Cuisine of New England
Part of a series on |
American cuisine |
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New England cuisine is an
Many of New England's earliest Puritan settlers were from
Three prominent characteristic foodstuffs native to New England are
The use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking. Many local ingredients, such as
History
Early history
The traditional diet of the
American colonies
In 1620, the newly arrived Pilgrims faced the prospect of surviving their first winter in Plymouth Colony. The climate was harsh and the growing season was shorter than they were accustomed to due to the long and frosty winters.
The newly arrived colonists brought vital techniques of
The Pilgrims used corn to make
Many of New England's earliest Puritan settlers were from
Even today, traditional English cuisine remains a strong part of New England's identity. Some of its plates are now enjoyed by the entire United States, including
Thanksgiving
The first
The original menu included "
In those times, birds were typically stuffed with onion and herbs and one 17th-century recipe for goose includes a stuffing of
19th century
Since the 1800s, New England's culinary traditions have been influenced by the arrival of Irish Americans, Portuguese Americans, and Italian Americans.[11] Irish-style braised pickled beef was the origin of New England boiled dinner.[7]
"Country stores" sold homemade jams, fruit preserves and
Vegetarianism was practiced during the 18th and 19th century by individuals and families in Maine before the start of the modern vegetarian movement in 1817 in Philadelphia.[13][14]
20th century
In the post-
21st century
In the 21st century, more people in New England were eating vegan and vegetarian meals and more restaurants were serving them.[15][16][17][18] In a Boston Globe article in 2022, it was reported how that four of the most traditional foods of New England cuisine (lobsters, corn, blueberries, and coffee) are among crops affected most by climate change and temperature and humidity changes.[19]
Traditional foods and drinks
Beer and alcohol
Drinks in the Colonial era were made with local ingredients like honey, molasses, apples,
The hot ale flip is a traditional drink historically made by mixing a pitcher of beer with rum, frothy eggs and a sweetener like dried pumpkin, maple syrup or molasses. The beverage was warmed by plunging a hot poker into the drink to caramelize the sugars creating the drink's characteristic hot froth.[21]
Like the flip, the Rattle-Skull was a mix of beer (in this case a dark beer like porter) and hard liquor—usually a mix of rum and brandy. The beverage is flavored with lime and garnished with nutmeg.[22]
The Stone Fence was a mix of hard cider and rum. Reportedly, Ethan Allen and his men drank it before their raid of Fort Ticonderoga in 1775.[22] Egg cider was made by cracking eggs into heated cider and adding a sweetener like molasses.
The cider-based beverage syllabub was made with rum, cream and sweetener. Mulled cider could be made with sweetener, spices, rum and egg yolks.[23]
Birch beer, made with sap from the betula lenta tree, was made by both the English and early American colonists. The betula lenta is known for producing a fragrant sap with a unique minty flavor. John Mortimer wrote that birch beer was usually made by the poor by boiling birch sap with sugar and fermenting it with yeast.[24]
Many local breweries produce
New England has also played a major role in the craft beer revolution, with Maine, Connecticut, Massachusetts, and Vermont having notable breweries such as Harpoon Brewery, Allagash Brewing Company, Treehouse Brewing Company, Trillium Brewing Company, The Alchemist Brewery, Jack's Abby Brewing Company, Long Trail Brewing Company, Kent Falls Brewing Company and Two Roads Brewing Company.
Baked beans
Colonists learned to make baked beans from the Native American people. Baked beans are slowed cooked in an oven at a low temperature. They are sweetened, traditionally with maple syrup or molasses. The molasses is what sets them apart as New England baked beans. The Pilgrims and other early colonists were forbidden from cooking on Sundays, when these Christian communities observed the Sabbath, and this made baked beans a meal that is common for Saturday night dinner and all day Sunday.[25] Two regional styles are Boston Baked Beans and Maine Baked Beans. The difference between the two styles is that Boston beans are made with small white navy beans or pea beans with thin skin while Maine beans are made with native bean varieties with thicker skins. These varieties are Marifax, soldier beans, and the most popular baked bean variety in Maine is the yellow-eye bean.[26]
Casseroles, soups and stews
The custom of bringing one-dish casseroles (also called hot dishes) to barn raisings and church suppers was not exclusive to New England, but included traditional variations of baked beans and succotash. Modern recipes can be made with any ingredients available at markets.[27] Seafood casseroles are made with cream sauce and bread crumb topping.[28]
Fruits
Wild
The local purple
Until the pilgrims planted
William Blaxton planted the first apple orchard in 1625. The earliest apple varieties produced in New England included Lady (1628), Roxbury Russet (1630), Pomme Grise (1650), Baldwin (1740), Porter (1800), Mother (1844) and Wright (1875).[7] In modern times apples are grown commercially throughout Massachusetts.[32]
The first attempts at commercial cranberry growing were pioneered by Captain Henry Hall, who developed the technique of covering the vines with sand to accelerate the plant's growth.[7]
Hot dogs
New England–style hot dog buns are split on top instead of on the side, and have a more rectangular shape. While smaller than common hot dog rolls, New England hot dog rolls have a larger soft surface area which allows for buttering and toasting, which are also commonly used for convenient serving of seafood like lobster or fried clams. Hot dog stands in Maine have long sold vegetarian hot dogs, but the region is most famous for the beloved, and aptly named, “Red Snappers” - a natural-casing hotdog with a signature bright red coloration and snappy bite.[33][34]
Maple syrup
Maple sap is collected annually during New England's "sugaring season". The new sap is reduced and thickened to form syrup. An issue of Yankee dating from 1939 gives some details on seasonal recipes with recipes for maple-butternut fudge, maple-sauce ice cream and "Sugar on Snow".[35] Sugar on Snow, a regional specialty also called maple syrup taffy, is made by pouring freshly heated maple syrup on fresh snow, forming candy with a taffy consistency as the syrup hardens.[36]
Desserts like cobbler and maple custard pie were made with local sweeteners like maple sugar instead of sugar.[7]
Molasses and rum were common in New England cuisine, due to New England's involvement in the
Sandwiches
Sandwiches typical of New England's cuisine include baked bean on
Served cold or hot,
Seafood
The waters of the Gulf of Maine and Long Island Sound provide a rich variety of fish and shellfish that are a signature of the cuisine in New England.
Commercial cod fishing along Cape Ann dates back as far as 1623 when salt cod was carried by merchant vessels to Africa, which returned with slaves for plantations in the Caribbean before carrying sugar back to New England. Cod, the fish for which Cape Cod is named, remains a staple of the regional cuisine to this day.[7]
Bluefish can be found throughout Cape Cod and Nantucket during the summer months and is consumed smoked, broiled or sauteed.[7] American lobster is usually consumed grilled, steamed, or boiled.
Breaded
Adapted from the American Indians, the clambake is a traditional meal in New England where clams, lobsters and corn are cooked over a firepit. Modern versions of the dish may include mussels, fish, crabs and non-seafood ingredients like chicken, sausage, potatoes and other root vegetables.[7]
The official state fish are as follows:[39]
State | Fish | Shellfish |
---|---|---|
Maine | Landlocked salmon (freshwater)
|
|
Massachusetts | Cod | |
New Hampshire | Striped bass (saltwater) Brook trout (freshwater) |
|
Vermont | Brook trout Walleye |
|
Rhode Island | Striped bass | Quahog
|
Connecticut | American shad | Eastern oyster |
Seasonings
Many herbs were uncommon, particularly Mediterranean herbs, which are not hardy in much of New England away from the coast. As a result, most savory New England dishes do not have much strong seasoning, aside from salt and ground black pepper, nor are there many particularly spicy staple items.[20]
Other dishes meant as desserts often contain ingredients such as
Pizza
Much of the
Italians emigrated to New England beginning a little over a century ago, and Southern New England pizza tends to be more Italian influenced. World-famous restaurants such as Pepe's Pizza in New Haven, CT serve a thin, coal-fired hand-tossed style of pie.
List of foods common to New England cuisine
-
- Clam cakes
- Clams casino
- Fried clams
- New England clam bake
- Stuffed clams
-
- Fried oysters
- Oyster stew
- Raw oysters on a halfshell
- Cranberry cocktail
- Cranberry mash/crushed cranberries
- Jellied cranberries
- Cranberry sauce
- Cranberry relish
- Cranberry bread
- Frappes or cabinets[47]
- Hermits
- Ice cream
- New England boiled dinner
- New England Pot Roast (Yankee pot roast)[48][49]
- Parker house rolls
- Pâté chinois
- Pumpkin pie
- Red flannel hash[50]
- Rhubarb pie
- Snickerdoodles
- Steak bomb
- Steak tips
- Tourtière
Regional specialties
Connecticut
In
During the colonial era, elections were celebrated with a drink and a huge celebration cake large enough to feed the entire community, and the recipe as given by Amelia Simmons in 1796 called for butter, sugar, raisins, eggs, wine and spices in enormous quantities.[53] Hasty pudding is sometimes found in rural communities, particularly around Thanksgiving.[54]
Italian-inspired cuisine is dominant in the New Haven area,
Some pizza places also offer
The cuisine of Southeastern Connecticut is heavily based on the local fishing industry. Typical New England seafood dishes are available at local restaurants like Abbot's Lobster in the Rough. Lobster rolls, crab cakes, oysters, clam chowder, steamer clams and mussels are served with sides like potato chips, remoulade sauce and coleslaw.
Louis' Lunch began as a lunch wagon started by Danish immigrant Louis Lassen in 1895. Their burgers are still cooked in the original antique cast-iron broiler.[60]
A local specialty of Meriden, Connecticut, steamed cheeseburgers started as simple steamed cheese on a roll sandwiches sold off horse-drawn food carts in the 1900s. Some believe the hamburger originated in New Haven at Louis', and like the butter burger and deep-fried hamburger, the steamed version may be a remnant of an earlier time before the broiled hamburger on a bun became the standard form.[61]
Maine
Buckwheat pancakes called ployes are popular in Maine. Ployes are an Acadian pancake-type mix of buckwheat flour, wheat flour, baking powder and water, which is extremely popular in the Madawaska region, in New Brunswick and in Maine. With local toppings, such as maple syrup or cretons, ployes can vary in taste. This staple is popular with vegans and is often eaten with baked beans.
A submarine sandwich known locally as an Italian Sandwich, was reportedly first developed on the Portland waterfront and sold to road construction workers in 1899 by long-running restaurant Amato's. Many sandwich shops in Maine now sell Italian Sandwiches.[65]
Maine has a high number or organic farms.[71] Maine is home to the Maine Organic Farmers and Gardeners Association, founded in 1971 and is the oldest organic farming organization in the country. The 1970 book Living the Good Life by Maine residents Helen Nearing and Scott Nearing caused many young people to move to Maine and engage in small-scale farming and homesteading and this increased the population of the state and the access to local vegetables.[72] Maine is home to over 100 summer farmers' markets and over 30 winter farmers' markets.[73]
Maine is the only state with a commercial wild blueberry industry, where growers harvested 105 million pounds in 2021.
Maple syrup, maple sugar and maple candies are regularly eaten in Maine.[78] Maine grist mills grind yellow field peas to create a flour chefs use to make gluten-free and vegan foods such as mayonnaise.[79] Moxie was America's first mass-produced soft drink and is the official state soft drink. Moxie is known for its strong aftertaste and is found throughout New England.[80]
Maine people consume the second most ice cream per capita in the United States,
The city of
Massachusetts
Coastal
Named after the town of
Boston is known for, baked beans (hence the nickname "Beantown"), bulkie rolls, and various pastries. Boston cream pie is not a pie but a cake with custard filling. The origins are mysterious, but it is likely that antecedent cakes were made with either a sponge cake or a pound cake.[96]
Parker's Restaurant, located inside the Parker House Hotel, was the premier dining establishment in Boston in the 19th century and remains a fine-dining establishment in Boston's Government Center area. The a-la-carte menu from 1865 included a range of local seafood offerings like oysters,
The North Shore area is locally known for its roast beef sandwich shops, typically serving roast beef sandwiches consisting of thin-sliced roast beef on a hamburger bun. It may be served with condiments such as lettuce, tomato, onion, cheese, and sauces such as mayo and barbecue.[98] Most pizza and roast beef sandwich shops also serve "steak tips" (marinated cubes of sirloin), a common menu item at pizza establishments and backyard cookouts.[99]
Marshmallow Fluff was invented in Somerville, Massachusetts and manufactured in Lynn, Massachusetts throughout the 20th century.[100] Fluffernutter sandwiches, combining peanut butter with marshmallow fluff, are popular.
The South Shore area maintains a following for bar pizza, with many popular restaurants serving these crisp, thin, often heavily topped creations.[101][102]
Common plant foods in Massachusetts are similar to those of interior northern New England, because of the landlocked, hilly terrain,
New Hampshire
Southern
Rhode Island
Johnnycakes, variously and contentiously known as jonnycakes, journeycakes and Shawnee cakes, can vary in thickness and preparation, and disagreements over whether they should be made with milk or water persist.
East of
They were traditionally served as a flatbread alongside chipped beef or baked beans, but in modern times they are usually eaten for breakfast with butter and maple syrup.[112]
According to The Society for the Propagation of the Johnnycake Tradition in Rhode Island, authentic johnnycakes must be made with whitecap
Sweetened coffee-flavored dairy products are popular in Rhode Island. Coffee ice cream is popular and a locally produced coffee gelatin dessert mix can be found at supermarkets. Coffee milk has been the official state drink since 1993. While the origins may date to the 1930s, when some shopkeeps sweetened leftover coffee ground with milk and sugar, its now made with coffee extract syrups like those produced by Autocrat.[109]
Also popular in the state are clear
In Rhode Island and other parts of New England with a large Portuguese American population, Portuguese foods are common, including
Vermont
Vermont produces cheddar cheese and other dairy products. Small cheesemakers recognized for producing hand-crafted cheddar cheeses include the Crowley Cheese Factory Grafton Village Cheese Company, and Shelburne Farms.[7]
The Vermonter sandwich is made with cold cuts (often turkey and ham), apple, sharp Vermont cheddar and maple mustard (a mix of maple syrup and grainy mustard). The toasted sandwich is served warm.[114]
It is known in and outside of New England for its maple syrup. Maple syrup is used as an ingredient in some Vermont dishes, including baked beans. Rhubarb pie is a common dessert and has been combined with strawberries in late spring.
Restaurants and pubs
The oldest 'continuously' operating restaurant in the United States is the Union Oyster House (1826) located in Boston. The oldest operating restaurant is the White Horse Tavern in Newport, Rhode Island (it had, at one point closed for renovations since its inception). restaurant[115]
Woodman's of Essex began selling homemade potato chips in 1914. Their signature dish of fried clams was introduced only a few years later, in 1916.[117] Their chowder has won prizes at the annual Essex Clamfest.[118]
Friendly's was founded in 1935 during the Great Depression in Springfield, Massachusetts as an ice-cream parlor selling two scoops for a nickel. By 1960, the company offered 63 flavors of ice cream. They were producing 25 million gallons per year and had moved their headquarters to Wilbraham. It only becomes a full-service chain restaurant after being acquired by Donald Smith in 1988.[119]
At local shops along the North Shore of Massachusetts, "three-way" roast beef sandwiches are often served on an onion roll and topped with mayo, barbecue sauce and white American cheese.[120] Kelly's Roast Beef claims to have originated the first roast beef sandwich. Open-faced roast beef sandwiches predate Kelly's version but are typically eaten with a knife and fork. Other well-known North Shore roast beef shops include Londi's and Bill & Bob's.[121]
D'Angelo's is a regional chain with locations in Connecticut, Maine, Rhode Island, New Hampshire, and Massachusetts specializing in
Food and dairy industries
Fluff marshmallow creme, used to make
The
Organic dairy company Stonyfield Farm, owned by the French dairy company Lactalis, is located in Londonderry, New Hampshire.[125] Ice-cream company Ben & Jerry's, purchased in 2000 by the Anglo-Dutch company Unilever, was founded in 1978 in Burlington, Vermont.[126]
See also
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Further reading
- Dojny, Brooke (1999). The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home. ISBN 1-55832-139-X.
- Rogers, Juliette; Rogers, Barbara (2002). Eating New England: A Food Lover's Guide to Eating Locally. Countryman Press; 1st edition. ISBN 0-88150-521-8.
- Jones, Judith; Jones, Evan; Jarrett, Lauren (2001). The Book of New New England Cookery. UPNE. ISBN 1-58465-131-8.
- Stavely, Keith; Fitzgerald, Kathleen (2003). America's Founding Food: The Story of New England Cooking. ISBN 0-8078-2894-7.
- Bauer, Linda (2009). Recipes from Historic New England. Taylor Trade Publishing. ISBN 978-1-58979-439-9.
- Mosser, Marjorie; Roberts, Kenneth (1978). Good Maine Food. Down East Books. ISBN 0-89272-038-7.
- Stetson, Barbara Sherman (1993). The Island Cookbook. Favorite Recipes Press. ISBN 0-87197-370-7. Cuisine of Rhode Island and southeastern Massachusetts, with extensive notes on local history and personal anecdotes from the author.
External links
Media related to New England cuisine at Wikimedia Commons