Danville-Alamo AAUW Gourmet and Travel Interest Group |
About Newfoundland  We shall view slides of NewFoundland and enjoy our hors d'oeuvre before dinner. From Wikipedia: The island of Newfoundland (originally called Terra Nova) was named by the Italian John Cabot (Giovanni Caboto) in 1497. The province where this island is located was also called "Newfoundland" until 2001, when its name was changed to "Newfoundland and Labrador" (the postal abbreviation was later changed from NF to NL). Newfoundland and Labrador is a province of Canada, the tenth to join the Confederation. Geographically, the province consists of the island of Newfoundland and the mainland Labrador, on Canada's Atlantic coast. On entry into Canada in 1949, the entire province was known as Newfoundland, but since 1964, the province's government has referred to itself as the "Government of Newfoundland and Labrador", and on December 6, 2001, an amendment was made to the Constitution of Canada to change the province's official name to "Newfoundland and Labrador". In general day-to-day conversation, however, Canadians still refer to the province in a general way as "Newfoundland," while the Labrador region of the province is usually referred to as simply Labrador. While the name "Newfoundland" is derived from English as "New Found Land", Labrador is named after Portuguese explorer Joao Fernandes Lavrador. The province's population is 505,469 according to the 2006 national census. People from Newfoundland are called "Newfoundlanders" (and at times "Newfies", though this can be seen as a pejorative) while people from Labrador are called "Labradorians". Newfoundland has its own dialects of the English, French, and Irish Gaelic languages. The English dialect in Labrador shares much with Newfoundland. Furthermore, Labrador has its own dialects of Innu-aimun and Inuktitut. Dinner Menu - 16 will attend 1. Hostess -- (Nexsen) 
2. Wine -- (DeVoe)3. Oyster and regular Crackers -- (Murray) 4. Hors d'oeuvre & Beer --- Solomon Gundy-- (Nexsen) 5. Moules Mariniere--- Mussels Steamed in Wins Broth -- (Krane) 6. Bay of Fundy Fish Chowder -- (Nexsen) 7. Cod Au Gratin -- (Brenner) 8. Corn Scallop -- (Brandenburg) 9. Baked Tomatoes -- (Clark) 10. Corn Bread -- (Krane) 
11. Dessert: Blueberry Pie -- (Lauper and Simkin)
|
Hors d'oeuvre--- Solomon GundyBobbie Brenner volunteered to make this dish six 8-10 ounce salt herring 2 Cups cider vinegar 1/4 cup sugar 2 tablespoons mixed pickling spice 2 large onions, peeled and sliced crosswise into 1/8 inch thick rounds {about 2 cups} Wash the herring inside and out under cold running water. Then place them in a large enameled or stainless steel casserole and pour in enough cold water to cover them by at least 1 inch. Soak for at least 12 hours in the refrigerator, changing the water once or twice. Drain the herring well, rinse under cold running water and pat them dry with paper towels. With a sharp Knife, remove the heads, tails and fins from the herring and discard them. To fillet each herring, lay it flat and cut along the back from head to tail, freeing the top section of the flesh from the spine and radiating bones. Lift off the flesh, turn the herring over and free the flesh on the other side. Discard the bones. When all the herring are deboned, cut the fillets into 1 1/2 by 1 inch pieces. In a small enameled or glass saucepan, bring the vinegar, sugar and pickling spice to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer partially covered for 5 minutes. Pack the herring pieces and sliced onions in alternating layers into 4 sterilized pint jars, spooning a little of the spice mixture over each layer AS you proceed. Pour the rest of the spice mixture into the jars, making sure to cover the herring completely. Seal at once and refrigerate until ready to serve. Tightly covered and refrigerated, the Solomon Gundy may safely be kept for 3 - 4 weeks. Moules Mariniere--- Mussels Steamed in Wins Broth 
4 dozen large mussels in their shells4 tablespoons butter cut into small bits 1/2 pound butter melted 1/2 cup chopped onions 1 1/2 cups white wine 1 cup water 2 tablespoons chopped parsley 1/8 teaspoon crumbled dried thyme Scrub the mussels thoroughly under cold running water with a stiff brush or soapless steel-mesh scouring pad. With a small, sharp knife scrape or pull the black hairlike tufts off the shells and discard them. In a 6 to 8 quart enameled or stainless steel casserole, melt the butter bits over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Stir in the wine, water parsley, and thyme. Drop in the mussels and bring to a boil over high heat. Cover tightly, reduce the heat to low and let the mussels steam for about 10 minutes, turning the mussels about once or twice with a slotted spoon. When the mussels have steamed the allotted time, all the shells should have opened; discard any that remain shut. With a slotted spoon, transfer the mussels to a large , heated platter or individual serving plates. Strain the broth into a bowl, using a fine sieve lined with a double thickness of dampened cheesecloth. Pour the broth into soup cup and serve the melted butter separately in a soup cup. To eat a steamed mussel, remove it from the shell with a small fork, dip it into the broth to moisten the mussel and remove any traces of sand, and then immerse it in the melted butter. BAY OF FUNDY FISH CHOWDER 
2 cups diced raw potatoes1 cup diced celery 1/2 cup diced raw carrots 4 cups water 2 teaspoons salt 1/4 teaspoons pepper 2/3 cup chopped onions 3 tablespoons fat 1 pound fish fillets 4 cups milk Combine vegetables and add seasonings and water. Cover and simmer until vegetables are tender. Do not drain. Pan fry onion in fat, until golden in color, add fat and onions to vegetables. Remove any skin from fillets. Cut into bite sized pieces and add to vegetables. Simmer 15 minutes. Add milk and heat to serving temperature. Serve immediately. COD AU GRATIN 
1 1/2 pounds cod fillets2 Tablespoons chopped onion 2 Tablespoons chopped celery salt and pepper 2 Tablespoons lemon juice 2 Tablespoons water 2 Tablespoons butter 2 Tablespoons flour 1 cup milk 1/2 cup grated cheese 2/3 cup bread crumbs Place fish in baking dish and sprinkle onion, celery, salt, and pepper over it. Add lemon juice and water. Bake at 450 degrees for 10 minutes. Meanwhile make cream sauce as follows: Melt butter add flour and stir. Gradually add milk. Cook and stir over medium heat until thickened. Add cheese. Stir until melted. Flake cooked fish. Add breadcrumbs. Add fish including juices and bread crumbs to cheese sauce. Pour into casserole and sprinkle with breadcrumbs and grated cheese. Bake for 10-15 minutes at 400 degrees. CORN SCALLOP Jennifer and Bart Branden burg volunteered to make this dish 
1 1/2 pounds frozen corn1 pint milk 2 eggs 1 tablespoon flour 1/2 teaspoon salt pepper 1 tablespoon melted butter Beat eggs, mix flour with a little milk, add corn and eggs, add melted butter, balance of milk and salt. Pour into baking dish and bake 15-20 minutes at 350 degrees. BAKED TOMATOES 
1 Tablespoon butter softened, plus 4 tablespoons butter, plus 2 tablespoons butter, cut into 1/4 inch bits1/2 chopper onions 1 cup soft fresh white bread crumbs 1/4 cup chopped parsley 2 teaspoons salt freshly ground pepper 6 medium-sized firm ripe tomatoes Preheat the oven to 400 degrees. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 13x9 by 2 1/2 inch baking dish. Set aside. In a heavy 8-10 inch skillet, melt 2 tablespoons of butter over moderate heat. When the foam begins to subside, add the onions and, stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. With a slotted spoon, transfer the sauteed onions to a small mixing bowl. Melt 2 more tablespoons of butter in the skillet, add the bread crumbs and fry them, stirring frequently until they are golden. Scrape the entire contents of the skillet into the bowl with the onions. Add the parsley, 1/2 teaspoon of salt and a few grindings of pepper and toss together gently but thoroughly. Slice the tomatoes in half crosswise. Arrange them cut side up in one layer in the buttered dish. Season with the remaining salt and a few grindings of pepper. Spoon the onion and crumb mixture evenly over the tomatoes, and dot the top with the butter bits. BaKE IN THE MIDDLE OF THE OVEN FOR ABOUT 30 minutes, or until the tomatoes are tender but not limp and the bread crumbs are golden brown. Serve the tomatoes hot or at room temperature, directly from the baking dish. Or, with a wide metal spatula, arrange the tomatoes attractively on a heated platter. CORN BREAD 
1 cup water-ground corn meal2 tablespoons flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg 1 tablespoon butter 1/2 cup milk Heat the oven to 425 degrees. Grease an 8 x 8 inch pan with butter. Combine next 5 ingredients. beat in a separate bowl 1 egg. add and beat 1 tablespoon melted butter and 1/2 cup milk. Pour the liquid into the dry ingredients. Combine them with a few rapid strokes. Place the batter in the pan. Bake the corn bread in a hot oven 425 degrees for about 25 minutes. BLUEBERRY PIE 
Judy Lauper and Bobby Brenner have signed up to make the pies.
5 cups blueberries 2/3 cup sugar 4 tablespoons cornstarch 1 1/2 tablespoon lemon juice 
1/2 teaspoon cinnamonSprinkle these ingredients over the berries and stir them gently until they are well blended. Pour them into the pie crust and permit them to stand for 15 minutes. Cover them with a top crust or a lattice crust. Bake the pie in a hot oven 450 degrees for 10 minutes. Reduce the heat to 350 degrees. Bake the pie until the crust is golden brown, about 40 minutes in all. |