71. Delaware

Scrapple

Ingredients

1 1/2 pounds ground pork sausage

1 (14 ounce) can sweetened condensed milk

1 cup yellow cornmeal

1/8 teaspoon coarsely ground black pepper

Directions

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• Prep
  15 m
• Cook
  10 m
• Ready In
  13 h 45 m

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
2. Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
3. Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

Blue Crab Boil

Ingredients

• 12 live blue crabs
• 2 tablespoons and 2 teaspoons seafood seasoning (such as Old Bay®)
• 2 tablespoons and 2 teaspoons salt
• 1 cup beer
• 1 cup distilled white vinegar

• 
  1 tablespoon and 1 teaspoon seafood seasoning (such as Old Bay®

Directions

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• Prep
  40 m
• Cook
  20 m
• Ready In
  1 h

1. Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
2. Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
3. Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
4. Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.
5. 

• Chicken with Slippery Dumplings

Ingredients

• 1 stewing chicken (about 5 pounds), cut up
• 4 celery ribs, chopped
• 1 medium onion, chopped
• 4 medium carrots, coarsely chopped
• 1 tablespoon chicken bouillon granules
• DUMPLINGS:
• 3 cups all-purpose flour
• 1 teaspoon salt, optional
• 1/2 teaspoon baking powder
• Minced fresh parsley, optional

Directions

• Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon.
• For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes.
• Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.

• Snow Cones

What You Need

 

Select All

 

2 Servings

 

1/4 env. KOOL-AID Unsweetened Drink Mix, any flavor

 

 

1/4 cup sugar

 

1/4 cup cold water

 

 

1/4 qt. (8 cups) finely crushed ice

Let's Make It

1

Place drink mix and sugar in small plastic or glass bowl. Add cold water; stir until drink mix and sugar are dissolved.

2

Pour 1 Tbsp. drink mixture over 1/2 cup ice for each serving.

Dewey Devil

• Drink type : Cocktail
• Served in : Beer Glass
• Number of glasses : 1

INGREDIENTS

• 1 oz of 151-Proof Rum
• 1 oz of Light Rum
• 1 oz of Dark Rum
• 1 oz of Malibu Rum
• 1 oz of Chambord Liqueur Royale De France
• 1 oz of Orange Juice
• 1 oz of Strawberry Daiquiri Mix
• 1 dash of Light Cream

DIRECTIONS

Mix all ingredients but 151-proof Rum and Cream with ice. Add a straw full of 151-proof Rum. Top with whipped Cream and serve.

NOTES

Legendary drink in Dewey Beach, voted #3 party beach in the U.S.

This drink contains approximately 26.95% alcohol.(Equals 13.98cl 80-proof alcohol.)

(Good Eats: Honey Butter) 

• 
  

70. Czech Republic

Houskove Knedliky (Yeast Dumplings)

Country: The Czech Republic
Course: Side
Makes: 6 to 8 servings 

Ingredients:

• 1 1/8 tsp active dry yeast
• 2 cups lukewarm water
• 1 tsp sugar
• 2 tbsp salt
• 4 cups all-purpose flour
• 1 egg
• 1 cubed bread roll

Directions:

1. Dissolve the yeast in the water and add the sugar. Meanwhile, mix the flour, salt, egg and cubed bread roll in a large bowl. When the yeast is frothy, add it to the bowl and mix well. Knead for 10 minutes. Separate the dough into four rolls and then cover and let rise in a warm place for an hour or so.
2. Now boil some salted water and add one or two of the rolls to the pot. Cover and let boil for about 20 minutes. When finished, the dumplings should be very light and fluffy.

Zeli (Simple Sauerkraut)

Country: The Czech Republic
Course: Side
Makes: 6 to 8 servings 

Ingredients:

• 4 slices bacon, sliced into small strips
• 1 lb sauerkraut (with juice)
• 1 medium onion, chopped
• salt and pepper to taste
• 1 tsp caraway seeds
• 2 tsp cold water
• 1 tsp cornstarch
• sugar and vinegar to taste

Directions:

1. Fry up the bacon and set aside. Now add the onion to the pan with some butter and saute until translucent. Add the sauerkraut and simmer until tender. Return the bacon to the pan and season with the salt, pepper and the ubiquitous caraway seeds.
2. Combine the cornstarch with water and add to the sauerkraut. Cook for a few more minutes, then remove from heat and add sugar and vinegar to taste.

Bramboracka (Potato soup)

Ingredients:

• 3 large potatoes, diced into cubes
• 6 cups of water
• 1 onion
• 1 parsnip
• 8 oz of fresh mushrooms (or use dried mushrooms and soak them 1 hour before using)
• 4 Tbs of butter
• 2 Tbs of flour
• 4 cloves of garlic, minced
• salt, marjoram, caraway seed
• fresh parsley,chopped
• 1/2 cup of diced, fried bacon

Method:

1. Saute finely chopped celery, onion and mushrooms in butter
2. While stirring, gradually sprinkle the vegetable mixture with flour
3. Keep stiring until all of the flour blends in with all of the vegetables
4. Add 1 cup of water and keep stirring for about 30 seconds
5. Add the rest of the water, diced potatoes, caraway seeds and salt
6. Cook until potatoes are tender, about 20 minutes.
7. Add marjoram, crushed garlic, parsley and simmer the soup for 5 more minutes
8. Dish the soup up and sprinkle it with bacon and fresh parsley
9. Serve!

Veprova Pecene (Roast Pork)

Country: The Czech Republic
Course: Main
Makes: 6 to 8 servings 

Ingredients:

• 1 tbs vegetable oil
• 1 tbs prepared mustard
• 2 tbs caraway seeds
• 1 tbs garlic powder
• 1 tbs salt*
• 1 tsp freshly ground black pepper
• 2 lbs pork roast
• 1 medium onion, chopped
• 1/2 cup beer (or water)
• 1 tbs cornstarch
• 2 tbs butter

*Czech dishes tend to be salty, so adjust this amount according to how much salt you personally prefer.

Directions:

1. Make a marinade out of the oil, mustard, caraway seeds, garlic powder and salt and pepper. Rub the pork all over with this mixture and refrigerate for 45 minutes.
2. Preheat your oven to 325 degrees. Place the chopped onions in a layer on the bottom of the roasting pan and add the beer or water (the only beer I had was Guinness, which really isn't very Czech, so I just went with water). Now put the roast on top of the onions and cover loosely with foil.
3. Roast until the internal temperature reaches 145 degrees, turning once (the USDA recently declared this to be pork's new safe internal temperature, down fro a long-time standard of 160). Let rest for 10 minutes.
4. Transfer the juices from the roasting pan into a saucepan and add the cornstarch and butter. Simmer until thick and serve over the sliced meat.

Czech Sweet Rolls (Koláče)

Ingredients

• For the Sweet Dough:
• 2 (1/4-ounce) packages active dry yeast (or 4 1/2 teaspoons)
• 1 teaspoon sugar
• 3/4 cup water (warm)
• 2 cups milk (warm)
• 3/4 cup instant potato flakes
• 1 tablespoon salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup oil
• 4 to 5 cups all-purpose flour
• Oil (to brush on dough balls)
• For the Poppy Seed Filling:
• 1 cup poppy seeds (ground)
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 3 tablespoons light corn syrup 
• 1/2 cup sugar
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 pinch salt
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• Optional: 1/2 cup finely chopped coconut
• 1/4 cup butter

Steps to Make It

Note: while there are multiple steps to this recipe, these sweet roll are broken down into workable categories to help you better plan for preparation and baking.

Make the Dough

1. Gather the ingredients.
2. In a small bowl, dissolve yeast and sugar in warm water, blending with a fork. Set aside.
3. In a blender or food processor, place 2 cups warm milk, potato flakes, 1 tablespoon salt, 3/4 cup sugar, eggs, and oil. Blend until well mixed.
4. Place 4 cups flour into a large bowl or stand mixer bowl fitted with a paddle attachment. Add mixture from blender and mix.
5. Add yeast and up to 1 additional cup of flour if the dough is too sticky. Mix until the dough is smooth. It will be sticky.
6. Cover with greased plastic wrap and let rise until doubled.

Make the Poppy Seed Filling

1. Gather the ingredients.
2. While the dough is rising, make the poppy seed filling by combining ground poppy seeds, 1 1/2 cups milk, vanilla, corn syrup, 1/2 cup sugar, 3 tablespoons butter, 2 tablespoons flour, and a pinch of salt in a medium saucepan. Bring to a boil over low heat.
3. Reduce heat and simmer for 30 minutes, stirring frequently.
4. Cool completely before using. Can be made ahead and stored in the refrigerator for up to one week.

Make the Streusel Topping

1. Gather the ingredients.
2. In a medium bowl, whisk together 1/2 cup flour, 1/2 cup sugar, and optional coconut until well mixed. 
3. Cut in 1/4 cup butter until coarse crumbs result. Set aside.

Form the Koláče

1. Using a medium cookie scoop, portion out equal-sized pieces of dough, and roll into a ball.
2. Place on parchment-lined baking pan, brush with oil and cover with plastic wrap and let rise until almost doubled.
3. Using the bottom of a floured glass or with your fingers, make an indentation in the tops of the koláče and dollop with poppy seed filling or your favorite.
4. Sprinkle streusel on top and bake for 11 to 12 minutes.
5. Remove from oven and brush sides of koláče with a mixture of 3 tablespoons hot water mixed with 1 tablespoon sugar, or melted butter.
6. Serve and enjoy!

Tip

• These will freeze well but, because they don't contain preservatives, they will stale quickly at room temperature or when refrigerated. Try microwaving them briefly to warm them for a just-baked taste.

pear juice

(Good Eats:  Compound Butter)