The Mysterious History of Salt Water Taffy
Posted on August 19th, 2008 at 3:31 pm by admin under Products, Unusual
The origins of Salt Water Taffy are adrift in mystery, no one knows who created the original recipe, or when they began to market it. It is known to have been sold at county fairs in the Midwest and at the beach side resort of Atlantic City in 1880.
According to one legend, in 1883 a huge storm hit the Jersey shore and flooded the boardwalk. David Bradley was in the midst of trying to put his soggy candy store back together when a little pigtailed girl poked her head in and asked if he had any taffy for sale. He jokingly told the girl to grab some “Salt Water Taffy”. She was happy as could be and purchased the taffy, taking it down to the beach to share with her friends. David’s mother overheard the remark and suggested that he add “salt water” to taffy and the rest is history. Today, some recipes for Salt Water Taffy call for a teaspoon of salt, though usually not coarse sea salt.
Another legend gives credit to Joseph Fralinger, a man who long pondered the beach tourist’s gift needs and decided to purchase 200 cardboard boxes to pack the taffy in for it’s easy transport. To his amazement, they sold out before the weekend was over.
Joseph’s tremendous success quickly caught the attention of Enoch James, who left his home in the Midwest to find his taffy fortune in Atlantic City. Enoch found a vacant shop near Joseph’s and the “Taffy Wars of the 1900s” began. Even though the two manufactured taffy using different recipes, the most noticeable difference between the two was the shape. Joseph cut his taffy into a “log” shape which was long and skinny. Enoch’s family produced a square bite size taffy; known as a “kiss” and they are credited with mechanizing the pulling process.
By the 1920’s more than 440 manufactures were producing and or selling taffy which had hit it’s pinnacle of popularity. Make it’s way up the eastern seaboard to Cape Cod and all the way to Provincetown. During this time John R. Edmiston obtained a trademark for the term “original” Salt Water Taffy, but in 1923, the Supreme Court passed down a ruling that the candy had been around too long and used by people too numerous for him to be able to claim royalties from the “original” title.
The Salt Water Taffy process is simple, yet labor intensive. Recipes typically contain corn syrup, sugar, butter, a little salt (of course) and some other various ingredients, melted down in kettles at a temperature between 250 to 270. The higher the temperature, the more brittle the candy and the lower the temperature, the chewier the candy. When blended well, it is placed on marble slabs to cool. In the old days, “Pullers” would place 10 to 25 pounds of taffy on giant hooks right out on the Atlantic City boardwalk. When the confection stretched down 5 or 6 feet it would begin to fall of the hooks ( not much time to sneak off under the boardwalk with a tourist girl, Lynette has tried to lure pullers under the piers but no luck.), then the “puller” would pick up the taffy and place it back over the hook. This pulling process gives the Salt Water Taffy a unique texture by incorporating air into the confection. When the confection is too difficult to pull, it is placed on trays or marble slabs to cool, then cut with greased scissors. The modern Taffy making method include a second vacuum cooking, with pulling and packaging done by machine. These advances allow 1000 pieces of Taffy to be produced in a minute. In an hour, enough pieces of Taffy can be produced to cover about 1/3 of the length of Commercial St. in Provincetown, MA.
Pick up a box of this Cape Cod Favorite today!
Tasting Notes
Posted on August 19th, 2008 at 3:30 pm by admin under Harney's, Wine
Beaulieu Vineyards Napa Cabernet Sauvignon
Strong Cabernet aromas of black cherry, anise and dark cocoa are enhanced by a hint of vanilla. Medium-bodied flavors show fully ripe, earthy Cabernet fruit with a hint of dusty minerals. Moderate acidity, medium tannins and a touch of new oak highlight the fruit beautifully. Flavors show fine depth and structure thanks to the year’s long growing season and outstanding fall weather.
Food Ideas: Grilled or roast lamb, Beef Udon Soup, osso buco, roast duck or cheeses like Pecorino or Cheddar.
Beaulieu Vineyards Coastal Estate Chardonnay
Yellow-gold color. Strong, fresh apple-citrus aromas with a hint of vanilla. Medium full- bodied, with creamy texture and round, succulent, juicy flavors, this vintage reveals ripe apple fruit combined with hints of green almond and pear in the finish. Moderate acidity heightens the wine’s approachable softness.
Food Ideas: Ideal with fresh Dungeness crab, soft cheeses like Camembert and roast halibut steaks.
Simi Sauvignon Blanc
Simi Sauvignon Blanc is everything a wine made from this grape should be—filled with lively acidity and crisp, clean fruit flavors. A small amount of Sémillon is blended in to help develop richness on the palate.
The grapes for Simi’s Sauvignon Blanc represent the best of Sonoma County. The final blend is a reflection of grapes from prestigious vineyards with climates vastly different from one another throughout Sonoma County. Warmer climates produce fig and melon flavors and a silky texture. Cooler climates contribute grass, lemon and mineral characteristics and a bright, zingy acid component.
Antano Temparanillo
Our Tempranillo is purple in color with aromas of fresh cutfruit. In the mouth, it is light and has fresh raspberry integrated vanilla flavors. A great match for lighter meats like veal but also good with roasted chicken, grilled meats and various stews.
Naked Juice
Posted on August 19th, 2008 at 3:30 pm by admin under Produce, Products, Ring Bros., Uncategorized
Extremely refreshing. A wide assortment of delicious flavors. Healthy and packed full of the good stuff your body needs and craves on a daily basis. I’m talking about Naked Juice, a product line of all natural fruit juices and smoothie blends, consisting of remarkably creative mixtures and pairings of various fruits and vegetables, loaded with essential nutrients, vitamins and minerals.
Thanks to a wide variety of flavors, each with its own nutritional benefits, Naked Juice is quickly becoming the popular choice for health advocates, vegetarians, and regular consumers who simply enjoy the refreshing blends which consist purely of fruit, fruit juices, and/or vegetables, with an extra-dose of healthy vitamins and minerals on the side.
With humble beginnings as far back as 1983, the Naked Juice empire evolved from a one-man smoothie operator to a local grocery store account, eventually reaching across the country and assimilating itself into health food culture and taking pride in its efforts to remain all-natural and all-delicious.
Each flavor is 100% natural, boasting no added sugar, artificial flavors, colors, or preservatives. One particular flavor, aptly titled “Gold Machine”, consists of 2 golden kiwis, 2 bananas, 3 1/2 apples, 1/3 passion fruit, and 1/3 pineapple, and is subsequently boosted with green tea extract, grape seed extract, and many more additional vitamins and minerals, such as Biotin, Folic Acid, and Zinc. You’ll find similar blends make up a large portion of Naked Juice flavors, ensuring that each bottle contains an equal share of optimum flavor and healthful benefits.
Depending on what size bottle you purchase, you can fulfill anywhere from 1-4 recommended servings of fruit per day. A 15.2 ounce bottle contains a pound of fruit.
From The Cheese Shop: Reypenaer: Aged Gouda
Posted on August 15th, 2008 at 12:37 am by admin under Uncategorized
Reypenaer: Aged Gouda
This cheese is ideal for serving on a cheese board for that special occasion, at the table, and for cutting off small slices and decadently enjoying with your favorite beverage. We almost hate to mention it, but Reypenaer sliced is a perfect accompaniment in building that very special gourmet sandwich. Indeed Reypenaer more than fulfills its reputation as an excellent all purpose gourmet cheese.
Reypenaer is bursting with complexities in flavor ranging from dried fruits to honey and caramel. One of the signs of a well made cheese is having several layers of taste. Reypenaer accomplishes this marvelously. What a gastronomic trip!
I’ve purchased Reypenaer — now what?
Reypenaer is perfect savored on its own. It pairs particularly well with Scotch and Bourbon. Another way to enjoy this cheese is grated in an omelet. Or, next time you’re baking macaroni and cheese, grate Reypenaer over the pasta and broil it for a few minutes.
Recommended Wines
This classic, mature cheese with a finely balanced taste should be accompanied by a classic, slightly mature wine. An alternative, or rather definitive choice is a mature port. The delicate sweetness of the port complements the intense and slightly salty character of this cheese, allowing the somewhat fruity character of the port to come into its own. A perfect balance between wine and food.
Scallop Potatoes with Reypenaer and Fennel
Posted on August 15th, 2008 at 12:37 am by admin under Recipes, Side Dish
Scallop Potatoes with Reypenaer and Fennel
Serves 6
1 cup whipping cream
1 cup half and half
1 medium fennel bulb, trimmed, halved, thinly sliced
1 teaspoon fennel seeds, crushed
2 pounds russet potatoes, peeled
2 cups firmly packed shredded Reypenaer (about 8 ounces)
Preheat oven to 400°F. Generously butter 8×8-inch glass baking dish with 2-inch-high sides. Combine cream, half and half, fresh fennel and fennel seeds in heavy large skillet. Thinly slice potatoes and add to skillet. Bring mixture to boil over high heat, stirring frequently to separate vegetables slices. Boil 5 minutes. Season generously with salt and pepper. Transfer half of potato mixture to prepared baking dish. Sprinkle half of Reypenaer over. Top with remaining, potato mixture. Firmly press mixture down. Sprinkle remaining Reypenaer over. Cover dish tightly with foil. Bake until potatoes are tender, about 40 minutes. Uncover and bake until top is golden brown, about 10 minutes longer. Let stand 10 minutes before serving.
Grilled Plum Salad with Reypenaer and Pecans
Posted on August 15th, 2008 at 12:36 am by admin under Recipes, Salad
Grilled Plum Salad with Reypenaer and Pecans
Serves 4
Dressing:
2 tablespoons sherry vinegar
1 teaspoon honey
3/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oilSalad:
4 ripe plums (about 1 pound), pitted and quartered
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups torn escarole leaves (about 1/2 head)
1 bunch watercress, washed, dried, and stems trimmed (about 3 cups)
4 ounces Reypenaer cheese, thinly sliced
1⁄4 cup pecan halves, toasted
For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.
Fact Sheet: Striped Bass
Posted on August 14th, 2008 at 1:11 am by admin under Chatham Fish
Attributes
Firm texture, moist and flaky, white meat with mild flavor. Extra lean fish.
Substitutes
Snapper, Tilapia.
How Much to Buy
Whole or drawn fish: 3/4 to 1 pound per serving.
Dressed or cleaned fish: 1/2 pound per serving.
Fillets or steaks: 1/4 to 1/3 pound per serving.
Buying, Storage and Handling
Remember to purchase seafood last and keep it cold during the trip home.
Fresh whole fish should have:
– A shiny surface with tightly adhering scales.
– Gills that are deep red or pink, free of slime, mucus and off-odor.
– Clean shiny belly cavity with no cuts or protruding bones.
– A mild aroma, similar to the ocean.
Fresh steaks, fillets and loins should have:
– A translucent look.
– Flesh that is firm and not separating.
– A mild odor, similar to the ocean.
– No discoloration.
– Packaging that keeps them from being bent in an unnatural position.
Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.
After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.
Always marinate seafood in the refrigerator.
Discard marinade; it contains raw juices which may harbor bacteria.
When marinade is needed for basting reserve a portion before adding raw seafood.
Cooking
Striped Bass can be fried, grilled, broiled and blackened. Grilling is a popular cooking method using skin-on fillets and an oiled, grilling basket to hold the fine-grained meat together.
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
Fillets less than 1/2 inch thick do not need to be turned during cooking.
Fish cooks quickly. Do not overcook.
Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
Marinate in your favorite salad dressing prior to cooking.
Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
Broil or grill with lime-butter and seasoned salt.
Oil the grill to prevent fish from sticking.
Bake whole fish with a crab or shrimp stuffing.
Add leftover fish in broken pieces to salads, soups or sauces.
Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
Calories 110
Calories From Fat: 25
Total Fat: 2.5g
Saturated Fat: .5g
Cholesterol: 90mg
Sodium: 80mg
Total Carbohydrates: 0g
Protein: 20g
Baked Striped Bass in White Wine
Posted on August 14th, 2008 at 1:10 am by admin under Entree, Recipes
Baked Striped Bass in White Wine
Serves 4 to 5
1 1/2 lbs. striped bass fillets
Salt and pepper
2 tablespoons fresh lemon juice
21/2 tablespoons margarine
1/2 cup chopped onion
1/2 cup dry white wine
1/4 cup water
1/2 cup chopped fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Sprinkle fish with salt, pepper and 2 teaspoons lemon juice. Lightly grease a baking dish or pan. Place chopped onions and wine in pan. Place fish on top and dot with small pats of remaining margarine. Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork. Baste once or twice with pan juice. While fish is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan. Bring to a boil and reduce by half. When fish is done, add pan juice and continue cooking until sauce is thick and bubbly. Pour over fish.
Korean-Style Striped Bass
Posted on August 14th, 2008 at 1:10 am by admin under Chatham Fish, Entree, Recipes
Korean-Style Striped Bass
Serves 4
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon dry sherry
1 tablespoon rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon sesame seeds, toasted
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic
1 garlic clove, minced
4 (6-ounce) striped bass fillets
Cooking spray
Combine all ingredients except cooking spray in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes. Remove fish from bag; discard marinade.
Preheat broiler.
Place fillets on a broiler pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork.
Summer Food Safety Tips
Posted on August 9th, 2008 at 4:22 pm by admin under Cooking
When You Transport Food
Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be held at or below 40°F. Limit the times the cooler is opened.
Consider packing beverages in one cooler and perishable foods in another.
Meat, poultry, and seafood may be packed while it is still frozen so that it stays colder longer. Be sure to keep raw meat, poultry, and seafood securely wrapped so their juices don’t contaminate cooked foods or foods eaten raw such as fruits and vegetables.
Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Packaged fruits and vegetables labeled “ready-to-eat,” “washed,” or “triple washed” need not be washed.
Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.
Dry fruits and vegetables with a clean cloth towel or paper towel.
Before You Begin
Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels.
Consider using moist disposable towelettes for cleaning your hands.
Keep all utensils and platters clean when preparing food.
Safe Grilling Tips
Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood.
Don’t reuse marinade.
Don’t use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.
If you partially cook food to reduce grilling time, do so immediately before the food goes on the hot grill.
When it’s time to cook the food, cook it thoroughly. Use a food thermometer to be sure.
Steaks and roasts: beef, veal, and lamb - 145°F.
Ground: pork, beef, veal and lamb - 160°F.
Poultry breasts and ground poultry - 165°F.
Whole poultry (take measurement in the thigh) - 165°F.
Fin fish - 145°F or until the flesh is opaque and separates easily with a fork.
Shrimp, lobster, and crabs - the meat should be pearly and opaque.
Clams, oysters, and mussels - until the shells are open.
Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.
When You Serve Food
Keep cold foods cold and hot foods hot.
Do not use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water.
Hot food should be kept hot, at or above 140°F. Wrap well and place in an insulated container.
Foods like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
Don’t let perishable food sit out longer than 2 hours.
Food should not sit out for more than 1 hour in temperatures above 90°F.
