December 2, 2015 – Julia Wong
Look for Julia’s article “Green Turtle Soup, Lobster Newburg, and Roman Punch: A Sampling of Menus from the Wisconsin Historical Society’s Collections” in the current 2015/2016 (Volume 99, Number 2)Wisconsin Magazine of History.
“Roman Punch” has appeared as a palate-cleanser on many banquet menus. Add this beverage to your festivities! Three sources, three recipes; citrus the requisite ingredient…
Roman Punch from the The Bon Vivant’s Companion…or…How to Mix Drinks*
Use large bar glass
One tablespoonful of sugar.
One tablespoonful or raspberry syrup.
One teaspoon of curacao.
One wineglass of Jamaica rum.
One-half wineglass brandy.
The juice of half a lemon.
Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.*Thomas, Jerry. The Bon Vivant’s Companion; or, How to Mix Drinks. New York: Grosset & Dunlap, 1928.Roman Punch from Burke’s Complete Cocktail & Drinking Recipes*
Champagne, 1 Quart
Cognac, 1 Glass
Curacao, 3 Jiggers
Swedish Punch, 1 Glass
Jamaica Rum, 2 Glasses
Aromatic Bitters, 3 Dashes
Tea, 2 Tablespoonful
Pour the above ingredients into a punch bowl placed on ice, add the juice of four lemons; place the tea in small tea bags and allow to soak for about 10 minutes. Add sliced fruit and stir until cold before serving.
*Burke, Harman Burney. Burke’s Complete Cocktail & Drinking Recipes, with Recipes for Food Bits for the Cocktail Hour. New York, Boston: Books, Inc., 1936.
[“Swedish Punch” while not defined within text may well refer to Swedish “punsch” a traditional liqueur made with arrack, spices].
Roman Punch from The New International Bartender’s Guide*
2 oz Jamaican rum
2 oz brandy
1 oz raspberry syrup
juice of 1 lemon
Mix ingredients in a chilled highball glass. Fill with shaved or crushed ice and stir.
Variations: add 2 dashes curacao or float port wine on top.
*The New International Bartender’s Guide. New York: Random House, 1984.
Grandma Lyne’s Herb Salad–Terese Allen
For the 15th anniversary celebration of CHEW, I decided to prepare a salad in honor of our past president, Paul Lyne, who passed away in 2010. I got the recipe from his brother, Jesse Lyne, who said it was a favorite of Paul’s and one he often brought to family gatherings. The proportions are flexible.
1 clove garlic, mashed
½ tsp. salt
Chopped tarragon, dill, oregano, ground fennel and basil – fresh preferably
1 Tbs. sugar
2 Tbs. vinegar
2 Tbs. olive oil
Thinly sliced cucumber, radish, celery, carrots, other veggies as desired.
Mash garlic with salt. Add chopped herbs, sugar, vinegar and olive oil. Marinate vegetables in this mixture in refrigerator for a couple of hours. When ready to serve, add seeded and chopped tomato and toss with lettuce – iceberg lettuce works best because it holds up to the marinade.
Santa Fe Shrimp Salad (Serves 8)
From my Norwegian-American cousin who deliberately left out the jalapeños.
4 small green onions, chopped
1 c. chopped cilantro
¾ c. fresh lime juice
2 Tbs. Vegetable or olive oil
1 Tbs. Sugar
1 tsp. salt
1 ½ c. fresh frozen corn kernels
1 15 oz. can black beans, rinsed
1 medium zucchini, diced
1 red pepper, diced
3/4 c. red onion, diced
1 lb. cooked shrimp
Blend in blender green onions, cilantro, lime juice, oil, sugar, salt until smooth. Can be made a day ahead, covered and refrigerated.
Combine all vegetables. Reserve 6 shrimp for garnish. Cut remainder into ½” rounds; add to vegetables and toss all together.
Pour over enough dressing to season to taste. Cover and refrigerate at least 1 and up to 6 hours.
Arrange red leaf lettuce leaves on plate or shallow bowl. Top with salad. Garnish with shrimp and lime wedges.
Chickpea and Carrot Salad with Cumin and Black Olives
–Mary Spike from Once Upon a Tart (Mentesana and Audureau)
2 cans chickpeas, drained and rinsed
3 carrots, grated
2/3 c. good black olives, pitted and sliced
½ c. chopped cilantro
2 scallions, chopped
Dressing (blend in blender)
3 Tbs. olive oil
Juice and zest of 1 lemon or lime (or more)
1 garlic clove
2 Tbs. ground cumin
2 tsp. paprika
Pinch cayenne pepper
Salt and fresh-ground pepper
Marinated Asparagus (Serves 8-10)
Combine for marinade:
1 c. red wine vinegar
½ c. water
½ c. olive oil
1 ½ Tbs. oregano (dried)
1 Tbs. salt
2 cloves garlic, minced
1lb. asparagus, cooked to liking
Marinate asparagus for 6 hours or overnight. Serve chilled.
Peanutty Pea Salad (Serves 8)
–Karen Reger from Allrecipes.com
½ c. mayonnaise
½ c. sour cream
¼ c. white sugar
1 (16 oz.) package frozen green peas, thawed
½ red onion, diced
½ c. sweetened dried cranberries
1 c. unsalted peanuts
In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.
Veg•All—Mixed Vegetable Salad (Serves 12, generously)
This salad has been a staple at all Crane family gatherings for at least the past 50-60 years and has become known in our small circle of acquaintances as the Crane’s Vegetable Salad. The recipe was probably first published sometime before 1950. Attempts have been made to use other brands of mixed vegetables but the results are always inferior.
3 (15 oz.) cans Veg•All Original Mixed Vegetables (well-drained)
6 eggs (hard-boiled & chopped into half inch pieces)
6 oz. Colby cheese (cubed into quarter inch pieces)
½ c. Sweet Gherkin pickles (finely diced)
¾ c. mayonnaise
In a large bowl, mix all ingredients. Refrigerate (at least 2 hours) until ready to serve.
Peanut Noodle Salad (Serves 8)
–Mary Thompson from Betty Crocker booklet
1 pkg. (8 oz.) lo mein noodles
1/3 c. peanut butter
¼ c. soy sauce
¼ c. orange juice
¼ tsp. grated red pepper (cayenne)
2 c. shredded carrots (about 3)
1 large red bell pepper, cut to 1” size
6 medium green onions, sliced (6 Tbl.)
½ c. dry roasted peanuts
Break noodles into thirds. Cook according to package directions. Rinse with cold water. Drain.
Mix peanut butter, soy sauce, orange juice and red pepper until smooth.
Toss noodles, sauce and peanuts.
Lost Norwegian Potato Salad
7 medium potatoes, peeled & cut into uniform size chunks
1 c. mayonnaise
1 c. sour cream
1 bunch (approx. 6) green onions, finely chopped
2 tsp. prepared mustard, preferably Dijon
1 tsp. pepper
1 tsp. salt
3 Granny Smith apples, cored but not peeled
2 hard-boiled eggs, sliced
(You can substitute 2 c. mayo, but not 2 c. sour cream for the 1 cup each of mayo and sour cream.)
Cook potatoes JUST until a fork slides through a piece without resistance (do not overcook). While potatoes are cooking, combine next six ingredients. Drain and cool potatoes and cut into large dice. Chop apples into similar size pieces and add to potatoes, along with chopped eggs, if using. Pour sauce over and gently toss until potatoes are well and uniformly coated. Garnish with sliced eggs and sprinkle with paprika. Refrigerate overnight to let flavors blend.
All ingredients and amounts to taste:
apples (firm ones)
grape halves (green and/or red)
Bibb or other lettuce pieces (optional)
Golden raisins (optional)
little marshmallow (optional)
pineapple pieces (optional)
mayonnaise (Hellman’s is good)
salt and pepper
Those attending the 2014 December CHEW meeting were delighted by the flavorful yellow perch tacos and burbot ‘poor-man’s stew. Chefs Chris Swenson, Armando Soto and Quinmarlo Quince from Steenbock’s on Orchard) share their recipes with us. Bon appetit!
Yellow Perch Fish Tacos W/ Chipotle Tarter & Coleslaw
Recipe: Quinmarlo Quince
Yields 4 Tacos
2 Cups Flour
3 Cups Panko Bread Crumbs
2 Cups Whole Milk
4 Pieces Yellow Perch
1 Frying Pan
4 Cups of Canola
Take the perch and dredge each piece in the flour knocking off any excess flour. Then, dip each piece into the milk, shake off the extra milk and place each piece of fish into the panko bread crumbs, gently pressing to make sure that each side of each fish is crusted. Once you have breaded the fish, heat the oil in the frying pan at medium-high heat. When the oil is ready, place the perch in the fryer (perch are generally small so they cook really fast). Once the perch is done, set aside and let them cool.
Yields 3 Cups:
1 Tbsp Capers (roughly chopped)
1 Tbsp Chipotle Adobo Sauce
1 Tsp Salt and Pepper
3 Cups Mayo
1/2 Cup of Whole Milk
Juice of 1 Lime
2 Garlic Cloves, minced
In a mixing bowl, combine all of the ingredients together, then whisk until well incorporated, and serve.
1 Bag of Cabbage Slaw
2 Cups Mayo
2 Tbsp Celery Seed
2 Tbsp Salt and Pepper
1 Cup of Red Wine Vinegar
Combine the mayo, vinegar, celery seed, salt and pepper in a bowl and whisk together; in a separate bowl add the cabbage, then slowly add the liquid mixture to the cabbage. Once you have enough in there, mix together and serve. Combine all of these ingredients on a corn or flour tortilla to enjoy a delicious Yellow Perch Taco.
Recipe: Armando Soto
Yields 4 Servings
Marinade and Burbot:
1 Can Coconut Milk
Juice of 2 Limes
1 Habanero Pepper (seeded)
1/2 Cup of Olive Oil
2 Burbot Fillets (cut into 1 inch squares)
Combine all ingredients in a blender and place in a bowl. Add burbot chunks as cut into 1 inch squares. Let sit for 3 hours in refrigerator. Once the burbot has been marinated, pan sear it for 15 minutes on medium heat. While the fish is cooking, the marinade should be placed in a pan on medium-high heat and reduced until it has thickened (the consistency of heavy cream).
2 Cups Brussels Sprouts
1 Cup Red and Yellow Grape Tomatoes
1/2 of a Red Onion (thinly sliced)
Blanch the Brussels sprouts and set aside on a towel to dry. Once they are dry, sauté all veggies for 8 minutes and turn off heat; add veggies to reduced marinade. Combine the fish, veggies, sauce and serve on top of white rice; garnish with cilantro. Enjoy!!!
Almond Meringue Cookies
Prepared by Char Thompson for “Ovens on the Edge” presentation by author Paula Marcoux on June 4, 2014. The recipe is from Paula’s book, Cooking with Fire. Paula writes, “These are meringues with soul. They want to use the last heat in a bone-dry oven, but you can make and pipe the cookies ahead to that their surface dries before baking. Do not attempt in humid weather.” Makes 35 small cookies.
5 ounces (1 cup) unblanched almonds, plus 36 more for garnish
4 ounces (2/3 cup) dehydrated cane juice or other flavorful sugar
2 egg whites
pinch of cream of tartar, if you have it
1. Use a food processor to grind the 5 ounces of almonds finely–don’t forget to protect your ears. Add half of the sugar, and grind it a bit more until powdery.
2. Place the egg whites in the bowl of an electric mixer. Beat on medium-high until broken up, then add the cream of tartar. Keep beating until soft peaks begin to form. Increase the speed of the mixer and begin to add the remaining sugar gradually. Keep beating until all the sugar has been added, then increase the speed to the highest setting, beating another minutes or so, or until the mixture is very white, stiff, and glossy.
3. Remove the beater and sprinkle the almond mixture over the top of the egg whites. Use a flat-bladed whisk to fold it together quickly and thoroughly.
4. Either use a pastry bag to extrude thirty-six 1-inch-diameter globs onto 2 sheets of baking parchment, or drop by teaspoons. Place an almond neatly into the center of each, and place out of harm’s way in a dry, and even sunny, spot.
5. When the rest of your baking is done, and the oven temperature has dropped below 300 degrees F, slide the cookies carefully into the oven. Leave them in until they have taken on a little color; they are shatteringly, meltingly crisp; and the almonds have developed an irresistible toasty flavor, between 2 and 3 hours.
Prepared by Jean DeVore for “Ovens on the Edge” presentation by Paula Marcoux on June 4, 2014. The recipe is from Paula’s book, Cooking with Fire.They are great with butter and marmalade! Makes 8 scones.
10 ounces unbleached all-white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 1/2 ounces (5 tablespoons) lightly salted butter, cold
1 egg, plus 1 egg yolk
1/2 cup cream
1/2 cup currants or other dried fruit chopped to the size of currants
1, Set up a griddle arrangement and get a fire going. You may use something approximating a bakestone, but a 10-inch cast-iron griddle or even a frying pan works fine, with a low heat under it. You can nestle a heavy pan into a bed of coals, provided the heat is dampened with plenty of ask.
2. Combine the flour, sugar, baking powder, and salt in a bowl or food processor. Cut or rub the butter until the flour looks like meal. In a separate bowl, beat the egg and yolk together, then beat in the cream. Use a fork to lightly stir the egg mixture into the flour mixture, tossing in the currants as you go. Scrape it up into a ball, but do not overwork it.
3. Preheat your griddle.
4. Flour a work surface lightly, and scrape the dough out onto it. Pat it lightly into an even cake about 8 to 9 inches in diameter. Use a bench knife or scraper to cut the scone into 8 wedge-shaped pieces, and transfer them to the hot griddle. (If you hear any sizzling, situate the griddle in a cooler location or spread out the coals or diminish the blaze under it.) Bake for 10 t0 15 minutes per side, peeking underneath to monitor and turn when lovely and brown. Let cool several minutes before serving.
Prepared by Ann Waidlich for Program Ho Ho Ho and a Bottle of Rum, May 7, 2014
2 cups (1box) vanilla wafers (blended into crumbs)
1 cup sweetened shredded coconut
1 cup confectioners’ sugar (additional 1 ½ cup used later for rolling rum balls)
2 tablespoons light corn syrup
1/2 cup rum
Combine all ingredients , mix well. Shape into small firm balls, ¾” diameter.
Shift remaining 1 ½ cup of confectioners’ sugar.
Roll the balls in the sugar.
Duarte’s Cream of Artichoke Soup
Adapted from Saveur, Number 153, Jan/Feb. 2013
From CHEW president Terese Allen: The second I saw this recipe in Saveur magazine, I knew I would make it. Duarte’s is a 118-year-old tavern in tiny Pescadero, California, in the middle of artichoke country near the Pacific Ocean. I visited it years ago on a trip to the San Francisco area and fell hard for this soup, so I was glad to finally be able to taste it again. I brought it to our recent potluck and several CHEW members asked for the recipe, so here you go:
Duarte’s Cream of Artichoke Soup
3 tablespoons butter
1/3 cup minced shallots
1 tablespoon minced garlic
2 pounds frozen artichoke hearts, thawed and chopped
4 cups chicken stock
2 cups heavy cream
Salt and pepper
Fine-chopped parsley squeezed in a paper towel to dry it out
Heat butter in a soup pot over medium flame. Add shallots and garlic and cook, stirring occasionally, until softened, 7-9 minutes. Add artichokes and cook, stirring often, about 3 minutes. Add stock and bring to simmer. Reduce heat to medium-low, cover the pot and cook until artichokes are very tender, 20-25 minutes. Puree mixture with an immersion blender until as smooth as possible. Stir in cream, bring to simmer and cook over medium flame, stirring often, until soup is to desired thickness, 20-45 minutes. (At Duarte’s they cook it until it is very thick indeed). Season to taste with salt and pepper. Turn off the heat and let the soup come to room temperature. (At this point you can chill it until you’re ready to serve it).
Reheat the soup gently, stirring often. Serve each bowl with a sprinkling of parsley and a wedge of lemon for squeezing over top.
Prepared by John Motoviloff
John Motoviloff, CHEW’s April 2007 speaker, brought some wonderful trout cakes to share with the group, made from Iowa trout he caught the previous weekend. Fried in butter they were fantastic! Although his cookbook, Wisconsin Wildfoods, published by Trails Books, has one hundred recipes it doesn’t include his trout cakes. Luckily, he agreed to share his simple but delicious recipe with CHEW.
2 cups of cooked trout or other fish
1 beaten egg
1 cup of breadcrumbs or stale, grated French bread
2 tablespoons of mayonnaise
Cajun or Old Bay seasoning
Butter for browning
1. Flake meat of baked, fried, or grilled fish; remove bones.
2. Add beaten egg, breadcrumbs, mayonnaise, and lemon juice. Mix ingredients together and then form into patties.
3. Season patties, on both sides, to taste with Cajun or Old Bay Seasoning. Penzey’s Fox Point seasoning also works well.
4. Brown cakes on both sides and serve hot.
Note: This is an excellent way to use up leftover cooked fish, or even shellfish like shrimp or crab. With a soup or salad and a loaf of French bread—and paired with a chilled rosé or white wine—it makes a hearty lunch or light supper.
Submitted by Vesna Vuynovich Kovach
In August of 2002, CHEW members celebrated summer with a Harvest Gold Extravaganza! It was a potluck featuring our favorite recipes from the 1950s, 1960s, and 1970s. Below are some of the recipes that made it to the table. Ring-Around-the-Tuna is a beautiful jewel-like entree salad for a luncheon or buffet table.
1 package (3 oz.) Jell-O Lime or Lemon Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 diced celery*
2 tablespoons chopped pimiento*
2 tablespoons sliced stuffed olives
1 can (7 oz.) tuna, drained and flaked**
Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual ring molds or a 1-quart ring mild. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and top salads with mayonnaise. Makes 3 2/3 cups, or about 4 entree servings.
[Note from Vesna, 2002: **Use only the large flakes of tuna, or the finished dish will be cloudy in appearance.]
*Or reduce celery to 1/4 cup and substitute 1/2 cup chopped tomato for the pimiento.
From Joys of Jell-O, fifth edition, 1962[?], General Foods Corporation, White Plains, N.Y.
Submitted by Joan Peterson
1 lb. ground beef
1/2 cup bread crumbs
3/4 teaspoon salt
1/4 teaspoon paprika
Roll into balls, and then roll balls in 1/4 cup raw rice. Be sure that rice
is embedded firmly in the balls, or when it cooks and expands, it will fall out.
In a sauce pan add 2 cans tomato soup, salt to taste, 1 bay leaf and 1
teaspoon finely chopped fresh basil. Bring to boil, reduce heat and add
balls. Cover and simmer for about 45 minutes, or until meat and rice are done.
My mother made this recipe so often that at one point my father asked that
it never be made again. And it wasn’t.
Olive and Nut Sandwich Filling
Submitted by Terese Allen
This is an excerpt from The Ovens of Brittany Cookbook, by yours truly, Terese Allen (Amherst Press, 1991). It’s ironic that the sandwich filling was from Kaap’s restaurant, a famous Green Bay area German restaurant that closed. Now all the Ovens of Brittany restaurants are closed, too!! Then again, the candy-making part of Kaap’s re-opened a few years ago (not the restaurant), so who knows, maybe the Ovens will make a comeback some day, too. I guess that would be culinary history repeating itself!
The excerpt reads……… The story of the Olive and Nut Sandwich is just a little sad. The inspiration for this interesting sandwich came from a wonderful, landmark restaurant located in Green Bay, Wisconsin. Kaap’s, known for its high-back dark wood booths, sumptuous homemade candies and pastries, and authentic German specialties, enjoyed almost legendary status in Green Bay. It wasn’t unusual for your waitress to be a 20-year veteran of the restaurant or for her to take large orders sans paper and pencil. Unfortunately, Kaap’s was torn down to make way for a downtown mall and a treasured tradition ended. They say all good things must come to an end…but you can still enjoy a little of the past by making this simple blend of cream cheese, green olives and walnuts. Spread it on fresh bread and tuck in some thinly sliced cucumber and a few alfalfa sprouts. Try it also on crackers or in omelets.
Olive and Nut Sandwich Filling
1 package (8 ounces) cream cheese, softened
1/3 cup chopped walnuts
1/2 cup minced green olives
1/4 teaspoon salt
1/8 teaspoon ground white pepper