Celebrating the Presidents

Last night, we celebrated President's Day with our friends, Bruce and Doreen. Dinner consisted of peanut butter soup, Kentucky skillet fried chicken, mashed potatoes, peas, buttermilk biscuits, and cherry pie a la mode for dessert. Doreen brought macaroni and cheese in honor of Thomas Jefferson, who first introduced macaroni to America. She also learned that George Washington, who loved ice cream, had two ice houses installed at Mt. Vernon so that the dessert would always be plentiful. We all enjoyed the meal and the president trivia that accompanied it. (Thank you, Doreen!)

We first began celebrating President's Day when the girls were little. Cooking special dishes seemed a natural extension of the day's history or catechism lesson. What would Abe Lincoln have eaten - fried chicken? Did Washington really cut down a cherry tree? Did you know that Gen. Washington was almost assassinated by an aide who put poison in his peas? Or, that he loved peanut soup? These little historical details find expression in a celebratory meal that we look forward to every year. I must admit that the high fat content of the dishes is not for the faint of heart. But then again, it only happens once a year.

Here is the recipe for peanut butter soup that Tess and I found years and years ago in The Nancy Drew Cookbook. I've altered it by adding more peanut butter to taste. Although not authentic - peanut butter would not be discovered until after the Civil War by George Washington Carver - it is deliciously different, and in this house, a real crowd pleaser. Serve in small amounts for it is very rich.

Peanut Butter Soup

4 tbs. butter
4 tbs. flour
4 c. milk
1/2 c. creamy peanut butter (natural works well)
1/4 tsp. cinnamon
salt to taste

Make a roux by melting the butter and whisking in the flour. Add the milk slowly, stirring as you go. Add the peanut butter and stir until melted, and the soup is creamy. Stir in the cinnamon and salt. Serve hot, garnished with chopped, unsalted dry roasted peanuts. Serves 8.

Seafood Chowder

This recipe is inspired by Jennifer Bouchard from the Lobster Festival in Rockland, Maine. I used what seafood I had on hand and adapted the ingredients to my taste. Her addition of sweet potato is truly inspired. It created a depth to the broth that was sweet and creamy, better than carrots. I cooked the vegetables until they fell apart and became more of a slurry with a few small bits of vegetable. The surimi was good in this chowder, and because it's inexpensive I added a lot. Enjoy!

Seafood Chowder

6 slices bacon
1 tablespoon butter
1 large onion, diced
1 cup clam broth or juice
2 white potatoes, peeled and diced
1 sweet potato, peeled and diced
2 tbs. flour
3/4 tsp. thyme
Salt and freshly ground black pepper
1/2 pound haddock
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound surimi (imitation crab)
1 cup milk
1-1/2 to 2 cups half-and-half
Fresh parsley, for garnish

In a large stockpot over medium heat, cook bacon until browned. Remove bacon. Add butter and onions, and cook for 10 minutes. Add potatoes, thyme, pepper, and salt. Add clam broth and enough water to cover vegetables; bring to a simmer. Cook until the potatoes are very tender, about 10 minutes. Add the flour and stir until well combined. Lay haddock fillet on top of vegetables. Cover and simmer until fish flakes with a fork. Add shrimp, scallops, and simmer for 10 minutes. Add surimi, milk, and half-and-half; heat through. (Do not bring to a boil or the chowder will curdle.) When finished add parsley and serve. Serves 6.

February Blues?

They were the shortest of days, they were the longest of days. So might Charles Dickens have opened a novel about February in Maine. Yes, the days are noticeably longer, and considerably colder. The snow, once so white and clean, looks old and tired sullied by the dirt left from the January thaw. The shortest of months drags interminably on.

And too soon, it seems, the season of Lent will be upon us. A February feeling of melancholy has settled. Yet, I can also feel the approaching springtime stirring in my bones.

This year, I have resolved to anticipate Spring earlier than usual. Today I bought two bushes of silk flowers - one of daffodils, the other hydrangeas. I usually abhor artificial flowers, preferring the tired looking dried flowers from last Fall. But this year a thirst for color tugs at my soul. I long for bright yellows, pinks, and the purple of hyacinths.

Am I anticipating Easter before the Lenten fast? Or could the recent passing of my Dad be directing my thoughts toward Resurrection? Whatever the reason, this year I think I will approach Lent, and February for that matter, with a different attitude - one of humble gratitude for so Great a Father, Who brings life out of death, and yes, Spring out of Winter.