AMERICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

Massachusetts

New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, and turkey, as was the tradition elsewhere.

 Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, with a few Caribbean additions such as nutmeg. Use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking.

WHOOPIE PIE RECIPE

PREP TIME: 30 minsCOOK TIME: 12 minsTOTAL TIME: 42 mins

YIELD: 12 whoopie pies

 

Cakes:

 1 and 3/4 cups (250g) all-purpose flour

 2/3 cup (65g) unsweetened cocoa powder

 1 and 1/4 teaspoons baking soda

 1/2 teaspoon salt

 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

 1 cup (200g) granulated sugar (or brown sugar)

 1 large egg

 1 teaspoon pure vanilla extract

 1 cup (240 ml) buttermilk, room temperature

Marshmallow Filling

 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

 2 cups Marshmallow Fluff

 1 cup (115 g/4 oz.) powdered sugar

 1 teaspoon vanilla extract

 pinch of salt

Instructions

Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.

Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.

Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

Store in the fridge, well covered, for up to a week. Serve at room temperature.

And as always have a chilled day from the viking.