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Tag Archives: cooking

One of the original thirteen

20 Sep

150d3c7ebff90ca4454b7851b116f3f9Today Delaware may be best known for its tax breaks, being home to the school that set the stage for “Dead Poets Society” and its gem of a coastline, but the most delicious fact about the second smallest state in the country (and most densely populated) is something from its past.

Scrapple, a pot pudding made from meat scraps and grains, became the staple cuisine for the area by Quakers in the early 1700s. It was created due to their Puritanical ways, and generations since have carried on the tradition.

Eat

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Courtesy of the Food Network

Scrapple is primarily sage and pork, (the cornmeal is tasteless) but hot peppers can be added. Many season it with ground black pepper. It’s pan-fried and usually served as a side at breakfast. While scrapple appears to be exotic, it seems as though it can be found just about anywhere in Delaware Valley region.

Served in quartered slices, plain or with sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard.

Go

 

19990320_1606483366042919_2054618816285320953_n (1)Embrace your inner fall festive and attend the 26th annual Bridgeville Apple-Scrapple Festival October 13-14. This small town has some of the best apples in the mid-Atlantic region and organizers expect 25,000 to attend. Start the morning with an all you can eat scrapple breakfast, followed by carnival rides, kids’ games, scrapple chunkin’, scrapple carving, live entertainment, car show, trade show, two craft show and food, including a BBQ, oyster sandwiches, apple fritters, scrapple sandwiches, hamburgers, hot dogs, ice cream and more.

For more information visit applescrapple.com.

 

Page-to-Pantry

Scrapple

6 servings

 

1-cup white or yellow cornmeal

1-cup milk

1 tsp sugar

1 tsp salt

2 ¾ cups boiling water

8 oz bulk pork sausage, cooked, drained and crumbled

All-purpose flour

2 tbsp butter

Maple syrup, optional

In a saucepan, combine the cornmeal, milk, sugar, and salt; gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat; cook, covered, 10 minutes longer or until very thick, stirring occasionally. Remove from the heat and stir in sausage. Pour into a greased 7 ½-inch by 3 ½-inch by 2-inch loaf pan (the pan will be very full). Cover with plastic wrap and refrigerator.

To serve, unmold and cut into quarter slices. Dip both sides in flour. In a skillet, melt butter over medium heat; brown scrapple on both sides.

Serve with maple syrup if desired.

 

Excerpt from “Taste of Home,” Originally published as Cornmeal Scrapple in Country February/March 1992, p49

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New blog series to focus on travel and cooking

11 Oct

Pearls, Plates & Planes, the travel and lifestyle blog of Full Plate Publicity, is pleased to announce the launch of “Forty Before 40” and “Page to Pantry”, two new series that will be published on a regular basis.

“Forty Before 40” will highlight travel to 40 states and tfortybefore40he best places to eat, where to play, and what to wear while there. It will also explore how locals live, and the cultural and adventurous side of each destination. The idea was born when Full Plate Publicity‘s Owner and Chief Creative Officer Michelle Blackley Glynn realized that decades of work and personal travel have added-up to 40 visited states, just in time before turning 40 years old in 2018.

“It will be interesting to re-explore these 40 states through photos, journals, and recipes – nothing describes a place like its people and what they prepare to eat for their families and friends,” Glynn said. “As readers follow along with the series, I hope it encourages them to visit these domestic hotspots and discover their own bucket lists.”

pg2pantryWith a focus on the culinary appeal of “Forty Before 40” some blog posts may be accompanied by “Page to Pantry”, a cookbook review that is relevant to the destination.

For updates, continue to visit the Pearls, Plates & Planes blog or watch its T.V. show by the same name on “LCTV“.