For New England:
Nothing says “New England” more than lobster. This is a less expensive, delicious way to put lobster on your Super Bowl menu.
Potted lobster
- 1 1/2-2 c. finely minced cooked lobster
- 1 T. unsalted butter plus 8 T. cold, unsalted butter, cut into small cubes
- 1 heaping T. minced shallot, preferred, or white onion
- 1 T. tomato paste
- 1 T. fresh lemon juice
- 1 T. white wine or dry vermouth
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. dried mustard
- 2 T. minced parsley, preferably flat-leafed
Melt the tablespoon of butter in a large skillet over medium heat. Add the shallot and sauté until soft, but not browned. Add the tomato paste and wine; cook until slightly reduced. Add the lobster, pepper, nutmeg and mustard, and sauté until the lobster is warmed.
Remove from the heat and add remaining butter, stirring continuously. The butter should emulsify into a creamy sauce. Stir in the parsley. Transfer to a serving bowl. This can be made ahead and kept, refrigerated, for up to 2 days. Serve at room temperature with crackers or toasts. Serves 6-8.
Cranberries and maple syrup are New England classics. Adding a generous hit of pepper makes this sweet/tart/spicy sauce a perfect accompaniment to smoked sausages.
Cranberry, maple and black pepper sauce
- 1/3 c. finely chopped shallots, preferred, or white onion
- 1 T. unsalted butter
- 2 c. fresh or frozen cranberries (don’t unthaw before measuring)
- 1/2 c. pure maple syrup
- 1/3 c. cranberry or apple juice, plus additional, if needed
- 1 T. cider vinegar
- 1 T. very coarsely ground black pepper or more or less to taste
- 1/4 tsp. salt or to taste
Cook shallot in butter in a medium, non-reactive saucepan over moderate heat, stirring occasionally until translucent, about 5 minutes. Stir in the remaining ingredients and bring to a simmer, uncovered. Cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 20 minutes. Cool to room temperature.
The sauce will keep covered and refrigerated for several weeks. You may want to add a bit more cranberry or apple juice, especially if it’s been refrigerated, for the right dipping consistency. Serve as an accompaniment to miniature smoked sausages or thick slices of regular smoked sausages.
Makes about 1 1/2 cups.
New England has a strong ice cream tradition that includes the usual flavors as well as regional specialties. Most unique is GrapeNuts ice cream. It seems weird, but works beautifully; the cereal adding crunchy texture to the smooth ice cream.
GrapeNuts ice cream
- 2 q. vanilla ice cream
- 2 c. Grapenuts cereal
Put the ice cream in a large bowl and let it soften just enough that it is pliable but still frozen. Working quickly, thoroughly mix in the GrapeNuts with the ice cream, then immediately place in the freezer. Makes about 2 quarts.
For Seattle:
Nothing is more emblematic of Seattle’s bountiful fish and seafood than salmon. I like to hot-smoke salmon for these cakes, but any cooked salmon will work.
Miniature salmon cakes with green goddess sauce
For the salmon cakes:
- 2 eggs
- ¾ – 1 c. pulverized saltine crackers
- 2 lbs. cooked salmon
- Freshly ground pepper to taste
- Butter and olive oil
Beat the eggs in a medium bowl until combined, then stir in 3/4 cup of the cracker crumbs. Add the salmon in large flakes and gently mix. The salmon should be broken up in small enough pieces to form the cakes, but not completely shredded. The mixture should be just firm enough to form into cakes; add more cracker crumbs if necessary. Add pepper to taste.
Form into golf-ball-sized portions, then flatten each gently and place on a parchment lined sheet. The cakes can be made several hours ahead and kept refrigerated at this point.
Place a paper towel-lined platter in the oven on low. In a large skillet over medium high heat, add equal parts butter and olive oil to form a thin film on the bottom of the pan. Add as many of the cakes as will fit without crowding and sauté until golden brown on both sides, turning once. Place cooked salmon cakes on the oven platter in a single layer as they are done. Serve warm with green goddess sauce.
Green Goddess Sauce
- 3/4 c. mayonnaise
- 3/4 c. sour cream
- 1 c. loosely packed parsley, preferably flat leaf
- 1/4 c. loosely packed fresh tarragon
- 1/4 c. snipped fresh chives or scallion greens
- 2 T. lemon juice
- 2 anchovy filets or 2 tsp. anchovy paste
- Salt and freshly ground pepper to taste
Place all ingredients in the container of a blender or food processor and purée completely. Can be made ahead and kept, refrigerated, for a week.
Teriyaki joints abound in Seattle. The sauce and peanuts add a delectable Southeast Asian slant.
Teriyaki wings glazed with sweet chili garlic sauce
- 2 – 3 lbs. chicken wings
For the marinade:
- 1/2 c. soy sauce
- 1 T. brown sugar
- 1 tsp. grated fresh ginger
- 1 tsp. minced garlic
- 1 c. Thai sweet chili garlic sauce
- 1 c. chopped unsalted peanuts
Remove the tips, then cut each wing into 2 segments.
Combine the marinade ingredients in a resealable plastic bag. Seal and squish the contents until the sugar dissolves. Add the chicken, squeeze out the air, seal and turn to coat the wings. Marinate 30 minutes – 1 hour, turning occasionally.
Preheat the oven to 400 F. Pat the wings dry with paper towels. Place in a single layer on a rimmed baking sheet and roast until done, 20-30 minutes.
Put the sweet chili garlic sauce in a bowl. Add the wings and toss gently to coat with the sauce.
Pour off any fat from the baking sheet, place the wings on it and roast another 10 minutes.
Place the wings on a platter, sprinkle with the peanuts and serve immediately.
Seattle is practically synonymous with coffee.
Mocha cupcakes with coffee ganache
For the cupcakes:
- 2 c. all-purpose flour
- 2 c. sugar
- 1 c. unsalted butter
- 1/4 c. cocoa
- 1 c. espresso or very strong coffee
- 1/2 c. buttermilk
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. salt
Preheat oven to 400 F.
Combine flour and sugar in the bowl of a mixer. Combine butter, cocoa and espresso or coffee in a heavy saucepan. Bring just to a simmer (make sure the butter is melted) and pour over the flour/sugar mixture.
Beat at medium speed to combine, then add the remaining ingredients. Have ready about 24 cupcake papers or foils in muffin tins. Fill them with the cake mixture no more than 2/3 full. Bake for 20 minutes or until a skewer comes out clean. Cool completely.
For the coffee white chocolate ganâche:
- 1 1/2 c. heavy cream
- 1 T. instant espresso or coffee to taste
- 12 oz. (11.5 oz.) white chocolate chips, preferably Ghirardelli
Heat the cream and instant espresso in a heavy pan on medium to just below a simmer; stir to dissolve the espresso. Remove from the heat and add the white chocolate chips. Stir until the chocolate has completely melted into the cream. You may need to return the pan to the stove to melt the chocolate completely, but only over very low heat.
Transfer the mixture to a bowl and refrigerate until completely cold. Using an electric mixer, whip the cold ganâche until it is light and fluffy. Don’t worry if it seems too stiff to whip; it will. The ganâche can be made several days ahead, whipped or unwhipped, if kept refrigerated.
Ice the cupcakes with the whipped ganâche. If not serving immediately, keep them in a cool spot.
Makes approximately 24 cupcakes.
Contact Julianne Glatz at realcuisine.jg@gmail.com.
This article appears in Jan 29 – Feb 4, 2015.
