Covered Bridge Jackson, NH
New England cuisine is an American cuisine which originated in the northeastern region of the United States. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.
From shores for fish and lobster to sugar bush for maple syrup and meadows for grazing dairy animals, New Hampshire has an impressive range of local foodstuffs for a small state.
Vermont's syrup may be more famous, but New Hampshire is justly proud of its maple syrup production and locally pressed apple cider. Maple Orange Roasted Chicken Breasts, yankee bean pot chili, baked beans, squash and apple casserole, maple milkshake, apple crisp, and even "New England" clam chowder are few of the regions's favorites. The state drink is apple cider.
Maple Orange Roasted Chicken-serves 6
- 1/3 cup orange juice
- 1/3 cup maple syrup
- 2 TB. balsamic vinegar
- 1-1/2 tsp.Dijon mustard
- 1 tsp. salt, divided
- 3/4 tsp.pepper, divided
- 1 TB. minced fresh basil or 1 teaspoon dried basil
- 1 tsp. grated orange peel
- 6 boneless skinless chicken breast halves (6 ounces each)
- In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.
- Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165°, basting frequently with orange juice mixture.
Cook's notes: The most important thing to remember when you're making crab cakes is to try to use fresh good quality lump crabmeat. Check out Whole Foods if there is one in your area. Canned crabmeat can be substituted.
Another key to great crab cakes is to go light on the filler.
recipe from onceuponachefIngredients:
For the Crab Cakes
- 1 large egg
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann's or Duke's
- 1-1/2 teaspoons Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup each finely diced celery and green or red pepper
- 1/2 cup minced onions
- 2 TB. finely chopped fresh parsley or 1 TB. dried parsley
- 1 pound lump crab meat
- 1/2 cup panko crumbs
- Vegetable or canola oil, for cooking
- Line a baking sheet with aluminum foil.
- Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, peppers, onions and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet.
- Cover and refrigerate for at least 1 hour.
- Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Serve immediately with tartar sauce or a squeeze of lemon.
Edward Estlin Cummings known as E.E. Cummings was an American poet, painter, essayist, author, playwright from New Hampshire. He wrote poetry in an unconventional style.
From The Hearti carry your heart with me(i carry it in
my heart)i am never without it(anywhere
i go you go,my dear;and whatever is done
by only me is your doing,my darling)
no fate(for you are my fate,my sweet)i want
no world(for beautiful you are my world,my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you
here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart
i carry your heart(i carry it in my heart)