Can't make it out to the Wine and Spirits Dinner? Try scaring up one of these colonial recipes.
Fresh Corn Chowder
6 ears of fresh corn
2 tablespoons butter
1 small onion
1 tablespoon flour
3 cups rich milk
Salt and pepper
Parsley
Score each row of kernels with a sharp knife. Scrape kernels and the milk from the cobs. Cook the onion in the butter until soft but not brown. Add the flour and the corn, and stir until the mixture starts to thicken. Transfer the mixture to a double boiler and gradually add the milk -- stirring until cooked -- then season to taste with salt and pepper. Serve hot, garnished with lots of finely chopped parsley and butter.
FROM THE OLD FARMER'S ALMANAC COLONIAL COOKBOOK .
Holiday Wassail
1 gallon apple cider
1 large can unsweetened Pineapple juice
3/4 cup tea (can use herb tea)
Place in a cheesecloth sack:
1 tablespoon whole cloves
1 tablespoon whole allspice
2 sticks cinnamon
Simmer in crock pot four to six hours.
FROM HISTORY.ORG
