Anadama/Oatmeal bread
Recipe
1/2 cup corn meal
2 cups boiling water
2 tbsp butter
1/2 cup molasses
1 tsp Cape Ann Blend salt
1 packet of active dry yeast (2 1/4 tsp)
1/2 cup warm water
5 cups of bread flour
1 cup of quick oats (steel cut old fashioned oats if you prefer more texture)
****
Stir cornmeal slowly into boiling water with a whisk & mix well. Add butter, molasses and Cape Ann Blend salt. Simmer over low heat while stirring, approximately 2-3 minutes. Let cool until warm to the touch ("finger warm"). (*Note: Do not rush the cooling process or your poor little yeast will boil like tiny lobsters!)
Dissolve yeast in 1/2 c. warm water, then add alternately with the flour and oatmeal to the lukewarm cornmeal mixture. Knead until smooth (6-8 minutes in a stand mixer with your dough hook until dough pulls away from sides of bowl) Dough should be moderately loose and sticky, and pass the "windowpane" test (pull a small piece between your fingers. When it has been appropriately kneaded, the gluten will allow you to see sunlight through the pulled dough). Don't be afraid to add a bit more flour during the kneading process if you feel the dough is too loose.
Place in large greased bowl in a warm place, cover lightly and let rise until double. (approximately 1 hour)
Turn risen dough out onto a floured board & knead down lightly. Shape into two loaves (or 4 mini loaves). Place in greased loaf pans dusted with cornmeal, cover lightly and let rise until double (45 min-1 hour). Sprinkle lightly with oatmeal prior to baking.
Preheat oven and bake at 375° for 50-60 mins for standard loaf pans, 35-40 mins for four mini-loaves (mini loaves shown in photo). Turn out of pans and cool on wire rack. Extra loaves freeze well.
Note: If you prefer to use your sourdough for this recipe, you may make these loaves with a combination of 2 cups ripe sourdough starter and 1 tsp active dry yeast (omit the 1/2 c. warm water). You may need to increase the amount of flour to get the dough to the correct consistency. Rise times will be longer as well, but you will be rewarded with a lovely light rise and crisp crust.
The Story
Cape Ann's very own local bread!
As the story goes, this was invented by a Rockport husband when he came home for lunch and found that his wife hadn't made any bread because she was off with the temperance ladies trying to turn Rockport, MA into a dry town. (the ladies eventually succeeded, and the temperance movement eventually morphed into the modern feminist movement) . In some versions of the story, she's just lazy, but I don't buy those versions :)
At any rate, he said "Anna, damn her!" and attempted to make his own bread. Which wasn't like normal white bread at all but is pretty darned delicious. It goes well with baked beans, squash soup, or as a base for a decadent French toast.
The basis for this recipe was printed in a cookbook by the ladies of a Rockport church back in the 50's, so that's about as authentic as you can get! I added the oatmeal for texture and also have included instructions for adapting this recipe to your sourdough starter (if you have one!)
Zucchini Pistachio Muffins
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
1/2 c. coconut oil
1 c. sugar
2 eggs
1 tsp fresh squeezed lemon juice
finely grated zest from 1 lemon
2 tsp pistachio extract (we recommend Beanilla© pistachio extract)
1/2 c. milk
1 1/2 tsp white vinegar
2 c. all purpose flour
2 tsp baking powder
1/2 tsp Choate Island sea salt
1 cup of shredded zucchini
1/2 to 1 cup chopped walnuts
1/4 c. sparkling sugar
Set oven to 375° and line muffin tin with 12 standard cupcake liners
** Need to make this recipe nut free? Swap out butter for the coconut oil, use lemon extract or limoncello instead of the pistachio extract, and omit the walnuts
Grate fresh zucchini
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
Using a box grater or mandolin, shred your zucchini to the consistency of shredded cheese.
If you have more zucchini than you can use for the recipe (who doesn't?) you can scoop the shredded zucchini in 1/2 cup portions into a muffin tin lined with paper cupcake liners and freeze for future use. (less work next time!) Pop the frozen zucchini "cupcakes" out of the tins and store in a zippered plastic bag in your freezer.
Combine first set of ingredients
Have a bunch of zucchini and need new ideas? These muffins are for you! Gather Your Ingredients
Combine first set of ingredients
Cream butter and sugar together until fluffy . Beat in the eggs until well combined and batter has a lemony color. Add lemon zest, lemon juice and pistachio extract and combine. Fold in the shredded zucchini.
Prepare the milk
Alternate milk mixture with dry ingredients
Combine first set of ingredients
Place 1 1/2 tsp of white vinegar into the 1/2 c of milk. This sounds strange, I know! The mixture may curdle a bit. But it will make your muffins extra fluffy. If you prefer, you may replace this step with 1/2 c. of buttermilk
Alternate milk mixture with dry ingredients
Alternate milk mixture with dry ingredients
Alternate milk mixture with dry ingredients
Combine the flour, baking soda and Choate Island salt in a sifter.
Starting with the flour mixture, alternate adding the milk mixture and the dry ingredients to the batter, stirring ONLY until combined after each addition. When all ingredients are combined, fold in the walnuts.
Bake!
Alternate milk mixture with dry ingredients
Alternate milk mixture with dry ingredients
Immediately fill 12 muffin cups with batter as evenly as possible. Sprinkle tops with sparkling sugar (Bob's Red Mill© makes a great version) . Bake for 25-35 minutes or until a toothpick tests clean and tops are lightly brown around the edges and middles are springy.
Cool briefly (5 minutes) in the tin, then remove muffins and cool on wire rack.
Makes one dozen muffins
Prefer a quickbread instead? Preheat oven to 350°. Coat bottom and 1/3 up the sides of your loaf pan with cooking spray and dust with flour. Fill pan to 3/4 full with prepared batter. Sprinkle with sparkling sugar. Bake for 40-50 mins until toothpick comes out clean and top of bread is golden brown. Cool for 10-15 minutes on wire rack, then turn out of pan to complete cooling.
recipes from Salter's Point: Raspberry Limoncello Muffins
Ingredients
These are a great addition to your brunch menu or with tea. And raspberries remind us of warmer days to come!
1/2 c. butter
1 1/4 c. sugar
2 eggs
1 tsp Salter's Point Lemon Magic
2 tsp limoncello (or lemon extract )
1/2 c. milk
1 1/2 tsp white vinegar
2 c. all purpose flour
2 tsp baking powder
1/2 tsp salt
1 pint of raspberries (frozen is fine)
Set oven to 375° and line muffin tin with 12 standard cupcake liners
Combine First Set of Ingredients
Cream butter and 1 cup of the sugar together until fluffy (reserve 1/4 c. of sugar for dusting tops of muffins prior to baking). Beat in the eggs until well combined and batter has a lemony color. Add limoncello (or extract) and combine.
Prepare the Milk
Place 1 1/2 tsp of white vinegar into the 1/2 c of milk. This sounds strange, I know! The mixture may curdle a bit. But it will make your muffins extra fluffy. If you prefer, you may replace this step with 1/2 c. of buttermilk
Prepare Dry Ingredients
Combine the flour, Lemon Magic, salt and baking powder in a sifter.
Alternate Adding Milk and Dry Ingredients, Add Fruit.
Starting with the flour mixture, alternate adding the milk mixture and the dry ingredients, stirring ONLY until combined after each addition. When all ingredients are combined, fold in the raspberries.
Place in Muffin Tin and Bake
Immediately fill 12 muffin cups with batter as evenly as possible. Sprinkle tops with the remaining sugar. Bake for 25-35 minutes or until a toothpick tests clean and tops are lightly brown around the edges and middles are springy.
Cool briefly (5 minutes) in the tin, then remove muffins and cool on wire rack.
Makes one dozen muffins
January's Recipe from Laurie Lufkin
Spicy Misery Island Blue Cheese Chicken Dip
Spicy Misery Island Blue Cheese Chicken Dip
Spicy Misery Island Blue Cheese Chicken Dip
Gather your ingredients:
2 tablespoons Misery Island Seasoned Salt
3 lbs boneless skinless chicken thighs, cleaned
3-8 oz packages cream cheese, softened
1-12 oz bottle prepared blue cheese dressing
6 oz blue cheese, crumbled
½ cup buffalo style hot wing sauce
1 cup banana pepper rings, drained and diced
3 cups shredded cheddar cheese
Prepare pans and bake your chicken
Spicy Misery Island Blue Cheese Chicken Dip
Spicy Misery Island Blue Cheese Chicken Dip
This recipe is great for a crowd as it makes 2 large casserole dishes of this delicious dip. Make 2 and freeze one as it reheats beautifully.
Preheat oven to 375 degrees F.
Liberally spray two 9” x 13” pans with cooking spray and set aside.
Spray 1 large baking sheet with cooking spray. Place cleaned chicken thighs on the plan and sprinkle both sides with Salter’s Point Misery Island Seasoned Salt. Bake in preheated oven for 20 to 25 minute until the chicken is cooked through and reaches 165 degrees F internally. Set aside to cool.
Combine the cheese mixture
Spicy Misery Island Blue Cheese Chicken Dip
Combine the cheese mixture
Meanwhile in a large bowl, combine softened cream cheese and blue cheese dressing and mix or stir until well combined. Add crumbled blue cheese and stir again. Add hot sauce and and mix until combined.
Shred and add the chicken
Add the peppers and cheddar cheese
Combine the cheese mixture
Shred or chop cooled chicken and stir into cream cheese mixture. Divide mixture in half and spread in an even layer in each of the prepared casserole dishes.
Add the peppers and cheddar cheese
Add the peppers and cheddar cheese
Add the peppers and cheddar cheese
Sprinkle drained chopped banana pepper rings over each casserole and then top each with 1 ½ cups cheddar cheese.
Bake and Enjoy!
Add the peppers and cheddar cheese
Add the peppers and cheddar cheese
When ready to serve, bake in a preheated 375 degree oven for approximately 25 to 30 minutes until cheese is melted and filling is bubbly on the edges. Serve hot with carrot and celery sticks, pita chips or crackers. Enjoy!
Recipes from Salter's Point: Blueberry Cake
This cake is one of our favorites and goes great with coffee or with afternoon tea. Based upon a recipe pulled from my mom's cookbook, I've changed a few ingredients to lighten it up and give it a citrus kick. This cake can also be made with raspberries or with diced strawberries. Mix it up and see which version is your favorite!
Ingredients
Preheat oven to 350° and spray a round baking dish or bundt pan with cooking spray and coat lightly with flour.
Gather together the following, ensuring all ingredients are brought to room temperature prior to prep
1/2 cup (8 level tbsp) coconut oil
1 cup sugar
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 tsp Licor 43 (this is an orange/vanilla flavored liquer. If unavailable, you can substitute lemon juice or orange juice)
1 tsp limoncello (you may substitute lemon juice, preferably with a bit of zest)
2 cups flour
2 tsp baking powder
1/2 tsp Cape Ann Blend salt
1 1/2 cups blueberries
1/2 cup sifted confectioner's sugar
1-2 tsp Licor 43, limoncello, or lemon juice
Prepare the batter
Using your mixer, cream the coconut oil and sugar together until fluffy. Beat in the 2 eggs until fully combined and mixture is lemony in color. Add the milk, vanilla extract, Licor 43 and limoncello. Mix until combined.
Sift in the flour, baking powder and Cape Ann Blend salt and stir with wooden spoon just until combined. Do not overbeat. The batter should be dense enough to suspend the blueberries, similar to a muffin batter.
Gently fold in the blueberries.
Bake
Ensure oven is preheated to 350°. Spoon batter into the prepared baking tin and gently shake to level the batter. Bake on middle rack for approximately 40-45 minutes until a skewer inserted into the cake comes out clean. Do not overbake, as the cake will come out overly dry.
Cool
When cake tests done, set pan on wire rack to cool for 10-15 minutes. When cake has slightly cooled, slip a butter knife down the sides of the pan to loosen the cake, then flip cake over onto the wire rack to complete cooling (an additional 30-45 mins)
Glaze
Transfer cooled cake to serving platter.
In a small bowl, combine 1/2 cup of sifted confectioner's sugar and approximately 1 tsp of Licor 43, limoncello, or fresh lemon juice.
Add more liquid or sugar as needed to bring the glaze to the consistency of a thick sauce.
Drizzle or spread the glaze over the cooled cake and let ot drip over the sides. Glaze will harden as it cools.
Cake may be served immediately, or you may wish to lightly cover it after the glaze has hardened.
December's Recipe from Laurie Lufkin
Salter's Point Double Chocolate Salted Shortbreads
Salter's Point Double Chocolate Salted Shortbreads
Salter's Point Double Chocolate Salted Shortbreads
Ingredients
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
2 sticks plus 6 tablespoons salted butter, at room temperature
1 1/2 cups light brown sugar
⅔ cup granulated sugar
1 teaspoon Choate Island Sea Salt
2 teaspoon vanilla extract
16 oz heavy cream (2 cups)
16 oz good quality chocolate (chips, shaved, chocolate chunks)
1 tablespoon Cross Island Fleur de Sel
1 cup sparkling sugar
Cream the butter and sugars, Sift dry ingredients
Salter's Point Double Chocolate Salted Shortbreads
Salter's Point Double Chocolate Salted Shortbreads
1. In a medium bowl, sift together flour, cocoa and baking soda; set aside.
2. In the bowl of a stand mixer fitted with the paddle or in a large bowl, beat together butter and sugars until light and fluffy. Add eggs and vanilla extract and beat for 2 minutes.
Combine and Mix
Salter's Point Double Chocolate Salted Shortbreads
Roll dough into logs and refrigerate. Make ganache
3. With the mixer off, add the dry ingredients. On low speed, turn mixer on and off a few times so that the dry ingredients incorporate. When dry ingredients are mostly incorporated, mix on low for about a minute until dough comes together.
Roll dough into logs and refrigerate. Make ganache
Roll dough into logs and refrigerate. Make ganache
Roll dough into logs and refrigerate. Make ganache
4. Turn the dough out onto parchment or a nonstick baking sheet. Divide dough in 4 even portions and roll into logs. Wrap each log in plastic or wax paper and freeze for an hour or refrigerate for three hours.
5. Meanwhile, make the ganache. Place the chocolate in a heat proof bowl and set aside. In a small saucepan over medium heat, bring the cream to a simmer. Pour heated cream over the chocolate and cover heat proof bowl with plastic wrap or a towel. Set aside for 10 minutes. After 10 minutes, stir the chocolate and cream mixture until smooth. Uncover ganache and allow to cool until thick enough to spread on cookies.
Preheat oven to 325° and slice
Roll dough into logs and refrigerate. Make ganache
Bake, Cool, Spread with ganache
6. Preheat the oven to 325 degrees F. Line 4 baking sheets with parchment or silicone mats. Place sparkling sugar in a dish big enough to roll the logs of dough. Roll each dough log in sugar and press gently to adhere sugar to dough. Using a sharp thin knife, slice the logs into ½ “ rounds. Place rounds on prepared baking sheets, 12 to a sheet.
Bake, Cool, Spread with ganache
Roll dough into logs and refrigerate. Make ganache
Bake, Cool, Spread with ganache
7. Bake cookies for 12 minutes. Allow cookies to rest for 5 minutes and then transfer cookies to a cooling rack and allow to cool completely. When cool, spread cookies with cooled ganache and sprinkle with Cross Island Fleur de Sel.
Makes approximately 48 cookies
October's Recipe from Laurie Lufkin
Step by Step Instructions for Cross Island Salted Caramel Sauce
Step by Step Instructions for Cross Island Salted Caramel Sauce
Step by Step Instructions for Cross Island Salted Caramel Sauce
IMPORTANT! Gather your prep and utensils
Before cooking, set a strainer over a medium sized bowl and measure all ingredients into individual bowls. This recipe comes together quickly and there is not time to fuss with packaging or lids while preparing the sauce.
Cross Island Salted Caramel Sauce
Ingredients
2 cups granulated sugar
1 stick (8 tablespoons) salted butter, cut in to 8 pieces
1 tablespoon vanilla extract
1 tablespoon Cross Island Fleur de Sel
3/4 to 1 cup heavy cream (the more cream, the thinner the finished sauce)
Begin Browning your Sugar
Step by Step Instructions for Cross Island Salted Caramel Sauce
Step by Step Instructions for Cross Island Salted Caramel Sauce
Place a flat bottomed heavy skillet on the stove top and pour in 2 cups granulated sugar. Have a wooden spoon at the ready. Turn burner on medium high heat and after about 1 minute, start shaking the pan every 15 seconds or so until the sugar begins to clump and stick together.
Shake the pan at 10 second intervals until the melted sugar starts to brown and there are still white clumps of sugar floating in the pan.
Stir Until Fully Melted, then add Butter
Step by Step Instructions for Cross Island Salted Caramel Sauce
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
Begin stirring melted sugar when more than half of the sugar is melted. Lower the heat to low and stir with wooden spoon until most of the sugar is melted, crushing sugar clumps with the spoon if necessary.
Add butter pieces all at once and stir until melted. Mixture will boil and spit so stir gently.
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
When butter is melted, remove from heat and add vanilla extract, Cross Island Fleur de Sel and heavy cream and stir until combined.
Strain Finished Sauce
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
Pour, then Serve and Store
Pour sauce through strainer. Any lumps will be separated from the creamy sauce.
Pour, then Serve and Store
Add vanilla, Cross Island Fleur de Sel and Heavy Cream
Pour, then Serve and Store
When sauce is cool enough to handle, pour into a mason jar or sealed container.
Sauce will be thick when cold but will loosen when it comes to room temperature. For a thinner sauce, add more heavy cream at the end of the process and enjoy!
September's Recipe from Laurie Lufkin
Salter’s Point Double Chocolate Salted Caramel Swirl Brownies
Ingredients:
4 oz unsweetened baking chocolate
2 sticks salted butter
4 large eggs, at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon Choate Island Sea Salt
1 cup all-purpose flour
¼ cup dulce de leche (found in the Latino section of the market)
¼ cup chocolate chips
1 tablespoon sparkling sugar
1/8 teaspoon Choate Island Sea Salt
Preheat oven to 350 degrees F.
Line a 7” x 11” baking dish with aluminum foil, spray with nonstick cooking spray and set aside.
In a microwave safe bowl or in a double boiler on the stove top, melt chocolate and butter until smooth. Set aside.
Meanwhile, in a medium bowl, whisk eggs, sugar, vanilla extract and 1/2 tsp Choate Island Sea Salt until light and fluffy.
With a spoon, sprinkle flour over the egg mixture and stir to combine. Add chocolate and butter mixture to the egg mixture and stir until completely incorporated.
Pour brownie mixture into prepared pan.
In a small microwave safe dish, heat dulce de leche for 30 to 40 seconds until mixture is loose and almost pourable and stir. With a spoon, place dollops of warmed dulce de leche on the brownie batter and with a knife, swirl to combine. Sprinkle batter with chocolate chips, sparkling sugar and Choate Island Sea Salt.
Bake in preheated oven for 35 to 40 minutes or until center is still a bit jiggly and edges have pulled slightly away from the pan.Allow brownies to cool completely.
Using the foil to lift out of the pan, place brownies on to a cutting board and cut into desired size. Enjoy!
About Laurie Lufkin
Laurie is a nationally acclaimed chef and baker and has received numerous awards. She has regularly competed nationally as a finalist in the Pillsbury Bakeoff and as part of her colleague Doug Kieles' "Ribs Within" team at the World Food Championships.
Around here, we are most proud of her perennial awards at the Topsfield Fair and of her nomination by Yankee Magazine in 2011 as "The Best Cook in Town", but we might just be biased and want to keep her to ourselves.
Laurie grew up on the Essex River, where her much beloved parents, George and Sue owned and operated a busy marina. She knows the tastes, flavors and seasons of this part of the world better than anyone, and we're proud to have her with us.
She will be joining us on a regular basis to provide tips and ideas for enjoying your Salter's Point Provisions products. Thanks, Laurie!