Shaker Fresh Cranberry Bean Chowder Recipes

SHAKER FRESH CRANBERRY BEAN CHOWDER

Steps:

• Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
• Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
• Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
• Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the slice scallions.
• Variation Dried Bean Chowder:
• Substitute 8 ounces dried shell beans, limas, or other white bean for the fresh shell beans. Soak them overnight in enough water to cover generously; drain. Depending on the bean you choose, the cooking time may be doubled or even longer. Follow the recipe and simmer until the beans are tender, adding water as necessary (about 1 cup) to compensate for the evaporation during the longer cooking time.
• Variation Cider and Bean Chowder:
• This idea also comes from the Shakers, who used sweet apple cider as the liquid in several of their soups. It adds a new dimension to the sweet-and-sour flavor of this chowder. Cider is pressed from late August through November, so you can try this in either the fresh or dried bean versions. Substitute 3 cups apple cider for 3 cups of the chicken stock (you will still use 2 cups of chicken stock).

COCONUT COD CHOWDER

Steps:

• Heat the oil in a Dutch oven or large saucepan over medium heat until glistening. Add the celery, onion, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened but not browned, 5 to 7 minutes.
• Add the clam juice and coconut milk and bring just to a simmer. Add the cod and beans, then cover and simmer over low heat until the fish is just cooked through, 5 to 7 minutes.
• Add the tomatoes and lemon juice; let stand for 1 minute. Gently stir in the dill, parsley and scallions and season with salt and pepper. Ladle into bowls and serve, passing additional herbs and crushed red pepper, if using, at the table.

SHAKER CRANBERRY POT ROAST

Steps:

• Preheat the oven to 350 degrees F.
• Clean the beef shoulder and then split it in half. Rub meat with garlic. Heat oil in a large pan over medium-high heat, and then add beef and sear until golden brown on all sides. Add cranberry juice and deglaze pan, scraping the bottom with a wooden spoon to remove any browned bits. Transfer beef and pan juices to a roasting pan with the Cranberry Sauce and Veal Stock. Roast for approximately 5 hours, or until meat is completely tender and pulling apart. Serve with Garlic Mashed Potatoes.
• Place all ingredients in a medium saucepan and slowly bring to a simmer over medium heat. Reduce heat to medium-low or low and let sauce reduce until thickened and the sauce "comes together," about 1 hour.
• Preheat oven to 400 degrees F.
• Roast the bones in the oven for 1 hour. Put the roasted bones in a large pot and add water to cover. Add all other ingredients and simmer for 24 hours. Drain stock and discard bones.
• Place the potatoes in a large pot and cover with cold water. Over medium heat, bring to a simmer and cook until the potatoes are tender. Drain potatoes and add to a mixing bowl. Add all remaining ingredients and mash with an electric mixer or hand mixer to desired smoothness.

SHAKER FRESH CRANBERRY BEAN CHOWDER

Steps:

• Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.
• Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.
• Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.
• Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.
• Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.
• When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.