Harvest Meal Early
The Pilgrims probably didn't eat cranberry sauce shaped like a can.
The first Thanksgiving dinner was a celebration of a successful harvest. The meal would have taken all day to prepare and no ingredient would go to waste.
The following recipes were prepared at the Old Stone House's 18th Century Harvest Dinner held Oct. 20.
The dinner was the last in a series of Early American Cooking Classes.
Tavern Chef's Stan Malecki and Bill McGary of Oil City gave cooking lessons that showcased a different era of Early American techniques and recipes.
The Old Stone House is planning to continue the cooking classes in 2013, but dates have yet to be finalized.
For more information, visit oldstonehousepa.org.
At least 1 pound pork tenderloin2 tablespoons butter¼ teaspoon salt¼ teaspoon nutmeg1 teaspoon pepper2 large Granny Smith apples2 large MacIntosh apples2 tablespoons sugar½ cup Rhine winePastry, homemade or store boughtPreheat the oven to 350 degrees.Remove one piece of dough from refrigerator and let stand until soft.Lightly flour your work surface and roll out dough into a 12-inch circle.Then, wrap the dough around a rolling pin to transfer into a 9-inch pie pan.Unwrap the dough from the rolling pin into the pie pan, making sure the dough is form-fitted to the pan.Allow the dough to overhang the lip of the pan.Return pie pan with dough to the refrigerator until it is needed.Slice the tenderloin into round slices that are ¼-inch thick. Season with salt, nutmeg, and pepper.Sear the slices in a frying pan with butter and set aside.Peel, core, and quarter the apples. Cut the quarters into slices that are ¼-inch thick.Retrieve the pie pan from the refrigerator. Fill the pie by alternating layers of pork, apples, and sugar.When the pie is filled, lay the butter over the filling. Pour in wine.Roll the second piece of pastry dough into a 12-inch circle. Then, wet the bottom lip of the dough and place the top piece over the filling.Trim the dough so it is flush with the edge of the pie pan. Flute the edge or press with a fork to seal. With a knife, cut 4 slits on the top of the pie.Place a rimmed baking sheet on the middle rack of the oven. Place the pie in the middle of the sheet. Bake at 350 degrees for 35-45 minutes.
6 large baking potatoesSalt and pepper to tasteSoftened butterWash and dry potatoes.Cover with hot coals and roast in fireplace until done, 1½ to 2 hours.This recipe is to be cooked on the hearth but may also be cooked in a Dutch oven set over hot coals.When potatoes are cooked through, carefully remove from ashes, using fireplace tongs.Wipe off potatoes with a dry cloth and serve them unpeeled with salt, pepper, and softened butter as desired.
Makes enough pastry for top and bottom of 19-inch pie or about 20 3-inch patty pans.2½ cups sifted flour½ teaspoon salt¼ cup lard½ cup butter5 tablespoons cold water, or as neededSift flour and salt together into a bowl.Rub in lard and butter by hand until mixture is crumbly.Sprinkle on 5 tablespoons water, gathering dough together, and adding a little more water if necessary.Form into a ball and roll out on a lightly floured surface.Use as directed for a variety of recipes.
4 cups pared, thinly sliced carrots1 cup finely chopped onion¾ teaspoon salt½ teaspoon pepper3 tablespoons butter, softenedChopped parsley for garnishTo be cooked on a hearth.Put carrots in a saucepan and just cover them with water. Add onion, salt, pepper, and parsley.Set pan on trivet over hot coals. Cover and simmer until carrots are barely tender, 15 to 20 minutes. Remove from heat and drain thoroughly.Place carrots in a serving dish and add butter.Cover and keep warm by the fire until ready to serve.Just before sending to table, garnish with chopped parsley.
