7/26/2023 0 Comments Amy traverso wikipediaSo I came up with this menu where the turkey is brined with molasses and has a cider glaze, the stuffing is made with cornbread and brown bread - a classic New England bread that’s sweetened with molasses and made with corn, rye, and wheat flour. Growing up in New England, I ate peanut butter and fluff sandwiches, and they’re totally delicious. Those would include apple cider, molasses, cheddar cheese, pumpkin, and marshmallow fluff, which is kind of like a marshmallow mousse that’s very sweet and fluffy and marshmallowy. Knowing where we are in history and knowing that there’s a lot of scary changes happening right now and a lot of anxiety, I wanted to do a menu for the magazine this year that paid homage to iconic New England foods but put a fresh spin on them. In my experience, people will have that heirloom family recipe that gets made over and over again, but there’s always room for something new, and I think people enjoy a little bit of variety. With such strong traditions regarding the dishes, is there room to play around with the classics?Īs a recipe developer, I assume that when I do a menu for our November issue that readers might try one of the recipes - they’re probably not going to make the whole menu. That would be the mashed potatoes, the stuffing, the turkey, some form of pumpkin pie, and some form of cranberry sauce. People may feel like they need to have a certain set of dishes on the menu for it to feel like Thanksgiving. Not so much stuffing and pumpkin pie, but watercress and dried berries - those kinds of foods would have been abundant.īut I think the idealized classic Thanksgiving menu, which was an invention of the Victorian era, definitely holds a lot of sway. You would’ve seen corn and beans and squash. I’ve always been interested in talking with food historians about what would have been served in the original harvest feast, and you know, it’s quite different from what we eat today.Ĭertainly turkey would have been an option, along with probably venison. It was different from what the story became, but there was a harvest feast that happened in Massachusetts. I think New Englanders do feel a sense of the history that happened here. I grew up in Connecticut, and when you’re a kid and you see pictures of Thanksgiving - of the wholly invented notion of the first Thanksgiving and the popular idea of it, which isn’t really based in history.īut you see the landscape growing up in New England that looks very similar to the landscape I see out of my window. What are your thoughts on how Thanksgiving is somewhat idolized in New England? This interview has been lightly edited for clarity and space. We spoke with Traverso about the importance of Thanksgiving in New England and the dishes that best exemplify the region’s traditions. Not to mention she’s helped shape the idea of a New England Thanksgiving herself through her work writing and editing stories about Thanksgiving culture, as well as creating recipes for Yankee. On the sweet side, Amy serves up crisps, cobblers, pies, and cakes, including Apple-Pear Cobbler, Cider Donut Muffins, and an Apple-Cranberry Slab Pie cut into squares to eat by hand.Īs bonuses, The Apple Lover's Cookbook contains detailed notes on how to tell if an apple is fresh and guides to apple festivals, ciders, and products, as well as updated information about the best times and places to buy apples across the United States, making it easy to seek out and visit local orchards, whether you live in Vermont or California.įirst published a decade ago, now newly revised and updated, The Apple Lover's Cookbook is your lifetime go-to book for apples.New England, however, is home, and Traverso has gathered a wealth of knowledge about the region’s Thanksgiving history. On the savory side, there's a cider-braised brisket and a recipe for Sweet Potato–Apple Latkes. More than 100 scrumptious, easy-to-make recipes follow, offering the full range from breakfast dishes, appetizers, salads, soups, and entrees all the way to desserts. Amy Traverso organizes these 70 varieties into four categories-firm-tart, tender-tart, firm-sweet, and tender-sweet-and includes a one-page cheat sheet that you can refer to when making any of her recipes. Each has its own complete biography with entries for best use, origin, availability, season, appearance, taste, and texture. It's a celebration of apples in all their incredible diversity, as well as an illustrated guide to 70 popular (and rare-but-worth-the-search) apple varieties. The Apple Lover's Cookbook is more than a recipe book. "The perfect apple primer." -Splendid Table Winner of the IACP Cookbook Award (Best American Cookbook)įinalist for the Julia Child First Book Award
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