Colonial Dinner Event

colonial dinner

The employees of the Happy Eating Place hosted a dinner for our families and friends on Friday, April 11th.  We have been learning about life in Colonial America, so the dishes were from this era.  Before the dinner, we shared projects from our unit including models, posters, and reports. The HEP team also shared a powerpoint presentation that they made explaining our mission.  This presentation was given to the elementary school to help them understand our reason for the snack sales.

We raised $209. for the Alameda County Community Food Bank in the one event!

The following recipes were researched by us and chosen for taste and authenticity!

Hearty Fish Chowder

Serves 4

4 slice(s) center-cut bacon

1 large carrot, chopped

1 medium celery root, peeled and chopped

1 large all-purpose potato, peeled and chopped

2 small onions, chopped

2 tablespoon(s) all-purpose flour

1 cup(s) clam juice, bottled

1/2 cup(s) water

1 pound(s) skinless cod fillets, cut into 1-inch chunks

1/2 cup(s) reduced-fat (2%) milk

Salt

Pepper

Fresh flat-leaf parsley leaves, chopped, for garnish

Directions

  1. In 6- to 7-quart saucepot, cook bacon on medium 5 to 7 minutes or until browned and crisp, turning occasionally. Drain on paper towels; set aside. Discard all but 1 tablespoon bacon fat.
  2. While bacon cooks, in large microwave-safe bowl, combine carrot, celery root, potato, and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes or until vegetables are just tender.
  3. Keep saucepot with rendered bacon fat on medium. Add onion and cook 6 to 8 minutes or until tender, stirring occasionally. Add carrot mixture and cook 2 minutes, stirring.
  4. Add flour and cook 2 minutes, stirring. Add clam juice and water and whisk until smooth. Heat to boiling, stirring occasionally. Add cod chunks, cover, and cook 4 to 5 minutes or until fish just turns opaque throughout.
  5. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 1 to 2 minutes or until hot but not boiling. Crumble reserved bacon. Spoon chowder into shallow bowls; garnish with parsley and bacon.

Veal Balls (we used ground turkey)

These hearty main dishes were often served at colonial dinners.

 

-Ingredients

1 pound ground veal

A few sprigs fresh parsley

1 tablespoon minced onion

half teaspoon salt

1\8 teaspoon thyme

1\8 teaspoon pepper

1\8 teaspoon ground cloves

1 egg

2 tablespoons butter

Bread crumbs (1 slice of bread cut into small pieces

 

Equipment

Large mixing bowl

Paring knife

Cutting board

Measuring spoons

Wooden spoon

Plate

Large skillet

Serving dish and spoons

 

Directions

Put the ground veal into the mixing bowl.

Wash the parsley. Pull off several leaves, then cut them into small pieces.

Add the parsley, minced onion, salt, thyme, pepper and ground cloves to the veal.

Crack the egg into the mixing bowl.

Wash your hands. Mix all the ingredients together with your hands, or use the wooden spoon.

Shape the meat mixture into 1-inch balls after put them on a plate. Wash your hands after handling the veal balls.

Melt the butter in the skillet over medium-low heat. Tilt the skillet to coat the bottom of the pan evenly with butter.

Use the wooden spoon to move the veal balls from the plate to the skillet.

Cook the veal balls for 30 minutes. Turn the veal balls several times while they cook to brown the meat on ALL sides.

Use 2 spoons to move the cooked veal balls from the skillet to a clean serving dish.

 

 

!!!!HISTORICAL FACT!!!!

Dish Crosses-In some wealthy households, the most important dish of each course was put in the middle of the table on a dish cross, a stand that raised that dish above other dishes. The cross was made of two crossed bars on short legs. The bars could be shortened or extended to fit almost any size dish.

 

 

(For those of you who were interested in our recipe for broccoli pasta from our last restaurant, here it is!)

Broccoli Pasta

Broccoli florets

Pasta

Olive oil 2 tbs

Parmesian cheese

Basil

Salt, pepper

 

Chop broccoli into small pieces.

In a large pot, bring water to a boil.

Add 1tsp of salt and the pasta.

Cook pasta for 8 minutes. While it is cooking heat oil and garlic for just a minute in a hot pan.

Add broccoli to the boiling water for 3-4 minutes.

Drain and put in large bowl.

Add olive oil & garlic, shredded, spices. Toss and serve.

If you have pictures from the event, please share them here!