The cuisine of New England is hearty and rich.
The national dish of New England is of course the lobster. In Maine, lobster is offered at almost every stand-up snack. When the early settlers reached the New England coast, lobsters more than a meter in length were not uncommon.
Fish specialties are clam chowder. Chowder is a “fat” soup made from seafood. Clam Chowder is a traditional New England recipe. Its ingredients include clams (clam is a generic term for hard-shelled venom shells and soft-shelled clams), pork, potatoes, milk and cream. The soup tastes fantastic. The name Clam Chowder comes from the French and means “chaudière”, the name of a pot in which the fishermen prepared their meals.
Then there is the clambake, a baked pot of potatoes, clams, chicken, two-pound, corn, sausage, crab and lobster.
Cod (cod), cod (scrod), haddock, sole, flounder and sea bass are also on the menu.
New England Boiled Dinner is a casserole of beef, potatoes and vegetables.
Boston Baked Beans are the most typical of all Puritan dishes. They are made from dried brown beans cooked with pork and molasses. It is served dark bread.
Boston Cream Pie is a dessert made from custard and chocolate.
Maple syrup is obtained from the juice of the sugar maple tree (Acer Saccarum). In spring, when the daytime temperatures are around 4 degrees Celsius, mostly at light night frosts, the farmer drills holes in the trunk. Then he puts in a pin, through which the juice can drain. After a few hours, the buckets (up to three per tree) are full. It takes about 40 liters of maple juice to produce one liter of maple syrup. It is offered in different grades depending on color and taste.
The cranberry, the red American cowberry is missing on no Thanksgiving board. It is an ideal complement to the turkey dishes. The turkey is a true Native American and is still found today in the forests of the northern states of New England.
The farmer families used to feed themselves with fresh milk and butter from their own cows. Among other things, the milk was processed into cheese. Cheddar cheese was then produced in the English style, which was sealed in large wheels of half a meter in diameter with a wax wrap, cloth and dry bark.
There is a huge selection of beers in New England, as well as in America as well….