Taste of the USA

TASTES OF THE USA RECIPE BOOK

INDEPENDENCE DAY

CELEBRATIONS WINFIELD HOUSE JULY 2013

WELCOME

Welcome to the United States of America; so much more than a destination. It’s a land where everything is possible, so anything is possible.

Where imagination becomes reality and nothing is too new, too big or too far away to actually happen. Whether you’re exploring a larger-than-life city or wandering way off the beaten path, there is something different to experience – and taste – around every corner.

From the East Coast to the West Coast and everywhere in-between, the USA has a varied and famed food scene.

Expect to see thick barbecue ribs and smoked brisket delivered piping hot at a Texas roadhouse; watch talented chefs blend organic, fresh-off-thefarm produce with Asian twists at award-winning West Coast restaurants; get your fix of fresh bagels and lox at a century-old deli in Manhattan’s

Upper West Side, or indulge in plump pancakes, fried bacon and eggs over easy under the clatter of cutlery at a 1950s-style diner. Steaming plates of fresh lobster are served at the waterside in Maine, while oysters and champagne are quaffed in fashionable city wine bars, and beer and pizza are served at an authentic Midwestern watering hole.

Whatever your tastes, there’s no shortage of ways to dine or drink à la Americana. Whatever you’re having, enjoy it with a glass of locally produced wine or microbrew beer.

Here are some mouth-watering recipes from all across America that are prepared in the kitchen of the U.S. Ambassador’s residence in the United Kingdom. Get cooking and enjoy these tastes of the USA! Discover the tastes of this land, like never before.

CONTENTS

SOUTH CAROLINA

PULLED PORK ON MINI BUNS

4 8

NEW HAMPSHIRE

CLAM CHOWDER

CALIFORNIA

MAINE

CHOCOLATE CHIP COOKIES

BEEF CHILI IN PASTRY SHELLS WITH GUACAMOLE

FLORIDA

MINI KEY LIME PIES

28 32

MASSACHUSETTS

TEXAS

20 24

CHOCOLATE BROWNIES

MARYLAND CRAB CAKES

12 16

VEGETARIAN SUSHI

MARYLAND

GEORGIA

MINI PECAN PIES

36 40

LOUISIANA

CHEESE BISCUITS WITH POPPY SEEDS

SOUTH CAROLINA

CHARLESTON FRENCH QUARTER

4

DISCOVER SOUTH CAROLINA Shaped roughly like a diamond by geography, polished by more than 300 years of American history and made gracious by a tradition of hospitality, South Carolina offers visitors a broad array of attractions and accommodation.

The state is distinguished by historic districts found in former mill villages; small Southern towns and cities, most notably Charleston; more than 200 miles of beaches and coastal attractions; over 380 golf courses; outstanding outdoor destinations; and culinary specialties that draw from the land and sea.

Every restaurant worth its salt offers shrimp and grits (coarsely ground corn) on its menu. The best dishes start with grits from Anson Mills, which grinds heirloom grains into the creamiest grits you’ll ever have. Shrimp must be from local waters and smothered, sautéed and seasoned with onions, sweet peppers and some sort of pork—ham, bacon, or sausage. Boiled peanuts, South Carolina’s official state snack, are different from any peanuts you’ve ever eaten before—the raw, green peanuts are boiled in salt water becoming soft and squishy; they sit in salty juice just waiting to be slurped down. Get them at any country store or farmers market.

SOUTH CAROLINA

PULLED PORK ON MINI BUNS

This South Carolina-style pulled pork is a variation of the dish that rose in popularity because it utilised the often unwanted and less expensive parts of the pig. If prepared traditionally over a slow smoke-filled grill, pulled pork should take 8-10 hours to cook; this version takes about 4 hours. Help yourself to a mint julep while you’re waiting for this Southern delicacy to cook.

INGREDIENTS

6

Pulled Pork 2kg Pork Shoulder – trimmed of fat 250ml Cider Vinegar 1 tbsp Chili Flakes 1 tbsp Whole Grain Mustard 3 White Onions - sliced 6 Garlic Cloves - sliced 100ml BBQ Sauce

Mini Buns 256ml Whole Milk 5g Caster Sugar 10g Dried Yeast 424g Plain Flour 5g Salt 2 Eggs 75g Softened Unsalted Butter 20g Sesame Seeds for garnish

METHOD

(MA K E S U P TO 48 )

Pulled Pork l Pre-heat oven to 1700C l Mix mustard and chili flakes together

and rub into pork shoulder l Place pork in a roasting tray, cover with sliced onions, garlic and cider vinegar l Cover with grease proof paper and foil and cook for 3 hours l Remover paper and foil and cook for a further hour at 2000C l Remove from oven and shred with two forks l Mix with BBQ sauce and serve in buns

Mini Buns l Pre-heat oven to 2000C l Dissolve yeast in luke-warm milk l Mix all dry ingredients together l Add butter, milk/yeast mix and one

beaten egg l Using a dough hook, knead in an electric mixer until smooth – for about 10 minutes l Put dough in a bowl, cover with a cloth and allow to prove in a warm place until doubled in size – about 30 minutes l Divide dough into 48 equal sized balls – approx. 16g each l Roll the balls and place in a greased muffin tray l Cover with cling film and allow to prove in a warm place until doubled in size – about 30 minutes l Brush each bun lightly with well beaten egg and sprinkle with sesame seeds l Bake for 8 minutes until golden brown l Cool on a wire rack

FOOD FACT This regional recipe is nicknamed ‘Carolina Gold’ and traditionally the cooking time would be all-day!

MARYLAND

BALTIMORE

8

DISCOVER MARYLAND Maryland is often called ‘America in miniature’ for its varied landscape; from mountains to its winding Atlantic coastline. The state was a centre of military battles during the American Civil War, and visitors can follow four Civil War Trails carved by the footsteps of soldiers from that era. In Baltimore, you can visit the birthplace of Babe Ruth or the National Aquarium.

Alternatively, Annapolis, the port city that was once the capital of the U.S., is home to colonial buildings, as well as the United States Naval Academy; from there, you can set sail on a schooner in the Chesapeake Bay where you can crack open a delicious crab claw… or a dozen!

The Bay is the largest estuary on the continent of North America, and its Eastern Shore owes its renown to miles of wetlands, coves and quaint waterfront towns. The triangle formed

by Easton, Oxford and St. Michaels is the area’s most popular destination - a charming enclave of pre-Revolutionary and Federalist houses. Browse the antiques stores in Easton, the unofficial capital of the region, before travelling to Oxford, one of the best-preserved colonial settlements in the country.

Check in at the Robert Morris Inn, which dates back to 1710 and is where James Michener wrote parts of his novel Chesapeake.

MARYLAND

MARYLAND CRAB CAKES The State of Maryland’s long coastline, especially the Chesapeake Bay, teems with numerous species of fish and crustaceans. It is no surprise that this originally English dish dates back to America’s colonial settlers. These days, crab cakes are also served in a soft roll as a tasty sandwich.

INGREDIENTS 500g White Crab Meat take care to make sure no shell bits are present

10

50g Panko Bread Crumbs 50g Mayonnaise 25g Parsley – finely chopped 1 Egg ½ tsp Old Bay Seasoning 1tbsp Dijon Mustard 1 tsp Worcestershire Sauce 1½ Lemons – juiced

METHOD

(MA K E S 24)

l Mix together crab meat, chopped parsley

and bread crumbs l Mix together mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce and lemon juice l Combine well the two mixtures and chill for 20 minutes l Shape into small balls and flatten slightly with the tines of a fork l Fry in a pan until golden and crisp on both sides l Allow to cool slightly and serve with a sweet chili sauce

FOOD FACT The two most common styles of Maryland crab cakes are known as ‘Boardwalk’ and ‘Restaurant’.

Boardwalk crab cakes are typically breaded and deep-fried and served on a hamburger bun. Restaurant crab cakes, which are sometimes called gourmet crab cakes, are often prepared with no filler, and are composed of all-lump crab meat served on a platter or open-faced sandwich.

NEW HAMPSHIRE

ALBANY COVERED BRIDGE

12

DISCOVER NEW HAMPSHIRE New Hampshire may look small on the map, but its diverse regions offer a variety of destinations and attractions from historic river valleys to the soaring peaks of the highest mountains in the Northeast. Roads lined with stone walls lead to quintessential New England villages, miles of scenic forests and parks, inviting lakes, picture-postcard rural landscapes and a wealth of outdoor recreation opportunities.

New Hampshire has three great kinds of playground: mountains, ocean and lakes. And because the state is compact, you can experience more than one in a single day. Swim and suntan on 18 miles of Atlantic Ocean beach, cruise Lake Winnipesaukee, or picnic near Echo Lake in the White Mountains.

In the autumn, trees glow with vibrant colours and orchards overflow with ripe fruit ready for picking. Bright reds, oranges, yellows and golds make the entire state a breathtaking sight during the autumn months, but visitors will want to make sure they take a drive on ‘The Kanc’, as locals call it. The Kancamagus Scenic Byway is a 28-mile road that stretches from Conway to North Woodstock through the heart of the White Mountain National Forest.

There are hundreds of miles of hiking trails and fishing spots accessible from the highway.

NEW HAMPSHIRE

CLAM CHOWDER This creamy clam chowder is typical of that most often served in the Northeastern United States. It is distinct from the tomato-based Manhattan clam chowder of Southern New York State. If you’re looking to add a kick, stir in some vinegar-based hot sauce and enjoy!

INGREDIENTS

METHOD ( MAK ES A P P ROX . 6 0 S H OT GL ASS E S )

500g Yukon Gold Potatoes peeled and diced (may substitute other potatoes)

14

227g Bacon - diced 113g Unsalted Butter 950ml Milk 950ml Single Cream 12oz can Corn 40 Littleneck Clams

(may substitute other clams)

1 Large Onion, diced 2 Cloves Garlic - minced 4 Celery Stalks - diced 3 sprigsThyme 30g Chopped Chives for garnish

l In a large pan, place clams in water

to cover l Boil until clams are opened and remove from shells l Reserve the cooking liquor/broth l In a large pot, melt butter on medium heat l Add onion, garlic, celery, bacon, salt pepper and thyme l Cook for 20 minutes, stirring frequently, until all is softened l Add potatoes and corn, 475ml of the reserved clam broth, milk and cream and cook gently for one hour until the potatoes are soft l Put in a blender and pulse l Serve in shot glasses l Sprinkle with finely chopped chives

FOOD FACT Including tomatoes in clam chowder made in the New England states is discouraged. A 1939 bill making tomatoes in clam chowder illegal was introduced in the Maine legislature.

TEXAS

AUSTIN COLORADO RIVER

16

DISCOVER TEXAS Stroll along the San Antonio River Walk.

Take in Austin’s amazing music scene.

Visit the Dallas Arts District. Check out the twice-daily cattle drives in Fort Worth. Explore the history of America’s space programme in Houston. Go for a hike in Big Bend National Park - and that’s just for starters. The Lone Star State offers an incredible variety of experiences, from exciting cities and rich Western heritage to rugged outdoor adventures and unique history.

A drive through the Big Bend Country in West Texas will leave you awestruck by the rugged beauty of its mountain ranges, deep canyons, vivid sunsets and vast expanses of breathtaking scenery.

Texans are justifiably proud of their slow-smoked meats and there are numerous stops along the Texas Barbeque Trail – Kreuz Market in Lockhart, Louis Meuller Barbeque in Taylor, and the Southside Market in Elgin to name just a few – all easily accessible from Austin. And given that that Texas borders Mexico, it’s no wonder that this state is the birthplace of hearty and flavourful Tex-Mex cuisine!

TEXAS

BEEF CHILI IN PASTRY SHELLS WITH GUACAMOLE

By the middle of the 19th century, chili dishes were already an established staple in the diet of cowboys and prospectors in the Southwestern United States, where this dish originates. A dollop of guacamole, sour cream, or both, can cool the spiciness of a fiery ‘bowl of red’.

INGREDIENTS

18

Beef Chili 1tbsp Vegetable Oil 1 Small Onion - diced 500g Lean Ground Beef 1 Clove Garlic - minced ¼ tsp Smoked Pimento Pdr/Chipotle 1 tsp Ground Cumin ½ tsp Black Pepper, freshly ground ¼ tsp Chili Powder ¼ tsp Cayenne Pepper ½ tsp Dried Oregano ½ tsp Sugar 1 Large Red Bell Pepper seeded and diced

15oz can Tomato Sauce 1 tbspTomato Paste 15oz can Kidney Beans drained but NOT rinsed

1 cup Water, or more if needed 48 Sun-dried Tomato ready-made pastry cups (4cm diameter)

METHOD

(MA K E S A P P ROX . 48 )

Beef Chili l In a heavy pan heat the vegetable oil

and add the diced onions l Sauté over medium heat until soft – about 5 minutes l Add the ground beef and cook for 10 minutes l As the beef browns, use a wooden spoon to break the meat into very small pieces l Add the garlic, chili powder, ground cumin, black pepper, chipotle cayenne, oregano and sugar l Cook, stirring, for 2 minutes l Stir in the diced bell peppers, tomato sauce, tomato paste and water l Bring up to a simmer; reduce the heat; cook, uncovered for 60 minutes, stirring occasionally l Stir in the beans and simmer for 30 minutes more l Add more water during this cooking stage to achieve the required thickness l Taste and adjust seasoning as desired l Spoon into pastry cups and served with guacamole on top

Guacamole l Remove avocado flesh from skin

Guacamole 2 Ripe Avocados 1 Lime - juiced 1 de-seeded Red Chili ½ tsp Cumin Powder

and place in a blender l Add juice of the lime, chili and cumin powder l Blend until smooth

FOOD FACT Early recipes from the California Avocado Advisory Board (Calavo), published in the 1940s, were accompanied with a pronunciation suggestion: ‘Say Huakamole’.

CALIFORNIA

ORANGE COUNTY HUNTINGTON BEACH

20

DISCOVER CALIFORNIA Sunny beaches, towering redwoods, snowy peaks, desert oases; when it comes to natural beauty, California is in a class by itself. Yet there’s one thing in the Golden State that has even more star power than California’s spectacular vistas - the people who call it home.

What really sets this place apart from anywhere else in the world is that legendary, unmistakable and irresistible California attitude - a way of living that makes you want to squeeze the last drop of fun out of every single sun-drenched day.

Californians love the outdoors and digging their toes in the sand, whether it’s on Malibu, along the windswept bluffs of Mendocino, or between the surfers at Huntington Beach. Just 24 miles and a short ferry ride from the L.A. bustle, Santa Catalina Island has mini-sub tours to see ocean life, elegant dining and lodging, and a historic waterfront ballroom. On the Palm Springs Aerial Tramway, you can soar from the desert floor to the towering pines, and glimpse dramatic vistas from the magnificent San Jacinto Range.

CALIFORNIA

VEGETARIAN SUSHI Brought from Japan to Los Angeles in the 1950s, sushi has spread in popularity from the West Coast across the entire United States. Americans have since created their own variations, including wrapping the sushi inside out and introducing avocadoes and other vegetables into the mix.

INGREDIENTS

22

890ml Japanese Rice – such as Nishiki

Lots of water for cleaning and rinsing rice 890ml Water 118ml Rice Vinegar 4 tbsp Sugar 1tsp Salt 6 Seaweed Paper Sheets (Nori Sheets)

1 Unripe Avocado - thinly sliced

(must be firm not hard)

2 Spring Onions - thinly sliced 1 Carrot - thinly sliced 1 Red Pepper - thinly sliced ½ Cucumber - thinly sliced

Bamboo Sushi Mat

Wasabi, Soy Sauce & Pickled Ginger to serve

METHOD

(MAKES 6 ROLLS or 60 SLICES)

l Place the rice in a large bowl and cover

with lots of water - stir with your hands, pour off most of the water l Agitate by moving your hands back and forth for 10 to 15 times swishing rice against the sides of the bowl l Rinse the rice several more times until drained water is almost clear - put rice in a colander and allow to drain for 1 hour l Transfer to a rice cooker, add all the water, cover and cook for 45 minutes l Boil rice vinegar in a small pan - remove from heat, add sugar and salt, stir until dissolved then cool to room temperature l When rice is cooked, allow to rest in cooker for 10 mins - transfer in a mound to the middle of a large, shallow bowl l Using a diagonal slicing motion, ‘cut’ the rice with a spoon while gently pouring the cooled vinegar mixture over the rice l ‘Cut’ rice several times to evenly incorporate vinegar then cool l When rice is at body temperature it is ready for sushi making l Place a Nori sheet, rough side up, on top of a bamboo sushi mat l Evenly spread the rice over the sushi mat so that it is ½cm thick and 3cms from the top edge of Nori sheet l Spread a thin layer of wasabi the length of the roll then place sliced avocado, red pepper, spring onion, carrot and cucumber in a line across the roll l Gently and tightly roll up the sushi towards the top edge of the Nori sheet l Moisten with water and seal l Chill in the fridge for 30 minutes to firm up l Slice sushi roll into 10 even slices and serve with wasabi, soy sauce and pickled ginger

FOOD FACT The Tokyo Kaikan restaurant featured one of the first sushi bars in Los Angeles. Ichiro Mashita, a sushi chef at the Kaikan, began substituting avocado for toro (fatty tuna), and after further experimentation, the ‘California roll’ was born.

FLORIDA

ISLAMORADA FLORIDA KEYS

24

DISCOVER FLORIDA Florida is flip-flops at breakfast, lunch and dinner. Florida is Disney, SeaWorld, and Universal. Florida is swaying palms and creeping jasmine, live oak and bamboo. Florida is ‘gators’, panthers and gentle manatees. Florida is the fishing capital of the world and a diver’s delight. Florida is Mercury, Gemini and Apollo, and the first space explorers.

Florida is fresh oranges and grapefruit outside your door. Florida is baseball, motor racing and golf. Florida is Art Basel and art deco. Florida is sunrise on the Atlantic and sunset on the Gulf of Mexico.

Whether you want to ride a horse on Cape San Blas or sample a cultural buffet on South Beach, Florida’s 825 miles of beaches are ranked among the best in the country for beauty, accessibility and facilities. In Miami’s South Beach, you can sip a martini under the stars while rubbing elbows with the stars. Florida’s ocean water trickles inland, forming estuaries and coastal hammocks that beckon birders, kayakers and hikers.

FLORIDA

MINI KEY LIME PIE Key Lime Pie, with its non-perishable ingredients, first became a favourite of Florida fisherman out at sea for extended periods of time. The Florida key limes are smaller, more sour, and more aromatic than their more commonly found Persian lime cousins and are preferred for this recipe. If key limes are not available, other types of limes can be used. Key Lime Pie is often a wonderful conclusion to any Caribbean or Southern style meal.

INGREDIENTS

26

Filling 397g Condensed Milk 1tbsp Lime Zest 110ml Lime Juice Âź tsp Salt 2 Egg Yolks Prepared Sweet Pastry Cases 4cm diameter

Meringue Topping 2 Egg Whites 120g Caster Sugar 30ml Water

METHOD

(MA K E S A P P ROX . 3 8 )

Filling l Pre-heat the oven to 1650C l Place egg yolks in a bowl and whisk for 1 minute l Add the condensed milk and whisk for a further 3 minutes l Add the lime zest, the lime juice and salt and whisk for a further 3 minutes l Pour into pastry cases and place in oven for 5 minutes l Cool then chill Meringue Topping l In a small pan combine caster sugar and water and heat to 1180C (soft ball stage) l Whisk the egg whites in a bowl until foamy l Pour the sugar mixture onto the egg whites l Whisk until stiff and glossy l Place meringue mix into a piping bag with a star nozzle l Pipe meringue onto mini tarts l Put in a hot oven until lightly golden brown in colour – approx. 1 minute l Cool on a wire tray decorate with grated lime zest and serve garnished as required

FOOD FACT In 2006, both the Florida House of Representatives and the Florida Senate passed legislation effecting Key Lime Pie as the ‘Official Pie of the State of Florida’.

MAINE

PORTLAND HEADLIGHT

28

DISCOVER MAINE Maine is famous for its beautiful rocky coast that extends into the Atlantic Ocean. Visit small fishing villages that dot the coast or head out on a cruise to see whales, seals, puffins and Maine’s traditional lighthouses. Explore Acadia National Park on Mount Desert Island, the perfect place to hike or bike (don’t miss the observation deck at the Penobscot Narrows Bridge). Tour New England’s largest botanical garden in Boothbay, or indulge in some retail therapy in the shops at the historic seaport of Portland.

Maine is synonymous with delicious lobster, which appears on restaurant menus everywhere across the state, from white-tablecloth establishments to open-air seafood shacks up and down the coast. Classic Maine lobster is served steamed in the shell with lots of clarified butter for dipping the sweet, succulent meat. But there are as many variations as there are fish in Maine’s coastal waters. You might find lobster bisque, lobster stew, lobster pot pie, lobster scrambled with eggs at breakfast, lobster served with pasta or lobster chopped into a salad and sandwiched between a hot-dog bun (‘lobster roll’). For a close-up look at the lobstering life, take one of the many lobster-boat tours available all along the Maine coast, including Lucky Catch Cruises in Portland.

MAINE

CHOCOLATE BROWNIES Chocolate brownies are as ubiquitous a dessert on American menus as red double decker buses in London’s transport system. Rumours abound over the origin of this American favourite, but the most common story is that of the Bangor Brownie.

Back in 1907, a housewife in Bangor, Maine mistakenly forgot to include baking soda in her chocolate cake, thereby creating the first American chocolate brownie.

Whatever the story, these convenient treats are great drizzled with syrup, served hot with ice cream, or dunked in milk.

INGREDIENTS

30

225g Unsweetened Dark Chocolate 225g Unsalted Butter 5 Eggs 1tbsp Vanilla Extract ¼ tsp Almond Extract ¼ tsp Salt 800g Granulated Sugar 235g Plain Flour

Pecans, pistachios or other nuts to decorate

Icing Sugar to dust

METHOD

(MA K E S A P P ROX . 3 6 )

l Preheat oven to 1650C

l Line a 9”x13”x2” baking tin with foil

and silicone paper l Place chocolate and butter in a heat resistant glass bowl set over a pan of gently simmering water – water should not touch the base of the bowl or the chocolate/butter mix will overcook l In another bowl beat the eggs, sugar, vanilla extract, almond extract and salt for about 10 minutes l Gently fold in the flour until well mixed l Pour into the prepared baking tin and smooth the top l Cook for approx. 25 minutes at which stage the ‘cake’ will have a thick crisp top – insert a toothpick and it will come out moist l Let stand at room temperature until cool l Cover with kitchen foil and let stand overnight at room temperature l Cut and serve – you may need to wipe the knife blade after each cut as the brownies will be moist l Garnish with nut halves and dust with icing sugar

FOOD FACT A ‘blondie’ resembles the traditional chocolate brownie, but is based on brown sugar instead of cocoa; they are sometimes referred to as ‘blonde brownies’.

GEORGIA

ATLANTA

PIEDMONT PARK

32

DISCOVER GEORGIA From its energetic and lively cities to the relaxing coastline and breathtaking mountain scenery, Georgia boasts rich and unique experiences that are unparalleled—especially its worldclass Southern hospitality. The wide diversity of holiday destinations, from the mountains to the coast, from its southern rivers to historic heartland to metro Atlanta, guarantees every visitor an unforgettable experience.

Georgia’s coastline stretches approximately 100 miles between the Savannah and St. Marys Rivers. Wander along isolated beaches, tranquil marshes and cobblestone streets. Put your toes in the sand on St. Simons Island, Jekyll Island, Cumberland Island, Little St. Simons Island, Sea Island and more.

More than 700 feature films have been shot in this photogenic state, including Deliverance, Driving Miss Daisy, Glory, Midnight in the Garden of Good and Evil, My Cousin Vinny, and Fried Green Tomatoes. Stop into the Whistle Stop Café in Juliette and sample the fried green tomatoes for yourself.

GEORGIA

MINI PECAN PIES Pecan trees are a common sight throughout the Southern United States, and their nuts form the basis for this sweet and crunchy dessert pie. For an added luxury, top your pecan pies with unsweetened whipped cream or crème fraîche, and serve them with a strong cup of coffee or tea.

INGREDIENTS

34

110g Granulated Sugar 3 Eggs – well beaten 1 tsp Vanilla Extract Pinch of Salt 110g Golden Syrup 110g Maple Syrup 50g Melted Unsalted Butter 80 Pecan Halves to decorate 40 Prepared Sweet Pastry Cases 4cm diameter

METHOD

(MA K E S A P P ROX . 40 )

l Preheat oven to 1650C

l Place the butter, golden syrup, maple

syrup, salt, vanilla extract and sugar into a bowl and stir well with a spoon l Add the beaten eggs to the mixture and stir well l Place a pecan half into pastry case – flat side up l Pour mixture into the pastry cases to three quarters full l Place a pecan half on top l Cook for 10 mins l Once cooked leave to cool on a wire rack

FOOD FACT A pecan, like the fruit of all other members of the hickory genus, is not truly a nut, but is technically a drupe, a fruit with a single stone or pit, surrounded by a husk.

MASSACHUSETTS

BOSTON

CHARLES RIVER

36

DISCOVER MASSACHUSETTS Massachusetts may be steeped in history from the Revolutionary War to the Civil War, but it also prides itself on innovation, with some of the country’s top universities including Harvard, MIT and Tufts. Because it’s a relatively small state, visitors can take in the sunrise on Cape Cod and the sunset over the Berkshire Mountains all on the same day. Enjoy the state’s bountiful seafood, especially the tender Ipswich Bay clams that will melt in your mouth. Throw in some fries, coleslaw, and tartar sauce and you’ve got the quintessential Massachusetts summer meal.

Cape Cod National Seashore is a 40-mile stretch of rolling dunes and gorgeous beaches that unfurls along the Outer Cape, from Chatham north to Provincetown. Alternatively, head to Martha’s Vineyard and Nantucket - two islands packed with charm.

Christened in 1602 by British explorer Bartholomew Gosnold in honour of his daughter, Martha’s Vineyard is no longer covered in wild grapes. Today, it’s an island of beautiful beaches, woods, farmland, cranberry bogs, charming inns and tourists, distinguished from neighbouring Nantucket by its proximity to the mainland.

MASSACHUSETTS

CHOCOLATE CHIP COOKIES In 1930, a shaking industrial mixer in the Toll House Kitchen in Whitman, Massachusetts, accidentally knocked bits of chocolate from an overhanging shelf into the cookie batter. Instead of discarding what appeared to be fouled dough, it was baked, and the world of cookies was forever changed. Chocolate chip cookies are an American iconic treat, enjoyed by children of all ages! Dunk them in a glass of milk, or enjoy them right out of the oven while the chocolate’s still melted.

INGREDIENTS 75g Light Brown Sugar 115g Unsalted Butter at room temperature

38

80g Caster Sugar 1 Egg 1 tsp Vanilla Extract 190g Plain Flour ½ tsp Salt ½ tsp Baking Soda 340g Chocolate Chips/Morsels dark, light or white

METHOD

(MA K E S A P P ROX . 48 )

l Preheat oven to 1650C

l Line shallow baking trays with

greaseproof paper l Using an electric mixer, cream the brown sugar, butter and caster sugar until pale and fluffy – approx. 5 minutes l Add the egg and vanilla extract until well incorporated l In a separate bowl, mix the flour, salt and baking soda l Add to the butter mixture and slowly mix until all is well incorporated l Add and mix in the chocolate chips/ morsels l Scoop out walnut size pieces of ‘dough’ and place on baking trays and flatten slightly with a fork l Bake in pre-heated oven for 10 to 15 minutes until golden brown l Remove from oven and cool on the baking trays l Remove cookies with a spatula

FOOD FACT On July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie, after it was proposed by a third-grade class from Somerset, Massachusetts.

LOUISIANA

NEW ORLEANS

40

DISCOVER LOUISIANA Louisiana is a place where you can pick your passion; a state with so much diversity that just a short drive takes you to another world within the state’s borders. No place in the USA is better known for its music and food.

Louisiana is the birthplace of jazz, the home of Cajun and zydeco music and a stage for the evolution of American blues, country and rock ‘n’ roll. The rich musical heritage is the ideal background track for enjoying the state’s unique dishes. Even their names – filé gumbo, jambalaya, étoufée – stir one’s curiosity alongside one’s palate.

For the culinary connoisseur, the food here is legendary no matter which part of the state you visit. Louisiana cuisine comprises Cajun and Creole delicacies and the best in seafood, such as shrimp, oysters, crawfish, crab, fish and even alligator, along with a unique Louisiana spin on more traditional fare.

Music and food are also the centerpiece for many a festival in the state. Try The New Orleans Jazz and Heritage Festival or Festival International de Louisiane in Lafayette, the Red River Revel in Shreveport or Contraband Days in Lake Charles – there’s always a reason to dance and eat in Louisiana.

LOUISIANA

CHEESE BISCUITS

WITH POPPY SEEDS These savoury cheese biscuits are served alongside glasses of sweetened iced tea or cocktails in homes throughout the Southern States. Cooked cheese biscuits may be kept frozen in a container for as long as 3 months.

Simply thaw before serving.

INGREDIENTS 300g Grated Cheese

(Hard Cheddar or Parmesan)

250g Unsalted Butter cold and diced

42

450g All-purpose Flour 1 tsp Salt ¾ tsp Cayenne Pepper 150g Blue Poppy Seeds

METHOD

(MA K E S A P P ROX . 1 5 0 )

l Pre-heat the oven to 1800C

l Blend together grated cheese, flour,

salt and cayenne pepper l Add cold, diced butter and blend until the dough comes together l Split into four equal ‘lumps’ l Roll each ‘lump’ into a sausage shape l Roll in the poppy seeds to coat evenly l Chill in the fridge for one hour l Slice into 5mm thick rounds and place on kitchen parchment l Bake in the pre-heated oven for 12 minutes until golden brown l Place on a wire rack to cool

FOOD FACT Poppy seeds have long been used as a folk remedy to aid sleeping, promote fertility and wealth, and even to provide supposed magical powers of invisibility!

NOTES

NOTES

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Dive into the amazing flavours of Portland, Maine.

Discover this land, like never before.