PETITS PAN AU CHOCOLAT

Before turning in for the evening I whipped up a batch if brioche dough.  In the morning the dough was rolled out, and cut into small rectangles.  Chocolate nibs were placed in the center and then the dough is folded over and sealed
Allowed to proof and then given an egg wash before being placed in the oven

Served with both fresh strawberry and raspberry jam and coffee.

PICKLED MACKEREL

This is as simple as can be. Caught a few mackerel the other morning, and after cleaning them I let them soak in a mild brine solution for 24 hours. This helps firm them up.
The pickle was made by adding a few tablespoons of sugar to white vinegar, along with whole cloves and allspice
Red onions are sliced thinly and beets if you wish. They do so add a beautiful colour.
The vinegar is brought to a boil and then allowed to cool.
Pack the fish into clean jars. Add a layer of onion, beets and s bay leaf.
Pour the cool vinegar over the fish, cover and store in icebox.
Though good the next day they are even better about four days after being pickled.
Serve with good rye bread and sour cream or horse radish.

PEANUT BUTTER COOKIES.

Always a big hit when these come on deck after lunch dishes are done.

1 cup butter
1 teaspoon vanilla
2 cups sugar
3 tablespoons molasass
2 eggs
1 cup peanut butter
3 cups flour
1/8 teaspoon salt
2 teaspoons baking soda

Cream butter and sugar. Add molasses eggs and vanilla mix well then mix in peanut butter.

Add remaining ingredients, mix. Shape into 1 inch balls and make cross hatches with fork tines.

Bake 350° for 8 to 10 minutes.

Perfect with a cup of Bowditch coffee or a cold glass of milk.

CORN CHOWDER

One should always have a few cans of corn in the larder, or frozen, plus some evaporated milk, onion, potatoes and, of course, some salt pork.

The pork is cut into dice and rendered till crisp. I leave them in the pot and add the diced onion to it. Brown the onions and then add the potatoes, corn and a few bayleaves. Water to just cover. Simmer till potatoes are tender. Add milk and heat.

Serve with hot Bisquits and bread and butter pickles.

SUMMER IS HERE

With warmer weather our thoughts turn to grilling, fireworks, hot dogs and beer.

At a recent lobster bake I decided to make hot dog rolls from scratch.

I wanted a simple recipe that could be made in a flash. Just flour, yeast, salt and little sugar and some olive oil was all.

I made two dozen rustic rolls and it was a big hit at the bake.

Here it is:

10 cups all-purpose flour
3 packages dry yeast
2 Tablespoons salt
4 Tablespoons sugar
4 Tablespoons olive oil
4 cups hot water (120-130 degrees f)

Place half the flour in a mixing bowl, along with salt and yeast, mix it up. Add hot water and beat till smooth. Add remaining flour, mix and then knead for about 5 minutes.

Place in oiled bowl, let rise till doubled in bulk. Punch down, shape into 5 inch tubes about 1 inch in diameter, place side by each in a baking pan. Let rise till double again.

Bake in a 400 degree oven till done.