Recipes From Colonial Williamsburg Food

COLONIAL WILLIAMSBURG GAZPACHO

Steps:

• Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
• Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
• Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

WILLIAMSBURG LODGE CORN CHOWDER

Steps:

• Fry the salt pork until browned.
• Add the onions, celery, potatoes, chicken stock, and water.
• Simmer until potatoes are fork tender.
• Add the corn and simmer for 5 minutes.
• Add the milk and butter.
• Salt and pepper to taste.
• Serve hot.

COLONIAL SEAFOOD PIE

Steps:

• Preheat oven to 375F 10 minutes before the pie is ready to go inches.
• Dissolve the chicken bouillon in 2 cups hot water and bring to a boil.
• Cook the scallops, oysters and fish in the chicken stock for 5 minutes or until the fish flakes easily when pierced with a fork.
• Remove seafood and strain the stock.
• Reserve the stock.
• Melt butter in a small skillet over medium heat and sauté the onions and celery.
• Stir in the flour; add the stock and cook, stirring constantly, until thickened.
• Add the scallops, oysters, fish, lobster and sherry.
• Season with salt and pepper; cool.
• Line a 1-quart casserole, deep-dish pie plate, or four individual 5-inch casseroles with the pastry.
• Pour in the seafood mix and top with pastry.
• Cut vents int eh top so that the steam can escape.
• Bake at 375°F for 25-30 minutes until the pastry is golden brown.