In keeping with the Independence Day celebration, we refer to ‘Revolutionary’ in a purely historical sense. Practically speaking, these recipes evolved with foods that were ripe and available around July 4th in the 18th century.
In pre-colonial America, salmon were plentiful, and typically migrated up the New England rivers in early summer. This was an easy source of protein for settlers. Peas and potatoes were ready to eat by the end of June, which added flavor and variety to the meal.
Naturally, as America was instituting its first national holiday, these foods became attached to it and the
tradition carries on today. Legend tells us John and Abigail Adams served this menu at their home July 4, 1776, but many think that’s just a good story to sell more salmon. Still, if you’re worried about losing your Southerner card, just consider them “refreshingly seasonal”
summer foods.
4th of July Salmon with Egg Sauce
SALMON
- 1 whole salmon with its head (about 8 pounds)
- ¼ cup chopped celery
- ¼ cup chopped carrot
- 1 scallion, chopped
- 2 bay leaves
- salt
In a fish steamer or a pan large enough to hold the fish whole, place the salmon on a rack and pour in boiling water to just beneath the rack, it should not touch the fish.
Add vegetables and bay leaves, sprinkle well with salt.
Cover the pan (can use heavy-duty aluminum foil), if necessary. Steam about 45 minutes, adding more water if it threatens to boil away.
EGG SAUCE
- 6 tbsp butter
- 6 tbsp flour
- 1-½ cups hot fish stock or salmon-steaming broth
- 1-½ cups milk
- salt
- freshly ground pepper
- Tabasco sauce
- lemon juice
- 3 hard-boiled eggs, chopped
- 1 tsp minced fresh dill or chervil
- 2 tbsp fresh chopped parsley
Melt butter in heavy saucepan and stir in the flour.
Cook over low heat, stirring 2-3 min.
Add 1 cup fish stock of the steaming liquid from the poached salmon.
Return to heat, stir until sauce thickens.
Add milk, whisk until smooth.
Season to taste with salt, pepper, Tabasco, and lemon juice. Fold in chopped eggs and herbs. Heat through.
Put the salmon on a platter, remove the skin, and coat with a little of the egg sauce, passing the rest in a bowl. Serve with steamed new potatoes and garden peas cooked in a little boiling water until just tender. Serves 12 or more.
Peas with New Potatoes
- 1/4 pound salt pork
- 2 small onions, peeled and minced
- 8 little new potatoes
- 2 cups cooked peas
- 1 cup heavy cream
INSTRUCTIONS
Cut the pork into slices and fry until crisp. Remove pork from pan and add onions. Cook until delicately golden. Scrub but do not peel potatoes. Cook, covered, with pork and onions in as little water as possible for about 20 minutes. Remove pork slices. Add peas to potatoes and onions. Pour cream over vegetables and simmer until blended.
Apple Pandowdy
by Amy Traverso
The name refers to the act of “dowdying” the crust—breaking it up with a knife and pressing it into the bubbling juices—midway through baking. What it lacks in streamlined good looks it makes up for in rich flavor.
- Refrigerated pie crust dough
- 8 large firm-tart apples (about 4 pounds) peeled, cored, and sliced 1/4-inch thick
- 2 tbsp firmly packed light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 1/3 cup maple syrup
- 1-1/2 tbsp granulated sugar for sprinkling
Preheat oven to 425° and set a rack to the middle position. Arrange apples in a 12″ oven-proof skillet with sides at least 2″ high. Sprinkle with the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. In small bowl, stir maple syrup with 1/2 cup water and pour over the apples.
On a lightly floured surface, roll the chilled dough into a rectangle about 9″ x 11″ and 1/4″ thick. Using a knife or pizza cutter, cut into squares roughly 3″ across. Arrange squares over the apples, making a concentric pattern; sprinkle with sugar. Bake until juices are bubbling and pastry is golden brown, about 30 minutes. Remove from oven and use a spatula to gently press the pastry down into the juices until mostly (about 80%) submerged. Return to the oven 10-15 minutes, until pastry is nicely glazed and sauce has thickened.