New Recipes from Quilt Country: More Food and Folkways from the Amish and Mennonites

Overview

With her award-winning book Cooking from Quilt country, Marcia Adams took readers on a memorable culinary odyssey through the rural Amish and Mennonite communities near her Indiana home. Now, nearly ten years later, she heads back to Quilt Country, serving up a second helping of nostalgic recipes, as well as offering fascinating insights into the changes that are slowly making their way into the Amish way of life. Broadening her scope to include Amish communities across the United States and Canada, too, she has ...
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Overview

With her award-winning book Cooking from Quilt country, Marcia Adams took readers on a memorable culinary odyssey through the rural Amish and Mennonite communities near her Indiana home. Now, nearly ten years later, she heads back to Quilt Country, serving up a second helping of nostalgic recipes, as well as offering fascinating insights into the changes that are slowly making their way into the Amish way of life. Broadening her scope to include Amish communities across the United States and Canada, too, she has found that higher land prices have caused many Amish and Mennonites to look beyond their agrarian roots; some have moved to far-flung locales in search of cheaper farmland, while others have become entrepreneurs, working in closer proximity to their "English" neighbors. In both cases, outside influences have left indelible marks on the food they prepare - often with delicious results. New Recipes from Quilt Country celebrates Amish cooking today, with irresistible offerings from the school lunch bucket, the roadside stand, the harvest cellar, and more. The chapter Casseroles and Carry-Ins provides the perfect fare for casual get-togethers and potlucks, while Family Milestones suggests tempting treats for important occasions and celebrations, and Changing Times, Familiar Favorites illustrates some of the ways outside influences have found their way into the Amish kitchen.

Marcia Adams (Cooking from Quilt Country) continues to preserve culinary traditions of Amish and Mennonite communities threatened by urbanization and economic realities in New Recipes from Quilt Country: More Food & Folkways from the Amish & Mennonites. In addition to the 175 recipes for such dishes as Roast Beef Shortcake, Curried Mustard Pickles and Peanut Butter Whoopie Pies, Adams offers history and lore, a travel guide, suggestions for restaurants and lodging, a mail-order directory and an extensive bibliography.

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Product Details

  • ISBN-13: 9780517705629
  • Publisher: Crown Publishing Group
  • Publication date: 10/1/1997
  • Pages: 294
  • Product dimensions: 7.81 (w) x 10.32 (h) x 1.12 (d)

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A Recipe from New Recipes From Quilt Country

Sour Cream Raisin Pie (Makes one 10-inch pie)
This two-layer golden vanilla custard pie is subtly sweetened with maple syrup, and boasts a layer of raisins on the bottom. It is a lighter version of the raisin pie served at Amish funerals, a tradition that dates back to the times when raisin pies were offered to mourners as a sign of respect to the deceased.

Pastry for a 1-crust 10-inch pie
1 cup golden raisins
3 extra-large egg yolks
1 extra-large egg
2 cups sour cream
1/2 cup maple syrup
2 tablespoons sugar
1 teaspoon grated nutmeg
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

Preheat oven to 375 degrees F.

Roll out the pie dough and line a 10-inch pie pan. Evenly sprinkle the raisins over the pie crust, and set aside. In a mixing bowl, combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour. Mix just until blendedyou don't want too many bubbles to form. Pour over the raisins and sprinkle with nutmeg.

Bake for 30-35 minutes or until a knife inserted in the middle comes out clean. Remove to a rack to cool, then refrigerate.
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