tastes of the usa - july 2013

8/11/2019 Tastes of the USA - July 2013

1/46

INDEPENDENCE DAY CELEBRATIONS

WINFIELD HOUSEJULY 2013

TASTES OF THE USARECIPE BOOK


2/46

WELCOME

Welcome to the United States ofAmerica; so much more than adestination. Its a land where everythingis possible, so anything is possible.Where imagination becomes realityand nothing is too new, too big or toofar away to actually happen. Whetheryoure exploring a larger-than-lifecity or wandering way off the beatenpath, there is something different toexperience and taste aroundevery corner. From the East Coast to the West Coastand everywhere in-between, the USAhas a varied and famed food scene.Expect to see thick barbecue ribs andsmoked brisket delivered piping hotat a Texas roadhouse; watch talentedchefs blend organic, fresh-off-the-farm produce with Asian twists ataward-winning West Coast restaurants;get your x of fresh bagels and loxat a century-old deli in Manhattans

Upper West Side, or indulge in plumppancakes, fried bacon and eggs overeasy under the clatter of cutlery at a1950s-style diner. Steaming plates offresh lobster are served at the watersidein Maine, while oysters and champagneare quaffed in fashionable city winebars, and beer and pizza are served atan authentic Midwestern watering hole.

Whatever your tastes, theres noshortage of ways to dine or drink laAmericana. Whatever youre having,enjoy it with a glass of locally producedwine or microbrew beer. Here are some mouth-wateringrecipes from all across America thatare prepared in the kitchen of the U.S.

Ambassadors residence in the UnitedKingdom. Get cooking and enjoy thesetastes of the USA! Discover the tastes of this land,like never before.


3/46

CONTENTS

4SOUTH CAROLINA PULLED PORKON MINI BUNS

12

8

16

28

24

32

36

20

MARYLAND MARYLANDCRAB CAKES

40

NEW HAMPSHIRECLAM CHOWDER

CALIFORNIA

VEGETARIANSUSHI

MAINE CHOCOLATE

BROWNIES

MASSACHUSETTS CHOCOLATE

CHIP COOKIES

TEXASBEEF CHILI INPASTRY SHELLSWITH GUACAMOLE

FLORIDA MINI KEYLIME PIES

GEORGIA MINI PECAN PIES

LOUISIANA CHEESE BISCUITSWITH POPPYSEEDS


4/46

SOUTHCAROLINA

CHARLESTONFRENCH

QUARTER

4


5/46

DISCOVERSOUTH CAROLINA

Shaped roughly like a diamond bygeography, polished by more than 300

years of American history and madegracious by a tradition of hospitality,South Carolina offers visitors a broad

array of attractions and accommodation.The state is distinguished by historicdistricts found in former mill villages;

small Southern towns and cities, mostnotably Charleston; more than 200 milesof beaches and coastal attractions; over380 golf courses; outstanding outdoor

destinations; and culinary specialtiesthat draw from the land and sea.

Every restaurant worth its salt offersshrimp and grits (coarsely ground corn)on its menu. The best dishes start with

grits from Anson Mills, which grindsheirloom grains into the creamiest gritsyoull ever have. Shrimp must be fromlocal waters and smothered, sauted

and seasoned with onions, sweetpeppers and some sort of porkham,

bacon, or sausage. Boiled peanuts,

South Carolinas official state snack, aredifferent from any peanuts youve evereaten beforethe raw, green peanutsare boiled in salt water becoming softand squishy; they sit in salty juice just

waiting to be slurped down. Get them atany country store or farmers market.


6/46

SOUTHCAROLINA

PULLED

PORKON MINIBUNS

6

I N G R E D I E N T S

Pulled Pork

2kg Pork Shoulder trimmed of fat 250ml Cider Vinegar 1 tbsp Chili Flakes

1 tbsp Whole Grain Mustard 3 White Onions - sliced 6 Garlic Cloves - sliced

100ml BBQ Sauce

Mini Buns

256ml Whole Milk 5g Caster Sugar

10g Dried Yeast424g Plain Flour

5g Salt 2 Eggs

75g Softened Unsalted Butter 20g Sesame Seeds for garnish

M E T H O D (MAKES UP TO 48)

Pulled Porkl Pre-heat oven to 170 0 Cl Mix mustard and chili akes together

and rub into pork shoulderl Place pork in a roasting tray, cover with

sliced onions, garlic and cider vinegarl Cover with grease proof paper and foil

and cook for 3 hoursl Remover paper and foil and cook for

a further hour at 200 0 Cl Remove from oven and shred with

two forksl Mix with BBQ sauce and serve in buns

Mini Buns l Pre-heat oven to 200 0 Cl Dissolve yeast in luke-warm milkl Mix all dry ingredients togetherl Add butter, milk/yeast mix and one

beaten eggl Using a dough hook, knead in an electric

mixer until smooth for about 10 minutesl Put dough in a bowl, cover with a cloth

and allow to prove in a warm place untildoubled in size about 30 minutes

l Divide dough into 48 equal sizedballs approx. 16g each

l Roll the balls and place in a greasedmuffin tray

l Cover with cling lm and allow to provein a warm place until doubled in size about 30 minutes

l Brush each bun lightly with well beatenegg and sprinkle with sesame seeds

l Bake for 8 minutes until goldenbrown

l Cool on a wire rack

This South Carolina-style pulled pork is a variation of the dish that rose in popularitybecause it utilised the often unwanted and less expensive parts of the pig. If

prepared traditionally over a slow smoke-lled grill, pulled pork should take 8-10hours to cook; this version takes about 4 hours. Help yourself to a mint julep while

youre waiting for this Southern delicacy to cook.


7/46

FOOD FACT

This regional recipe isnicknamed Carolina Gold

and traditionally the cookingtime would be all-day!


8/46

MARYLAND

BALTIMORE

8


9/46

DISCOVER MARYLAND

Maryland is often called America inminiature for its varied landscape;

from mountains to its winding Atlanticcoastline. The state was a centre of

military battles during the AmericanCivil War, and visitors can follow four

Civil War Trails carved by the footstepsof soldiers from that era. In Baltimore,

you can visit the birthplace of BabeRuth or the National Aquarium.

Alternatively, Annapolis, the port citythat was once the capital of the U.S., ishome to colonial buildings, as well as

the United States Naval Academy; fromthere, you can set sail on a schooner

in the Chesapeake Bay where you cancrack open a delicious crab claw

or a dozen!

The Bay is the largest estuary on thecontinent of North America, and its

Eastern Shore owes its renown tomiles of wetlands, coves and quaint

waterfront towns. The triangle formedby Easton, Oxford and St. Michaels is

the areas most popular destination - acharming enclave of pre-Revolutionary

and Federalist houses. Browse theantiques stores in Easton, the unofficialcapital of the region, before travellingto Oxford, one of the best-preserved

colonial settlements in the country.Check in at the Robert Morris Inn, whichdates back to 1710 and is where James

Michener wrote parts of hisnovel Chesapeake.


10/46

10

MARYLAND

MARYLAND

CRABCAKES


500g White Crab Meattake care to make sure

no shell bits are present

50g Panko Bread Crumbs50g Mayonnaise

25g Parsley nely chopped 1 Egg

tsp Old Bay Seasoning

1tbsp Dijon Mustard 1 tsp Worcestershire Sauce

1 Lemons juiced

M E T H O D (MAKES 24)

l Mix together crab meat, chopped parsley and bread crumbsl Mix together mayonnaise, egg, Old Bay

seasoning, Dijon mustard, Worcestershiresauce and lemon juice

l Combine well the two mixtures and chillfor 20 minutes

l Shape into small balls and atten slightlywith the tines of a fork

l Fry in a pan until golden and crispon both sides

l Allow to cool slightly and serve witha sweet chili sauce

The State of Marylands long coastline, especially the Chesapeake Bay, teemswith numerous species of sh and crustaceans. It is no surprise that this originally

English dish dates back to Americas colonial settlers. These days, crab cakesare also served in a soft roll as a tasty sandwich.


11/46

FOOD FACT

The two most common stylesof Maryland crab cakes are known

as Boardwalk and Restaurant.Boardwalk crab cakes are typicallybreaded and deep-fried and served

on a hamburger bun. Restaurantcrab cakes, which are sometimes

called gourmet crab cakes, areoften prepared with no ller, and

are composed of all-lump crabmeat served on a platter or

open-faced sandwich.


12/46


13/46

DISCOVER

NEW HAMPSHIRE

New Hampshire may look small on themap, but its diverse regions offer a

variety of destinations and attractions -from historic river valleys to the soaring

peaks of the highest mountains in theNortheast. Roads lined with stone walls

lead to quintessential New Englandvillages, miles of scenic forests and

parks, inviting lakes, picture-postcardrural landscapes and a wealth of

outdoor recreation opportunities.

New Hampshire has three great kindsof playground: mountains, ocean and

lakes. And because the state is compact,you can experience more than one in a

single day. Swim and suntan on 18 miles

of Atlantic Ocean beach, cruise LakeWinnipesaukee, or picnic near Echo

Lake in the White Mountains.

In the autumn, trees glow with vibrantcolours and orchards overow with

ripe fruit ready for picking. Bright reds,oranges, yellows and golds make the

entire state a breathtaking sight duringthe autumn months, but visitors will

want to make sure they take a driveon The Kanc, as locals call it. The

Kancamagus Scenic Byway is a 28-mileroad that stretches from Conway toNorth Woodstock through the heart

of the White Mountain National Forest.There are hundreds of miles of hiking

trails and shing spots accessiblefrom the highway.


14/46

14

NEWHAMPSHIRE

CLAMCHOWDER


500g Yukon Gold Potatoes -peeled and diced

(may substitute other potatoes)

227g Bacon - diced113g Unsalted Butter

950ml Milk950ml Single Cream

12oz can Corn40 Littleneck Clams

(may substitute other clams)

1 Large Onion, diced 2 Cloves Garlic - minced

4 Celery Stalks - diced 3 sprigsThyme

30g Chopped Chives for garnish

M E T H O D(MAKES APPROX. 60 SHOT GLASSES)

l In a large pan, place clams in waterto cover

l Boil until clams are openedand remove from shells

l Reserve the cooking liquor/brothl In a large pot, melt butter

on medium heatl Add onion, garlic, celery, bacon,

salt pepper and thymel Cook for 20 minutes, stirring frequently, until all is softenedl Add potatoes and corn, 475ml

of the reserved clam broth, milkand cream and cook gently for onehour until the potatoes are soft

l Put in a blender and pulsel Serve in shot glassesl Sprinkle with nely chopped chives

This creamy clam chowder is typical of that most often served in the NortheasternUnited States. It is distinct from the tomato-based Manhattan clam chowder

of Southern New York State. If youre looking to add a kick, stir in somevinegar-based hot sauce and enjoy!


15/46

FOOD FACT

Including tomatoes in clam chowdermade in the New England states

is discouraged. A 1939 bill makingtomatoes in clam chowder illegal wasintroduced in the Maine legislature.


16/46

TEXAS

AUSTIN

COLORADORIVER

16


17/46

DISCOVER TEXAS

Stroll along the San Antonio River Walk.Take in Austins amazing music scene.

Visit the Dallas Arts District. Check outthe twice-daily cattle drives in Fort

Worth. Explore the history of Americasspace programme in Houston. Go fora hike in Big Bend National Park - andthats just for starters. The Lone StarState offers an incredible variety of

experiences, from exciting cities and richWestern heritage to rugged outdoor

adventures and unique history.

A drive through the Big Bend Countryin West Texas will leave you awestruckby the rugged beauty of its mountain

ranges, deep canyons, vivid sunsets andvast expanses of breathtaking scenery.

Texans are justiably proud of theirslow-smoked meats and there arenumerous stops along the TexasBarbeque Trail Kreuz Market in

Lockhart, Louis Meuller Barbeque inTaylor, and the Southside Market in Elginto name just a few all easily accessiblefrom Austin. And given that that Texasborders Mexico, its no wonder that this

state is the birthplace of hearty andavourful Tex-Mex cuisine!


18/46

18

TEXAS

BEEF CHILIIN PASTRY

SHELLSWITHGUACAMOLE


Beef Chili 1tbsp Vegetable Oil

1 Small Onion - diced500g Lean Ground Beef

1 Clove Garlic - minced tsp Smoked Pimento Pdr/Chipotle

1 tsp Ground Cumin tsp Black Pepper, freshly ground

tsp Chili Powder tsp Cayenne Pepper

tsp Dried Oregano tsp Sugar

1 Large Red Bell Pepperseeded and diced

15oz can Tomato Sauce 1 tbspTomato Paste

15oz can Kidney Beansdrained but NOT rinsed

1 cup Water, or more if needed 48 Sun-dried Tomato ready-made

pastry cups (4cm diameter)

Guacamole 2 Ripe Avocados1 Lime - juiced

1 de-seeded Red Chili tsp Cumin Powder

M E T H O D (MAKES APPROX. 48)

Beef Chilil In a heavy pan heat the vegetable oil

and add the diced onionsl Saut over medium heat until soft about 5 minutesl Add the ground beef and cook for

10 minutesl As the beef browns, use a wooden spoon

to break the meat into very small piecesl Add the garlic, chili powder, ground cumin, black pepper, chipotle cayenne,

oregano and sugarl Cook, stirring, for 2 minutesl Stir in the diced bell peppers, tomato

sauce, tomato paste and waterl Bring up to a simmer; reduce the heat;

cook, uncovered for 60 minutes, stirringoccasionally

l Stir in the beans and simmer for30 minutes more

l Add more water during this cooking

stage to achieve the required thicknessl Taste and adjust seasoning as desiredl Spoon into pastry cups and served with

guacamole on top

Guacamole l Remove avocado esh from skin

and place in a blenderl Add juice of the lime, chili

and cumin powderl Blend until smooth

By the middle of the 19th century, chili dishes were already an established staplein the diet of cowboys and prospectors in the Southwestern United States,

where this dish originates. A dollop of guacamole, sour cream, or both,can cool the spiciness of a ery bowl of red.


19/46

FOOD FACT

Early recipes from the CaliforniaAvocado Advisory Board (Calavo),

published in the 1940s, wereaccompanied with a pronunciationsuggestion: Say Huakamole.


20/46

CALIFORNIA

ORANGECOUNTY

HUNTINGTONBEACH

20


21/46

DISCOVER CALIFORNIA

Sunny beaches, towering redwoods,snowy peaks, desert oases; when it

comes to natural beauty, California isin a class by itself. Yet theres one thing

in the Golden State that has even morestar power than Californias spectacular

vistas - the people who call it home.What really sets this place apart from

anywhere else in the world is thatlegendary, unmistakable and irresistibleCalifornia attitude - a way of living that

makes you want to squeeze the lastdrop of fun out of every single

sun-drenched day.

Californians love the outdoors anddigging their toes in the sand, whether

its on Malibu, along the windsweptbluffs of Mendocino, or between thesurfers at Huntington Beach. Just 24miles and a short ferry ride from theL.A. bustle, Santa Catalina Island has

mini-sub tours to see ocean life, elegantdining and lodging, and a historicwaterfront ballroom. On the Palm

Springs Aerial Tramway, you can soarfrom the desert oor to the towering

pines, and glimpse dramatic vistas fromthe magnicent San Jacinto Range.


22/46

22

CALIFORNIA

VEGETARIANSUSHI


890ml Japanese Rice such as Nishiki Lots of water for cleaning and

rinsing rice890ml Water

118ml Rice Vinegar 4 tbsp Sugar

1tsp Salt 6 Seaweed Paper Sheets

(Nori Sheets)

1 Unripe Avocado - thinly sliced(must be rm not hard)

2 Spring Onions - thinly sliced 1 Carrot - thinly sliced

1 Red Pepper - thinly sliced Cucumber - thinly sliced

Bamboo Sushi Mat Wasabi, Soy Sauce &

Pickled Ginger to serve

M E T H O D (MAKES 6 ROLLS or 60 SLICES) l Place the rice in a large bowl and cover

with lots of water - stir with your hands,pour off most of the water

l Agitate by moving your hands back andforth for 10 to 15 times swishing riceagainst the sides of the bowl

l Rinse the rice several more times untildrained water is almost clear - put ricein a colander and allow to drain for 1 hour

l Transfer to a rice cooker, add all thewater, cover and cook for 45 minutes

l Boil rice vinegar in a small pan - removefrom heat, add sugar and salt, stir untildissolved then cool to room temperature

l When rice is cooked, allow to rest incooker for 10 mins - transfer in a moundto the middle of a large, shallow bowl

l Using a diagonal slicing motion, cut therice with a spoon while gently pouringthe cooled vinegar mixture over the rice

l Cut rice several times to evenlyincorporate vinegar then cool

l When rice is at body temperature it isready for sushi making

l Place a Nori sheet, rough side up, on topof a bamboo sushi mat

l Evenly spread the rice over the sushi matso that it is cm thick and 3cms from thetop edge of Nori sheet

l Spread a thin layer of wasabi the lengthof the roll then place sliced avocado, redpepper, spring onion, carrot andcucumber in a line across the roll

l Gently and tightly roll up the sushitowards the top edge of the Nori sheet

l Moisten with water and seall Chill in the fridge for 30 minutesto rm up

l Slice sushi roll into 10 even slices andserve with wasabi, soy sauce and pickledginger

Brought from Japan to Los Angeles in the 1950s, sushi has spread in popularityfrom the West Coast across the entire United States. Americans have since

created their own variations, including wrapping the sushi inside outand introducing avocadoes and other vegetables into the mix.


23/46

FOOD FACT

The Tokyo Kaikan restaurant featuredone of the rst sushi bars in Los

Angeles. Ichiro Mashita, a sushi chef

at the Kaikan, began substitutingavocado for toro (fatty tuna), and

after further experimentation,the California roll was born.


24/46

FLORIDA

ISLAMORADA

FLORIDAKEYS

24


25/46

DISCOVER FLORIDA

Florida is ip-ops at breakfast, lunchand dinner. Florida is Disney, SeaWorld,and Universal. Florida is swaying palms

and creeping jasmine, live oak andbamboo. Florida is gators, panthersand gentle manatees. Florida is the

shing capital of the world and a diversdelight. Florida is Mercury, Gemini andApollo, and the rst space explorers.

Florida is fresh oranges and grapefruitoutside your door. Florida is baseball,motor racing and golf. Florida is ArtBasel and art deco. Florida is sunrise

on the Atlantic and sunset on theGulf of Mexico.

Whether you want to ride a horse on

Cape San Blas or sample a culturalbuffet on South Beach, Floridas 825miles of beaches are ranked amongthe best in the country for beauty,

accessibility and facilities. In MiamisSouth Beach, you can sip a martini

under the stars while rubbing elbowswith the stars. Floridas ocean watertrickles inland, forming estuaries and

coastal hammocks that beckonbirders, kayakers and hikers.


26/46

FLORIDA

MINI

KEY LIMEPIE

26


Filling397g Condensed Milk

1tbsp Lime Zest110ml Lime Juice

tsp Salt 2 Egg Yolks

Prepared Sweet Pastry Cases4cm diameter

Meringue Topping

2 Egg Whites120g Caster Sugar

30ml Water


Filling l Pre-heat the oven to 165 0 Cl Place egg yolks in a bowl and whisk

for 1 minutel Add the condensed milk and whisk

for a further 3 minutesl Add the lime zest, the lime juice

and salt and whisk for a further3 minutes

l Pour into pastry cases and placein oven for 5 minutes

l Cool then chill

Meringue Toppingl In a small pan combine caster

sugar and water and heat to 118 0 C(soft ball stage)

l Whisk the egg whites in a bowl

until foamy l Pour the sugar mixture onto the

egg whitesl Whisk until stiff and glossyl Place meringue mix into a piping

bag with a star nozzlel Pipe meringue onto mini tartsl Put in a hot oven until lightly

golden brown in colour approx. 1 minute

l Cool on a wire tray decorate withgrated lime zest and servegarnished as required

Key Lime Pie, with its non-perishable ingredients, rst became a favourite of Floridasherman out at sea for extended periods of time. The Florida key limes are smaller,more sour, and more aromatic than their more commonly found Persian lime cousins

and are preferred for this recipe. If key limes are not available, other types of limescan be used. Key Lime Pie is often a wonderful conclusion to any Caribbean

or Southern style meal.


27/46

FOOD FACT

In 2006, both the Florida Houseof Representatives and the Florida

Senate passed legislation effectingKey Lime Pie as the Official Pie

of the State of Florida.


28/46

MAINE

PORTLANDHEADLIGHT

28


29/46

DISCOVER MAINE

Maine is famous for its beautiful rockycoast that extends into the Atlantic

Ocean. Visit small shing villages thatdot the coast or head out on a cruise to

see whales, seals, puffins and Mainestraditional lighthouses. Explore AcadiaNational Park on Mount Desert Island,the perfect place to hike or bike (dont

miss the observation deck at thePenobscot Narrows Bridge). Tour NewEnglands largest botanical garden in

Boothbay, or indulge in some retailtherapy in the shops at the historic

seaport of Portland.

Maine is synonymous with deliciouslobster, which appears on restaurantmenus everywhere across the state,

from white-tablecloth establishmentsto open-air seafood shacks up and

down the coast. Classic Maine lobsteris served steamed in the shell with

lots of claried butter for dipping thesweet, succulent meat. But there areas many variations as there are sh in

Maines coastal waters. You might ndlobster bisque, lobster stew, lobster

pot pie, lobster scrambled with eggsat breakfast, lobster served with pasta

or lobster chopped into a salad andsandwiched between a hot-dog bun(lobster roll). For a close-up look at

the lobstering life, take one of the manylobster-boat tours available all along

the Maine coast, including Lucky CatchCruises in Portland.


30/46

30

MAINE

CHOCOLATEBROWNIES


225g Unsweetened Dark Chocolate225g Unsalted Butter

5 Eggs 1tbsp Vanilla Extract

tsp Almond Extract tsp Salt

800g Granulated Sugar235g Plain Flour

Pecans, pistachios orother nuts to decorate

Icing Sugar to dust


l Preheat oven to 165 0 Cl Line a 9x13x2 baking tin with foil

and silicone paperl Place chocolate and butter in a heat

resistant glass bowl set over a pan ofgently simmering water water shouldnot touch the base of the bowl or thechocolate/butter mix will overcook

l In another bowl beat the eggs, sugar,vanilla extract, almond extract and saltfor about 10 minutes

l Gently fold in the our until well mixedl Pour into the prepared baking tin and

smooth the topl Cook for approx. 25 minutes at

which stage the cake will have a thickcrisp top insert a toothpick and it willcome out moist

l Let stand at room temperature until cooll Cover with kitchen foil and let stand

overnight at room temperaturel Cut and serve you may need to wipe

the knife blade after each cut as thebrownies will be moist

l Garnish with nut halves and dustwith icing sugar

Chocolate brownies are as ubiquitous a dessert on American menus as red doubledecker buses in Londons transport system. Rumours abound over the origin of

this American favourite, but the most common story is that of the Bangor Brownie.Back in 1907, a housewife in Bangor, Maine mistakenly forgot to include baking

soda in her chocolate cake, thereby creating the rst American chocolate brownie.

Whatever the story, these convenient treats are great drizzled with syrup,served hot with ice cream, or dunked in milk.


31/46

FOOD FACT

A blondie resembles the traditionalchocolate brownie, but is based

on brown sugar instead of cocoa;they are sometimes referredto as blonde brownies.


32/46

GEORGIA

ATLANTA

PIEDMONTPARK

32


33/46

DISCOVER GEORGIA

From its energetic and lively cities tothe relaxing coastline and breathtaking

mountain scenery, Georgia boastsrich and unique experiences that are

unparalleledespecially its world-class Southern hospitality. The wide

diversity of holiday destinations, fromthe mountains to the coast, from its

southern rivers to historic heartland tometro Atlanta, guarantees every visitor

an unforgettable experience.

Georgias coastline stretchesapproximately 100 miles between the

Savannah and St. Marys Rivers. Wanderalong isolated beaches, tranquil marshes

and cobblestone streets. Put your toesin the sand on St. Simons Island, Jekyll

Island, Cumberland Island, Little St.Simons Island, Sea Island and more.

More than 700 feature lms have beenshot in this photogenic state, includingDeliverance , Driving Miss Dais y, Glory ,

Midnight in the Ga rden of Good andEvil , My Cousin Vinny , and Fried GreenTomatoes . Stop into the Whistle StopCaf in Juliette and sample the fried

green tomatoes for yourself.


34/46

34

GEORGIA

MINI

PECANPIES


110g Granulated Sugar 3 Eggs well beaten

1 tsp Vanilla ExtractPinch of Salt

110g Golden Syrup110g Maple Syrup

50g Melted Unsalted Butter

80 Pecan Halves to decorate 40 Prepared Sweet Pastry Cases

4cm diameter


l Preheat oven to 165 0 Cl Place the butter, golden syrup, maple

syrup, salt, vanilla extract and sugar intoa bowl and stir well with a spoon

l Add the beaten eggs to the mixtureand stir well

l Place a pecan half into pastry case at side up

l Pour mixture into the pastry casesto three quarters full

l Place a pecan half on topl Cook for 10 minsl Once cooked leave to cool on a wire rack

Pecan trees are a common sight throughout the Southern United States, and theirnuts form the basis for this sweet and crunchy dessert pie. For an added luxury,

top your pecan pies with unsweetened whipped cream or crme frache,and serve them with a strong cup of coffee or tea.


35/46

FOOD FACT

A pecan, like the fruit of all othermembers of the hickory genus,

is not truly a nut, but is technicallya drupe, a fruit with a single stoneor pit, surrounded by a husk.


36/46

MASSACHUSETTS

BOSTONCHARLES

RIVER

36


37/46

DISCOVERMASSACHUSETTS

Massachusetts may be steeped inhistory from the Revolutionary War to

the Civil War, but it also prides itself oninnovation, with some of the countrystop universities including Harvard, MIT

and Tufts. Because its a relatively smallstate, visitors can take in the sunrise

on Cape Cod and the sunset over theBerkshire Mountains all on the same

day. Enjoy the states bountiful seafood,especially the tender Ipswich Bay clamsthat will melt in your mouth. Throw insome fries, coleslaw, and tartar sauce

and youve got the quintessentialMassachusetts summer meal.

Cape Cod National Seashore is a40-mile stretch of rolling dunes andgorgeous beaches that unfurls alongthe Outer Cape, from Chatham northto Provincetown. Alternatively, headto Marthas Vineyard and Nantucket

- two islands packed with charm.Christened in 1602 by British explorer

Bartholomew Gosnold in honour ofhis daughter, Marthas Vineyard is no

longer covered in wild grapes. Today, itsan island of beautiful beaches, woods,

farmland, cranberry bogs, charminginns and tourists, distinguished from

neighbouring Nantucket by itsproximity to the mainland.


38/46

38

MASSACHUSETTS

CHOCOLATE

CHIPCOOKIES


75g Light Brown Sugar115g Unsalted Butter

at room temperature

80g Caster Sugar 1 Egg

1 tsp Vanilla Extract

190g Plain Flour tsp Salt

tsp Baking Soda340g Chocolate Chips/Morsels

dark, light or white


l Preheat oven to 165 0 Cl Line shallow baking trays with

greaseproof paperl Using an electric mixer, cream the brown

sugar, butter and caster sugar until paleand uffy approx. 5 minutes

l Add the egg and vanilla extract untilwell incorporated

l In a separate bowl, mix the our, saltand baking soda

l Add to the butter mixture and slowlymix until all is well incorporated

l Add and mix in the chocolate chips/ morselsl Scoop out walnut size pieces of dough

and place on baking trays and attenslightly with a fork

l Bake in pre-heated oven for 10to 15 minutes until golden brown

l Remove from oven and coolon the baking traysl Remove cookies with a spatula

In 1930, a shaking industrial mixer in the Toll House Kitchen in Whitman,Massachusetts, accidentally knocked bits of chocolate from an overhanging shelfinto the cookie batter. Instead of discarding what appeared to be fouled dough,

it was baked, and the world of cookies was forever changed. Chocolate chip cookiesare an American iconic treat, enjoyed by children of all ages! Dunk them in a glass

of milk, or enjoy them right out of the oven while the chocolates still melted.


39/46

FOOD FACT

On July 9, 1997, Massachusettsdesignated the chocolate chip cookie

as the Official State Cookie, after itwas proposed by a third-grade class

from Somerset, Massachusetts.


40/46

LOUISIANA

NEW ORLEANS

40


41/46

DISCOVER LOUISIANA

Louisiana is a place where you canpick your passion; a state with so

much diversity that just a short drivetakes you to another world within thestates borders. No place in the USA isbetter known for its music and food.

Louisiana is the birthplace of jazz, thehome of Cajun and zydeco music anda stage for the evolution of American

blues, country and rock n roll. The richmusical heritage is the ideal background

track for enjoying the states uniquedishes. Even their names l gumbo,

jambalaya, toufe stir ones curiosityalongside ones palate.

For the culinary connoisseur, the foodhere is legendary no matter which partof the state you visit. Louisiana cuisinecomprises Cajun and Creole delicacies

and the best in seafood, such as shrimp,oysters, crawsh, crab, sh and even

alligator, along with a unique Louisianaspin on more traditional fare.

Music and food are also the centerpiece

for many a festival in the state. Try TheNew Orleans Jazz and Heritage Festival

or Festival International de Louisianein Lafayette, the Red River Revel in

Shreveport or Contraband Days in LakeCharles theres always a reason to

dance and eat in Louisiana.


42/46

42

LOUISIANA

CHEESEBISCUITS

WITH POPPYSEEDS


300g Grated Cheese(Hard Cheddar or Parmesan)

250g Unsalted Buttercold and diced

450g All-purpose Flour 1 tsp Salt

tsp Cayenne Pepper150g Blue Poppy Seeds


l Pre-heat the oven to 180 0 Cl Blend together grated cheese, our,

salt and cayenne pepperl Add cold, diced butter and blend until

the dough comes togetherl Split into four equal lumpsl Roll each lump into a sausage shapel Roll in the poppy seeds to coat evenlyl Chill in the fridge for one hourl

Slice into 5mm thick rounds and placeon kitchen parchmentl Bake in the pre-heated oven for

12 minutes until golden brownl Place on a wire rack to cool

These savoury cheese biscuits are served alongside glasses of sweetened icedtea or cocktails in homes throughout the Southern States. Cooked cheese

biscuits may be kept frozen in a container for as long as 3 months.Simply thaw before serving.


43/46

FOOD FACT

Poppy seeds have long been used asa folk remedy to aid sleeping, promote

fertility and wealth, and even to providesupposed magical powers of invisibility!


44/46

NOTES


45/46

NOTES


46/46

2 0 1 2 B r a n

d U S A

. A l l R i g h t s R e s e r v e d .

tastes of the usa - july 2013

Documents