Page 4 - JAN2021

Page 4 Newfound Lake Life January 2021 Bringing an Old Tradition to Life – Sugar On Snow
“Holidays are all about tradi- tion” is a common phrase heard throughout the months of No- vember and December. I have been always on the lookout for New Hampshire or, in general, New England traditions that date far back. An old traditional recipe that “officially” dates to 1934 from the Yankee. But, I have no doubt that it has been around for as far back as Maple Syrup was born. Candy! Right from your own back yard using the two things we love, and are known for, most around here: Maple Syrup and Snow! Sugar on Snow is the name! YUM!! Its
easy and fun for the young and young hearted! Take a pan, fill it with snow from your yard. Make sure its clean...we don’t want yellow...no one likes yellow snow. I digress. Back to it, after you fill and pack your pan with snow, boil maple syrup to a soft boil stage and then pour it on the snow in strips or dollops, whichever
suits your fancy! Be careful, its hot! It makes taffy at soft boil stage or hard candy in hard boil stage. In the 1939 issue of Yan- kee, they suggested serving it with doughnuts and, ready for this... pickles! They said” the doughnuts may be used for dunking, and the pickles are eaten to overcome the sweet taste so that
you may go back for more. Sugar on Snow started when the sugar houses started making syrup in the spring. They would take the hot syrup just made and drizzle it onto the pan. Thank goodness we don’t have to wait for spring to enjoy this New England treat and start making memories of your own!
Here’s a few memories I was fortunate enough to find in my search”
“Growing up, I always helped my Grandfather in the sugarhouse...at the end of the season, Grandmother always treated us to sugar on snow..fond mem- ories !”
• 1⁄4 – 1⁄2 cup vegetable oil
FILLING INGREDIENTS
• 2 cups Ricotta
• 1 cup of shredded Mozzarella • 1⁄2 cup of grated Parmesan
• 1⁄4 cup fresh basil, chiffonade • Salt & Pepper to taste
THE RECIPE
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the milk and nutmeg in a deep container, also add a pinch or two of salt. Stir it up and add the sliced eggplants. Make sure that milk gets in be- tween each slice and that they are fully submerged, so it can absorb the liquid. Let it soak for 30-40 minutes.
3. Combine flour, garlic powder, and onion powder in the same container as the breading. In a separate container beat the eggs and add the 1 oz of basil to it.
4. Combine all the ingredients for the filling and put aside for later use.
5. After the 30-40 minute soak time, strain the eggplant. Then dredge the eggplant in the sea- soned flour before transferring it to the egg wash.
“Mom would boil the sap and we kids collected snow. What a treat! Six kids, no money is for treats (WWII). We didn’t worry about dirt in the snow. We are all alive and well today. I am 80 yrs. now.”
“My father told me about his par- ents making this candy for their many children who were born in the early 1900s”
Here’s a quick recipe for those needing measurements:
In a large pot, heat up the pure maple syrup to 235F. Verify with a candy thermometer.
Remove from heat and imme- diately pour in a “ribbon” shape over the snow. Serve, and enjoy!
6. Preheat a frying pan to medi- um-high heat with the vegeta- ble oil. Also, have a sheet pan with paper towels on standby. Go straight from the egg wash to the hot oil.
7. Sear until golden brown on both sides and then place on the sheet pan with paper tow- els to drain excess oil.
8. Once all the eggplant has been seared allow it to cool down to make it easier to work with. Then place about 3 oz of the filling on the center of each eggplant and roll lengthwise.
9. Take your favorite red sauce or white sauce and place a thin layer at the bottom of an oven-safe pan. Place your rol- latini over the sauce and add more sauce on top of each one. Cover with parchment paper and aluminum foil.
10. Bake at 350 degrees Fahr- enheit for 30-40 minutes. Garnish with fresh herbs or cheese.
This is an excellent recipe to make with the whole family, and it’s an even better meal to eat with your family! Send us photos of your variation of this recipe, we’d love to see your final product.
Recipe Of The Week – Eggplant Rollatini
Looking for a delicious, low carb way to feed the family that’s fresh, bright, and filling? Try our Eggplant Rollatini that serves 4-6 people. Keep it vegetarian or add a protein to the sauces, it’s up to you what twist you want to put on it!
BASIC INGREDIENTS
• 2 large eggplants, peeled, 1/8” lengthwise slices
• 3-4 large eggs
• 1 oz of fresh basil, chiffonade • 3 cups of milk
• 1⁄2 tablespoon of nutmeg
• 2 cups of flour
• 1 1⁄2 tablespoon of garlic powder
• 1 1⁄2 tablespoon of onion powder