New England Colonies

Fast, easy, cheap and family-favorite: a fish dinner in New England adds style to your dining room. It’s so easy to do – and simply delicious Down East.

Sleek and elegant house at the time of New England to cook some of the best.

Here are the recipes for a seafood dinner of New England. A great meal to impress friends, family, surprise – or met someone somewhere like WUVING. com with a romantic dinner – is a homemade treat for your guests they are.

 

 

Start with a delicious fresh fish soup (only one cup, served with just a few crackers), continue with a fish elegant and delicious appetizer your guests will talk for days – and concludes with a traditional sweet quick fast and have that. . .

NEW ENGLAND SEAFOOD DINNER

 

- Boston clam chowder –

2 tablespoons butter

1 cup chopped onion

1 / 2 cup chopped celery 1 / 2 cup chopped leeks

1 / 4 teaspoon minced garlic

2 tablespoons flour 1 quart milk

1 cup clam juice

1 cup diced potatoes

1 tablespoon salt

1 / 4 teaspoon white pepper

1 teaspoon dried thyme

1 / 2 cup heavy cream

1) In a saucepan, melt the butter over medium heat. Add onion, celery, leek and garlic. Sauté for 3 minutes, stirring frequently.

2) Remove from heat and add flour, mixing well.

3) Add milk and beat vigorously.

4) Drain the clams and add juice to soup.

5) Slowly bring to a boil, stirring frequently. Reduce the heat to simmer.

6) Add potatoes and spices, cook for 10 minutes.

7) Add clams and simmer 5 – 8 minutes.

Finish with cream. Serve.

 

ENTRY: Down East and fried Haddock served with tartar sauce and Onion Rings Vermont home Dill Potato Wedges

- Fried Haddock –

4 fresh haddock fillets, 6 ounces each

1 cup milk

1 / 8 teaspoon salt

1 / 8 teaspoon black pepper

1 / 8 teaspoon paprika

1 cup cornmeal

vegetable oil

In a bowl, combine the milk, salt, pepper and paprika.

Dip the fish pieces in milk mixture. Roll fish in cornmeal together and spare parts in wax paper to dry. Heat 1 1 / 2 inches of vegetable oil to 350F. fish fry, turning once, until golden brown.

(NOTE: Haddock can also be fried in the pan, using less oil …)

Drain on paper towels and keep fish warm. Use the same oil Onion Rings:

 

- Home Onion Rings –

1 cup McCormick Golden Tempura mix the dough DiPT

1 / 4 teaspoon onion powder

1 / 8 teaspoon black pepper

1 / 2 cup water

1 / 4 cup beer

1 extra large white onion, sliced 3 / 8 “thick

6 cups vegetable oil in deep Frye

Preheat the fryer to 375f

Combine tempura mix with spices and liquid to make a dough with a fork. There will be some small pieces, do not worry about them.

Slice the onion and remove all rings.

Dip the individual rings in batter and drop into hot oil. And fry 3-5 minutes until golden brown. Bring to a plate lined with paper towel, salt slightly and serve warm with dinner of fish. . .

 

- Vermont Dill Potato Wedges –

7 or 8 red potatoes

2 cloves garlic, finely chopped

1 / 4 pounds of butter

1 / 2 tsp. salt

1 / 2 tsp. black pepper

1 / 2 tsp. celery salt

2 tsp. dried dill

Wash potatoes and boil until tender. Drain the potatoes and cut into chunks. Melt 1 stick of butter in a pan (use real butter if possible) and cook the garlic for one minute.

Add potatoes and remaining seasonings. Pan-fry the potatoes until lightly browned.

 

- Down East tartar sauce –

(Prepare in advance)

1 / 3 cup Miracle Whip Salad Dressing

2 / 3 cup sour cream

1 / 4 cup confectioners sugar

3 tablespoons sweet white onion, finely chopped

2 tablespoons sweet pickle pot with the flavor of juice

3 tablespoons carrot, finely chopped

1 / 4 teaspoon salt

Chop the sweet white onion in a blender, place in a small bowl and reserve. Cut the carrots in the blender and add the onion.

Mix ingredients and stir to melt completely.

Do not use an electric mixer. Refrigerate at least 2 hours or overnight to allow flavors to blend.

 

 

- Colonial Carrot Cake –

2 1 / 2 cup flour

2 teaspoon baking soda

1 / 4 teaspoon salt 2 teaspoon cinnamon

1 cup brown sugar, packed

1 cup white sugar

1-1/2 cups butter, softened

3 large eggs

2 teaspoon pure vanilla extract

3 Cup shredded carrots

1 / 2 cup crushed pineapple, drained

1 cup (6 ounces) raisins

1 cup (4 ounces) chopped walnuts

16 oz cream cheese, softened

1 / 2 cup salted butter, softened

1 tablespoon fresh lemon juice (about 1 large lemon)

2 teaspoon pure vanilla extract

sugar 3 Cup confectioner

Preheat oven to 350 degrees. Grease and flour two 9-inch molds. In a bowl mix the flour, baking soda, salt, cinnamon and sugar. Add butter, egg and vanilla, mix with electric mixer at low speed.

Increase speed to medium and beat for 2 minutes. Scrape sides of bowl. And remaining eggs, one at a time, beating after each addition of 30 seconds. Add carrots, pineapple, raisins and nuts. Blend on low until well combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. toothpick in center should come out clean Nserted.

Cool in pan for 10 minutes. Then invert cakes on rack and cool to room temperature. PREPARE frosting: In a medium bowl with eclectic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla, beating until blended. Add sugar gradually, stirring until smooth background.

Spread carrot cream: Place a cake layer on a plate, with a metal spatula, spread ice over the top to form a thin filling. Place second layer on the first side and rounded. Spread top and sides of cake with the rest of the frosting evenly. Refrigerate one hour to set the glaze.

And you are serving an elegant dinner that New England is as thin as a meal in a restaurant – but only a fraction of the cost. Serve this meal with your family and boast that for weeks. Serving friends and get a reputation as a top chef!

Enjoy!

Brian Alan Burhoe – www. brianalanburhoe. com