MAINE LOBSTER

Any New Englander can testify a lobster is worth that big mess and fuss. Dipped in a little butter, the Maine lobster meat tastes fresher than anything in the markets. Don’t forget your bib, the ultimate cracking tool, and the smallest fork for optimal Maine lobster eating experience. Try the Maine Lobster Bisque or look around at other great recipes for meal ideas.

CAPE COD CRANBERRIES

It’s been 120 years and Cape Cod is still making the finest cranberries. That spring Sandhill crane blossom is now harvested nearly 40,000 acres per year. So there’s plenty of those vitamin-C rich berries to go around. For the next two months (October and November) cranberries will be in their prime harvesting season. They’ll last in your fridge up to four weeks or just grab extra and tuck them away in your freezer for splendid Cape Cod Cranberries anytime of year. Change up the Thanksgiving desserts this year with a Cranberry Pineapple Cheesecake Tart.

VERMONT MAPLE SYRUP

From the tree, to the bucket, then boil, then to the jar and sap is now Vermont’s renowned Maple Syrup. Today we’ve figured out how to make more products still using purely organic maple such as Maple Cream, Maple Fudge, Maple Granulated Sugar, Maple Sugar Cakes, and Hard Maple Sugar. With the abundance of maple trees, you can’t turn a corner without seeing Maple Syrup in Vermont. From Mom and Pops Maple Syrup to the supermarket specials. Check out our previous blog for some other things to do while your in Vermont!

BOSTON BAKED BEANS

What might possibly have been forgotten in further parts of New England are Boston Baked Beans. Before you go to bed, soak some dried navy beans so the next day you can slowly bake them with molasses and salt pork to experience a perfect flavor. The process may be timely but it is well worth the wait. Bake off some cornbread or biscuits, top with honey, and serve with some of those Boston Baked Beans and you have a fabulous meal. Or try bringing some to a party next time and see how fast it’ll disappear. Here’s a great and easy recipe for Boston Baked Beans.

NEW ENGLAND CLAM CHOWDER

The list could go on for New England Foods but the last one for this list had to be New England Clam Chowder. There’s a possibility your “chowdah” may taste different from Maine to Connecticut but one rule remains that New England Clam Chowder should always be eaten in New England. Herman Melville, a 19th century American novelist, noted in Moby Dick, “Chowder for breakfast, and chowder for dinner, and chowder for supper, till you begin to look for fish-bones coming through your clothes.” An almost 250-year old building, Ye Olde Union Oyster House, in Boston goes to prove how long the infamous “chowdah” has been around. Emeril Lagasee, a culinary enthusiast and a pure New Englander, has an outstanding Fall River Clam Chowder provided below.

FALL RIVER CLAM CHOWDER

INGREDIENTS

• 3/4 pound bacon, chopped
• 2 cups chopped leeks (white part only, well washed)
• 1 cup chopped celery
• 1 cup chopped carrots
• Salt and freshly ground black pepper to taste
• 6 Bay leaves
• 3/4 cup bleached all-purpose flour
• 8 cups clam juice
• 1 1/2 pounds Idaho potatoes, peeled and quartered
• 1 cup fresh sweet corn kernels (from 1 medium-size ear)
• 1 cup heavy cream
• 1/2 cup finely chopped fresh parsley leaves
• 4 pounds littleneck clams, shucked with liquor reserved
• Oyster crackers

DIRECTIONS

1. In a large stockpot, over medium heat, fry the bacon until crisp.
2. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes
3. Stir in the flour and cook for 10 minutes, stirring occasionally.
4. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes.
5. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves.
6. Ladle into soup bowls and serve hot with oyster crackers and enjoy!

Yields: 10 serving