Detroit specialities?

[MC Slim JB]

I'm planning a Super Bowl party, and would like to serve some dishes that are special to Detroit.

My research shows (to my surprise) that Detroit is the birthplace of the Coney Island hot dog: nice! (I ate a lot of these growing up, from a Coney Island specialty hot dog parlor in Eastern Massachusetts called Tex Barry's Coney Island Hot Dogs, for real.)

But I can't identify anything else that seems unique to the city. Any help?

[Alan408]

"that Detroit is the birthplace of the Coney Island hot dog:" Not true, the birthplace of the Coney Island Hot Dog is Coney Island NY, in the late 1800's.

An immigrant was told, one of the first things he should do when he got to America was eat a Coney Island Hot Dog. After leaving Ellis Island, the immigrant eats the hot dog, learns Henry Ford is paying $5/day to build cars in Detroit. Immigrant goes to Detroit, can't get a job at Ford, saves enough money start a business, first a cleaning business, then a popcorn cart, then a hot dog business and fondly remembers his Coney Island Hot Dog and names his place something similar to America's Coney Island Hot Dogs. Happened in the early 191X, immigrants name is something similar to Augstine (Gus) Karos. (I must watch too much food channel.)

[LAZ]

Yes, but the hot dog with runny, cinnamon-laced Greek chili sauce on it that's called a "Coney Island hot dog" comes from Detroit, or, possibly, Jackson, Mich. In New York, that style of hot dog is called a "Michigan." These hot dogs served on Coney Island had only mustard and saurkraut or mustard and onions.

As for other Detroit things, I definitely concur on Sanders hot fudge and "Boston" coolers, even though the Vernor's isn't the same as it once was. Hot dogs steamed in Vernor's and hot Vernor's are other options.

If you're going with Faygo, look for Rock 'n Rye or Redpop.

While, regrettably, Little Caesar's cardboard-crusted pizza-pizza is valid, a better choice would be square, thick, Sicilian-style pizza as served at East Side spots like Buscemi's ("Buscemi's is the place").

Also:

Spare ribs, either the bland Tunnel Bar-BQ style (white people's ribs) or the smoky style with a glaze of slightly sweet tomato-based sauce made by African-American pit masters

Stroh's beer

Dinty Moore sandwiches (triple-decker corned beef on white toast with iceberg lettuce, sliced tomato and Russian dressing), served at every Grecian diner

Warr shu gai aka almond boneless chicken, a specialty of Detroit's Cantonese restaurants (battered, deep-fried chicken breast, sliced and served on a bed of lettuce with brown sauce and a sprinkling of sliced almonds)

Kielbasa, especially Kowalski's

Velvet peanut butter

Crusty, Jewish corn rye bread

Onion boards (something like what's called pletzels elsewhere), another kosher-bakery specialty

Onion bagels with the onions in the dough

Massive corned beef and pastrami sandwiches, served with chicken soup containing a matzo ball as big as your head, as served at the Bread Basket

Top Hat hamburgers (something like White Castle, which would be an appropriate substitute)

Steak with "zip" sauce

Don't forget to play some Motown music....

[Dale]

You can't miss with Cold Duck.

[Evan]

The only thing I can think of is that Detroit has a section of town called Greektown. And all the diners I can think of are Greek, as well.

[BW]

Yep, definitely Coney dogs. And get some Vernor's ginger ale ("pop," not soda!). Add vanilla ice cream for a "Boston cooler." Mmm.

Faygo pop would work, too. Little Caesar's pizza, perhaps?

[kl5]

Pickled Bologna? Maybe more Michigan than Detroit, but tasty either way.

Link: http://www.koegelmeats.com/

[Stephanie]

The Detroit area has the largest Arabic population outside of the Middle East, so any Middle Eastern food would say Detroit to me.

I will agree with the Greek food, and add that I really miss the awesome sould food I used to get when I lived in the Detroit suburbs.

[Katie]

Considering I've lived in my Detroit my whole life I can give you some ideas...

-Coney Dogs
-Middle Eastern Food
-Faygo Pop & Vernor's Ginger Ale
-Little Ceaser Pizza
-Sander's Hot Fudge
-Better Made Potato Chips
-Greek Diner Food
-Cherry Dishes (It's actually a specialty of Michigan, but def could work)

If you have time and $$$, you can order food from Zingerman's Deli in Ann Arbor...amazing food and almost an institution in the area

[mark]

man, i miss those better mades.

is town club pop still around? that's what i grew up on.

i'd add polish food to the list.

[BW]

I can find very little evidence that Towne Club ever existed, even on nostalgia sites. But I sure do remember filling the mix-and-match cases with all those flavors. Sarsaparilla! Red-capped cola or blue-capped cola! (One a Coke knockoff, one a Pepsi knockoff.)

[berkleybabe]

Just a year or two ago, a local independent market in Royal Oak, MI carried Towne Club--they also carried it about 6 years ago as well (brought a couple cases to the 5th grade 'graduation' picnic and they kids were dazzled by the stuff!).

Might check with Holiday Market and see if they've still got a source for it. Very customer-service oriented store--they'll help you if they can.

I remember it well, we'd go on a Saturday to the Towne Club store and you'd have hundeds of bottles to choose from --cream soda, blackberry, strawberry, chocolate--and put them in that cool wooden crate. What a treat.

[GoalieJeff]

Hey ! I carried Town Club at my speciality store in Ferndale a few years ago ( Lagniappe , on 9 Mile ) You can indeed still score the beverage , it's just hard to find . And thanks for all the support , our gourmet dream market in Ferndale went belly up after two years . (tears) . (and huge debt) . I would submit Lebanese and Vietnamese as our two best cuisines to try in Detroit .

[GoalieJeff]

Hey ! I carried Town Club at my speciality store in Ferndale a few years ago ( Lagniappe , on 9 Mile ) You can indeed still score the beverage , it's just hard to find . And thanks for all the support , our gourmet dream market in Ferndale went belly up after two years . (tears) . (and huge debt) . I would submit Lebanese and Vietnamese as our two best cuisines to try in Detroit .

[Griller]

Here's a link to a Detroit Fat Tuesday indulgence, Pazcki, Detroiters wolf down thousands of dozens of these on the day before the start of Lent. If you want sweet balance to your menu, trust Bobby Flay.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17848,00.html

And here's another site for Kielbasa soup!:

http://www.recipesource.com/soups/sou...

Good luck in your menu planning.

[Timowitz]

I don't know if their popularity has spread to Detroit, but olive burgers are popular in southern (or southwestern) Michigan and apparently not well known elsewhere. Regular hamburgers on a bun with olive topping in lieu of lettuce, ketchup, mustard, pickle relish, pickles, or tomatoes.

The olive topping is chopped up green olives (stuffed with pimento) bound with a thinnish mayonnaise based dressing. I think the mayo is probably thinned with some vinegar or perhaps brine from the olives. Also a little sugar is added (according to the owner of the bar that makes my favorite olive burgers, Bell's in East Lansing) ... my recollection (from the 1990s) is that he said it is on the order of a teaspoon per gallon of olive topping.

[Cynthia]

These are some of my favorite Michigan recipes. Pasty's for a Super Bowl party would be a great make ahead! Hope you find something you like. Please let me know....

SANDERS HOT FUDGE SAUCE IMITATION RECIPE
1 (14-ounce) can Eagle Brand Condensed Milk
14 ounces Karo Syrup, light
12 ounces Nestle’s Milk Chocolate chips (NOT the semi-sweet chocolate chips)
1/4 pound butter

Combine ingredients in top of double boiler over simmering water and stir until chocolate melts.
Continue to cook and stir a few times for 30 minutes. Remove from heat, then beat with a mixer until smooth.
Cool, pour into jar, then tightly cap. Refrigerate.
Per 2 tablespoons, makes 32 servings.
Per serving: 153 calories; 7 g fat (4 g saturated fat; 41 percent calories from fat); 23 g carbohydrates; 12 mg cholesterol; 68 mg sodium; 1.8 g protein; 0 g fiber.

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LAFAYETTE CONEY ISLAND SAUCE

In a deep skillet, brown 1 lb. ground round in just enough oil to cover bottom of pan. Stir and crumble til no longer pink. Mash with fork to consistency of rice and keep on low heat. Meanwhile you put into a blender: 14 oz. clear chicken broth, 4 T. flour, 1 T. chili powder, 1T. paprika, 1 t. ground cumin, 1 t. turmeric, 1 T. chicken bouillon powder (or 3 cubes mashed) and 6 oz. V-8 juice. Blend briefly to combine, add to meat and stir til smooth and thickened. Remove 2 c. mixture to a blender, puree and return. Serve spooned over hot-dogs or in bowls as a chili.
(serves 6)

UPDATE: Heat 2 cans (11 oz. ea.) chili beef soup, (12 oz.) V-8 juice, 1 envelope taco seasoning mix, 2 T. sweet pickle relish and 2 T. dry chopped onion. Leftovers freeze well for months.
(serves 6-8)

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WIN SCHULERS CHEESE

1 lb. Velveeta cheese
1 jar Cheez Whiz
2 sticks oleo
2 tbsp. horseradish
1/8 tsp. Tabasco
1/2 tsp. each smoked salt and onion
salt

In top of double boiler or microwave, melt Velveeta, Cheez Whiz and oleo. Add horseradish, Tabasco and salts. Keep refrigerated.

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HUDSON’S MAURICE SALAD

Dressing:
2 t. white vinegar
1 1/2 t. lemon juice
1 1/2 t. onion juice
1 1/2 t. sugar
1 1/2 t. Dijon mustard
1/4 t. dry mustard
1 c. mayonnaise
2 T. chopped fresh parsley
1 hard cooked egg, diced
salt to taste

Salad Ingredients:
14 oz. ham, cut into strips
14 oz. cooked turkey breast, cut into strips
14 oz. Swiss cheese, cut into strips
1/2 c. slivered, sweet gherkin pickles
1 head Iceberg lettuce, shredded
12-16 pimento stuffed green olives

Combine the first 6 dressing ingredients and stir to dissolve the sugar. Add remaining dressing ingredients and mix well. Combine the ham, turkey, cheese and pickles together in a large bowl. Toss together with the dressing. Divide the lettuce among plates, top with salad and garnish each plate with 2 olives.
(serves 6-8)

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VERNOR'S SPICE CAKE

1 c. unsalted butter (room temperature)
1 1/2 c. light brown sugar
1 c. granulated sugar
4 eggs
2 t. vanilla
1 t. rum extract
1 c. Vernor's ginger ale
1/2 t. salt
2 1/2 t. baking powder
1/2 t. baking soda
1 T. cinnamon
1/4 t. ginger
1/2 t. freshly grated nutmeg
1/2 t. cloves
3 c. flour

Preheat oven to 350°. Lightly grease a (9x13 inch) pan or a (10 inch) tube or Bundt pan. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernor's. In another large bowl toss together the dry ingredients. Add to the creamed mixture and mix well. Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 60 minutes for the tube or Bundt pan). Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners sugar. The (9x13 inch) cake may be served from the pan.
(serves 12)

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ALMOND BONELESS CHICKEN (Warr shu gai)

2 whole medium size chicken breasts or
1 lb.boneless chicken cut in 1 1/2 inch strips.

Marinade:
salt and pepper to taste
4 t. oil
4 t. corn starch
1 unbeaten egg white

Batter:
3/4 c. pancake mix
1 egg
1/2 c. water

Gravy:
1 small can (1 41/2 oz.) chicken broth
3 T. corn starch
1/4 c. water

For Serving:
1 c. shredded lettuce 1/3 c. toasted slivered almonds
1 green onion (leaves only) chopped

Mix marinade ingredients and soak chicken strips 15-20 minutes at room temperature stirring occasionally. Mix the batter ingredients and dip each chicken piece into the batter. Put in a deep fryer at 375° or in a pan with one inch of very hot oil and cook until light or golden brown (3-5 minutes approximately). Remove with tongs or a slotted spoon to paper towels to drain. To prepare the gravy, warm the broth until bubbling. Mix the cornstarch and water; add. Cook over low heat until thickened (this takes just a few minutes). Cover serving plates with lettuce and place chicken pieces on top. Cover with a little gravy and top with some of the almonds and onion greens.
(Serves 2-4)

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BEAN SOUP FROM CARL'S CHOP HOUSE

3 onions, diced
9 celery stalks, chopped
9 carrots, diced
2 lb. Northern beans, soaked over night if using dried beans
4 ham hocks or 1 ham bone
2 lb. ham, diced
1 c. ham base or bacon drippings
2 T. salt
1/2 t. black pepper
2 bay leaves
1/4 c. Franks red hot sauce (optional)

Using a 2 gallon pot (8 quart) fill 3/4 full with water (6 quarts) add beans, celery, onions and carrots. Bring to the boil and reduce to a simmer. Add ham, ham hocks, salt, pepper and bay leaves and simmer for 1 hour. Add ham base or bacon drippings and if desired 1 lb. diced, peeled, stewed tomatoes and let simmer til heated through and tomatoes break down.

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Michigan Hot Spiced Apple Cider
As soon as Labor Day approaches, Michigan goes crazy for apple cider! You can drop by your favorite local orchard or pick some up at the local grocery. But have you ever tried your hand at making your own authentic hot spiced apple cider? It can't be beat!

1 gallon apple cider
20 whole cloves
1 tsp. allspice
1 washed orange
3 long cinnamon sticks (10 to 12 inches each, or broken pieces to equal)
3/4 cup packed brown sugar

Stick whole cloves into orange. Place allspice and brown sugar in a cheesecloth bag or large tea ball. If you don't have cheesecloth or a tea ball, you can add the spice and sugar to a coffee filter and gather around, securing with a rubber band. Pour cider into stock pot and add other ingredients. Bring to boil, then simmer for at least 20 minutes before serving.

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CRAWFORD BAKERY ROLLS
(Northville Michigan)
3 c. milk
3/4 lb. margarine or butter
9 whole eggs
1 1/4 c. sugar
1 T. salt
7 c. flour
2 pck. dry yeast (not rapid-rise)
2 T. sugar
3/4 c. warm water 95°
7 c. flour

Heat the milk and margarine til melted (but not hot). In a large bowl mix eggs, 1 1/4 c. sugar and salt. Add milk mixture and 7 c. flour and mix with hands. Put yeast, warm water and sugar into a bowl and set aside to proof. When thick and bubbly mix til smooth and add to the mixture. Add remaining 7 c. flour, one cup at a time, mixing with your hands (dough will be very soft and sticky - don't add more flour). Grease the top with margarine, turn over and grease again. Cover with a damp towel and let rise in a warm place 20 to 30 minutes (this step may be omitted if you're in a hurry). Punch down the dough and divide into quarters, halves or use all of the dough. Roll out into a circle 1/4 inch thick on a floured surface. Cut into 12 wedges if using a quarter of the dough; 24 wedges if using half or 48 for all the dough. Roll up the wedges from the wide end to the pointed end, place on a cookie sheet and let rise til doubled (about 1 hour). Bake in the center of a preheated 350° oven for about 20 minutes or til golden brown (if you like, a pan of water can be placed on the bottom rack of the oven). If using a quarter of the dough at a time (this makes 1 dozen) the remaining quarters may be put into floured Ziploc bags to be refrigerated for 2 days or to freeze for 1 month. Thaw the frozen dough over night in the refrigerator before using. The dough does not have to be at room temperature to roll out.
(yield 4 dozen rolls)
Note: you can also use this dough to make cinnamon rolls, pecan rolls, tea rings or Danish rolls.

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SALT RISING BREAD (From Crawford Bakery in Northville Mi.)

1 1/2 c. boiling water
1 T. sugar
1/2 c. cornmeal
1/2 c. warm milk
1 T. vegetable oil
1 t. salt
1/2 t. ginger
3 c. flour
2 T. sugar
1 pck. dry yeast
1/2 c. warm water

Combine the first 3 ingredients, cover well and let rise at room temperature (let stand for 2 or 3 days). Soften yeast with remaining sugar and warm water. Add yeast, flour, salt, ginger, oil and warm water to the cornmeal sponge (this should smell sour and be bubbled). Work in the 3 c. flour and knead for 5 minutes. Shape into 2 loaves and let rise again. Bake 325° for 30-40 minutes.

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FRANKENMUTH CHERRY CHEWS

5 egg whites, room temperature
1/4 t. salt
1 3/4 c. sugar
2 c. chopped pecans
1 c. candied cherries
10 T. butter, melted
1 1/2 t. vanilla
1 3/4 c. sifted cake flour

Preheat 350°. Line (9x13 inch) baking pan with buttered waxed paper or parchment paper. Beat egg whites with salt til foamy. Gradually add sugar and beat til whites form stiff peaks. Combine pecans, cherries, melted butter and vanilla and fold into whites alternately with the flour. Spread into pan and bake til dry (about 35-45 minutes). Let cool and cut into squares.
(makes 6 dozen)

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FRANKENMUTH BEAN SALAD (from Bavarian Inn)

1 lb. navy beans
1 1/4 c. celery, diced
1/2 c. onions, chopped
1/2 c. green pepper, chopped
1/2 c. vinegar and oil dressing
1/2 c. vinegar
1/2 c. sugar
1 T. dry mustard
1/2 t. garlic salt
1/4 t. paprika
3/4 t. Accent
1/2 t. salt
several pimientos

Soak beans overnight. Cover beans with water and cook until tender. Drain. Add remaining ingredients. Let stand 4 hours to overnight in refrigerator.
(10-12 portions)

VARIATION:

Instead of cooking beans, mix 1 (24 oz.) jar of mixed beans with 1 (14 oz.) can of navy beans

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Zehnder's Cole Slaw
(Cabbage Salad)

6 ounces half & half
1 1/2 cups salad dressing (Hellman's or Kraft mayonnaise)
7 ounces white vinegar
1 1/2 cups sugar
1/2 tablespoon Zehnder's Chicken seasoning
1 head cabbage, finely shredded
1/4 cup carrot, shredded per pound of cabbage
1/4 cup onion, finely chopped per pound of cabbage
1/4 cup red cabbage, shredded per pound of cabbage
1/4 cup green pepper, finely chopped per pound of cabbage

Mix all the ingredients, except cabbage, carrots, onion and green pepper, until all solids are dissolved. Store in refrigerator. Chill before using.
Shred the cabbage. Add the carrots, onions, red cabbage and green peppers. Toss in the dressing until it coats the cabbage but doesn't make it soggy. If you desire a thicker dressing, substitute sour cream for the half & half.
Makes 12 servings.
Per serving: 252 calories; 12 g fat (2.5 g saturated fat; 43 percent calories from fat); 38 g carbohydrates; 13 mg cholesterol; 231 mg sodium; 2 g protein; 2 g fiber.

OK, I'll admit, it's a mite chilly to be thinking about coleslaw, especially when the obvious go-withs include grilled burgers or dogs to be enjoyed in the backyard patio or deck.
But think about it, coleslaw, or particularly cabbage salad, is a great side for a roasted pork tenderloin, and there are still folks who like a grilled burger even when the snow's swirling about in November.

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BUTTERED NOODLES LIKE ZENDER'S, FRANKENMUTH, MI. (Gloria Pitzer)

1 lb. medium wide egg noodles, cooked al dente, drained
1/3-1/2 c. melted butter
1 1/2 c. club crackers, crushed
1 t. dry, minced parsley
1/4 t. ground poultry seasoning
1/2 t. Frankenmuth chicken seasoning (recipe follows)
1 can (14 oz.) clear chicken broth, to dilute noodles later, if necessary

Set cooked noodles aside. Combine above ingredients, except canned broth, to make topping. Place cooked noodles in a buttered or Pam-sprayed (3 quart) baking dish and sprinkle club cracker mixture over top.
(serves 6-8)

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CHICKEN SEASONING LIKE FRANKENMUTH'S:

1/4 c. Betty Crocker instant potato buds, no substitute
3 T. chicken bouillon powder
1 t. poultry seasoning
1 t. rubbed sage
1 t. black pepper
1 small packet Ranch dressing mix

Place above ingredients in a blender and pulse til finely powdered. Use as a seasoning for chicken or other dishes. Store at room temperature, tightly capped, for several months. (makes 1/2 cup)

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PICKLED BOLOGNA

Ingredients

1 cup white vinegar
1/2 cup water
1/4 cup white sugar
1/8 teaspoon salt
1 tablespoon mixed pickling spices
1 medium onion, sliced
1 ring bologna, cut into 2 to 3 inch pieces

Directions

Mix together first 5 ingredients and boil for 8 minutes; cool. Put
bologna and onions in large glass jar. Pour vinegar mixture over
bologna. Refrigerate overnight before serving. Store in refrigerator

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HOMEMADE MACKINAW FUDGE I

1/2 cup Butter
3 cups Sugar
1 1/2 cups Milk
2/3 cup Cocoa Powder
1/8 tsp Salt
1 tsp Vanilla Extract
1 cup Walnuts (chopped) optional

Butter (or PAM spray) the sides of a 9" x 9" glass pan and set aside.
Heat Sugar, Milk, Cocoa, and Salt over medium heat to 234°F while
stirring occasionally. Remove from heat and let cool slightly. Stir in
butter and vanilla. Continue to stir while letting cool and thicken
while watching for the gloss of the mixture to disappear. Add nuts if
desired.
Pour into the glass pan. Use a buttered spatula to work the edges of
the mixture back to the center -- insert spatula at the edge then fold
over mix to the center. As the fudge cools it will begin to set. Work the fudge
into a loaf and let set in the refrigerator for one hour. Remove and cut.
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HOMEMADE MACKINAW FUDGE II

1/4 cup Butter
4 cup Sugar
1 1/4 cup Milk
1 cup Cocoa Powder
1/4 tsp Salt
1 1/2 tsp Vanilla Extract
1 cup Nuts, Chopped (optional)

Warm milk in a large sauce pan under low heat. Add sugar, cocoa, and
salt and stir until all sugar dissolves. Bring to a boil over medium
heat, stirring constantly. Once boiling, stir only occasionally. Once
mixture has reached soft ball stage (approx. 234°F), take mixture off stove
and add the butter.
Let the mixture sit until it has cooled down to the point where you
can touch the pan with your hand and it is just warm. Add the vanilla
and stir mixture vigorously until it loses its sheen. Pour into a
buttered pan and refrigerate for 1/2 hour.

The candy makers of Mackinaw Island let the hot mixture cool a bit
before you start stirring it. This is supposed to reduce the grainy
texture of the fudge.

VARIATION: Chocolate Peanut Butter Fudge; add 1 cup of peanut butter
when you begin to stir the cooled mixture.

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Michigan Hot Spiced Apple Cider
As soon as Labor Day approaches, Michigan goes crazy for apple cider! You can drop by your favorite local orchard or pick some up at the local grocery. But have you ever tried your hand at making your own authentic hot spiced apple cider? It can't be beat!
INGREDIENTS:
1 gallon apple cider
20 whole cloves
1 tsp. allspice
1 washed orange
3 long cinnamon sticks (10 to 12 inches each, or broken pieces to equal)
3/4 cup packed brown sugar
PREPARATION:
Stick whole cloves into orange. Place allspice and brown sugar in a cheesecloth bag or large tea ball. If you don't have cheesecloth or a tea ball, you can add the spice and sugar to a coffee filter and gather around, securing with a rubber band. Pour cider into stock pot and add other ingredients. Bring to boil, then simmer for at least 20 minutes before serving.

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Kresge's Chili Burgers

6 lbs. ground beef
3 cups chopped onions
3 cups tomato puree (not sauce or paste)
4 Tbsp. chili powder
4 Tbsp. paprika
2 Tbsp. salt
1 Tbsp pepper

Combine the ground beef and onions in a large skillet and brown
until beef is no longer pink. Drain fat.
Stir in remaining ingredients and simmer on low for about an hour,
or until the liquid has evaporated.

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Pasty’s - Pasty not just for the U.P.
Necessity was the likely inspiration for the hand-sized meat pie known as the pasty. The legendary dinner-pail fare of Cornish miners, traditional pasties consist of fillings (usually meat) baked in a crust. Over time, many different fillings have been developed, including combinations of savory and sweet fillings at opposite ends of a pasty. Still other versions reflect Finnish and Swedish influences.
Pasties still make a toothsome main dish, whether you eat them out of hand or with a knife and fork. Traditional accompaniments include hot gravy, malt vinegar and ketchup. The veal and pork filling for these pasties can be prepared while the dough for the crust is rising.
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Pasty’s - Pasty not just for the U.P.
Yeasted Cornish Pasties
combinations of savory and sweet fillings at opposite ends of a pasty. Still other versions reflect Finnish and Swedish influences.
Pasties still make a toothsome main dish, whether you eat them out of hand or with a knife
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Yeasted Cornish Pasties
3 1/4 to 4 cups unbleached flour (divided)
1 package fast-rising active dry yeast
1/2 teaspoon salt
1 1/2 cups hot water (115 to 125 degrees)
2 teaspoons honey
1 tablespoon butter, room temperature
1 large (about 3/4 pound) potato, scrubbed and quartered lengthwise
1 pound ground pork, crumbled
1/2 pound ground veal, crumbled
1 large carrot, finely chopped
2 medium onions, finely chopped
1 clove garlic, minced or pressed
1 teaspoon salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon dried thyme
1/4 cup chopped parsley
1 egg, beaten with 1 tablespoon milk

In large bowl of electric mixer, combine 2 3/4 cups of the flour, fast-rising yeast and salt. Stir to blend dry ingredients thoroughly. In small bowl, combine the hot water, honey and butter; stir to blend.
Add hot water mixture to flour mixture. Mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Stir in about 1/2 cup more flour to make a soft dough.
Turn dough out onto floured surface. Knead until dough is smooth and satiny, and small blisters form just under surface (10 to 12 minutes), if necessary, adding just enough flour (up to 3/4 cup total) to prevent dough from sticking.
Turn dough in greased bowl. Cover with plastic film and a kitchen towel; let rise in a warm place until doubled in bulk (30 to 40 minutes). Punch down, cover with inverted bowl, and let rest for 10 minutes.
Meanwhile, simmer potato in boiling water to cover until barely tender (12 to 15 minutes). Drain; cut into 1/2-inch cubes.
In large frying pan over medium heat, cook meats, stirring often, until no longer pink; add carrot, onions, garlic, salt, sage, pepper, allspice and thyme. Cook, stirring often, until meats and onions brown lightly. Remove from heat; stir in potato and parsley.
Divide dough into 8 equal portions. On lightly floured surface, roll out each portion to an 8-inch round. In center of each round, mound an eighth of the filling.
Lift up two parallel edges of each round; bring together in middle over center of the filling. Moisten edges of dough, then pinch dough to seal in a line down center of pasty.
Preheat oven to 450 degrees.
Carefully place pasties well apart on large greased baking sheet. Brush lightly with egg mixture. Let rise until dough looks puffy (12 to 15 minutes). Bake until well-browned, 12 to 15 minutes. Serve hot or warm. Makes 8 pasties.
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Both Cornish and Scandinavian culinary heritages are evident in these pasties from the U.P.
U.P. Pasties
2 1/2 cups flour
1 tablespoon packed brown sugar
1/2 teaspoon salt
1 cup (2 sticks) butter or 1/2 cup each butter and solid vegetable shortening
1 egg
1 teaspoon white vinegar
1 pound ground lean beef, crumbled
3 medium potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup finely chopped rutabaga (Swede or Swedish turnip)
1/2 cup finely chopped carrots
1 large onion, finely chopped
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, in small pieces (optional)

In large bowl, mix flour, brown sugar and salt. Using a pastry blender or two knives, cut in butter until mixture is crumbly and particles are the size of small peas.
In a measuring cup, beat egg with vinegar; add enough cold water to make 1/2 cup. Add liquid mixture, about 2 tablespoons at a time, to flour mixture, adding liquid mixture only until dough begins to cling together. Press dough into flattened ball. Wrap in plastic film; refrigerate.
In large bowl, stir together ground beef, potatoes, rutabaga, carrots, onion, salt and pepper.
Preheat oven to 350 degrees.
Divide pastry into 6 equal portions. On well-floured surface, roll out each portion into a 10-inch round. Mound one-sixth of the filling in center of each; dot with about 1/2 tablespoon of the butter.
Lift up two parallel edges of each round; bring together to overlap in center (crimping is unnecessary). Repeat with other two opposite sides, making a squarish package. Pierce pasty in several places with a fork.
Place pasties on lightly greased baking sheet. Bake until lightly browned and vegetables in filling are tender when tested with fork or skewer, about 1 hour. Serve hot. Makes 6 pasties.

MICHIGAN UPPER PENINSULA PASTY

The crust:
11/2 c. Bisquick
3 T. margarine
3 T. hot water

The filling:
11/2 lbs. ground sirloin
4 medium potatoes, peeled, diced fine
1 large carrot, grated
2 onions, each the size of an egg, diced
1/2 c. well chopped rutabaga
salt and pepper to taste

Mix crust ingredients together in medium bowl. When smooth, knead in bowl 5 times dipping hands into just enough more Bisquick that dough becomes smooth and elastic like a biscuit dough. Roll out 1/4 inch thick. Cut into 8 inch circles. Combine filling ingredients and spoon 3/4 c. filling into center of each circle. Fold in half. Seal and crimp edges. Make slits in top to let steam escape. Wipe top of each with a little margarine. Arrange on a greased baking sheet 1 inch apart and bake at 375° for 30 minutes, reduce heat to 325° and bake another 15 to 20 minutes or until golden brown. (Makes 6 to 8 pasties)

[peg]

The Vernor's cake in particular looks outstanding. I have a source here in Chicago for the sneeziest ginger ale in America, so I am all over this recipe!

[Sony Bob]

Very useful post, Cynthia. I can use the Coney sauce info.
Thank you,
Bob

[krenton]

Wow... these posts makes me homesick as I recently moved south to Louisville. I would love a Faygo Rock n Rye right now.

Jiffy Mixes might be an amusing addition to your party. They have some interesting recipes utilizing their mixes on their web site.

http://www.jiffymix.com/