Streusel Topping

2 cups all-purpose flour
1 cup packed light brown sugar
3/4 cup sugar
1 tablespoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cubed.
2 cups chopped walnuts

  1. In a bowl of an electric mixer on medium speed, mix the flour, brown sugar, sugar and cinnamon until combined.
  2. Add the butter and mix well until the texture becomes crumbly.
  3. With a wooden spoon, stir in the walnuts.
  4. Use immediately, or transfer to a covered container and store in the refrigerator for up to two weeks.



City Tavern Cooler

I don’t believe this cocktail was authentic to the time. But as liquor tastes have changed significantly over time, I’m not sure we would want a truly authentic 18th Century mixed drink to serve at a party today. This one is based on popular liquors of the day. Jamaican Rum was the most consumed spirit of the time. Whiskey was imported from England and Brandy from France, but both were also distilled stateside and those varieties gained popularity during the Revolution when the importation of alcohol was stopped. For the sake of patriotism, I suggest using domestic brands.

Ice Cubes
2 tablespoons peach brandy (I only had regular brandy, which I used and squeezed the juice of 1/4 peach into the drink)
1 tablespoon Jamaican rum
1 1/2 teaspoons whiskey
1 cup fresh apple cider


  1. Fill in a 12-ounce highball class half full with ice cubes.
  2. Add the peach brandy, rum and whiskey
  3. Add the apple cider.

Blueberry Cobbler

Blueberries (along with cranberries and grapes) are one of the few fruits native to North America. The Indians used them for food, dye, medicine and believed they were sent by the Great Spirit to keep them healthy. (Now we call them a super-food for similar reasons) The Wampanoag tribe taught the settlers at Plymouth to plant and gather blueberries and other native plants, allowing them to survive in this harsh new climate, (perhaps to the tribes eventual dismay).

July is also Blueberry Month in the United States. And what says summer better than a fresh berry cobbler?

8 cups fresh blueberries
1 cup granulated sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
4 cups Streusel Topping


  1. Preheat the oven to 350ºF. Grease eight 3 x 1 1/2-inch ramekins or one 1 1/2-quart shallow baking dish with butter.
  2. In a large bowl gently toss together the blueberries, sugar, cornstarch, cinnamon and lemon juice.
  3. Divide the mixture evenly among the prepared ramekins (or place in the baking dish)
  4. Top each ramekin with 1/2 cup of the Streusel Topping (or spread all o the topping over the baking dish)
  5. Place the ramekins (or baking dish) on a baking sheet. Bake for 25 to 30 minutes, or until the tops are golden brown and the filling starts to bubble. Serve warm.

Rosemary Bread

Makes one 12 inch long loaf
2 1/4 teaspoons active dry yeast
2 cups warm water (110º to 115ºF)
1/4 cup vegetable oil
1 tablespoon finely chopped fresh rosemary or 2 teaspoons dried rosemary
1 teaspoon salt
5 cups bread flour

  1. In a large mixing bowl, dissolve the yeast in the warm water. Let stand about 10 minutes, until foamy.
  2. Stir in the oil, rosemary and salt. Mix in the bread flour, 1 cup at a time, to make soft dough.
  3. Turn out the dough onto a lightly floured surface. Knead for 6 to 8 minutes, until smooth and elastic and adding only enough flour to prevent sticking.
  4. Transfer the dough to a large buttered bowl or a bowl coated with vegetable cooking spray and  turn dough to coat all surfaces.
  5. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, for 45 minutes to 1 hour, until doubled in size.
  6. Punch down the dough. Turn out onto a lightly floured surface.
  7. Knead for 3 more minutes until smooth, then cover and let rest for 10 minutes.
  8. Lightly coat a 15 x 10 x 1-inch baking sheet with vegetable cooking spray.
  9. Preheat the oven to 375ºF.
  10.  Roll the dough int a 12 x 8-inch rectangle. Starting at the long side, tightly roll up the dough jelly roll style. Pinch seam to seal. Taper the ends. Place the 12-inch loaf, smooth side up, on the prepared baking sheet.
  11. Cover and let rise for 30 to 45 minutes, until almost double in size.
  12. Bake the loaf for 20 to 25 minutes, until golden and the bread sounds hollow when tapped on bottom.
  13.  Remove from baking sheet and cool on wire rack for 10 to 15 minutes before serving.

Herbed Barley

A staple crop in the colonies, barley was the centerpiece of many family meals. Meat was expensive and not consumed on a regular basis outside of the upper class. George Washington  mentions planting it in his detailed farming notes from Mount Vernon and while some of his crop was used to make whisky, Martha Washington included several recipes for its use in her Booke of Cookery suggesting that even those at the top of the social ladder enjoyed this hearty grain.

6 cups water
2 cups regular pearl barley
1 teaspoon salt
1 medium shallot, finely chopped
1 garlic clove, chopped
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh parsley
1/8 teaspoon curry powder
Salt and freshly ground black pepper


  1. In a large saucepan, combine the water, barley and 1 teaspoon salt and bring to a boil over high heat. Cook about 25 minutes, until al dente. Drain the barley in a colander and reserve.
  2. In the same saucepan, sauté the shallot and garlic in the butter over medium heat for 2 minutes, until golden. Stir in the reserved barley, parsley and curry. Season with salt and pepper to taste.
  3. Transfer to a serving dish and serve hot.

Court Bouillon

Makes 12 cups

2 gallons water
1 cup white wine
1 cup diced celery
2 large carrots, diced
1 large onion, cut into quarters
1/2 cup sliced leeks, rinsed well
2 teaspoons salt
1 teaspoons whole black peppercorns
1/2 teaspoons cayenne pepper
1 large bay leaf
1 lemon, cut into wedges

  1. In a 10-quart stockpot, place all of the ingredients and bring to a boil.
  2. Reduce heat to medium and simmer uncovered for about 3 hours, until reduced by half.
  3. Line a large colander or sieve with 2 layers of 100% cotton cheesecloth. Set colander in a large heat-proof bowl, carefully strain hot mixture through it.
  4. Set aside to cool.
  5. Transfer to a storage container, cover and refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to 1 week and in the freezer for up to 1 month if well sealed.

Sherry Cream Sauce

Makes 1 1/4 cups

1 large shallot, finely chopped
2 tablespoons unsalted butter
1 cup dry sherry
1 cup heavy cream
1 small bunch fresh chives, chopped (about 2 tablespoons)
Salt and freshly ground black pepper


  1. In 2-quart saucepan, sauté the shallots in hot butter over medium heat for 3 minutes, until browned.
  2. Add the sherry and continue cooking for 8 to 10 minutes, until reduced to 1/2 cup liquid. Add heavy cream and bring to a boil.
  3. Reduce the heat and simmer for 5 to 10 minutes, until reduced to about 1 1/4 cups liquid.
  4. Remove from heat. Stir in the chives. Season to taste with salt and pepper.
  5. Serve immediately.