This is from my Facebook for the beginning of Fifty States of New Recipe Tuesday. It was originally written on September 22, 2015.
Delaware. The First State, duly named because they were the first of the 13 original colonies to ratify the US Constitution on December 7, 1787
And this is where I begin my new twist on New Recipe Tuesday – 50 recipes for 50 states.
Now since I live about a hundred yards from the PA/DE border, one would think I knew all about Delaware’s food, but actually I didn’t. So this is what I found out. One of DEs most “cherished” dishes is Delaware Cream Succotash. This is a twist on the southern common variety; the basic corn, lima, carrot stuff. Delawareans from colonial days decided to add cream, bacon and tomato, and drop the carrot, probably because these were readily available and they developed their own version.
And…this is really good. It takes basic veges and turns them into a true side dish. This would be great as a Thanksgiving side (using frozen corn out of season).
For our first week, I give this an A+.
Recipe: (I halved this.)
2 1/2 cups fresh lima beans
6 strips bacon, diced
2 large onions, finely chopped
2 1/2 cups fresh corn kernels (plus milk scraped from the cobs)
2 cups peeled and chopped ripe tomatoes, juices included
3/4 cup half-and-half
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Tabasco sauce, to taste
1. Place the lima beans in a medium saucepan with enough salted water to cover, bring to a moderate simmer, cover, cook till tender, about 15 minutes, and drain.
2. Meanwhile, in a large, heavy pot, fry the bacon over moderate heat till almost crisp and pour off all but about 3 tablespoons of the bacon grease.
3. Add the onions and stir till softened, about 2 minutes. Add the lima beans, the corn plus the milk from the cobs, the tomatoes and their juices, and the half-and-half, stir well, and continue to cook another 5 minutes. Season the succotash with nutmeg, salt and pepper, and Tabasco and continue to cook, stirring carefully to prevent sticking, till the succotash has thickened slightly.
And a Bonus!
Since I wasn’t sure how lima beans would go over, I did a little more DE digging for a “backup” recipe.
In the late 1800s, Delaware was commonly referred to as the Peach state and had orchards all over the state, producing more fruit than Its southern cousins. In 1895, DE named the peach blossom it’s official state flower. But sadly, in 2010 the strawberry was named the state fruit.
So I dug around for a colonial peach recipe and found this simple peach cobbler. Very easy and really yummy.
Next week…Pennsylvania (no pressure there!)
1 cup all-purpose flour
1/4 cup sugar
1/2 tsp salt
1 & 1/2 tsp baking powder
1/2 cup milk
1/4 cup butter, softened
1. Combine sugar, cornstarch, lemon juice, drained peaches (or the fresh peach slices), and 1/2 cup of reserved peach juice (if you’re using fresh, you won’t have to worry about juice) in a 2-quart baking dish.
2. For the topping, combine flour, sugar, baking powder, and salt in a bowl. Stir in butter and milk. Spread over fruit mixture and bake at 375 degrees for 50 minutes or until golden brown.