Tuesday, August 17, 2010

Time for the Great Minnesota State Fair!

I will be demonstrating five Iconic American recipes at the Minnesota State Fair. Come and see me at the demonstration kitchen area in the Creative Arts building.

Friday, August 27 at 11 am.
Abe Lincoln’s New Orleans Curry Chicken

Saturday, August 28 at 1 pm
“Babe the Blue Ox” Blueberry Buckle

Monday, September 5 Labor Day
11 am Herbert Hoover Cake
1 pm Wilson World War I Liberty Garden Victory Cabbage
5 pm Abraham Lincoln’s Boyhood Pumpkin Butter

Here are the recipes for the Fair dishes.

Abraham Lincoln in New Orleans Chicken Curry
Make the curry powder by mixing
1 ounce turmeric
1 ounce coriander
1 ounce cumin
1 ounce white ginger
1 ounce nutmeg
1 ounce mace
1 ounce cayenne

Store in a tightly sealed jar. Will keep in a cool, dark place for weeks. Use as you would any curry powder.

For the Chicken Curry

2 tablespoons butter, or olive oil
2 pounds chicken tenders or other pieces of chicken
2 minced cloves of garlic
2 cups chicken broth
3 tablespoons flour
1 to 3 teaspoons curry powder
juice from one lemon or orange.

Put butter in a large frying pan over medium heat. Add the chicken pieces and brown on one side. Add the garlic when you turn the chicken. Continue cooking until chicken is browned and garlic is tender. Put flour and curry powder in a pint jar with a tight-fitting lid. Add the chicken broth, tighten lid and shake well to blend. Gradually add this mixture into the frying pan and stir until sauce is thickened. Cover and cook about 10 minutes until meat is fork tender and done. Squeeze lemon or orange over and stir once more before serving with rice.

“Babe the Blue Ox” Blueberry Buckle
1/4 cup soft butter
1/2 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1 pint fresh, not frozen, blueberries

1/4 cup cold butter
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Wash and dry berries.
Make the topping and set aside: Stir sugar, flour and
cinnamon together in a small bowl. Cut in the butter
until crumbly.
Make the buckle: Cream butter and sugar well, add
egg and beat well. Sift four, baking powder and salt. Add
alternately with milk to first mixture. Pour into foil-lined
9-inch square pan. Cover batter with berries, one berry
deep. Sprinkle with topping. Bake until blueberries are
bubbly around the edges and topping is golden brown

Herbert Hoover World War I Cake
2 cups brown sugar
2 cups hot water
2 tablespoons lard (or butter)
1 teaspoon salt, optional
1 teaspoon ground cloves
1 teaspoon cinnamon
1 package (8 ounces) raisins, chopped
1 teaspoon baking soda
3 cups flour

Preheat oven to 350 degrees F. Put everything but soda and flour into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Boil 5 minutes after it bubbles, then cool. Stir in soda and flour. Put batter into a lightly greased loaf pan. Bake 45 minutes. Cake keeps fresh a long time and can “be sent to men at the front.”

Wilson World War I Liberty Garden Victory Cabbage
4 cups thinly sliced red cabbage
2 tablespoons butter
1 tablespoon minced onion
1/2 teaspoon salt
pinch nutmeg
pinch cayenne pepper
2 tablespoons vinegar
1 1/2 teaspoons sugar

Put sliced cabbage into bowl of cold water. Melt butter in a large frying pan with a lid. Add the onion and seasonings and cook until onion is transparent, stirring frequently. Drain cabbage and add to pan very carefully, as it will spatter. Cover and cook over low heat until cabbage is tender, about 10 to 15 minutes, stirring from time to time. Remove cover, add vinegar and sugar, stir well and cook for 5 more minutes.

Abraham Lincoln Indiana Boyhood Pumpkin Butter
1 16-ounce can pumpkin
1/2 cup molasses or honey
1/4 cup vinegar
1/4 teaspoon allspice
1/8 teaspoon cinnamon
Combine all ingredients in a medium-sized saucepan. Cook over very low heat until the mixture has thickened. You will need to stir this frequently to keep from scorching. Put in a jar and store in the refrigerator for up to 3 weeks.