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Thursday, 08 November 2012 00:53

What is a whitpot?

I have a recipe written by my grandmother, four times removed, for apple whitpot. Although I have followed her recipe and loved it, I created my own adaptation which I think you will enjoy immensely, especially with the holidays coming right up. Apparently my ancestor meant to write 'whitepot,' but she missed the 'e.' This rice dish is, or rather was, so-named because it was a recipe that was pure white, even when cooked in a pot. She mentioned that it was eaten while hot, with stewed wild strawberries and blackberries. In England, it is still eaten with fruit preserves mixed in for breakfast.

Published in The Cooking Edge
Wednesday, 29 August 2012 15:25

Is it apple season yet?

It happened one day when my daughter wanted a candied apple at the fair. I bought her one. Five minutes later, after walking around the fairgrounds, she said, "Here, Dad, I'm done!" It was the same red, shiny orb I had just bought her, except with an abundance of gnaw marks up one side and down the other. Although a 10 year old with strong teeth, she couldn't penetrate the sweet, hardened glaze. After fretting and fuming to myself for wasted money, I decided to take a stab at it. She was right! Hard as nails, just the way I remembered it as a kid, but lacking one prized, distinctive quality: the bite. I mean the bite of real candied apple. You remember, you get that sweetly hot taste that made this confection true from the melted cinnamon candies that made the thought of a chipped tooth irrelevant. Yup, another shortcut by someone who obviously is out for the money rather than sticking with tradition.

Now The Yankee Chef is all about saving money, but not at the expense of keeping a tradition alive and allowing my children enjoy what we did growing up. So for posterity's sake, here's how to make a great, hard, shiny, sweet, hot, mouth-watering...

Published in The Cooking Edge

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