A Dome Restaurant postcard. Courtesy of Falmouth Historical Society.
RECIPES
For those whose thirst for memories of the legendary lost restaurants of Cape Cod has not been quenched yet, there is a special bonus. Thanks to the help of the wonderful people at Cape Cod Life Publications, I am proud to share with you some authentic recipes from some of those restaurants featured in this book. These recipes come straight from the archives of Cape Cod Life magazine. Now you can re-create the tastes of some of your favorites at home. Please enjoy!
CHEESE SPREAD
The Dome Restaurant
2 pounds Cooper cheese (substitute any sharp, natural Cheddar cheese that is well aged)
2 pounds Neufchâtel
½ teaspoon granulated garlic
½ teaspoon salt
1 dash of Tabasco
Yellow food coloring
Chop the Cheddar cheese and grind it in a food grinder. Stir in the Neufchâtel and add the seasonings to taste. Add coloring.
Note: This is to be made in large batches and frozen for convenience; before serving, bring to room temperature.
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GAZPACHO
East Bay Lodge
2½ cups California tomato juice
1½ cups peeled and chopped tomatoes
2 teaspoons wine vinegar
2 tablespoons fresh lemon juice
½ teaspoon Worcestershire sauce
Salt and freshly ground whole pepper
½ white onion, diced
1 cucumber, peeled and diced
½ green pepper, remove seeds and dice
Parsley, chopped and whole sprigs
Place all items except onion, cucumber, pepper and parsley into a blender and puree. Put into a container and chill 1 hour. Whip prior to serving and serve in bowl in crushedice holder. Garnish top of the soup with onion, cucumber, pepper and chopped parsley. If desired, place one sprig of fresh parsley in center. Serves 4.
Note: A chilled soup ideal for warm summer days. This cold soup should be served with a chilled Spanish sangria.
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DOUBLE SHOT RUM PIE
Christopher Ryder House Restaurant
3 eggs, separated
⅓ cup sugar
¼ cup water
1 tablespoon gelatin
1 cup heavy cream
Whipped cream
4 tablespoons dark rum (light rum may be substituted)
1 pie shell, baked
Curled shavings of sweet chocolate
In the top of a double boiler, beat 3 egg yolks and sugar until mixture is thick and pale in color. Soften gelatin in the ¼ cup water and add to the egg mixture, stirring constantly until the cream is smooth. Stir cream over cracked ice until it is cool and begins to set; fold in 3 egg whites stiffly beaten, heavy cream, whipped cream and dark rum. Turn the mixture into baked pie shell. Decorate with whipped cream, sprinkle it with curled shavings of sweet chocolate. Makes 1 pie.
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OYSTERS MOSCOW
East Bay Lodge
6 fresh oysters, shucked
1 pound sour cream
2 tablespoons fresh horseradish
1 pinch dry mustard
1 pinch salt
1 pinch white pepper
½ teaspoon Worcestershire sauce
Crushed ice
Black lumpfish caviar
Parsley, washed, dried and finely chopped
Combine all of the ingredients in a bowl, except caviar, parsley and ice. On a 10-inch round plate, place a bed of crushed ice. Open the oysters and rinse them thoroughly. Place them around the outer edge of the plate. With a spoon, place the sour cream mixture over the entire oyster. Using a small cocktail fork, sprinkle caviar over mixture, leaving some of the mixture showing. For the finishing touch, sprinkle chopped parsley very lightly over the caviar.
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SHRIMP SOUFFLÉ BRETONNE
Asa Bearse House
12 ounces heavy cream
6 ounces scallops
2 scallions, chopped
1 pound butterfly shrimp (about 15)
Touch of cayenne
Salt, to taste
Pepper, to taste
4 ounces Newburg sauce
2 ounces Parmesan cheese, grated
To make mousseline: Blend at the highest speed the cream (at bottom of blender), scallops, scallions, 3 chopped shrimp, cayenne, salt and pepper and 1 ounce Newburg for color. A very thick shake texture should develop. Add more cream if necessary to blend.
Cover bottom of baking dish with remaining Newburg. Line 12 remaining shrimp bottoms up. With pastry bag and star tube (medium size) stuff shrimp with mousseline. Sprinkle top with grated parmesan cheese. Bake at 475 degrees until golden brown, about 15 to 20 minutes. Check bottoms of shrimp to see if they are cooked. Serves 4.
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SAUTÉ OF VEAL CINDERELLA
East Bay Lodge
Sauce choron
2 egg yolks
1/8 cup of milk
Pinch of salt and pepper
Cooking oil
⅛ cup of flour
4 (4-ounce) veal cutlets pounded thin
Seasoned bread crumbs (enough for 4 cutlets)
8 artichoke bottoms
12 jumbo shrimp, cooked, peeled and de-veined
Parsley
Sauce choron: Before cooking cutlets make choron sauce, which is béarnaise sauce with a little bit of very red tomato puree blended through to turn the sauce pinkish orange. Any blend or personal béarnaise sauce is acceptable.
Make an egg wash with eggs, milk, salt and pepper. Bring large sauté pan up to medium high heat and coat bottom of pan with cooking oil. Do not sauté in butter, as veal will burn. Flour each cutlet and dip into egg wash, then seasoned bread crumbs. Quickly pan sauté each cutlet to almost done. Place artichoke bottoms and jumbo shrimp into hot water to heat. Arrange cutlet with 2 jumbo shrimp and 2 artichokes on each.
Cut each shrimp in half length-wise, and shingle 4 pieces on each cutlet. Place each cutlet in oven with their garnishes and bake for 5 minutes at 375. Prior to serving, place a ribbon of sauce over each serving. Garnish with a sprig of parsley. Serves 4.
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APFELKUCHEN
Inn of the Golden Ox
Filling:
½ cup raisins
¼ cup dark rum
½ cup fresh white bread crumbs
6 Granny Smith apples, peeled and sliced
Pastry:
2 cups all-purpose flour
⅓ pound unsalted butter, softened
2 tablespoons sugar
4 egg yolks
Custard:
2 eggs
2 egg yolks
⅓ cup sugar
1¾ cups heavy cream
Reserved rum
Topping:
⅓ cup sugar
⅓ cup flour
⅓ cup butter
⅓ cup almond paste
Place raisins and rum in small bowl; let stand for 20 minutes. Preheat oven to 325.
In a bowl, combine flour, butter and sugar with egg yolks. When evenly incorporated, line the bottom and sides of an 8-inch spring mold. Fill pastry shell in following fashion: spread bread crumbs over bottom of shell; place sliced apples over bread crumbs. Drain the raisins (reserve rum) and sprinkle them over the apples. Bake shell and filling for 10 minutes in 325-degree oven.
Combine all 5 custard ingredients and fill pastry shell after 10 minutes in oven. Return to oven and bake for 30 minutes or until custard is set. Rub all 4 toppings ingredients together with hands until they flake and form small balls. When custard is set, turn oven up to 425. Sprinkle topping over tart and return to oven until golden brown.
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POULET POCHE AUX AROMATES
The Paddock
1 large onion
2 stalks celery
2 large carrots
2 large parsnips
1 small turnip
1 pound sliced mushrooms
1 cup cauliflower
1 cup broccoli
½ cup pimentos, diced small
½ cup chopped parsley
3 teaspoons tarragon
2 teaspoons bay leaf
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon sweet basil
4 (8-ounce) boneless, skinless chicken breasts cut in half, length-wise
4 cups white wine
4 cups chicken broth, heated
Cut onion, celery, carrots, parsnips and turnip julienne style. Place all vegetables, spices and the chicken into a 6- to 8-quart pot. Add wine and hot chicken broth and cover. Put on high heat and bring to a boil. Then reduce heat to a slow simmer for 25 to 30 minutes. Present entrée in the pot, uncovered at the table. Serve it in large soup bowls. Serves 4.
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SWEET CAPE CRAB CAKES WITH RAMP LEEK VINAIGRETTE
The Regatta of Cotuit
Vinaigrette:
4 ramps (wild leeks; substitute Vidalia onion if necessary)
1 cup extra virgin olive oil
1 tablespoon Dijon mustard
Juice of 1 medium lemon
2 tablespoons champagne vinegar
1 cup extra virgin olive oil
Crab Cakes:
2 pounds lump crabmeat
2 eggs
⅛ cup Dijon mustard
1 teaspoon Old Bay seasoning
¾ cup panko bread crumbs
¼ cup mayonnaise
Juice of 1 medium lemon
Splash of Worcestershire sauce
Splash of Tabasco sauce
1 tablespoon chopped chives
Salt and freshly ground pepper to taste
Lightly brush ramps with olive oil and grill until tender. In a blender, combine grilled ramps with mustard, lemon juice and vinegar. With blender running, slowly add in olive oil.
Drain any excess liquid from crabmeat and mix all ingredients together. Refrigerate for an hour before molding. Using small ice cream scoop, shape 2-ounce portions and sear in hot oil for a minute on each side or until golden brown. To serve, spoon a small amount of ramp vinaigrette over the cakes.
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FRESH POACHED SALMON WITH EGG SAUCE
The Flume
Egg Sauce:
3 tablespoons margarine
2 tablespoons flour
1 cup warm milk
¼ teaspoon salt
¼ teaspoon white pepper
2 hard-boiled eggs, coarsely chopped
Poached Salmon:
4–5 cups water
3 bay leaves
1 tablespoon vinegar
2 teaspoons salt
½ cup dry white wine
6 (6- to 8-ounce) salmon filets
1 tablespoon fresh chopped parsley
Lemon wedges
Melt margarine over low heat, add flour and blend. Cook until mixture begins to look like cornmeal. Add milk slowly while stirring with wire whisk. Cook and stir until sauce is thick and smooth like heavy cream. Prepare sauce and set aside in double boiler to keep warm while preparing salmon. Add chopped eggs just before serving.
Combine water, bay leaves, vinegar and salt. Simmer together in large skillet. Add wine and filets; continue simmering until fish is firm to the touch. Do not overcook. Remove filets, let drain, place on heated plates and serve egg sauce on outer third of fish. Garnish with chopped parsley and lemon wedge. Serves 6.
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DUCK LIVER PÂTÉ
Inn of the Golden Ox
2 pounds duck liver
4 cups milk
¼ cup brandy
2 teaspoons kosher salt
1 teaspoon fresh black pepper
½ teaspoon marjoram
4 ounces fatback, diced
6 eggs
½ cup heavy cream
⅓ cup flour
1 pound uncooked bacon slices
Soak liver for 72 hours in 4 cups milk; clean. In a food processor, puree liver with brandy, salt, pepper, marjoram and fatback. When all ingredients are fully incorporated, force liver through a fine sieve, adding alternately eggs, cream and flour. Line a loaf pan with bacon so that the bottom and sides are covered and enough bacon remains to fold over the liquid pâté mix. Fill with mix.
Place the load pan in a larger pan and fill the latter with water halfway up the side of the loaf. This is called a water bath. The pâté will be baked in this fashion covered with foil for one hour at 325, or until the pâté sets. After it comes out of the oven, weigh down the top and let chill. When chilled, unmold, slice and serve with mustard sauce.
Mustard Sauce:
½ cup mayonnaise
3 tablespoons Grey Poupon mustard 1 teaspoon chopped shallots
1 teaspoon chopped parsley
½ teaspoon chopped garlic
¼ teaspoon fresh ground pepper
Combine all ingredients and chill.
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INDIAN PUDDING
The Flume
4 cups milk
⅓ cup cornmeal ¾ cup molasses
1 teaspoon salt
1 teaspoon ginger
3 tablespoons sugar
2 eggs
Scald milk in double boiler over medium heat. Add cornmeal and cook for 15 minutes. Stir in molasses and cook for 5 minutes. Beat together salt, ginger, sugar and eggs. Add to mixture and continue to cook over low flame for 1 to 1½ hours, stirring occasionally until pudding starts to thicken. Pudding will have consistency of oatmeal when done. Serve warm with vanilla ice cream. Refrigerate any leftovers. Pudding can be reheated in a double boiler or microwave. Serves 6 to 8.
ROASTED BUTTERNUT SQUASH SOUP
The Regatta of Cotuit
Olive oil
1 medium Spanish onion, chopped
3 stalks celery, sliced thin
2 Anaheim peppers, chopped
4 cloves garlic, crushed
5 pounds butternut squash, peeled, seeded and chopped
1 cup dry white wine
2 cups chicken stock
1 quart heavy cream
2–3 ounces maple syrup
Salt and pepper to taste
Juice of 2–3 limes
1 teaspoon ground cardamom
1 cup crème fraiche (or 1 cup sour cream combined with a dash of buttermilk)
Chives, chopped
Place a roasting pan in an oven preheated to 425 degrees with 2 ounces of olive oil. When the oil is hot, add the onion, celery, pepper and garlic. Let these vegetables sweat for 1 minute and then add the squash. Cook approximately 30 minutes, stirring occasionally until soft and lightly browned. Deglaze the pan with the wine and let the liquid reduce to ⅔ to ¾. When most of the wine is gone, add the chicken stock. Cook for half an hour. Remove the pan from the oven. Puree the soup using a blender. Place puree in a sauce pot on the stove, add the heavy cream and bring to a slow boil. As the soup thickens, add maple syrup, salt and pepper to taste. Keep warm until serving. Juice 2 to 3 limes into a mixing bowl and add cardamom. Mix in slowly crème fraiche, fresh pepper and chopped chives. Place a spoonful of this mixture in the center of each bowl of soup.
