a large skillet, heat oil to 375F. Pour batter into the hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. You can also put the batter in a plastic ziplock baggie. Cut one corner off the baggie, and squeeze the batter into the oil. Make patterns, designs,or swirls with the stream of batter as it flows into the hot fat. When the cakes are golden brown, drain, sprinkle with confectioners sugar and serve warm.

18 Cornfed by Kiernan Kelly Available February 23rd, A bit about the book: Jacob Yoder is a young Amish man on rumspringa (running around time, an Amish tradition) in New York City. There he runs into (quite literally!) Fahd ibn Azar, son of a powerful Saudi Sheikh. Fahd is smitten with Jacob, and brings the all-too-trusting Amish to his penthouse hotel suite, where he introduces a confused but willing Jacob to the pleasures of the flesh. Jacob feels guilty by indulging in his most secret (and forbidden) fantasies with Fahd, but Fahd s situation is much more dire. Fahd s brother, Munif, wants to be their father s heir and successor, and has decided to kill Fahd in order to assure his place in the family hierarchy. Forced to flee Manhattan without a penny to his name, Fahd accompanies Jacob back to the family farm in Pennsylvania, where he hopes to hide out and avoid Munif long enough to get political asylum. What Fahd doesn t count on is falling hopelessly in love with his blue-eyed, blond, cornfed Amish savior, or on Munif finding him in the middle of Pennsylvania Dutch country. Coming from two vastly different cultures, Jacob and Fahd must struggle with both dangerous outside forces and serious internal doubts to find happiness in each other s arms, and neither is certain love will be enough to overcome their adversities in the end.