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Cooking Lighthouse StyleFavorite Recipes from Coast To CoastAuthor Frederick Stonehouse
The cookbook “Cooking Lighthouse Style”, contains more than 100 recipes that reflect the diversity of the regional fare. Recipes have been contributed by B&B’s, lighthouse organizations, restaurants, and individuals from the area, all showing a flair for using the best ingredients available to them. Ragout of Beef with cranberries (Eastham, MA), Lobster Waffles (Lubec, ME), Habanero/Lime Grilled Grouper (Pensacola, FL), and Heceta Bright Bread (Heceta Point, OR) which features dried apricots, grated zucchini, and candied ginger giving these recipes as an innovative Stonehouse dish, have been gathered for this book. Of course, there are also historic recipes, contributed by traditional and contemporary lighthouse families from all the coastal areas. These recipes can be enjoyed today, as they were back then. Things like Rose Island Clam Boil (RI, Alantic Ocean), Upper Peninsula Pasty (MI, Lake Superior), and Artillery Punch (Alcatraz Island, Pacific Ocean). You will also, find historical descriptions and picture of the lighthouses accompanying each wonderful recipe. So, if you’re a lighthouse buff or know one…this book is a must. It will take you back to days gone by and satisfy your food lovers palate. Take the time to try one of the many enjoyable recipes from this cookbook. Gay Head New England Clam Chowder-Contemporary 4 slices bacon, diced Sauté bacon in large kettle until almost crisp. Add onion, cook 5 minutes. Add cubed potatoes, salt, potatoes, salt, pepper to taste, 1 ½ cup water, cook uncovered 15 minutes or until potatoes are fork tender. Meanwhile drain clams, reserving clam liquid, half and half cream, and butter to kettle. Mix well heat through. Do not allow to boil. Yields: 8 servings. (Recipe courtesy of Karen Flander, Eddy Rootsweb-L@rootsweb.com) For more information or where to purchase this book, please contact: Avery Color Studios, Inc. Reviewed by: Karen Devine |
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When the colonists first built a lighthouse in 1716 at
the entrance to Boston Harbor their beacons have kept mariners safe from sea
to shining sea. During research lighthouse expert Frederick Stonehouse came
across recipes that were published in old Lighthouse Services Bulletins. He
decided to look in depth at what lighthouse keepers and their families ate
in years past, and what those who lived near lighthouses enjoyed on their
dinning tables. The result is a terrific compendium of wonderful recipes.