Stan Stoga - Foods That Made Wisconsin Famous 150 Great Recipes
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Foods that Made
Wisconsin Famous (2nd Edition) 150 Delicious, Traditional Recipes Richard J. Baumann
To my dear sweet wife, whom I love dearly
(if only shed stay out of my kitchen). To my daughter, Dawn, who lives in Alaska but often requests recipes by e-mail, and to my granddaughter, Alyeska, who knows a good cookie when she eats it. To my daughter, Wendy, who lives nearby and often requests that I make a dessert for one of her many dinner parties. And to my grandchildren, Katarina, Anais, Franz, and Michael,
two of whom (Anais & Michael) have been guests on my TV cooking shows. Their performances were engaging, especially when they suggested that I wasnt doing something correctly (as if they knew, right?).
And to my two great-grandchildren, Madelynn and Taylor,
who think everything they eat is just fine. Thanks for reading this RICHARD J. BAUMANN Author & Cook
INTRODUCTION
Then specific foods are discussed in more detail and recipes for them follow. Many foods are common throughout the state and are not necessarily exclusive to one spot. They are mentioned in Chapter Seven. So whether youre a cook looking for recipes or a reader wanting to know more about Wisconsin foods, this book should satisfy your interests. The book is readable, the facts and information are interesting without being academic, and the recipes are clear, precise and easy to follow. I have tried to avoid ultra haute cuisine or outlandish recipes that take a great deal of preparation time or call for obscure or hard-to-find ingredients.
The recipes I have chosen might be dubbed honest cookingsimple, straightforward, and well within any cooks expertise or lack thereof. Many of the recipes combine a variety of Wisconsin ingredients, and this blending results in a distinct character that makes Wisconsin cooking as unique as any other well-known cooking styles. The recipes are tried-and-true; they come from my family, from friends and other reputable sources. We cant go wrong on any of these, now can we? So, if youre a Wisconsinite, re-examine or rediscover what the states foods have to offer. If youre from another state or country, come on overjoin us and enjoywe welcome you to the wonderful experience of Wisconsin cooking and THE FOODS THAT MADE WISCONSIN FAMOUS .
CHAPTER ONE
WISCONSINS SOUTHERN GATEWAY
Large numbers of Germans, Swiss, British, Cornish, and Irish came in the mid-1800s. Germans settled mainly on farms in Milwaukee, Ozaukee, and Washington Counties. Some preferred not to farm but stayed on in Milwaukee and brewed beer, made sausage, and operated bakeries that sold schnecken, stolen, tortes, kuchen, bismarks, and a great variety of breads, including semmel and hard rolls. The early 1900s saw a deluge of immigrants from Norway, Sweden, and Denmark as well as from Italy and Poland. Many other nationalities came in lesser numbers Hungarians, Czechs, Croats, Russians, and even a free-black community. By the time Wisconsin became a state on May 29, 1848, it was the most ethnically diverse state in the union and until 1910, at least one-third of the population was foreign born.
Many of the Danish people settled in the Racine area; the Norwegians located primarily around Stoughton in Dane County whose specialty was tobacco culture. They are credited with originating the first coffee break. Housewives worked in the tobacco sheds and periodically went home to check not only on their children, but also on any food they might have simmering on the stove for the evening meal. While at home, they poured a cup of coffee. To help newly arrived immigrants, Elizabeth Black Kander and others in Milwaukee established a curriculum of classes and a cooking school within an organization known as The Settlement. To save time and effort from writing the days lesson and recipes on the blackboard, she and her committee solicited advertisements.
In April 1901, they published a 174-page cookbook containing more than 525 traditional American and Continental recipes. It also contained lessons on Setting a Table, How to Bone a Fish, General rules of mixtures using baking powder. The Settlement Cookbook: The Way To a Mans Heart was born and with continual revisions and updates, it is still an important contribution to American cooking. Its now simply named The Settlement Cookbook (I must admit, it is my very favorite cookbook.) Todays Wisconsin cooking features the best of ethnic cooking, whether in its purest ethnic origin or as a co-mingling of several counties. We end up with a world-class cuisine that is not only unique but can modestly be called, A Glorious Celebration of Wisconsin Food.
BEER
After that the brewing frenzy began. Four years after Owens set up his brewery, Phillip Best switched his factory from vinegar to beer production. His son-in-law Frederick Pabst joined him 22 years later. Frederick Miller started his brewery in 1855. Joseph Schlitz was a bookkeeper when he took over the brewery of August Krug, another forgotten name in beer history. When the Great Chicago fire wiped out that citys water supply in l871, Schlitz Brewing Company sent hundreds of barrels of beer to thirsty Chicagoans.
This generous act inspired the slogan, Schlitz, the beer that made Milwaukee famous. Unfortunately, Joseph Schlitz was lost at sea in l875. To keep the brewery operating, his widow brought in her four nephews, the Uihlein brothers. Its interesting to note that during prohibition, Pabst began to produce a non-alcoholic beer, and Schlitz started the Eline Chocolate Company. To add a bit of family trivia, as a young man, my father-in-law worked for the Eline company for a number of years until he was fired for putting too many nuts into a batch of candy. Since Eline didnt put Hershey out of business as planned, the Uihleins (the family name) ventured into banking until Prohibition was repealed and they then returned to brewing.
We tend to think of beer almost solely as a drink, but it is also an excellent ingredient in cooking. One doesnt even need a recipe to use beer. Just substitute beer for part of the water. Beer works especially well in anything that requires a long cooking time. It also has some thickening properties that come from the interaction of the heat and the yeast content of the beer. The hops in beer produce the taste and aroma since the hops flavor becomes stronger as the beer evaporates, American beers are generally better for cooking than foreign beers, which usually use stronger hops.
Beer is not alcoholic when used in cooking because at 80 degrees F. the alcohol evaporates and leaves only the other ingredients to flavor the food. Beer continues to quench many a thirst, whether served at a backyard picnic or at an exclusive country club. Its equally appropriate in the kitchen for cooking purposes. And here are eleven beer recipes to get you started.
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