Quoted By:
~ Boston brown bread: a steamed bread sweetened with molasses and often studded with raisins.
~ Maple candy: Maple syrup boiled down to form sugar crystals and shaped into different shapes.
~ Vermon flapjacks: sometimes eaten as a dessert or for breakfast. Paper thin and plate sized, spread thickly with butter and maple syrup.
~ Blueberry griddle cakes: a traditional Vermont Sunday breakfast
~ Samp: dried corn and beans cooked to a porridge like consistency
~ Indian pudding: New world equivalent of hasty pudding
~ Fiddlehead pie: much like a quiche, traditional in Maine.
~ Mint julep: bourbon, mint, sugar, and water.
~ hush puppies: cornmeal/onion balls deep fried.
~ peanut brittle: Peanut/toffee candy
~ Spoon bread: a rich, moist cornbread eaten with a spoon.
~ Country sausage: often with sage as the main flavoring.
~ Pickled peaches: actually spiced
~ Ambrosia: traditionally a simple layering of orange slices, coconut, sugar, and sherry.
~ Applejack: similar to apple brandy.
~ Beef on weck: roast beef and horse radish on kummelweck
~ Pastrami on rye
~ Reuben: a sandwich of corned beef, sauerkraut, and cheese put under the broiler.
~ Philadelphia pepper pot: a type of tripe soup.
~ Succotash: tons of variations, typically corn, beans, and tomatoes are a common thread.
~ Limburger sandwich: a Wisconsin specialty; Limburger on rye with raw onions and brown mustard.
~ Cincinnati chilli: different from other chillies in that it often contains spices such as cinnamon and allspice, and sometimes cocoa.
~ Arbogast omelette: San Fransisco; eggs, cream, oysters, sherry, salt and pepper.
~ Hangtown fry
~ Green goddess dressing: a mayonnaise based dressing with lots of green herbs.
~ Potted salmon: butter creamed with hazelnut oil, flaked salmon, salt, pepper, lime juice, and juniper berries.
~ Warm goat cheese and spinach salad: made famous by Alice Waters
~ Country loaf: Bread made with potato water
~ Denver omelette: onions and peppers tucked between two slices of toast
~ Tri-tip steak
