For The Laird’s
LAIRD FAMILY BLACK BEAN SOUP
(Laird Family Records)
1 Pound black beans
2 Quarts water
1 large onion, sliced
3 green peppers, cut in strips
1 clove garlic
½ cup olive oil
3 bay leaves
1 ounce white bacon or fat back
1 teaspoon salt
½ cup vinegar
cup Laird’s AppleJack
Wash beans thoroughly and soak overnight in water.
Save water for cooking.
green pepper, and garlic in olive oil. Combine
all ingredients except vinegar
and AppleJack. Cook over low heat until beans are
tender and liquid is of a thick consistency.
Add vinegar and AppleJack just before serving.
Garnish with raw onion rings.
Yield: 8 servings
SALAD OF MIXED GREENS
(John Nott, “A Cook’s Dictionary” ,
Mix of spring lettuces and greens
Small white onions, sliced
Salt to taste
1 Tablespoon mustard
½ cup vinegar
1 cup olive oil
thoroughly and drain. Beat dressing ingredients until well blended and pour
directly before serving.
FRICASSEE CHICKEN BROWN
(Susannah Carter, “The Frugal Colonial Housewife,
2 frying chickens, cut into pieces, (Thighs, wings,
6 tablespoons AppleJack
2 teaspoons nutmeg
½ teaspoon salt
1 tablespoon flour
1 tablespoon butter
8 Snippets (toasted bread points)
Fry chicken pieces to a light brown. Remove chicken
to stew pot. Add AppleJack, nutmeg and salt to
drippings in the frying pan, deglazing pan. Add
flour and butter and turn up heat until gravy is
thickened. Add chicken to stew pot on medium-low
heat until tender (10-15 minutes). Serve garnished
with snippets and with crisp parsley.
ROAST PORK WITH APPLES
(Evan Jones, :American Food:The Gastronomic Story” ,
5 pound pork loin roast, chops cracked
cups Laird’s AppleJack
1 tablespoon coarse salt
Freshly ground black pepper
Freshly grated nutmeg
¼ teaspoon ground cloves
2 or 3 allspice berries, crushed
6 medium-sized potatoes
6 large tart apples
½ cup brown sugar
¼ teaspoon ground cinnamon
Marinate pork in AppleJack for at least 4 hours,
or overnight, spooning liquid over meat several
About 3 hours before serving, drain and save marinade.
Pre-heat over to 325 degrees. Rub pork on all surfaces
with salt, a generous amount of freshly ground
pepper, a liberal grating of nutmeg, the ground
cloves, and allspice. Put the meat on a rack in
a roasting pan and roast for 2 hours.
About 1 hour before serving, peel potatoes and
boil in salted water for about 5 minutes. Drain,
cut into quarters, and pat dry. Pour off fat from
roasting pork into a shallow metal pan. Toss potatoes
in pan beside pork.
Core apples, then slice. Remove
pork from pan and spread apples around bottom.
with brown sugar and cinnamon. Warm the marinade,
add a little extra AppleJack if you choose; set
it aflame, and pour over apples. Return pork to
bed of apples and continue roasting for 45 minutes
or until pork is very tender. If meat seems too
dry, cover with foil. Turn potatoes about 30 minutes
after they begin to roast; if they are not really
crisp, turn oven to 500 degrees. Remove tender
roast and apples, and cook potatoes for about 5
minutes more, while roast rests.
Yield: 8 servings
(Susannah Carter, The Frugal Colonial Housewife),
5 Pounds Potatoes
½ cup melted butter
2 tablespoons Laird’s AppleJack
½ Teaspoon Sugar
“Cut them into slices,
as big as a crown piece, fry them brown, lay
them in the plate or
dish, pour melted butter with sack and sugar over
them. These are a pretty dinner plate.”
Modern Adaptation: Fry Potatoes in Vegetable oil
until browned and cooked through. Use proportions
of melted butter and AppleJack with sugar. Suggest
serving this on the side rather than pouring over
Yield: 8 Servings
(Laird Family Records)
1 bunch young carrots
3 tablespoons butter
3 tablespoons brown sugar
¼ teaspoon salt
Wash and brush the carrots. Melt the butter and
sugar in a heavy skillet large enough to contain
the carrots without cutting. Stir in the salt.
Add carrots. Cover tightly and cook on low heat
until tender. Turn the carrots to glaze on all
(Susannah Carter, “The Frugal Colonial
3/4 pounds carrots
1 pound grated bread
½ pint heavy cream
½ pound butter, melted
¼ cup Laird’s AppleJack
3 Tablespoons Orange flower water
1 teaspoon nutmeg
2 tablespoons sugar
Prepared pie crust (Optional)
“You must take a
raw carrot, scrape it very clean and grate it.
Take a half pound of the grated
carrot, and a pound of grated bread, beat up 8
eggs, leave out half the whites, and mix the eggs
with half a pint of cream, then stir in the bread
and carrot, half a pound of fresh butter melted,
half a pound of sack, three tablespoons of orange
flower water and grated nutmeg. Sweeten to your
palate. Mix all well together, and if it is not
thin enough, stir in a little milk or cream. Let
it be of moderate thickness: Lay a puff paste all
over the dish and pour in the ingredients. Bake
it, which will take an hour. It may also be boiled.
If so, serve it up with melted butter, and put
in white wine and sugar.”
Modern Adaptation: Grate
3/4 pounds of carrots and 1 pound bread (or use
1 pound bread crumbs).
Beat 4 egg yolks and 4 whole eggs. Add half a pint
of cream to beaten eggs. Stir in grated bread and
carrots. Add ½ pound of melted butter, ¼ cup
of AppleJack, three tablespoons of orange flower
water, 1 teaspoon nutmeg, and 2 tablespoons sugar.
The bread will absorb the liquid. If the mixture
is too thick, add some milk or cream. The pudding
can be baked in a pie crust or boiled as an 18th
century pudding. An 18th century pudding bag is
a yard square of linen. The pudding cloth should
be wet and floured lightly before adding the pudding.
Have a pot of water boiling to suspend the budding
bag in for boiling. Tie the bag with twine and
make the twine a length that can be loosely tied
to the cover of the pot. This prevents the pudding
bag from touching the bottom of the pot. It should
boil 1 hour. It needs to drain in a colander and
set a few minutes before inverting onto a serving
platter. Pour melted butter over it with proportions
of ½ cup melted butter, 2 tablespoons AppleJack
and ½ teaspoon sugar.
APPLE BREAD PUDDING WITH
HARD CIDER SAUCE
(EMERIL LAGASSE, 2003)
2 Tablespoons unsalted
4 large eggs
3 cups heavy cream
3/4 cup apple cider
cup Laird’s Applejack
1 cup packed light brown sugar
2 tablespoons melted unsalted butter
½ teaspoon salt
½ teaspoon cinnamon
6 cups cubed stale raisin-cinnamon bread
1 Granny Smith apple, cored and cubed (about 1
1 cup dried apples
Preheat over to 350 degrees.
Grease a 10 by 14 inch baking dish with butter
and set aside.
In a large bowl, beat the eggs.
Add the cream, cider, applejack, sugar, melted
butter, salt, and
cinnamon, and whisk to combine. Add the bread,
fresh and dried apples, and stir to combine.
Pour into the prepared dish, cover with plastic
and refrigerate until bread is well saturated,
up to 1 hour. Bake until the top is golden brown
and the center is firm, about 1 hour.
Remove from the oven and let sit on a wire rack
for 15 minutes. Cut into pieces and drizzle with
Hard Cider Sauce. Serve immediately.
Hard Cider Sauce
4 Tablespoons unsalted butter
½ cup sugar
cup hard cider (Laird’s Apple Brandy)
4 large egg yolks
In the top of a double boiler, melt the butter
over simmering water. Add the sugar and whisk to
combine, whisking for 1 minute. Add the cider and
whisk until the sugar is dissolved, 2 minutes.
Remove from the heat and add the egg yolks, 1 at
a time, whisking constantly. Return to the heat
and continue whisking until the sauce is pale and
slightly thickened, 5 minutes. Remove from heat.
Spoon the sauce over the pudding and serve immediately.
(Note: The sauce will thicken and set up as it
cools. If you desire a thicker consistency, serve
the sauce slightly cooled.)