Boston Getaway - Day 2

On our second day in Boston, we decided to go "where everybody knows your name" - the Cheers bar!



Formerly known as the Bull & Finch Pub, this neighborhood bar inspired the popular TV show. Although Cheers was filmed in Los Angeles, the facade of the building was used in the opening sequence of the show. The Bull & Finch was eventually re-named "Cheers Boston" due to the great notoriety from the TV series. We enjoyed a drink in a replica of the set from the show!



For dinner we headed toward the waterfront for some seafood! Since it is September, I thought some oysters were in order. First up, a dozen Kumamoto oysters known for their fresh cucumber taste with a creamy finish.



The old guideline was to eat oysters only in months that contain the letter "R." It is best to eat oysters during the fall and winter months because oysters spawn in the warm summer months, usually May through August. Spawning causes them to become fatty, watery, soft, and less flavorful instead of having the more desirable lean, firm texture and bright seafood flavor of those harvested in cooler, non-spawning months.

Next, I just simply had to try the Lobster Roll! It was just creamy enough without being too saturated with mayonnaise and I enjoyed the hint of celery seeds as well.



For dessert we headed to the Omni Parker Hotel - home of the original Boston Cream Pie!



The vanilla creme nestled between soft, spongy layers of cake and topped with chocolate icing was everything I wanted it to be. The individual sized serving was the perfect amount for a sweet afternoon treat. The real question is - Why is it called Boston Cream Pie if it is really a cake?



Original Boston Cream Pie Recipe – Omni Parker Hotel

Ingredients:

One 10” round sponge cake
Pastry cream
4 oz. toasted almonds
Chocolate icing

Sponge Cake (for 1 10-inch pan)

7 Eggs, separated
8 oz. Sugar
1 cup Flour
1 oz. Melted butter

Method:

In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture.
Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan.
Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Pastry Cream

1 tablespoon Butter
2 cups Milk
2 cups Light cream
½ cup Sugar
3 ½ tablespoons Cornstarch
6 Eggs
1 teaspoon Dark rum

Method:

Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form.
When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

Icing for Boston Cream Pie

Chocolate Icing

6 oz. Semi-sweet chocolate, melted
2 oz. Warm water

Melt the chocolate. Combine with warm water.

White Icing

1 cup Confectioner’s sugar
1 teaspoon Corn syrup
1 teaspoon Water

Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Assembly Procedures:

Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers.
Spread the flavored pastry cream over one layer. Top with the second layer. Reserve a small amount of pastry cream to spread on the sides to adhere to almonds.
Top the cake with chocolate icing as described.
Spread sides of cake with a thin coating of reserved pastry cream. Press on toasted almonds.

(Note: I copied this recipe exactly as written on the Omni Parker Hotel website. In my opinion it is poorly written and a bit hard to follow. If you have any questions on the recipe please feel free to email me and I would be happy to clarify it for you.)



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Boston Getaway - Day 1

This Labor Day, my sister and I celebrated with a weekend jaunt to Boston. Just a few hours from New York City by bus, it is a city not only filled with history, but also wonderful food! We arrived Saturday afternoon and after sitting on a bus, we were ready to stretch our legs, explore and get some lunch!

The Union Oyster House was steps away from our hotel and we soon learned that it is the oldest restaurant in Boston and the oldest restaurant in continuous service in the U.S. - the doors have always been open to diners since 1826. Now 183 years later, it is our turn!





This historic landmark was buzzing and the tiny oyster bar was overflowing with hungry tourists. Here, the oyster chefs are hard at work and moving so fast that I could hardly capture a clear picture!



We sat down to our small, creaky table and knew we were dining amidst history. A tiny stairway leading upstairs was obviously designed when Americans were smaller than today. There was even a old-fashioned dumbwaiter still being used to quickly transport the fresh seafood from one floor to another.



Our charming and enthusiastic server handed me a menu, but I already knew what I was going to eat - a big bowl of authentic New England Clam Chowder!



The chowder was as thick and creamy as I had imagined all throughout the bus ride on the way to Boston. Each spoonful was overflowing with tender clams and soft bites of potato.

This and other time-tested recipes are available in the Union Oyster House Cookbook, which is sold in the gift shop next door to the restaurant.

Union Oyster House Clam Chowder

1/4 cup diced salt pork
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
2 cups peeled and diced potatoes
2 cups canned clam juice
2 cups minced fresh or frozen clams (not canned)
1 cup half-and-half
Salt, pepper, hot sauce, and Worcestershire sauce, to taste

1. In a large pot over medium-low heat, render the salt pork until it is crispy, about 5 minutes.

2. Add the butter, and melt. Add onion and celery, and cook until translucent, about 5 minutes. Stir in the flour to form a paste and cook, stirring constantly, for 2-3 minutes.

3. Add the thyme, potatoes, and clam juice, and bring to a boil, stirring almost constantly. Reduce heat and simmer 10 minutes, until potatoes are tender.

4. Add the clams and bring quickly to a boil, stirring almost constantly.

5. Add the half-and-half and bring quickly to a boil. Season with salt, pepper, hot sauce, and Worcestershire sauce. Serve immediately.

Makes 1 1/2 quarts.

The gift shop also happens to sell lobster hats :) I love Boston!



To learn more about the history of the Union Oyster House you can visit their website.



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Award-Winning Recipe: National Restaurant Association "Hot Chef"

National Restaurant Association “Hot Chef” Grilling Challenge 2009 Winning Recipes



GRILLED ARCTIC CHAR WITH MAPLE DIJON GLAZE



1 Tablespoon Dijon mustard
2 Tablespoons maple syrup
Juice of 1 lemon
1 Tablespoon melted butter
4 6-ounce Arctic Char fillets
Salt
Freshly ground pepper

1. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderately high heat for gas)
2. Whisk together the mustard, maple syrup, lime juice and olive oil. Set aside.
3. Season the Arctic Char with salt and pepper.
4. To cook fish using a charcoal grill: Lightly oil grill rack, then put fish, skin side up, on grill rack with no coals underneath and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen fish from grill rack and turn fish over, rotating 180 degrees. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
To cook fish using a gas grill: Lightly oil grill rack, then put fish, skin side up, on rack above shut-off burner and grill, covered with lid, 4 minutes. Using 2 metal spatulas, loosen skin from grill rack and turn fish over. Grill fish, covered with lid, until just cooked through, 3 to 5 minutes more, then loosen from grill rack with spatulas and transfer to a clean platter.
*Cooks' note: If you can't grill outdoors, fish can be broiled, skin side down, without turning, on oiled rack of a broiler pan 5 to 6 inches from preheated broiler, about 6 minutes total.
5. Brush both sides with maple-mustard glaze, and serve with Cucumber, Fennel, and Radish Salad. Serves 4.

CUCUMBER, FENNEL, AND RADISH SALAD

3 cups thinly sliced seeded cucumber
2 cups thinly sliced fennel
1 cup thinly sliced radishes
1/2 cup thinly sliced red onion
2 Tablespoons chopped fennel leaves
2 Tablespoons chopped fresh dill

3-1/2 Tablespoons lemon-flavored olive oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon coarse black pepper

Garnish: 1-1/2 Tablespoons snipped fresh chives

1. In a serving bowl, combine cucumber, fennel, radishes, red onion, fennel leaves, and dill. In a small mixing bowl, whisk together olive oil, vinegar, honey, mustard, salt, and pepper. Stir into vegetables and mix well. Cover and chill. Before serving, stir again and sprinkle top with snipped chives. Serves 4.

GRILLED LEIPÄJUUSTO (BREAD CHEESE) WITH CLOUDBERRY PRESERVES



Wedges of Finnish bread cheese
Heavy cream
Sugar
Cinnamon
Cloudberry Preserves

Slice desired amount of Finnish bread cheese and drizzle both sides with heavy cream. Sprinkle both sides with sugar and cinnamon. Grill about 2 minutes on each side, or until the bread cheese begins to soften. Spoon with cloudberry preserves and serve with Lingonberry-Cardamom Martini.


LINGONBERRY-CARDAMOM MARTINI



2 teaspoons granulated sugar
½ teaspoon ground cardamom
3 oz vodka
1/2 oz orange liqueur
1 oz lingonberry concentrate

1. Combine sugar and cardamom and place in a shallow dish. Moisten the rim of a martini glass and dip into the sugar mixture.
2. Combine remaining ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into prepared martini glass. Serve with Grilled Leipäjuusto and Cloudberry Preserves.