I have to write a paper on TRADITIONAL, ORIGINAL American Desserts...as in desserts that originated in the USA?!
I'm sure we're all quick to say Apple Pie or Cherry Pie or Cheesecake!.!.!.but did these ORIGINATE in America!? I only have to choose 2 and elaborate on them!.!.!.my chef/professor is British and is a huge stickler for tradition and getting things right!.!.!.I don't want to assume that these desserts are originally American, as we have a tendency to adopt other culture's foods and label them American (French fries, Hamburgers, hot dogs, pizza, doughnuts, etc!.!.!.these are all NOT american!.) Any legit help would be greatly appreciated!Www@FoodAQ@Com
Answers:
Pecan Pie is definitely American along with pumpkin pie since pecans and pumpkins are native to the US!.
http://www!.auburn!.wednet!.edu/arhs/www/ho!.!.!.
Ice cream is a British invention but the cone is American
http://www!.ideafinder!.com/history/invent!.!.!.
S'mores
http://en!.wikipedia!.org/wiki/Smores
Graham crackers:
http://en!.wikipedia!.org/wiki/Graham_crac!.!.!.
Chocolate chip(Toll House) cookies are a US invention and were only invented in 1930:
http://www!.ideafinder!.com/history/invent!.!.!.
Ice Cream Sundaes are also a US invention; it was create right here in my home town:
http://www!.icecreamsundae!.com/ithacasgif!.!.!.
The first Brownie recipe is thought to be American:
http://www!.auburn!.wednet!.edu/arhs/www/ho!.!.!.
Pineapple Upside Down Cake
http://www!.trinigourmet!.com/index!.php/th!.!.!.
The Pineapple was often used as a symbol of hospitality
Key Lime Pie
http://en!.wikipedia!.org/wiki/Key_lime_pi!.!.!.Www@FoodAQ@Com
http://www!.auburn!.wednet!.edu/arhs/www/ho!.!.!.
Ice cream is a British invention but the cone is American
http://www!.ideafinder!.com/history/invent!.!.!.
S'mores
http://en!.wikipedia!.org/wiki/Smores
Graham crackers:
http://en!.wikipedia!.org/wiki/Graham_crac!.!.!.
Chocolate chip(Toll House) cookies are a US invention and were only invented in 1930:
http://www!.ideafinder!.com/history/invent!.!.!.
Ice Cream Sundaes are also a US invention; it was create right here in my home town:
http://www!.icecreamsundae!.com/ithacasgif!.!.!.
The first Brownie recipe is thought to be American:
http://www!.auburn!.wednet!.edu/arhs/www/ho!.!.!.
Pineapple Upside Down Cake
http://www!.trinigourmet!.com/index!.php/th!.!.!.
The Pineapple was often used as a symbol of hospitality
Key Lime Pie
http://en!.wikipedia!.org/wiki/Key_lime_pi!.!.!.Www@FoodAQ@Com
Cobbler - Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries)!. Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping!.
Crisps and Crumbles - Crisps are baked with the fruit mixture on the bottom with a crumb topping!. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal!. Crumble are the British version of the American Crisp!.
Betty or Brown Betty - A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs!. Betties are an English pudding dessert closely related to the French apple charlotte!. Betty was a popular baked pudding made during colonial times in America!.
http://whatscookingamerica!.net/History/C!.!.!.Www@FoodAQ@Com
Crisps and Crumbles - Crisps are baked with the fruit mixture on the bottom with a crumb topping!. The crumb topping can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal!. Crumble are the British version of the American Crisp!.
Betty or Brown Betty - A Betty consist of a fruit, most commonly apples, baked between layers of buttered crumbs!. Betties are an English pudding dessert closely related to the French apple charlotte!. Betty was a popular baked pudding made during colonial times in America!.
http://whatscookingamerica!.net/History/C!.!.!.Www@FoodAQ@Com
The origin of many desserts will be hard to find!. You would almost be limited to native American desserts since European settlers would have brought recipes from their country of origin!. Although I would challenge your professor to PROVE that any British dessert originated in the UK!. Not that I don't believe that desserts originated in the UK but what will be difficult to prove is that the roots for that dessert are not in another country!. How pray tell can you prove that!?
Here are a few websites with colonial recipes and native american recipes!.
http://www!.historycook!.com/chaptext!.htm
http://www!.cookingpost!.com/recipe!.cfm
I would also focus on those food crops that are (or were) unique to the Americas!. That would include Corn and Cranberries
A more modern example would be key lime pie!. That is definitely American in origin!.Www@FoodAQ@Com
Here are a few websites with colonial recipes and native american recipes!.
http://www!.historycook!.com/chaptext!.htm
http://www!.cookingpost!.com/recipe!.cfm
I would also focus on those food crops that are (or were) unique to the Americas!. That would include Corn and Cranberries
A more modern example would be key lime pie!. That is definitely American in origin!.Www@FoodAQ@Com
I'd go with the Apple Brown Betty or Indian Pudding!. But my favorite is ice cream!. I am not sure it is American per se (check out History of Ice Cream) but Baked Alaska is one of ours!.Www@FoodAQ@Com
How about chocolate pudding!?!?Www@FoodAQ@Com
What about Pecan Pie!?Www@FoodAQ@Com
Bananas Foster
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur!. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited!. The bananas and sauce are then served over the ice cream!. Preparation of the dish is often made into a tableside performance as a flambé!.
The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana!. It was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman!. It is still served at a number of fine restaurants in New Orleans and other fine restaurants around the world!.
INGREDIENTS
* 1/4 cup butter
* 2/3 cup dark brown sugar
* 3 1/2 tablespoons rum
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 3 bananas, peeled and sliced lengthwise and crosswise
* 1/4 cup coarsely chopped walnuts
* 1 pint vanilla ice cream
DIRECTIONS
1!. In a large, deep skillet over medium heat, melt butter!. Stir in sugar, rum, vanilla and cinnamon!. When mixture begins to bubble, place bananas and walnuts in pan!. Cook until bananas are hot, 1 to 2 minutes!. Serve at once over vanilla ice cream!.
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Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur!. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited!. The bananas and sauce are then served over the ice cream!. Preparation of the dish is often made into a tableside performance as a flambé!.
The dish was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana!. It was named for Richard Foster, a friend of Owen Brennan's and New Orleans Crime Commission chairman!. It is still served at a number of fine restaurants in New Orleans and other fine restaurants around the world!.
INGREDIENTS
* 1/4 cup butter
* 2/3 cup dark brown sugar
* 3 1/2 tablespoons rum
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon ground cinnamon
* 3 bananas, peeled and sliced lengthwise and crosswise
* 1/4 cup coarsely chopped walnuts
* 1 pint vanilla ice cream
DIRECTIONS
1!. In a large, deep skillet over medium heat, melt butter!. Stir in sugar, rum, vanilla and cinnamon!. When mixture begins to bubble, place bananas and walnuts in pan!. Cook until bananas are hot, 1 to 2 minutes!. Serve at once over vanilla ice cream!.
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AT its richest a deep reddish gold, Indian pudding is the color of its cornmeal, darkened with molasses and hours of baking!. Served warm in a bowl, usually with vanilla ice cream, it is, along with toes in the Atlantic and blueberries just off the bush, among the few unforbidden pleasures of a Yankee childhood!.
AT its richest a deep reddish gold, Indian pudding is the color of its cornmeal, darkened with molasses and hours of baking!. Served warm in a bowl, usually with vanilla ice cream, it is, along with toes in the Atlantic and blueberries just off the bush, among the few unforbidden pleasures of a Yankee childhood!.
The pudding melts the ice cream (or the whipped cream, or the plain cream) into tiny rivers, and steam rises rich with molasses or cinnamon or ginger!. In your mouth it is warm and cold, grainy and smooth, spicy and sweet!.
An old East Coast favorite that appears on the newest New England menus, Indian pudding is a variation of the Narragansett people's nasaumps and rockahominies!. It is made with cornmeal and molasses, eggs and milk, ingredients that have changed little since Colonial days, though contemporary chefs sometimes enhance the flavors with apples or applejack or pears!.
Often baked with the beans on Saturday so that the Puritan Sabbath, Saturday sunset to Sunday sunset, could be kept holy and free of work, Indian pudding was a traditional part of a New England Colonial Sunday supper!. It was served in its plainest form as a vegetable first course, but more often sweetened with sugar or maple syrup!. Rich in calories and iron, even protein, Indian pudding was one way a people who considered butter an indulgence let themselves have dessert!. Indian pudding is a descendant of the native peoples' cornmeal mushes and of the puddings of the English!. The name comes from the ''Indian meal,'' ground from the corn introduced to the colonists by the peoples of this continent!.
The colonists added milk, molasses, fat (lard or butter or suet) and sometimes eggs!. Spiced with cinnamon or cloves, more often with ginger, and sweetened with sugar or maple syrup or maple sugar, which the colonists called ''Indian sugar,'' and sometimes with raisins, Indian pudding was an invention of the frontier hearth and there was no one way to make it!. The Shakers added maple syrup and nut butters, and sometimes berries, and Julia Child adds a large tart apple!. The only constants are cornmeal and milk and, purists say, the long hours of baking that meld the pudding's deep rich flavors!.
Boiled sometimes but more often baked, Indian pudding in New England is now almost always made with molasses, sugar and eggs!. Usually the milk is scalded, then the meal stirred in, and other ingredients added!. Everything is stirred until it bubbles!. Then the pudding is baked, first in a hot oven until it bubbles and more milk is stirred in, and then in a slow oven for as many as six or eight hours, or about the same amount of time as a pot of Boston baked beans!.
John Adams is said to have eaten Indian pudding as a first course!. But this food of hearth and home is not particularly adaptable to most modern lives because of the time and attention required in the baking, and Indian pudding now is found more often at New England restaurants and country inns than at home!.
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