Bad Molasses

On December 16, 1773, the Sons of Liberty, an informal group of would-be American revolutionaries, dumped 342 chests of British tea into Boston Harbor -- the event we today call the Boston Tea Party.  The death toll: None.

A few years earlier, Boston citizens harassed British troops and pelted them with snowballs.  The soldiers opened fire on the crowd, killing five.

But in 1919, Boston was met with a much worse fate.  Not at the hands of Redcoats, but rather by runaway molasses.  The Boston Molasses Tragedy of 1919 struck when, in January of that year, a fifty foot molasses tank carrying over two million gallons of molasses collapsed and exploded, unleashing a sugary -- and deadly -- tidal wave.  A wave up to 15 feet high and traveling 35 miles per hours rushed through Boston's North End, crushing buildings, destroying train tracks, and drowning horses and people alike.  In the end, the molasses claimed the lives of 21 people and injured another 150.

The molasses spill also proved difficult to clean up.  It took over 80,000 man hours to scrub the neighborhood free of the sticky sweetener, and parts of the harbor remained brown until summer.   The incident also lead to a large amount of litigation, giving us insight as to how class action lawsuits worked in the early 1900s.  Per one account, "there were about 125 lawsuits filed against the United States Industrial Alcohol Company" and "[t]here were so many lawyers involved, that there wasn't room enough in the courthouse to hold them all, so they consolidated and chose two to represent the claimants."  The litigation took six years to resolve; in the end, USIAC paid out roughly $7,000,000 in present-day money.

The Boston Public Library has a photoset from the incident, featuring newspaper front pages and the photo above, available on Flickr.

Bonus fact:  Limburger cheese, known for its distinctively heavy odor, once became the focal point of the Limburger Cheese War between Monroe, Wisconsin and Independence, Iowa, when the postmaster of the former refused to deliver some cheese shipped from the latter.  The war was an informal, friendly one -- there were no casualties aside from some smoked whitefish.

Sweet Potato-Peanut Bisque

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette

INGREDIENTS

• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• 1/2 cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

• PREPARATION

  1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
  2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
  3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

  TIPS & NOTES

  • Make Ahead Tip: Cover and refrigerate for up to 3 days. Thin with water before reheating, if desired.

  NUTRITION

  Per serving: 291 calories; 16 g fat (3 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrates; 1 g added sugars; 10 g protein; 6 g fiber; 474 mg sodium; 1011 mg potassium.
  Nutrition Bonus: Vitamin A (300% daily value), Vitamin C (100% dv), Potassium (29% dv), Magnesium (15% dv).
  1 1/2 Carbohydrate Serving
  Exchanges: 1 starch, 1 vegetable, 1 1/2 high fat meat, 1/2 fat

Deep-Dish Apple Pie

With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and 30 grams of fat. For the most part, the culprit is the crust.  Use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet

10 servings

Active Time: 1 1/4 hours

Total Time: 4 hours (including cooling time)

INGREDIENTS

CRUST

• 1 1/4 cups whole-wheat pastry flour, (see Ingredient Note)
• 1 1/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter
• 1/4 cup reduced-fat sour cream
• 3 tablespoons canola oil
• 4 tablespoons ice water

FILLING

• 6 cups thinly sliced peeled McIntosh apples, (about 2 pounds)
• 6 cups thinly sliced peeled Granny Smith apples, (about 2 pounds)
• 2/3 cup packed light brown sugar
• 1 tablespoon lemon juice
• 1 1/4 teaspoons ground cinnamon, divided
• 1/8 teaspoon ground nutmeg
• Pinch of ground allspice
• Pinch of salt
• 2 tablespoons all-purpose flour
• 1 teaspoon granulated sugar
• 1 large egg white, lightly beaten, for brushing

PREPARATION

1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times"the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
2. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
3. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F.
4. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
5. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.

TIPS & NOTES

• Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: 9 1/2-inch deep-dish pie pan

• Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

NUTRITION

Per serving: 344 calories; 10 g fat (4 g sat, 3 g mono); 14 mg cholesterol; 62 g carbohydrates; 4 g protein; 5g fiber; 143 mg sodium; 212 mg potassium.

4 Carbohydrate Serving

Exchanges: 2 starch, 2 fruit, 2 fat

Apple-&-Leek-Stuffed Pork Tenderloin

Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. An easy method of tying the roast together keeps the filling inside while you brown and roast it.  Use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

4 servings

Active Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
• 1 cup chopped leek, white and light green parts only, rinsed
• 1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
• 1 teaspoon chopped fresh thyme, plus 1 sprig, divided
• 3/4 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 1-1 1/4 pounds pork tenderloin, trimmed
• 2 cloves garlic, peeled
• 1/2 cup applejack or apple brandy
• 2 cups apple cider
• 2 teaspoons cornstarch
• 2 teaspoons Dijon mustard

PREPARATION

1. Preheat oven to 450°F.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
4. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
5. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
6. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

NUTRITION

Per serving: 366 calories; 11 g fat (2 g sat, 7 g mono); 74 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 561 mg sodium; 534 mg potassium.

Nutrition Bonus: Potassium (15% daily value)

Indian-Spiced Pumpkin Bread With Wisconsin Colby

Know what's great about quick breads? Besides the obvious, they are very versatile. Whether loaves, muffins, scones or biscuits, the tasty treats defy one neat description. They can be sweet or savory, the perfect breakfast bread or dinner side, they can be simple and tender or studded with chunky nuts and fruits. And, all these variations can be made better with cheese, which can add a hefty richness and a distinctive personality. Our featured recipe this month falls on the savory side and fits perfectly on the autumn table. Indian Spiced Pumpkin Bread with Wisconsin Colby derives its ethnic influence from curry powder, cumin and cayenne pepper. Puréed pumpkin and Wisconsin Colby Cheese keep it moist and add another flavor layer. Colby, a Wisconsin Original, began as a happy accident in 1874 when Cheddar makers made a mistake! But the mistake turned out to be a winner with its mild, Cheddar-like flavor and open, elastic texture.

Indian-Spiced Pumpkin Bread With Wisconsin Colby
Servings: 1 loaf or 12 servings
Ingredients:
3 tablespoons butter, divided
1/2 cup finely chopped onion
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
3/4 teaspoon salt
3/4 cup flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
8 ounces (1 cup) canned or pumpkin puree
1 1/2 teaspoon finely diced hot chile, such as jalapeño or Serrano
2 eggs, lightly beaten
2/3 cup buttermilk
3/4 cup shredded Wisconsin Colby cheese, divided
*Wisconsin Cheddar cheese can be subsituted.
Cooking Directions:
Preheat oven to 350ºF. Butter a 9 1/4" x 5 1/4" x 3" loaf pan.
In skillet, heat 1 tablespoon butter. Add the onion, curry powder, ground cumin, cayenne pepper and salt. Cook over medium low heat, stirring frequently, until the onion is soft, about 5 minutes. Let cool.
Sift the flour, cornmeal, baking powder, baking soda and sugar into a bowl.
Melt remaining butter and set aside. In a large bowl, whisk the pumpkin puree, chile, eggs, buttermilk, onion mixture and melted butter. Mix just until moistened. Add flour mixture and stir just until mixed. Fold in 1/2 cup shredded Colby cheese. Spoon the mixture into the prepared loaf pan. Bake 35 minutes. Remove from oven and sprinkle remaining Colby over the bread top. Return to oven 5-7 minutes longer, until the cheese melts and the bread is baked through.
*To puree fresh pumpkin: peel the pumpkin and cut in 2-inch cubes. Boil in salted water until tender, 8-12 minutes. Drain. Puree pumpkin in food processor or blender. 

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