Constitution Week – Foods of Our Forefathers Part III
The abundance of meat in America was a major change in the diet of the early settlers. Rabbits and squirrels were available year-round nearly everywhere, plus deer and other large game in many regions. As settlers moved west, buffalo gained importance in the diet. Fish, shellfish and wild fowl became common food, and they were all essentially “free.” The existence of these various forms of game was a literal life saver in times of uncertain crops and unbroken land. The game gradually diminished, of course, as the population expanded and settlers pushed west, but it provided a large share of the diet in early and frontier days.
Ham, of course, appeared on almost every settler’s table, rich or poor. It might be the only meat served at a meal or it might appear in company with more exotic roasts and fowl, but it was always there – breakfast, dinner and supper.
Corn was also a staple of the colonists, either fresh in summer, or as hominy or corn meal all year. Corn was also put to another use by an early Virginian, Captain George Thorpe, who may have been the first food technologist in America as he invented Bourbon whiskey shortly before he was massacred by the Indians in 1622.
Meal patterns for working people in rural early America were very different from those common today. Breakfast was usually early and light which consisted of bread, hominy grits, and sometimes fruit in season. Coffee, which was a new beverage at the time, was popular that is if it was available. A drink made from caramelized grain was sometimes substituted. Chicory was popular in the South, either alone or used to stretch the coffee. Tea was often made from local leaves such as sage, raspberry or dittany. Alcohol in some form was often served.
Breakfast in more elegant homes or large plantations might be later in the morning, and include thinly sliced roast and ham.
Dinner was served somewhere between midday and midafternoon, depending on the family’s circumstances, and was the big meal of the day. There was almost always ham, as well as greens (called sallat), cabbage and other vegetables. In the proper season, special dainties would appear – fresh fruits and berries, or fresh meat at appropriate butchering times.
Desserts could be simple such as a scooped out pumpkin, baked until done and then filled with milk, to be eaten right out of the shell. Or dessert could be more complex such as ice cream or other fruit flavored frozen pudding or a blanc mange. Blanc mange was prepared from milk and loaf sugar, flavored with a tablespoon or two of rosewater, thickened with a solution of isinglass (derived from fish bladder, soaked overnight in boiling water). This mixture was boiled for 15 to 20 minutes, then poured into molds to set.
If isinglass was not available (most was imported from England), homemade calves foot jelly could be substituted, but eh dessert was not as fine.
Various alcoholic beverages, including wines, applejack, “perry” (hard cider made from pears), or beer were commonly consumed.
In winter, peaches and other fruit disappeared from the dinner table, to be replaced by dishes made from stored apples and dried fruit of various sorts. Soups or broths also took their place. Milk grew scarce as cows “dried up” in the short days. Vegetables gradually decreased in variety as stored crops wilted.
Apples quickly became a staple in early America. Orchards were easy to start, required a minimum of care, and apples stored well. Housewives devised a multitude of “receipts,” including sauces and butters for off-season, as well as many using dried apples.
Supper was late and a light bread and butter, some of the left-over roast from dinner, fruit (fresh if in season, pickled and spiced otherwise), and coffee or tea.
To Be Continued…
Easy Non-Salad Radish Ideas
I love radishes and am always drawn to the pretty color of a pile of radishes. Most of us just slice them into a green salad and the left-over radishes die a fateful death in the fridge. Here are some non-salad ideas that will expand your radish repertoire.
Radish Sauté – It doesn’t really occur to many people that you can cook radishes (as with cucumbers). It’s so simple to sauté radishes in olive oil or butter. They are delicious and make you appreciate radishes in a while new way.
Kimchi – Sprinkle the radishes with a bit of kosher salt and a little chili paste. Toss together and then pack them into a glass jar. Place in the back of the fridge for two weeks. Excellent on top of a burger.
Butter & Sea Salt – A fine butter and a pinch of sea salt on top of a radish slice make the perfect summer bite.
Radish “Sauerkraut” – Slice 1 pound of radishes and toss with 1 tablespoon of kosher salt. Pack tightly into a glass jar. Weigh down with a wrapped can and place on a shelf for two weeks. Makes a great addition to a sandwich.
Shaved & Lightly Poached In A Tasty Liquid – Slivers of radish dropped in a simmering stock and/or wine for 10 seconds are a great compliment to fresh fish. They let go of their bite, but retain some of their unique crunch we all know and love.
Braised – Sauté a little onion and garlic. Add in some radish quarters and a healthy splash of red wine. Cover and simmer for 20 minutes. Finish with a squeeze of lemon or dash of vinegar. Excellent draped over a grilled steak or pork chop.
Pickled – Slice some 1/4 inch coins and throw them into a jar. Pour brine over them (1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/2 cup water and 1 1/2 cups cider vinegar). You may want to throw in a few dried chilis if you want a bit of spice. Let sit in your fridge for a week.
Soup – Simmered for 30 minutes in a soup. The radishes will take on a sweet and velvety character.
Grated – Grate the radishes along with some freshly grated ginger and use as a condiment with any oily fish such as trout or mackerel.
Roasted – Quarter and toss with a little olive oil. Season with kosher salt and freshly ground pepper. Roast in an oven at 425º F for 20 minutes. They should be a little brown and will become sweet. Toss them with some toasted nuts. They are a great side dish at any potluck picnic.
Love Those Leftovers
I hate to throw food away. I really do. Here are some ideas that will transform one night’s extras into a fresh meal.
Toss up a salad. Add leftover roasted meat or fish to fresh lettuces and vegetables. Sprinkle an assortment of cheeses and add your favorite dressing.
Stir up a soup. Cook leftover meats and vegetables in a chicken or vegetable broth. Add fresh or frozen vegetables and cook through. Season as you like. If you have leftover cooked pasta you may want to add as well. Let's not forget tofu.
If you cooked too much pasta don’t worry about it. You can add sausage and spinach to the next night’s leftover pasta. Add a little olive oil and grated cheese and you’re set.
Make some French bread sandwiches. Slice the French bread lengthwise. The long loaves are great for piling with leftover meat and topped with cheeses. Place under the broiler for tasty open-faced sandwiches.
Be creative. I have come up with some good recipes out of a fridge full of leftovers.
