New England Vermont, Maine, New Hampshire, Rhode Island, Maryland, Connecticut

Background English were first people to settle in the area now called New England. –They believed food was merely nourishment for the body NO overindulgence The character of the people and the land they inhabited shaped the character of New England cooking.

Background Cont. To survive long, cold winters they learned to dry and salt foods to preserve them. –Ex. Beans, corn, and apples –They could then be soaked in water and cooked until tender.

Foods “One Dish” meals were popular in New England because they gave the cooks more time to do other tasks. –Most common: New England Boiled Dinner- combination of: meat (usually corned beef), potatoes, onions, carrots, beets, cabbage, and other available ingredients.

Foods Cont. A variety of meats, seafood, and vegetables were used to make stews and chowders. –Clam chowder is one of the most popular. Creamy soup made with potatoes and clams Maple Syrup- from the sap of New England’s sugar maple trees Blueberries, cranberries, blackberries, and other fruits were another important food sources

Characteristics of Food Use New Englanders never wasted food. They used leftovers in creative ways

LABS: Clam Chowder Pumpkin Pie: –Practice pastry making –1 crust pastry Blueberry Muffins –Muffin mixing method –Do not over mix If you overdevelop the gluten the muffins will have peaks and tunnels –Be careful with the blueberries when folding