wine tip

Since most of the New England states in the U.S. are situated close to water
it is no wonder that many of the dishes associated with this region present an array of seafood ingredients. When interested in bringing the taste of New England to the dinner table
you may encounter a wealth of recipes and menu ideas
such as boiled lobsters
lobster rolls
New England Oyster Stew
Boston Baked Beans
Hasty Pudding
and Johnnycakes. Below you will find a few recommendations for your next New England kitchen experience:

Chowder:

One of the most significant items on a New England restaurant menu is chowder and throughout regions
such as Connecticut
Maine
Massachusetts
New Hampshire
Rhode Island
and Vermont – a host of variations provide a never-ending supply of ideas. The centuries-long tradition of preparing chowder has evolved to include clear and thick chowders like the cod chowder typical in Newfoundland. If you like fish
you might want to experiment with a salt cod chowder or fish stew.

The ingredients added to various regional chowders differ. To produce chowder typical of Maine
tomatoes are preferred by residents living about Penobscot Bay. Preferences are so fickle that hopping on the other side of the bay and you will encounter chowder made without tomatoes and heavy on the milk. It is not uncommon to hear of Down East Chowder about the region
as inhabitants of Maine often call their residence "Down East."

Rhode Islanders living in the western part of the state tend to highlight clear chowder with some cooks using tomatoes to create an attractive pink tint. Additional chowder options include New England Clam Chowder and Boston Clam Chowder with added ingredients
such as cream
potatoes
bacon
and onions.

Coffee Milk:

To pay homage to the smallest state in the U.S.
why not explore one of the famous beverages associated with Rhode Island – coffee milk? While the drink is quite similar to chocolate milk with coffee-flavored syrup
the basic recipe is made when combining two tablespoons of coffee syrup to 8 ounces of milk. While Rhode Island is the only place where you can purchase this drink
you can still emulate its contents to bring the taste to your household.

Boston Cream Pie:

What is a New England dinner without the dessert? New England cooks are known for their cakes and pies and one of the most recognizable across the United States is the Boston Cream Pie
which is actually a cake and not a pie. The typical serving consists of two sponge cake layers with a thick vanilla custard filling. Usually a chocolate glaze is added on top or a simple sprinkling of confectioners' sugar
which is then cut into wedges and served like a pie. The common recipe generally consists of flour
water
butter
and eggs.

What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide
we’ll identify the characteristics of those chocolates used in baking.

Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker
smoother
and more easily dissolved than natural cocoa. In many recipes
natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline
will not react with baking soda
and must rely on baking powder for leavening.

Bitter (unsweetened) baking chocolate is made from pure chocolate liquor. By specification
it must contain 50 to 58 percent cocoa butter though with inferior products
vegetable oil may he added. Depending on the producer
milk solids
vanilla
or salt may be added. I have a package in front of me that contains only chocolate and milk solids. Unsweetened chocolate has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate--bittersweet
semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor
we prefer to use unsweetened chocolate in most of our baking.
Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often
bittersweet is a more expensive chocolate and to many
a better
richer-flavored chocolate.

Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor
rarely is it melted and added to batter or dough.

White chocolate contains no chocolate liquor but is made with cocoa butter. Historically
the FDA has not regulated the manufacture of white chocolate so you need to read labels carefully. If the product was made with vegetable oil instead of cocoa butter
it will not perform the same as a product with cocoa butter.

Chocolate chips are made with chocolate liquor with only minimal amounts of cocoa butter. Instead
they are made with vegetable oil and stabilizers to help them hold their shape. Without the cocoa butter
chocolate chips have a different taste and mouth feel. Chocolate chips will have a firmer set in puddings
pie fillings
and sauces than baking chocolate. Chocolate chips can be purchased in milk chocolate and semi-sweet chocolate.