The 4th Annual
American
Folk
Festival
Saturday & Sunday
August 23 - 24
2008 Maine Folk Center
“Taste of Maine”
Foodways Area
A Taste of Aroostook / Un
p’tit goût d’Aroostook
This year’s foodways stage features Aroostook
County, know for its potato crops and French culture, where residents
celebrate their agrarian roots and the Acadian heritage that is still
alive today. The foods prepared and served all reflect the families,
farms, forests, and fields of The County and its strong sense of place.
Together these County foodways are the kinds of traditional fare that
might appear on individual supper tables or at community gatherings,
both places where people display to themselves and others who they are
and where they came from through their foods, recipes, stories,
language, and the heritage they preserve and pass on to future
generations.
Recipe demonstrations and tastings afterwards
--le p’tit gout--
will run from
Noon to 5pm on Saturday and Sunday
at the
Foodways Stage in the Folk and Traditional Arts area
"Taste
of Maine" Schedule
Recipes
1:00 pm:
Carrie Hickling, Smyrna Mills
County Style Fried Rabbit
Rabbit fryer (2.5 to 3 lbs.)
2 1/2 cups of butter milk
2 beaten eggs
2 1/2 cups of flour
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
Vegetable oil for skillet
Notes: One can
change seasonings to one’s liking.
-
Soak the cut up rabbit fryer in a
combination of buttermilk and eggs in a bowl and put in the fridge for
about a hour (preferably overnight). Take the rabbit meat from milk
and egg mixture and shake off the excess
-
Start warming with about 2.5 to 3
inches oil in a skillet to 365 F
-
Mix flour and other seasoning
into a plastic bag or bowl, then put pieces of rabbit into bag or bowl
and place in the fridge for about 15 to 20 minutes. (This makes the
batter stick to the rabbit better)
-
Knock off excess flour. Place
thicker pieces of rabbit in the middle and thinner on the outside
-
Brown both sides rabbit meat
(roughly 5 minutes), then turn skillet down to 350F and keep turning
and checking rabbit meat for no burn places.
Batter should turn nice golden
brown, depending on thickness of pieces. Can take 20 to 25 minutes until
fully cooked
Note: Tongs are
best use in turning rabbit meat since forks punctures meat and cause
juices to escape.
2:00 pm: Natalia Bragg, Wade
Healthy Herbal Choices
Spiced Grape Jelly
2 c. grape juice
1 c. water
½ tsp. dried rosemary leaves,
crushed
¼ tsp. whole cloves
1 pkg. liquid fruit pectin
3 ½ c. sugar
Note:
Makes 4 pints.
-
Pour juice and water into large
kettle.
-
Add rosemary & cloves tied in a
clean, thin white cloth.
-
Stir in pectin.
-
Place over high heat and stir
until mixture comes to a full boil. Add sugar at once.
-
Mix well.
-
Bring to a full rolling boil
again.
-
Boil 1 minute, stirring
constantly.
-
Remove from heat; discard bag.
-
Skim. Pour into hot glasses or
jars.
-
Cover with wax or do water bath
(212 degrees) for 5 minutes
Spiced
Ruby Cranberry Jelly
1 pkg. liquid fruit pectin
1 ½ c. ruby port
½ c. cranberry juice cocktail
½ tsp. dried rosemary leaves
3 c. sugar
Note:
Makes 6 half-pints
-
Mix together pectin, port and
cranberry juice cocktail in saucepan; stir until pectin dissolves.
-
Add rosemary, tied in a clean
white bag.
-
Place over high heat and cook,
stirring constantly, until mixture comes to a full rolling boil.
-
Add sugar all at once and return
to a full boil.
-
Boil 1 minute, stirring
constantly.
-
Remove from heat; discard bag.
Skim.
-
Pour into hot glasses or jars.
-
Cover with wax or do water bath
(212 degrees) for 5 minutes.
No-chocolate
chocolate sauce
Corn syrup
Carob chips
Chocolate mint
Simmer together – makes sauce and
frosting for people who can’t have chocolate.
4:00 pm: Maryanne Buck, Mapleton
Needhams (potato
candy)
Maine Potato Candy
3/4 cup cold mashed MAINE
potatoes (you may add a tablespoon or more of butter while they are
warm if desired)
4 cups confectioner's sugar
3 cups shredded coconut
1/2 tsp coconut oil~or 1 1/2
tsp. vanilla
1/2 tsp. salt
2 cups semi-sweet chocolate
bits
1/3 bar paraffin wax or t tblsp.
Crisco
-
Using a mixer, beat the potatoes
(no milk added) until smooth
-
Add sugar 2 cups at a time mixing
well.
-
Stir in coconut, flavoring and
salt and beat well
-
Press into pan to make a layer
1/2" deep
-
Melt chocolate over hot water
with paraffin or stir in Crisco
-
Pour over potato mixture
-
Cool and cut into squares
-
Enjoy!!!
